Al Marcus

  • Dining

    March 28, 2013

    Eatsie Boys Go Brick-and-Mortar

    Eatsie Boys still runs catering out of its food truck, but with a restaurant homebase now it can do so much more.

  • Blogs

    December 14, 2012

    First Look at the Eatsie Boys Cafe and Its Matzah Ball Pho

    Why hadn't it ever occurred to me to drop matzah balls in pho before? I mused to myself as I sat mesmerized by the giant, stainless steel mug of matzah ball pho sitting in front of me at the new Eatsie Boys Cafe yesterday morning. The pairing is almost a natural, when you think about it: the fatty-s ... More >>

  • Dining

    February 9, 2012

    We Love Food

    Our 100 favorite dishes in Houston.

  • Blogs

    November 11, 2011

    Upcoming Events: A Week Full of Beer

    Read on for our picks of the best beer dinners next week.​In case you hadn't heard, it's Houston Beer Week, y'all. The week-long celebration of craft beer and local breweries kicks off tonight with a kick-off happy hour at Ziggy's Downtown, from 5 to 7 p.m. The restaurant will be offering $2 ... More >>

  • Dining

    February 17, 2011

    Come and Bake It

    Local movement fights for cottage food bill.

  • Blogs

    February 16, 2011

    Come and Bake It: Cooks Talk About Banning the Sale of Homemade Food

    This week's cover story, by our old pal Robb Walsh, is "Come and Bake It," a look at how national scares over food safety have led to an increasing crackdown on home cooks selling their wares at bake sales or other events. Bake sales and homemade tamales are only two of a long list of beloved Texas ... More >>

  • Blogs

    August 26, 2010

    Food Fight: Battle Pimento Cheese

    Central Market.​In Memphis, where I grew up, you're supposed to like pimento cheese. Let me rephrase that--you're supposed to be born with an insatiable craving for and allegiance to pimento cheese in all of its smooth-yet-chunky, mild-yet-tangy glory. But I hated pimento cheese for most of m ... More >>

  • Blogs

    May 20, 2010

    Local Vendor Spotlight

    Houston Dairymaids.​For every Houston restaurant still using Sysco biscuits, there's a local vendor who's gnashing his teeth, ready to jump in if given the chance. Yes, the "little guy" local trade has grown steadily and profitably over the past few years as more and more chefs and patrons wan ... More >>

  • Blogs

    March 1, 2010

    Grateful for Bacon

    ​Grateful Bread's maple-cured slab bacon is a thing of wonder. It's a lot like the meaty Hungarian and Polish slab bacon I buy at Phoenicia and the Russian General Store, only fresher and without the preseveratives. I like to slice it extra thick, cook it slowly and leave it a little chewy. Th ... More >>

  • Blogs

    December 4, 2009

    Al Marcus Makes Andouille

    The Daily Cleveland Herald, in 1869, quoted lawyer-poet John Godfrey Saxe as saying: "Laws, like sausages, cease to inspire respect in proportion, as we know how they are made." In other words, both are nasty processes best left to others. Cue Al Marcus. Marcus, under the company name The Grate ... More >>

  • Blogs

    August 18, 2009

    Nutella® vs. Gianduia vs. Kroger Hazelnut Spread

    Photo by J.C. Reid​Nutella, for those who've never tasted it, is the "original creamy, chocolaty hazelnut spread." Popular in Europe (it's made in Italy), Nutella is mainly eaten at breakfast or for dessert by smearing it on bread or a croissant, or folding into a crepe. "Nutella" is a brand n ... More >>