Each week, we put together a sampler plate of the most interesting links from both local and national food blogs. Know a blog we should be paying particular attention to? Leave the address in the comments section below.
29-95: The Chron's Greg Morago, pulling double-duty over at 29-95, has the scoop on why BRC Gastropub's chef Jeff Axline gave himself the axe. His resignation is effective November 13, after which the restaurant hopes to take a new direction with its food under the direction of owner Lance Fegen: "a little lighter and little less kitschy." Hmm. Could our recent review have had anything to do with that?
CultureMap: Caroline Gallay brought herself to do what we couldn't: investigate Midtown's newest
attempt at attracting the Russian mafia bar. It specializes in vodka and has a river of ice carved into the bar, from which you can select garnishes for the chilled vodka it serves on tap. God help us all.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
Blog of an Aspiring Foodie: Now onto something you can actually use this fall: Instructions from Chris on how to make your very own hard apple cider at home. Cheers.
Dude, You Going To Eat That?: Dr. Ricky asks a question this week that most people don't think about on a daily basis. That is: Does a cake have to be baked to be a cake?
Houston Foodie: Hot pot was apparently on the brain of our collective hive mind yesterday (we food writers all share one collective consciousness -- you didn't know?) as Chris Reid also investigated the wonders of that great communal meal, hot pot. I'll leave you with a belly- and heart-warming quote from his post today:
All kinds of conversation comes up as you slowly eat and drink; negotiations, queries, and goodwill offerings are part of the process: "Is that my bok choy?" "No, I put it in there a couple minutes ago, but you have it, I'll cook some more." The give-and-take, the cooperative cooking, the leisurely pace, and the inevitable laughing and conversation are undoubtedly restorative and good for our chi, such as it is, in both mind and body.