<< Previous Page  |  1  |  ...  |  182  |  ...  |  364  |  ...  |  404  |  405  |  406  |  ...  |  546  |  ...  |  728  |  Next Page >> 8081 - 8100 of 14556

  • Article

    Strata Debuts New Fall Menu

    It's that time of year again, when all the city's best chefs are rolling out their new autumn menus. I tasted Chef John Ly's latest offerings at his boutique restaurant in Tomball (122 Vintage Park), and let me tell you, everything was as good as I ...

    @ Eating Our Words by Geri Maria Harris on October 21, 2010 @ 5:00 pm
  • Article

    Bartender Chat: Nathan Taylor

    I first met Nathan Taylor last summer at the Iron Bartender Competition hosted at the San Luis Resort in Galveston. He was wowing the crowd with flair bartending moves that would've sent Tom Cruise's head spinning. At the time, he was working...

    @ Eating Our Words by Geri Maria Harris on October 21, 2010 @ 4:00 pm
  • Article

    Revenge of the Cupcakes

    Shattered Glass Topping: Perfect for Halloween parties or any occasion when you'd like to say,"I hope you choke to death." Confectionaire extraordinaire Lily Vanilli felt London's cupcake craze was all show and no substance. Beautifully decorated...

    @ Eating Our Words by Lauren Marmaduke on October 21, 2010 @ 3:30 pm
  • Article

    Top 5 Overlooked Stocks

    Stocks are concentrated flavor, made all the more special by the fact that they are frequently prepared from ingredients that would otherwise find their way directly to the trash can. Roasted a chicken for dinner last night? Hell, bought a roasted ...

    @ Eating Our Words by Nicholas L. Hall on October 21, 2010 @ 3:00 pm
  • Article

    Pasta Ammuddicata: And You Thought You Hated Anchovies

    And that's where this recipe would have come in handy. Deciding one night to toss the meal plan aside (I was feeling creative that evening), I wanted to make something entirely out of what I hadn't bought in the store. That, to me, was much more of a...

    @ Eating Our Words by Katharine Shilcutt on October 21, 2010 @ 2:00 pm
  • Article

    Chef Chat, Part 3: Mark Schmidt of the Rainbow Lodge

    On Tuesday and Wednesday, we chatted with Mark Schmidt of the Rainbow Lodge. Today, we take a photo tour of the on-site herb and produce gardens surrounding the restaurant. Photos by Nancy Kerschen The lush back garden matches the outdoor...

    @ Eating Our Words by Nancy Kerschen on October 21, 2010 @ 1:02 pm
  • Article

    An Affair to Remember - The Devine Affair

    Pamela Eleiott recently opened The Devine Affair (14021 Memorial, 281-759-6300) with 30-year industry veteran Dave Devine, formerly of George's Pastaria and Montesano's, among others. "Pamela has a passion for food and loves to entertain and throw pa...

    by Paul Galvani on October 7, 2010
  • Grand Prize's Vieux Carre

    Article

    Grand Prize's Vieux Carre

    Compared to other big cities, Houston does not have a hipster problem - if you feel otherwise, either your definition is too broad or you just got off a Greyhound from somewhere like Odessa. Still, when neighborhood sports bar Ernie's closed and news...

    by Glenn Livet on October 7, 2010
  • Middle Eastern Nachos

    Article

    Middle Eastern Nachos

    It's always a good rule to order the signature dish at any restaurant, especially when it has the restaurant's name attached to it. At Caf Mawal (6006 Fairdale, 713-977-1999), you won't go wrong with the Mawal Signature Dish ($13), which is not unli...

    by Paul Galvani on October 7, 2010
  • Authentically Inauthentic - Ramen and breaded pork cutlets, not sushi, are the stars at Umai Japanese.

    Article

    Authentically Inauthentic - Ramen and breaded pork cutlets, not sushi, are the stars at Umai Japanese.

    Take a look behind the scenes at Umai's kitchen in our slideshow. A bowl of ramen -- its thick, almost nutty broth steaming up from the table -- sat in front of me at Umai Japanese Restaurant on my first visit. There aren't that many places in to...

    by Katharine Shilcutt on October 7, 2010
  • Article

    Get on Board the Burger Bus

    Justin Turner is one of those rare people who has found it relatively easy to open a food truck in Houston. Owner of Bernie's Burger Bus, which began operating just over a week ago, Turner decided to leave his very cushy job -- personal chef to the ...

    @ Eating Our Words by Katharine Shilcutt on October 21, 2010 @ 12:03 pm
  • Article

    Esther's Cajun and Soul Food

    I settled on a standard one meat, two sides plate. I went with the peppered steak with a side of corn bread, cabbage, and sweet potatoes. I was warned the inch-thick ground-beef steak had a kick. It did. It was borderline too peppery, but that's the ...

    @ Eating Our Words by Kevin Shalin on October 21, 2010 @ 11:00 am
  • Article

    Food Fight: Mounds v. Almond Joy

    A couple days would pass, and I'd have plowed through the top-shelf and mid-list candy, leaving a handful of Starbust and about 50 fun-size Mounds and Almond Joy. It's not that I had anything against either, but to paraphrase Heather Chandler, I didn...

