Houston’s dynamic food scene continues to grow, adapt, and receive accolades. Houston was recently named the top food city of the year by the Los Angeles Times and earned 4 out of 10 spots in Texas Monthly’s “Best New Texas Restaurants in 2026.”
Now, just a few months into 2026, what can locals and visitors alike expect when dining out in the city? Houston First spoke with local chefs and food and beverage directors to explore the trends and priorities shaping the city’s restaurant and beverage scene this year.
Local Dining Trends
An increase in small plate dining and sharing meals is a trend several restaurants note.
“I think people want to taste and share more,” said Hugo Ortega Executive Chef and Owner, H Town Restaurant Group, which operates 6 concepts including Hugo’s, Xochi and Zaranda. “Going out to eat is such a big part of Houston's culture, getting together with friends, sharing, and trying many different plates lets you kind of build your own experience.”
Over at The Finn, a food hall located in the historic Jones on Main, Food and Beverage Director Terra Velasquez expects to see something similar with the idea of “less is more.”
Velasquez feels that there is a shift happening in how guests approach dining and what they expect. She thinks shorter, more focused menus will likely make their way to lots of spaces.
Another trend is recalibration driven by health and economic reality. According to Zanti Cucina Italiana CEO and Founder Santiago Peláez, 2026 will be a challenging year for restaurants.
“We’re seeing shifts in the economy, changing consumer preferences, new concepts entering the market, and more selective dining behavior” Peláez said. “Alcohol consumption is declining nationally, and guests are becoming more health oriented. As a result, beverage programs are evolving — we’re expanding high-quality mocktails and low-alcohol options to meet demand. At the same time, rising dining costs are leading some guests to cook at home more frequently and dine out more intentionally. Restaurants that adapt with clarity of value, focused menus, and strong identity will stand out.”
Storytelling, standing out, and offering something new are additional trends restaurant operators are seeing around the city.
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Guest Experience
When it comes to leaning into the guest experience, each location has its own priorities.
A key focus for The Finn is becoming more versatile for private events.
“We are continuously highlighting how our spaces can transform into anyone's vision and how our guests can host their events in a unique space that is literally historical,” Velasquez said.
For H Town Restaurant Group, Chef Ortega is looking forward to welcoming Houstonians back to Backstreet Café. The original Backstreet location closed in early 2025 and the company is building a new restaurant just down the street from the former site.
“Getting our beloved Backstreet back open [is a major priority]! [It’s] very important we do it the right way. We want to honor what guests loved about Backstreet and its tradition, but we also need to refresh the menu, so it feels of-the-moment, attracts new guests, and matches the new space,” Ortega said.
Back at Zanti, Peláez shares that great food is an expectation in Houston and that the guest journey is what differentiates a restaurant, so they are focusing on refining every touchpoint as well as investing in growth areas.
“Dinner remains strong, but lunch represents meaningful opportunity. We are launching a reimagined lunch experience with lighter, health-forward options, elevated table-side elements, and a more intentional midday ambiance — from décor and flowers to music and overall energy — so lunch feels curated rather than routine,” Pelaez said.
Houston Does it Best
When it comes to what Houston does best in the food and dining culture, diversity is a common theme.
“I think Houston shows its culture and who we are best. As a community, we do not conform to what is ‘trending.’ We simply are who we are. And that is the most diverse city in America. And the food and culture taste like it,” Velasquez said.
Chef Patrick Pham with Duckstache Hospitality, which operates seven chef-driven concepts including Aiko and Kokoro, echoes that sentiment.
“Houston is the best at having so much cultural diversity in the food and dining culture,” Pham said. “[I] also just love all the local restaurants that have high caliber food without the serious stuffy fine dining service. A place where you can just enjoy delicious food without feeling like you have to be on your best behavior.”
Not only is the city diverse, but adventurous according to Chef Ortega.
“Houstonians are open-minded to trying new cuisines, ingredients, dishes etc. and not only willing, but excited to do so! They welcome it,” Ortega said.
As the restaurant industry continues to grow and adapt, Houston’s versatile food scene continues to leave its mark.
“National recognition continues to validate what locals already know: Houston is one of the most compelling food cities in the country,” Pelaez said. “If it isn’t already in the top tier nationally, it is firmly within that conversation. The combination of cultural diversity, entrepreneurial chefs, and ambitious hospitality is hard to match."
Main picture above: Doko, Duckstache Hospitality
Photos courtesy of Public Content and H Town Restaurant Group
Written by Norma Salcedo
