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Food & Drink|
January 20, 2013

Your Bird Here

Turkey, shmurkey! This Thanksgiving, when your mother-in-law gets ready to serve up boring old tradition as a main course, you should cry fowl and turn her attention to these other fine, feathered, delectable friends.

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Food & Drink|
January 1, 2013

Gastronome on the Range

At Stampede 66, Dallas chef Stephan Pyles’s latest gig, the symbols of his West Texas youth are writ not just large but colossal. Wild horses fashioned of gleaming wire come bursting through a solid wall. A giant rattlesnake of screen wire and glowing LED lights stretches its fifty-foot length

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Food & Drink|
July 31, 2012

Roost

There I was, sitting all alone at tiny Houston restaurant Roost, fielding frenetic text messages from three friends. A sad litany of flat tires, run-on meetings, and road closures explained their conspicuous absence. At many another place, a seriously incomplete party would have been getting the ol’ stink eye right

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Food & Drink|
June 30, 2012

Neal Newsom, Vineyard Owner

Newsom, who grew up in Yoakum County, took a chance when he decided to grow grapes on the High Plains. Today his vineyard is one of the largest in Texas, serving more than a dozen of the state’s top wineries.My family has been in cotton farming for more than a

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Food & Drink|
May 31, 2012

Uchi

FIRST COMES THE ARCHED eyebrow. Then the significant pause. Then the question: “Well, how was it?” This is the reaction of my Austin friends when they hear I’ve been to the Houston location of Uchi, Texas’s restaurant of the moment. Yes, Austin is eaten up with curiosity and jealousy, poor

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Food & Drink|
March 31, 2012

Woodshed Smokehouse

HOLY SHIN! THE SIGNATURE dish of the two-month-old Woodshed Smokehouse is so paleo that you can almost hear drumbeats when they deliver it to your table. Tipping the scales at a minimum of three and a half pounds and smoked over hickory to an ebony turn, the brazen bone-in beef

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Food & Drink|
March 1, 2012

Triniti

APPARENTLY DELUSIONAL, I clicked on Triniti’s reservations link on a Thursday morning, somehow imagining that my friends and I could get into Houston’s newest white-hot dining destination the following Saturday night. What was I thinking? Not wanting to eat at 5:30 or 9:30, we settled for Sunday. Bliss! On that

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