Foolishly, I purposefully never ordered the waffle at this Asian American restaurant because I chafed at the fact that nearly everyone there was eating it. I thought straying from the pack would give me more perspective, but finally, during a recent visit, I gave in. Crispy edges make the perfect grid for pools of melted butter, flavored with honey and sambal, a Southeast Asian chili sauce popular in Malaysian and Singaporean cuisine. For a Monday lunch, this waffle felt sneaky and indulgent, but also way, way too good to be passed up. Pair it with the cheeseburger fried rice and beef fajita chow fun, and you’re golden. —Erica Cheng, news and city life editor

Everyone has their loyalties when it comes to Peking (or Beijing) duck in Houston. For inside-the-loop options, though, Duck N Bao in Rice Village obliterates all others. Its version is rich, robust, and comes with a delicious cabbage soup (or lettuce wraps, but the cabbage soup is superior) made with duck trimmings, too. Make sure to order a blooming tea on the side for a refreshingly floral palate cleanse in between fighting your tablemates over the pancakes. —Meredith Nudo, senior culture editor

This Japanese restaurant is one of my favorite comfort food spots in the fall and winter, especially, and if the oden (and its hot mustard on the side) doesn’t appear on its menu this year, then I will…well…do nothing, actually; I love them too much to complain. Once fall hits, it’s tantan noodle time. It’s peanutty, eggy, chickeny, flavored with sesame and chives, and an oh-so-perfect end to good days and a soothing balm to conclude the bad. —MN  

Is there anything more Houston than ordering pho at an American diner? Nestled off highway 290 is Jackie’s Kitchen, an all-American diner specializing in pancake stacks, griddled sandwiches, and eggs in every style. On Wednesdays, though, the diner pivots from its typical greasy spoon offerings, adding a weekday pho special full of beef slices and soft rice noodles. This past week, I got greedy: Along with a bowl of pho, I ordered a hefty plate of corned beef hash with buttermilk pancakes. There’s something absolutely wild (and maybe a little unhinged) about pairing soup with Cholula-dressed eggs and syrup-drenched flapjacks. If that’s wrong, I don’t want to be right. —EC

Look, we do a lot of rhapsodizing about Koffeteria around here. You really don’t need me to tell you twice (thrice? fourice?) about how it’s one of the best of the best bakeries in Houston. But you do need to make sure you grab a pumpkin mochi while it’s still seasonally available. —MN

On a recent day off, I took a long-overdue trip to McHugh to read a book, Hoover up some decadent lunch foods, and—obviously—drink a pot of tea. I ended up drinking two entire pots of the honeysuckle fig oolong, which is sweet enough to not require any sugar or honey, but also delicate enough to not be cloyingly floral or fruity. It’s going to be difficult for me to try anything else on the generous menu now because my introduction to its teas was such a gorgeous one. Ditto to the creamy tomato basil soup, which begs to be savored over time, and the pimento cheese sandwich, best served toasted. It’s a classic pairing with a touch of flavorful decadence. —MN

It’s fall, which means restaurants everywhere are introducing limited menus to ring in the season, and this month, I was invited to try out Ninfa’s new menu. As a fan of all things seafood, I immediately started my visit with the roasted Gulf oysters, topped with jumbo lump blue crab meat, a savory Mezcal crema, applewood-smoked bacon, and garlic butter. Some might shy away from eating oysters raw because of their slimy texture, but roasting them is a game changer. Adding blue crab and smoked bacon—even better.

Also on the menu is the Heritage Pork Chuleta, a wood-fire roasted rib chop topped with chorizo butter, lentils, verdolagas, and a crispy squash ring tossed in beer batter—similar to an onion ring. The pulpo asado, however, won me over. With a baste of recado negro, which gives it a savory, smoky, charred taste and appearance, this octopus is served alongside potatoes, tomato, and roasted corn, with a drizzle of cilantro lime vinaigrette reminiscent of chimichurri. Dessert came in the form of Ninfa’s housemade churros and champurrado, a cinnamon-infused ideal for both dipping and sipping. —Sofia Gonzalez, food and travel editor 

Heights café CasaEma already had my attention with its carrot taco, creamy yogurt-papaya salad, and elote corn bread. At its sister restaurant Papalo, it’s all about the chicharrón taco—a recommendation I thankfully followed from the woman working the register. This taco is all about contrast: pork belly with a buttery depth, cut by sharp pickled onions and crunch from crispy shallots. If pork belly is a weakness, this is the one to order. —Brittany Britto Garley, editor in chief

Although I’m a born and raised Houstonian, I must admit—this past October was my first time trying Rainbow Lodge, and boy, am I sure glad I did. I started the evening off with a refreshingly bright hibiscus margarita from the restaurant’s classic cocktail menu. The organic hibiscus liqueur, Cointreau, and lime gave the tequila drink a gorgeous pink hue, making it a perfect Instagrammable moment. Of course, I had to try a bit of everything, so my group decided on dining family-style. We ordered a Taste of the Wild, which included small bites of game — antelope, bison, and quail—plus its iconic smoked duck gumbo, NOLA-styled BBQ shrimp, and roasted beets with thumbelina carrots. I’d be remiss if I didn’t mention the restaurant’s namesake dish: The rainbow trout with lump blue crab and pecan brown butter, served alongside wilted spinach with garlic. The pecans in this fan-favorite complement the rainbow trout’s already nutty flavor, leaving diners with a delicate, comforting bite. —SG

After writing so much about fusion for Houstonia’s fall print edition, I still hadn’t had enough of it. I recently ventured out to the newly opened Truboy BBQ in Missouri City, where I tried an array of dishes, including its melt, sandwich, burrito, and bowl. The chopped brisket paratha was my favorite. The flaky paratha cradles the brisket, much like a tortilla in a taco, and serves as a flavorful base for the tangy chutney, cabbage, onions, and barbecue sauce. Order it with a basket of fries. Each batch is cooked to crisp perfection in beef tallow. —SG