Chef

Martin Weaver

"The textures sets this dish apart! I like the chewiness of the noodles, which contrasts with the crunchiness of the vegetables and flavorful, tender beef. I recommend the BBQ, as well. The use of charcoal, instead of gas, gives the meats much better flavor."

"All you can eat Gulf oysters... What more do I need to say? Plus a full buffet and a live band for $35—it’s a heck of a deal. I always get the pitcher of sangria, one of the best in town."

"From the friendliness of the staff to the crunch of the bread on your first bite, Vietnam Pablano delivers a great sandwich experience every time. The proteins are well seasoned and almost every component is made in-house, including the pork belly and garlic mayo. Tip: Add a fried egg and don’t miss out on the alphabet beef soup."

"Mixiote plate is one of my favorite dishes here. It comes with borrego (lamb) soup, cabrito (goat) meat cooked with chili, bay leaves and other spices, corn tortillas, and a cactus salad. Go on the weekends to be transported to Mexico with a live mariachi band and the aromas of fresh corn tortillas and barbacoa."

"Keeping our bread game strong here at Brennan's, old baguette on top and the new one below it looking sexy. Thank you @#houston"