Over the past eight years P.J. Stoops, a Houston-based chef and fishmonger, has preached a quiet gospel: use every fish, and every part of the fish, in every part of the menu. It’s caught on.
Houston’s Chinatown can be an overwhelming part of town, with each strip-mall restaurant blending into the next, so six local chefs shed light on which places rise above the rest.
August 1, 2012 | by Stirling Kelso | Web Exclusive