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  • 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
  • Article

    You Can't Knock the Wurst!

    Fans of the old Kahn's Deli on Rice Blvd. in the Rice Village know it has had a make-over and is under new management/ownership. Several people have said "it's just not the same"; others are just plain brokenhearted about the ordeal. When we ask them...

    @ Eating Our Words by Jason Kerr on December 14, 2009 @ 3:00 pm
  • Article

    The Chicken or the Egg?

    There are fresh free-range eggs for three dollars a dozen behind the front counter. Of course, if you want really fresh eggs, the store also sells chickens. Hens start at $12, roosters are $13, but there are also baby chicks if you want to raise them...

    @ Eating Our Words by Robb Walsh on December 14, 2009 @ 2:15 pm
  • Article

    Captivating Crepes

    Shielded behind a clever sign announcing "CREPES," Melangie Creperie is run by Buffalo Sean, a mellow kind of guy who first learned how to make crepes via YouTube before heading to Paris to perfect his skills. Lest you think the guy doesn't know his ...

    @ Eating Our Words by Ruthie Johnson on December 14, 2009 @ 1:05 pm
  • Article

    Sunrise Taquito

    There's something therapeutic about sleepily watching your breakfast being made, and these cooks certainly know what they are doing. All prep is in plain view; at the center station, a towering pile of fresh jalapeos is chopped as salsa is sectioned...

    @ Eating Our Words by Lauren McKechnie on December 14, 2009 @ 12:24 pm
  • Article

    Donut Patrol: Chez Beignet

    And they come with a mug of chicory coffee au lait, if you like them that way. An elderly German couple named the Jantzens have been making quality beignets in Space City for over a decade now. For most of its history, Chez Beignet was located on Bu...

    @ Eating Our Words by Robb Walsh on December 14, 2009 @ 11:09 am
  • Article

    Top 5 Holiday Hangover Cures

    The holidays are great -- parties, presents, and vacation. Well, that is until you wake up Saturday morning with a vicious headache. Maybe vampires have the right idea by only coming out at night. But, for now, we still have to get up in the morning ...

    @ Eating Our Words by Jane Catherine Collins on December 14, 2009 @ 10:00 am
  • Article

    Where Are We Eating?

    Could this be the best eggroll in town? At least one of our loyal readers thinks so. And if you can figure out where we're eating this week, that eggroll could be yours. ? Leave your best guess in the comments section below.

    @ Eating Our Words by Katharine Shilcutt on December 14, 2009 @ 8:00 am
  • Article

    This Week in Deliciousness

    Welcome back to the weekly roundup here at Eating Our Words, where our special brand of Christmas party punch can double as deck sealant and paint stripper. Greenway Barista started off the week with some deep-dish Chicago pizza that looks like a cru...

    @ Eating Our Words by John Seaborn Gray on December 11, 2009 @ 4:48 pm
  • Article

    Deep-Fried Sweetbreads

    But once you learn to love sweetbreads, you can also appreciate the much simpler Mexican approach. I had a few deep-fried mollejas (as they are known in Spanish) at Gerardo's for lunch today. They were hot out of the fryer and spectacular dipped in s...

    @ Eating Our Words by Robb Walsh on December 11, 2009 @ 4:10 pm
  • Article

    Four Courses at Sophia

    Now in his second year solo, chef David Alvarado (formerly of Shade in the Heights and La Vista in the Galleria) offers comfortable but impressive food in a welcoming setting that sports local art on the walls and friendly, competent service. We gla...

    @ Eating Our Words by Mike Morris on December 11, 2009 @ 3:30 pm
  • Article

    Holiday Wine Tasting at Sonoma

    ? We hope you've marked your calendar for the December 19th event at Sonoma Wine Bar, because we can't wait to see you there. Eating Our Words is excited to be hosting its first ever event for our readers: a Holiday Tasting that w...

    @ Eating Our Words by Katharine Shilcutt on December 11, 2009 @ 3:15 pm
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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 >>

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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 >>

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