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Robert Del Grande

And They Said, “Let There Be Cilantro”

Jul 15, 2014 By Patricia Sharpe

Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.

The Grove

Mar 1, 2008 By Patricia Sharpe

How many downtown Houston restaurants look out on real, honest-to-God trees? Whatever the number—and I suspect it’s in the single digits—you can add another to the list: the Grove. I’ll get to the food in a minute, but first let me say one word about the Grove’s setting: wow. You…