Houston’s Texas Medical Center is a renowned hub for healthcare and research, but it’s also a hub for world-class wines, thanks to the Wine Spectator Award of Excellence winner on the sixth floor. The restaurant, Third Coast, is named for the idea that Texas is a leader in the medical field, on par with coastal cities. In a sleek setting with cool gray tones and dark oak details, chef Jon Buchanan serves a menu that reflects Houston’s eclectic, contemporary cuisine. The dishes fuse the city’s many cultural influences, with falafel with beet hummus, a Cuban sandwich, red snapper with green curry and chicken enchiladas. Wine director David Cook’s list focuses on domestic selections, excelling in California and offering a handful of picks from Texas wineries. The program is particularly accessible, with most bottles priced under $100 and 14 wines available by the glass. This accessibility is part of Third Coast’s mission to provide a comforting, relaxing environment for patients and their families, with service that’s as top-notch as the medical care that draws people from around the country and beyond.