Karbach Brewing invites you to try the beer-laced menu in its restaurant.

New Karbach Brewing restaurant's menu lets beer shine

Like David Chang, the Momofuku celebrity chef, Buehrer sees reinvented food courts as offering a chance for small, quality operators to bring their food to the public in a democratic setting at a democratic cost.  Under a crimson sea of 80 Chinese lanterns (one of the visual totems on the original Rice Box truck), informal barstool seating will range across a counter overlooking oscillating video panels and a custom tea bar.  "Noodles are a tough thing to maintain and hold on a food truck,"…

The Rice Box truck goes brick and mortar - with a difference

Like David Chang, the Momofuku celebrity chef, Buehrer sees reinvented food courts as offering a chance for small, quality operators to bring their food to the public in a democratic setting at a democratic cost. Under a crimson sea of 80 Chinese lanterns (one of the visual totems on the original Rice Box truck), informal barstool seating will range across a counter overlooking oscillating video panels and a custom tea bar. "Noodles are a tough thing to maintain and hold on a food truck,"…

The recently opened store at 322 Westheimer, is a loving tribute to the festive party atmosphere of 1308 Montrose with an identical menu of Tex-Mex favorites.  [...] the new restaurant is an opportunity for the company to up its service game while staying true to the menu.  "People who have seen it say that with every new venture we open we're getting better," said executive chef Domenic Laurenzo.  The Laurenzos took the former La Casa del Caballo and made it lighter (six floor-to-ceiling…

El Tiempo Cantina 1308 Annex: Same menu, new Tex-Mex fun

The recently opened store at 322 Westheimer, is a loving tribute to the festive party atmosphere of 1308 Montrose with an identical menu of Tex-Mex favorites. [...] the new restaurant is an opportunity for the company to up its service game while staying true to the menu. "People who have seen it say that with every new venture we open we're getting better," said executive chef Domenic Laurenzo. The Laurenzos took the former La Casa del Caballo and made it lighter (six floor-to-ceiling…

This summer, the hot dog chain is marking its 92nd anniversary. That's old, but not nearly as old as some other Houston restaurants.

Houston's oldest restaurants can still dish it out

This summer, the hot dog chain is marking its anniversary. That's old, but not nearly as old as some other Houston restaurants.

Only a few things stayed on the menu: the pot roast, Caesar salad and butterscotch pudding.  [...] the good intentions and the high-end California-style menu by chef Bryan Ogden (Bradley's son) failed to find an audience.  Especially since it already invested in opening its Funky Chicken fried-bird concept and was still readying its grand American pub project, Pour Society, for a July opening at Gateway Memorial City.  Enter Greg Lowry, former chef de cuisine at Triniti restaurant, as…

Bradley's Fine Diner group revamps menu and brand

Only a few things stayed on the menu: the pot roast, Caesar salad and butterscotch pudding. [...] the good intentions and the high-end California-style menu by chef Bryan Ogden (Bradley's son) failed to find an audience. Especially since it already invested in opening its Funky Chicken fried-bird concept and was still readying its grand American pub project, Pour Society, for a July opening at Gateway Memorial City. Enter Greg Lowry, former chef de cuisine at Triniti restaurant, as…

While the 'cue is always solid, it's the dishes such as alligator and crawfish over grits and a Reuben made with duck pastrami that intrigue.  The kitchen had overfilled the oblong shallow dish so that the broth lapped sloppily over the side.  Shards of sweet crab meat gave a rich touch to every spoonful and fresh herbs scented the table.

One great dish: Cioppino at Beaver's

While the 'cue is always solid, it's the dishes such as alligator and crawfish over grits and a Reuben made with duck pastrami that intrigue. The kitchen had overfilled the oblong shallow dish so that the broth lapped sloppily over the side. Shards of sweet crab meat gave a rich touch to every spoonful and fresh herbs scented the table.

