Will 2014 be the year it's abolished?
Next time you hear a waiter or waitress complain about their tips, remember that the United States and Canada have the biggest tippers in the world (but maybe don't tell them that fact, 'cause it probably won't help). In many other countries, service is included in the bill, and tipping is reserved ... More >>
Whenever my parents come to visit, I give them a verbal tour of notable restaurants and my favorite spots as we drive around town. "There's House of Pies," I'll say, "still under construction from that damn fire. Nara just opened in that big complex. I'll take you there sometime. And there's Fat B ... More >>
Scores of great female chefs are ignored.
Time magazine recently published a feature on the 13 most influential people in the food world. The list actually included 15 people and a company, but it wasn't the fact that Time editors seemingly can't count that had readers, chefs, restaurateurs and just about everybody else in the food industry ... More >>
The folks at Goro & Gun might want to slow down their ever-changing menu and instead focus on their core dish.
Here's another reason why you should love Houston so much. Another Houstonian has made it onto the fourth season of MasterChef and it looks as if he could go all the way. James Nelson, from Victoria, has advanced to the top 15 after wowing the judges with his audition recipe of pork belly with a len ... More >>
We recently had a handful of friends over to help christen our new home. And we decided since they were kind enough to come visit, the least we could do would be to use them as guinea pigs for a host of oddball beers sitting in our beer cellar -- from gluten-free strawberry beer to sours. While I'm ... More >>
I just got my hands on Lucky Peach, David Chang of Momofuku's New York Times-bestselling food journal, which features essays, photography, full-color recipes, art, travelogues and rants in a meticulously designed format. There are currently five issues with the first issue out of print (it sold over ... More >>
Top five condiments to make at home.
A busier week than last gives us some bad news, some intriguing news, some good news and a couple of interesting blind items. Let's get that bad news out of the way first. Samba Grille closed last Saturday evening after service. The downtown restaurant -- which won our 2011 Best of Houston® award ... More >>
The joke wasn't even that funny. New York celebrity chef David Chang, hearing that Jeremy Lin would likely come to Houston to play for the Rockets, at least for three years, tweeted yesterday, "@momofuku is looking to sign a three year lease in Houston, Texas." As Eater National reported today, ... More >>
Yesterday, we chatted with Amanda McGraw of Brasserie 19 and Ibiza about her times staging in Chicago, and what it was like opening a restaurant like Brasserie 19. Today, we continue our conversation. EOW: What is your official title? AM: I am the Chef de Cuisine for Brasserie 19 and Ibiza. E ... More >>
Photo by John SuhBibigo's ssamjang: ready-to-eatLast week, we brought you gochujang, a red pepper paste used in Korean cuisine. This week, we give you ssamjang, a Korean seasoned dipping paste that uses gochujang as an ingredient. What is it? Ssamjang is a thick and spicy dipping paste tha ... More >>
The fermented tofu at this Taiwanese spot is not for the faint of heart.
Photo by duluoz_catsRegretting having spent almost his entire life in Manhattan with nary a trip to the four outer boroughs, Anthony Bourdain took on the robust culinary scenes of the Bronx, Brooklyn, Queens and Staten Island in this week's episode of No Reservations. It seemed like a familia ... More >>