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Food & Drink|
November 1, 1986

On the Menu: Wildfire

It’s probably not fitting to call Georgetown a small town anymore. With incredible growth brought on by development in north Austin and Round Rock, a considerable university population and a burgeoning cultural scene, it’s hardly Mayberry, USA. But it does have a town square, a lunch counter, a historic

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Food & Drink|
September 30, 1986

On the Menu – Cappyccino’s

Cappyccino’s 10 Ideas To Improve Life Say please and thanks Avoid malls, discounters, and mass merchants Take Sundays off Plant seeds Enjoy sunrises and sunsets Make 100 year decisions Mass media only in moderation Balance high-tech and high-touch Reward teachers, artists,

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Recipes|
August 31, 1986

Barney McBee’s Texas Goat Sauce

1/2 cup vegetable oil 2 onions, chopped 1 clove garlic, mashed 1 32-ounce bottle ketchup 3 tablespoons yellow mustard 2 cups black coffee 1 cup distilled vinegar 1 lemon, cut in half 6 tablespoons chili powder 3 good taps Worcestershire sauce Salt and pepper to tasteHeat oil over medium-low in

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Food & Drink|
August 31, 1986

On the Menu: Cabrito

For more than twenty years, the central Texas town of Brady has staged the World Championship Barbeque Goat Cook-off on Labor Day weekend. Cabrito is a delicacy that has its ardent admirers—and many detractors. To those who have failed to see the merit in a crunchy yet tender piece of

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Food & Drink|
July 1, 1986

Eat at Junior’s

Proprietors of some of Texas’ priciest restaurants are spinning off more-economical eateries that are giving the originals a run for the money.

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Recipes|
June 30, 1986

On the Menu: EatZi’s

FOOD HAS PLAYED prominent role in some of history’s most momentous upheavals — mention tea and the American Revolution comes to mind. Or cake: Marie Antoinette’s snide directive, “Let them eat cake,” symbolizes the issue around which the French Revolution swirled. It may not be going too far to say

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Food & Drink|
May 31, 1986

On the Menu: The Landmark Restaurant

The Warwick Melrose Hotel, Dallas is proud to showcase a culinary team led by Chef Jeff Moschetti. This creative team has been honored with the AAA Four Diamond award the prestigious DiRoNA award and the Wine Spectator award. In a city that boasts the highest number of restaurants per capita,

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Tacos|
April 1, 1986

Taco Capital, U.S.A.

You want tacos with carnitas or cactus pads? Beef barbecue or bacon and eggs Come to San Antonio, where tacos aren’t just an afterthought on a Tex-Mex munue—they’re a way of life.

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Recipes|
December 1, 1985

Spaghetti Rivaldo

Recipe from La Griglia, Houston4 oz. extra virgin Italian olive oil 3 large cloves garlic, minced 1 small yellow onion, finely chopped 4 Tbs. capers, rinsed 1/3 cup black pitted olives, rinsed 1/3 cup green pitted olives, rinsed 1 35 oz. can Vallone* tomatoes 1 tsp. sugar pinch dried oregano

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Recipes|
December 1, 1985

Crab and Shrimp Cheesecake

Recipe from La Griglia, Houston1 stick butter, melted 1 stack pack saltine crackers (about 40) 16 ounces cream cheese, softened 2 17.5-ounce cartons mascarpone cheese (soft Italian double cream cheese—four 8 ounce cartons can be used) 6 eggs 2 Tbs. flour 4 Tbs. each chives and green onions finely minced

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Food & Drink|
December 1, 1985

On the Menu: La Griglia

EVEN IF LA GRIGLIA were completely empty—which is highly unlikely—the enormous bawdy murals, busy mosaics, and bustling wait staff would give the impression of great activity. This popular eatery, located in the River Oaks Shopping Center, is a place to see and be seen—inevitable, since the restaurant is one of

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Recipes|
November 1, 1985

Johnny B’s Lime Rickey

Fast becoming a master soda jerk, Marilyn Shackelford, manager of Johnny B’s Old-Fashioned Soda Fountain, showed us how to make a fresh Lime Rickey at home.1 juicy lime Crushed ice 1 1/2 oz. cherry syrup (Jubilee brand is good)Fill a pint glass with crushed ice. Squeeze in juice of one

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Libations|
November 1, 1985

On the Menu: Johnny B’s Old Fashioned Soda Fountain

IT WASN’T BECAUSE I was touring West Texas that I ate a cheeseburger for breakfast. It was after stumbling upon Johnny B’s for lunch the day before. Never mind the open sky and distant mesas, the cheeseburger at this inviting luncheonette was all I could envision.Open only since November (and

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Recipes|
September 30, 1985

Wilted Salad

Recipe From Josephine Street CafeThis recipe makes a lot, so plan to use it when you have your next barbecue—and invite a crowd!9 heads of iceberg lettuce 4 cups diced tomatoes 2 1/2 cups sliced olives (ok, go ahead and use the pimiento-stuffed olives) 1/2 cup olive juice (and use

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Food & Drink|
September 30, 1985

On the Menu: Josephine St.

