Hestia

"This Japanese-style dessert starts with a small mountain of flavored shaved ice, then gets topped with ice cream and other garnishes that change out seasonally. Our version paired alternating layers of finely shaved rosemary and apple ice with spiced honey ice cream, salted cream, matcha, and white chocolate on top. It’s almost as beautiful to look at as it is to eat—just don’t stare too long, because it melts quickly." - nicolai mccrary

"Hestia is one of the few spots in town where a suit doesn’t feel out of place. Pair that with excellent wines and local ingredients cooked on a live-fire hearth, and you get one of the best spots Downtown for a fancy night out. You won’t necessarily see most of the fire action, though you’ll certainly taste its effects in various forms, from ash-aged chevre to hearth-roasted beets. The chef’s tasting features a mix of fan favorites and tasting-menu exclusives. It has its highs and lows, but the biggest flaw is the pacing—about half of the courses consist of a single bite, and arrive 15-20 minutes apart (our most recent experience lasted nearly four hours). Make sure you pay for extra parking." - nicolai mccrary, matthew jacobs

"With stellar views of Downtown from its patio, this higher-end restaurant from the team behind Emmer & Rye focuses on live-fire dishes and expertly crafted desserts. This one Michelin-starred stunner offers both a chef’s tasting menu and a la carte options, including grilled snacks and meats that rotate seasonally. Tip: Don’t skip the bread of the day, and always save room for dessert. Bonus: Parking in the nearby garage is validated." - Darcie Duttweiler

"Executive Chef Kevin Fink and partner Tavel Bristol-Joseph (both from Emmer & Rye, Canje, and Ezov) oversee this Downtown grill house, which is aptly named for the “Greek goddess of the hearth.” Every dish at this one-Michelin-starred restaurant is touched by its impressive 20-foot hearth, which uses a fusion of fire techniques from around the world.  This includes its Texas wagyu sirloin and rib-eye steaks. Many difficult decisions must be made: Choose between the sleek dining room or the airy patio. Then, relinquish some control and let the chef lead the way with the menu, or choose your adventure from the a la carte menu." - Darcie Duttweiler

"Live-fire cooking is the focus of this high-end downtown restaurant with a Michelin star, from the crab tart to the smoked mushroom entree. Even the desserts have fired elements, like the candy bar with smoked white chocolate mousse. There are a la carte menus as well as tasting menus for the decision-averse. There are indoor dine-in services." - Erin Russell