This is the first part of a Chef Chat series. Parts 2 and 3 will run in this same space on Thursday and Friday.
Up Restaurant in Highland Village boasts one of the most beautiful dining rooms in the city. Above the bar, a gigantic, glittering Swarovski chandelier immediately wows before you step d ... More >>
After last week's Top 10 Restaurants in Rice Village kerfuffle, we've made extra-double sure that this week's list is wholly and completely intact. Now, that doesn't mean your favorite restaurant necessarily made the cut -- that's a whole other conversation for the comments section.
What did make t ... More >>
My wife, daughter, and I are on the last leg of a road trip that has taken us through ten of Italy's 20 regions, from the far northeast to Mt. Vesuvius on the western coast of the south, to the tip of the heel of the boot in Lecce (Apulia [Puglia]). Today we're in central Italy, along the Adriatic s ... More >>
For an Italian wine lover like me, the wine list at Nundini Chef's Table Italian Kitchen & Wine Bar, the subject of this week's cafe review (I filled in for Katharine Shilcutt), is a dream come true.
It covers nearly every wine-growing region in Italy, and its prices are not just reasonable... they ... More >>
As the rest of the world is still preparing for the 2012 harvest, Texas farmers began picking their fruit as early as two weeks ago (and some even earlier). Even in the warmest wine growing regions in the world (like Apulia, Italy, the heel of the boot), harvest won't begin for another ten days or s ... More >>
One of the things I love the most about summers in Texas is pool parties. When the heat is on, we tend to congregate with our friends around the pool, the grill, and our favorite wines. There's no better time -- in my experience -- to break out all those under-$25, easy-drinking, low-alcohol wines t ... More >>
When it comes to pairing wine with food, we live by two maxims at our house.
1. If it grows with it, it goes with it. (Motto attributed to the great New York restaurateur Danny Meyer.)
Look to traditional pairings as rules-of-thumb.
For example, the inhabitants of the western coast of France famo ... More >>
Photos by Jeremy Parzen.Whether we're making Tuscan ribollita, Mexican tortilla soup, or French soupe à l'oignon, wine is always a key ingredient at our house (where there's always a spare cup of wine in the kitchen). And while the sugar is the main component of the wine that adds flavor to ... More >>
If you've been following along recently here at "Wine Time" on the Eating Our Words blog, you know that my credo and top criteria for picking wines are balanced alcohol and bright acidity.
These words-to-live-and-drink-by go hand-in-hand with a motto often repeated at our house: no wine with ... More >>
Photo by Matthew DresdenSicilian smoked swordfish and eggplant involtini. Note the Sichuan peppercorn "sea foam" on top.After our energetic and wide-ranging discussion (covered in Chef Chat, Parts One and Two), Chef De Pirro brought out a few of Ristorante Cavour's representative dishes, each ... More >>
Remember the "pink" and "blush" wines from the 1970s, like the one pictured right?
They were mass-produced and mass-marketed blends of white and red grapes with high alcohol content (and often with added sugar) intended for the swinging cocktail set of the era. And while we all had a grand t ... More >>