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.


Boot and Thai

Austin’s modern new Thai restaurant Sway takes a clue from Down Under.

Creamy Peach, Prune, or Poppy Seed Kolaches

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.

The Coast Is Clear

At Spoon, Dallas chef John Tesar doesn’t let his ego eclipse the seafood.

Our Guide to Central Texas Barbecue

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.

Hunger + Games

At Houston’s theatrical Pass, to dine is to be entertained.

James Beard Award Semifinalists Announced

The semifinalists for the annual Restaurant and Chef Awards for 2013, a.k.a. the Oscars of the restaurant industry, included 25 Texas nominations. 

Where to Eat Now

And the year’s best new restaurants are…

A Meaty Dispatch from Live Fire!

Live Fire!, held Thursday night at the Salt Lick Pavillion in Driftwood, proved to be the perfect meaty event to kick off this weekend’s Austin Wine & Food Festival.

Foodways Texas Is Getting Fat and Sassy

Four highlights from “Texas Preserved,” Foodways Texas’ second annual symposium.


Where did our unofficial state drink come from?

Home Plates

The heritage, splendor, and proper preparation of the ten dishes every Texan should be able to cook from scratch, from smoked brisket and migas to fried catfish and bacon-wrapped dove. Skillet and shotgun not included.

Pecan Artists

The best way to go completely nuts this Thanksgiving is with this five-part meal featuring the bounty of our beloved state tree.