In Texas, it's all about the beef. Be it a 16-hour brisket lounging in a smoker next to a cooler of Lone Star tallboys or a 10-minute rib-eye tossed over hot coals, we can't get enough of the stuff.

Daniel Boulud's New York City empire continues to grow with La Tête d'Or, the celebrated chef's first foray into steakhouse ...