Patricia Sharpe

Patricia Sharpe grew up in Austin and holds a master’s degree in English from the University of Texas at Austin. After working as a teacher (in English and Spanish) and at the Texas Historical Commission (writing historical markers), she joined the staff of Texas Monthly, in 1974. Initially, she edited the magazine’s cultural and restaurant listings and wrote a consumer feature called Touts. Eventually she focused exclusively on food. Her humorous story “War Fare,” an account of living for 48 hours on military MRE’s (Meals Ready to Eat), was included in the anthology Best Food Writing 2002. Many of her stories appear in the 2008 UT Press collection, Texas Monthly on Food. In 2006 her story about being a restaurant critic, titled “Confessions of a Skinny Bitch,” won a James Beard Foundation award for magazine food writing.

Sharpe has contributed to Gourmet, Bon Appétit, Saveur, and the New York Times. She writes a regular restaurant column, Pat’s Pick, for Texas Monthly.

Stories

Texas Gets Three Nods on Esquire’s Best New Restaurants List

Austin chef Paul Qui, Dallas steakhouse Knife, and San Antonio meat palace Cured all land top honors.

Southern State of Mind

Get your biscuits down to Austin and revel in a new take on classic Southern meals at Olamaie.

Bacon-wrapped Dove

Crisp bacon wrapped around meaty, pepper-spiked dove breast, with cream cheese oozing decadently around the edges.

The Feast of Stephan

Gloriously novel flavors permeate the menu at Stephan Pyles’s latest venture, San Salvaje.

You Can Take the Chef Out of Texas . . .

Amy Ferguson, who has lived in Hawaii for decades now but was instrumental in the development of the Southwestern cuisine culinary movement, talks about reading "Larousse Gastronomique" as a kid, encountering celebrity at a young age, and that time Julia Child kindly told her "you don't know anything."

Head of the Table

At Houston's Table on Post Oak the second in command finally gets his chance to shine.

And They Said, “Let There Be Cilantro”

Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.

Fried Catfish

The best way to enjoy a mud cat.

Have a Cow

Dallas chef John Tesar takes the steakhouse to new heights.

Texas Dreamin’

California chefs Bradley and Bryan Ogden give the Lone Star State a whirl.

Dallas Chef Dean Fearing Publishes "The Texas Food Bible"

And shares his recipe for Barbecued Bacon-Wrapped Quail with Jalapeño Ranch Dressing.

You Never Can Tell

The setting and wine list may be sophisticated, but down-to-earth French fare gives Austin’s La V everyday appeal.

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