Sampler Plate: This Week in Food Blogs
Each week, we put together a sampler plate of the most interesting links from both local and national food blogs. Know a blog we should be paying particular attention to? Leave the address in the comments section below.
2995: Good news for 'cue lovers: Burns BBQ has not only reopened, it's already expanded to a second location...sort of, reports J.C. Reid. It turns out the new Burns BBQ location is only related to the first by family, not by a business partnership. No chance this could cause confusion down the line or anything...
Cafe Express Chef: If you've ever wondered what R&D (research and development) looks like behind the scenes at large restaurant chains like Cafe Express, Greg Martin's latest blog post on new menu ideas for panini presentations will intrigue you. If these pretty panini were on the menu at Cafe Express, you can bet I'd order one with interest -- especially that goat cheese panino with pickled red onions and fennel.
Chili Bob's Houston Eats: Bruce makes an excursion outside our city limits to Clute, where he found some truly excellent-looking klobasneks that have real sausage links inside along with plenty of cheese and jalapeño. Looking up driving times to Clute right now...
H-Town Chow Down: Albert Nurick discovers the secret behind the great burgers that Coal Burger is turning out in The Woodlands: A James Beard Award-winning chef who's also been awarded a AAA Five Diamond Award for his past work. Go Chef Bradford Thompson!
Eater Houston: Over at the new-kid-on-the-food-blog block, Amber Ambrose reports on a new burger on the menu at Little Bitty Burger Barn: the Queso Queen. Combining a burger with nachos was a customer's idea, and you can try it yourself this weekend.
Eater: Finally, an interesting post from Eater National on a trend that's as present in Houston as in other cities: scores of talented young chefs who are unemployed. Eater asks established chefs why it's not only so difficult for these young chefs to find jobs, but why it's so difficult for them to stay employed. The answer, so very often? A lot of entitlement issues.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.