Miscellany

Food & Drink |
January 20, 2013

State Fare: Picnic Special

This alfresco feast from Eureka!, a Dallas restaurant and gourmet-to-go emporium (4011 Villanova), can turn a backyard cookout or tailgate picnic into a classy occasion. A grilled chicken breast marinated in lemon and garlic provides this custom menu’s mainstay, with assistance from an emphatic tomato-basil sauce touched with Parmesan. A

Food & Drink |
January 20, 2013

State Fare

“A chile relleno doesn’t have to be heavy,” says Arnaldo Richards, the owner of Pico’s. That’s why he eschews the usual egg batter and deep frying in favor of fire roasting and marinating. In place of the normal meat filling, he uses nutty-flavored wild rice sparked with raisins, slivered almonds,

State Fare |
January 20, 2013

State Fare

Some dishes are so harmonious that they practically sing, and this creation from chef Mynetta Cockerell at Marty’s WineBar in Dallas is one of them. Served in the small, cozy restaurant located at the front of the wineshop, the dish involves variations on the themes of garlic, ginger, and sesame.

State Fare |
January 20, 2013

State Fare

How did the chefs at Dallas’ French Room whip up such a delicious cake? Choc it up to creativity.

State Fare |
January 20, 2013

State Fare

As Valentine’s Day desserts go, this one from Houston’s Houstonian Hotel takes the cake.

Food & Drink |
January 20, 2013

State Fare

After Bruce and Susan Molzan bought the Ruggles Grill four years ago, they revitalized the menu at the sleepy Montrose landmark with his brash cooking style and her luxurious desserts. Both Molzans are graduates of the prestigious Culinary Institute of America in Hyde Park, New York, and their approaches to

Food & Drink |
January 20, 2013

State Fare

Some like it hot; Texans like it hotter. That’s why Carl Walker, the chef at Brennan’s in Houston (3300 Smith), branded his barbecued shrimp with black pepper and poblano chiles. Double-daring the Southwest palate, he paired the shrimp with his spicy version of a down-home favorite. “I wanted to make

Food & Drink |
January 20, 2013

State Fare

Neil Doherty, the executive chef at the Marker in Houston’s Adam’s Mark Hotel (2900 Briarpark Drive) was something of a child prodigy. By 21, he was already a head chef in his native Ireland, where he learned the value of cooking with local ingredients such as seaweed and nettles. He

Food & Drink |
January 20, 2013

State Fare

Tacos go uptown in the hands of Dean Fearing. All it takes is a little lobster, jalapeño-spiked cheese, fresh spinach, and Fearing’s snappy yellow-tomato salsa. This new, beautifully photographed compendium by Arlene Feltman-Sailhac focuses on nine masters of Southwestern cuisine. Other Texas chefs spotlighted are Robert Del Grande of Houston’s

State Fare |
January 20, 2013

State Fare

Hungry for shrimp? Use your noodle—udon, preferably—and head for Citizen in Dallas.

Food & Drink |
January 20, 2013

State Fare

Chef Oscar Mejia’s splashy tropical creations give a summer feel year-round to the menu at the Merchant Prince in Galveston. Located just off the soaring lobby of the beautifully restored 1879 Tremont House hotel (2300 Ship’s Mechanic Row), the intimate restaurant showcases Mejia’s idiosyncratic blend of Caribbean and Southwestern culinary

Food & Drink |
January 20, 2013

State Fare

At Joey’s (4217 Oak Lawn) in Dallas, the concept of cheesecake has undergone a paradigm shift: Restaurateur Joey Vallone’s version is (1) not sweet and (2) not a dessert. To create this savory variation on a theme, chef Michael Wahl blends cream cheese with mascarpone, then folds in jumbo shrimp

Food & Drink |
January 20, 2013

State Fare

Think casual entertaining, and you think “grill.” This dish, from the New Southwestern bistro Third Coast Rotisserie and Grill in Houston, propels tradition up a notch.The shrimp and scallop skewers, a creation of executive chef Gary Tottis, take one of Texas’ great natural resources— seafood—and give it a distinctive Mexican

