Where can you get great food in the Greater Southeast Management District? Just about anywhere in whatever kind of food you like. From fried chicken in the historic Third Ward to fancy rooftop dining in the Texas Medical Center, it’s all here. These restaurants are among the many great examples.

Mo’ Better Brews, 1201 Southmore Blvd.

Coffee, vegan, and vinyl is what you will find at this Third Ward staple started by Courtney and Chasitie Lindsay. The Texas Southern University alums and husband and wife duo first started a hot sauce company in 2017, then came vegan food trucks and finally Mo’ Better Brews — where you can sip a cup, flip through the record stacks, and catch DJ Flash G. Parks on weekends. The chicken fried mushrooms pair perfectly atop waffles in a recreation of the Southern breakfast tradition, as well as with grits, or just on their own, smothered with the couple’s Houston Sauce Co. sauces. A very Southern take on vegan food that even meat eaters can appreciate.

Ray’s Real Pit BBQ,  4529 Old Spanish Trail

For real meat lovers, there’s Ray’s Real Pit BBQ. This barbecue spot has been in the Old Spanish Trail neighborhood in some version since 1984, but you may have only just heard of it. That’s because it landed on the New York Times list of Texas’ top 20 barbecue restaurants in July. Co-owner and official pitmaster Rayford “Ray” Busch started back in the 80’s with a food truck, finally quit his day job and, in 2011, he and partners Maxine Davis and her son Herb Taylor, opened the brick-and-mortar version locals love today. You’ll find the barbecue staples of brisket, ribs, and turkey, but there are also plates of smoked oxtail, fried fish and shrimp, and wings stuffed with mac n’ cheese or dirty rice. The usual sides are here, but the fried corn on the cob is a must-have, and the desserts are divine. Nothing fancy, just darn good ‘cue with all the fixings.

Frenchy’s, 3602 Scott St.

Percy “Frenchy” Creuzot Jr. started dishing up Creole fried chicken and Louisiana sides in the Third Ward in 1969. The original location had to move in 2018 to make room for the Wheeler Avenue Baptist Church expansion, but now a brand-new 5,500-square-foot location is back near the original site and wowing customers. Known for long lines, the building has two drive-through windows to speed the delivery of your spicy fried chicken, fish, shrimp, and boudin balls. Don’t forget your collard greens and dirty rice. There’s a reason Frenchy’s is a legend in Houston and it’s because of the Creole comfort food that’s fed generations of fried chicken fans.

Ginger Kale, 6104 Hermann Park Drive

Fresh, healthy food and cold-pressed juices are on the menu at Ginger Kale in the verdant Hermann Park. From Cassie Ghaffar of Saigon Hustle, this lakefront grab-and-go eatery opened in late 2020. There are tables inside with views, but this is the perfect place for getting your lunch and heading out into the park for a picnic. Check out the beet and goat cheese toast or the breakfast tacos, and for lunch choose from a variety of salads, burgers, hot dogs, and cold sandwiches. The kids’ menu has a traditional PB&J on white bread and mini cheeseburgers; kids and adults will enjoy the fresh-baked cookies and homemade fresh fruit popsicles.

Terrace 54 Bar + Table, 1704 Dryden Road

There are plenty of places in the Texas Medical Center to eat, but if fast food or the hospital cafeteria isn’t what you crave, there’s Terrace 54 Bar + Table. When the 1954-era Medical Towers was converted into the Westin Houston Medical Center hotel in 2019, the restaurant and bar were added on the fifth floor, with an outside terrace offering spectacular views. Open for breakfast, lunch, and dinner daily, the restaurant boasts a contemporary new American menu featuring farm-to-table dishes and vegetarian-friendly options. You’ll find everything from avocado toast for breakfast to New York strip steaks for dinner. Beautiful décor, great service, and healthy menu options make dining here a pleasant break from the hustle and bustle of the Texas Medical Center streets below.

— by Marene Gustin