Lillet Blanc

  • Dining

    August 30, 2012

    The Best Beer Labels

    The most iconic and creative on Texas shelves.

  • Blogs

    August 23, 2012

    Chef Amanda McGraw Wows with New Specials at Brasserie 19

    A perfectly poached 63-degree egg -- one of only two things that Chef Amanda McGraw cooks in her sous vide machine at Brasserie 19, the other being a giant pork chop -- is spilling its saffron-colored yolk across the crispy top of a parmesan custard inside a shallow, white ramekin. Off to one side, ... More >>

  • Dining

    October 20, 2011

    Fit for a Queen

    Part Indian, part English and part Gulf Coast, this isn't your typical Houston pub fare.

  • Blogs

    October 11, 2011

    Spooky Booze: 5 Creepy Cocktails To Get You In The Halloween Spirit

    Ahh, October: the time of year when we head to Frankel's/ Party Boy/ Stripper Depot to find our Halloween costumes, fat orange gourds sit outside at Kroger baking in the Houston sun, and every awful (by awful, I mean awesome) '80s horror movie is on AMC. I love everything about Halloween -- falling ... More >>

  • Dining

    August 18, 2011

    Breakfast on the Beltway

    Flora & Muse offers charming, European-style bistro fare.

  • Blogs

    February 16, 2011

    The Vesper at the Queen Vic Pub

    ​Having arrived early for a birthday dinner at the Queen Vic Pub, I grabbed the last remaining stool at the bar and proceeded to scan the drink menu. My general policy when dining in a large group is to order my drink early, before the waitstaff gets bogged down attending to everyone else. ... More >>

  • Blogs

    May 27, 2010

    The Corpse Reviver #2

    ​The Savoy Cocktail Book is one of a handful of antiquated tomes that continue to push the classic cocktail movement forward. Seventy years it was first published, Harry Craddock's bible of drinks, which he and his staff crafted at the American Bar in London's Savoy Hotel, is a staple on any s ... More >>

  • Blogs

    December 30, 2009

    First Look at Haven

    Photos by Katharine ShilcuttCorndog shrimp with tabasco mash remoulade​It can't be easy for Randy Evans right now. Once the executive chef at Brennan's -- one of Houston's most perenially popular restaurants -- and now the man behind what is easily the most anticipated restaurant opening of th ... More >>