This Week in Food Blogs: Nuts for Tacos and the Importance of Buns
Open the Taps: The big news this week is the passage of a few beer-related bills in the Texas Senate. Open the Taps has the rundown on what it means now that brewpubs' annual production limit has been raised to 10,000 barrels and breweries can sell beer directly to consumers for on-premise consumption.
29-95: If you've been wondering what former Oxheart sommelier Justin Vann has been up to since parting ways with the Warehouse District restaurant, Alison Cook has the scoop. Vann has started his own wine consulting company, PSA, with a line-up of small mom-and-pop spots that includes craft beer favorite D&Q in Montrose.
CultureMap: Whitney Radley checked out L.J. Wiley's new food truck, Taco Nuts, when it was stationed outside the also-new D&T Drive Inn last week. She found a new favorite in Wiley's creative cuisine, calling it "everything that's right about Thai food and street tacos inside of one perfect corn tortilla."
Eater Houston: In this tonally different post, Eater Houston doesn't look at restaurant news but rather a particular ingredient that's been in the news lately. Why are "foraged" items all the rage? Chefs like Erin Smith and Sean Carroll explain.
Gastronaut: Houstonia food editor Robb Walsh treks out north to visit Maine-ly Sandwiches -- the subject of a recent cafe review here at the Houston Press -- and finds Buddy Charity's signature lobster roll as authentic as in Maine. "And," Walsh notes, "while I got my sandwich in minutes at Maine-ly Sandwiches, I have waited in line over an hour to get [a] Red's lobster roll [in Maine]."
The Leader: Finally, the Leader Eater visits longtime Garden Oaks favorite Miller's Cafe to have a burger -- and reminds diners that the crucial bun component of the burger is often overlooked elsewhere. Not at Miller's however, where "the total package keeps Miller's competitive in the neighborhood's ongoing arms race for the best burger."
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