Latest Stories

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  Wines for a Purple State Thanksgiving

  November 14 at 7:21 a.m.

  Texas didn't exactly experience the "blue wave" that many Democrats here had hoped for this holiday season, although two congressional districts here, one in Houston and the other in Dallas, swung left for the first time in recent memory. Despite the Dems' disappointment, they still have something sweet to celebrate...

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  Etta's Kitchen & The Waxaholics Celebrate 3 Years of Sunday Brunch

  November 12 at 8:24 a.m.

  Food, music and fun for three whole years. Etta's Kitchen and The Waxaholics teamed up to bring this weekly experience to Bar 5015. The famous pop up brunch menu includes: Crab Quiche, Shrimp & Grits, The Brunch Plate, Vegan Tostadas, Oxtail & Grits, and Jerk Chicken & Waffles. Along with that, Frozen Pink PussyCat, plus signature Sunday drink specials. Anniversary day music by DJ Big Reeks, Mike Mogul Barnes, and special guest Sean Falyon. (Photos by Doogie Roux)

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  Openings and Closings: Pokeology Returns, Finn Hall Opens Next Month

  November 9 at 4 a.m.

  Pokeology, 2313 Edwards, will open November 18 at Sawyer Yards. The brick and mortar for this poke restaurant, which used to operate out of Doc Holliday's in Rice Village, has been a long time coming, since it shuttered its operation at the back of the bar last May. The new...

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  Cocktail Therapy: Mason Clark of Twin Peaks

  November 8 at 4 a.m.

  Mason Clark has the confidence part down. At 4 p.m. on a Wednesday, her bar has slowed to a trickle. Give or take 20 guests linger around; most with giant “29 degree” frosty mugs in front of them. Dressed in a uniform of black lingerie for Halloween, it’s just a...

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  Beaujolais Nouveau— Why You Should Care

  November 7 at 5 a.m.

  They're unveiling the latest crop of Beaujolais Nouveau and why should you care? Because it’s a big French party, that’s why silly. The French know how to let their curls down, so why not follow suit? And as it happens to fall on Thursday November 15, a week before Thanksgiving,...

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  Perfect Pairings: Mezcal, Sal de Gusano y Naranjas at The Pastry War

  November 7 at 4 a.m.

  Sal de gusano is salt made from moth larvae— and it’s delicious. Paired with Mezcal it’s like a back-in-the-day spend the night party, N64 and all. These two literally grew up together.  To make sal de gusano, the larvae that grows on agave is toasted, ground, and then mixed with...