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.
The Top Chef winner’s long-awaited bricks-and-mortar restaurant will open June 20.
Chef Jon Bonnell’s new venture is the biggest fish to surface in Fort Worth’s West 7th development.
But was it worth the admission price tag?
Airy breads with sweet or savory fillings, kolaches are the Czechs’ best-known contribution to Texas cooking. We show how to make them with three different fillings.
You can’t go home and tell your friends that you came to Central Texas and never ate any barbecue. It would be like going to SXSW and not listening to any music. But there are so many briskets and so little time! How do you sort it all out? No worries, here is our opinionated guide to the best of the best.
The semifinalists for the annual Restaurant and Chef Awards for 2013, a.k.a. the Oscars of the restaurant industry, included 25 Texas nominations.