The folks at Goro & Gun might want to slow down their ever-changing menu and instead focus on their core dish.
The "Tin Can."I woke up Sunday morning with a hankering for the comfort of some food truck sustenance -- it had been a long Saturday night. I drove by the one spot I can always count on for just such an occasion, next door to Agora, the former semi-permanent home of Eatsie Boys. Instead of ... More >>
When I compared a Totten Inlet Virginica (left), a Galveston Bay select (middle) and an Apalachicola oyster (right), I had to agree that the Totten Inlet oyster from Washington was the sweetest and saltiest of the three. Jon Rowley, the Washington State seafood marketing guru who masterminded ... More >>
A new Kata Robata on Kirby offers stellar fish and lots of attitude.
Photo by Robb WalshHudson & Hubbell had some "Wild Alaskan Copper River Salmon" on display in the fish case yesterday. It was selling for $30 a pound. "There is no such thing as Copper River salmon," Jon Rowley wrote back when I asked him how the season was going in Alaska. Instead, there is Copper ... More >>
The proper presentation for mat kimchee should mirror as closely as possible the appearance of an exploded chicken.Welcome back once again to the weekly round-up at Eating Our Words, where we've found a way to put gravy on pretty much everything (you just have to tell people it's "some kinda sauce") ... More >>
This Valentine's weekend may be your best chance to eat oysters for years to come
That's a big one all right. A friend of mine brought me back some huge oysters from Camanada Pass off of Grand Isle, Louisiana, last weekend. These five-and-a-half-inch monsters made quite a mouthful, but they were some of the sweetest oysters I ever put in my mouth. Of course, the winter oyster sea ... More >>
Lunch with Pat Brown