Comedor

Comedor is led by chef Philip Speer, a James Beard semifinalist, and it's housed in a striking Tom Kundig-designed building of glass and steel right in downtown Austin. The kitchen builds its menu around heirloom masa and woodfire grilling, which shows up everywhere from the tortillas to the mains.

The tacos are the move here: bone marrow with pecan gremolata, and fried fish with blistered cabbage, are both standouts and a good way to sample the kitchen's range in one sitting. Pair either with one of the smoky mezcal cocktails on the drink list.

It's a dressier spot suited to a date night or a client dinner rather than a casual drop-in, and reservations are worth booking ahead given the design-forward dining room draws a steady crowd. Seating includes an indoor dining room, an open courtyard patio with retractable elements, and bar seating if you'd rather walk in and grab a mezcal.

Comedor picked up Best New Restaurant in Texas from Texas Monthly and has been covered by the New York Times, Wall Street Journal, and Michelin. Sunday brunch (10am-3pm) is a quieter, more casual way to try the kitchen if the full dinner service feels like too much of a commitment.