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  • Article

    Amazing Menudo at Pico's Mex-Mex

    Pico's offered an outstanding assortment of Mexican brunch items. Pico's Mex-Mex in Bellaire sure knows how to throw a hell of an anniversary party. This past Sunday, the beloved Mexican restaurant celebrated 26 years in business by setting up ten...

    @ Eating Our Words by Katharine Shilcutt on March 11, 2010 @ 5:30 pm
  • Article

    Food Fight: Battle Pad See Ew

    Everyone has different standards by which they judge restaurants. Atmosphere, service, price, quality of the food -- all items that come into play when weighing restaurants against one another. In that same vein, everyone has a dish by which they jud...

    @ Eating Our Words by Katharine Shilcutt on March 11, 2010 @ 5:00 pm
  • Article

    Happy Hour Scene: The Hideout

    ? Rodeo cowboys getting drunk and picking up women is an interesting scene. It doesn't look like it takes much effort. They just stand there in the same clothes they competed in hours earlier, sometimes with the dirt still on their jeans an...

    @ Eating Our Words by Paul Knight on March 11, 2010 @ 4:30 pm
  • Article

    W Grill: A New Way to Take Away

    Woven among the high-end new restaurants (and glitter-n-glitz bars) on Washington Avenue is the W Grill, a teensy to-go restaurant offering an eclectic mix of foods. While the indoor area has space for the walk-up counter only, there's a small outdoo...

    @ Eating Our Words by Ruthie Johnson on March 11, 2010 @ 3:30 pm
  • Article

    Robb Walsh's 100 Favorite Houston Dishes: #82 Kielbasa on a Sizzling Comal at Polonia, 1900 Blalock

    Those flat, oval-shaped Mexican comals set in a wooden frame became famous when sizzling fajitas were first served on them in the 1980s, but I have seen the little frying pans adapted to a lot of culinary presentations. Polonia's kielbasa and sauerkr...

    @ Eating Our Words by Robb Walsh on March 11, 2010 @ 2:30 pm
  • Article

    Cocio Mudslides

    Cocio is a stylish little chocolate milk contained within a retro-looking glass bottle. It is made of only three fresh ingredients: reduced fat milk, sugar and cocoa. And despite its lack of preservatives, oddly enough it requires no refrigeration an...

    @ Eating Our Words by Geri Maria Harris on March 11, 2010 @ 1:36 pm
  • Article

    Searching for the Perfect Muffin

    We were getting a little tired of mediocrity, okay? We'd been in Houston six months and still hadn't found a muffin that did any better than a B-minus, or maybe a B, depending on how poorly the other idiot pupils graded on the curve. Sure, there ar...

    @ Eating Our Words by Mike Morris on March 11, 2010 @ 12:31 pm
  • Article

    Kolache Crawl: Czech-Mex at Prasek's

    Prasek's is an excellent Czech smokehouse and a great stop on the highway, but, with the exception of the kielbasa and sauerkraut sandwich, the prepared foods are pretty boring. The presence of a Czech bakery on the premises makes you wonder why Pras...

    @ Eating Our Words by Robb Walsh on March 11, 2010 @ 11:23 am
  • Article

    The Top 10 Restaurants in the Heights

    Creating a top ten list for the Heights is an intimidating process. At a basic level, it's difficult to even define the Heights. And with so many great restaurants to choose from, we've had to leave out popular spots Teotihuacan, Vietnam Restaurant, ...

    @ Eating Our Words by Ruthie Johnson on March 11, 2010 @ 10:00 am
  • Article

    Canned Curry

    At home, we prepared the curry to directions with a pot of jasmine rice cooking at the same time. We cheated a little and added some peas to the mix so it looked just like on the label. We left the lid off to simmer, as directed, and walked off for n...

    @ Eating Our Words by Becky Means on March 11, 2010 @ 8:00 am
  • Article

    Texas-Size Bento at Umai

    called "sets" here. They were huge! We ordered the eel set, and it came with kimchee, miso soup, three different mini appetizers, salad, rice and an incredible veggie tempura, all for under $12. We haven't experienced a deal like this since Beaver's ...

    @ Eating Our Words by Greenway Barista on March 10, 2010 @ 5:00 pm
  • Article

    Sampler Plate: This Week In Food Blogs

    Each week, we put together a sampler plate of the most interesting links from both local and national food blogs. Know a blog we should be paying particular attention to? Leave the address in the comments section below. Not Eating Out in New York: W...

    @ Eating Our Words by Katharine Shilcutt on March 10, 2010 @ 4:30 pm
  • Article

    Robb Walsh's 100 Favorite Houston Dishes: #83 El Ultimo Taco Truck's Breakfast Tacos, Longpoint and Antoine

    Breakfast tacos are not authentic Mexican food -- they are a Tex-Mex creation. They rose in popularity in the 1970s and 1980s at the same time that fast food restaurants started offering breakfast. They were a way for Tex-Mex joints (and taco trucks)...

    @ Eating Our Words by Robb Walsh on March 10, 2010 @ 4:00 pm
  • Article

    Barbecue - More Than Just Meat

    On a recent visit to Coopers in Llano, we found this out the hard way. Coopers is always listed as some of the best barbecue in Texas, so maybe our expectations were too high. But, after our first bite of overly salty brisket, our hearts sank. The ot...

    @ Eating Our Words by Jane Catherine Collins on March 10, 2010 @ 3:30 pm
  • Article

    10 Deceptively Easy Dishes

    While the items below might sound difficult to make, every single one of them is deceptively simple to assemble, cook or bake. Get ready to wow your next church potluck supper attendees or just cook a fantastic meal for friends. And you don't even ha...

    @ Eating Our Words by Katharine Shilcutt on March 10, 2010 @ 2:30 pm
  • Article

    Tasting Barbecue Sauces

    The contenders - in no particular order: Stubb's Smoky Mesquite BBQ sauce Salt Lick Original Recipe sauce Meyer's Elgin Smokehouse Head Country Original BBQ Sauce Cattleman's Award Winning Classic Sauce Argia B's Mumbo Sauce, Hickor...

    @ Eating Our Words by Becky Means on March 10, 2010 @ 1:00 pm
  • Article

    Chef Chat, Part 3: Marc Borel

    After our awesome cupcake experience, we decided to try a horseradish and olive panini served with chips and house pickles. We ordered a bottle of Odysseus Priorat on Borel's suggestion. The wine had an incredibly delicate, light body with the crisp,...

    @ Eating Our Words by Greenway Barista on March 10, 2010 @ 12:24 pm
  • Article

    Broccoli Rabe ala Robb

    There is much confusion in the taxonomy world about broccoli rabe (or raap or rapi). Everyone agrees it's not related to broccolini. But is the vegetable the Italians call rapini the same as the vegetable the Chinese call kai-lan? And did it originat...

    @ Eating Our Words by Robb Walsh on March 10, 2010 @ 11:27 am
  • Article

    Brew Blog: Aventinus, G. Schneider & Sohn's Wheat Doppelbock

    The most important thing to say about this beer is to let it warm up. That makes it sound bad, and it's not. The beer really did improve with a little patience. Part of the value of a wheat is the smooth mouth feel, and this one at its coldest and mo...

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

    Stirred and Shaken: Roeder's Pub's Dragon-Ass

    What would you do in this situation? You're with a small group, doing some weeknight drinking on the patio of a neighborhood everybar -- in this case, Roeder's Pub (3116 S. Shepherd, 713-524-4994). You're waiting to hear a selection on the jukebox --...

    @ Eating Our Words by Glenn Livet on March 10, 2010 @ 8:00 am
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