 Houston Entertainment, Dining, Event and Travel News
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TMfood: Austin: Get ready for Austin Restaurant Week Sept. 19-22. Where will you dine? http://restaurantweekaustin.com/
Publ.Date : Wed, 01 Sep 2010 21:18:57 +0000
TMfood: @TexasWineTweets thanks for the tweet
Publ.Date : Thu, 02 Sep 2010 19:54:05 +0000
TMfood: Austin: Shane Stark, Paggi House, will be doing Chillin' & Grillin' patio dinners starting 9-15. $25-$35. Smoked tomato vinaigrette snapper.
Publ.Date : Thu, 02 Sep 2010 00:49:40 +0000
TMfood: Central market cooking class: Hatch chiles this week, like Shawn "Parkside" Cirkiel's shrimp in hatch pesto. http://tweetphoto.com/42432747
Publ.Date : Tue, 31 Aug 2010 00:08:11 +0000
TMfood: What in the world? Squeaky cheese? http://bit.ly/bNHKmJ
Publ.Date : Tue, 31 Aug 2010 13:38:02 +0000
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Updated : Wed, 08 Sep 2010 00:00:01 -0500
Brownstone Restaurant and Lounge Fort Worth The interior is sleek, with glass walls, concrete floors, and hard ceilings, all of which serve to amplify the noise. There's no need for conversation, though, once the food arrives. Chef Casey Thompson, acolyte of Dean Fearing and a "fan favorite" on Top Chef, has been busy, living in San Francisco and traveling around Central and South America, where she honed the skills she now applies to her highly selective menu. Beautiful striped bass came served atop "Texas succotash" and dressed with an apple-fennel slaw. From the "small plate" section, we indulged in crispy chicken livers with hot pepper vinegar, and from the dessert menu, a bubbling peach cobbler with buttermilk ice cream. Bar. 840 Currie (817-332-1555). Dinner Sun, Tue, ' Wed 5'10, Thur 5'11, Fri ' Sat 5'midnight. Closed Mon. brownstonerestaurants.com $$ W+ The Meddlesome Moth Dallas Intrigued by'...
Author : roar@texasmonthly.com (A)
Publ.Date : Tue, 17 Aug 2010 00:00:00 -0500
Abel Gonzales Jr., age forty, is the high priest of frying at the State Fair of Texas, which is to say, the world. Since 2005, when the fair introduced the Big Tex Choice Awards, a kind of Oscars for excellence in frying, four of the little statuettes have gone to him. He has fried Coca-Cola and cookie dough and pineapple rings, among other offerings that profit dentists. Followers taste his commitment and reciprocate with enthusiasm. It is not unheard of to see groups of girls screaming as he walks through the fairgrounds. A few years back, a couple found his talents so moving that they asked him to officiate their wedding. Once, a devoted fan requested that the master deep-fry his vinyl wallet. After Gonzales reluctantly complied, the young man looked at his girl and, in what must have been a serious turning point in their relationship, held the'...
Author : roar@texasmonthly.com (A)
Publ.Date : Tue, 17 Aug 2010 00:00:00 -0500
Photograph by Peter Yang. Styling by Lauren Smith Ford.
Author : roar@texasmonthly.com ()
Publ.Date : Tue, 17 Aug 2010 00:00:00 -0500
Colt McCoy's finely tuned, defense-destroying brain is still trying to process the events of January 7, 2010. "I knew it was going to be a great night," Colt says. "And then it's over, in one little hit." Colt and his dad, Brad, whom Longhorns fans know as his ever-vigilant high school coach, are back in the McCoys' adopted hometown of Tuscola. They're sitting at a long table in an old hotel that a friend has recently converted into an office. Both men appear friendly and solicitous, if slightly guarded. A gallery of taxidermied hunting trophies surrounds the McCoys, a metaphor, if we're feeling literary, for athleticism interrupted. Colt and Coach are sitting here in May, four days before Colt must report to the Cleveland Browns, who selected him in the third round of the NFL draft. But this discussion'this reckoning'centers on the events of the national championship game against'...
Author : roar@texasmonthly.com (A)
Publ.Date : Tue, 17 Aug 2010 00:00:00 -0500
Prepare to have your vocabulary expanded. By the time you finish your food at lively, stylish La Sombra, you will definitely know tiradito (Peruvian ceviche), guasacaca (Venezuelan guacamole), and chacarero (a Chilean sandwich). And, oh yes, pisco sour, the sweet-tart, frothy, one-is-never-enough cocktail of Peru and Chile. You will definitely know that bad boy. South and Central American cuisines have been making inroads in Texas lately, especially Austin (which I'm acutely aware of because, of course, it's where I live). In February, El Arbol introduced a chef-driven Argentine menu. Five months later La Sombra has pushed the boundary further. Prior to both of these, the ambitious Brazilian cuisine at Sampaio's got the ball rolling (that La Sombra took over the space that now-defunct Sampaio's once occupied is yet another sign that life gets a kick out of adding insult to injury). La Sombra's 31-year-old chef, Julio-Cesar Florez, hails from'...
Author : roar@texasmonthly.com (A)
Publ.Date : Tue, 17 Aug 2010 00:00:00 -0500
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