Georgia James
Chef-owner Chris Shepherd has laser focus when it comes to local beef sourcing, so 44 Farms in Cameron, Texas, makes the menu cut at his new steakhouse. Prime plates include dry-aged long-bone ribeye, a wet-aged cast-iron seared porterhouse, bone-in strip loin, and a 100-day wood-fire-grilled hanger steak. georgiajamessteak.com
UB Preserv
UB Preserv is stirring Houston’s melting pot of cuisine with a thoughtful take on Asian fusion fare. Chef de cuisine Nick Wong’s spot-on Vietnamese fajitas start with rich, slow-cooked 44 Farms short-rib meat presented on a sizzling platter. Wrap the meat in the accompanying lettuce and herbs, add fish sauce and float to heaven. ubpreserv.com
The Classic
At Benjy’s Levit’s classy, newly rechristened riff on an American bistro, 44 Farms beef makes a few cameos on the menu. Meltingly tender steak is cooked in the Josper charcoal oven and served accented with basil pesto or maybe horseradish sauce (Levit’s personal recipe from Passover). Alongside are “company potatoes,” which we translate as addictive. theclassichouston.com
Night Heron
This breezy, neighborhood Montrose spot offers globally inspired dishes in a modern style. For a little hot, cold, protein and veggies, the ideal Houston summer dish is the pan-roasted 44 Farms sirloin sliced over cold somen noodles laced with scallions, serrano pepper, peas, green beans and cucumber. agricolehospitality.com
Photography by: julie soefer