Austin entrepreneur Larry McGuire's work on restaurants and other projects has sparked a new kind of cool in the capital city and beyond.
How to cook up a culinary craze: Mix talented chefs, native ingredients, classical techniques, and good publicity. Name result “Southwestern.” Let spread across globe.
There’s no need to be chicken about the dumplings at Fort Worth’s Angeluna: After all, they’re filled with pork.
Superchef Stephan Pyles, the culinary hand behind Dallas’ Star Canyon, is opening a new restaurant this fall: AquaKnox. The name refers to the street on which the restaurant is located, Knox, and the menu’s featured ingredient, which comes from the water. “It’s a fish restaurant,” he says simply. Pyles plans…
Once, before fast-food franchises and ecotourists took over Alpine, the Gallego family’s Mexican restaurant survived and thrived. Today, the kitchen is closed.
Chicken? For the birds. Fish? In the tank. From Buffalo Gap to Galveston, the faddish food these days is steak. Here are ten prime places to enjoy it.
An Addison snail breeder gets fresh with the world.
From chili to chiles, there’s a heaping helping of Texas food on the Internet, including cookoff schedules, mail-order info, recipes, and restaurant reviews. Dig in.