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Just For Fun--Glad It Was Them, Not Me (Mon Feb 8 at 4:11 PM)
Christina Jontra says: I have been astounded at the criticism many in the press have had against The Blind Side. Who wins? Why can’t this be a story about one man or family helping out another. Leaves me wondering what criticism you would make against the Good Samaritan. (February 8th, 2010 at 8:44am)
Patricia Sharpe
Patricia Sharpe grew up in Austin, Texas, and holds a master’s degree in English from the University of Texas at Austin. After a stint as a schoolteacher (teaching English and Spanish) and at the Texas Historical Commission (writing historical markers), she joined the staff of Texas Monthly, in 1974, when the magazine was two years old. She edited the magazine’s cultural and restaurant listings, and over the years, she also wrote a consumer column called “Touts.” Eventually she focused exclusively on food, and her humorous story “War Fare,” an account of living for 48 hours on military-style MRE’s (Meals Ready to Eat), was included in the anthology Best Food Writing 2002 (Marlowe & Company). Many of her stories appear in the collection, Texas Monthly on Food (University of Texas Press, 2008). Pat Sharpe writes a regular restaurant column for Texas Monthly and is in demand to judge food contests (she declines those involving large quantities of chile peppers or hot sauce). In March 2005, she wrote a memoir of her thirty years as a restaurant critic entitled “Confessions of a Skinny Bitch.” It won a James Beard Foundation award for magazine food writing. She stands five feet, seven inches tall and weighs 118 pounds fully fed and fully clothed. (1974)
Features
Directory
Our favorite restaurants from around the state. (February 2010)
Honorable Mention
Seven restaurants from Austin, Dallas, Houston, and San Antonio. (February 2010)
Where to Eat Now 2010
You had to be brave to open a restaurant last year. Or you had to be a genius. Or, like Robert Del Grande, whose revamped Houston eatery tops our list of the ten best gastronomical debuts of 2009, you had to be both. (February 2010)
People We’ll Miss—2009
A fond look back at 22 Texans who died in 2009, from Farrah Fawcett and Walter Cronkite to Brandon Lara and Joe Bowman. (December 2009)
Pecan Artists
The best way to go completely nuts this Thanksgiving is with this five-part meal featuring the bounty of our beloved state tree. (November 2009)
How We Did It
(August 2009)
The 50 Greatest Hamburgers In Texas
On our first-ever quest for the state’s best burgers, we covered more than 12,000 miles, ate at more than 250 restaurants, and gained, collectively, more than 40 pounds. Our dauntless determination (and fearless fat intake) was rewarded with a list of 50 transcendent burgers—and you’ll never guess which one ended up on top. Check out our Best Burger section. (August 2009)
Vineyard Hopping
(June 2009)
How to Eat Well in Hard Times
It’s easy, really. Just go get yourself some shrimp tacos, a beef-and-cheese cachapa, grilled pork with green papaya, fried chicken, gourmet Frito pie, or any of the 25 finds on this list of my favorite dishes in Texas under ten bucks. (April 2009)
Where to Eat Now 2009
How perfect is this: The best new restaurant to open during the Year of Financial Meltdown is located in the lobby of an old Houston bank. What better place to invest your money than in the soul-nourishing flavor combos of chef Michael Kramer’s beautifully composed plates? (February 2009)
The 40 Best Small-Town Cafes
Our exhaustive, exhausting, strictly scientific (and lamentably fattening) survey of the finest home cooking around, from Maxine’s on Main, in Bastrop, to El Paraiso, in Zapata. (December 2008)
Your Bird Here
Turkey, shmurkey! This Thanksgiving, when your mother-in-law gets ready to serve up boring old tradition as a main course, you should cry fowl and turn her attention to these other fine, feathered, delectable friends. (November 2008)
Keeper of the Flame
