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.
Four Texas restaurants are in the running for the magazine’s best restaurants list.
At Italic, the couple behind 24 Diner, Easy Tiger, and Arro worked out the kinks before they opened their doors.
At the Dallas ramen shop Ten, you have to stand to eat the food—all the better to give it the ovation it deserves.
I covered the opening of Fino, in Austin. It’s only fitting to cover the day it shut its doors.
Houston’s Oporto Fooding House is almost certainly the finest Italian-Portuguese-Indian fusion restaurant in the world.
Michael Fojtasek and Grae Nonas join the ranks of Chris Shepherd, Tyson Cole, David Bull and seventeen other Texas chefs previously honored with the same recognition.
What happens when veterans of two of Austin’s finest Mexican and Thai restaurants try their hand at Mediterranean cuisine? Very delicious things.
Including Aaron Franklin, Gilmore, Hugo Ortega, and Justin Yu.
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.
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.
Le Cep’s contemporary French cuisine drags Fort Worth’s culinary scene into the twenty-first century. Don’t have a cow, monsieur.
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.
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?