June Naylor

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Articles by June Naylor

Grilled Ribeye

Jan 21, 2013 By June Naylor

The Dish Cutting into a deftly seared, pepper-crusted ribeye to reveal its ruby interior brings a quiver to your hand, perhaps a catch in your throat: You want the moment to last, but you can’t endure the suspense. There’s nothing like that first bite, that tandem brush of satiny…

Fried Chicken

Jan 21, 2013 By June Naylor

The Dish You can identify the smell with your eyes closed: The salty, intoxicating aroma of fried chicken can be mistaken for nothing else. And if you grew up in Texas a generation or more ago, you know the sound, because Sunday dawned with the certainty that around eleven…


Jan 21, 2013 By June Naylor

The Dish Once the migas habit takes hold, once you realize you’re held hostage by thoughts of softly scrambled eggs mingled with crisp tortilla strips and onion, tomato, jalapeño, and cheese, you find that neither the blueberry pancakes nor the eggs Benedict you once loved so dearly can touch…

Stephan Pyles Digs up His Roots at Stampede 66

Oct 30, 2012 By June Naylor

Stephan Pyles After watching Stephan Pyles and eating his food for more years than we want to admit, we know good and well that he never does anything small and subtle. Given that he’s a fifth-generation Texan, proud of his Big Spring upbringing in that understated way that most…

Tim Love’s Woodshed Is Smoking Fort Worth

Feb 7, 2012 By June Naylor

Moments after Tim Love’s late-afternoon announcement on Jan. 31 that he would open his long-awaited Fort Worth restaurant, Woodshed, that evening–a day earlier than anticipated–the indoor-outdoor smokehouse with a worldly menu of wood-fired foods was instantly swamped with hungry, thirsty patrons.

Meat Loaf

Nov 1, 2005 By Patricia Sharpe and June Naylor

Austin A near-Platonic meat loaf emerges from the to-go window of Dot’s Place; the beefy slices crumble as you cut into them, melding with the tomatoey topping to form a sort of glorious, Southern-style Bolognese sauce. On Thursdays, meat loaf mavens go to Tony’s Southern Comfort for well-textured slices of…

Fried Chicken

Nov 1, 2005 By Patricia Sharpe and June Naylor

Austin Tender, with outrageously crisp, well- battered skin, Monday’s bone-in chicken alone is worth a trip to the amenable digs of Tony’s Southern Comfort, where a card table up front displays mouthwatering pies, your reward for the easy task of cleaning your plate. Dallas Dallas’s well-nigh-mythical Highland Park Cafeteria…