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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True — Chris Ward, Mercury Grill, Dallas. Lance Fegen: Glass Wall, Houston. David Bull: Bolla, Stoneleigh Hotel & Spa, Dallas. Damien Watel: Bistro Vatel, San Antonio. Charles Clark: Ibiza & Catalan Food & Wine, Houston. Jeb Stuart: Shade, Houston. Jon Bonnell: Bonnell’s Fine Texas Cuisine, Fort Worth (already back). Jason Dady: The Lodge, San Antonio (True, but did they ever go away except in print media?). Bruce Auden: Biga on the Banks, San Antonio. Anthony Bombaci: Nana, Hilton Anatole hotel, Dallas. David Garrido: formerly of Jeffrey’s, now developing Garrido’s, Austin. John Tesar: Mansion Restaurant, Rosewood Mansion on Turtle Creek hotel, Dallas (but they never really left). Dean Fearing: Fearing’s, Ritz-Carlton hotel, Dallas. Lisa and Emmett Fox: Fino, Austin (really never left). Bud Royer: Royers Round Top Café, Round Top. Robert Rhoades: Hudson’s on the Bend, Austin. Tom Fleming: Central 214, Dallas. Scott Tycer: Gravitas, Houston. Scott Cohen: Watermark Hotel Company, San Antonio. Will Packwood: Cibo, Austin (Were they ever really gone?). Stewart Scruggs: Wink, Austin (Did they ever really leave?). Stephan Pyles: Stephan Pyles, Dallas (Thank God, Yes!). Chris Shepherd: Catalan Food and Wine, Houston. Mark Schmidt: Café 909, Marble Falls. Diana Barrios Treviño: Los Barrios, San Antonio (They are too delicious!). Marion Gillcrist: La Traviata, Austin. Avner Samuel: Aurora, Dallas. Randy Evans: Brennan’s of Houston, Houston. Paul Petersen: Café Cenizo, Gage Hotel, Marathon (Amen). Mark Cox: Mark’s American Cuisine, Houston. Lou Lambert: Lamberts Downtown Barbecue, Austin (but only complex carbs). Charles Butt, H-E-B, and John Campbell, Central Market (Did they ever really leave?). Nick Badovinus: formerly of Hibiscus, now developing F\NB, Dallas (Not expensive…good bread is chefy and feels so safe…big comeback). Andrew Weissman: Le Rêve, San Antonio. Kent Rathbun: Abacus, Dallas. Chris Pappas: Pappas Restaurants, 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.
False — Tyson Cole: Uchi, Austin (they were always here, just in the closet). Bryan Caswell: Reef, Houston. — Jeff Blank: Hudson’s on the Bend, Austin. Jason Gould: Gravitas, Houston (Being more conscious of your diet should not be a fad). Michael J. Cordúa: Americas, Houston.
No answer — William McKenna: Texas Culinary Academy, Austin. Alma Alcocer-Thomas: Jeffrey’s, Austin.
12. By 2010, every dish in the majority of restaurants will contain at least one genetically modified ingredient.
True — Lance Fegen: Glass Wall, Houston. Tyson Cole: Uchi, Austin. Jeb Stuart: Shade, Houston. Jon Bonnell: Bonnell’s Fine Texas Cuisine, Fort Worth (For sure). Bruce Auden: Biga on the Banks, San Antonio. Anthony Bombaci: Nana, Hilton Anatole hotel, Dallas. Stewart Scruggs: Wink, Austin (They already do). David Garrido: formerly of Jeffrey’s, now developing Garrido’s, Austin. Dean Fearing: Fearing’s, Ritz-Carlton hotel, Dallas (Not Fearing’s though). Bud Royer: Royers Round Top Café, Round Top (already do). Tom Fleming: Central 214, Dallas. Scott Tycer: Gravitas, Houston (already does. Look at nourishment for the proteins!). Will Packwood: Cibo, Austin (Unfortunately). Chris Shepherd: Catalan Food and Wine, Houston (unfortunately true). Mark Schmidt: Café 909, Marble Falls (I wish it was False). William McKenna: Texas Culinary Academy, Austin. Marion Gillcrist: La Traviata, Austin. Avner Samuel: Aurora, Dallas. Mark Cox: Mark’s American Cuisine, Houston (Could happen). Charles Butt, H-E-B, and John Campbell, Central Market. Nick Badovinus: formerly of Hibiscus, now developing F\NB, Dallas (Majority? Yes.). Andrew Weissman: Le Rêve, San Antonio. Kent Rathbun: Abacus, Dallas. Chris Pappas: Pappas Restaurants, Houston. John Sheely: Mockingbird Bistro, Houston.
