Latest Stories

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  El Tiempo Cantina Should Have Known Better With That Jeff Sessions Photo

  August 14 at 5 a.m.

  My father instilled a very specific work ethic in me: if you have a job, it doesn’t matter what’s going on in the world, you get up and go to work. That’s not to say you don’t pay attention to what’s going on in the world — you’re still a...

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  Who Cooked That: Houston's Service Industry Thrives Thanks to Latino Immigrants

  July 11 at 5 a.m.

  In 2016, at the height of the Trump campaign media storm, the late Anthony Bourdain said of immigrant workers, "If Mr. Trump deports 11 million people or whatever he's talking about right now, every restaurant in America would shut down." A long time defender of Hispanic immigrants, Bourdain spoke often...

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  Why Besh Group's Massive Sexual Harassment Claims Matter to Houston

  Tuesday, October 24, 2017 at 4 a.m.

  Over the weekend, while you were basking in tacos or the Astros' ALCS win, the New Orleans-based Times Picayune published an exposé by James Beard Award winning food writer Brett Anderson, who spent eight months talking to 25 former and current Besh Restaurant Group (BRG) employees, revealed a chef and company that  has...

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  Should We Just Go Back to Paying for Fast Food With Cash?

  Thursday, September 28, 2017 at 4 a.m.

  In September, it was Equifax. Now it's Sonic. The fast food company known for its hotdogs, shakes and slushies, has just admitted to a major security breach that has not only put the credit card information of as many as 5.1 million customers at risk, as reported by Restaurant Business,...

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  This Is Our City Too

  Wednesday, September 20, 2017 at 5 a.m.

  Houston Press contributor and local restaurateur Thomas Nguyen recently wrote a piece for popular website Angry Asian Man called Breaking Streotypes When It Matters Most, which highlighted how Asian people within Houston's restaurant industry made a great impact during the rescue and relief efforts directly after Harvey, including sommelier Cat...

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  For Two of Houston's Beard Award-Winning Chefs, Reinvention Is Imperative

  Tuesday, September 19, 2017 at 4 a.m.

  Now more than ever, chefs and restaurateurs are changing gears in an effort to refresh their brand. Changes in restaurant concept, from menus to interior design are good for both the guest and the creative forces behind them. Not to say that we don’t appreciate the constantly delicious $4.95 banh...