Thirty-year-old Larry McGuire, Austin’s most prolific high-quality restaurateur, sits down to lunch at his newest restaurant, Josephine House in the capital’s central Clarksville neighborhood. With impeccably clean hands, he straightens his Rag & Bone shawl collar cardigan before placing a crisp napkin into his lap. Josephine House opened last month, and its dining room, with white-washed wood-paneled walls and marble counters, is already packed with neighbors and food aficionados.
The task of writing a culinary memoir troubles even the most talented chefs and writers. The venture proved especially difficult for Louis Lambert, who shied away from the endeavor for years, because he never knew what version of his story he wanted to tell. Would he talk about the childhood memories of his West Texas family and their legacy of cattle ranching, or would he reflect upon years of cooking in the confines of his professional and personal kitchens?