{"id":32829,"date":"2026-04-02T08:14:17","date_gmt":"2026-04-02T12:14:17","guid":{"rendered":"https:\/\/www.wasserstrom.com\/blog\/?p=32829"},"modified":"2026-04-02T08:14:18","modified_gmt":"2026-04-02T12:14:18","slug":"what-makes-texas-the-nations-most-resilient-restaurant-market","status":"publish","type":"post","link":"https:\/\/www.wasserstrom.com\/blog\/2026\/04\/02\/what-makes-texas-the-nations-most-resilient-restaurant-market\/","title":{"rendered":"What Makes Texas the Nation\u2019s Most Resilient Restaurant Market?"},"content":{"rendered":"\n<p>The US restaurant industry is seeing an all-time high in the number of active restaurant locations. Experts at <a href=\"https:\/\/datassential.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Datassential<\/a> report that over 860,000 active units are now operating, compared to 842,000 in 2019. But some metropolitan areas are thriving more than others.<\/p>\n\n\n\n<p>We look at two of the top performing metro areas &#8212; Dallas and Houston &#8212; where restaurant openings are outpacing closings. We\u2019ll examine the factors helping these areas remain in the winner\u2019s circle and showcase some of their best, brightest, and emerging talent.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Everything Is Bigger in Texas (Except Income Tax)<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/Ribeye-Souvlaki.jpg\" alt=\"Ribeye souvlaki. \" class=\"wp-image-32997\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/Ribeye-Souvlaki.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/Ribeye-Souvlaki-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Ribeye Souvlaki at <a href=\"https:\/\/yiayiasgreekkitchen.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Yiayia\u2019s Greek Kitchen<\/a> in Houston&#8217;s Upper Kirby neighborhood.<\/figcaption><\/figure>\n\n\n\n<p>Business is booming in Dallas and Houston, and the hard data explains why.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Population growth<\/strong><\/li>\n\n\n\n<li><strong>No state or local income taxes<\/strong><\/li>\n\n\n\n<li><strong>Enhancement of the R&amp;D franchise tax credit<\/strong><\/li>\n<\/ul>\n\n\n\n<p>First, US Census data reports that <strong>these two metropolitan areas led the US in population gains<\/strong> between 2010 and 2020 (up around 19.2%). Having a leg up with an expanding customer base means new restaurants can enter the market without necessarily absorbing customers from existing establishments.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"968\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/meridian-chef-famosa-1.jpg\" alt=\"Meridian with Chef Osorio.\" class=\"wp-image-33001\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/meridian-chef-famosa-1.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/meridian-chef-famosa-1-223x300.jpg 223w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Star of the show at <a href=\"https:\/\/meridiantherestaurant.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Meridian<\/a> since 2024, <a href=\"https:\/\/www.instagram.com\/chefeduardoosorio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Chef Eduardo Osorio<\/a>. Located in The Village District in Dallas, <a href=\"https:\/\/www.instagram.com\/meridian_dallas\/\" target=\"_blank\" rel=\"noreferrer noopener\">Meridian<\/a> is an upscale casual bistro with a focus on live-fire hearth cooking with Mediterranean and American influences.<\/figcaption><\/figure>\n\n\n\n<p>Second, <strong>Texas has no state or local income taxes<\/strong> because they are prohibited by the Texas Constitution. In turn, residents have higher disposable incomes that they can invest in the community by, for example, dining out more.<\/p>\n\n\n\n<p>Most recently, new legislation enhanced the <strong>R&amp;D franchise tax credit<\/strong>, which benefits larger restaurant groups investing in food technology and operations.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"720\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/tatemo.jpg\" alt=\"Chef Emmanuel Chavez and co-Owner Megan Maul of Tatemo.\" class=\"wp-image-32910\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/tatemo.