Schnitzel, steins, and social distancing through Oktoberfest and beyond.
After complaints, the owner says he’s not changing the name or logo.
The COVID-19 pandemic has led to what one expert calls “a perfect storm”: more hungry people, fewer volunteers, and declining donations.
Chef Bruno Davaillon strikes gold with his take on classic French cuisine in a lush, glamorous setting.
A Tyler man is feeling a little hot under the collar.
It took nine years for him to meat his match.
RIP, cheap guacamole.
The restaurant promises French ambiance, pastries, and a raw bar in downtown Austin.
Serving up smoked-kimchi-and-chicken stew in the middle of the storm.
Of course you would. The question is, would you eat more of it?
We've got some bueno taco suggestions for the Cowboys' new defensive end.
Buy me some peanuts and Cracker Jack, oh, and a two-foot hot dog stuffed in a tamale while you're at it.
The celebrity chef is the subject of a 4,000-word profile by the Austin American-Statesman. He says all the right things, but is it quite the right time?
As tuition costs increase and the university population is increasingly nontraditional, colleges across the state are opening up food pantries.
Hungry? You might not be after you learn about the Wicked Pig.
As SXSW approaches, Austin once more claims to be the home of the breakfast taco—and San Antonians aren’t having any of it.
'The New York Times' just discovered the Franklin Barbecue line, and they wrote about it like anthropologists.
The Houston-based company is the first national restaurant chain to end the practice of tipping—will more follow suit?
Isha Datar of non-profit New Harvest outlines what she believes could change the meat industry.
An Instagram look at the insta-joy of the ice cream's triumphant return
Austin’s McGuire Moorman Hospitality Group asked customers to try six different burgers in a week. We couldn't resist.
I heard you like fried things, so I put some fried things on your fried things.
Why is Texas’ favorite burger chain taking sides on Drake and Meek Mill’s beef? No clue. But it’s pretty amazing.
Learn the secret history of Robin Wright’s childhood, and how 7-Eleven inadvertently helped birth the margarita machine.
What real Chicago-style pizza in Texas means to a non-native Texan.
Just when the company thought it had the problem licked, another listeria contamination shuts down production.
Finally, a reason to visit the park this season.
In a new video for PETA that spoofs his own Boyhood, Linklater explains why spending the past thirty years as a vegetarian has been such a great decision for him.
From Garage, in Austin.
The firm, which represents hip eateries in Austin and San Antonio, was at the center of a Twitter flap surrounding the racially-charged reference in its name on Saturday night—and disappeared from the Internet on Sunday.
Bring some oompah to your summer picnic.
From The Pastry War, Houston.
The setting and wine list may be sophisticated, but down-to-earth French fare gives Austin’s La V everyday appeal.
From CBD Provisions, in Dallas.
You won't roux the time you spend on this delicious stew.
One can not live on Auntie Anne's pretzels alone.
They’re not actually barbecued, but one bite and you’ll forgive that.
The Fun Fun Fun Fest "Taco Cannon" will fire flour projectiles at the Austin music festival crowd on Auditorium Shores this weekend.
Frito-Lay and the State Fair of Texas set a record for World's Largest Frito Pie on Monday.
Daniel Delaney is attempting to do world-class Texas brisket in New York. Our Daniel Vaughn thought he could pull it off, and now Wayne Mueller has agreed.
On the eve of the Republican runoff for U.S. Senate, the Lite Guv paid the chicken chain a visit.
Perry and four other governors visit an Iowa meat plant that processes "lean finely textured beef."
Will you enjoy the smoke-roasted shrimp at Houston’s Moose Cafe? You can plank on it.
With three days in Dallas’s historic Oak Cliff, my mantra was “Shop, eat, repeat.”
The best way to visit Houston is one neighborhood at a time. Let’s start with Montrose.
The theater chain recently produced the “Bottle of Wits” wine series, which comes in both red ("Inconceivable Cab”) and white "As You Wish White."
The Washington Post tries to put a fresh spin on the old red vs. blue divide by studying the voting habits of people who live close to one of the two retail chains.
Bravo's cooking competition reality show, which premieres tonight, spends its ninth season in Austin, Dallas, and San Antonio.
(Ground beef guru Josh Ozersky, from a 2008 Nightline appearance) Wednesday at approximately 4 p.m., culinary event planner Mike Thelin was driving around Austin in search of hardwood briquettes, trying to fill a last-minute request from one of the many chefs participating in the Texas Hill Country Wine and Food Festival. The 26th edition kicks off tonight with the Stars Across Texas Classic at the Long Center for the Performing Arts. Local talent will be featured at the gala, including Austinites Tyson Cole (Uchi/Uchiko), Shawn Cirkiel (Parkside) and David Bull (Congress), new part-time San Antonioan John Besh (Luke) and current Texas Monthly cover star Tom Perini (Perini Ranch). But Thelin and the festival staff have also wrangled an eclectic out-of-towner A-List for the weekend, including L.A.'s Jon Shook and Vinny Dotolo (Animal), Australian chef and cookbook author Andrew Dwyer and several luminaries from his own home base of Portland, Oregon.
What will dining be like in decades to come? We asked the state’s top chefs and foodies.