Houston restaurants are ready to get shucking.
"He first selected the smallest one ... and then bowed his head as though he were saying grace. Opening his mouth very wide, he struggled for a moment, after which all was over. I shall never forget the comic look of despair he cast upon the other five over-occupied shells. I asked him how he felt. ... More >>
Thursday night's forecast is cloudy with a chance of a tornado that is likely to lift sharks up out of the Pacific Ocean and deposit them in your living room. Which is to say, SyFy's much-maligned (and instant cult classic) Sharknado will be shown on TV for the second time. When it first premiered ... More >>
When I first heard about the theme of the 2013 Foodways Texas symposium, I was wary: two-and-a-half days of barbecue panels, meals and talks. Two-and-a-half days? Not that there isn't fertile ground to plow for topics, but the sheer amount of time devoted to discussions of smoked meat seemed excessi ... More >>
Houston's 10 Best Patios
The tiny, peckish crawfish I ate over the weekend at The Hideaway on Dunvale -- my preferred spot for crawfish -- would seem to indicate that although crawfish are available in Houston, crawfish season has not yet truly arrived. This is a point of contention every year among crawfish lovers, who cl ... More >>
CultureMap: Houston Restaurant Weeks starts today, and celebrated earlier this week with a kick-off party at Momentum Audi. The Houston Press was not invited (was it something we said?), but luckily CultureMap was there to cover the event and remind folks that, above all, HRW is about raising money ... More >>
Eating sushi after watching -- no, experiencing -- Jiro Dreams of Sushi on Friday night was clearly a fool's errand. But watching Jiro Ono make piece after magical piece of nigirizushi with gentle and practiced hands gave me a sushi jones the likes I've which I've never before experienced. I headed ... More >>
We had a few comments last week bemoaning the fact that the week's restaurant news was all out of Montrose. "Montrose - within a 10 minute drive for only 14% of the Greater Houston Metropolitan area, and yet it gets a least a third of the restaurant coverage in the Houston Press," wrote one commente ... More >>
Robb Walsh: In case you hadn't heard... Texas oyster season is now open! Look for Texas appellation oysters this year, especially from purveyors like Louisiana Foods and at the Saturday by-catch market from PJ Stoops. Blog of an Aspiring Foodie: After a long absence, Chris is back with a fierce pos ... More >>
Photo by mintprofusionOysters affected by red tide are toxic to humans.On January 27, two small portions of Texas Gulf waters were conditionally opened to shellfish harvesting after a red tide epidemic forced the indefinite closure of oyster season in October. San Antonio and Espiritu Santo ... More >>
J. C. Reid, Texas: Chicken fried steak is one of Chris's areas of expertise, which he puts to good use in this Food Fight-style battle between two of the great CFS joints in town: Barbecue Inn and Triple A. I was just happy to see that my favorite won. Chili Bob's Houston Eats: P.J. Stoops's Total ... More >>
The idiot fish is endangered for a reason: It's delicious.A couple of weeks back, I enjoyed a beautiful dinner at Kubo's next to a table of hilariously drunk Japanese people boisterously eating sashimi off a giant wooden boat that acted as a centerpiece/serving tray, while my dining companion ... More >>
The Gulf of Mexico produces some of the world's most delicious seafood, but we're not processing it for sushi. What gives?
Photos by Katharine ShilcuttAnvil Bar & Refuge has some terribly interesting things going on right now that have nothing at all to do with its summer selection of "Southern"-inspired cocktails. Those are great, too, don't get me wrong. But the best things are coming out of chef Chris Shepherd ... More >>
Photo by Robb WalshP.J. Stoops at his old booth in the Bayou City Farmers Market.P.J. Stoops, also known by his blogging name as "Professor Fish Heads," wants to educate you about fish. And not just the same old salmon, tuna and tilapia you see at the store, either. Stoops once had an indepe ... More >>
Photo by frank3.0Git sum!Although the word on the web (our web) is that crawfish season has not officially started, I'm calling bullshit. Unlike hunting season or football season, there is no hard start date to crawfish season. The trickling beginning of crawfish season typically starts aroun ... More >>
Pepper Grove oyster on the half shell at Branch Water Tavern.At this past weekend's inaugural Foodways Texas symposium, one of the most eagerly anticipated seminars wasn't held in a conference room, and it didn't come with a PowerPoint presentation. Attendees instead slurped down all manner o ... More >>
Brennan's has long been the cock of the walk in Houston.Although a good handful of Houston restaurants have been around at least as long as my grandparents, the general rule of thumb in this city is that restaurants live fast and die young. And although you rarely find postcards of current r ... More >>
Foodways Texas is among our three winning arts groups.
