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.
4 days ago | Bar Beat
Bryan Wayne, a native Houstonian, began bartending at Poison Girl eight years ago, well, he began as a bar back, but just like caterpillars that turn into butterflies, so do bar backs turn into bartenders. (The process is almost exactly the ...
Perfect Pairings: BCN Gin & Tonic and Ibérico Ham and Toasted “Pa Amb Tomaca” at BCN Taste & Tradition5 days ago | Beverages
It's the bread, it's the bread, it's the bread. No, it's the perfectly seasoned tomato that barely wets the surface. Or perhaps, it's the house Gin & Tonic that escorts this combination to a place only gin knows where to go. Or maybe… the Ibér...
11 days ago | Bar Beat
It seems to be a common theme how bartending grows from a flexible money-maker to a way of life for so many. "Why would I do anything else, I love this, I'm so happy," Caitlin Vann thought ten years ago while taking a college semester of...
12 days ago | Bar Beat
Ahoy! Next time you saddle up to the bar at The Hay Merchant, be sure to order yourself a bag of the Sweet & Spicy Pig Ears with a pour of the NOLA Desire Sour Ale, because this combination checks all the boxes. When the bag hits the table try...
18 days ago | Beverages
Want to look super cultured the next time you dine at an Italian restaurant? All right, all right, I got you; and it's a win-win too because the pair happens to be delicious. Ask your server if they offer Vin Santo by the glass, and then ask if th...
19 days ago | Bar Beat
"In high school I worked at a pizza place…tried to get away from it, then a diner… tried to get away from it… but I always kept coming back." The tell-tale signs of a lifer. Morgan Mansur, a fast talker, fast thinker, can rattle off the R & D ...