Eating Oysters with the Walrus
“Why, sometimes I’ve believed as many as six impossible things before breakfast.” —The White Queen in Lewis Carroll’s Through the…
11 years ago
Restaurant News
First Look at Grace’s on Kirby
You might feel a little disloyal walking into Johnny Carrabba's new Grace’s with the ever-satisfying and recently renovated Carrabba’s sitting…
11 years ago
Houston’s Hautest Hotspots
I have a weird two-career professional life. The IT consulting sends my kids to college, while food writing and photography…
11 years ago
5 Nosy Questions with Jonathan Levine
When “The Rub” is part of a restaurant’s name, you might think there is a secret family spice rub recipe…
11 years ago
Eggs on the Run
“Tis hatched and shall be so.” —William Shakespeare, The Taming of the Shrew The egg is a curious object. As…
11 years ago
First Look at Cook & Collins
The old space that used to house Xuco Xicana and the Midtown El Patio is almost unrecognizable today, but in…
11 years ago
A Conversation with Anne Willan: Part 2
Last Friday, you read Part 1 of Dragana Arežina Harris's conversation with Anne Willan, a James Beard Foundation Award winner, well-known…
11 years ago
A Conversation with Anne Willan: Part 1
Winner of two James Beard Foundation Awards, author and co-author of more than 30 cookbooks and books on culinary history,…
11 years ago
Loco for Cocoa?
Fluff Bake Bar's Signature Hot Cocoa (& crazy marshmallows) The groundhog has spoken, and according to the folklore we are…
11 years ago
Old Luigi’s in a New Location
A favorite son has returned to Houston. Luigi Ferre, who was at the stove at Damian’s for well over a…
11 years ago