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 >>
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 >>
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.
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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 >>
Photos by Katharine ShilcuttCorndog shrimp with tabasco mash remouladeIt 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 >>