{"id":394530,"date":"2026-08-01T07:13:16","date_gmt":"2026-08-01T07:13:16","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/394530\/"},"modified":"2026-08-01T07:13:16","modified_gmt":"2026-08-01T07:13:16","slug":"the-best-food-bao-ong-ate-in-houston-this-july","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/394530\/","title":{"rendered":"The best food Bao Ong ate in Houston this July"},"content":{"rendered":"

I didn\u2019t know this when I moved to Houston<\/a> almost exactly four years ago, but July is when summer settles in for the long haul. My game plan involves lots of ice cream<\/a>, easy-to-eat sandwiches and even sometimes a simmering bowl of noodle soup (I\u2019ll slurp pho any day).<\/p>\n

This month\u2019s best-dishes list also comes during one of my busiest stretches of the year, as I scout for the Houston Chronicle\u2019s Top 100 Restaurants<\/a> project. I\u2019m eating my way through familiar favorites and new discoveries alike, paying close attention \u2014 taking notes, photos, video. These dishes are the ones that kept coming back to mind.<\/p>\n

Cecina at Alturas Mexican Cafe<\/p>\n

\"Cecina<\/p>\n

Cecina from Alturas Mexican Cafe.<\/p>\n

Bao Ong \/ Houston Chronicle<\/p>\n

Thin slices of\u00a0cecina 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\u00a0ribeye. Tucked into a flour tortilla with grilled onions, pickled jalape\u00f1o and a wedge of squeaky queso fresco, it was the idyllic no-frills lunch on a summer Friday. 2409 Airline; alturasmexcafe.com<\/a><\/p>\n

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Viet-Cajun crab roll at Belly of the Beast<\/p>\n

\"Viet-Cajun<\/p>\n

Viet-Cajun crab roll from Belly of the Beast.<\/p>\n

Bao Ong \/ Houston Chronicle<\/p>\n

I perked up for a second when I saw \u201cViet-Cajun\u201d on Thomas Bille\u2019s 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\u2019t 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<\/a><\/p>\n

HOUSTON EATS: The Chronicle\u2019s Top 100 restaurants<\/a><\/p>\n

Mezze at Craft Pita<\/p>\n

\"A<\/p>\n

A mezze spread and other Lebanese dishes from Craft Pita.<\/p>\n

Bao Ong \/ Houston Chronicle<\/p>\n

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\u2019s a chilled glass of ros\u00e9 or sparkling wine). This colorful\u00a0mezze 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\u2019t require sampling a large part of every menu, I would\u2019ve been perfectly content with these array of Mediterranean dishes as my entire lunch or dinner. 5172 Buffalo Speedway and 1920 Fountain View; craftpita.com<\/a><\/p>\n

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Mortadella sandwich at La Rosa<\/a>\"A<\/p>\n

A mortadella sandwich from La Rosa.<\/p>\n

Bao Ong \/ Houston Chronicle<\/p>\n

If there\u2019s\u00a0mortadella 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\u00a0light on its feet.\u00a0724 Telephone; larosahtx.com<\/a><\/p>\n

Club sandwich at Lankford\u2019s<\/p>\n

\"Club<\/p>\n

Club sandwich from Lankford’s in The Woodlands.<\/p>\n

Bao Ong \/ Houston Chronicle<\/p>\n

Many customers make the trip to\u00a0Lankford’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\u2019t say it outshines the burgers\u00a0\u2014 though the golden, bangle-sized onion rings come close to doing so.\u00a024 Waterway; woodlands.lankfordsburgers.com<\/a><\/p>\n

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\"Spaghetti<\/p>\n

Spaghetti alla chitarra served at Osteria Di Mercato in West University on Wednesday, July 15, 2026.<\/p>\n

Elizabeth Conley\/Houston Chronicle<\/p>\n

At first glance, this looks like a pasta you\u2019d find in any Italian restaurant. But that’s exactly what made it memorable:\u00a0housemade spaghetti alla chitarra dressed with buttery, confit Sun Gold tomatoes that collapse into a silky sauce, coating each strand. In my review<\/a> 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<\/a><\/p>\n

MORE FROM BAO ONG: Wondering where to eat in Houston? Text our restaurant critic Bao Ong for recommendations<\/a><\/p>\n

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Fro-yo at Rainbow\u2019s Flavors Frozen Yogurt & Coffee<\/p>\n

\"Froyo<\/p>\n

Froyo at Rainbow’s Flavors Frozen Yogurt & Coffee.<\/p>\n

Bao Ong \/ Houston Chronicle<\/p>\n

I\u2019ve been reading about how frozen yogurt is\u00a0quietly having a moment<\/a>, fueled by nostalgia and a few other reasons \u2014 an obsession with gut health and upping protein intake \u2014 that didn\u2019t exist during the ’80s low-fat craze or the explosion of\u00a0Pinkberry in the mid-aughts. The funny thing is, it’s become harder to find than (and I wasn\u2019t even trying to track down a\u00a0TCBY, 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\u00a0boba pearls. It cost nearly $15. I don\u2019t recall it being that expensive, but each bit was a welcome throwback.\u00a03407 Montrose; instagram.com\/tutti_fruitti_frozen_yogurt<\/a><\/p>\n

Chilled summer melon at Theodore Rex<\/p>\n

\"Chilled<\/p>\n

Chilled summer melon at Theodore Rex.<\/p>\n

Bao Ong \/ Houston Chronicle<\/p>\n

Whenever I see\u00a0Fredericksburg on a menu, it\u2019s usually in reference to a vineyard or peaches. At Justin Yu\u2019s Theodore Rex, cantaloupes came from the Hill Country town. The kitchen transformed the melon with fragrant bergamot with splashes of\u00a0serrano vinegar for a sharp, savory edge. It was refreshing, unexpected and focused on showcasing the prime summertime produce. 1302 Nance; trexhouston.com<\/a><\/p>\n

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\"Shoyu<\/p>\n

Shoyu wonton from That One Noodle Shop popup at Third Place.<\/p>\n

Bao Ong \/ Houston Chronicle<\/p>\n

The best\u00a0ramen I’ve had this year came not from a traditional ramen shop, but from a college student\u2019s 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\u2019s taken that experience to create this\u00a0shoyu wonton soup that\u2019s 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\u2019t feel heavy. I would order this noodle soup again (he\u2019s back at Third Place on Aug. 10) even if the weather forecast calls for three-digit temps. instagram.com\/thatonenoodleshop<\/a><\/p>\n