Paul Galvani

 

Latest Stories

  • 9 years ago

    You may wonder why anyone would want to make a "cheesecake" without cheese. The answer is simple: It gives those on a nondairy diet the opportunity to indulge. This is the idea behind Snap Kitchen (3600 Kirby, 713-526-5700), a new, healthy, takeou...

  • 9 years ago

    "My father and I have the same name, but he's known as Pancho," says Juan Francisco Ochoa, owner of the new Mexican fast-food restaurant Taco Palenque (2410 S. Wayside, 713-923-9733). "My father developed the Pollo Loco chain in 1975, then sold it...

  • 9 years ago

    When you first see the new Decco Cafe (5120 Woodway, 281-963-8273) in the Decorative Center on Woodway, you can't help but be struck by the magnificent space it occupies. A completely circular bar is at the heart of the dramatic restaurant, whose ...

  • 9 years ago

    One of the specialties of Sicily is arancini, or little oranges. At Union Kitchen (4057 Bellaire, 713-661-0025), J's Arancini ($7) are more the size of mandarins than oranges, but they're great nevertheless. Named for their orange color, these ara...

  • 9 years ago

    The latest restaurant to open on Washington, TQLA (4601 Washington, 281-501-3237), specializes in — you guessed it — tequila. "We have over 170 different tequilas with eight of them on tap at five degrees," says Scott Lindsay, one of t...

  • 9 years ago

    Plum may be a lesser-known ice cream flavor, but at Toyama Japanese Restaurant (2802 S. Shepherd, 713-528-8528), it's the perfect end to a traditional Japanese meal. The plum ice cream ($3.95) does not appear on the menu — you have to know a...

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