Montrose

Houston |
January 24, 2013

My Montrose

Forty years (and more) of the exuberant, eclectic neighborhood where I was born, grew as a writer, and found inspiration for the early pages of this magazine.

By William Broyles

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

By Patricia Sharpe

The Wanderer |
September 17, 2012

Sneak Peek: The Wanderer Goes To . . .

For the October installment of the Wanderer, I spent three days exploring a Houston hood with a colorful history (a 1973 Texas Monthly article called it “the strangest neighborhood in Texas”) and a colorful array of shops, restaurants, and watering holes. Can you guess

By Jordan Breal

The Culture |
February 1, 2008

Nan Hall Linke, Astrologer

Born and raised in Houston, Linke is a third-generation Texan. She has been a professional astrologer since 1971. She also holds a master’s degree in behavioral science from the University of Houston– Clearlake and did her clinical training in marriage counseling and family therapy.The future represents the unknown, and the

By Texas Monthly

Food & Drink |
April 30, 1995

State Fare

Vegetables of every shape, color, and texture are mixed and matched in chef Monica Pope’s innovative and healthy dish. A light but filling option from the menu at Boulevard Bistrot in Houston (4319 Montrose), the multilayered assemblage consists of a pancake of grated and sliced vegetables on the bottom and

By Patricia Sharpe

Food & Drink |
May 31, 1993

Little Boats de la Noche

For millennia, Mexican people have used corn husks as cooking vessels. Alan Mallett, the executive chef at Houston’s Cafe Noche, has adapted the technique for the restaurant’s signature Little Boats because, he says, the ingredients “steam in their own juices and retain all their flavor and texture.” Three variations on

By Patricia Sharpe