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.
At Houston's Table on Post Oak the second in command finally gets his chance to shine.
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.
And shares his recipe for Barbecued Bacon-Wrapped Quail with Jalapeño Ranch Dressing.
The setting and wine list may be sophisticated, but down-to-earth French fare gives Austin’s La V everyday appeal.
A Q&A with the guys at Houston’s Coltivare and Revival Market.
The team behind Houston’s Revival Market channels a rustic Italian spirit at their new Heights bistro.
The James Beard Foundation named the restaurant in the tiny town Buffalo Gap one of "America's Classics," a designation awarded to places that have "timeless appeal."