Because there's nothing quite like a good old-fashioned fight, it's Rivalry Week. Keep tabs on simmering feuds across the country right here.
Truth be told, we secretly love Dallas, but truth be told again and more bluntly, it’s mostly because we know we’re way better than them in nearly every conceivable way, including but not limited to our spectacular food scene. Here’s why:
1. Our Asiatown > their Asiatown
Part of being the most culturally diverse city in the NATION means having what just may be the best Asiatown in America. Live seafood dim sums. Incendiary Thai curries. Crawfish pho. You name it, we've got it.
The Big D’s best pizza spot Cane Rosso has already secured a spot in the Heights, Velvet Taco has made its way to Washington Ave, and Dallas soufflé restaurant rise nº1 is in the midst of opening a rise nº2 in BLVD Place.
4. Remind us where all their seafood is coming from, again?
Oh yeah, that’s right. From us, but in a truck two days later.
5. Our proximity to NOLA means we have way better Cajun and Creole
When it comes to our food, we’ve got just as much soul as the Crescent City. As evidenced by the crazy-good, crawfish-adorned gumbo above.
Not only can you stumble onto some pretty excellent queso and stiff frozen margs nearly anywhere you turn, but you’ll also find everything from abuela-style taquerias to haute Mexican dining destinations. And who was it that mainstreamed fajitas? Oh yeah.
And we just got our third. Meaning we have triple the chance to get butter-soaked crabs and white sauce-smothered shrimp fried rice topped with fried lobster tail. And they don’t. Sorry, we’re not sorry.
12. Because Houston’s becoming known as a game-changer
Borderline genius tasting menus at The Pass and Oxheart. Whole-hog butchery at Underbelly and progressive American shared plates at PAX Americana. A new king of BBQ at Killen’s Barbecue. And then there’s PESKA Seafood Culture, which, by the way, has a SEAFOOD SOMMELIER. The list of boundary-pushing, outside-the-box, next-level-type stuff here goes on and on and on.