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

Smoked Brisket

Aaron Franklin on how to smoke the perfect brisket.

Hog-Butchering, Pecky Cypress, Pizza, and Cocktails

A Q&A with the guys at Houston’s Coltivare and Revival Market. 

In a Pasta Life

The team behind Houston’s Revival Market channels a rustic Italian spirit at their new Heights bistro.

Perini Ranch Steakhouse Is One of “America’s Classics”

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." 

GQ Names Qui Best New Restaurant of the Year

And La Barbecue, another Austin establishment, also made food critic Alan Richman's list of the best new restaurants of the year. 

Sea Change

Hugo Ortega’s new restaurant puts a sophisticated spin on interior-Mexican seafood.

Quack in the Box

Bryce Gilmore’s much-loved Austin food truck returns as a brick-and-mortar.

Grand Central

With an intriguing menu and a chic space, Dallas’s CBD Provisions transcends the merely trendy.

The Italian Job

Mockingbird’s John Sheely returns to his roots.

Digging In

How eating cornbread and beans taught me who I was—and who we are as Texans.

Gateway Guesthouse Teaches Holiday Cooking Classes

Learn to make a Tex-Mex turkey, standing rib roast, and, the quintessential holiday dish, pumpkin pie.

Sold! Culinary Online Auction Offers Tickets

To Meatopia, pasta classes, a Middle Eastern feast, a guided wine tasting, and more.

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