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  • Article

    Tex-Pole Kielbasa on a Sizzling Comal

    Next time I go to a flea market and see some those flat, oval-shaped Mexican comals set in a wooden frame, I am going to buy a couple. They became famous when sizzling fajitas were first served on them in the 1990s, but I have seen the little frying ...

    @ Eating Our Words by Robb Walsh on October 29, 2009 @ 11:00 am
  • Article

    Are You Drinking Stale Coffee?

    The problem: enzymatic browning. It's what happens when you cut an apple in half and it turns brown. When coffee beans are roasted, carbon dioxide leaves the bean, creating holes for air to get into and causing the coffee to turn stale. This takes pl...

    @ Eating Our Words by Greenway Barista on October 29, 2009 @ 9:00 am
  • Punjabi To-Go - This 16-year-old Indian restaurant is still turning out great curries; just don't expect atmosphere -- or silverware.

    Article

    Punjabi To-Go - This 16-year-old Indian restaurant is still turning out great curries; just don't expect atmosphere -- or silverware.

    Using the handle of a plastic fork, I managed to get the marrow out of the bones of my sensational goat vindaloo. I spread the fatty, curry-flavored marrow goo on hot, puffy garlic naan bread and savored every bite. The curries at Sher-E-Punjab, a...

    by Robb Walsh on October 8, 2009
  • Article

    Vin Bar

    Houston's socialites will have to wait just a tad longer for the famed Valentino's to open. Meanwhile, Chef Cunninghame West and staff are honing their skills at the newly opened Vin Bar (Hotel Derek, 2525 West Loop S., 713-850-9200), Houston's first...

    by Paul Galvani on October 8, 2009
  • Looks Like Sausage, Tastes Like Shrimp - Taquitos de Brochetta at Churrascos

    Article

    Looks Like Sausage, Tastes Like Shrimp - Taquitos de Brochetta at Churrascos

    The taquitos de brochetta ($15) appetizer at Churrascos (2055 Westheimer, 713-527-8300) always goes fast. At first glance, it appears the tacos are made with chorizo, but the small flour tortillas actually contain thin slices of bacon-wrapped shrimp ...

    by Paul Galvani on October 8, 2009
  • LONE STAR SALOON'S GREEN DEMON

    Article

    LONE STAR SALOON'S GREEN DEMON

    It was dangerously close to Tuesday morning, it was raining and I was combing the gutter outside Lone Star Saloon (1900 Travis, 713-757-1616) for a receipt I shouldn't have thrown away. Bartender Kari was helping me look because a) she's gracious, b)...

    by Glenn Livet on October 8, 2009
  • Article

    Simon Moon Teaches Korean BBQ 101

    Of course it was the middle of the afternoon on a weekday, and the restaurant was nearly empty. Don't expect personal-chef service on a weekend night. But if you have any questions about Korean barbecue, don't hesitate to ask chef Moon -- he is a ver...

    @ Eating Our Words by Robb Walsh on October 28, 2009 @ 6:24 pm
  • Article

    Late Night Scene: Brasil

    While Flight of the Conchords plays over the sound system, we harass the barista about the caffeine content of a chai latte (moderate), which desserts go well with coffee (not the chocolate ones), and how big the appetizers are (huge). It is a primo ...

    @ Eating Our Words by Sarah Rufka on October 28, 2009 @ 5:42 pm
  • Article

    Health Department Roundup

    A visit to the restaurant's bar area found that food was not protected from potential contamination and that there were no clean towels or hand-dryers near the hand-washing sink. Over at Los Cucos' buffet/wait staff station, food on display was not p...

    @ Eating Our Words by Olivia Flores Alvarez on October 28, 2009 @ 4:30 pm
  • Article

    All-You-Can-Eat Buffet Comedy

    My brother Dave is a restaurant purveyor, and he once specialized in Chinese restaurants. Dave memorized the funniest lines from portly stand-up comic John Pinette's hilarious bit about being banned from the all-you-can-eat Chinese buff...

    @ Eating Our Words by Robb Walsh on October 28, 2009 @ 3:30 pm
  • Article

    Southern Hospitality at Ginza Japanese Restaurant

    The meal begins with hot towels and ends with sliced oranges - clearly the extracurricular work of an experienced sushi knife. A server hovers four feet from my table with ice water, and the wait staff saunter around in simple, muted kimonos. ...

    @ Eating Our Words by Lauren McKechnie on October 28, 2009 @ 2:30 pm
  • Article

    Barbecue and Banchan

    But Korean Diner is not cheap. And the banchan is utterly lame. Along with some average kim chee and tasteless sprouts, we got one little bowl containing steamed broccoli and one with a boiled potato in it -- and both of them were covered with a brig...

