Tony Vallone, Houston’s Legendary Restaurateur, Dies at 75
For decades, his elegant flagship restaurant, Tony’s, was the place to see and be seen.
Executive editor 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. She eventually focused exclusively on food. Her humorous story “War Fare,” an account of living for 48 hours on military MREs (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. Her story about being a restaurant critic, titled “Confessions of a ‘Skinny Bitch,’ ” won a James Beard Foundation award for magazine food writing in 2006.
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.
For decades, his elegant flagship restaurant, Tony’s, was the place to see and be seen.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Kevin Fink, Chris Shepherd, and others are lobbying lawmakers to pass the $120 billion grant program that has bipartisan support.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
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?
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Merlin Tuttle has spent his career dispelling myths about bats. Now he’s defending them once again.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Anvil Bar & Refuge is still in the running for Outstanding Bar Program. Meanwhile, GQ recognizes two Texas restaurants.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Where restaurant and bar employees can get free or discounted meals in Texas cities.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
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.”
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
From foundations like Southern Smoke to national and local charity efforts, here's a list of resources for an industry crippled by the coronavirus.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
A bartender, chef, and owner tell us their stories.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
From the team behind Emmer & Rye, this new Austin restaurant is a work of hearth.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The state has a record 39 contenders in the restaurant industry's biggest awards, including 20 for the debut category of Best Chef: Texas.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The 65-year-old Brownsville restaurant specializes in traditional underground pit-smoked cows’ heads.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Where to eat now: At many of the state’s best new restaurants, chefs have turned away from the fusion and eclecticism of recent years to focus on one cuisine (and do it really, really well).
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Set in a beguiling bungalow, this meat-centric restaurant makes you feel right at home.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
After working at such restaurants as Pujol, in Mexico City, chef Edgar Rico brings his masa talents to East Austin.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
After years of successful pop-ups in Dallas, chef Justin Holt opens a spot that’s an homage to these two Japanese dishes.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
When eating here, you can do far more with your money than enjoy great food and drinks.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Almost nothing is as it seems at the new Spanish restaurant from the team behind BCN Taste & Tradition.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Holly George-Warren's biography of the Port Arthur singer covers the drugs and excess, of course. But it also uncovers the hard-working professional hidden behind all the live-hard-die-fast trappings.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
A revelatory trip four years ago inspired chef Larry Delgado to go back to his roots.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Tim Love’s new restaurant takes a break (sort of) from Western cuisine.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
In the foundation’s prestigious annual honors, the state’s chefs will now compete in a region all their own.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The national food magazine honored Big D for the ambition and international diversity of its culinary scene.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
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.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Time magazine adds to the accolades for chef Jonny Rhodes’s celebrated dining experience.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Another weird name, another wonderful and inventive menu.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The celebrated chef behind FT33 returns with a restaurant that is less about flash and more about flavor.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Chefs Todd Duplechan and Jessica Maher bring their Texas interpretation of Goan cuisine to the new Arrive East Austin Hotel.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
We've compiled our favorites from the past three years into one handy article.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Houston's Chris Shepherd didn’t even know he was in the running.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
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.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Chefs Philip Speer, Gabe Erales, and Alan Delgado honor their border roots with a decidedly modern menu at Comedor in Downtown Austin.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Austin's Suerte and Houston's Indigo claim two of the ten spots on the national magazine's prestigious list.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Our four chefs walked away empty-handed, yes, but this week's glamorous ceremony continued the trend of honoring more diverse and female finalists.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The risk-taking, globally inspired menu is short, sweet, and a lot of fun.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The Brewer’s Table in Austin also earns an honorable mention in the magazine’s selection of the top spots to open during the last year.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The Petra and the Beast chef represents Texas on the prestigious lineup of ten national rising stars.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Along with Jordan Mackay, the acclaimed pitmaster writes the definitive guide to steaks, which is out now.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
And yet, after the state’s even more stellar showing in the semifinals, the announcement feels disappointing.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
At her newest restaurant, Rebecca Rather turns daytime meals into something special.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Among the surprises: The Original Ninfa's in Houston makes its first appearance as a contender for Outstanding Restaurant.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Staffed by students at the Culinary Institute of America, this new restaurant impresses our critic—even on opening night.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The James Beard Awards chooses the Texas culinary hotspot for the revealing of its short list of nominees in March.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Where to eat now: The state’s best chefs take eclectic to a whole new level.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Founded in 1985, this Fort Worth institution goes back to perfecting the bistro basics. Mais oui.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Who made the cut? Petra and the Beast in Dallas, Nancy’s Hustle in Houston, and Carnitas Lonja in San Antonio.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
With his two new restaurants, both in the same building, the acclaimed Atlanta chef continues what he started with State of Grace.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Chef Jesse DeLeon has created a decidedly modern menu in an 1890 Victorian house.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Learn more about five of the not-so-traditional ingredients used in our chefs' globally inspired recipes.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
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.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.