False -- Chris Ward, Mercury Grill, Dallas. David Bull: Bolla, Stoneleigh Hotel & Spa, Dallas (I hope not). Damien Watel: Bistro Vatel, San Antonio. Charles Clark: Ibiza & Catalan Food & Wine, Houston. Bryan Caswell: Reef , Houston. Jason Dady: The Lodge, San Antonio (There will be a backlash by December 31st, 2009, and we will all wake up and realize we want REAL food again…). Lisa and Emmett Fox: Fino, Austin (I sincerely hope not. If so, I bet it will not be to our knowing due to the FDA finding a way to keep it from being obviously labeled). Robert Rhoades: Hudson’s on the Bend, Austin (Texans will become increasingly aware of what is in their food). Scott Cohen: Watermark Hotel Company, San Antonio (hope not). Jason Gould: Gravitas, Houston (At least not in the next 3 years. The relationship between kitchens and local farmers will only improve). Stephan Pyles: Stephan Pyles, Dallas. Diana Barrios Treviño: Los Barrios, San Antonio. Randy Evans: Brennan’s of Houston, Houston. Lou Lambert: Lamberts Downtown Barbecue, Austin. 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. Rebecca Rather: Rebecca’s Table, Fredericksburg.
I hope false. — Bruce McMillian: Tony’s, Houston.
Chains True, But hopefully chef's like me will keep that happening in the real restaurants of Texas. — Paul Petersen: Café Cenizo, Gage Hotel, Marathon.
Not in my restaurant! -- John Tesar: Mansion Restaurant, Rosewood Mansion on Turtle Creek hotel, Dallas.
“Chains only… where bottom line is the most important.” — Jeff Blank: Hudson’s on the Bend, Austin.
No Answer: Alma Alcocer-Thomas: Jeffrey’s, Austin.
13. By 2015, ninety percent of our meals will be eaten in chain restaurants.
True — Lance Fegen: Glass Wall, Houston. Jon Bonnell: Bonnell’s Fine Texas Cuisine, Fort Worth (Sadly, probably so. Wait, Texas is 90% chain owned now, so probably 95% by then). Anthony Bombaci: Nana, Hilton Anatole hotel, Dallas. David Garrido: formerly of Jeffrey’s, now developing Garrido’s, Austin. Bud Royer: Royers Round Top Café, Round Top. Will Packwood: Cibo, Austin (Unfortunate also). Mark Schmidt: Café 909, Marble Falls (Sadly, true). William McKenna: Texas Culinary Academy, Austin. Lou Lambert: Lamberts Downtown Barbecue, Austin (Unfortunately is true). Rebecca Rather: Rebecca’s Table, Fredericksburg.
False -- Chris Ward, Mercury Grill, Dallas. David Bull: Bolla, Stoneleigh Hotel & Spa, Dallas (I hope not). 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. Jason Dady: The Lodge, San Antonio (They will all be out of business when we wake up and realize we don’t really like them…). Bruce Auden: Biga on the Banks, San Antonio. Stewart Scruggs: Wink, Austin. Dean Fearing: Fearing’s, Ritz-Carlton hotel, Dallas. Lisa and Emmett Fox: Fino, Austin (I think the generations coming up have a food awareness & appreciation — and will desire more than what chains can offer. Plus I think that dining out will continue to be an experience and not just place to eat). Robert Rhoades: Hudson’s on the Bend, Austin (I hope not). Tom Fleming: Central 214, Dallas. Scott Tycer: Gravitas, Houston (emphatically!!). Scott Cohen: Watermark Hotel Company, San Antonio (false, false, false). Jason Gould: Gravitas, Houston (hopefully false, but define a chain). Stephan Pyles: Stephan Pyles, Dallas (I certainly hope not). Chris Shepherd: Catalan Food and Wine, Houston. Diana Barrios Treviño: Los Barrios, San Antonio. Marion Gillcrist: La Traviata, Austin. Avner Samuel: Aurora, Dallas. Randy Evans: Brennan’s of Houston, Houston. Mark Cox: Mark’s American Cuisine, Houston. Charles Butt, H-E-B, and John Campbell, Central Market (No way!). Nick Badovinus: formerly of Hibiscus, now developing F\NB, Dallas (90%? No way!). Andrew Weissman: Le Rêve, San Antonio. Chris Pappas: Pappas Restaurants, Houston. Michael J. Cordúa: Americas, Houston. Jason Weaver: French Room, Adolphus Hotel, Dallas. Tim Love: Lonesome Dove Western Bistro, Fort Worth. John Sheely: Mockingbird Bistro, Houston.
