I didn’t know this when I moved to Houston almost exactly four years ago, but July is when summer settles in for the long haul. My game plan involves lots of ice cream, easy-to-eat sandwiches and even sometimes a simmering bowl of noodle soup (I’ll slurp pho any day).
This month’s best-dishes list also comes during one of my busiest stretches of the year, as I scout for the Houston Chronicle’s Top 100 Restaurants project. I’m eating my way through familiar favorites and new discoveries alike, paying close attention — taking notes, photos, video. These dishes are the ones that kept coming back to mind.
Cecina at Alturas Mexican Cafe
Cecina from Alturas Mexican Cafe.
Bao Ong / Houston Chronicle
Thin slices of cecina are the star of this generously composed plate. The beef, which is traditionally salted then air dried or smoked, has a more jerky-like quality than a marbled slice of ribeye. Tucked into a flour tortilla with grilled onions, pickled jalapeño and a wedge of squeaky queso fresco, it was the idyllic no-frills lunch on a summer Friday. 2409 Airline; alturasmexcafe.com
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Viet-Cajun crab roll at Belly of the Beast
Viet-Cajun crab roll from Belly of the Beast.
Bao Ong / Houston Chronicle
I perked up for a second when I saw “Viet-Cajun” on Thomas Bille’s menu. Here was a chance to get one more taste of crawfish even if peak mudbug season was in the rearview mirror. Instead, the fluffy brioche bun was filled with blue crab. It was still the right order: The sweetness of the meat wasn’t muted by the Cajun butter. The spices and microgreens on top gave it just enough lift and freshness. It was yet another example of why I believe crab rolls are superior to lobster rolls. 5200 FM 2920; botbfood.com
HOUSTON EATS: The Chronicle’s Top 100 restaurants
Mezze at Craft Pita
A mezze spread and other Lebanese dishes from Craft Pita.
Bao Ong / Houston Chronicle
When Houston’s summer heat crushes any desire for a heavy meal, I’d much rather graze than commit to a big plate (even better if there’s a chilled glass of rosé or sparkling wine). This colorful mezze spread is built for exactly that, with creamy hummus, tangy labneh and smoky baba ghanoush joined by bright tabbouleh, pickled turnips and warm pita for endless mixing and matching. If my job didn’t require sampling a large part of every menu, I would’ve been perfectly content with these array of Mediterranean dishes as my entire lunch or dinner. 5172 Buffalo Speedway and 1920 Fountain View; craftpita.com
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Mortadella sandwich at La Rosa
A mortadella sandwich from La Rosa.
Bao Ong / Houston Chronicle
If there’s mortadella on the menu, I will order it. But what set this tiny Italian sandwich shop in the East End apart was how much thought was behind each of the three sandwiches on offer. Every ingredient had a role. Delicate folds of mortadella, milky fior di latte, peppery arugula, pistachio pesto and bright flecks of blood orange zest come together in a sky-high sandwich that’s big on flavor but light on its feet. 724 Telephone; larosahtx.com
Club sandwich at Lankford’s
Club sandwich from Lankford’s in The Woodlands.
Bao Ong / Houston Chronicle
Many customers make the trip to Lankford’s for its towering burgers. They have every reason to, especially when the joint has been around since 1937. But the club sandwich excited me most. The classic preparation was what I wanted: smoky bacon, turkey, ham, tomato, crisp lettuce and a few swipes of mayo between toasted bread. I wouldn’t say it outshines the burgers — though the golden, bangle-sized onion rings come close to doing so. 24 Waterway; woodlands.lankfordsburgers.com
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Spaghetti alla chitarra served at Osteria Di Mercato in West University on Wednesday, July 15, 2026.
Elizabeth Conley/Houston Chronicle
At first glance, this looks like a pasta you’d find in any Italian restaurant. But that’s exactly what made it memorable: housemade spaghetti alla chitarra dressed with buttery, confit Sun Gold tomatoes that collapse into a silky sauce, coating each strand. In my review of the dish, I described it as rustic and refined, proving just how simple can be extraordinary in the right hands. 3642 University; mercatoandcompany.com/osteria-di-mercato
MORE FROM BAO ONG: Wondering where to eat in Houston? Text our restaurant critic Bao Ong for recommendations
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Fro-yo at Rainbow’s Flavors Frozen Yogurt & Coffee
Froyo at Rainbow’s Flavors Frozen Yogurt & Coffee.
Bao Ong / Houston Chronicle
I’ve been reading about how frozen yogurt is quietly having a moment, fueled by nostalgia and a few other reasons — an obsession with gut health and upping protein intake — that didn’t exist during the ’80s low-fat craze or the explosion of Pinkberry in the mid-aughts. The funny thing is, it’s become harder to find than (and I wasn’t even trying to track down a TCBY, which somehow still has two locations in the Houston area). I tracked down this Montrose shop for my own DIY experience. I layered the unmistakable tang of the plain fro-yo with kiwi and pomegranate flavors then added a few blueberries and boba pearls. It cost nearly $15. I don’t recall it being that expensive, but each bit was a welcome throwback. 3407 Montrose; instagram.com/tutti_fruitti_frozen_yogurt
Chilled summer melon at Theodore Rex
Chilled summer melon at Theodore Rex.
Bao Ong / Houston Chronicle
Whenever I see Fredericksburg on a menu, it’s usually in reference to a vineyard or peaches. At Justin Yu’s Theodore Rex, cantaloupes came from the Hill Country town. The kitchen transformed the melon with fragrant bergamot with splashes of serrano vinegar for a sharp, savory edge. It was refreshing, unexpected and focused on showcasing the prime summertime produce. 1302 Nance; trexhouston.com
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Shoyu wonton from That One Noodle Shop popup at Third Place.
Bao Ong / Houston Chronicle
The best ramen I’ve had this year came not from a traditional ramen shop, but from a college student’s popup at Third Place. Tanner Tran, a 21-year-old from Pearland studying mechanical engineering at University of Texas, works part-time at Ramen512 in Austin. He’s taken that experience to create this shoyu wonton soup that’s a hybrid of ramen and a Cantonese wonton mein. It’s his signature dish for his popup That One Noodle Shop. He makes the springy noodles himself and fills the wontons with duck-leg meat. The broth is savory and rich, but doesn’t feel heavy. I would order this noodle soup again (he’s back at Third Place on Aug. 10) even if the weather forecast calls for three-digit temps. instagram.com/thatonenoodleshop