Need someone to create a menu for the ultimate backyard feast? Paul Petersen, the executive chef at Marathon’s Gage Hotel, is ready, grilling, and able. (July 2008)
PITS: The Encyclopedia Entry
(June 2008)
BBQ08
Eighteen hungry reviewers. 14,773 miles driven/flown. 341 joints visited. Countless bites of brisket, sausage, chicken, pork, white bread, potato salad, and slaw—and vats of sauce—ingested. There are only fifty slots on our quinquennial list of the best places to eat barbecue in Texas. Only five of those got high honors. And only one (you’ll never guess which one in a million years) is the best of the best. (June 2008)
Where To Eat Now 2008
Yes, the setting is ritzy and the food remarkable. But what really makes the state’s best new restaurant sizzle is something less tangible: the (Dean) Fearing factor. (March 2008)
Eat Their Words
What will dining, both out and in, be like in decades to come? We asked the state’s top chefs and food folk, from Dean Fearing and Hugo Ortega to David Bull and Charles Butt. (February 2008)
Meat Your Maker
From city to country, fancy to down-home, the state’s 38 best steakhouses. Plus: the Japanese beef that everyone should be eating, our favorite butcher shops, and how to grill a ribeye that even your father-in-law will love. (December 2007)
The Art of the Meal
Five of the best museums in the state have cafes designed to tempt the most refined tastes and sophisticated palates. A few have masterpieces on the menu; others are works in progress. (July 2007)
From Husks Till Dawn
Even cowgirls get the munchies, which is why Paula Disbrowe came up with these great recipes for migas, blackberry blue-corn muffins, and other breakfast staples. (March 2007)
Where to Eat Now 2007
Well, first and foremost, Dallas, since four of the year’s ten best new restaurants—including the top three—are there. But if you’re hip and hungry in Houston, Austin, or San Antonio, my list won’t disappoint. (February 2007)
The Greatest Tacos Ever Sold
Sixty-three of them, to be exact: from picadillo in Dallas and brisket tinga in Houston to carne asada gringa in San Antonio and chorizo-and-jalapeño in McAllen. Be sure you don’t leave this earth without trying each and every one. (December 2006)
The Chop Is in the Mail
You want to send your granny a grapefruit this Christmas? Your bro a brisket? Your pop a pie? We’ve taste-tested more than four hundred foodstuffs that Texas companies will happily ship to your door, and more than forty are first-class. (November 2006)
Peas Be With You
This farm-to-table feast will make you thankful for the Texas growers who still work the land and for at least one hip chef who gives new life to the fruits and vegetables of their labor. (July 2006)
Wings
At the Houston Museum of Natural Science, butterflies are free (sort of). (May 2006)
A Desert Feast
How to make black bean soup, cactus cornbread, and other mouthwatering dishes from Melissa Guerra’s South Texas kitchen. (May 2006)
Runners-up
(February 2006)
Directory
(February 2006)
Where to Eat Now 2006
Our favorite new restaurants of the year—and a few more that almost make the cut. (February 2006)
Pie + Cobbler
(November 2005)
Pork Chops
(November 2005)
Meat Loaf
(November 2005)
Okra + Greens
(November 2005)
Chicken-Fried Steak
(November 2005)
House Specialties
(November 2005)
Cornbread + Biscuits
(November 2005)
Fried Chicken
(November 2005)
Mashed Potatoes
(November 2005)
Southern Comfort
Fabulous fried chicken, marvelous meat loaf, great greens, outstanding okra, perfect pie, and more: where to find our favorite staples of home cooking. (November 2005)
How To Open A Restaurant
You have to be either crazy or masochistic to do it—maybe both. But for Lisa and Emmett Fox, owners of the new Austin eatery Fino, the benefits of taking the heat far outweigh those of staying out of the kitchen. (September 2005)
Got Game
At Hudson’s on the Bend, in Austin, venison isn’t the only dish that’s smokin’. (July 2005)
If you’re hungry . . .