JOSEPHINE STREET CAFE is a classic Texas roadhouse in an era where there are no more roads, just freeways. In fact, the freeway—Highway 281—roars over the patio, but that doesn’t seem to deter the loyal patrons of this popular neighborhood hangout. Nor did the recent collision of a truck with

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Recipes|
August 31, 1985

Geranium Cream

Recipe From Liberty Bar, San AntonioServe alone as a dessert with blackberry sauce, or with pancakes or French toast for brunch.3/4 lb butter 3 lbs cream cheese 1 cup sugar 2 cup whipping cream 2 oz rose geranium leavesSlice butter and cream cheese thin. Finely chop geranium leaves. Place all

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Food & Drink|
August 31, 1985

On the Menu: Liberty Bar

SAN ANTONIO’S LIBERTY BAR is a landmark for many reasons: it has been in continuous operation since 1890 and the building has been owned by the same family for just as long. But also the Liberty Bar has a certain status as one of the world’s “leaning“ landmarks, perhaps eclipsed

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Recipes|
July 31, 1985

Portobello Tricolor in Pesto Vinaigrette

Recipe by Chef Victor Garcia, Cafe Highland Park, Dallas1 large portobello mushroom 8oz spinach leaves 1 Roma tomato (1/4 inch slices) 2oz goat cheeseBrush portobello mushroom with olive oil and sprinkle with 1 ounce chopped basil, salt, and pepper. Place on a baking sheet and bake in 350 degree oven

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Food & Drink|
July 31, 1985

On the Menu: Cafe Highland Park

ALL SO OLD-WORLD, the menu is a sort of compendium of the Mediterranean’s greatest hits. Even a standby like Shrimp Scampi, sauteed in a tangy garlic lemon butter sauce, comes off with flair. The delicate phyllo basket stuffed with steamed spinach, mushrooms, crab, and shrimp on a bed of tomato

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Recipes|
June 30, 1985

Char-Grilled Honey-Braised Chicken

Recipe From Kim Son, Houston1 lb. boneless, skinless chicken breast 2 heaping tablespoons brown sugar 2 tablespoons soy sauce 1/2 teaspoon garlic powder honey to taste 1 package rice vermicelli noodles garnish of mung bean sprouts, shredded green lettuce, chopped fresh mint, peeled and seeded, chopped cucumber 2 tablespoons chopped

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Food & Drink|
June 30, 1985

On the Menu: Kim Son

HANKERING FOR HONEY-ROASTED PIGEON? How about Vietnamese fajitas? With offerings ranging from the frighteningly authentic to the infinitely accessible, Kim Son has paced the Vietnamese food explosion in Houston. Owned and managed by war refugees Tri M. La and family, Kim Son has grown from a hole in a graffitied

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Recipes|
May 31, 1985

Nero’s Chicken Luigi

Recipe from chef Luigi, Nero’s Italian, DallasA double breast of chicken stuffed with sun-dried tomatoes, fresh goat cheese and spinach, in a fresh roasted garlic cream sauce.6 boneless, skinless chicken breasts, split 1/4 lb. goat cheese 1/4 lb. sun-dried tomatoes 2 eggs, lightly beaten 1/2 lb. fresh spinach 1/2 lb.

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Food & Drink|
May 31, 1985

On the Menu: Nero’s Italian

DESPITE ITS LOCATION on Dallas’ trendy restaurant row, Nero’s has a tucked-in feel reminiscent of the kind of cozy Italian place one might find downtown in New York City or scattered throughout Boston’s North End. Dark and atmospheric inside, strings of tiny white tea lights hang haphazardly from the vintage

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Food & Drink|
May 31, 1985

La Reina Diana

By her dedication, her rigor, her almost overwhelming enthusiasm, Diana Kennedy forced a generation of cooks to take Mexican food seriously and jolted Texans into realizing that there is life beyond the combination dinner.

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