    @ Eating Our Words by Matthew Dresden on October 21, 2010 @ 9:00 am
  • Article

    10 Pumpkin Dishes to Try in Houston, #9: Dogfish Head Punkin Ale

    #9: Dogfish Head Punkin Ale Flavored seasonal beers have always invoked the neurotic. I inevitably find myself asking, "Am I really tasting chocolate?" or "Does this actually capture the golden days of summer?"...and I wonder if I just paid extra fo...

    @ Eating Our Words by Joanna O'Leary on October 20, 2010 @ 6:27 pm
  • Article

    Brew Blog: Morimoto Black Obi Soba Ale from Rogue

    To offer yet another good option in addition to all the brews you hopefully experienced last week, we offer Morimoto Black Obi Soba Ale from Rogue. We brought it home without even realizing it was from Rogue, without having tried Rogue's milder, bas...

    @ Eating Our Words by Mike Morris on October 20, 2010 @ 5:00 pm
  • Article

    "Veal Vincent" at Vincent's Restaurant

    So I was a little apprehensive when I chose it as the location of a recent celebration dinner and crossed my fingers it would live up to its reputation...or at least provide me with a decent meal, selfish diner that I am. That night, I ordered the "V...

    @ Eating Our Words by Joanna O'Leary on October 20, 2010 @ 4:30 pm
  • Article

    The 10 Do's and Don't's of Texas Food

    One of my hobbies is taking jingoistic photos of our state flag. God bless Texas! After seeing the dialogue back and forth on Lennie Ambrose's post about sweet tea and its availability in Texas, my colleagues and I began discussing our own caveats...

    @ Eating Our Words by Katharine Shilcutt on October 20, 2010 @ 4:00 pm
  • Article

    Stirred & Shaken: Yaksok Karaoke Bar's Soju

    The first time I met Sunny, the owner of Yaksok Karaoke Bar (9444 Long Point, 832-358-0035), she poured shots of soju for a friend and me and told us about getting robbed by a Vietnamese gang in Queens while the bar's sing-along machine plunked out a...

    @ Eating Our Words by Glenn Livet on October 20, 2010 @ 3:00 pm
  • Article

    Chef Chat, Part 2: Mark Schmidt of The Rainbow Lodge

    Eating Our Words: Before coming Rainbow Lodge, you previously owned Cafe 909 in Marble Falls with your wife, Shelly. I read that you liked to call your style then "rustic gourmet." What does that mean? Mark Schmidt: It came up when we were designing...

    @ Eating Our Words by Nancy Kerschen on October 20, 2010 @ 2:00 pm
  • Article

    Died and Gone to [Burger] Heaven at Zelko Bistro

    For more, check out our behind-the-line photos from Zelko Bistro. A strange thing happened last Sunday evening. I found my new favorite burger in Houston -- and possibly in Texas -- in the most unexpected of places. Chef Jamie Zelko is known thes...

    @ Eating Our Words by Katharine Shilcutt on October 20, 2010 @ 1:08 pm
<< Previous Page  |  1  |  ...  |  182  |  ...  |  364  |  ...  |  404  |  405  |  406  |  ...  |  546  |  ...  |  728  |  Next Page >> 8081 - 8100 of 14556

Find A Restaurant

Join My Voice Nation for free stuff, dining info & more!

Click for our favorite Houston dishes

From the Print Edition

Is There Room in the Neighborhood for Heights General Store? Is There Room in the Neighborhood for Heights General Store?

Harold's, as the restaurant up the stairs and above Heights General Store is affectionately called, isn't open for dinner on Monday nights, but somehow I missed that fact. Downstairs, the… More >>

Menu of Menus&reg; 2014 Menu of Menus® 2014

Menu of Menus® Silver Street Station had a lot of new things going on forMenu of Menus®this year. Air conditioning, for one, had people happy to be inside eating warm comfort… More >>

100 Favorite Dishes 2014: A Love Letter to Houston Food 100 Favorite Dishes 2014: A Love Letter to Houston Food

When I was preparing to move to Houston nearly a year ago, I heard a lot of apologies from people. "Houston?" they would say, incredulously. "Wow. I'm sorry. Sounds like you'll… More >>

The Newest Churrascos Is a Satisfying Chip Off the Cord&uacute;a Block The Newest Churrascos Is a Satisfying Chip Off the Cordúa Block

There weren't any steaks like this in Houston 30 years ago. There were trompo and fajitas and ­filet mignon, but there were no churrasco steaks. Not until the oil business took… More >>

Where to Eat in Houston for Easter 2014 Where to Eat in Houston for Easter 2014

On the Menu Some of you may be wondering, "When is Easter?" And I bet those of you who gave something up for Lent know exactly when Easter is (you've been… More >>

Tiger Den's Noodles and Broth Are Vying to Be Houston's Best Tiger Den's Noodles and Broth Are Vying to Be Houston's Best

On average, a bowl of ramen takes 27 minutes to eat. When it comes to your table, you first must feel the bowl. Cup your hands around the patterned porcelain and… More >>

Ordering Truffles Out of Season Ordering Truffles Out of Season

Market Watch "Don't order anything with truffles," my friend said during a recent dinner at an upscale restaurant in town. "It's not truffle season anymore. It won't be worth it." I had,… More >>

Loading...