(April 2005)
“Confessions of a Skinny Bitch”
Over the past thirty years, I’ve edited or written more than 28,000 restaurant reviews for this magazine. That’s a lot of crème brûlée under the bridge, folks. So what’s my life been like, exactly? And how have I stayed this thin? Good questions. (March 2005)
Where to Eat Now 2005
What’s on the menu this year? Not the best new restaurants of all time, perhaps—but you’ll still love the veal shank at 17, the Texas quail at T’afia, the Guinness stout cake at George, and the fusion of French and Mexican cooking at Lanny’s Alta Cocina Mexicana. And don’t forget to order the fish . . . everywhere. (February 2005)
Directory
(February 2005)
The Best of the Rest
(February 2005)
Some Like It Picante
Actually, most of us do, which is why we’ve visited Mexican restaurants and taquerías all over the state in search of the best enchiladas, guacamole, cabrito, and other classic dishes; pilfered three great restaurant recipes for you to make in your own cocina; answered every frequently asked question we could think of; collected expert tips and techniques; and compiled a glossary of terms you’re likely to find on a menu. Sound like the last Mexican food story you’ll ever need to read? (December 2004)
Life Is Sweet
Rebecca Rather’s recipes for five tempting treats are our holiday gift to you. (November 2004)
Stop and Smell the Lavender
Staples of Provençal cuisine, such as olive oil, goat cheese, and honey, are being produced in Texas? Mais oui. (July 2004)
Triumph of the Grill
A pomegranate daiquiri, a spicy poblano quail, and thou: Three hot Texas chefs have whipped up a patio picnic that's sure to put a little spring (and summer) in your step. (May 2004)
Where to Eat Now 2004
Now serving: the best new restaurants in Texas, including a glamorous international kitchen in Dallas, a hot sushi spot in Austin, and—the best of them all—a drop-dead room with a globe-trotting menu in Houston. (February 2004)
Eyes on the Pies
Five modern twists on traditional recipes make mincemeat out of store-bought desserts. (November 2003)
New Orleans, Louisiana
(August 2003)
Top Fifty
(May 2003)
Pit Stops
Where are the best places to eat barbecue in Texas? Six years ago we published a highly subjective—and hotly debated— list of our fifty favorite joints, and now we’ve gone back for seconds. Ten intrepid souls drove more than 21,000 miles in search of 2003’s worthiest ‘cue. Here’s what they came back with: the top 5 and the next 45, plus honorable mentions, great chains, and meat by mail. (May 2003)
Where to Eat Now
In our annual roundup of the restaurants everyone's talking about, you'll find a bare-bones taquería, a bastion of cowboy chic, a snazzy deconsecrated church—and dishes that range from soup (squash blossom) to nuts (toasted cashews with chocolate-swirled bread pudding). Not to mention a little French place in San Antonio that's the best of the best. (March 2003)
Who's Next?
San Antonio's Marshevet Hooker is not just any old high school sprinter; she's an Olympic gold medalist in the making. Meet her and nine other women we're betting will lead the new Texas—and the world. (February 2003)
Make Way for Duck
Tired of talking turkey? ‘Tis the season to feast on a bird that’s all it’s quacked up to be—and other dishes created by five of the state’s hottest chefs. (December 2002)
Puebla
(October 2002)
Ladies, First
Three former Texas first ladies dish about life in the Governor’s Mansion and share recipes that have served them well. (August 2002)
San Antonio to Loving on Texas Highway 16
Huge apple pies, a Japanese submarine, handmade soaps—and a dressed flea. (May 2002)
Where To Eat Now
Want to know where to find remarkable roast chicken? Terrific shrimp tacos? Cloudlike chèvre cheesecake? Having munched my way across the state, I have the answers. Chow, Baby. (February 2002)
The Shuck Stops Here
Whether you plan to buy tamales or make them from scratch this holiday season, here's everything you need to know about these simple (and simply delicious) gift-wrapped treats. (November 2001)
Old-Fashioned Texas
Texas is changing before our eyes, but fried pies, drive-in movie theaters, and other vestiges of earlier days are all around. To find these treasures, we risked life, limb, and cholesterol count-and had a blast from the past. (August 2001)
A Star-Spangled Spread
This Fourth of July, forget the fried chicken and potato salad. Our potluck picnic, cooked up by six top Austin chefs, is full of culinary fireworks. Plus... extra web-only recipes! (July 2001)
Round and Round
Tortillas have been with us since the heyday of the Maya and the Aztecs. Now these simple small cakes are big business-but some are still made the old fashioned way. Includes extra tortilleria listings. (April 2001)
Season’s Eatings
When we asked chef Bruce Auden of San Antonio's Biga on the Banks to create a festive holiday feast, he served up a menu with some delicious twists on tradition. (December 2000)
Food • Phil Romano
Restaurant raja. (September 2000)
Franco File
The best French restaurant in Texas is in San Antonio? Mais oui. And around the state, there are others that are très bon as well. (July 2000)
Great Escapes
From a boutique hotel in hip South Austin to a bed-and-breakfast across the Mexican border, from fly fishing on the Llano River to bathing in the Chinati Hot Springs, 33 getaways the guidebooks don’t tell you about, courtesy of our intrepid staff of weekend warriors. (June 2000)
Top of the Morning
Recipes for the state’s best breakfasts, including empanadas from Joe T. Garcia’s Bakery in Fort Worth, smoked-salmon omelets from benjy’s in Houston, and gingerbread pancakes from Austin’s Magnolia Cafe. (February 2000)
The Joy of Mex
From La Valentina in Dallas to Casa del Sol in Juárez, 75 Mexican restaurants that will leave your taste buds begging for more, plus seven great recipes. (November 1999)
Food • John Campbell
Supermarketer. (September 1999)
Wing Tips
Where to see the painted bunting, the summer tanager, and other feathered friends: A guide to the best birding spots in Texas. (April 1999)
Restaurants
A creamy quiche of spinach, cheese, and mushrooms in Comfort, smashingly good smashed turnips in Granbury: These and other delicious dishes at ten extraordinary eateries. (March 1999)
Wild Turkey
Here’s something to be thankful for: chef Grady Spears’s holiday feast, with a deep-fried bird and all the trimmings. (November 1998)
FOOD • Stephan Pyles
A recipe for success. (September 1998)
DANCE • Carlos Acosta
Feet accompli. (September 1998)
Hot Plates!
