While the Chinati Foundation highlights the work of Judd, his contemporaries and newer artists, the Judd Foundation focuses on preserving his living and working spaces. Even if you’re not a Judd fan, La Mansana de Chinati/The Block is a fascinating display of what artists can do when the wide open spaces of Marfa allow them to stretch. In the shadow of a historic industrial feed mill, surrounded by a wall made of adobe bricks, Judd, who died in 1994, turned an entire block into his home and studio. During a guided tour ($30, one hour and 45 minutes), visitors see his vast libraries, his bedroom and many of his three-dimensional works.

Most people don’t travel to Far West Texas for perfectly sliced bresaola or creamy stracciatella, which is what makes Bordo such a blissful find. Run by the chef-owner Michael Anthony Serva, the restaurant makes its own pasta ($14 a bag dried, if you want to take some home) and gelato ($6 a scoop), and wood-fires bread in the dining room. With lunch-only hours and a focus on sandwiches, the restaurant-slash-deli seems casual enough; the former service station embraces Marfa’s hardscrabble aesthetic of corrugated tin and cafeteria trays. But the food, like a sandwich of prosciutto cotto and Gorgonzola ($14) or a radiatori pesto pasta with fresh ricotta ($15), is extraordinary. Word is getting out: this year the James Beard Foundation ranked Mr. Serva among the top chefs in the country.