It’s the best of both Tex-Mex and barbecue worlds: Chef Julian Barsotti (of Odelay and Sprezza) honors these two great Texan food traditions with smoked chicken flautas, brisket quesadillas, cheese enchiladas with burnt-end chili, and lots of other mash-ups you’ll want to devour. Plus, brunch (grits y posole, anyone?) and proper margaritas.