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/tatemo-300x300.jpg 300w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/tatemo-150x150.jpg 150w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/tatemo-400x400.jpg 400w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">The dream team behind <a href=\"https:\/\/www.instagram.com\/tatemo_htx\/\" target=\"_blank\" rel=\"noreferrer noopener\">Tatem\u00f3<\/a>, <a href=\"https:\/\/www.instagram.com\/dishwasher89\/\" target=\"_blank\" rel=\"noreferrer noopener\">Chef Emmanuel Chavez<\/a> and co-owner <a href=\"https:\/\/www.instagram.com\/megsmaul\/\" target=\"_blank\" rel=\"noreferrer noopener\">Megan Maul<\/a>. Their fine-dining concept focuses on <a href=\"https:\/\/breadtopia.com\/how-to-nixtamalize-corn-for-tortillas-tamales-posole-and-more\/\" target=\"_blank\" rel=\"noreferrer noopener\">nixtamalized heirloom maize<\/a> from small farms in Mexico.<\/figcaption><\/figure>\n\n\n\n<p>Also contributing to a successful restaurant scene is the <strong>recent introduction of the Michelin Guide<\/strong> to Texas. Many of the city\u2019s Michelin-recognized spots are smaller, culturally specific locations such as <a href=\"https:\/\/www.tatemohtx.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Tatem\u00f3<\/a> in Houston, a maize-driven concept.<\/p>\n\n\n\n<p><strong>The Dallas and Houston scenes each have their own unique identities<\/strong> with little overlap. So, let\u2019s take a closer look at each city to better understand what makes these areas special for restaurants.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dallas<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/Little-Rubys-Australian-nyc.jpg\" alt=\"A Little Ruby's Australian Cafe spread. \" class=\"wp-image-32841\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/Little-Rubys-Australian-nyc.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/Little-Rubys-Australian-nyc-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\"><a href=\"https:\/\/www.rubyscafe.com\/dallas\/\" target=\"_blank\" rel=\"noreferrer noopener\">Little Ruby&#8217;s Australian Cafe<\/a> has 6 locations &#8212; 5 in NYC and 1 in Dallas &#8212; where guests enjoy all-day brekkie, dinner, and drinks with Aussie flair.<\/figcaption><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Excels in population and corporate growth<\/strong><\/li>\n\n\n\n<li><strong>Leads as a corporate dining hub<\/strong><\/li>\n\n\n\n<li><strong>Businesses are keenly attuned to social media visibility and investing in walkable, amenity-rich neighborhoods<\/strong><\/li>\n<\/ul>\n\n\n\n<p>Last year, <strong>Dallas saw the highest net gain of one-way U-Haul customers<\/strong> in the nation. With a growing population, new openings are surging, primarily within the casual sectors.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Small Menus With Main Character Energy<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/xaman-cafe.jpg\" alt=\"Breakfast at Xaman.\" class=\"wp-image-32852\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/xaman-cafe.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/xaman-cafe-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Breakfast at <a href=\"https:\/\/www.xamancafe.com\/home\" target=\"_blank\" rel=\"noreferrer noopener\">Xam\u00e1n<\/a>, a pre-Hispanic, central-Mexican-influenced cafe and agave bar located in the historic Jefferson Boulevard corridor of Oak Cliff.<\/figcaption><\/figure>\n\n\n\n<p>The city has seen a <strong>15.5% increase in fast-casual locations<\/strong> since 2022 with brands that offer a premium atmosphere (think <a href=\"https:\/\/www.wasserstrom.com\/blog\/2025\/06\/04\/wasserstrom-wins-cavas-2025-service-vendor-of-the-year-award\/\" target=\"_blank\" rel=\"noreferrer noopener\">CAVA<\/a> or <a href=\"https:\/\/freebirds.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Freebirds World Burrito<\/a>) seeing the highest retention rates. Meanwhile, full-service institutions are being replaced by high-end, chef-driven casual concepts that prioritize smaller, focused menus.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Feeding the Bottle Line<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/Via-Triozzi-dallas.jpg\" alt=\"New Italian dining in Texas featuring Chef Leigh Hutchinson of Via Triozzi.\" class=\"wp-image-32846\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/Via-Triozzi-dallas.