Armed with only a truck and a dream (well, and a batch of recipes), these food entrepreneurs continue to fan out across Houston.
The duo at this downtown spot are getting people all hot and bothered.
Houston has a fantastic Theater District, but somehow it seems the options for pre-show dining are few and far between. Sometimes, you simply don't have the time for a long, fancy meal. That's where Fusion Taco, the fast-casual concept from David Grossman and Julie Sharaby, comes in. Before a recen ... More >>
It's Doppelganger time! See which Houston local chef tried to steal a kiss from Natalie Portman and who plays for the MLB in his spare time. And don't forget to support Houston Restaurant Week by visiting the chef's restaurants all month long (special bonus: if you sneak into the kitchen without ge ... More >>
Matt Brice, the new owner of Federal American Grill, was making his rounds to all of the tables in the wood-paneled dining room last Thursday night. Tables were filling up quickly, but not all of them had come to eat at Federal American Grill. And Brice knew that. "Those two women over there," Bric ... More >>
A beginner's guide to Argentine cuisine.
The week so far has been full of good news, bad news, blind items and idle speculation. In other words, buckle up for a bumpy ride of a round-up. First is news from B4-U-Eat that Portugallia -- the city's only Portuguese and Angolan restaurant -- closed quietly last week. The restaurant we reviewed ... More >>
Houston's 10 best restaurants for pre-theater dining.
As if Branch Water Tavern wasn't already waving the old-school Americana flag loud and proud, its replacement tenant -- Federal American Grill -- already seems determined to carry on that tradition, possibly with an even larger flag. Maybe with pretty gold fringe on the edges. Chef and owner David ... More >>
The 13 restaurants that nearly made our 30 essential Texas restaurants list.
Last week was quiet; this week has some talking to do -- starting with news that David Grossman will be closing out at Branch Water Tavern and taking the restaurant's name with him when he does. The restaurant itself will remain open under a new name and new ownership, reports Greg Morago at the Hou ... More >>
29-95: The big news of the week is that David Grossman is leaving his space at 510 Shepherd and taking the name "Branch Water Tavern" with him. Grossman plans to stay on for two months while a new management team leases the building, but will then depart at which point the restaurant will take on a ... More >>
Top 10 restaurants on Washington Avenue
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 >>
Houston's Top 10
With the new Texans season in full swing and plenty of great spots around town to catch the game, we decided to scope out the best burgers at our city's pubs and sports bars, because you can't put your body through the stress of an NFL game without a full belly. Sorry, Arian Foster. None of these p ... More >>
Branch Water Tavern 510 Shepherd Drive 713-863-7777 www.branchwatertavern.com This is Part 3 of the three-part Chef Chat series. Read Part 1 and Part 2 here. This week, we chatted with Chef David Grossman of Branch Water Tavern and found out how he got started in the industry, how he defines his c ... More >>
Branch Water Tavern 510 Shepherd Drive 713-863-7777 www.branchwatertavern.com This is Part 2 of a three-part chef chat series. Read Part 1 here and Part 3 in this same space on Friday. Yesterday, we chatted with Chef David Grossman about the beginnings of his rise to chef-dom. Today, he explains t ... More >>
Branch Water Tavern 510 Shepherd 713-863-7777 www.branchwatertavern.com 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 >>
Octopus. Regardless of how it's prepared, I generally love eating the squirmy, tentacled creatures. A great, low-fat seafood option, octopus has this wonderfully distinctive texture. It's also light and fun to eat -- the perfect summertime dish. Our city's chefs must feel the same way I do, because ... More >>
For the next 20 weeks, we'll be rounding up the runners-up to our 2011 Best of Houston® winners. In many categories, picking each year's winner is no easy task. We'll be spotlighting 20 of those categories, in which the winner had hefty competition from other Houston bars and restaurants. Houston ... More >>
Photo by Gary R. WiseTres leches done the right way at Samba Grille.Toward the end of Lent, one faithful observer emailed me with a plaintive request: I am a native Houston who has been displaced to Texas A&M in College Station (read: total dearth of anything approaching the kind of food I'v ... More >>
What's in a gourmet burger? At Branch Water Tavern, it starts with the size of the patty. "Everyone does an eight-ounce burger," explained Branch Water Tavern's Executive Chef David Grossman, "so I thought, let's make it nine ounces." Ground in-house, topped with cheese, bacon, red onions, ... More >>
Spec's. When you order a Reuben sandwich, you're telling the rest of the world (or at least anyone within 20 feet of you for the rest of the day) that they, too, will be having a Reuben. It's a strong move. I once ordered a Reuben at the legendary Brent's Deli in Northridge, California, but c ... More >>
Pepper Grove oyster on the half shell at Branch Water Tavern.At this past weekend's inaugural Foodways Texas symposium, one of the most eagerly anticipated seminars wasn't held in a conference room, and it didn't come with a PowerPoint presentation. Attendees instead slurped down all manner o ... More >>
Chef Manabu Horiuchi of Kata Robata, one of this year's Rising Stars.I vacillate back and forth between craving attention for our city's culinary efforts and then finding myself annoyed with the attention we do get. Call it the heartburn that comes with having your cake and eating it, too. T ... More >>
Who runs Texas? Houston restaurants!Texas Monthly's food editor Patricia Sharpe recognized three Houston restaurants in the latest edition of the magazine, in which she named Haven, Branch Water Tavern and Stella Sola as restaurants to watch out for in 2011. Austin gained recognition for Uch ... More >>
