Well, Houston, you've proven your love of burgers yet again. More than 1,100 people voted in our poll to determine which burgers in Houston don't get their fair due, and the results are in. It actually wasn't even close for first place, either. Forty-five votes separate first and second places, th ... More >>
The 10th International Risotto Festival held this past weekend at the Houston Design Center showcased the versatility of the beloved Italian grain. Fifteen chefs from Houston restaurants showcased their versions of risotto in a competition judged by both the public and a panel of judges that includ ... More >>
A beginner's guide to Korean cuisine.
Responsible drinking is important. It's imperative to always have a designated driver, know when you've had a few too many and make sure you're at a bar that bakes a good pizza to soak up that premium booze. Fortunately, crave-worthy post-drink pies abound in this city. And although the line betwe ... More >>
My first taste of Guru Burgers wasn't perfect. For me, the Ukulele Burger, which I thought would taste like a Hawaiian burger, was a bit under-seasoned. I would have liked it with some teriyaki sauce and will know to ask for it next time. But one element made up for everything. It wasn't the fluf ... More >>
29-95: This week, take a trip out to Marfa with J.C. Reid, who heads to far west Texas in search of a Tex-Mex item rarely found this far east. What is it? The "elusive flat enchilada," which sees tortillas and cheese stacked lasagna style and then baked before being topped with a fried egg. Looking ... More >>
And why might a Mexican family hate a wealthy Mexi-and-white couple?
Southern-fried dim sum from Yaki Snack Attack and Bernie’s Burger Bus.
Austin King is a nervous ball of energy. He hops around the small kitchen at the rear of Grand Prize Bar like a character in Super Mario Brothers, head down and face fixed in a grimace of determined concentration. He pulls dumplings from a fryer with one hand, sprinkles Tabasco-infused scallions ont ... More >>
Celebrity chef Aquiles Chavez introduces Houston to the modern Mexican food he left behind in his home country.
Above is is how I imagine the initial planning meetings for Top Chef: Texas went. I'm also imagining future episodes where the contestants will be forced to shoot their own horses and grill them over a fire of cactus paddles. Let's go, Top Chef: Texas! DO THIS SHIT RIGHT. Until then, we'll have to ... More >>
If I were asked to create my own burger to be featured on a menu, it would contain blue cheese and bacon -- and would preferably be served on a locally-baked bun; none of this soggy Sunbeam business. So imagine my surprise when I heard that Little Bitty Burger Barn owner Ricardo Luna had not ... More >>
The Beef Ravioli Meal, Ready to Eat (MRE) was the best option on my post Hurricane Katrina menu.Six years ago, citizens of the Gulf Coast were starting to understand the immediate implications of their world post Hurricane Katrina. Power had been out since the storm made landfall, which mean ... More >>
foodanddrinkdigital.comBig Tex, State Fair mascot who turns 59 this year, wears a 75 gallon hat and size 70 boots.As soon as you walk through the gates of a state fair, whatever "diet" you may be on becomes null and void. If you're watching your carbs, trying to stay away from fried foods or ... More >>
Photo by Ginny BraudLindsay Howard: Mistress of the Bloody MaryWhen you wake up on Sunday morning feeling less then stellar, all you need is a little hair of the dog...and maybe some actual dog hair too. As my mom says, "Just rub some dirt on it and get back in." Sunday afternoon we went over ... More >>
The peanut occupies a strange and remarkable place in our national consciousness. It's not a true nut (it's a legume, like lentils and peas), but might as well be for purposes of food allergies and supermarket inventory. It's not American, but might as well be for purposes of popular culture, ... More >>
I make a killer red beans and rice. It's so simple and easy to do, it always makes me flinch a little when I get the urge to order it at a restaurant - unless I'm in New Orleans, where it just comes with the territory, along with po-boys, hurricanes and Abita beer. On a recent visit to New O ... More >>
The po-boys at Zimm's Little Deck come up short.