Recipe for a great new cookbook: Combine a celebrated chef, a veteran food writer, and an innovative approach to contemporary Tex-Mex; serve. (May 1998)
Out of This World
At the entrance to Las Pozas, the logical, the predictable, and the commonplace evaporate, giving way to one of the most enchanting places on earth. (April 1998)
Tiles and Tiles of Texas
The ceramic designs created by these four Texas studios will look great in your kitchen or bathroom—and except for their shape, there’s nothing square about them. (November 1997)
It’s a Wrap
What happens when the modern world gets its hands on the lowly burrito? A food fad is born. (October 1997)
Art • Peter Marzio
On the money. (September 1997)
Food • Tri La
Culinary assimilation. (September 1997)
Grand Hotel
Why do reviewers from Condé Nast Traveler to the Zagat and Mobil guides swoon over Dallas’ Mansion on Turtle Creek? I wanted to find out, so I checked in. (July 1997)
Road Show
Our guide to finding Texas wildflowers that stand out in their fields. (March 1997)
The Elite Meat to Eat
Chicken? For the birds. Fish? In the tank. From Buffalo Gap to Galveston, the faddish food these days is steak. Here are ten prime places to enjoy it. (February 1997)
Environment • Tony Amos
Gulf pro. (September 1996)
Bread Winners
Upper-crust bakers in Dallas, Houston, San Antonio, and Austin are turning out heavenly handmade loaves that make store-bought seem stale by comparison. (July 1996)
Holy Cacao!
Introducing El Rey, the Venezuelan chocolate that is wowing chefs everywhere, thanks to the efforts of a Texan with a taste for treats. (May 1996)
Robert Del Grande, Cafe Annie, Houston.
(February 1996)
Dean Fearing, Mansion On Turtle Creek, Dallas
(February 1996)
Southwestern Ho!
(February 1996)
Chef’s On The Rise
(February 1996)
Texas Food Conquers the World!
How to cook up a culinary craze: Mix talented chefs, native ingredients, classical techniques, and good publicity. Name result “Southwestern.” Let spread across globe. (February 1996)
Cook Your Goose!
Turn your holiday dinner into a moth-waatering master-feast with these new recipes from Stay Canyon chef Stephan Pyles. (December 1995)
¡Viva Tequila!
How it’s made, the secret of cooking with it, the truth about the worm, and everything else you ever wanted to know about Mexico’s favorite drink—and ours. (August 1995)
The Cook, the Chief, His Wife, And Their Dinner
Who feeds Zuni stew and scrambled eggs to George W. Bush? Meet Sarah Bishop, the young chef at the Governor’s Mansion—and try out some of her favorite recipes. (July 1995)
Something’s Cooking
Meet the hip young chefs at two Texas restaurants that everyone’s buzzing about. (April 1995)
Go West!
Now is the time to check out newly stylish hotels and restaurants in West Texas. Tourists aren’t far behind. (February 1994)
What a Dish!