    @ Eating Our Words by Robb Walsh on October 28, 2009 @ 1:30 pm
  • Article

    Australian Oreo Cookie Ripoff Ignites Debate Over "Creole," To The Bafflement Of Houston Creoles

    ? It's a never-ending debate around these parts. What is Creole? Is it the same as Cajun? If not, why not? And let's say you were an Australian supermarket chain and were looking for a name for your in-house generic rip-off of the Oreo, a...

    @ Eating Our Words by John Nova Lomax on October 28, 2009 @ 12:00 pm
  • Article

    Chef Talk: Mother Rucker

    Cutting-edge chef Randy Rucker doesn't even have a kitchen. Eating Our Words crashed a private event he booked to get a look at what keeps him the most sought-after renegade around. Eating Our Words: What made you interested in molecular gastronomy?...

    @ Eating Our Words by Greenway Barista on October 28, 2009 @ 11:00 am
  • Article

    Stirred and Shaken: The Tavern's Bay Breeze

    ? I had been asked to leave establishments for unbecoming conduct, but never for trying to cover a place for the paper. So I was surprised when that happened at Dirt Bar (222 Yale, 713-426-4222), where media types are apparently not we...

    @ Eating Our Words by Glenn Livet on October 28, 2009 @ 9:00 am
  • Article

    A Vegan Dinner at a Meatatarium

    Appetizers: sweet potato chips and truffled carrots, radishes and turnips ?Vegans may take our cheese (and milk and meat and butter and even honey), but they may never take...our truffles. This seemed to be the rallying cry on Monday night at ...

    @ Eating Our Words by Katharine Shilcutt on October 27, 2009 @ 6:00 pm
  • Article

    Banh Cuon: Tay Ho 18

    Banh cuon restaurants are a lot more common in Southern California than they are in Houston. Tay Ho 18 is the 18th franchise location of an Orange County restaurant chain. The tables, surrounded by partitions, are set out in the open part of the mall...

    @ Eating Our Words by Robb Walsh on October 27, 2009 @ 5:30 pm
  • Article

    Beef Cheeks at Gerardo's Drive-in

    The idea that meat can come from the head of a cow is alien to many. But as Robb Walsh has shown, cow head is chock full of meaty, gelatin-y goodness. One of the traditional preparations of this type of meat is, of course, barbacoa de cabeza. This is...

    @ Eating Our Words by J.C. Reid on October 27, 2009 @ 4:30 pm
  • Article

    The Shameless Chef: Pan Sausage Spaghetti

    The prep time takes a little longer than last week's dish, but it's slightly less involved. There's no batter to worry about, so you don't have to worry about the consistency of any of the elements. All you'll need is: - 1 one-pound pack of spaghett...

    @ Eating Our Words by John Seaborn Gray on October 27, 2009 @ 3:30 pm
  • Article

    Donut Patrol: Churros at Arandas Bakery

    At Hugo's, the kitchen doesn't fry the churros until they are ordered, so they're served piping hot. Hugo's fills the hollow tube inside the donut with dulce de leche and serves it on a plate with a little scoop of mocha ice cream. But I can't afford...

    @ Eating Our Words by Robb Walsh on October 27, 2009 @ 2:30 pm
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From the Print Edition

Is There Room in the Neighborhood for Heights General Store? Is There Room in the Neighborhood for Heights General Store?

Harold's, as the restaurant up the stairs and above Heights General Store is affectionately called, isn't open for dinner on Monday nights, but somehow I missed that fact. Downstairs, the… More >>

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When I was preparing to move to Houston nearly a year ago, I heard a lot of apologies from people. "Houston?" they would say, incredulously. "Wow. I'm sorry. Sounds like you'll… More >>

The Newest Churrascos Is a Satisfying Chip Off the Cord&uacute;a Block The Newest Churrascos Is a Satisfying Chip Off the Cordúa Block

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 >>

Where to Eat in Houston for Easter 2014 Where to Eat in Houston for Easter 2014

On the Menu Some of you may be wondering, "When is Easter?" And I bet those of you who gave something up for Lent know exactly when Easter is (you've been… More >>

Tiger Den's Noodles and Broth Are Vying to Be Houston's Best Tiger Den's Noodles and Broth Are Vying to Be Houston's Best

On average, a bowl of ramen takes 27 minutes to eat. When it comes to your table, you first must feel the bowl. Cup your hands around the patterned porcelain and… More >>

Ordering Truffles Out of Season Ordering Truffles Out of Season

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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