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/Via-Triozzi-dallas-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\"><a href=\"https:\/\/www.instagram.com\/eat.with.leigh\/\" target=\"_blank\" rel=\"noreferrer noopener\">Leigh Hutchinson<\/a>, chef\/owner of Dallas&#8217; <a href=\"https:\/\/www.viatriozzi.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Via Triozzi<\/a>, an upscale casual Italian restaurant with a warm, welcoming interior. Since opening in 2023, it&#8217;s become a regional favorite and a Lower Greenville neighborhood staple.<\/figcaption><\/figure>\n\n\n\n<p>Dallas is also leading in hungry corporate employees. <strong>Between 2018 and 2024, the area captured 100 headquarters moves, more than any other metro in the country.<\/strong> This scene is dominated by upscale, high-volume establishments designed for business clientele and social status. Business dining in Dallas grew by 5.3% over the last year alone, largely catering to the financial and tech sectors. Unlike other major US cities, which remain stagnant, Dallas was able to revitalize the weekday lunch and happy hour periods.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"480\" height=\"720\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/far-out-dallas-3-1.jpg\" alt=\"Chef Misti Norris' Far Out. A beautiful exterior. \" class=\"wp-image-32862\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/far-out-dallas-3-1.jpg 480w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/far-out-dallas-3-1-200x300.jpg 200w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><figcaption class=\"wp-element-caption\">A view of the exquisite exterior of <a href=\"https:\/\/www.faroutdallas.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Far Out<\/a>, by <a href=\"https:\/\/www.instagram.com\/misti.j.norris\/\" target=\"_blank\" rel=\"noreferrer noopener\">Chef Misti Norris<\/a>, a top-tier Texas icon and national rising star. <a href=\"https:\/\/www.instagram.com\/farout.dallas\/\" target=\"_blank\" rel=\"noreferrer noopener\">Far Out<\/a> is located in a repurposed metal Quonset hut in East Dallas.<\/figcaption><\/figure>\n\n\n\n<p><strong>Operators focus on spend-per-guest<\/strong> and understand the power of visibility: Restaurants primed for social media with high-end aesthetics tend to experience the most success. They also understand the draw towards amenity-rich, walkable environments and invest in those areas.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Houston<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"720\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/hypsi.jpg\" alt=\"Beautiful dishes from Hypsi.\" class=\"wp-image-32906\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/hypsi.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/hypsi-300x300.jpg 300w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/hypsi-150x150.jpg 150w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/hypsi-400x400.jpg 400w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\"><a href=\"https:\/\/www.hypsirestaurant.com\/home\" target=\"_blank\" rel=\"noreferrer noopener\">Hypsi<\/a>, which opened in December &#8217;25, is located inside <a href=\"https:\/\/www.instagram.com\/hoteldaphnehtx\/\" target=\"_blank\" rel=\"noreferrer noopener\">Hotel Daphne<\/a> and led by <a href=\"https:\/\/www.instagram.com\/tcgallivan\/\" target=\"_blank\" rel=\"noreferrer noopener\">Executive Chef Terrence Gallivan<\/a>. Guests can&#8217;t get enough of the <a href=\"https:\/\/www.instagram.com\/p\/DWRigdHljB6\/?utm_source=ig_web_copy_link&amp;igsh=MzRlODBiNWFlZA==\" target=\"_blank\" rel=\"noreferrer noopener\">tableside mozzarella cart<\/a> that serves rotating cheeses and house-made focaccia.<\/figcaption><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Excels in diversity and authenticity<\/strong><\/li>\n\n\n\n<li><strong>No zoning laws<\/strong><\/li>\n\n\n\n<li><strong>Winning with small-plate and chef-driven casual menus<\/strong><\/li>\n<\/ul>\n\n\n\n<p>While Dallas outperforms in corporate dining, Houston&#8217;s strengths center more around global fusion and modern innovation. The industry is seeing a high degree of micro-concept success and outsiders are noticing.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/agnesandshermanrestaurant-houston-1.jpg\" alt=\"Nick Wong and Lisa Lee. \" class=\"wp-image-32918\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/agnesandshermanrestaurant-houston-1.