We cleaned our plate at restaurants across Texas. Here are the results: 66 irresistible specialties of the house. (October 1991)
Secret Summer Places
Follow us for a great vacation, minus something all tourists can do without crowds. (June 1991)
Swimming to Oblivion
Marine scientists have struggled for ten years to establish a new colony of ridley sea turtles on South Padre Islands. All their efforts may have been in vain. (June 1988)
Texas Primer: The Chilipiquin
Some like it hot; those who eat the national pepper of Texas like it hotter. (November 1987)
Texas Primer: Cedar Fever
When cedars start to mate, Texans start to suffer. (March 1986)
Columns | Miscellany
Stock Tips
After years of writing about chefs, I wanted to get a taste of what it’s like to be one—which is how I found myself browning veal knuckle bones at the fastest-growing cooking school in Texas. (January 2004)
Stirring the Pot
What Julia Child is to French cooking, Diana Kennedy is to Mexican: a pioneer in her field with creativity to spare and strong opinions about everything. (October 2003)
The Fusion Thing
Don't make the mistake I did in assuming that Dallas dining is a white-bread world. This is the Latin Century, and these days Big D is all about Nuevo Latino. (September 2003)
Tex-Mex 101
Why yellow-cheese enchiladas, chile con carne, and puffy tacos aren't Mexican food: A short course on the cuisine that was fusion before fusion was hip. (August 2003)
Melting Pots
Serving three of Houston's immigrant cuisines—Indian, Japanese, or Vietnamese—these restaurants put culinary adventure on the menu. (September 2002)
Fallen Star
Plenty of buzz and a distinctive menu couldn't keep Austin's Star Canyon from closing after just fourteen months. I didn't see it coming, but now I know one recipe for recipe for failure. (June 2002)
War Fare
When I discovered that a Texas company makes the portable meals our soldiers carry into battle, I got my orders to eat up. I knew I would complete my mission—or get indigestion trying. (January 2002)
Cocina Confidential
What did I do when I wanted to indulge my weakness for cooking classes? I put San Miguel de Allende on the menu. (November 2001)
Georgette Mosbacher
(September 2001)
Joel Gregory
(September 2001)
Tio Kleberg
(September 2001)
Stars and Gripes
Why did we take away our restaurant guide's highest rating for the Mansion on Turtle Creek? Let's dish. (August 2001)
Mercury Rising
What's it like to be the chef at one of the state's top restaurants? The words "pressure cooker" come to mind (June 2001)
Slush Fun
Raise your glass to Dallas' Mariano Martinez, Jr., whose frozen margarita machine changed happy hour forever. (May 2001)
Unnatural Habitat
Noah's Land—an exotic-animal park and petting zoo near Bastrop—is underfinanced, and its staff is overwhelmed. As if that weren't enough, it's also under investigation for possible animal neglect. (February 2001)
Joys in the 'Hood
Think cozy neighborhood restaurants are a thing of the past? Here are four places that will serve you well. (November 2000)
Java Nice Day
After years of not much brewing, Houston’s Duncan Coffee Company is piping hot all over again. (September 1999)
Success by Design
At Texas’ top industrial design firm, the old style-versus-substance debate is a nonstarter: Why choose when you can have both? (September 1998)
Better Than Wurst
Portobello mushrooms and paella alongside the schnitzel and sauerkraut: In the Hill Country town of Fredericksburg, there’s clearly something cooking. (April 1998)
Mexican Revolution
New restaurants in Dallas and Houston are serving up authentic interior-style Mexican dishes that turn the tables on Tex-Mex. (April 1997)
New Deli
It started as a hippie sandwich shop in Austin. Now, more than two decades later, Schlotzsky’s is finally kicking the competition in the buns. (February 1997)
7th Heaven
What do Monty Python, the Lion King, Ace Ventura, and Howie Mandel have in common? They’re all part of 7th Level’s strategy to marry show biz with the computer-game biz. (May 1996)
Virtual Vittles
From chili to chiles, there’s a heaping helping of Texas food on the Internet, including cookoff schedules, mail-order info, recipes, and restaurant reviews. Dig in. (January 1996)
Chuck Wagon Redux
The latest culinary crazy, Cowboy Cuisine has put a new spin on traditional Texas cooking. (July 1993)
Heartless Behavior
Cardiologists Per and Peter Langsjoen sounded a warning. (June 1992)
Mix Masters
