Emma + Ollie, in Fredericksburg, Brings Sugar and Spice and Everything Nice
At her newest restaurant, Rebecca Rather turns daytime meals into something special.
Patricia Sharpe grew up in Austin and holds a master’s degree in English from the University of Texas at Austin. After working as a teacher (in English and Spanish) and at the Texas Historical Commission (writing historical markers), she joined the staff of Texas Monthly, in 1974. Initially, she edited the magazine’s cultural and restaurant listings and wrote a consumer feature called Touts. Eventually she focused exclusively on food. Her humorous story “War Fare,” an account of living for 48 hours on military MRE’s (Meals Ready to Eat), was included in the anthology Best Food Writing 2002. Many of her stories appear in the 2008 UT Press collection, Texas Monthly on Food. In 2006 her story about being a restaurant critic, titled “Confessions of a Skinny Bitch,” won a James Beard Foundation award for magazine food writing.
Sharpe has contributed to Gourmet, Bon Appétit, Saveur, and the New York Times. She writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Articles by Patricia Sharpe
Texas Chefs and Restaurants Get Record Number of James Beard Semifinalist Nods
Among the surprises: The Original Ninfa's in Houston makes its first appearance as a contender for Outstanding Restaurant.
Pat’s Pick: San Antonio’s Savor Passes Every Test
Staffed by students at the Culinary Institute of America, this new restaurant impresses our critic—even on opening night.
The James Beard Awards chooses the Texas culinary hotspot for the revealing of its short list of nominees in March.
The Best New Restaurants in Texas for 2019
Where to eat now: The state’s best chefs take eclectic to a whole new level.
French Classic Saint-Emilion Returns to Its Roots
Founded in 1985, this Fort Worth institution goes back to perfecting the bistro basics. Mais oui.
Texas Nabs Three Places on Esquire’s Best New Restaurants List
Who made the cut? Petra and the Beast in Dallas, Nancy’s Hustle in Houston, and Carnitas Lonja in San Antonio.
Ford Fry Doubles Down in Houston With La Lucha and Superica
With his two new restaurants, both in the same building, the acclaimed Atlanta chef continues what he started with State of Grace.
Culinary Risks Pay Off at Rosewood in East Austin
Chef Jesse DeLeon has created a decidedly modern menu in an 1890 Victorian house.
Feast Around the World: Ingredient Spotlight
Learn more about five of the not-so-traditional ingredients used in our chefs' globally inspired recipes.
