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  • Article

    Market to Plate: Local Citrus Salad at the Grove

    Saturdays are farmers' market days, when The Grove Restaurant's executive chef picks the produce he'll use in that evening's specials and, more important, finds a few hours not to answer phone calls but to cook. "My challenge is to use what's avail...

    @ Eating Our Words by Mike Morris on December 16, 2009 @ 3:00 pm
  • Article

    My Tour Guide to Hanoi Cuisine

    Han runs a translation service in Houston and drives a Lincoln Town Car nicknamed "Goldie Han." He chronicles his adventures on a blog called Carl's Journey. ...

    @ Eating Our Words by Robb Walsh on December 16, 2009 @ 1:58 pm
  • Article

    Bartender Chat - Katherine Apple of Hearsay

    Apple has been a bartender for 10 years, and she takes mixology very seriously. "I focus on delivering top-quality drinks quickly," she said. "In my opinion, I make the best dirty martini." Was this a challenge? Of course! We had to order one. "The t...

    @ Eating Our Words by Jane Catherine Collins on December 16, 2009 @ 1:00 pm
  • Article

    Health Department Roundup: Donut Patrol Edition

    We know he loves Shipley Donuts. But the one at 6619 Tidwell was a repeat offender for substandard trash receptacles and surfaces not cleaned often enough, and the location at 3726 Scott had food stored in unclean and/or uncovered containers. The Shi...

    @ Eating Our Words by Lauren McKechnie on December 16, 2009 @ 11:56 am
  • Article

    The Search for Christmas Tamales

    Last year, I resorted to ordering my Christmas tamales from somebody on Craigslist. I figured that's where I could find all the little old ladies who used to walk around with bags of tamales. There were lots of them all right. But I ended up with qui...

    @ Eating Our Words by Robb Walsh on December 16, 2009 @ 11:14 am
  • Article

    Day Trip: Caf Medici in Austin

    The West Lynn location has started an innovative coffee, charcuterie and dessert pairing called Medici Notte that is available Friday and Saturday evenings. Led and created by competitive barista Lorenzo Perkins, this coffee experience is an affordab...

    @ Eating Our Words by Greenway Barista on December 16, 2009 @ 10:00 am
  • Article

    Bodega's Taco Shop's Hibiscus Margarita on the Rocks

    Bodegas's frozen margaritas beat out the average super-sweet swill because the restaurant uses fresh ingredients and offers fruity additions like guava and tamarind for very cheap. (I tried the hibiscus, probably because it was the last of many optio...

    @ Eating Our Words by Glenn Livet on December 16, 2009 @ 8:00 am
  • Article

    Win Tickets to Our Holiday Wine Tasting at Sonoma

    ? You only have a few days left to buy tickets for our first-ever event at Sonoma -- a holiday wine tasting featuring 40 different kinds of beer, wine and champagne -- but one lucky reader could win a pair of tickets for free! The f...

    @ Eating Our Words by Katharine Shilcutt on December 15, 2009 @ 5:25 pm
  • Article

    Gas Station Sushi

    Only a few short days after Eating Our Words' body revolted violently against some inadvisedly consumed cheese enchiladas that had been on a steam table for far too long, as it turns out, we decided to show our stomach who's boss. Take back the night...

    @ Eating Our Words by Katharine Shilcutt on December 15, 2009 @ 4:56 pm
  • Article

    Urban Gardening: My Organic Dirt Patch

    So I went to Wabash Feed Store and bought some dirt and some locally made organic fertilizer. San Jacinto Environmental Supplies on 34th St. makes its Microlife fertilizer out of seaweed and fish juice and that sort of stuff. Gardening types rave abo...

    @ Eating Our Words by Robb Walsh on December 15, 2009 @ 4:00 pm
  • Article

    A Transplant Tries Van Loc

    Well, we discovered Van Loc was not a mead hall, but home to a lengthy list of Vietnamese and Chinese dishes (182 to be exact, not counting desserts, drinks and booze). We started with No. 1, the shrimp and pork spring rolls rolled in rice paper. T...

    @ Eating Our Words by Mike Morris on December 15, 2009 @ 3:15 pm
  • Article

    Donut Patrol: Long Bread and Sweet Soy Milk

    Wait a minute, astute observers of Donut Patrol might protest, you already wrote about the long bread, or you tiao, as its known in Chinese, at Classic Kitchen on Bellaire. Yes that's true, I admit. But on that occasion, I just walked into the restau...

    @ Eating Our Words by Robb Walsh on December 15, 2009 @ 2:15 pm
  • Article

    Cloud 9ers

    Laced with something more powerful than MSG, the chicken-fried chicken looks like any other but tastes divine - the breading is flavorful and perfectly crisp, and the mashed potatoes and green beans accompanying it are buttery heaven. Don't know what...

    @ Eating Our Words by Lauren McKechnie on December 15, 2009 @ 1:15 pm
  • Article

    Odd Pair: Doritos Nacho Cheese Chips

    Bolla Bardolino wasn't that easy to find, which was strange for a fairly common wine. We saw other types of Bolla wine but not the Bardolino. Not to worry, though. We always get our wine. We finally found it in the big-bottle section of Spec's -- 1.5...

    @ Eating Our Words by Jane Catherine Collins on December 15, 2009 @ 12:15 pm
  • Article

    Praise for Paulie's

    This Italian quick-service joint offers fresh pastas, soups and salads. The Petronella family has been running Paulie's (1834 Westheimer) for more than ten years, and since the one and only Paulie took over the family reins to the restaurant named af...

    @ Eating Our Words by Greenway Barista on December 15, 2009 @ 11:14 am
  • Article

    Taco Truck Gourmet: Pan de Elote LaLa

    When I think of cornbread, I think of Southern cooking. In fact, Cornbread Nation is the title of the annual collection of outstanding Southern food writing put out by the Southern Foodways Alliance. But there are a lot of ways to cook cornbread and ...

    @ Eating Our Words by Robb Walsh on December 15, 2009 @ 10:00 am
  • Article

    Where Are We Drinking?

    Who among us hasn't ended up flat on their back after too many drinks? This perspective may look familiar, but does the bar? ? Leave your best guess in the comments section below.

    @ Eating Our Words by Katharine Shilcutt on December 15, 2009 @ 8:00 am
  • Article

    The Shameless Chef: Shit On a Shingle

    ? I don't know if the soldiers still eat "chipped beef on toast" in the U.S. military; we'd have to ask Craig Hlavaty, Rocks Off's resident ex-military running dog. However, they used to, with the dish earning the nickname "shit on a shingle" or simp...

    @ Eating Our Words by John Seaborn Gray on December 15, 2009 @ 7:03 am
  • Article

    What a Difference a Decade Makes: Zagat's Top 5 Restaurants in 1999 and 2009

    Those simple times extended to peoples' taste in cuisine. The five most popular restaurants in 1999 -- according to Zagat -- were bastions of old-school, back-slappy, good times with good old boys. Only one of them even verged on "ethnic" cuisine. Th...

    @ Eating Our Words by Katharine Shilcutt on December 14, 2009 @ 4:52 pm
  • Article

    Logan Farm's Akaushi Burger

    The flavor of the ground meat was excellent, and so was the architecture of the sandwich. Too bad the kitchen help cooked the Akaushi burger well-done. I am willing to bet the sandwich-maker also squished the patty with a spatula in an effort to get ...

    @ Eating Our Words by Robb Walsh on December 14, 2009 @ 3:30 pm
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