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May 2012
White tablecloths. Street food. Small portions. Lots and lots of innards. The only thing the ten best new Texas restaurants have in common is a willingness to prove that there is no such thing as a “Texas restaurant.” But when the escargots with fennel purée are this good, who cares?
Skip Hollandsworth on big hair, Gary Cartwright on the Balinese Room, Patricia Sharpe on Fritos, and Pamela Colloff on the bandits of the century.
December 1, 1999 | Feature
Fie on the cilantro fad, greaseless barbecue, and indiscriminate mesquite-grilling. Let’s hear it for Frito pie, catfish plates, and other gems of Texas’ true cuisine
Breakfast isn’t just the most important meal of the day. As determined by our exhaustive survey of the state’s best bacon, eggs, pancakes, migas, biscuits, tacos, kolaches, grits, pie, pan dulce, and more, it’s also the most delicious.
Elegant antebellum furniture in Jefferson, Latin American folk art in Smithville: Where the buys are in two dozen communities.
We cleaned our plate at restaurants across Texas. Here are the results: 66 irresistible specialties of the house.
October 1, 1991 | by Patricia Sharpe , Joe Nick Patoski , Paul Burka , Helen Thompson , Susan Chadwick , Catherine Flato | Feature
You had to be brave to open a restaurant last year. Or you had to be a genius. Or, like Robert Del Grande, whose revamped Houston eatery tops our list of the ten best gastronomical debuts of 2009, you had to be both.
A culinary guide for navigating your way through the city, from a casual Ethiopian spot to a classic burger joint.