"I flew in a special cut of meat from Japan for you tonight," said chef Donald Chang of Nara, grinning mischievously. "It cost more than $1,000 just for this piece of beef." He paused and let that sink in before adding quickly, "I hope it's good!" He needn't have worried. Those of us gathered aro ... More >>
Treat yourself to a decadent holiday feast.
It's not too late to order those Valentine's Day sweets for your sweetie -- and if you order from Fluff Bake Bar, you can make the gift even sweeter: A whopping 40 percent of the proceeds from the bake sale will go to benefit Lucky Dog Rescue. Pastry chef Rebecca Masson has put together a menu of Fl ... 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. Most peo ... More >>
Photos by Katharine Shilcutt"A sushi chef may train for 10 years. There is only one thing he needs to know: fish. But a kaiseki chef trains for at least 20 years," Kubo's newly installed executive chef, Kiyoka Ito, explained in brusque Japanese, as owner Yoichi Ueno (Yogi-san to his friends) ... More >>
I did a double-take when a buddy of mine told me that his favorite all-you-can-eat sushi bar, Todai Houston, has added a full-service Brazilian churrascaria (South American BBQ) to its ginormous, Japanese-inspired seafood and sushi buffet. Say what?
At Uptown Sushi, the fish looks great whether you eat it or not