Ezov

Ezov takes the most overworked genre in American dining — upscale Mediterranean, hummus-and-whipped-feta as formula — and refuses to coast on it. The kitchen pulls from Tel Aviv market food and turns it into something closer to fine dining, with enough Texas worked in that it never reads as pastiche. This is Israeli street food reimagined with real technique, not another round of the same three dishes dressed up and marked up.

The team built this on the same instincts behind Canje, Hestia, Kalimotxo, and Emmer & Rye, and it shows in how deliberate the seasonality and sourcing feel. Service matches the ambition — attentive, well-paced, able to carry a room that's clearly busy on a given night. The wait can run long and the bill runs high, and neither complaint is wrong. Neither undoes what's on the plate.

Michelin has selected Ezov three years running, 2024 through 2026, which tracks with what the room already knows: this isn't a trend restaurant riding a neighborhood's momentum, it's a kitchen with a specific point of view executing it consistently. Go hungry, go patient, and go knowing the markup buys something genuinely considered.