Daniel Boulud

  • Blogs

    September 24, 2014

    Chef Chat, Part 1: Jason Gould of Cyclone Anaya's

    One of the joys of interviewing chefs is finding that very few are boring. They are often dynamic, adventurous people with amazing stories. Chef Jason Gould of Cyclone Anaya's is no exception. This native Australian worked early in his career for one of the original "celebrity chefs" at a restaura ... More >>

  • Blogs

    January 9, 2013

    Restaurants Within Restaurants: Cove Is On the Cutting Edge

    Whether it's a manifestation of chefs' ADD or a new dining trend to look for in the coming years, the restaurant-within-a-restaurant concept has hit Houston, which is now home to two such venues: Cove and The Pass. The Pass, which is technically side-by-side with Provisions, leans more toward the " ... More >>

  • Blogs

    October 3, 2012

    This Week In Food Blogs

    29-95: This week, take a trip out to Marfa with J.C. Reid, who heads to far west Texas in search of a Tex-Mex item rarely found this far east. What is it? The "elusive flat enchilada," which sees tortillas and cheese stacked lasagna style and then baked before being topped with a fried egg. Looking ... More >>

  • Blogs

    October 2, 2012

    Culinary School Matriarch Marie Lenôtre Awarded Chevalier Award by Daniel Boulud

    It's not every day that legendary chefs come to Houston. In fact, the last time Thomas Keller visited Houston, it was 1986. For one whirlwind weekend, however, Keller, Daniel Boulud, Jerome Bocuse, and the Bocuse d'Or USA team of chefs graced Houston with their presence. First on their agenda was ... More >>

  • Blogs

    September 12, 2012

    Chef Chat, Part 1: David Grossman of Branch Water Tavern on Faking It Till You Make It, His Time at CIA in New York, and an Externship in San Francisco

    Branch Water Tavern 510 Shepherd 713-863-7777 This is Part 1 of a three-part chef chat series. Parts 2 and 3 will run in this same space on Thursday and Friday. Driving north on Shepherd Drive towards Washington Boulevard, it's hard to miss the sleek wooden lines of the b ... More >>

  • Blogs

    September 4, 2012

    Before You Mow Your Lawn, Be Sure and Forage Your Dinner

    There are fads, there are trends, and then there are those ideas that are so clearly right and time-honored that we must take notice. Alice Waters started it on the West Coast, and Monica Pope started it on the Gulf Coast - locavorism, sustainability and seasonality. These are ideas that served our ... More >>

  • Blogs

    September 22, 2011

    Chef Chat, Part 2: Grant Gordon of Tony's

    Mai PhamExecutive Chef Grant Gordon of Tony's​Yesterday, we chatted with Grant Gordon about his road to becoming a Executive Chef at Tony's. See our chat here. Today, we talk about his role at Tony's and some of of his favorite things about Houston. EOW: So what do you do here at Tony's? G ... More >>

  • Blogs

    August 17, 2011

    Chef Chat, Part 1: Jeramie Robison of Restaurant Cinq at La Colombe d'Or

    Jeramie Robison, Executive Chef of Restaurant Cinq at La Colombe d'Or, Photo Courtesy of Restaurant Cinq​Last year, Chef Jeramie Robison had his bags packed. He was leaving the Houston area, and along with it, a bumpy road during his stint at Tesar's in the Woodlands, when he received a call f ... More >>

  • Blogs

    June 24, 2011

    Chef Chat, Part 3: Frédéric Perrier of Aura Restaurant

    Photos by Matthew DresdenSandwich de St. Jacques​Following our conversation, covered in parts one and two of this Chef Chat, Chef Perrier brought out a glass of Pinot Noir and a few of the dishes on his menu.

  • Dining

    October 22, 2009

    Burgers and Hash

    Lola, a modern diner in the Heights is dishing up some top-notch Texas short-order cooking.

  • Dining

    August 25, 2005

    Texas Burger Binge

    Our food critic reports on the state of the Texas burger -- and recommends 18 you need to try immediately

  • Dining

    February 24, 2005

    It's Le Bombe

    A new restaurant has Republican bigwigs dancing on the grave of the French boycott