Until last year, one of the few ways Texans living in New York could get a bottle of Shiner Bock, the popular craft beer from an 105-year-old brewery in Shiner, Texas, was to carry the beer back in their luggage. Or find a New York bar that had smuggled the beer into the city.
Texans have been handed their pride in a doggy bag by a Nebraska woman named Molly "Bottomless Pit" Schuyler. Over the Memorial Day weekend, the professional competitive eater traveled to Amarillo's Big Texan steakhouse where she took on the Big Texan Steak Challenge. Eaters have to consume the entire meal—shrimp cocktail, a baked potato, a salad, a roll (with butter) and a 72-ounce steak—in less than one hour.
Saving bees from people and people from bees,” Walter Schumacher told me, explaining the credo he adopted eight years ago, when he founded the Central Texas Bee Rescue (CTBR), a “no-kill” beekeeping nonprofit. Bees and humans share a symbiotic relationship—we all know that without the “birds and the . . .
As every Texan knows, on January 11, 2012, Dublin Dr Pepper ceased to exist. The state’s first bottler of our most beloved soft drink was best known in recent years for sticking with the original, Imperial cane sugar–sweetened formula long after the parent company had switched to high-fructose corn syrup, and long before it came back into vogue with corporate “throwbacks."
This wine, by Hilmy Cellars, is called Saignée of Sangiovese, named for its production method. Saignée is a by-product of red winemaking. During the fermentation of a red wine, about ten percent of the juice is bled off. This process leaves a higher ratio of skin contact on the remaining juice, making the resulting red wine richer and bolder. The leftover bled wine or “Saignée” is then fermented into rosé.
As the only area restaurant dedicated solely to Thai food, Lanna shoulders high expectations from local devotees of the cuisine. We found the entrées to be hit or miss. The curry and coconut milk of the massaman curry, for instance, was pleasant with a slight sweetness, but the “medium heat” we requested resulted in no heat at all, and the added chicken was on the dry side. The green curry sauce of the Tornado Shrimp offered much more flavor, vegetables that were fresh and crisp, and a welcome touch of spice. (5/14)
One of the most exciting new bars in Texas is Wonderland, from the creative mind of Austin barman Jason Stevens. Stevens’s impressive résumé includes a long stint heading up the bar program at chef David Bull’s acclaimed Congress restaurant, and the same team is behind this latest venture.
Like a scene from an old western, the streets of big Texas cities are littered with the bleached bones of famous restaurants from afar. Their owners thought they would open here to thunderous applause, only to discover that cracking the Texas code is harder than it seems. Remember Craft, BLT Steak, and Charlie Palmer, in Dallas? Or Bank and Katsuya, in Houston? What about Coyote Cafe, in Austin? The longest-lived, Tom Colicchio’s Craft, lasted only six years.