“She taught us, she fed us, she entertained us, and best of all, she wrote down the how-to of Corbitt hospitality in five cookbooks, giving us confidence that the civilizing pleasures of the table were within our reach.”
December 1, 1999 | by Prudence Mackintosh | People We'll Miss
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