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  • Article

    Fresh-N-Best Is the Best

    These are the best donuts ever. The maple glazed donut must have just come out of the fryer 10 seconds before we got there. But the case was full of donuts that looked like every time you ordered one, it was replaced with a fresh one. We are in love ...

    @ Eating Our Words by Jason Kerr on March 9, 2010 @ 4:02 pm
  • Article

    Chef Chat, Part 2: Marc Borel

    Eating Our Words: Is there an opportunity for your customers to get great wines at affordable prices in convenient locations? Marc Borel: Our list may be daunting and very unique at 13 Celsius. That said, my advice is drink what you like. Spec's, Wo...

    @ Eating Our Words by Greenway Barista on March 9, 2010 @ 3:30 pm
  • Article

    Top 10 Vegetarian-Friendly Rodeo Foods

    If you have been a vegetarian for a while, you probably won't need this article. If, however, you have gone veg for lent, or even as a New Year's resolution, this may help keep you on track in the meat-ville that is the Houston Livestock Show & Rodeo...

    @ Eating Our Words by Becky Means on March 9, 2010 @ 3:00 pm
  • Article

    The Shameless Chef: Pumpkin Pancakes

    For some reason, the food industry thinks we're only supposed to enjoy pumpkin-flavored goodness between Halloween and Christmas. That's the only time we're instructed to eat pumpkin pie or pumpkin-flavored ice cream... hell, that's the only time tho...

    @ Eating Our Words by John Seaborn Gray on March 9, 2010 @ 2:00 pm
  • Article

    SXSW: The Food

    Luckily for you, SXSW has more than just bands you've never heard of playing back alleys and self-proclaimed social media gurus schilling their latest product: It's also got a ton of free food. And rounding up all that free food is SXSW Free Noms, a ...

    @ Eating Our Words by Katharine Shilcutt on March 9, 2010 @ 1:00 pm
  • Article

    Robb Walsh's 100 Favorite Houston Dishes: #84 Salchi-Burger at Brisa Cocina, San Felipe and Post Oak

    When I hear "salchi" I usually think of hot dogs, as in "salchipapas," the Peruvian fast-food creation consisting of french fries topped with hot dog slices and a lot of condiments. The impressive salchi-burger at Brisa Cocina Mexicana is a hamburger...

    @ Eating Our Words by Robb Walsh on March 9, 2010 @ 12:02 pm
  • Article

    Brunch at Backstreet Cafe

    Backstreet opened in 1983 as a simple cafe serving burgers and sandwiches to Houstonians. Today, overdressed couples mix with the hipster crowd at this see-and- be-seen spot. One of the customers even kept his sunglasses on inside the restaurant desp...

    @ Eating Our Words by Jane Catherine Collins on March 9, 2010 @ 11:05 am
  • Article

    Bobby Heugel's Weekly Cocktail: The Blood and Sand

    Scotch cocktails are unpopular largely because those interested in Scotch prefer to enjoy it by itself -- a position which needs no explanation when one considers the ongoing rise in Scotch prices and the delicate flavors that tend to be sacrificed o...

    @ Eating Our Words by Bobby Heugel on March 9, 2010 @ 10:00 am
  • Article

    Where Are We Drinking?

    No doubt you've been here with a bachelorette party, or forced here by promises of giant cocktails in buckets, and ended up dying a little inside while you whiled away the hours listening to absolutely horrible covers of some of your least favorite s...

    @ Eating Our Words by Katharine Shilcutt on March 9, 2010 @ 8:00 am
  • Article

    Chef Chat: Marc Borel, Wine Badass

    Eating Our Words: Any suggestions for our readership to actually find where 13 Celsius is? Marc Borel: It's technically in lower Midtown. We are essentially on the same street as House of Blues, just on the other side of the freeway. Look for a stre...

    @ Eating Our Words by Greenway Barista on March 8, 2010 @ 4:48 pm
  • Article

    Robb Walsh's 100 Favorite Houston Dishes: #85 Vegetable Trio in Sichuan Sauce at Spicy Sichuan, 9888 Bellaire

    I am normally a full-on carnivore, but the "Vegetable Trio" on Spicy Sichuan's list of lunch specials is one of those vegetarian dishes that's so good, I don't miss the meat. The eggplant was velvety smooth, the tofu cubes were fried crispy, and the...

