Chef Philippe Schmit spent some time in Paris recently to receive his Mâitres du Cuisiner de France (Master Chef of …
Springtime in Houston equals brunch. I love to get friends together for a Sunday toast, and a leisurely brunch is …
I had the pleasure of interviewing chef Frederick Perrier, owner/chef of Aura, about a month ago for the current issue …
Soon after noticing the recognizable visage of Frank Sinatra on the electronic marquee at the Hobby Center advertising an upcoming …
It’s a cold, rainy morning at the Saturday morning Eastside farmers’ market. In spite of the lighter-than-usual crowd, Rosemarie Abbouchi …
Drew’s Pastry Place, operated by pastry chef Andrew “Drew” Rogers, was recommended to me by Michael O’Connor. Michael is the …
My boss has been recommending Mezzanotte ever since I started working for him in the far-flung reaches of Cypress. In …
I don’t often get down to Sugar Land, as that isn’t my stomping ground. I live out on the West …
Ah, Valentine’s Day. We’re sharing the love for dining options galore, including some creative choices and fun events. Here’s to …
Here are a few highlights and photos from the 2012 Just Desserts competition hosted at Hotel Icon by the Girl …
Even after doing some research I’m still not clear on how this was decreed, but January is National Soup Month. …
I was born and raised in the sweetest of all cities, Sugar Land, and after my graduation from the University …
I recently heard about Fabio’s Original Fresh Pasta and simply had to go visit. Good fresh pasta is not only …
We present a few more ideas for foodie gifts with a local accent. Part 1 of our gift round-up appeared …
I am a Houstonian. The SideDish readership, I would assume, sees nothing odd about that. I’m a Houstonian living in …
Picture yourself sitting at a small bistro in Paris, the accordion strains of a classic French tune or perhaps some …
We think the best gifts are those enjoyed amongst friends — be it a bottle of bubbly or a fine, …
Three major clues that a restaurant is cutting edge: tasting menus that change according to a chef’s whim; being “secret” …
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