The predominantly outdoor layout of Texas ranch-inspired Contigo consistently draws a steady evening crowd—even when summer temps are well over 100 degrees. With a chef-driven stable of cocktails and a creative southern comfort-meets-contemporary-American menu from chef Andrew Wiseheart, it's easy to understand why. Ox tongue sliders, house-made pigs in a blanket, the gooey cheddar-filled grilled cheese sandwich on brioche, and the cast-iron sautéed okra with jalapeño
and walnuts are among top menu picks. The varied list of weekend brunch offerings include buttermilk biscuits and gravy, beef tongue hash, and pecan coffee cake.