April 2013
Cove's chef de cuisine talks about the genesis of his newest concept, why Texas raw bars are so few and far between, and how he is utilizing unique ingredients like lionfish to bring new dishes to Houston.
Dozens of roses—and not just yellow ones—have flourished in Texas for more than a century, planted by immigrants who cherished them as sentimental reminders of home. Here are a few of our favorites.
Bistro Don Camillo, Houston and August E’s, Fredericksburg