This Week In Food Blogs: Camp Brisket and Nutty Frenchmen

Washington Post: The latest out-of-state paper to tackle Houston's bustling food scene is The Washington Post, in which writer Martha Miller visits a handful of our most popular restaurants and describes the city as "Silk Road meets Texas Bravado." Sarah Rufca at CultureMap called Martha's summation "the best description of Houston cuisine that I have seen of late."

Eater Houston: Still intrigued by the new MF Sushi that just opened on Westheimer? Eater Houston editor Eric Sandler has a long but worth-reading interview with chef/owner Chris Kinjo, whom I've heard described as a "mad genius" by at least one respectful sushi restaurateur in town.

Citysearch: Writing for a revitalized Citysearch, our own Mai Pham has a terrific round-up of the best spots in town to get your Asian noodle fix -- including everything from Thai to Chinese and Vietnamese to Hong Kong-ese.

Zen BBQ: Got $550 and a burning desire to perfect your brisket technique? Foodways Texas -- in partnership with the Meat Science Section in the Department of Animal Science at Texas A&M University -- will be holding Camp Brisket this coming January, but the two-day class only has five spots left. Talk about the perfect Christmas gift for the meat-lover in your life...

Delicious Mischief: John DeMers visits the brand-new Etoile in Uptown Park -- which has already been drawing raves from folks like Alison Cook at the Chronicle -- and finds it another excellent addition to our nouvelle French dining scene. "With the openings of Artisans and L'Olivier in Houston, I've sampled and written more about French food in months than I probably have in years," DeMers writes. "With the opening of Etoile, it's getting easier all the time to understand why that's a good thing."

2995: Finally, Paul Galvani checks out one of my favorite new food trucks on the scene, Breakfast Burritos Anonymous, and discovers that there's more to the menu than just burritos. The Nutty Frenchman, for example, "consists of two slices of French toast dusted with confectioner's sugar, smeared on the inside with Nutella and stuffed with bananas and crushed walnuts."

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