Third Grade Social Studies 
Appetite for the Future
What will dining be like in decades to come? We asked the state’s top chefs and foodies.
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e. none of the above — Bruce Auden: Biga on the Banks, San Antonio (most diners (other than foodies)will not have had their fill of them in five years). Dean Fearing: Fearing’s, Ritz-Carlton hotel, Dallas. Michael J. Cordúa: Americas, Houston (maybe they are all destined to become new classics).
The three have been already that for a while … in 5 years, they may be close to comeback — Damien Watel: Bistro Vatel, San Antonio.
All of the above used in the wrong places, you need these sauces in the right venues. Example: Michael Corda needs chimichurri — Randy Evans: Brennan’s of Houston, Houston.
No answer—Bryan Caswell: Reef, Houston. Jeb Stuart: Shade, Houston.
8. In ten years, Texans will eat their evening meal at home how many times a week?
a. 7 — John Sheely: Mockingbird Bistro, Houston.
b. 5 -- Bruce Auden: Biga on the Banks, San Antonio. Bud Royer: Royers Round Top Café, Round Top. William McKenna: Texas Culinary Academy, Austin. Charles Butt, H-E-B, and John Campbell, Central Market (With the diversity in “almost” ready- to-eat meals and the longing to recapture the specialness of the kitchen, Texans will be eating most dinner meals at home.) Michael J. Cordúa: Americas, Houston. Bruce McMillian: Tony’s, Houston.
c. 3 — Lance Fegen: Glass Wall, Houston. —Chris Ward, Mercury Grill, Dallas.
David Bull: Bolla, Stoneleigh Hotel & Spa, Dallas. Damien Watel: Bistro Vatel, San Antonio. Tyson Cole: Uchi, Austin. Charles Clark: Ibiza & Catalan Food & Wine, Houston. Bryan Caswell: Reef, Houston. — Jeff Blank: Hudson’s on the Bend, Austin. Jeb Stuart: Shade, Houston. Jon Bonnell: Bonnell’s Fine Texas Cuisine, Fort Worth. Jason Dady: The Lodge, San Antonio. Stewart Scruggs: Wink, Austin (That will be as many as the kids can take). David Garrido: formerly of Jeffrey’s, now developing Garrido’s, Austin. John Tesar: Mansion Restaurant, Rosewood Mansion on Turtle Creek hotel, Dallas. Lisa and Emmett Fox: Fino, Austin. Robert Rhoades: Hudson’s on the Bend, Austin. Tom Fleming: Central 214, Dallas. Scott Tycer: Gravitas, Houston. Scott Cohen: Watermark Hotel Company, San Antonio. Jason Gould: Gravitas, Houston. Stephan Pyles: Stephan Pyles, Dallas. Chris Shepherd: Catalan Food and Wine, Houston. Mark Schmidt: Café 909, Marble Falls. Diana Barrios Treviño: Los Barrios, San Antonio. Marion Gillcrist: La Traviata, Austin. Randy Evans: Brennan’s of Houston, Houston. Mark Cox: Mark’s American Cuisine, Houston. Lou Lambert: Lamberts Downtown Barbecue, Austin. Andrew Weissman: Le Rêve, San Antonio. Kent Rathbun: Abacus, Dallas. Chris Pappas: Pappas Restaurants, Houston. Jason Weaver: French Room, Adolphus Hotel, Dallas. Tim Love: Lonesome Dove Western Bistro, Fort Worth. Rebecca Rather: Rebecca’s Table, Fredericksburg.
d. 0 -- Anthony Bombaci: Nana, Hilton Anatole hotel, Dallas. Dean Fearing: Fearing’s, Ritz-Carlton hotel, Dallas. Alma Alcocer-Thomas: Jeffrey’s, Austin.
e. 4 — Avner Samuel: Aurora, Dallas.
I would say 6 because they will be tired of Chili's and family tables will make a come back and they will really only go out to eat at real restaurant's. — Paul Petersen: Café Cenizo, Gage Hotel, Marathon.
Hard to say…kids no kids? — Nick Badovinus: formerly of Hibiscus, now developing F\NB, Dallas
No answer - Will Packwood: Cibo, Austin.
9. The trendiest Texas restaurants five years from now will be in which of these Texas cities?
a. Houston—Bryan Caswell: Reef, Houston. Jeb Stuart: Shade, Houston. David Garrido: formerly of Jeffrey’s, now developing Garrido’s, Austin. Bud Royer: Royers Round Top Café, Round Top. Jason Gould: Gravitas, Houston. Chris Shepherd: Catalan Food and Wine, Houston. Randy Evans: Brennan’s of Houston, Houston (Houston has so many new restaurants with young daring chefs that in five years many of them will be trendy). Lou Lambert: Lamberts Downtown Barbecue, Austin. Chris Pappas: Pappas Restaurants, Houston. Michael J. Cordúa: Americas, Houston. Bruce McMillian: Tony’s, Houston. John Sheely: Mockingbird Bistro, Houston.
b. San Antonio — David Bull: Bolla, Stoneleigh Hotel & Spa, Dallas. Scott Cohen: Watermark Hotel Company, San Antonio (watch out we’re comin for you all!!!!!!). Diana Barrios Treviño: Los Barrios, San Antonio (of course!). Avner Samuel: Aurora, Dallas. Mark Cox: Mark’s American Cuisine, Houston. Andrew Weissman: Le Rêve, San Antonio.
