Layne Lynch


Getting to Know Killen's BBQ's New Pitmaster

Patrick Feges on his decision to leave Underbelly and Houston’s burgeoning barbecue scene.

Texas Represents Among the James Beard Award Finalists

Four of the five chefs nominated for Best Chef Southwest hail from Texas. 

The Austin Food & Wine Festival Lineup Announced

The food festival will feature acclaimed chefs from all over the state, and tickets (a bit pricey, admittedly) are now on sale. 

A Q&A With Rene Ortiz

Former La Condesa and Sway chef Rene Ortiz discusses his latest project, including Laundrette (an upscale café-grocery) and the Angry Bear (classic Chinese takeout).

These Chefs Are Reinventing Thanksgiving Leftovers

The Falliday Leftover Throwdown, held in Houston, will challenge local chefs to take Turkey Day leftovers and create new dishes from them. 

La Condesa and Sway Move Forward

Rene Ortiz and Laura Sawicki, the acclaimed chefs from La Condesa and Sway, exited the acclaimed restaurants to pursue other unnamed interests. We spoke to the new executive chef at La Condesa and heard his plans for the restaurant’s future.  

Renowned Chef Daniel Patterson to Host Event With Chris Shepherd at Underbelly

The nationally acclaimed chef of Coi, in the North Beach area of San Francisco, will be promoting his latest cookbook.

Triniti's Pastry Chef to Host Weekly Bakery Pop-ups

Samantha Mendoza, the 24-year-old pastry chef for the acclaimed restaurant, talks about her favorite dessert and the pop-up project.

The Wine Bar Houston Is Buzzing About

Paul Petronella and David Keck recently talked about the plans for their new wine bar, Camerata, a place they want to be “classy, but not uptight.”

Pop-up Cake Shop to Open in Houston

Part of the attraction is the chance to win a replica of the infamous “Armadillo Cake,” from Steel Magnolias. 

Six Texas Restaurants Among the 50 Best of 2013

Bon Appetit puts restaurants from Houston, Dallas, and Austin on its list. The top ten will be named last week. 

Cooking For Houston's Revival Market

Adam Dorris, the chef de cuisine, on the evolution of the Heights neighborhood staple and the difficulties of sourcing locally.