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  • 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
  • International House of Sandwiches - Juan Mon's youthful swagger is endearingly silly, and his sandwiches are very tasty.

    Article

    International House of Sandwiches - Juan Mon's youthful swagger is endearingly silly, and his sandwiches are very tasty.

    Item #17 on the menu at Juan Mon's International Sandwiches is the "Venice," a fresh baguette stuffed with spaghetti, salami, provolone cheese, grilled onions and sour cream. To be honest, I ordered it because it sounded goofy. But after my first bit...

    by Robb Walsh on January 7, 2010
  • Article

    The Chelsea Grill - New life in the old DNR spot

    Tony Gutierrez is entering the third stage of his life. He started out as a flight attendant, then moved to Houston eight years ago and opened Crew Staffing, which supplies employees to the hospitality industry for private parties and social gatherin...

    by Paul Galvani on January 7, 2010
  • No Can Do - Sardinas a la brasa en escabeche at Andalucia Tapas and Taverna

    Article

    No Can Do - Sardinas a la brasa en escabeche at Andalucia Tapas and Taverna

    If you think sardines always come in a can, think again. The sardinas a la brasa en escabeche ($7), one of the many hot tapas available at Andalucia Tapas and Taverna (1201 San Jacinto, 832-319-6673), are fresh sardines. Usually larger than the canne...

    by Paul Galvani on January 7, 2010
  • Stirred and Shaken - Rebels Honky Tonk's Mother-Effer

    Article

    Stirred and Shaken - Rebels Honky Tonk's Mother-Effer

    At Rebels Honky Tonk (5002 Washington, 713-862-7172), the classics are relegated to the bathroom. The record jackets mounted on the men's-room wall feature the likes of Willie Nelson and Marty Robbins, but on a recent Wednesday night a couple KILT-FM...

    by Glenn Livet on January 7, 2010
  • 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
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From the Print Edition

Let the Food of El Sazon de Cuba Put You in a Miami State of Mind Let the Food of El Sazon de Cuba Put You in a Miami State of Mind

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Bradley's Fine Diner Is Bradley Ogden's Chance to Get Comfy, for Better or Worse Bradley's Fine Diner Is Bradley Ogden's Chance to Get Comfy, for Better or Worse

"Yankee pot roast" is exactly what you might expect from a place calling itself a "fine diner." The tender beef roast is topped with buttery, crunchy bread crumbs and surrounded… More >>

60 Degrees Mastercrafted Is All About Meat, But It's the Seafood that Caught Our Fancy 60 Degrees Mastercrafted Is All About Meat, But It's the Seafood that Caught Our Fancy

In a sea of specials and featured dishes and staff favorites, the catch of the day stood out: a simple fillet of red snapper atop a bed of eggplant and… More >>

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