Three trend-setting Mexico City restaurants defy tradition by blending native and European cuisines. (June 1991)
King Crab
In tiny Sabine Pass, two restaurants battle to see which will be the barbecued-crab master of the universe. (March 1991)
State Fare
In Port Aransas the roast of the town is at the Other Guy's Seafood Cafe. (March 2001)
State Fare
Get hooked on the sea bass at Dallas' Bistral. (February 2001)
State Fare
Pudding a new twist on shrimp at Houston’s Amazón Grill. (January 2001)
State Fare
Sweet designs for Christmas cookies from Penny's Pastries of Austin. (December 2000)
State Fare
Stephan Pyles’ sweet mascarpone polenta has a corn-ucopia of flavor. (November 2000)
State Fare
Houston’s Tony Ruppe’s has got your goat cheese. (October 2000)
State Fare
Stick to the ribs at Austin's La Traviata. (September 2000)
State Fare
Be the king of all that you sorbet with a passion-filled dessert from Anthony's in Houston. (August 2000)
State Fare
When it grains, it scores: The smoothest risotto yet, courtesy of Salve! in Dallas. (July 2000)
State Fare
Will you enjoy the wrapped sea bass at San Antonio's Biga on the Banks? That depends on how you filo. (June 2000)
State Fare
Eat to the beat: Rosemary-marinated pork from Houston caterer and string bass player Joe Abuso. (May 2000)
State Fare
You get a spicy stir-fry; Dallas' Abacus gets your gratitude. Call it a squid pro quo. (April 2000)
State Fare
Hungry for shrimp? Use your noodle—udon, preferably—and head for Citizen in Dallas. (March 2000)
State Fare
A cake that gets to the heart of the batter from Austin’s Rather Sweet Bakery. (February 2000)
State Fare
"Deer diary, tonight I had a wonderful venison stew from Hudson's on the Bend outside Austin . . . " (January 2000)
State Fare
At Houston’s La Réserve, you can have yourself a merry little Christmas tree—for dessert. (December 1999)
State Fare
From Francesca’s at the Westin La Cantera Resort in San Antonio. (November 1999)
State Fare
Revenge of the bird: A pleasant pheasant from the Rough Creek Lodge near Glen Rose. (October 1999)
State Fare
Jailhouse Chili is a gastronomic pleasure for the Kinkster—and the rest of us. (September 1999)
State Fare
Remembrance of things pasta: The capellini salad from Dallas’ Nana Grill will live on in your memory. (August 1999)
State Fare
Think fig: The chef at Austin’s Vespaio does, and his crispy duck is delicious. (July 1999)
Tila’s Antojitos
From Tila’s in Houston: three Mexican appetizers that are, well, appetizing. (June 1999)
State Fare
(May 1999)
State Fare
Pig out on pork tenderloin at Mark’s in Houston. (April 1999)
State Fare
Shellfish? Swellfish. One bite of miso-glazed shrimp at Dallas’ Green Room and you’ll be hooked. (March 1999)
State Fare
As Valentine’s Day desserts go, this one from Houston’s Houstonian Hotel takes the cake. (February 1999)
State Fare
For fans of lamb and rabbit, this dish from Houston’s Tasca is a real meat and greet. (January 1999)
State Fare
A savory couscous with a long Shelf life. (December 1998)
State Fare
San Antonio’s Las Canarias has a dish that will be deer to your heart. (November 1998)
State Fare
(October 1998)
State Fare
(September 1998)
State Fare
Salads, they do get weary, wearing that same shabby dressing. And when they get weary, Thai Spice says, try a little tenderloin. (August 1998)
State Fare
These crispy salmon and spinach spring rolls have Saks appeal. (July 1998)
State Fare
The lavender-dusted quail at Laurels in Dallas deserves, er, laurels. (June 1998)
State Fare
Houston’s restaurateur to the stars, Tony Vallone, goes full boar. (May 1998)
State Fare
Dallas’ AquaKnox offers ceviche with a smile—three kinds, in fact. (April 1998)
State Fare
The grilled scallops at Houston’s Bistro Lancaster are morsels of edible silk. (March 1998)
State Fare
Yellowfin tuna with wasabi mayo at San Antonio’s Silo Elevated Cuisine? It may take you a while to get Orient-ed. (January 1998)
State Fare
How did the chefs at Dallas’ French Room whip up such a delicious cake? Choc it up to creativity. (December 1997)
State Fare
Roasted poblanos, toasted pumpkin seeds, tomatillos: At Houston’s Taco Milagro, you’ll want to eat the whole enchilada. (November 1997)
State Fare
Pesto, change-o: Luigi’s in Galveston serves up a magical veal dish. (October 1997)
State Fare
Will you enjoy the smoke-roasted shrimp at Houston’s Moose Cafe? You can plank on it. (September 1997)
State Fare
Dallas’ Seventeen Seventeen has mastered the art of the catfish taco. (August 1997)
State Fare
