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  • Passion Pit with Tokyo Police Club at Warehouse Live
    Emotional manipulation seems to be the draw that attracts fans to Passion Pit. The band's famous backstory includes dozens of tales of love and loss; their first EP was originally recorded as a gift for founder Michael Angelakos then-girlfriend. At last night's sold out Warehouse Live show,...
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  • World Cup Chaos: Mexico vs. France
    Fans gathered at bars and restaurants across Houston this afternoon to watch Mexico beat France 2-0 in the World Cup group stage. PHOTOS BY MONICA FUENTES
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  • Ello Lounge Lei's Low
    PHOTOS BY SON LAM
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  • Juggalette Wet T-Shirt Contest...With Faygo (NSFW)
    To say that a Juggalo Gathering would go smoothly or as planned is a massive understatement.
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  • Erykah Badu with Janelle Monae at Verizon
    Erykah Badu is a vanishing specimen, a pop star who courts controversy not out of some narcissistic need to be in the headlines, but because she is legitimately different. Sunday night at Verizon, she could have been a 21st-century female George Clinton, looking for higher ground through the...
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  • 50 Cent at the Arena Theater
    Has 50 jumped the shark? There was no hot streak. It was an okay evening, but nothing anybody is going to remember a couple of weeks from now as being anything terribly important. PHOTOS BY MARC BRUBAKER
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  • Iron Maiden with Dream Theater at Cynthia Woods Mitchell
    If you were just a casual Iron Maiden fan, Friday night's gig out at the shed in The Woodlands would have confounded and maybe even angered you. If you own the band's entire catalog on tape, vinyl, and disc, and maybe had their ghoulish mascot Eddie airbrushed on your wedding cake, then you...
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  • Belly Dancing at the House of Blues
    Skin and scimitars were the order of the night at the Houes of Blues, as belly dancers brought a taste of the exotic to the already incense-heavy Foundation Room. PHOTOS BY MARK BRITAIN
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  • Butchering 101 with Chris Shepherd
    In this week's feature, Designer Meats, we take a look at how pork is transformed into charcuterie. But before it can be made into sausages and salumi, a pig must first be broken down. Chris Shepherd, executive chef at Catalan, shows us how. PHOTOS BY KATHARINE SHILCUTT
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