Could P. Terry’s Become As Big As Whataburger?
With a new CEO, the beloved Austin chain looks to expand beyond its hometown for the first time.
With a new CEO, the beloved Austin chain looks to expand beyond its hometown for the first time.
Among the surprises: The Original Ninfa's in Houston makes its first appearance as a contender for Outstanding Restaurant.
Beaver nuggets and banana pudding make the list, of course, but "there is always room for improvement," says culinary veteran Jim Mills of his new gig.
Hal Guillory serves Southeast Texas specialties at this Beaumont institution.
The James Beard Awards chooses the Texas culinary hotspot for the revealing of its short list of nominees in March.
Where to eat now: The state’s best chefs take eclectic to a whole new level.
The renowned chef reveals his go-to homemade breakfast, his favorite Vietnamese spots, and the city’s rising stars (plus, details on great meals in NYC!).
The family-run Dallas institution is finally back in business after 2017's devastating fire.
Was Chili’s ever considered a Mexican restaurant? Was there a beef with Pappasito’s? How do you say “Cabana”?
Queen Bey and her husband are offering one heck of a grand prize to fans who commit to plant-based meals.
The food map trend strikes again—and it's coming after our Super Bowl snacks.
Whimsical touches, colorful murals, and ambience-setting furniture help create a feast for the eyes at these spots that opened in 2018.
Halibut with mole blanco. A giant soup dumpling. A mug of oysters. Queso. Our Dining Guide contributors share their favorite bites of 2018 from across the state.
Want to start the new year with some brilliant bubbles? Here are some of our current affordable favorites—and one big splurge.
Across the state, you’ll find holiday spirit in droves at themed pop-up winter wonderlands featuring miracles on ice.
Bikini’s, the once-thriving Austin-based chain, announced the closure of its final store this week.
It’s Whataburger as we always imagined it.
Who made the cut? Petra and the Beast in Dallas, Nancy’s Hustle in Houston, and Carnitas Lonja in San Antonio.
On our latest podcast, a conversation with Knowlton about hosting Netflix’s ’The Final Table,’ why he left NYC for Austin, restaurant trends, and the state of food criticism.
Who the heck in Texas is eating all this key lime pie?
Which wine complements both gravy and Brussels sprouts? What can you serve alongside pumpkin pie? We've got you covered.
Don't show up empty-handed this season. Here are some ideas for what to bring to your next party.
With his two new restaurants, both in the same building, the acclaimed Atlanta chef continues what he started with State of Grace.
Even though Austin’s newest boutique hotel, the Carpenter, had only been open for a week (official date was November 2), the lobby was already filled with locals who looked like regulars—one group sat hovered around the community table having a work meeting over kolaches, while others reclined
We guess our Whataween invite got lost in the mail.
Patricia Sharpe and Kathy Blackwell dish on how they imagined, vetted, sampled, and served up our November feature story on Texas-style holiday meals.
Spoiler: The answer is yes.
We review more than sixty restaurants each month. Here’s a peek at what’s new!
Chef Jesse DeLeon has created a decidedly modern menu in an 1890 Victorian house.
Learn more about five of the not-so-traditional ingredients used in our chefs' globally inspired recipes.
Chef Steve McHugh, of San Antonio’s Cured, creates a through line from Wisconsin to Louisiana to Texas with a meal built around roast duck, grapefruit, and chile pequins.
Austin chef Maribel Rivero, of Yuyo, creates a celebratory feast inspired by the highly acclaimed cuisine of Peru.
Chef Kiran Verma, of Kiran's, started a Houston Thanksgiving tradition years ago for many customers with her tandoori turkey and Indian trimmings.
Like he does each night at Sachet, Dallas chef Stephen Rogers celebrates the flavors of one of his favorite regions in the world with a meze-inspired meal.
Inspired by her mother-in-law, Fort Worth chef Denise Shavandy, of Café Modern, draws on Eastern Mediterranean influences for her sophisticated dinner.
For one of her two "East Meets West" vegetable side dishes, chef Denise Shavandy uses za'atar vinaigrette to add extra flavor.
This seafood side dish is a colorful component of chef Maribel Rivero’s “Peruvian Party” feast.
Grains get the tropical treatment in this side dish from chef Maribel Rivero’s “Peruvian Party” feast.
Aji peppers give a South American kick to the main course in chef Maribel Rivero’s “Peruvian Party” feast.
Aji peppers give a South American kick to the main course in chef Maribel Rivero’s “Peruvian Party” feast.
Chef Kiran Verma’s “Tandoori and Beyond” feast proves that sweet potatoes aren't the only root vegetables that make for comforting fall desserts.
In chef Stephen Rogers’s “Mediterranean Medley” feast, a pomegranate dressing brings this side dish together.
In chef Stephen Rogers’s “Mediterranean Medley” feast, a favorite Middle Eastern spread serves as the base for a flavorful appetizer.
Chef Stephen Rogers ends his “Mediterranean Medley” feast on a sweet and comforting note, with a hint of sesame.
Chef Stephen Rogers ends his “Mediterranean Medley” feast on a sweet and comforting note, with a hint of sesame.
Chef Stephen Rogers takes a holiday favorite, the sweet potato, and creates something completely different for his “Mediterranean Medley” feast.
The accessible main course in chef Stephen Rogers’s “Mediterranean Medley” feast sets the tone for a fun night with friends and family.
The accessible main course in chef Stephen Rogers’s “Mediterranean Medley” feast sets the tone for a fun night with friends and family.
Chef Steve McHugh finishes off his “Hunting and Gathering” feast with this classic Mexican treat, taken up a notch with mesquite and cherries.
Chef Steve McHugh finishes off his “Hunting and Gathering” feast with this classic Mexican treat, taken up a notch with mesquite and cherries.