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  • Article

    Bartender Chat: Lindsay Heffron of Stella Solla

    We've read a lot about Bryan Caswell and his new venture, Stella Sola. But, what you may not know is that in addition to the Texas-Tuscan food, Stella Sola has a sleek, modern bar with a unique cocktail menu. Mixologist Bobby Heugel of Anvil Bar & Re...

    @ Eating Our Words by Jane Catherine Collins on May 11, 2010 @ 1:02 pm
  • Article

    BB's Caf Opens 2nd Location Downtown

    Brooks Bassler. In the latest flocking of a popular restaurant to the downtown area, BB's Caf joins the scene with its distinctive Tex-Orleans cuisine at a second location. The original will remain at 2710 Montrose.Perfectly situated at the corne...

    @ Eating Our Words by Amber Ambrose on May 11, 2010 @ 12:14 pm
  • Article

    Late-Night Scene: Bombay Pizza Co.

    Since it's a downtown destination, we chose to park for free in Midtown and catch the rail straight down Main Street to the Main Street Square exit. The restaurant was directly across from the stop. We were pushing closing time (11 on weekends), so w...

    @ Eating Our Words by Geri Maria Harris on May 11, 2010 @ 11:00 am
  • Article

    Where Are We Drinking?

    No trick photos this week. No closeups of only the ice in the drink, or pictures of the bar food instead of the booze. Just a straightforward shot of a lovely, lush bar. Does it look familiar to you? Leave your best guess in the comments sec...

    @ Eating Our Words by Katharine Shilcutt on May 11, 2010 @ 9:00 am
  • Article

    Raul Dominguez's Playitas

    Not only did he incite fervency in the crowd at the Iron Bartender competition recently, he also knows how to charm the bar patrons at Yelapa Playa Mexicana (2303 Richmond). We can't get enough of his sweet and spicy creations, such as the oft-yearne...

    @ Eating Our Words by Geri Maria Harris on May 10, 2010 @ 5:30 pm
  • Article

    Top 10 Places to Take Visitors

    Goode Co. offers a taste of Texas. We get asked a lot for suggestions on where to take visitors to Houston. Houston is an amazing place for foodies and non-foodies alike, and it's great to watch the surprised faces of non-Houstonians when they re...

    @ Eating Our Words by Jane Catherine Collins on May 10, 2010 @ 5:00 pm
  • Article

    Healthy Alternatives: Mongo's Bowl

    Back to our bowl. Mongo's provides customers with different bowls for different ingredients, which immediately helps the consumer with portioning out a meal more appropriately. For example, the vegetable bowl is the biggest, the protein is much small...

    @ Eating Our Words by Geri Maria Harris on May 10, 2010 @ 4:05 pm
  • Article

    Upcoming Events

    One of summer's sweetest berries will be celebrated this weekend at the annual Pasadena Strawberry Festival, now in its 37th year. If you've never been before, you can look forward to an old-fashioned, small-town festival on steroids -- and we mean t...

    @ Eating Our Words by Katharine Shilcutt on May 10, 2010 @ 3:40 pm
  • Article

    Robb Walsh's 100 Favorite Houston Dishes #45 Oysters with Lardons and Leeks at La Brocante

    When the season for raw oysters ends, we still eat a few cooked oysters -- when we can get them. I love the ones poached in cream and flavored with bacon and leeks served over puff pastry at Brocante on S. Kirkwood. The chef there is the legendary Ge...

    @ Eating Our Words by Robb Walsh on May 10, 2010 @ 2:29 pm
  • Article

    Random Ingredient: Heirloom Tomatoes

    What is it? The "heirloom" in heirloom tomatoes refers to the fact that many of the seeds have been passed down through generations of families. Cultivated for any number of characteristics, heirloom tomatoes come in endless shapes, sizes and...

    @ Eating Our Words by Amber Ambrose on May 10, 2010 @ 1:35 pm
  • Article

    Nostalgic in Houston: The Foods of Our Youth

    You can still get the fish at Luby's... Twenty-five years ago I was a wee elementary school lass who liked to watch Goonies, play Legos, and eat raw gelatin off my finger at swim meets. Life was easy back then - We got our sloppy joes from the caf...