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/agnesandshermanrestaurant-houston-1-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">Executive chef\/co-owner <a href=\"https:\/\/www.instagram.com\/_nickwong_\/\" target=\"_blank\" rel=\"noreferrer noopener\">Nick Wong<\/a> and co-owner <a href=\"https:\/\/www.instagram.com\/rrrlisarrr\/\" target=\"_blank\" rel=\"noreferrer noopener\">Lisa Lee<\/a> of <a href=\"https:\/\/www.agnesandsherman.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Agnes and Sherman<\/a>, a modern Asian American diner. Shortly after opening in early 2025, it gained national attention and continues to draw in accolades.<\/figcaption><\/figure>\n\n\n\n<p>In early 2026, <a href=\"https:\/\/www.latimes.com\/eta\/travel-experiences\/dining\/story\/eat-houston-restaurants-weekend-guide\" target=\"_blank\" rel=\"noreferrer noopener\">the LA Times named Houston the Top Food City of the Year,<\/a> specifically citing its ability to maintain <strong>a diverse, fiercely independent restaurant culture<\/strong>. Its new status as a global food capital is attracting top talent with James Beard Award winners and a growing list of Michelin-recognized restaurants at the forefront.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Neighbors, Meet Your New Favorite Chef<\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"736\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/cozy-curry-at-the-ginger-mule-1024x736.jpg\" alt=\"Cozy Curry from The Ginger Mule.\" class=\"wp-image-32899\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/cozy-curry-at-the-ginger-mule-1024x736.jpg 1024w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/cozy-curry-at-the-ginger-mule-300x216.jpg 300w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/cozy-curry-at-the-ginger-mule-768x552.jpg 768w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/cozy-curry-at-the-ginger-mule-1536x1104.jpg 1536w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/cozy-curry-at-the-ginger-mule.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Celebrate Mother Earth&#8217;s bounty with a bright bowl of <a href=\"https:\/\/www.thegingermule.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Cozy Curry at The Ginger Mule<\/a>, a plant-based restaurant and cocktail bar. <a href=\"https:\/\/www.instagram.com\/hellogingermule\/\" target=\"_blank\" rel=\"noreferrer noopener\">The Ginger Mule<\/a> is a polished-casual\/eco-chic concept that holds a <a href=\"https:\/\/www.thegingermule.com\/cacao-ceremony\" target=\"_blank\" rel=\"noreferrer noopener\">cacao ceremony<\/a> in the afternoons.<\/figcaption><\/figure>\n\n\n\n<p><strong>Houston\u2019s lack of zoning laws<\/strong> also helps the restaurant scene because they are allowed to open in areas where overhead is lower. This economic environment makes it easier for first-generation immigrants to open businesses, resulting in authentic eateries galore. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The Market Value of Authenticity<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.instagram.com\/o.amosu\/\" target=\"_blank\" rel=\" noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/houston-chopnblok.jpg\" alt=\"Michelin-recognized, fast casual concept Ch\u00f2pnBl\u1ecdk brings West African flavors to Houston. James Beard-nominated chef\/owner  Ope Amosu left the gas and oil industry to train at Chipotle, learning the mechanics of high-volume, fast-casual operations prior to opening his own restaurant. \" class=\"wp-image-32874\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/houston-chopnblok.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/houston-chopnblok-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><figcaption class=\"wp-element-caption\">Fast-casual concept <a href=\"https:\/\/chopnblok.co\/\" target=\"_blank\" rel=\"noreferrer noopener\">Ch\u00f2pnBl\u1ecdk<\/a> brings West African flavors to Houston. Chef\/owner <a href=\"https:\/\/www.instagram.com\/o.amosu\/\" target=\"_blank\" rel=\"noreferrer noopener\">Ope Amosu<\/a> left the gas and oil industry and trained at Chipotle, learning the mechanics of high-volume, fast-casual operations prior to opening Ch\u00f2pnBl\u1ecdk.