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Patricia Sharpe

Patricia Sharpe's Profile Photo

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.

1213 Articles

Food & Drink|
July 31, 1976

Behind the Lines

Some days it seems like the complaints about restaurant reviews will never stop: “My family and I drove all the way from * * * on the strength of your good ole Anonymous and, like him, we received no special services—all to the tune of $35.15 for four of us.

By
Patricia Sharpe's Profile Photo
Patricia Sharpe

Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.

The Culture|
December 31, 1969

The Pecan

Along about May the nuts begin to form, in close-growing clusters at the tips of stubby twigs. Inside each green husk is a droplet of nutrient-filled liquid—the substance that will eventually become a pecan. As the kernel takes on shape and size, a papery skin develops around the jellylike matter.

By
Patricia Sharpe's Profile Photo
Patricia Sharpe

Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.

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