<< Previous Page  |  1  |  ...  |  187  |  ...  |  374  |  ...  |  561  |  ...  |  676  |  677  |  678  |  ...  |  748  |  ...  |  751  |  Next Page >> 13521 - 13540 of 15006

  • Article

    Transcendent Tacos - Laredo Taqueria serves up authentic Tex-Mex -- and that's not an oxymoron

    It's breakfast time at Laredo Taqueria on Patton, and while I stand in line waiting to order, I'm watching the flour tortilla I'm about to eat being hand-formed before my eyes. While one woman pats and rolls the tortillas out with a thick dowel-lik...

    by Robb Walsh on August 26, 2004
  • Article

    Rum Runner - Buon Appetito

    It's almost a pity that one has to enjoy a whole meal at Buon Appetito (2231 West Holcombe, 713-665-4601) before getting to taste the house specialty, the torta 'o rum ($4.50). Italians love to add liqueur to almost anything they cook, especially des...

    by Paul Galvani on August 26, 2004
  • Article

    Sushi Pudding - You can bank on the salmon and chili tapioca at the Hotel Icon's Bank Jean-Georges

    Shaved salmon marinated with coconut lime juice, chili tapioca and Asian pear" is an appetizer on the menu at the elegant Bank Jean-Georges in the Hotel Icon on Main Street. But what is it exactly? Sushi and tapioca? Does it come in a bowl like a pud...

    by Robb Walsh on August 19, 2004
  • Article

    The Pushers - Restaurants peddling bottled water need to chill

    When I ate dinner at Bank Jean-Georges with my daughter, the waiter asked if we wanted fizzy, still or "Houston" water. I asked for the Houston. Oddly the water here is served in petite stemware more appropriate in size for a glass of port. And since...

    by Robb Walsh on August 19, 2004
  • Article

    Really Heavenly Food - Mark's American Cuisine

    How long you've been in Houston determines what you remember of the red brick structure on Westheimer in the heart of the Montrose. That funky eatery called Frescos? A '70s club and head shop? Or the original St. Matthews Church? Natives and newcomer...

    by Marene Gustin on August 19, 2004
  • Article

    Marinara Monopoly - Has Amerigo's been resting on its "best restaurant in The Woodlands" laurels too long?

    We're seated near a wall of glass that looks out onto a dense stand of pine trees. The rain has left a fog on the windows, so the greenery is soft and out of focus. The high-ceilinged dining room at Amerigo's Grille in the Grogan's Park complex in Th...

    by Robb Walsh on August 12, 2004
  • Article

    Long Gone - La Strada

    Even though Chef Michael has moved on, his legacy lives on at La Strada (322 Westheimer, 713-523-1014) in "Michael's favorite chicken" ($12.95). Thin slices of chicken scallopini, which have been coated with spicy bread crumbs and then sauted in a ...

    by Paul Galvani on August 12, 2004
  • Article

    Southern-Fried Asian to Go - Exploring Houston's "you buy, we fry" seafood joints

    The fried redfish fillet sends up a plume of steam when I fold it over and break it in half. It's coated with a cornmeal crust that gives every bite a nice crunch. I put the half-fillet on a slice of white bread covered with tartar sauce, spread a li...

    by Robb Walsh on August 5, 2004
  • Article

    Mama Mia

    The fragrances of old Italy waft through La Mora Cucina Toscana (912 Lovett Boulevard, 713-522-7412), a restored home in the Montrose. The smell of herbs grown in the garden behind the restaurant mingle with the scent rising off plates piled high wit...

    on August 5, 2004
  • Article

    Wild or Mild - Houston's most elusive taco truck serves up hot goat grease

    The luminous orange grease tints the white bowl above the dark red broth. I unwrap the aluminum foil that contains the warm corn tortillas and fish some of the soft stewed meat out of the liquid with a fork. As I arrange the meat on the tortilla, the...

    by Robb Walsh on July 29, 2004
  • Article

    Take Me Home

    Before eatZi's and Central Market, there was Yapa Kitchen Fresh Take Away (3173 West Holcombe, 713-664-9272). Yapa was the first place in Houston to offer what the food industry has so clumsily dubbed "home meal replacements." The brown-sugar maple-g...

