Move

James Beard American Classics winner since 2009. Cafeteria line since 1982 — pick your meat, pick your three sides, pay cash. Kahlil Arnold runs it now. Monday through Saturday until 3pm, closed Sunday — plan around it or miss the show.

Mon–Sat until ~3pm, closed Sun · Walk-in; reservations help on busy nights.

Po'boy bread flown in from New Orleans. The chicken and andouille gumbo is the anchor; the debris fries are worth knowing about. This is the real Cajun thing.

Open through dinner · Walk-in; reservations help on busy nights.

One of the most extensive Jamón Ibérico programs in the country. The bacon-wrapped dates, the croquetas, the pulpo. Dim lighting, marble and tile. A deliberate Gulch dinner.

Dinner hours · Walk-in; reservations help on busy nights.

Chef Julio Hernandez started making tortillas during the pandemic from his garage — masa milled from nixtamalized corn his family has grown in Tlaxcala for generations. James Beard semifinalist before the restaurant even opened. The tortillas are the whole deal. Get whatever's wrapped in one.

Dinner hours · Walk-in; reservations help on busy nights.

Carey Bringle named the restaurant after the leg cancer took when he was a kid. Texas Monthly called the dry-rub pork ribs the best Memphis-style in the country. That's the order. Don't skip the pimento cheese.

Open til close · Walk-in; reservations help on busy nights.

$1.50 oysters at happy hour Monday through Friday, 5 to 7pm — one of the better steals in The Gulch. Gulf Coast-rooted, New Orleans-inflected. Brack May is in the kitchen.

Open late for the neighborhood · Walk-in; reservations help on busy nights.