<\/figcaption><\/figure>\n\n\n\n<p><strong>Global fusion fast casual is the dominant growth leader<\/strong> here. Concepts like <a href=\"https:\/\/www.instagram.com\/chopnblok_\/\" target=\"_blank\" rel=\"noreferrer noopener\">Ch\u00f2pnBl\u1ecdk<\/a> have received national accolades and Michelin recognition, further emphasizing that Houstonians value authentic flavors.<\/p>\n\n\n\n<p>Unlike Dallas, success in <strong>Houston is less about social status and more about culinary credibility<\/strong>. The city adds approximately 200 new establishments annually, with a heavy emphasis on chef-driven concepts that blend different cultural traditions. The metric of success here is often tied to local accolades and the ability to attract an adventurous, diverse demographic that treats dining as a primary form of cultural engagement.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Small Bites and Big Business<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/image.png\" alt=\"Evelyn Garcia et al. \" class=\"wp-image-32990\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/image.png 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/image-300x200.png 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\">The talent behind <a href=\"https:\/\/www.junbykin.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">J\u016aN<\/a>, a highly acclaimed restaurant in The Heights. Owned by chef couple <a href=\"https:\/\/www.instagram.com\/chefevelyngarcia\/\" target=\"_blank\" rel=\"noreferrer noopener\">Evelyn Garcia<\/a> and <a href=\"https:\/\/www.instagram.com\/chefhenrylu\/\" target=\"_blank\" rel=\"noreferrer noopener\">Henry Lu<\/a>, <a href=\"https:\/\/www.instagram.com\/junhtx\/?igsh=dzc3ZXJlNnM5dmVp\" target=\"_blank\" rel=\"noreferrer noopener\">J\u016aN<\/a> is housed in a renovated 1950s laundromat and serves a blend of the chefs&#8217; food heritages, specifically Southeast Asian, Mexican, and Salvadoran.<\/figcaption><\/figure>\n\n\n\n<p>Full-service restaurants in Houston are <strong>winning by adopting &#8220;small plate&#8221; and sharing-centric menus<\/strong> in which operators maintain lower price points while increasing the variety of dishes per table. Mid-tier, chef-driven bistros are currently seeing higher foot traffic than the QSR segment, another sign of Houston\u2019s new stature of a city that takes food seriously.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Zoning, Population, and Plates<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/trill-burger-real.jpg\" alt=\"Bun B making burgers.\" class=\"wp-image-32889\" style=\"width:720px;height:auto\" srcset=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/trill-burger-real.jpg 720w, https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/trill-burger-real-300x200.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><figcaption class=\"wp-element-caption\"><a href=\"https:\/\/www.trill-burgers.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Trill Burgers<\/a> is a massive Houston-based smashburger sensation founded by legendary Houston rapper, <a href=\"https:\/\/www.instagram.com\/bunb\/?hl=en\" target=\"_blank\" rel=\"noreferrer noopener\">Bun B<\/a> and <a href=\"https:\/\/www.trill-burgers.com\/\">his team<\/a>. This <a href=\"https:\/\/www.instagram.com\/trillburgers\/\" target=\"_blank\" rel=\"noreferrer noopener\">fast-casual favorite<\/a> focuses on a limited, high-execution menu of deliciousness.<\/figcaption><\/figure>\n\n\n\n<p>Although they operate differently, they&#8217;re arriving at the same place. Both Houston and Dallas have built cultures where restaurants can expand without oversaturating the market &#8212; a balance that\u2019s hard to maintain. For operators, that makes both markets worth watching as they continue to evolve.