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You can get this oyster concoction at B&B Butchers in Houston, and I recommend that you do so.

You can get this oyster concoction at B&B Butchers in Houston, and I recommend that you do so.

Lunch | World Class Cyclone Anaya's© - Mexican Kitchen... 1966

Lunch | World Class Cyclone Anaya's© - Mexican Kitchen... 1966

There's only one original NInfa's and its here in Houston Texas. This is where it all started, where mama Ninfa first stuffed chargrilled sliced beef into a handmade flour tortilla and launched the national fajita craze. The fajitas are a must try and their Saturday & Sunday brunch won't let you down. #Fajitas #MexicanRestaurant

There's only one original NInfa's and its here in Houston Texas. This is where it all started, where mama Ninfa first stuffed chargrilled sliced beef into a handmade flour tortilla and launched the national fajita craze. The fajitas are a must try and their Saturday & Sunday brunch won't let you down. #Fajitas #MexicanRestaurant

Punk's Simple Southern in Houston

Punk's Simple Southern in Houston

Welcome to Triniti Restaurant And Bar - At the restaurant, much attention has been paid to details in everything from the food, cocktails, open kitchen, commissioned artwork and custom chandeliers.  Triniti’s core menu changes seasonally, and feature a cuisine that is described as “California French” using the highest quality ingredients available.

Welcome to Triniti Restaurant And Bar - At the restaurant, much attention has been paid to details in everything from the food, cocktails, open kitchen, commissioned artwork and custom chandeliers. Triniti’s core menu changes seasonally, and feature a cuisine that is described as “California French” using the highest quality ingredients available.

Paradise Valley Burger Company - seen on DDD--1/4lb burger done in 2, 2 oz patties to maximize the char...cut the edges of the buns to make squares for the same reason--more surface contact with the grill

Paradise Valley Burger Company - seen on DDD--1/4lb burger done in 2, 2 oz patties to maximize the char...cut the edges of the buns to make squares for the same reason--more surface contact with the grill

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