Description
Chef Justin Yu joined forces with his pastry chef wife, Karen Man, to create a restaurant that's wholly Houston except for one notable thing: Instead of sprawl, the tiny Oxheart only seats 30 people, and reservations at the downtown restaurant fill up fast. Yu and Man highlight locally grown produce and locally raised meats on their veggie-heavy menus, which change from week to week. Three different chef's tasting menus are available at night, priced from two affordable four-course menus to a more extravagant affair with seven courses, such as raw "Amish" snap peas with cured and smoked mullet roe to Southern hake cooked in milk with brassica stems and roots.