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\"><a href=\"https:\/\/www.wasserstrom.com\/blog\/2026\/03\/26\/the-secret-sauce-behind-todays-winning-menus\/\" target=\"_blank\" rel=\"noreferrer noopener\">Next Up: The Secret Sauce Behind Today\u2019s Winning Menus<\/a><\/h5>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The US restaurant industry is seeing an all-time high in the number of active restaurant locations. Experts at Datassential report that over 860,000 active units are now operating, compared to 842,000 in 2019. But some metropolitan areas are thriving more than others. We look at two of the top performing metro areas &#8212; Dallas and [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":33005,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[33,4],"tags":[],"class_list":["post-32829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry-news","category-you-should-know"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>What Makes Texas the Nation\u2019s Most Resilient Restaurant Market? | The Official Wasserstrom Blog<\/title>\n<meta name=\"description\" content=\"The US restaurant industry is seeing an all-time high in the number of active restaurant locations. But some metropolitan areas are thriving more than others.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.wasserstrom.com\/blog\/2026\/04\/02\/what-makes-texas-the-nations-most-resilient-restaurant-market\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What Makes Texas the Nation\u2019s Most Resilient Restaurant Market? | The Official Wasserstrom Blog\" \/>\n<meta property=\"og:description\" content=\"The US restaurant industry is seeing an all-time high in the number of active restaurant locations. But some metropolitan areas are thriving more than others.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.wasserstrom.com\/blog\/2026\/04\/02\/what-makes-texas-the-nations-most-resilient-restaurant-market\/\" \/>\n<meta property=\"og:site_name\" content=\"The Official Wasserstrom Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/WasserstromFoodserviceSupplies\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-04-02T12:14:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-02T12:14:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/iStock-465831018-header.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1040\" \/>\n\t<meta property=\"og:image:height\" content=\"570\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Wasserstrom\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@wasserstrom\" \/>\n<meta name=\"twitter:site\" content=\"@wasserstrom\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Wasserstrom\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2026\/04\/02\/what-makes-texas-the-nations-most-resilient-restaurant-market\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2026\/04\/02\/what-makes-texas-the-nations-most-resilient-restaurant-market\/\"},\"author\":{\"name\":\"Wasserstrom\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#\/schema\/person\/7800bc354aadf99b69d8ffe25fbdcf77\"},\"headline\":\"What Makes Texas the Nation\u2019s Most Resilient Restaurant Market?\",\"datePublished\":\"2026-04-02T12:14:17+00:00\",\"dateModified\":\"2026-04-02T12:14:18+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2026\/04\/02\/what-makes-texas-the-nations-most-resilient-restaurant-market\/\"},\"wordCount\":1292,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2026\/04\/02\/what-makes-texas-the-nations-most-resilient-restaurant-market\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/iStock-465831018-header.jpg\",\"articleSection\":[\"Industry News\",\"You Should Know\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.wasserstrom.com\/blog\/2026\/04\/02\/what-makes-texas-the-nations-most-resilient-restaurant-market\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2026\/04\/02\/what-makes-texas-the-nations-most-resilient-restaurant-market\/\",\"url\":\"https:\/\/www.wasserstrom.com\/blog\/2026\/04\/02\/what-makes-texas-the-nations-most-resilient-restaurant-market\/\",\"name\":\"What Makes Texas the Nation\u2019s Most Resilient Restaurant Market? | The Official Wasserstrom Blog\",\"isPartOf\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2026\/04\/02\/what-makes-texas-the-nations-most-resilient-restaurant-market\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.wasserstrom.com\/blog\/2026\/04\/02\/what-makes-texas-the-nations-most-resilient-restaurant-market\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.wasserstrom.com\/blog\/wp-content\/uploads\/2026\/03\/iStock-465831018-header.jpg\",\"datePublished\":\"2026-04-02T12:14:17+00:00\",\"dateModified\":\"2026-04-02T12:14:18+00:00\",\"description\":\"The US restaurant industry is seeing an all-time high in the number of active restaurant locations. 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