    on July 29, 2004
  • Article

    Bogot's Best Birds - Don't cook tonight! The first of a three-part series on summer takeout

    My friend calls from her cell phone. She's up in the Heights and offers to pick up dinner on her way over. That's an offer I can't refuse, since it's way too hot to cook. In cooler climes, they barbecue this time of year. In Houston, we barbecue duri...

    by Robb Walsh on July 22, 2004
  • Article

    Make Mine Migas - Rustika Caf & Bakery

    Rustika Caf & Bakery (3237 Southwest Freeway, 713-665-6226) is a fancy-pants Mexican bakery gone uptown, set in a pricey strip center. But don't let the eye candy -- stunning pastries, empanadas, mile-high cakes and twinkling fruit turnovers -- dist...

    on July 22, 2004
  • Article

    The 19th Oasis - In the restaurant-challenged Heights, Shade shimmers like an oasis

    The grouper is crusted with wasabi and decorated with cucumber slices arranged to look like fish scales. According to our waiter, this is the top-selling dish here at Shade, the popular restaurant on 19th Street in the Heights. It's easy to see why...

    by Robb Walsh on July 15, 2004
  • Article

    Hot Plate - Ben & Jerry's

    Sundae best: Reportedly, the sundae was created in the late 19th century as a way of getting around the era's blue laws, which outlawed all sorts of Sunday activities, including the sale of ice cream sodas. Hence the "soda-less soda" -- or sundae: ic...

    on July 15, 2004
  • Article

    Curry for the Laddies - London Sizzler serves up Indian food made the British way

    The grilled chicken has lots of flavor, but the sauce is bland. In fact, the chicken tikka masala at London Sizzler Tandoori Bar & Grill tastes like barbecued chicken chunks floating in Campbell's cream of tomato soup flavored with curry. Except that...

    by Robb Walsh on July 8, 2004
  • Article

    French Accent

    Crepes aren't easy to make. Getting the thickness just right is essential; too thin and they won't hold up, too thick and they won't cook right. At Cava Bistro (301 Main, 713-223-4068), they've mastered the elusive skill of preparing this French stre...

    by Paul Galvani on July 8, 2004
  • Article

    African Hideaway - Addisaba has an air of foreign intrigue -- and awesome kifto and yedoro wot

    When we arrive at Addisaba, the new Ethiopian restaurant tucked behind Sharpstown Mall, I notice that most of the cars in the parking lot are yellow taxis. Behind the forbidding mirrored glass doors of the restaurant, a dozen black men, whom I would ...

    by Robb Walsh on July 1, 2004
  • Article

    Haute Dog

    The hot dog is to the United States what merguez -- thin, spicy beef or lamb sausage -- is to Algeria. And since so many Algerians have migrated to France, merguez et couscous has long been standard Parisian fare. The French restaurant Caf Rabelais ...

    by Paul Galvani on July 1, 2004
  • Article

    Food of the God - Robert Del Grande continues to perform miracles at Cafe Annie

    There are two culinary-school lessons I will never forget: 1) Cold roux, hot liquid; hot roux, cold liquid; and 2) Robert Del Grande is God. My chef instructor emphasized the second point so often, in fact, that rumors were widespread. "I heard Del G...

    by Brian McManus on June 24, 2004
<< Previous Page  |  1  |  ...  |  187  |  ...  |  374  |  ...  |  561  |  ...  |  676  |  677  |  678  |  ...  |  748  |  ...  |  751  |  Next Page >> 13521 - 13540 of 15006

Find A Restaurant

Join My Voice Nation for free stuff, dining info & more!

Click for our favorite Houston dishes

From the Print Edition

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 >>

Appreciate the Ceviche and Ceviche House Will Feel Like Home Appreciate the Ceviche and Ceviche House Will Feel Like Home

Halfway through the meal, everyone in the restaurant was standing, leaning slightly forward, staring at one wall of the restaurant with expressions of mixed fear, anticipation and excitement. No one… More >>