Photo by avlxyzWe're here to help support those daily pad thai cravings.That's right; it's gluten-free time again here at Eating Our Words. But unlike our previous few posts which have been GF product assessments, we're instead going to spotlight some of our favorite (and occasionally overloo ... More >>
Despite what you may think, this is not a website warning you about butter. You know about the fat, calories, and clotted arteries. No, this is the website for La Vista Restaurant. And it's very accurate. Our dining companions had been raving about the dinner they had at the La Vista at 126 ... More >>
In 2007, Vasco Luti, owner of Simposio Ristorante, opened the restaurant's new location in an unlikely shopping center at the corner of Westheimer and Dunvale. Historically, this native Tuscan focused on Northern Italian cuisine, but last night, Simposio debuted some new wines and Southern It ... More >>
Lynette Hawkins's new wine bar Giacomo's Cibo e Vino captures the Italian spirit of drinking, eating and hanging around.
Photo by Robb WalshMy friend Paul Howell makes risotto all the time. Pumpkin risotto and mushroom risotto are two of his favorites. I have always found the labor-intensive stirring and adding of liquid required for perfect risotto a little tedious. But Paul introduced me to the pressure coo ... More >>
We all scream for Houston's best ice cream
Photo by Robb WalshWhile researching this week's ice cream feature, I went looking for Trentino Gelato's dulce de leche -- it's an Argentine-style caramel flavor gelato with big hunks of melted chocolate all through it. I called two of Trentino's biggest distributors, Cricket Creamery and Cof ... More >>
This week, Robb Walsh explores the vast world of Houston's ice cream parlors in the feature story, "The Scoop." In the course of writing his article, he ate more ice cream than Napoleon Bonaparte did at the Ziggy Pig in Bill & Ted's Excellent Adventure (but didn't get a pin afterwards). He imparts t ... More >>
Customers love to get coddled at this new neighborhood grill in Spring Branch.
Marco Wiles expands his Westheimer restaurant empire with another great Italian joint.
Photo by Luiz CastroPoscol, Marco Wiles's fabulous new Italian joint on Westheimer, is the subject of this week's Cafe review. While I raved about the food I ate there, I also whined about the cured meats. Wiles calls the place an enoteca (wine bar) and salumeria (cured meat shop). But if you have e ... More >>
Get a real Italian experience -- in both food and service
An old favorite has opened at a new location, but is its upscale Northern Italian fare still worth the price?
Chef Igor Rosi proves Italians know beer as well as wine
At Antonio's Flying Pizza, we ponder what cheese pizzas and cheese enchiladas have in common
Pork Chop Extraordinaire
Nino's turns 30, and Houstonians want gelato with their Italian birthday cake
There's a dark cave in Rice Village where you can linger over ice cream and espresso
A new excuse to go to the Galleria and play dress-up
Marco Wiles is knocking them dead with his new casual pizzeria in Montrose
Carmelo's Italian Restaurant
Two Mandola-family restaurants provide a lesson in what we're paying for when we eat out
Our food critic gets tossed out of another restaurant
Which Houston restaurants are swapping pork for veal?
The latest addition to the "Restaurant District" on lower Westheimer is a gem
Vizio can't seem to keep ingredients in stock -- even on slow nights
The District 7 Grill must have muffulettas
Nundini Food Store
Nundini Food Store's panini are good, but their gelati are great
Spaghetti marinara is pretty hard to mess up, but they've found a way at Palazzo's Italian Café
Josephine's Italian Ristorante
Italian-South Americans can take pride in chef Ricardo Giannotti
At La Barmigiana, the decor may be tacky, but the pizza is divine
Dolce & Freddo
The Osteria d'Aldo Martini
Seven months and $3 million later, the eatery at the Four Seasons emerges even better than before
At Fabio's, the atmosphere and the Alfredo sauce are old clichés. But so is "Mom's apple pie," and it's still good.
Viva la differènza!