Fodor's Expert Review Signature

South Texas meets the South of France doesn't sound like it should work, but it does, and beautifully, at chef Andrew Weissman's concept of a fine dining restaurant that blends French and Texan cuisines in seasonally sublime ways. Everything here is fresh, fresh, fresh, right down to the on-site garden of herbs and vegetables. The elegant yet relaxed interior (the building is La Cantera Resort & Spa's former Golf Club) is perfect for the eclectic decor of French antiques and reclaimed wood. For locals, it's a special kick to learn that the hardwood floors came from the now-gone and much-loved Joske's department store.

Because the menu is determined by seasons and availability, it changes regularly, but reportedly the roasted pheasant hen-of-the-woods is such a hit that it has earned permanent status on the offerings. There's a Sunday brunch menu that also changes, but look for standouts like poached eggs and cured salmon, a wild mushroom and cheese omelet, and crispy spice-marinated Bandera quail. Reservations are highly recommended.