Along with B&B, a host of new carnivore-centric restaurants is raising the stakes (pardon the pun). At Spring Branch fast-casual favorite BuffBurger, owners Paul "Buff" and Sara Burden get the beef for their house-ground burgers from Texas’s acclaimed 44 Farms, cheese from Houston Dairymaids, buns from Heath Wendell’s Slow Dough, and make nearly everything else for their bespoke burgers themselves.

In River Oaks, Harwood Grill brings brag-worthy Akaushi tomahawk chops and porterhouses to the table. And at Fielding’s Local Kitchen in The Woodlands, owner Cary Attar applies his successful Fielding’s Wood Grill concept to an even higher-brow venture, creating head-turning dishes like seven-spice short ribs with grapefruit and chimichurri, and the butcher’s best bavette cut with a celeriac puree and asparagus tempura.

Also try: The first fully kosher steakhouse in the Southwest, Meyerland’s Genesis Steakhouse serves your choice of USDA Prime or grass-fed beef strips and sirloins.

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