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.


Their Beautiful Launderette

What happens when veterans of two of Austin’s finest Mexican and Thai restaurants try their hand at Mediterranean cuisine? Very delicious things.

Four Texas Chefs Make It to the Finals For "Best Chef: Southwest" in James Beard Awards

Including Aaron Franklin, Gilmore, Hugo Ortega, and Justin Yu.

Strip Tease

Braised oxtail comes to the strip mall.

First Look: Launderette is Days Away from Opening and Hosting a Benefit on February 17

One of the most anticipated openings in what promises to be a jam-packed restaurant season in Austin is less than a week away. Here’s how things are shaping up in the converted washateria now known as Launderette.

What the Hay?

Yes, a key ingredient at Austin’s Gardner usually comes in the form of a bale. But you wouldn’t want to squander these astonishing dishes on a horse.

It’s Getting Haute Out Here

Le Cep’s contemporary French cuisine drags Fort Worth’s culinary scene into the twenty-first century. Don’t have a cow, monsieur.


To Dai For

Nose-to-tail, locally sourced, and heavy on the protein: Austin chef Jesse Griffiths’s Dai Due moves from the supper club circuit to a permanent home.

Peace Out

Despite its name, Pax Americana is not exactly a tranquil space. But after one taste of chef Adam Dorris’s menu, who could stay calm?

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.