Each week, we put together a sampler plate of the most interesting links from both local and national food blogs. Know a blog we should be paying particular attention to? Leave the address in the comments section below. Robb Walsh: If you're still stumped for a Christmas gift, Robb Walsh would like ... More >>
Each week, we put together a sampler plate of the most interesting links from both local and national food blogs. Know a blog we should be paying particular attention to? Leave the address in the comments section below. Devour Houston: If you haven't yet had your fill of discussing this past Sunday ... More >>
Photo by Ruthie JohnsonFor more photos from the event, check out our slideshow.Not even yesterday's exotic temperatures could stop more than 100 fine folks from celebrating at OIMBY, a backyard banquet celebrating some of Houston's finest local chefs and vendors. Like most of the vendors them ... More >>
scmtngirlWith the Gulf oil spill now a full-on environmental disaster, seafood lovers are worried. Commercial and recreational fishing has been restricted in certain areas of the Gulf, and seafood supplier Louisiana Foods's Jim Gossen says he's already seen some increase in prices for Gulf oy ... More >>
scmtngirlWith the Gulf oil spill now a full-on environmental disaster, seafood lovers are worried. Commercial and recreational fishing has been restricted in certain areas of the Gulf, and seafood supplier Louisiana Foods's Jim Gossen says he's already seen some increase in prices for Gulf oyster ... More >>
Yesterday we chatted with Carlos Rodriguez about building Vic & Anthony's during the past eight years. Today we get personal...and find out about the restaurant's Vegas location. Eating Our Words: When not at work, where do you take the family? Carlos Rodriguez: I cook a whole lot at home. ... More >>
Several people have asked me if crawfish season has started. There are signs popping up all over town advertising crawfish, so I guess the answer is "yes." At Baja, the new oyster bar and seafood restaurant on Westheimer where Tommy's Steakhouse used to be, crawfish were recently selling for ... More >>
I stopped by Louisiana Foods on Wednesday and bought a sack of oysters. I went for the giant-size super selects. These were harvested a couple of days ago in Matagorda Bay, and thanks to the sandy bottom, the oysters are much cleaner than the usual Galveston Bay catch. I served some on the ... More >>
Photo by J.C. ReidBack in 1972, the Landry brothers were on a roll. They'd opened four of their Cajun-inspired seafood restaurants in Louisiana and had just begun a push into Texas with a restaurant in Beaumont. One of their employees, Jim Gossen, ordered a new menu design for their flagship restaur ... More >>
Photo by Robb WalshHudson & Hubbell had some "Wild Alaskan Copper River Salmon" on display in the fish case yesterday. It was selling for $30 a pound. "There is no such thing as Copper River salmon," Jon Rowley wrote back when I asked him how the season was going in Alaska. Instead, there is Copper ... More >>
Photos by Carlos Meltzer Jr.Tomato season has begun. And last Saturday the Bayou City Farmer's Market celebrated the lipstick-red, round bottom fruits with their Fifth Annual Tomato Fest. The market felt more like a block party that day, with the usual vendors selling everything from eggs to homemad ... More >>
The bugs get bigger and the prices lower as the season comes to a close.
Photo by Robb WalshIn this week's Cafe review, we explore end-of-the-season deals on crawfish in the Little Saigon area of town with seafood dealer Jim Gossen. It's hard to believe, but when Gossen and the Landry boys introduced boiled crawfish to Houston at Don's Seafood restaurant in the 1980s, Ho ... More >>
Photo by Katharine ShilcuttPictured: Damn fine pie. Not pictured: Laura Palmer, Log Lady, backwards-talking jazz dwarf Welcome back to the weekly Eating Our Words round-up! This week started out with more Cinco de Mayo fare and the triumphant return of Robb Walsh with his Top 5 Cinco de Mayo Mariach ... More >>
Photos by J.C. Reid Coming to a seafood platter near youChances are that if you eat seafood in Houston on a regular basis then Jim Gossen provides at least some of it. Gossen is the founder and CEO of Louisiana Foods, one of Houston's largest seafood distributors. The history of Louisiana Fo ... More >>
This Valentine's weekend may be your best chance to eat oysters for years to come
The French eat more oysters per capita than anybody in the Western world. And 80% of the oysters in France are eaten during the holiday season--from a few days before Christmas until a little after New Year's Day. Why? Because oysters are at their peak this time of year. And they go so well with the ... More >>
Cheap mudbugs and cold beer are the main attractions at this laid-back Katy Cajun restaurant
Passing off cheap fish for expensive red snapper is against the law. But no one enforces the regulations. So Texas restaurants are free to rip you off.
A mean cook shines through Shug's unlikely facade
The Landrys came to Houston with good food and good ideas. But a good family squabble let Tilman Fertitta step in and carve himself an empire.