Kate McLean

Kate McLean

Kate McLean is a trained chef, freelancer, and contributor of the Houston Press. She has explored, feasted and cooked all over the world including extended stints in France, Seattle, Hawaii and Houston.

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  • 1 day ago | Bar Beat

    If long fermentation with natural yeasts in wooden casks doesn’t get you warm and fuzzy, drinking out of a porrón definitely will. First, erase the image of sippy-cup sweet, bubbly apple juice, because Basque Country cider is the farthest thing fr...

  • 2 days ago | Breakfast

    If there’s one thing Uber drivers love: it’s ferrying the squad through drive-through at two in the morning. Often times they end up with a taco or six.  El Rey stays open until 3 a.m. Thursday to Saturday and while it’s quick and easy to ord...

  • 8 days ago | Beverages

    As January settles in and health regimens return to their normal ketosis-spin class balance, let’s not retire Champagne and the like just yet. Bubbles are great for celebrating, yes, but bubbles can also be that two by four combined with three fir...

  • 9 days ago | Burgers

    Airy vanilla soft serve swirled with savory caramel moves quickly from the straw to the bloodstream. It isn’t customary to begin a meal with dessert, but The Salted Caramel shake at The Burger Joint makes a “whoa” exception. One sip, two sip— only...

  • 15 days ago | Beverages

    “Punt e Mes on the rocks with orange zest,” he grins, “my favorite.” Vermouth comes in two different styles; sweet and dry. Samantha Jones likes it sweet. James Bond likes it dry. And Tony Vallone likes Punt e Mes because it’s an original and so i...

  • 16 days ago | Burgers

    For years, the food menu at Hay Merchant has always embraced comfort while tapping into the creative. It's especially heartwarming to see specials like “The Cook’s Happy Hour,” where $15 will buy a shot of whiskey, beer, and a burger. (Anyone can ...

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