Subject:

Frank Bruni

  • Blogs

    May 16, 2012

    5 Things Not to Do If a Food Critic Is Eating at Your Restaurant

    In this week's cafe review of Liberty Kitchen, I had a difficult time pegging the restaurant and what it's trying to be. Oyster bar with killer burgers and cocktails? Upscale dinner destination? Casual lunching spot with confusing prices? I ended up drawing my own conclusions -- which you can read i ... More >>

  • Blogs

    March 28, 2012

    The Changing Cost of Bread Service

    Complimentary bread service in restaurants was once as ubiquitous as free chips and salsa at any Tex-Mex spot. And it's still seen in a majority of restaurants, from fast food (free breadsticks at Fazoli's) to high end (a beautiful basket of gratis bread at Triniti). But as former New York Times fo ... More >>

  • Blogs

    June 3, 2011

    5 Food Trends Houston Should Export

    Photo by Sunday WilliamsWhataburger: What a burger, indeed.​It seems that Eater's post on 10 dead food trends has everyone talking, including the New York Times's Frank Bruni, who disagrees with the vital statistics of many items on the DOA list. Instead, he says, there is one trend above all ... More >>

  • Blogs

    May 18, 2010

    Five Reasons Houston Is Letting The Best Restaurant In Town Die

    Liver and onions over mashed potatoes: The ultimate comfort food.​One of Houston's most critically acclaimed restaurants, Feast, is moving to New Orleans. They aren't abandoning Houston quite yet, but in a recent interview with CultureMap, chef and co-owner Richard Knight hinted that our city ... More >>

  • Blogs

    December 16, 2009

    Top 11 Houston Restaurant Openings of the Decade

    Since I started my job as restaurant critic of the Houston Press in May of 2000, I've had a chance to observe the Houston restaurant scene for just about the entire decade. Our fine dining scene has evolved in the last ten years, and so have our ethnic cuisines. Houston became the birthplace of some ... More >>

  • Blogs

    November 2, 2009

    Farewell Anonysaurus Tex

    ​So long, anonymity -- it's been swell. For nearly ten years now, I have done my job incognito. Now I am joining the ranks of no-longer-anonymous restaurant critics. Last Friday, I gave a lecture to the students and faculty of the Texas A&M Meat Science Center without the usual hat and sunglas ... More >>

  • Dining

    March 29, 2007

    Nino's

    Nino's turns 30, and Houstonians want gelato with their Italian birthday cake

  • News

    March 28, 2002

    Protest Too Much

    There was a Clinton connection to that White House demonstration

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