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  • 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
  • Article

    Traceability

    We keep hearing this term when it comes to coffee - people want to know the route our brew took from the farm to our morning cup. It represents the emerging of a more conscientious consumer, one who demands to know who produced her food products, whe...

    @ Eating Our Words by Greenway Barista on December 11, 2009 @ 2:51 pm
  • Article

    Donut Patrol: Shipley's on Ella

    On Wednesday, a commenter named mamamia2 wrote: "I have been to almost EVERY SHIPLEY'S IN HOUSTON...I had not been to the one on Ella until I got to high school. It's the best damn donut place in the world...& I honestly think there is crack in them....

    @ Eating Our Words by Robb Walsh on December 11, 2009 @ 2:10 pm
  • Article

    Top 5 Grocery Store Openings of the Decade

    The hot dog section at an H-E-B Yesterday, we recounted the top five grocery store closings that had a significant impact on the Houston supermarket scene during the past 10 years. But for as much as we may (or may not) miss AppleTree or Albertso...

    @ Eating Our Words by Katharine Shilcutt on December 11, 2009 @ 1:33 pm
  • Article

    Happy Hour Scene: Leons Lounge

    ? The road in front of Leon's Lounge is torn up -- really bad torn up -- and there were only a couple cars parked behind orange safety cones when we walked up, so we thought, 'This is going to be one lame happy hour.' We walked in and, besides the ...

    @ Eating Our Words by Paul Knight on December 11, 2009 @ 12:40 pm
  • Article

    Openings and Closings: November 2009

    Closings La Strada, 322 Westheimer Bangkok Room, 914 Main 713 Restaurant and Lounge, 10001 Westheimer Mama Ninfa's, 9401 Katy Freeway Memorial Grill, 14510 Memorial Tio Pepe, 5213 Cedar Garnaxas Tapas Bar, 5213 Cedar Kilgore...

    @ Eating Our Words by Katharine Shilcutt on December 11, 2009 @ 12:00 pm
  • Article

    Texas Traveler: Bakery Caf in Aransas Pass

    Aransas Pass, once known as the "Shrimp Capital of Texas," has changed its nickname to "Saltwater Haven," because there aren't so many shrimp boats there anymore. They still call their annual civic festival Shrimporee though. The first time I went to...

    @ Eating Our Words by Robb Walsh on December 11, 2009 @ 11:00 am
  • Article

    World Class Banana Pudding

    ? If you love old-fashioned banana pudding with Nabisco Nilla wafers made from scratch, check out the dessert selections at Discount Food Store on Homestead at Laura Koppe. The cafeteria inside the store serves arguably the finest soul...

    @ Eating Our Words by Robb Walsh on December 11, 2009 @ 10:00 am
  • Article

    German Chocolate... Pie?

    ? You've probably had German chocolate cake, the multilayered chocolate dreamboat filled and topped with a luscious coconut-pecan frosting. While this lover is a year-round nationwide favorite, most people have never heard of its cousin,...

    @ Eating Our Words by Ruthie Johnson on December 11, 2009 @ 8:00 am
  • Article

    Eating Local: Froberg Vegetable & Fruit Farm

    While I was at Canino's yesterday, I bought a sack of seedless, easy-peeling satusmas. They were wonderfully sweet too. The sign said they came from Froberg Farms in Alvin. Turns out lots of other produce comes from Froberg Vegetable & Fruit Farm too...

    @ Eating Our Words by Robb Walsh on December 10, 2009 @ 5:18 pm
  • Article

    Trying the Bellaire Broiler Burger

    After reading a few dozen passionate online reviews about the Bellaire Broiler Burger, a local legend, we decided to swing by Bellaire and Bissonnet, where BBB is tucked away in a time capsule out of the '70s. Smoking was allowed there until not too ...

    @ Eating Our Words by Lee Riner on December 10, 2009 @ 4:02 pm
  • Article

    Top 5 Grocery Store Closings of the Decade

    As we close out the Oughts and move into a new decade, we look back at the five biggest departures from the Houston supermarket scene in the last 10 years (and yes, we're counting the decade as 1999 to 2009). Randall's: What? you may exclaim. Randal...

    @ Eating Our Words by Katharine Shilcutt on December 10, 2009 @ 3:30 pm
  • Article

    A Mass-Produced Meal

    This place "proudly serves" factory-produced food and at the same time is attempting to offer its customers fresh plates of hot value. In our opinion, this creates confusion for the everyday citizen who is looking for an honest-to-God wholesome meal....

    @ Eating Our Words by Greenway Barista on December 10, 2009 @ 3:00 pm
  • Article

    Food Fight: Battle Bo Luc Lac

    ?Bo luc lac -- also known as Vietnamese shaking beef -- is a traditional favorite and a meat lover's kind of dish. Considering the fact that the ingredients are so simple and so very Western, in fact, we're surprised that the garlic-tinged sauteed be...

    @ Eating Our Words by Katharine Shilcutt on December 10, 2009 @ 2:30 pm
  • Article

    Wine of the Week - Marcy Jimenez of Houston Wine Merchant

    How did she break in to the wine business? As a bartender, of course. "I started as a bartender in New Orleans, and it was a natural progression. New Orleans is all about great food and drinking, so as a 24-year-old with pockets full of money, I star...

    @ Eating Our Words by Jane Catherine Collins on December 10, 2009 @ 1:15 pm
  • Article

    Traditional American Breakfast with a Side of Breakfast

    The breakfast menu is a sign hanging from the ceiling behind the counter with numbered offerings on it. After waiting in a short, fast-moving line, we gave our order to the woman behind the register, who was wearing a pink bandanna. She announced it ...

    @ Eating Our Words by Jason Kerr on December 10, 2009 @ 12:18 pm
  • Article

    Multi-Cultural Houston Breakfast

    Skip the overcooked eggs and you can get a helluva breakfast at Xelapan Bakery. I never paid much attention to this little storefront until a couple of years ago when I drove by with famous Chicago Mexican restaurant owner Rick Bayless. "Hey, there's...

    @ Eating Our Words by Robb Walsh on December 10, 2009 @ 11:08 am
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