It’s probably not fitting to call Georgetown a small town anymore. With incredible growth brought on by development in north Austin and Round Rock, a considerable university population and a burgeoning cultural scene, it’s hardly Mayberry, USA. But it does have a town square, a lunch counter, a historic
A rhapsody of the perfection of corn chips, chili, cheese, and onions, mixed in a bag.
Cappyccino’s 10 Ideas To Improve Life Say please and thanks Avoid malls, discounters, and mass merchants Take Sundays off Plant seeds Enjoy sunrises and sunsets Make 100 year decisions Mass media only in moderation Balance high-tech and high-touch Reward teachers, artists,
Mix election time, South Texas, and barbecue, and you get the pachanga circuit, where politics and barbecue are served with equal reverence.
For more than twenty years, the central Texas town of Brady has staged the World Championship Barbeque Goat Cook-off on Labor Day weekend. Cabrito is a delicacy that has its ardent admirers—and many detractors. To those who have failed to see the merit in a crunchy yet tender piece of
The West Lynn Cafe is closed. The vegetarian Cosmic Cafe opened at this location in July 2005.
Proprietors of some of Texas’ priciest restaurants are spinning off more-economical eateries that are giving the originals a run for the money.
The Warwick Melrose Hotel, Dallas is proud to showcase a culinary team led by Chef Jeff Moschetti. This creative team has been honored with the AAA Four Diamond award the prestigious DiRoNA award and the Wine Spectator award. In a city that boasts the highest number of restaurants per capita,
Our gadabout gourmet travels three thousand miles to answer the question. Where should you eat on your next Texas highway trip?
Yesterday those onions and carrots were in the ground. Today they’re on your table, thanks to Texas’ bountiful roadside fruit and vegetable stands.
One of those places that a city has to have if it’s got any gumption at all.
Blessed art thou, who hath created Tex-Mex.
EVEN IF LA GRIGLIA were completely empty—which is highly unlikely—the enormous bawdy murals, busy mosaics, and bustling wait staff would give the impression of great activity. This popular eatery, located in the River Oaks Shopping Center, is a place to see and be seen—inevitable, since the restaurant is one of
One man’s answer to nouvelle cuisine.
Graze on the street corners of Texas for fast, tasty, and inexpensive meals.
Morsels by mail, potables by post—let Texas’ mail-order food companies set your holiday table.
JOSEPHINE STREET CAFE is a classic Texas roadhouse in an era where there are no more roads, just freeways. In fact, the freeway—Highway 281—roars over the patio, but that doesn’t seem to deter the loyal patrons of this popular neighborhood hangout. Nor did the recent collision of a truck with
SAN ANTONIO’S LIBERTY BAR is a landmark for many reasons: it has been in continuous operation since 1890 and the building has been owned by the same family for just as long. But also the Liberty Bar has a certain status as one of the world’s “leaning“ landmarks, perhaps eclipsed
Hot, hot, hot! Here’s why grills have become the trendiest of the trendy restaurants in Texas.
ALL SO OLD-WORLD, the menu is a sort of compendium of the Mediterranean’s greatest hits. Even a standby like Shrimp Scampi, sauteed in a tangy garlic lemon butter sauce, comes off with flair. The delicate phyllo basket stuffed with steamed spinach, mushrooms, crab, and shrimp on a bed of tomato
HANKERING FOR HONEY-ROASTED PIGEON? How about Vietnamese fajitas? With offerings ranging from the frighteningly authentic to the infinitely accessible, Kim Son has paced the Vietnamese food explosion in Houston. Owned and managed by war refugees Tri M. La and family, Kim Son has grown from a hole in a graffitied
That may sound easy, but the combined constraints of the marketplace and the refrigerator’s contents make it a neat trick to put a satisfying meal on the table.
DESPITE ITS LOCATION on Dallas’ trendy restaurant row, Nero’s has a tucked-in feel reminiscent of the kind of cozy Italian place one might find downtown in New York City or scattered throughout Boston’s North End. Dark and atmospheric inside, strings of tiny white tea lights hang haphazardly from the vintage
By her dedication, her rigor, her almost overwhelming enthusiasm, Diana Kennedy forced a generation of cooks to take Mexican food seriously and jolted Texans into realizing that there is life beyond the combination dinner.
Can there be too much of a good thing? Five of Texas’ favorite restaurants have duplicated themselves in other cities, and now they’re finding out.
Son of a gun, they've got great food on the bayou.
It all started at my grandmother’s when I was seven years old. No biscuit has since measured up, but my lonely search for that sublime confection continues.
Bearing Gallic sophistication and outrageously delicious desserts, the Lenôtre family has taken Dallas and Houston by storm.
Fie on the cilantro fad, greaseless barbecue, and indiscriminate mesquite-grilling. Let’s hear it for Frito pie, catfish plates, and other gems of Texas’ true cuisine
The meat products business is no bed of top hogs.
The old tin tray, it ain’t what it used to be. Today’s TV dinners have become “frozen cuisine.”
Culinary one-upmanship has produced the designer chef, a food whiz who comes from afar to lend prestige and panache to Texas’ ritziest eateries.
Can Texans be won over to the antique tradition of tea and little sandwiches in the afternoon? Dallas’ and Houston’s new gilded hotels are counting on it.
And I’m telling you, if you can’t batter it, fry it, spike it with chiles, or bathe it in buttermilk, it’s not worth your time.
Ethiopian food is spiked with pungent spices, served without plates or forks, and eaten by the adventurous—and lucky—few.
Young caterers in Dallas are vying to hire the preppiest staff to serve the spiffiest food at the classiest parties.
Beefing and chewing the fat about a rare pleasure that’s almost done for.
Can’t hull a strawberry? Can’t boil an egg? Can’t wash leafy vegetables? Relax. Help is on the way.
Wise up: that insipid supermarket sugar-water you’ve been putting on your toast isn’t honey. The real stuff—Texas honey—is as full-bodied and distinctive as the nectars that go into it.
Valley politicos block minority TV; Dairy Queens reign in small-town Texas; woman diver yearns for Acapulco cliffs; Houston takes its lumps.
Strawberry sodas, vanilla Cokes, grilled cheese sandwiches. That’s what we love about soda fountains.
Famous people, obscure people, fat people, skinny people all have to eat. That’s what we love about people.
Simmering pots of soul food. That’s what we love about the South.
Fast food is tasteless and vulgar. There are other good things about it, too.
China, crystal, waiters in tuxedos. That’s what we love about Tony’s.
Fess up now. In your heart of hearts, don’t you hate it, too?
Texas is cattle, oil, Stetsons, peaches, branding irons . . . peaches?
So your kids struck out in baseball, tripped up in tap, and camp won’t take them back this summer? Try teaching them to cook.
If you’re looking for Houston’s elite, forget the Petroleum Club; go to the produce center at Jamail’s.
The raw truth about out steaks and chops.
