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.
Where restaurant and bar employees can get free or discounted meals in Texas cities.
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.
From the team behind Emmer & Rye, this new Austin restaurant is a work of hearth.
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.
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).
Set in a beguiling bungalow, this meat-centric restaurant makes you feel right at home.
After working at such restaurants as Pujol, in Mexico City, chef Edgar Rico brings his masa talents to East Austin.
After years of successful pop-ups in Dallas, chef Justin Holt opens a spot that’s an homage to these two Japanese dishes.
When eating here, you can do far more with your money than enjoy great food and drinks.
Almost nothing is as it seems at the new Spanish restaurant from the team behind BCN Taste & Tradition.
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.
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.
We've compiled our favorites from the past three years into one handy article.
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.
Austin's Suerte and Houston's Indigo claim two of the ten spots on the national magazine's prestigious list.
Our four chefs walked away empty-handed, yes, but this week's glamorous ceremony continued the trend of honoring more diverse and female finalists.
The risk-taking, globally inspired menu is short, sweet, and a lot of fun.
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.
The Petra and the Beast chef represents Texas on the prestigious lineup of ten national rising stars.
Along with Jordan Mackay, the acclaimed pitmaster writes the definitive guide to steaks, which is out now.
And yet, after the state’s even more stellar showing in the semifinals, the announcement feels disappointing.
At her newest restaurant, Rebecca Rather turns daytime meals into something special.
Among the surprises: The Original Ninfa's in Houston makes its first appearance as a contender for Outstanding Restaurant.
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.
Where to eat now: The state’s best chefs take eclectic to a whole new level.
Founded in 1985, this Fort Worth institution goes back to perfecting the bistro basics. Mais oui.
Who made the cut? Petra and the Beast in Dallas, Nancy’s Hustle in Houston, and Carnitas Lonja in San Antonio.
With his two new restaurants, both in the same building, the acclaimed Atlanta chef continues what he started with State of Grace.
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.