In our annual roundup of the restaurants everyone’s talking about, you’ll find a bare-bones taquería, a bastion of cowboy chic, a snazzy deconsecrated churchand dishes that range from soup (squash blossom) to nuts (toasted cashews with chocolate-swirled bread pudding). Not to mention a little French place in San Antonio that’s the best of the best.
March 1, 2003 | by Patricia Sharpe | Feature
Jalapeño sausage–stuffed quail, lemon-pepper-marinated fried chicken: The trend for most of the best new restaurants last year was comfort food with pizzazz. But then along came Uchiko to wow us with its mouthwatering take on Japanese fusion. Who says you can’t buck a trend?
February 1, 2011 | by Patricia Sharpe | Feature