The 53rd Annual National Wine Week, sponsored by the Smith & Wollensky Restaurant Group, is celebrated from September 16 through September 20. Of course, because it's an SWRG event, it tends to take place exclusively at Smith & Wollensky restaurants across the country, but we don't really like the i ... More >>
The top 10 restaurants in Westchase.
Eat here before you die.
Eating...Our Words has embarked on a project to profile 100 Houston culinarians of all fields, practices, careers and backgrounds. This isn't a Best of Houston list, it's not a 100 Favorites list and it's not in any particular order. Instead, the Eating...Our Words 100 is a way to introduce our read ... More >>
Ten food-related words you need to stop misspelling
Assistant music editor Craig Hlavaty recently purchased a 1981 edition of The Genuine Texas Handbook, a guide to all things Texan. It's an often-tongue-in-cheek look at the people, places, outfits, songs, foods and more that made someone Texan 31 years ago. Incidentally, the book and I are the same ... More >>
Our Texas chefs not only come from Texas but from all over the world and bring their culinary homes with them -- fortunately for us. Lone Star Chefs by John DeMers and Julie Soefer highlights 13 outstanding and diverse Texas masters. This book is part biography, part cookbook and part restaurant gu ... More >>
Photo by Nancy KerschenWhen he first moved to the United States from his home country of France in 1990, Philippe Schmit worked as a sous chef under famous chef Eric Ripert -- a fellow Frenchman -- in the New York kitchens of Le Bernadin, eventually moving on to become executive chef at La Go ... More >>
This is neither a list of the all-time best cookbooks of the year, nor is it a list of the best Texan cookbooks of the year. It's a combination of both. Because odds are that if you're giving a cookbook as a gift this year, it's either going to be to a fellow Texan or because you're a Texan l ... More >>
Photos by GroovehouseChef Maurizio Ferrarese of Quattro plates his lamb ravioli."We didn't know what we were going to find in Houston," said Antoinette Bruno last night at the Four Seasons Hotel. Bruno, the CEO and editor-in-chief of Star Chefs admitted to being "really ignorant of the Housto ... More >>
Should Randy Rucker (seen here working on one of his "tenacity" supper club dinners) have been recognized by Food & Wine?It's been a week of ups and downs for Houston chefs on the national radar. StarChefs.com made a long overdue trip to Houston to recognize a hefty handful of "Rising Stars" ... More >>
Photo courtesy of AvaInside Ava Kitchen & Whiskey BarFirst things first, for anyone who might be heading out to Skewers (3991 Richmond, 713-599-1444) for its grand reopening: Don't. At least, not yet. The restaurant's PR team emailed us an explanation for the delay this week: Skewers is not ... More >>
Goodbye paper books, hello Facebook.
Photo by Carbon NYCThanksgiving: A day to gather with your loved ones and give thanks? Or a day to display your culinary prowess to friends and family? Increasingly, the emphasis has been on the latter in the past few years, as people try to dress up the traditional Thanksgiving spread and im ... More >>
More photos from TQLA are in our slideshow.If there are two things that serve to immediately dissuade me from trying a restaurant these days, the phrases "167 tequila offerings" and "Washington Avenue" would be those two. I have nothing personally against either tequila or Washington Avenue, ... More >>
Tam VoToday we continue our discussion with John Sheely to learn about how skiing ties into cooking, his memorable food discoveries and how he's been coping with the down economy. EOW: I understand you love to ski. Do any skiing concepts translate into what you do in the kitchen? Sheely: S ... More >>
Photo courtesy of My TableThe steel awards themselves (no more glass!) weren't the only new things this year."You can't help but feel great when you're honored and respected by your peers and Houston diners," said Sean Beck today, after bringing home a stunning two awards at the annual My Tab ... More >>
Photo by Troy FieldsTextile's outstanding bacon tart with a poached quail egg on top was a favorite.With the news that popular pastry chef Plinio Sandalio plans to move to Austin to work with David Bull, it didn't come as a huge surprise when I found out via text message late last night that ... More >>
Photo by Katharine ShilcuttThrowdown judge Gracie Cavnar prepares to sample an entry.The big guns were brought out last night for the fourth -- and largest to date -- throwdown organized by Jenny Wang and the Houston Chowhounds: the Mushroom Throwdown at Vic & Anthony's. From the judging pane ... More >>
Sustainability has become a vital part of the vernacular in the Yukon River Valley, whose Yup'ik Eskimo residents rely on salmon not only as a means of income, but also as their majority source of food. Strapping Alaskans smile as they detail their favorite ways to eat the fish: raw, poached, ... More >>
Ten years ago, Houston was a different city. Enron hadn't yet experienced its downfall. Downtown was just beginning its slow renaissance. There were no silly "town square" concepts littered around town. People were just learning the word "McMansion." Montrose wasn't gentrified. Neither were any of t ... More >>
Although it's facing stiff competition from Southern Star lately, Saint Arnold is still our favorite hometown brewery. And this weekend's Foam Raiser at the Orange Show (Saturday, October 24, from 7 to 10 p.m.) is one of many reasons why. The ticket sales for the 2nd annual Foam Ra ... More >>
Photos by J.C. ReidJust above the bar at newish Midtown watering hole called Community Bar is a chalkboard with various drink specials, as well as the words "Food served." I was intrigued yet doubtful. Bar food in Houston is definitely a hit-or-miss affair (mainly misses in the form of Velveeta nach ... More >>
Although only open for a few short months, Out of Africa (14019 Southwest Freeway, #204) has already closed. An excellent review from Robb Walsh in March, fantastic reviews on B4-U-Eat, an excellent burger and a killer patio weren't enough to save the young restaurant. This leaves Houston with ... More >>
Who invented the CFS? There are a lot of competing theories. Whose do you love? Better try them all to be sure.
A new restaurant has Republican bigwigs dancing on the grave of the French boycott
Maverick's motto may be "Supper + Whiskey," but the restaurant doesn't always deliver on both counts
Tony Vallone is searching for his lost shaker of salt at the new Los Tonyos
Robert Del Grande
The U.S. beef industry's lower standards have led to an increase in chop houses
A chef and a produce grower get into a pissing match over ten pounds of greens
When Tony's gets rid of its outdated attitudes, we'll have some reason to go back
Last in a six-part series
Former Tasca chef uncorks a food and wine bar for those on a budget
Scott Chen opened Houston's top Chinese restaurant. Now he wants to run Houston's top restaurant. Period.
At the Restaurant at the Art Institute, professional cookingis taught -- sort of
At Home and Abroad
Rancho Tejas does guy food a gal could learn to love
A quest for all that's good and greasy in an American icon
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.