It's been said before, but it bears repeating: Grabbing a seat at the counter of Frank's Grill (1915 Mangum, 713-682-8221) and watching the men work the hot griddle like a NASCAR pit crew is one of the finest ways to spend a weekend morning. "Look at them go!" crowed my breakfast companion in won ... More >>
Who runs Texas? Houston restaurants!Texas Monthly's food editor Patricia Sharpe recognized three Houston restaurants in the latest edition of the magazine, in which she named Haven, Branch Water Tavern and Stella Sola as restaurants to watch out for in 2011. Austin gained recognition for Uch ... More >>
Photos by Katharine ShilcuttReplacement boudin balls have finally been located and acquired.In my review of BRC Gastropub last October, I chastised the restaurant for serving tough little nuggets that they dared call boudin balls, and suggested the kitchen staff take a trip to the Fifth Ward ... More >>
soulchristmasKwanzaa was established in 1966 as an alternative to Christmas, Hanukkah and other winter holidays of the season. The festival was founded on seven principles designed to strengthen the African-American community and is celebrated from December 26 to January 1, with the Karamu f ... More >>
A revived Houston institution proves inconsistent.
An unassuming bar and grill turns out some damn good Cajun food.
Sample the unlikely Mexican-Jewish fusion at Rustika Café & Bakery.
"Guacamole bobe" was the name of this item on the appetizer menu at Rustika CafĂ© on the Southwest Freeway at Buffalo Speedway. The description listed the ingredients as avocado, caramelized onions and hard-boiled eggs. It came with tortilla chips, and it tasted fabulous. What a great idea fo ... More >>
On the way to Baton Rouge, I hit Lake Charles around noon and decided to take a break. The crab cake burger at Mazen's Seafood on Prien Lake Road made a decent lunch. The crab cake was a nice blend of crabmeat and seasoned breading served with lettuce, red onion, and cherry tomatoes on toaste ... More >>
Let's be honest. You don't feel so hot after last night's New Year's Eve celebration. When you downed your last champagne cocktail at two a.m., the world was your oyster. This morning, the thought of oysters makes you nauseous. Never fear. We will help you find that spicy cure-all to help you ring ... More >>
Since I started my job as restaurant critic of the Houston Press in May of 2000, I've had a chance to observe the Houston restaurant scene for just about the entire decade. Our fine dining scene has evolved in the last ten years, and so have our ethnic cuisines. Houston became the birthplace of some ... More >>
Photo by Erika Ray We have a friend -- a born-and-raised Cajun who's as passionate about her food as she is about her Motherland itself -- who claims that it's impossible to get an authentic po-boy here in Houston. It has nothing to do with the seafood or the fixings or even the people crea ... More >>
Lola, a modern diner in the Heights is dishing up some top-notch Texas short-order cooking.
photos by Robb WalshHomemade Cheeseburgers Ready to Grill On the subject of cheeseburgers, James Beard wrote in American Cookery, "this means a piece of processed cheese atop a cooked hamburger patty and broiled just long enough to melt. It is not very good." Instead he offered his own recipe fo ... More >>
Beef soup always tastes better with a dash of Bovril liquid beef bouillon added. So do beef stews and beef gravies. Legend has it that Bovril was invented because Napolean III needed to feed his army during the war with Prussia. So he ordered an enormous quantity of canned beef from a Scotsman named ... More >>
Scrub the oyster under running water to remove any mud. Never submerge an oyster in water--it will expel all the delicious oyster liquor. The pointy end of an oyster is the bill. The rounded end is the hinge. To shuck the oyster, hold it down on a table or work surface using a towel to protect yo ... More >>
This hard-to-find sandwich stand is a little slice of NOLA on the Katy Freeway
A seminal local arts icon and teacher shows his work at Blaffer Gallery
On the Razzle is a farcical grab bag
Beneath the muddy waters of Galveston Bay lies one of the greatest seafood treasure troves on earth
This winter's oyster season is the best in recent history
Gower Idrees wants to rock your world
Cahill's Fire Engine Blazin' Bloody Mary
Despite naysayers, the Breakfast Klub makes the marriage of chicken and waffles work
Don't let the swanky ambience fool you; Terrace on the Main serves a mean BLT
The fish is so good at Tampico, you'll ignore its other treats
Those vinyl booths, that paneling -- you know you've been here before