There’s no need to be chicken about the dumplings at Fort Worth’s Angeluna: After all, they’re filled with pork. (July 1997)
State Fare
It’s okay to be shellfish: You won’t want to share this shrimp appetizer from San Antonio’s Massimo. (June 1997)
State Fare
From Austin’s Eastside Cafe come three soups that will bowl you over. (May 1997)
State Fare
Walnuts, Gorgonzola, and chutney make for an upscale fish dish at the Grape in Dallas. (April 1997)
State Fare
Gird your loins for the tender smoked pork at the Guadalupe River Ranch near Boerne. (March 1997)
State Fare
Don’t steer clear of the chocolate mousse iceberg from Dacapo’s on the Parkway in Houston. (February 1997)
State Fare
Salmonchanted evening, you’ll get hooked by a delectable fish dish at Fort Worth’s Bistro Louise. (January 1997)
State Fare
Mesteña’s apple sorbet and walnut-apple flautas are delicious to the core. (December 1996)
State Fare
The luxurious French toast at Benjy’s in Houston makes every day a challah day. (November 1996)
State Fare
Why does the grilled lamb loin at Austin’s Bitter End taste so good? Harissa explains it all. (October 1996)
State Fare
(September 1996)
State Fare
At Dallas’ Toscana, it’s a time to grill—shrimp, that is. (August 1996)
State Fare
Penne for your thoughts: You’ll never say basta to the pasta with vegetables and mixed greens at the Presidio in San Antonio. (July 1996)
State Fare
(June 1996)
State Fare
If it’s salmon you relish, you’ll go bananas for a plantain-crusted concoction at Austin’s Z’Tejas. (May 1996)
State Fare
Tired of plain old greens and lifeless veggies? Houston’s La Mora has a salad you just can’t beet. (April 1996)
State Fare
(March 1996)
State Fare
There’s nothing fishy about tasty Vietnamese fish tacos at Houston’s Kim Son. (February 1996)
State Fare
(January 1996)
State Fare
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State Fare
In the hands of chefs Raymond Taum and Robert Mayberry at Austin’s Brio, pork is more than just the other white meat. (November 1995)
State Fare
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State Fare
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State Fare
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State Fare
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State Fare: Picnic Special
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State Fare
(November 1993)
State Fare
(October 1993)
State Fare
(September 1993)
State Fare
(August 1993)
State Fare
(July 1993)
Little Boats de la Noche
(June 1993)
State Fare
The New Texas Cuisine by Stephan Pyles (May 1993)
State Fare
(April 1993)
Rack of Lamb Italo-Francese
(March 1993)
State Fare
(March 1993)
State Fare
(January 1993)
State Fare
From Clarksville, 1205 N. Lamar, Austin (December 1992)
State Fare
(November 1992)
State Fare
From Kathleen’s Art Cafe, Dallas (October 1992)
State Fare
(September 1992)
State Fare
(August 1992)
State Fare
(July 1992)
State Fare
(June 1992)
State Fare
(May 1992)
State Fare
From Avner Samuel, chef owner of Avner’s, Dallas. (April 1992)
State Fare
From Chef Hervé Glin, Cité Grill, Houston (March 1992)
State Fare
The Hill Top Cafe (February 1992)
State Fare
From Aunt Pearl’s Cookbook. (January 1992)
State Fare
Anaqua Grill, San Antonio (December 1991)
State Fare
Chef Harvey Harris, Mezzaluna, Austin (November 1991)
State Fare
LocuStreet Bakery, San Antonio (October 1991)
State Fare
Jeffrey’s, 1204 West Lynn, Austin (September 1991)
State Fare
Houston’s 8.0 restaurant. (August 1991)
State Fare
Four Seasons Hotel, Riverside Cafe, Austin (July 1991)
State Fare
From San Francisco Grill, El Paso (June 1991)
State Fare
L’Etoile, San Antonio (May 1991)
State Fare
(April 1991)
State Fare
(March 1991)
State Fare
(February 1991)
State Fare
(January 1991)
State Fare
(December 1990)
State Fare
(November 1990)
State Fare
(October 1990)
State Fare
(September 1990)
State Fare
(August 1990)
State Fare
(July 1990)
Reporter
Susie Q.
Susie Q., mystery shopper. (July 2009)
Making Wine
Richard and Bunny Becker on making Texas wine. (October 2007)
Food
Pecan-crusted trout, lamb chops with salsa verde— and salads wearing fresh flowers. (September 2004)
We Remember Ninfa Laurenzo
Houston's queen of Mexican cuisine remembered. (August 2001)
Inflamed
Why a Seguin writer is all fired up. (May 1999)
Skin Care
A Houston company’s breakthrough burn treatment. (October 1998)
Saucy
Saucy Katherine Anne Porter’s recipe for mole. (January 1997)
Dogfight
Texas at war with the United States Air Force. (October 1996)
Grady Spears
(August 1996)
Slime Time!
