Chef-restaurateur Daniel Berg (also of Bill’s Oyster) got his start in French fine dining establishments in New York under chefs Daniel Boulud and Eric Ripert, but at Teddy’s, he goes deliciously all-American with a Texas accent. Order a frozen prickly pear paloma and some lump crab tostadas to start, then dig into anything from pork schnitzel to a grilled filet with cowboy butter and onion rings.