A man in Lyon, France, eats a snail raw out of its shell. Even raw, the natural presentation of the snails is beautiful. The tiny snails don't look like much, their spiraling shells in varying shades of chocolate and taupe hiding a sluggish little creature inside. But these snails -- called tingles ... More >>
Happy Christmas Eve, everyone! Just a reminder that if you haven't made dinner plans for tonight, there are still plenty of Houston restaurants open. B4-U-Eat has a terrific list, complete with menus, but just heading over to Chinatown is also a good bet (and generally a lot cheaper, too). W ... More >>
May your Thanksgiving feature freakishly large pumpkins and terrifyingly huge turkeys to eat with your enormous silverware.Not everyone in the city celebrates Thanksgiving, and that should come as no surprise given our increasingly diverse tapestry of residents (something for which Eating Our ... More >>
Photos by Jeff BalkeSamples were drained during last year's Wine Conference sessions.Last September marked the inaugural year for The Wine Conference, an annual event pairing more than just food and wine. The Wine Conference seeks to pair people with knowledge, whether those people are wine e ... More >>
Please try not to end up like this jack-o-lantern this weekend.Halloween activities abound this weekend and we have the best parties all picked out for you in our annual Halloween guide. But if parties aren't your bag of treats, don't fret: There's still plenty else coming up to keep you busy ... More >>
Chef David Grossman judges one of the competitor's dishes.Last night's Chefs Under Fire event proved that some of the city's most talented chefs aren't cooking in the hottest restaurants in town...or even in a restaurant at all. Five area chefs competed in the Houston regionals of the annual ... More >>
Photo courtesy of My TableThe steel awards themselves (no more glass!) weren't the only new things this year."You can't help but feel great when you're honored and respected by your peers and Houston diners," said Sean Beck today, after bringing home a stunning two awards at the annual My Tab ... More >>
Taking place on Monday will be the long-awaited Chefs Under Fire competition, in which five area chefs compete for a spot in the state-wide Chefs Under Fire Finals to be held in Austin on October 25. So far, the chefs from Dallas-Ft. Worth and the Austin-San Antonio region have already been c ... More >>
RA Sushi is about to get even clubbier than usual...Houston Restaurant Week is in full swing right now. With so many restaurants to choose from, people have been overwhelmed with choices -- not a bad position to be in, really. I love CultureMap's efficient little "cheat sheet" for trying to f ... More >>
Houston Restaurant Week is here once again, the annual benefit to assist the Houston Food Bank. And this year, "week" is a misnomer: Houston Restaurant Week runs from August 1 through August 21, giving you nearly an entire month to dine out at some of Houston's best restaurants, all while hel ... More >>
When you're done voting in this year's Houston Press Music Awards, head over to the new and improved 2010 Houston Culinary Awards from My Table Magazine. You'll find a whole host of new categories in which to cast your vote in a section called Houston Foodie Star awards. The usual suspects li ... More >>
Get ready for a boozy good time on Saturday.Get your palates primed for the Texas Vodka Throwdown this Saturday night at Caroline Collective (4820 Caroline). The event, which runs from 6 to 9 p.m., is absolutely free (as long as you're over 21), but that's not the best part: The best part is ... More >>
You could also stay inside and make Martha Stewart-inspired berry cakes, but that isn't nearly as fun.With a three-day weekend ahead, you can make the most of it (rain or shine) by heading to one of the patriotic parties hosted by some of the city's best restaurants. Branch Water Tavern is h ... More >>
Photo by Ralph SmithDavid Grossman, executive chef at Branch Water Tavern, looks far younger than his 31 years, even when manning the large stoves on the line and expediting food with steely determination. And when he starts talking excitedly about his favorite project at the restaurant -- th ... More >>
Midgets dressed as KISS. (This will be important in a second.)With big food events like Menu of Menus, iFest, the Grand Food & Wine Affair and the Big Bite Night behind us now, what else is there to look forward to in the coming weeks? A lot, that's what. Cinco de Mayo is right around the co ... More >>
Photos by GroovehouseAdam Bryan finishes up his No Bogey Fizz cocktails.Last night's Bourbon Throwdown at Branchwater Tavern was the fifth throwdown -- a casual, Iron Chef-style competition between local chefs -- that the Houston Chowhounds have thrown since June 2009. But far from being a re ... More >>
Photo by Katharine ShilcuttThrowdown judge Gracie Cavnar prepares to sample an entry.The big guns were brought out last night for the fourth -- and largest to date -- throwdown organized by Jenny Wang and the Houston Chowhounds: the Mushroom Throwdown at Vic & Anthony's. From the judging pane ... More >>
Is the theme of the awesome Branch Water Tavern "fatty foods for lean times"?
Chris Shepherd does his own charcuterie at Catalan. I love his salami. David Grossman does his own charcuterie at Branch Water Tavern too. Don't miss his chicken liver mousse. Marco Wiles calls it salumi at his salumeria, Poscol. I have sampled products from each and been quite impressed. Bu ... More >>
Branch Water Tavern at 510 Shepherd will be a new American tavern with outstanding whiskeys, microbrewery beers and one of the hottest chefs in the city behind the stove. CIA grad David Grossman used to cook at Gravitas and Reef. Before that, he worked with the legendary Alfred Portale at Got ... More >>