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AUSTIN, TX – Five restaurants in Texas were selected as one of the Top 50 Restaurants in 2021 by the New York Times.
The newspaper dispatched critics, reporters and editors across the country this year to find the 50 “liveliest and tastiest” restaurants.
In no particular order, the list is a “rich mosaic” of American cuisine. From new restaurateurs to owners who have been in the business for decades, the paper shared why they loved every restaurant and why foodies should too.
Here are the 5 Texas restaurants selected on the New York Times’ 2021 restaurant list.
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Birdie’s in Austin
Birdie’s is a bar and coffee shop that recently opened in an old taqueria in east Austin by a talented young couple who moved from New York.
NYT’s Brett Anderson said relaxing on Birdie’s back patio with Chef Tracy Malechek-Ezekiel was the bright, graceful eating of “being at the forefront of what makes food great in this booming city.”
Anderson’s favorite dish: A panisse with a golden crust, steak tartare folded with shiitakes and pecans, fried aubergines and peppers with steamed field peas. For dessert he enjoyed a vanilla soft serve drizzled with olive oil pressed with mandarins.
Fish Lonja in San Antonio
Carnitas Lonja, a restaurant in south San Antonio, became a popular taco destination when it opened in 2017.
Two years after it opened, the chef and owner, Alejandro Paredes, quietly opened a seafood window hidden behind the original. Since then, it has captured the taste buds of many, including NYT’s Priya Krishna.
Krishna said the menu scrolls through various Mexican coastal cities and each offering is different.
“The prawns and cucumbers in Aquachile, a dish made from Sinaloa and Nayarit, swim in a spicy sauce made from roasted tomatoes, chilli piquín and lime juice; while a richer, more piquant prawn and chorizo quesadilla is inspired by the camaronillas from Guerrero and Michoacán” said Krishna. “The seafood – much of it from the Gulf of Mexico – tastes so fresh you might wonder if San Antonio is a coastal city.”
Blood Bros BBQ in Bellaire
This suburban Houston mall grill place is known for its menu that changes daily.
Blood Bros BBQ at Bellaire is described by Anderson as “the product of the seemingly endless ideas for cooking Texas barbecue that swirl through the brains of the owners and staff.”
The reporter said all feature meat is being smoked by pit master Quy Hoang, who runs the restaurant with brothers Terry and Robin Wong. heard
“One day with Brisket Burned End Steamed Bun and Smoked Chicken Karaage. “These disruptors don’t despise the classics: their traditional brisket, ribs and homemade sausages are excellent and available every day.”
Roots Southern Table in Farmers Branch
Roots Southern Table, which opened in June 2021, is in a suburb of Dallas not known for its best restaurants.
However, NYT’s Krishna said it will soon be so thanks to chef Tiffany Derry.
Derry’s Restaurant is her take on southern cuisine, firmly anchored in her Louisiana upbringing, with lots of seafood, okra, and dirty rice.
“The food speaks in loud shouts, like her mother’s gumbo pierced by a thick crab claw and bathed in a rich, dark roux. which should definitely be ordered with a side dish of roasted duck fat – equivalent to a bear hug, ”said Krishna.
Sylvia is in Brownsville
Located on the city’s famous Southmost Boulevard, Sylvia’s has been named one of the best taquerias along “La Southmost” by Krishna of NYT.
“But Sylvias stands out – not only because of the sheer amount of Dallas Cowboys utensils that wallpaper the walls, but also because of dishes like the Machacado con huevo a la Mexicana, dried scraps of rich beef and eggs that are packed into a huge, buttery, almost translucent tortilla are wrapped. “Said Krishna.
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