Contributors

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|
November 23, 2016

Knives Out

There are certain dishes that every good Texan knows and loves. But do you really know how to grill a flawless ribeye? Season that cast-iron skillet in your cupboard? Make sure your dough rises? We asked experts around the state to share some how-tos and a few recipes that will

Pat’s Pick|
July 20, 2016

Texas Nexus

At Dallas chef Stephen Pyles’s Flora Street Cafe, Mexican, Southern, and cowboy foodways meet an internationalist sensibility.

Pat’s Pick|
June 15, 2016

Nipped in the Bud

When Austin’s vegetable-forward restaurant Gardner failed, the proprietors transformed it into Chicon, a place aimed at the (adobo-rubbed) meat and (fingerling) potatoes crowd.

Pat’s Pick|
April 20, 2016

A Cut Above

Dallas Asian-fusion restaurant Top Knot may be the newest member from the Uchi family, but it’s nobody’s kid brother.

Pat’s Pick|
October 21, 2015

No Bull

A new Spanish-style restaurant, Bullfight, puts Austin’s once sketchy Airport Boulevard right in the middle of the dining arena.

Pat’s Pick|
May 13, 2015

Take Ten

At the Dallas ramen shop Ten, you have to stand to eat the food—all the better to give it the ovation it deserves.

Food & Drink|
March 22, 2015

User’s Guide to Tacos

Texans LOVE their tacos. Versatile, portable, and quick to wolf down, tacos are made with either corn or flour tortillas. In their different styles, you can trace more than half a century of Texas’s Mexican-food history.

Pat’s Pick|
January 14, 2015

What the Hay?

Yes, a key ingredient at Austin’s Gardner usually comes in the form of a bale. But you wouldn’t want to squander these astonishing dishes on a horse.

Food & Drink|
November 14, 2014

Eat Stay Love

Rural Texas has more to offer than chicken-fried steak and quaint motels. Our guide to ten far-flung places where you can enjoy first-class dining and sleep in style.

Pat’s Pick|
November 7, 2014

To Dai For

Nose-to-tail, locally sourced, and heavy on the protein: Austin chef Jesse Griffiths’s Dai Due moves from the supper club circuit to a permanent home.

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