At his latest restaurant, Texas’s most celebrated Mexican chef teams up with close relations to revisit the street food of his youth.
This exceptional Mexican restaurant has expanded into a larger space without shrinking any of its ambitions.
With delta infections surging and local governments unable to enforce mask regulations, restaurant personnel have become reluctant de facto enforcers.
Over a career spanning three decades, Griffith chronicled the evolution of Texas from a culinary backwater to a major player on the national scene.
Rarely does a museum’s restaurant rival its galleries, but this addition to Houston’s Museum of Fine Arts is poised to take its place among the masters.
The magazine honors Fermín Núñez, the chef behind Austin’s Suerte, for the second time.
And he got there with help from family, some encouragement from Anthony Bourdain, and a fortuitous ride on the New York subway.
From South Texas’s simple ocelot culverts to San Antonio’s pioneering land bridge, these passageways can reduce car accidents and help animals thrive.
With a lush setting and a vegetable-forward menu, the showcase restaurant of the Commodore Perry Estate, Texas’s only Auberge Resort, has Austinites crashing the garden gates.
It took decades of persistence in the restaurant industry for Mexican food to get the respect it deserves, says Mariano Martinez.
Here’s to Mariano Martinez, the inventor of the world’s first frozen margarita machine.
With a new restaurant and farm, Sonya Cote and David Barrow hope to spread their magic a little farther east.
For the 20th edition of Where to Eat Now, we’ve compiled some of our favorite takeout options from places that opened in 2020.
Holt’s partner, Trina Nishimura, who was the beverage director at the beloved ramen shop, shares their story with Texas Monthly.
For decades, his elegant flagship restaurant, Tony’s, was the place to see and be seen.
Kevin Fink, Chris Shepherd, and others are lobbying lawmakers to pass the $120 billion grant program that has bipartisan support.
Chefs and owners have had to adapt quickly and nimbly, with takeout, meal kits, booze to go, and reconfigured dining spaces. Will it be enough to survive?
Merlin Tuttle has spent his career dispelling myths about bats. Now he’s defending them once again.
Anvil Bar & Refuge is still in the running for Outstanding Bar Program. Meanwhile, GQ recognizes two Texas restaurants.
Chef Jason Dady, down to two restaurants from six, helps feed laid-off hospitality workers almost daily. ”I wake up every morning at seven o’clock, check the news, and go make thirty gallons of soup.”
From foundations like Southern Smoke to national and local charity efforts, here's a list of resources for an industry crippled by the coronavirus.
A bartender, chef, and owner tell us their stories.
The state has a record 39 contenders in the restaurant industry's biggest awards, including 20 for the debut category of Best Chef: Texas.
The 65-year-old Brownsville restaurant specializes in traditional underground pit-smoked cows’ heads.
Set in a beguiling bungalow, this meat-centric restaurant makes you feel right at home.
After years of successful pop-ups in Dallas, chef Justin Holt opens a spot that’s an homage to these two Japanese dishes.
Almost nothing is as it seems at the new Spanish restaurant from the team behind BCN Taste & Tradition.
A revelatory trip four years ago inspired chef Larry Delgado to go back to his roots.
Tim Love’s new restaurant takes a break (sort of) from Western cuisine.
In the foundation’s prestigious annual honors, the state’s chefs will now compete in a region all their own.
The national food magazine honored Big D for the ambition and international diversity of its culinary scene.
Blood Bros. BBQ, Carpenters Hall, Khao Noodle Shop, and Petra and the Beast are among the magazine’s nominees for the best new restaurants of 2019.
Time magazine adds to the accolades for chef Jonny Rhodes’s celebrated dining experience.
Another weird name, another wonderful and inventive menu.
The celebrated chef behind FT33 returns with a restaurant that is less about flash and more about flavor.
Chefs Todd Duplechan and Jessica Maher bring their Texas interpretation of Goan cuisine to the new Arrive East Austin Hotel.
Houston's Chris Shepherd didn’t even know he was in the running.
The Fort Worth eatery, named in honor of his twin daughters, includes bocce courts and vegetable gardens. You'll also find a Texas twist on Italian classics.
Chefs Philip Speer, Gabe Erales, and Alan Delgado honor their border roots with a decidedly modern menu at Comedor in Downtown Austin.