An Addison snail breeder gets fresh with the world. (March 1996)
Biting Remarks
New guides to Houston and Metroplex eateries hash it out. (November 1991)
Web Exclusives
New and Noteworthy
(February 2010)
New and Noteworthy
Restaurant Insignia, San Antonio and Rosewood Mansion on Turtle Creek, Dallas (January 2010)
New and Noteworthy
Ciao Bello, Houston and Justine’s, Austin (December 2009)
New and Noteworthy
Fabi + Rosi European Kitchen, Austin and Tintos Spanish Restaurant & Wine Bar, Houston. (November 2009)
New and Noteworthy
RDG + Bar Annie, Houston and Park, Dallas (October 2009)
New and Noteworthy
(September 2009)
New and Noteworthy
Kata Robata, Houston and Vapiano, Dallas (August 2009)
New and Noteworthy
Brisa Cocina Mexicana, Houston and Max’s Wine Dive, Austin (July 2009)
New and Noteworthy
Coast Global Seafood, Plano, and Buenos Aires Café East, Austin (June 2009)
New and Noteworthy
Café Byblos, Houston and The Mighty Cone, Austin (May 2009)
New and Noteworthy
Grady’s, Fort Worth and ROCC, Dallas (March 2009)
New and Noteworthy
Cibus, Dallas and Cover 3, Austin. (February 2009)
New and Noteworthy
Frederick’s Bistro, San Antonio and Cowboy Chow, Dallas. (January 2009)
New and Noteworthy
Tresca, San Antonio, and Sala, Dallas. (December 2008)
New and Noteworthy
Mulberry, Austin and Lake House, Houston (November 2008)
New and Noteworthy
Tre Trattoria, San Antonio and Américas, The Woodlands (October 2008)
New and Noteworthy
Dali Wine Bar Restaurant, Dallas and Kenzo Sushi Bistro, Katy. (September 2008)
New and Noteworthy
(August 2008)
New and Noteworthy
Sage on West Alabama, Houston and El Chile, Austin (July 2008)
New and noteworthy
Villa O, Dallas and Trattoria Lisina, Driftwood (June 2008)
New and Noteworthy
Bistro Don Camillo, Houston and August E’s, Fredericksburg (May 2008)
New and Noteworthy
Café Pita, Houston and Rise no1, Dallas (April 2008)
New and Noteworthy
(March 2008)
New and Noteworthy
(February 2008)
New and Noteworthy
Rebecca’s Table, Fredericksburg and So Vino Wine Bar & Bistro, Houston (January 2008)
Recipe for a Perfect Cookoff
(December 2007)
Beefing Up
Where to buy Akaushi, the best beef in Texas. (December 2007)
New and Noteworthy
(December 2007)
New and Noteworthy
Casa Colombia, Austin and Grooves Restaurant And Lounge, Houston (November 2007)
New and Noteworthy
Brasserie Max And Julie, Houston and Soleil Bistro and Wine Bar, San Antonio (October 2007)
New and Noteworthy
Estâncía Churrascaría, Austin and Kavála Mediterranean Grill, Dallas. (September 2007)
New and Noteworthy
Monarch, Houston and Sangría Tapas y Bar, Dallas. (August 2007)
New and Noteworthy
(July 2007)
Where Mex Meets Tex
Tex-Mex is a true American regional cuisine. (May 2006)
More Mexican Food—Ceviche
(December 2004)
More Mexican Food—Flautas
(December 2004)
More Mexican Food—Runners-up
(December 2004)
More Mexican Food—It’s About Time
(December 2004)
More Mexican Food—Atmosphere
(December 2004)
More Mexican Food—Migas
(December 2004)
Table Talk
Four restaurateurs talk about Tex-Mex, chile con queso, chips, and heartburn. (August 2003)
A Q&A With Sharon Hage
Sharon Hage is chef at the reputable York Street restaurant in Dallas. (February 2003)
Texas Tidbits
(December 2008)
Textile
Textile, Houston (December 2008)
Oh, Baby!
When you tire of oatmeal and toast, head to Fort Worth for a special breakfast treat. (February 2002)
Hecho en Mexico
Instead of a margarita with your chicken breast in red mole, try a Cabernet Sauvignon from Mexico's growing wine country. (August 2001)
Flour or Corn?
It sounded like the perfect assignment: Find the state's best tortillas. But was it? A Q&A with senior editor Patricia Sharp. (April 2001)
Best of Texas: Dallas Dining
The ten restaurants in Dallas that (almost) make me regret that I live in Austin. (January 1000)
Best of Austin: Dining
Where to find our favorite breakfast tacos, fajitas, rigatoni with spicy lamb meatballs, and lakeside views. (January 1000)
The Pecan
(January 1000)
San Antonio to Loving on Texas Highway 16
Huge apple pies, a Japanese submarine, handmade soaps—and a dressed flea. (January 1000)
My Library
