Fried eggs and truffle oil as toppings may be old hat to foodies these days. We're easily distracted creatures who paw like needle-clawed kittens at every new bauble that comes along.
But back in the rollicking days of the mid-2000s, the novelty had not yet worn thin and restaurants like Max's Wine ... More >>
This Sunday, January 13th, the Original OKRA Charity Saloon will host the Speed Rack Send Off Party for five Houston competitors from 6 to 10 p.m. (and possibly later). The party serves multiple purposes:
All donations, proceeds and tips from drink sales will go to breast cancer research (because ... More >>
The name seems almost inescapable this year: Hay Merchant. The eight-month-old bar, seated on the curve of Westheimer just West of Montrose, has been described as everything from a new trend in bars to Houston's Mecca for beer to snobbish and inaccessible. It's strange that a place specializing in ... More >>
This year leading up to our annual Best of Houston® issue, we're counting down our 100 favorite dishes in Houston. This list comprises our favorite dishes from the last year, dishes that are essential to Houston's cultural landscape and/or dishes that any visitor (or resident) should try at least o ... More >>
According to my research -- which I guess began 25 years ago on the streets of the Mexican border town of Matamoros, Tamaulipas, when I was playing with "Santos" toys that my mom bought me -- Lucha Libre is awesome. What is essentially a telenovela with more punching, flying, muscles and masks rolls ... More >>
Now that our Burger Bracket judges have all finished signing their new endorsement deals with Lipitor, the Final 4 have been chosen.
Each of the Final 4 burgers represents a favorite Houston style of burger: Fast Food, Extreme, Veggie and Fancy-Pants burgers. And all will compete against each other ... More >>
Mikkel Borg Bjergsø and Jakob MielckeMikkel Borg Bjergsø moved around the crowd last night at the Night After Monsters beer tasting like a virtual unknown. Clad in a red plaid shirt and a scruffy beard, Mikkel looked more like any other Montrose resident who'd walked over to Whole Foods for ... More >>
Photo by Mai PhamExecutive Chef David Cordua, in the kitchen at Americas River OaksYesterday, we talked to Executive Chef David Cordua, of The Cordua Group, about growing up in the kitchen and culinary school at Le Cordon Bleu. You can read about it here. Today we'll talk to him about what he ... More >>