Spring, USA

$$ ・ Mexican,Contemporary

MICHELIN Guide's Point Of View

Bib Gourmand: good quality, good value cooking

In an unassuming dining room in Spring, Chef Thomas Bille is putting it all on the plate. Unafraid to mix and match the cuisines that inspire him, he cooks largely with Mexico in mind. Think saag paneer with spinach mole verde and a stack of warm, sumptuous tortillas made with half corn and half flour. Other possible starters—all of which are portioned to share— include tuna tostadas with nori or street corn agnolotti. Such twists and turns make for immensely satisfying courses that feel bold and balanced. The smartest twist of all might be the finely spiced cherry mole with Rohan duck breast. It’s unlikely you’ll make it to dessert with much spare room, but do consider the tres leches, cleverly prepared with passionfruit and torched meringue.

Facilities & Services

• Air conditioning

Reservation number

tel:+1 281-466-2040

Website

https://www.botbfood.com/

Opening hours