For those who aren't familiar with Food Network's show, "Restaurant Impossible" turns around a failing restaurant in short order, imparting new life and new energy to a struggling business.  Añejo threw open its doors recently, intent on making a delicious fuss with its white-tablecloth presentation of traditional Tex-Mex fare.  Añejo feels like an indulgent steakhouse with its black-and-ivory color scheme interrupted by bursts of crimson upholstery and the sensuous glow of chandeliers…

Añejo takes Tex-Mex to the luxe level

For those who aren't familiar with Food Network's show, "Restaurant Impossible" turns around a failing restaurant in short order, imparting new life and new energy to a struggling business. Añejo threw open its doors recently, intent on making a delicious fuss with its white-tablecloth presentation of traditional Tex-Mex fare. Añejo feels like an indulgent steakhouse with its black-and-ivory color scheme interrupted by bursts of crimson upholstery and the sensuous glow of chandeliers…

Shack Burger Resort gets a second spot

Shack Burger Resort is now twice as nice

Charivari launches afternoon bar menu with a European flair

Charivari launches afternoon bar menu

Charivari launches afternoon bar menu with a European flair

Ambitious Peska Seafood Culture opens in the Galleria area.

Ambitious Peska Seafood Culture opens in Galleria neighborhood

In addition to some of the most sophisticated seafood around, look for wines here, like Groiss Gruner Veltliner, Domaine Ciringa Fosilni Breg Sauvignon Blanc, and Preisinger Zweigelt. What a delicious sounding Austrian wine and seafood pairing!

Most freshly cooked meals don't travel well.  [...] I enjoy the theater of a restaurant when I dine.  The dining rooms, particularly at the Montrose store (the one nearest my home), are stark, with stools and tiny high-top tables that scream "eat elsewhere."  The thin-crust pie was topped with meat-thick slices of roma tomato and portabella mushroom, nubs of spicy Italian sausage, Canadian bacon, diced red pepper and still crunchy strings of red onion.  Served on a metal pan, the pie's…

One great dish: Rocko at Pink's Pizza

The thin-crust pie was topped with meat-thick slices of roma tomato and portabella mushroom, nubs of spicy Italian sausage, Canadian bacon, diced red pepper and still crunchy strings of red onion.

The space was taken down to its bricks and wood beams and transformed into a sophisticated, industrial-tinged environment with warm wood accents, custom tables and banquettes, a bold and inviting bar, and boxy lighting fixtures covered in a patchwork of burlap coffee sacks from Katz Coffee.  The menu includes a variety of meaty options: meatloaf "muffins" served with jalapeño mashed potatoes; beef skewers with tri-colored peppers; brisket tacos; brisket hoagie and chopped beef sandwich…

Downtown's Bovine & Barley ready to serve up beef and brews

The space was taken down to its bricks and wood beams and transformed into a sophisticated, industrial-tinged environment with warm wood accents, custom tables and banquettes, a bold and inviting bar, and boxy lighting fixtures covered in a patchwork of burlap coffee sacks from Katz Coffee. The menu includes a variety of meaty options: meatloaf "muffins" served with jalapeño mashed potatoes; beef skewers with tri-colored peppers; brisket tacos; brisket hoagie and chopped beef sandwich…

It's the most wonderful time of the day: those few magical hours right after work when the afternoon holds glorious eating and drinking potential. Yep, happy hour – the time when restaurants and bars tempt you with deals and thrills.

BRC Gastropub launches new Apps and Taps happy hour

It's the most wonderful time of the day: those few magical hours right after work when the afternoon holds glorious eating and drinking potential. Yep, happy hour – the time when restaurants and bars tempt you with deals and thrills.

Start making your reservations, Houston Restaurant Weeks begins Aug. 1.

Foodies set to give helping of help during Restaurant Weeks

Leprechaun Premium Hard Cider gets a major rebranding effort.

Houston Leprechaun cider company relaunches brand with vigor

Antoine Ware brings spicy NOLA kick to Harold's in the Heights.

Antoine Ware reaches culinary heights at Harold's

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