By Aaron Reiss
By Angelica Leicht
By Dianna Wray
By Aaron Reiss
By Camilo Smith
By Craig Malisow
By Jeff Balke
By Angelica Leicht
As for Rush -- who needs broadcast radio anymore? I'm sitting here listening to Rush over the Internet.
Straight poop:When KPRC's afternoon guy Chris Baker asks why dogs arch their backs when they go poopy on the sidewalk, I feel quite certain his audience will be riveted, his management proud, and his advertisers thrilled. It's the same mind-numbing crud we see or hear so often these days -- but hey, "no old, cranky people" here! On the other hand, Dan Patrick has proved that by offering people reliable information and commentary not readily available elsewhere, you can build a successful radio station.
My money is on KSEV and the information guys.
Status over food: Robb Walsh's review of Tony's in this week's Press was one of the best he's written ["Still Your Father's Tony's," April 12]. However, the problems he encountered with the service are not unlike those in most restaurants in the city; that is, uninformed, misinformed and unsophisticated waitstaff.
I've waited tables in this town for 15 years, and I marvel when I go to dinner at how much of a challenge it is to get even bare minimums of service (basic knowledge of ingredients, a clean knife with an entrée, etc.). It's just surprising, I guess, that Tony's has to deal with those issues as well.
The more fundamental issue -- that today's diner wants to learn as much as eat -- reminds me that Robb may not be paying attention to who's sitting around him. I've worked at several of the "finer" restaurants, and I can tell you firsthand that here it is all about making people feel important. I can tell you about the art of properly prepared risotto, but not if you tell me you want "the mushrooms on the side."
The people Robb thinks of aren't in Houston. They're in Austin, Chicago, New York and San Francisco. The folk here are all about seeing and being seen. Food is merely a diversion between events in the "conversation Olympics." Houston's a great restaurant city, but not a great foodie city. It's sad, because there are talented chefs and staff that care, but whose knowledge and insight are wasted on the masses.
Mad cow:I used to love reading the dining section of the Press but now am consistently disappointed. Robb needs to get over himself -- Houston is about food. There are so many talented chefs with creative cooking ideas, yet they take a backseat to his desire for greasy comfort food.
We all like that occasionally, and I personally have my favorites but don't need a reviewer to tell me where to find them. And what's the story behind the "what you can get" from the Skewer column? I'm just a little disgusted with mad cow and parasite takeover. Maybe put it in a different section, but let's talk about the great food Houston has to offer. I'm practically starving for a decent review!
Thanks. I feel a little better, and I can't wait for the next issue.
Name withheld by request
Covered dish: I just read your review ["The Inkblot Test," by Robb Walsh, April 5]. Your style is great, the food is covered superbly, and all the rest is a welcome bonus. Sometimes your column is the only part of the Press I read if I am in a hurry. It is always the first thing I read. Don't change!