    @ Eating Our Words by Robb Walsh on March 8, 2010 @ 3:00 pm
  • Article

    Bartender Chat: Nick Palumbo of Kelvin Arms

    After breaking his heel in a sports accident, Nick Palumbo of Kelvin Arms (2424 Dunstan Road) was told by his doctor that he couldn't bartend anymore. But that didn't stop him. "I started bartending days instead of nights because it's not as busy," P...

    @ Eating Our Words by Jane Catherine Collins on March 8, 2010 @ 1:35 pm
  • Lox and Huevos - Sample the unlikely Mexican-Jewish fusion at Rustika Café & Bakery.

    Article

    Lox and Huevos - Sample the unlikely Mexican-Jewish fusion at Rustika Caf & Bakery.

    The gefilte fish appetizer at Rustika Caf & Bakery consisted of two of the white fish lumps covered with sauted tomato and roasted green pepper strips. In the years that I was married to a Jewish woman, I ate quite a few of these, usually at Passov...

    by Robb Walsh on February 18, 2010
  • Article

    Plonk Beer & Wine Bistro

    You can hear the passion in Scott Miller's voice as he describes his new Plonk Beer & Wine Bistro (1214 West 43rd Street, 713-290-1070), which he co-owns with his fiance Elizabeth Chapman. If he's passionate about wine, it's because he was the wine ...

    by Paul Galvani on February 18, 2010
  • Them Bones, Them Bones - Bone Marrow at Haven

    Article

    Them Bones, Them Bones - Bone Marrow at Haven

    : One way to eat bone marrow is with a special marrow spoon, which is long, shallow and thin enough to get inside the bone and scoop out the delectable, juicy and gelatinous marrow. At Haven (2502 Algerian Way, 713-581-6101), a spoon isn't necessary,...

    by Paul Galvani on February 18, 2010
  • THE VELVET MELVIN'S GRAPEFRUIT DELIGHT

    Article

    THE VELVET MELVIN'S GRAPEFRUIT DELIGHT

    If, for the sake of unholy adventure, you want to check out the Diamond Club -- once called the Pink Pussycat, it's the only "cabaret" in the Greenway area -- I recommend warming up across the street at the Velvet Melvin Pub (3303 Richmond, 713-522-6...

    by Glenn Livet on February 18, 2010
  • Article

    Shuckers Chorus Line

    Fulton is a tiny shrimp, oyster and sport fishing port near Rockport, a little north of Corpus Christi. The annual Oysterfest benefits the Fulton Fire Department. The event is held the first weekend of March, if you want to try to make it next year. ...

    @ Eating Our Words by Robb Walsh on March 8, 2010 @ 11:54 am
  • Article

    Is This Cheating? Instant Tomatoes

    But sadly, I'm too cheap to cheat. My baby tomato seedlings were $3 a plant, and these things are $20 each. Still, think of all the tomatoes you'd get if you started with full-grown plants. I wonder if it's worth it?...

    @ Eating Our Words by Robb Walsh on March 8, 2010 @ 10:00 am
  • Article

    The Strip House 5 Course Beer Pairing

    The Strip House (1200 McKinney) in downtown Houston has come up with a five-course meal paired with St. Arnold's Brewery beers for Thursday, March 25. Besides the food, Brock Wagner, brewer and Saint Arnold founder, will be there to lead an in-depth ...

    @ Eating Our Words by Margaret Downing on March 8, 2010 @ 9:00 am
  • Article

    Where Are We Eating?

    The bright flash of a sharp cleaver, the smell of smoking meat, the rich sheen of fresh links of sausage. Does this scene look familiar to you? Think you can guess where we're eating this week? Leave your best guess in the comments section b...

    @ Eating Our Words by Katharine Shilcutt on March 8, 2010 @ 8:00 am
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From the Print Edition

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

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

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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 >>

Let's Cook Asparagus Let's Cook Asparagus

How To The first culinary sign of spring in much of the U.S. and Europe is asparagus shooting up from the soil. Americans generally cut them off to eat when they… More >>

Pomp and Circumstance Pomp and Circumstance

Only In Houston Many moons ago, or one or two, anyway, our friends at L.A. Weekly's West Coast Sound decided to evaluate Southern California's two main universities, USC and UCLA, using… More >>

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