Restaurant Reviews

The Houston Press Is Suspending Restaurant Reviews for a Few Weeks

Old Fashion chicken liver mousse at Nobie's, one of our favorite dishes of the year.
Old Fashion chicken liver mousse at Nobie's, one of our favorite dishes of the year. Photo by Troy Fields
We here at the Houston Press are committed to the recovery of the great city of Houston, and with that in mind, we believe now is not the time to go around reviewing restaurants. While the hospitality industry looks to getting back on its feet in the wake of Harvey, the Press will suspend reviewing restaurants — other than reviews that were already in the works pre-Harvey — for a few weeks. We'll resume reviews come October at the earliest.

That being said, we're also looking for new writers to contribute restaurant reviews when we start back up. If you think you could be the next greatest restaurant reviewer in Houston, please send an email to [email protected] with a cover letter briefly explaining your experience, and include three writing samples.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Gwendolyn Knapp is the food editor at the Houston Press. A sixth-generation Floridian, she is still torn as to whether she likes smoked fish dip or queso better.