Juniper

Note that the cuisine at Juniper is described as Northern Italian-inspired—emphasis on the hyphenated descriptor because, following the trend of many recently opened ATX fine-dining spots, the ingredients are all sourced primarily from Central Texas, with a few exceptions like Pittsburg (for Strube Ranch’s wagyu cuts) and McCallen (for G & S Groves’ citrus fruit). With chef and former Uchi creative director Nicholas Yanes at the helm, this romantic dining locale—fitted with dark wood fixtures, green and blue velvet upholstery and juniper tree fronds (obvs)—also follows the local trend of small, artfully composed plates that are worth the higher price point by satisfying without over-stuffing.