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Chef Chat Part 3: Dax McAnear

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Dax McAnear may be leaving shortly, but his impact on Houston's restaurants has been widespread. Working at Benjy's, Beaver's, Textile and now his short shifts at Yelapa Mexicana, Dax has grown with Houston's emerging culinary community. We have had his food at various places, including a roasted Berkshire shoulder with a mounted butter sauce, smoked pork chop with cockles and spicy coppa (pictured above), and Mangalitsa loin. Every experience we have had with his cuisine has been memorable.

While it is a damn shame that Houston is losing one of its talented local chefs, we now have one more reason to go explore the culinary world of San Francisco. We will keep our readers up to date on McAnear's new gig.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

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