This Week In Food Blogs: You Can Run, But You Can't Hide from MSG
Vietnamese steak and eggs at Blacksmith, this week's pick from the Houston Press Flickr pool.
Photo by Michael Shum
Robb Walsh: In case you missed the news when it was first announced back in early December, Robb Walsh will be taking up the food critic reins again at the upcoming Houstonia Magazine. Walsh has posted the full press release at his website along with a link to the magazine's website, which is still under construction.
29-95: Although Houston's Intercontinential Airport isn't known for its dazzling array of dining options, a new restaurant from Johnny Hernandez aims to change that. Greg Morago has more about The Fruteria - Botano, which is slated to open in mid-March.
Delicious Mischief: Bruce Molzan -- most recently of Ruggles -- has been laying low lately, and John DeMers has the scoop on why. Molzan has been busy transforming the old Brownstone Cafe into his newest venture, Corner Table. DeMers writes that while Molzan's emphasis on gluten-free and paleo dishes can skew "a little odd," the dishes mostly deliver.
Bayou City Bites: The green tomato is cropping up on more menus these days -- including in a terrific sandwich at Blacksmith, featuring the tomatoes on a nutty rye roll -- and I, for one, welcome our new green tomato overlords. Andrew Limmer reports on another green tomato sandwich, this one featuring fried slices of the tart fruit, at Brooklyn Athletic Club.
Science Based Cuisine: Even though many diners routinely seek out "no MSG" restaurants and dishes, do they know precisely what it is they're really avoiding? Dr. Ricky has an excellent primer on MSG and how you're likely to run into it anywhere you eat -- Chinese restaurants or otherwise.
Eater Houston: Last but not least, it's time to round up Houston's hottest chefs once again. Eater Houston is taking nominations through Monday, February 11 before announcing the nominees on February 14.
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