Forty years ago, the closest thing to a locavore restaurant in Houston was a popular sandwich shop known for piling on the bean sprouts, said Patricia Sharpe in Texas Monthly. Today, all of the city’s best new restaurants share a devotion to the inventive use of locally harvested ingredients.
Oxheart Husband-and-wife owners Justin Yu and Karen Man work in an open kitchen at Oxheart, pulling out tweezers to finish certain inventions. “Some of their creations are wild, like cucumber-spiked beef tartare under a crystal-clear aspic lid.” By contrast, the persimmon, squash, and almond soup is sublime in its simplicity. 1302 Nance St., (832) 830-8592
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