Pazzeria by Pietro’s has turned Marshall into a wine destination thanks to its $250,000 collection that rivals those found in big cities—but without big-city prices.
After seven years of running a successful food truck, Evan LeRoy and Sawyer Lewis now have the space to get even more creative.
The restaurant's owner, Bill Lyons, reflects on how far the restaurant has come since its doors opened in 1946.
The chain has been around for more than 85 years. Despite its ubiquity—with more than 300 locations—each location holds its own memories.
To survive the pandemic, the beloved Longview restaurant had to evolve. As a waiter there, I did too.
Austin entrepreneur Larry McGuire's work on restaurants and other projects has sparked a new kind of cool in the capital city and beyond.
There’s no need to be chicken about the dumplings at Fort Worth’s Angeluna: After all, they’re filled with pork.
Culinary assimilation.
Superchef Stephan Pyles, the culinary hand behind Dallas’ Star Canyon, is opening a new restaurant this fall: AquaKnox. The name refers to the street on which the restaurant is located, Knox, and the menu’s featured ingredient, which comes from the water. “It’s a fish restaurant,” he says simply. Pyles plans
Once, before fast-food franchises and ecotourists took over Alpine, the Gallego family’s Mexican restaurant survived and thrived. Today, the kitchen is closed.
From chili to chiles, there’s a heaping helping of Texas food on the Internet, including cookoff schedules, mail-order info, recipes, and restaurant reviews. Dig in.