    @ Eating Our Words by Ruthie Johnson on May 10, 2010 @ 12:01 pm
  • Article

    Recipe: Whole Wheat Bread

    A beekeeper visited the next week, cut a hole in the bedroom ceiling and sucked out 20,000 bees with a modified Shop-Vac. He pulled 40 pounds of honeycomb from the rafters. One of these chunks he left behind, freshly produced by our tiny friends and ...

    @ Eating Our Words by Mike Morris on May 10, 2010 @ 11:00 am
  • Article

    Where Are We Eating?

    A steam table filled with comfort food and down-home goodness. Does the setting below look familiar to you? Think you know where we're eating this week? Leave your best guess in the comments section below.

    @ Eating Our Words by Katharine Shilcutt on May 10, 2010 @ 9:00 am
  • Article

    This Week in Deliciousness

    Welcome back to the weekly roundup here at Eating Our Words, where we're still looking for a bakery that can fit "Sorry I Never Finished College and Quit Going to Church and Swear Too Much In My Articles and Am Generally a Huge Disappointment to You"...

    @ Eating Our Words by John Seaborn Gray on May 7, 2010 @ 6:00 pm
  • Article

    Khun Kay Thai Caf

    Still, the place is actually is very cool. The counter service is quick, and the menu is simple and to the point. Despite the lack of heat, the dishes I ate -- Pad Thai and jalapeo-fried rice, were delish. I chased it all back with a couple of Chang...

    @ Eating Our Words by Jason Kerr on May 7, 2010 @ 5:13 pm
  • Article

    Pocket Shot: WTF

    We might go back for another little pouch of booze to keep handy at our next court hearing... ...

    @ Eating Our Words by Jason Kerr on May 7, 2010 @ 4:24 pm
  • Article

    Mother's Day Pancakes: Four Ways

    We suggest making Mom feel extra super-duper special by having her over (or going to her place) and whipping up a Mother's Day breakfast. Now we're not suggesting slaving away in the kitchen all day to turn out the perfect rosemary hangar steak and c...

    @ Eating Our Words by Geri Maria Harris on May 7, 2010 @ 3:08 pm
  • Article

    Robb Walsh's 100 Favorite Houston Dishes: #46 Ice Cream at Hank's

    If you love church-supper desserts, you'll love the homemade Southern flavor of Hank's ice cream. The seasonal fruit flavors are great -- the strawberry is in right now. Of the year-round flavors, butter pecan is No. 1, followed by banana pudding. Th...

    @ Eating Our Words by Robb Walsh on May 7, 2010 @ 2:15 pm
  • Article

    Houston Restaurants Get National Attention

    For all the blustery proclamations issued from native Houstonians when our culinary scene is spotlighted by outside media -- "We know we're great; we don't need reassurance from Yankees!" -- it still feels nice to be recognized on a national level wh...

    @ Eating Our Words by Katharine Shilcutt on May 7, 2010 @ 1:15 pm
  • Article

    Baseball Food

    Summer means it's baseball season in Houston. Whether you love the Astros or hate them (probably hate them right now), baseball is still the American pastime. And, let's be honest, even when the games suck, you still go for the booze...we mean, food....

    @ Eating Our Words by Jane Catherine Collins on May 7, 2010 @ 12:32 pm
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From the Print Edition

Let the Food of El Sazon de Cuba Put You in a Miami State of Mind Let the Food of El Sazon de Cuba Put You in a Miami State of Mind

Miami, baby. Miami. Whenever he said the name of the city, he got a wistful look in his eyes, as if he were actually picturing walking along the beach in the… More >>

Bradley's Fine Diner Is Bradley Ogden's Chance to Get Comfy, for Better or Worse Bradley's Fine Diner Is Bradley Ogden's Chance to Get Comfy, for Better or Worse

"Yankee pot roast" is exactly what you might expect from a place calling itself a "fine diner." The tender beef roast is topped with buttery, crunchy bread crumbs and surrounded… More >>

60 Degrees Mastercrafted Is All About Meat, But It's the Seafood that Caught Our Fancy 60 Degrees Mastercrafted Is All About Meat, But It's the Seafood that Caught Our Fancy

In a sea of specials and featured dishes and staff favorites, the catch of the day stood out: a simple fillet of red snapper atop a bed of eggplant and… More >>

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