c. Austin — Lance Fegen: Glass Wall, Houston. Tyson Cole: Uchi, Austin. — Jeff Blank: Hudson’s on the Bend, Austin. Anthony Bombaci: Nana, Hilton Anatole hotel, Dallas. Stewart Scruggs: Wink, Austin (Of course!). Lisa and Emmett Fox: Fino, Austin. Robert Rhoades: Hudson’s on the Bend, Austin. Scott Tycer: Gravitas, Houston. William McKenna: Texas Culinary Academy, Austin. Marion Gillcrist: La Traviata, Austin. Alma Alcocer-Thomas: Jeffrey’s, Austin. Lou Lambert: Lamberts Downtown Barbecue, Austin.
d. Dallas — Chris Ward, Mercury Grill, Dallas. Damien Watel: Bistro Vatel, San Antonio (has been the city for trendy places for a long time. They don’t last, so there is always room for new ones.) Charles Clark: Ibiza & Catalan Food & Wine, Houston. Jason Dady: The Lodge, San Antonio (Dallas….are you kidding me? Dallas is on fire and has far surpassed any other Texas city in this respect. The young money is making Dallas a bona fide Metropolitan area. San Antonio is still 8-10 years away from “trendy”). John Tesar: Mansion Restaurant, Rosewood Mansion on Turtle Creek hotel, Dallas. Dean Fearing: Fearing’s, Ritz-Carlton hotel, Dallas. Tom Fleming: Central 214, Dallas. Scott Tycer: Gravitas, Houston. Stephan Pyles: Stephan Pyles, Dallas. Mark Schmidt: Café 909, Marble Falls (though he writes: Dallas will always be trying to be New York, and always 5 years behind. Trendy in a bad way.) Lou Lambert: Lamberts Downtown Barbecue, Austin. Nick Badovinus: formerly of Hibiscus, now developing F\NB, Dallas (of course). Kent Rathbun: Abacus, Dallas. Jason Weaver: French Room, Adolphus Hotel, Dallas (of course!). Tim Love: Lonesome Dove Western Bistro, Fort Worth (Dallas and Fort Worth).
e. _____________ (other—your choice) Jon Bonnell: Bonnell’s Fine Texas Cuisine, Fort Worth (Fort Worth of course). Bruce Auden: Biga on the Banks, San Antonio (a rural setting). David Garrido: formerly of Jeffrey’s, now developing Garrido’s, Austin. Charles Butt, H-E-B (It will be a horse race — too close to call!) Rebecca Rather: Rebecca’s Table, Fredericksburg (Fredericksburg (Hill Country)).
No answer: Will Packwood: Cibo, Austin.
The outskirt cities of the big cities are going to gain attention if there is enough business to support it and the food is worth the drive ;). — Paul Petersen: Café Cenizo, Gage Hotel, Marathon.
True/False
10. Beef is on the wane.
True — Chris Ward, Mercury Grill, Dallas. David Garrido: formerly of Jeffrey’s, now developing Garrido’s, Austin. Will Packwood: Cibo, Austin. Paul Petersen: Café Cenizo, Gage Hotel, Marathon. Nick Badovinus: formerly of Hibiscus, now developing F\NB, Dallas (Great beef has become soooo expensive)
False — Lance Fegen: Glass Wall, Houston. David Bull: Bolla, Stoneleigh Hotel & Spa, Dallas. Damien Watel: Bistro Vatel, San Antonio (only that steakhouses need to modernize and reinvent their menus and style). Tyson Cole: Uchi, Austin. Charles Clark: Ibiza & Catalan Food & Wine, Houston. Bryan Caswell: Reef, Houston. — Jeff Blank: Hudson’s on the Bend, Austin. Jon Bonnell: Bonnell’s Fine Texas Cuisine, Fort Worth (Never). Jason Dady: The Lodge, San Antonio (FALSE with a capital F). Bruce Auden: Biga on the Banks, San Antonio. Anthony Bombaci: Nana, Hilton Anatole hotel, Dallas. Stewart Scruggs: Wink, Austin. John Tesar: Mansion Restaurant, Rosewood Mansion on Turtle Creek hotel, Dallas. Dean Fearing: Fearing’s, Ritz-Carlton hotel, Dallas. Lisa and Emmett Fox: Fino, Austin (unfortunately). Bud Royer: Royers Round Top Café, Round Top. Robert Rhoades: Hudson’s on the Bend, Austin (People will start to demand all natural beef, raised with no antibiotics or growth hormones). Tom Fleming: Central 214, Dallas. Scott Tycer: Gravitas, Houston. Jason Gould: Gravitas, Houston (at least in Texas). Stephan Pyles: Stephan Pyles, Dallas (No way). Chris Shepherd: Catalan Food and Wine, Houston (unfortunately false). Mark Schmidt: Café 909, Marble Falls. William McKenna: Texas Culinary Academy, Austin. Diana Barrios Treviño: Los Barrios, San Antonio (Not in Texas). Marion Gillcrist: La Traviata, Austin. Avner Samuel: Aurora, Dallas. Randy Evans: Brennan’s of Houston, Houston. Mark Cox: Mark’s American Cuisine, Houston. Lou Lambert: Lamberts Downtown Barbecue, Austin. Charles Butt, H-E-B, and John Campbell, Central Market (Never in Texas!). Andrew Weissman: Le Rêve, San Antonio. Kent Rathbun: Abacus, Dallas. Chris Pappas: Pappas Restaurants, Houston. Michael J. Cordúa: Americas, Houston. Bruce McMillian: Tony’s, Houston. Jason Weaver: French Room, Adolphus Hotel, Dallas. Tim Love: Lonesome Dove Western Bistro, Fort Worth. John Sheely: Mockingbird Bistro, Houston. Rebecca Rather: Rebecca’s Table, Fredericksburg.
No answer -- Jeb Stuart: Shade, Houston. Scott Cohen: Watermark Hotel Company, San Antonio. Alma Alcocer-Thomas: Jeffrey’s, Austin.
11. Carbs are coming back.
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