This sleepy East Texas winery is perfect for forcibly unplugging yourself from the world, because it’s totally out in the middle of nowhere. Inside its humble building, though, find excellently-prepared, straightforward dishes (think lobster nachos and meatball pasta) from Chef (and Dallas restaurant scene vet) Enam Chowdhury, who sources some of the produce in his kitchen from Pittsburgh’s own Comeback Creek, a favorite of Dallas chefs like Matt McCallister and Graham Dodds.

Considering its motto, “praise the pig,” it’s not a total shock that this Grapevine restaurant is totally obsessed with pork. House-cured charcuterie is made with Heritage-breed animals and locally-grown produce, while larger plates offer up some of the finest cuts of meat from Texas and beyond, like Hereford ribeye (served with huitlacoche!) and apple-braised Duroc pork chops.

For folks who are seriously depressed that the iconic burger from former Lower Greenville restaurant Remedy is gone, a miracle awaits about 22 miles east of Dallas on I-30. In Rockwall, Chef Danyele McPherson is still serving up that iconic burger, along with plenty of non-burger options like salads and Fritos chili pie.

Situated in the middle of Grandbury’s charming Downtown, Ketzler’s Schnitzel Haus is like a trip to Germany for your mouth. Schnitzels, sausages, spaetzle, and funky housemade sauerkraut await, along with a Reuben sandwich that is worth the drive on its own.

Opened in 1959, Stanley’s is home to some of the state’s finest East Texas-style barbecue. Order brisket and ribs by the pound, or enjoy these perfectly smoked meats atop a stuffed baked potato or Fritos chili pie. Even better: wrap ‘em up in a tortilla with Stanley’s breakfast burritos and tacos.

A relatively new spot from Chef Sonya Coté, Sinclair brings what it describes as “true farm-to-table food” to this sleepy town about 35 miles outside of Waco. Look forward to dishes like bacon-wrapped quail legs grilled with Texas honey and jalapeno, and housemade venison sausage served with sauerkraut and blackberry Dijon mustard. When the weather's nice, grab a spot on the patio and a glass of wine before hitting the road.

A spot on Texas Monthly’s hallowed list of the state’s best barbecue joints, Miller’s Smokehouse is an institution. The smoked meats are so excellent, in fact, that even Chuck Norris counts himself a fan of Miller’s. Don’t forget to save room for fresh pastries, baked in-house by Momma Miller.

The mecca of meat, Austin’s Franklin Barbecue is an essential stop for any Texan. Waiting in the restaurant’s lengthy line (it’s BYOB!) is a rite of passage, and the brisket that awaits is totally worth a few hours of hanging out with strangers.