I hope not! -- John Tesar: Mansion Restaurant, Rosewood Mansion on Turtle Creek hotel, Dallas.
I hope not they are evil. — Paul Petersen: Café Cenizo, Gage Hotel, Marathon.
I hope not. — Kent Rathbun: Abacus, Dallas.
I really hope false. — Bruce McMillian: Tony’s, Houston.
No answer: Alma Alcocer-Thomas: Jeffrey’s, Austin.
14. By 2020 Texas's wines will rival California's.
True — David Bull: Bolla, Stoneleigh Hotel & Spa, Dallas (I hope so). Bryan Caswell: Reef, Houston (Don’t they already?). — Jeff Blank: Hudson’s on the Bend, Austin. Jeb Stuart: Shade, Houston. Jon Bonnell: Bonnell’s Fine Texas Cuisine, Fort Worth (Yes!). Anthony Bombaci: Nana, Hilton Anatole hotel, Dallas. Robert Rhoades: Hudson’s on the Bend, Austin. Tom Fleming: Central 214, Dallas. Scott Cohen: Watermark Hotel Company, San Antonio. Chris Shepherd: Catalan Food and Wine, Houston. Mark Schmidt: Café 909, Marble Falls (California produces a lot of below average wines, so I guess it is True now, but we all ready have some that can stand up to them now). Diana Barrios Treviño: Los Barrios, San Antonio (If California’s taxes continue to rise this may happen). Michael J. Cordúa: Americas, Houston. Rebecca Rather: Rebecca’s Table, Fredericksburg.
False — Chris Ward, Mercury Grill, Dallas. Lance Fegen: Glass Wall, Houston. Damien Watel: Bistro Vatel, San Antonio. Tyson Cole: Uchi, Austin. Charles Clark: Ibiza & Catalan Food & Wine, Houston. Jason Dady: The Lodge, San Antonio (Hmmmmm. No……not quite, we gotta crawl before we can walk.). Bruce Auden: Biga on the Banks, San Antonio (wish I could say True but farming is just tougher in Texas.) Stewart Scruggs: Wink, Austin. David Garrido: formerly of Jeffrey’s, now developing Garrido’s, 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 (Maybe if Texan winemakers would actually grow varietals conducive to our climate & soil (and not base it on what varietals are most popular to consumers). Bud Royer: Royers Round Top Café, Round Top. Scott Tycer: Gravitas, Houston (Will never happen unless Nebraska and Kansas grow some tall trees. Temperature gradient is huge in Texas where as in California it is much less a factor). Will Packwood: Cibo, Austin. Jason Gould: Gravitas, Houston (Unless the climate changes). Stephan Pyles: Stephan Pyles, Dallas (Unfortunately not that early, but eventually). William McKenna: Texas Culinary Academy, Austin. Marion Gillcrist: La Traviata, Austin. Avner Samuel: Aurora, Dallas. Randy Evans: Brennan’s of Houston, Houston. Paul Petersen: Café Cenizo, Gage Hotel, Marathon (I am sorry but impossible). Mark Cox: Mark’s American Cuisine, Houston (could rival Virginia). Lou Lambert: Lamberts Downtown Barbecue, Austin. Charles Butt, H-E-B, and John Campbell, Central Market (Texas will be producing some outstanding wines but will not rival California in range of varietals and blends. Nick Badovinus: formerly of Hibiscus, now developing F\NB, Dallas (Not so fast Texas vintners). Andrew Weissman: Le Rêve, San Antonio. Kent Rathbun: Abacus, Dallas. Chris Pappas: Pappas Restaurants, 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.
No answer: Alma Alcocer-Thomas: Jeffrey’s, Austin.
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