Food & Drink |
January 20, 2013

State Fare

In 1980, when Armando Miranda took his first job in America as a line cook, he barely knew a muffin from a mousse. That has changed. In his peregrinations through prominent Houston restaurants, including the River Cafe, he taught himself to cook. Even today he’s a free spirit. “I don’t

Food & Drink |
January 20, 2013

State Fare

For more than a year, Houston’s cafe society has been holding its breath in anticipation of the scheduled September reopening of Tony’s (1801 Post Oak Boulevard). Not only has the interior been lavishly remodeled to suggest a restaurant on the Italian Riviera, but owner Tony Vallone and chef Mark Cox

Recipes |
January 20, 2013

State Fare

“Brunch isn’t just eggs Benedict anymore,” says Matthew Antonvich, chef-owner of Dallas’ Sipango (4513 Travis), as he whips up a batch of frothy scrambled egg whites studded with morsels of pink smoked salmon and handsomely accessorized with oven-roasted potatoes and caramelized onions. “Five years ago,” says Antonovich, “nobody would have

State Fare |
January 20, 2013

State Fare

If it’s salmon you relish, you’ll go bananas for a plantain-crusted concoction at Austin’s Z’Tejas.

State Fare |
January 20, 2013

State Fare

East meets West for a culinary summit in this smashing recipe from Houston’s Sake Lounge (550 Texas Avenue). Chef de cuisine Steven Vanderpool brightens all-American crab cakes with a splash of soy sauce and a dash of curry powder; for emphasis, he adds a few pungent leaves of Chinese parsley

State Fare |
January 20, 2013

State Fare

When it grains, it scores: The smoothest risotto yet, courtesy of Salve! in Dallas.

Food & Drink |
January 20, 2013

State Fare

From Austin’s new Coyote Cafe (612 W. Sixth) comes the classiest club sandwich you’llever eat, and quite possibly the best. Offered as an occasional special at the Texas spin-off of Santa Fe’s original Coyote Cafe, the sandwich makes some key substitutions: Chile-seasoned grilled swordfish stands in for boring old turkey,

State Fare |
January 20, 2013

State Fare

The grilled scallops at Houston’s Bistro Lancaster are morsels of edible silk.

Food & Drink |
January 20, 2013

State Fare

Spinning in its own distinctive orbit, Austin’s Mars has created a stylishly multicultural menu, with Middle Eastern, Pacific Rim, and Mediterranean cooking styles all getting their due. This grilled salmon in a velvety sauce punched up with Japanese horseradish demonstrates how the small, trendy restaurant makes culinary worlds collide. Owner

Food & Drink |
January 20, 2013

State Fare

Chef Stephan Pyles grew up in the food business—his parents owned the Big Spring Truck Stop Cafe—and despite a degree in music and the best intentions, he’s still cooking. With two restaurants in Dallas and two in Minneapolis, Pyles and partner John Dayton have enthusiastically spread the word about Southwestern

State Fare |
January 20, 2013

State Fare

Will you enjoy the wrapped sea bass at San Antonio's Biga on the Banks? That depends on how you filo.

State Fare |
January 20, 2013

State Fare

Remembrance of things pasta: The capellini salad from Dallas’ Nana Grill will live on in your memory.

State Fare |
January 20, 2013

State Fare

Dallas’ AquaKnox offers ceviche with a smile—three kinds, in fact.

State Fare |
January 20, 2013

State Fare

Dallas’ Seventeen Seventeen has mastered the art of the catfish taco.

Food & Drink |
January 20, 2013

State Fare

October in Texas doesn’t always mean cool weather, but it does mean the beginning of quail season. At Anthony’s in Houston, chef Bruce McMillian stuffs the small succulent birds with seasoned wild rice and couscous, roasts them to a turn, and finishes them with a garnet-hued blackberry sauce. Hunters may