Red Drum

At chef Ben Berryhill’s sleek hot spot offering “South by Southwestern” fare, guests can nosh on crab meat tostaditas on the charming patio, enjoy wood-grilled barbecue-spiced shrimp with sweet corn pudding and green chile butter in the elegant dining room, or just grab a table in the always buzzing bar, which was named one of the “Best Places in America to Have a Beer” by Imbibe magazine.