How Texas Restaurants Are Innovating to Survive the Pandemic
Chefs and owners have had to adapt quickly and nimbly, with takeout, meal kits, booze to go, and reconfigured dining spaces. Will it be enough to survive?
Chefs and owners have had to adapt quickly and nimbly, with takeout, meal kits, booze to go, and reconfigured dining spaces. Will it be enough to survive?
Our Dining Guide contributors share highlights from recent food pickups and deliveries.
A bartender, chef, and owner tell us their stories.
We review more than sixty restaurants each month. Here’s a peek at what’s new!
We review more than sixty restaurants each month. Here’s a peek at what’s new!
Cultural influences come together in delicious harmony at this exciting global restaurant.
We review more than sixty restaurants each month. Here’s a peek at what’s new!
Houston and Austin got the most nods, but the biggest surprise is that the revered Tootsie Tomanetz of Snow’s BBQ is up for Best Chef: Southwest!
Chef Bruno Davaillon strikes gold with his take on classic French cuisine in a lush, glamorous setting.
Indulge with abandon at these three popular seafood restaurants places in Austin, Dallas, and Houston.
According to Square, San Antonio has more of ’em than Houston, Dallas, or Austin.
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?
The Houston-based company is the first national restaurant chain to end the practice of tipping—will more follow suit?
Austin’s McGuire Moorman Hospitality Group asked customers to try six different burgers in a week. We couldn't resist.
One of the most anticipated openings in what promises to be a jam-packed restaurant season in Austin is less than a week away. Here’s how things are shaping up in the converted washateria now known as Launderette.
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.
The legendary chicken joint that operated over thirty locations throughout Texas in the 60's is making a comeback.
The much-publicized—but thus far underwhelming—return of Bennigan's has nonetheless heralded the return of the casual dining chain's sister restaurant.
Routine maintenance work at On the Border was intended to make sure the kitchen's fire prevention system worked. Two alarms and eight department units later...
The Top Chef winner tells Eater about his "flagship" restaurant, as well as plans for two new East Side Kings, including one near the University of Texas.
A waiter at D'Amico's Italian Market Café received a 18,518 percent from two regulars to cover the cost of a new car.
Who is the Bum Steer here? The Houstonian who refused to pay a mandatory tip or the restaurant that allegedly locked her in the establishment and called the police when she wouldn't pay up?
Walnuts, Gorgonzola, and chutney make for an upscale fish dish at the Grape in Dallas.
TEXAS MONTHLY released its "Where to Eat Now" feature, a list of the best new restaurants in the state.
Pappy’s Bar and Grill owner is playing electric guitar and living on his restaurant’s roof in an attempt to attract business.
(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
Forty years ago, Pete Dominguez and his Mexican restaurants were the toast of Dallas. Now he’s alone, broke, and nearly forgotten.
A century after the cowboys and ranchers moved in on the local Apaches, Comanches, and Tejanos, the West Texas town is adjusting to a new breed of excitable invaders: Hollywood fashion arbiters, New York art- world youngsters, Houston superlawyers, and the like. Cappuccino, anyone?
Portobello mushrooms and paella alongside the schnitzel and sauerkraut: In the Hill Country town of Fredericksburg, there’s clearly something cooking.
A year after she was forced to file for bankruptcy, Houston’s Ninfa Laurenzo is cooking up a way to save her popular restaurant chain.
What happens when the modern world gets its hands on the lowly burrito? A food fad is born.
Accessories for sexual adventurers, columns for your Craftsman bungalow, tasteful tables made from old manhole covers: You can find it all on this reborn Houston strip.
New restaurants in Dallas and Houston are serving up authentic interior-style Mexican dishes that turn the tables on Tex-Mex.
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.
Meet the hip young chefs at two Texas restaurants that everyone’s buzzing about.
Houston’s host of the town.
Johnny’s Round Top cafe had a colorful history that spanned more than fifty years before the restaurant went out of business in 1989. Built by a franchiser who was partial to rotating roofs that looked like circus tents, the Round Top in Big Spring was one of a modest chain
Love at first bite: Valentine messages that are in good taste.
In some Texas establishments it’s hard to tell the boys’ from the girls’.
The world’s hottest restaurant chain turns into Texas’ hottest restaurant feud.
Proprietors of some of Texas’ priciest restaurants are spinning off more-economical eateries that are giving the originals a run for the money.
Hot, hot, hot! Here’s why grills have become the trendiest of the trendy restaurants in Texas.
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
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
Can there be too much of a good thing? Five of Texas’ favorite restaurants have duplicated themselves in other cities, and now they’re finding out.
Bearing Gallic sophistication and outrageously delicious desserts, the Lenôtre family has taken Dallas and Houston by storm.
Can Texans be won over to the antique tradition of tea and little sandwiches in the afternoon? Dallas’ and Houston’s new gilded hotels are counting on it.
Strawberry sodas, vanilla Cokes, grilled cheese sandwiches. That’s what we love about soda fountains.
Simmering pots of soul food. That’s what we love about the South.
China, crystal, waiters in tuxedos. That’s what we love about Tony’s.