Chef and restaurateur Michael S. Thomson opened his eponymous restaurant in 1992 at the peak of the Southwestern cuisine trend and continues to be an exemplary standard-bearer. He calls his cuisine "contemporary ranch," one that blends spices and textures from Mexico with the milieu of the American South. His signature dish: pepper-crusted tenderloin with ancho bourbon sauce. Decor includes Texana, wood, and stone, creating an atmosphere that's familiar and welcoming. Adjoining Ancho Chili Bar is a popular after-work hangout.