Herb-gardening may seem like the exclusive hobby of bored retirees and self-described “culinary-type” yuppies, but a pot of herbs in an otherwise gloomy college apartment is deceptively useful....
Walking into the newly remodeled Kerbey Lane Cafe feels a little bit like walking into the waiting room of a hip pediatric dentist’s office — that bright and that sterile. Gone is the reassuring...
Family owned and operated Arpeggio Grill closed the doors to its Guadalupe Street location on June 1 after opening in the summer of 2010. Struggling against the fierce competition of other restaurants...
Walking into Swift’s Attic is like walking into a dream. Carpeted stairs beckon guests to a dim room where waiters and waitresses in dark clothing glide evenly throughout the dining room carrying...
Just two years ago, when petroleum engineering senior Allison Boyle thought of what would be on the menu for dinner that night, processed foods such as macaroni and cheese or ramen noodles came to mind.
But...
This will be owners Pattye and Cliff Henderson’s fifth season of operation at Casey’s New Orleans Snowballs. The couple prides themselves on authentic New Orleans-style snowballs and a passion...
Dan Nelson sat contentedly reading a book on a quiet Friday evening as he waited for his order at ViUDA Bistro in Buda — the chef’s special “The Corruption,” a pan-seared pork loin...
Convenience meets quality at Fresa’s, the newly opened drive-through on North Lamar Boulevard downtown. The chicken al carbon restaurant, opened last Monday by well-known restaurateur Larry McGuire...
Laid back and relaxed, Cenote premieres as a light in the coffee shop darkness that is East Cesar Chavez Street. A bold sign with scalloped edges heralds drivers and pedestrians to the revamped historical...
Food trailers are looking to establish their own niches to stand apart from the hundreds of food trucks, trailers and Airstreams in town. Whether it’s deep dish, thin crust or covered in traditional...
It’s peak crawfish season, and restaurants around town are crawling with the tasty critters. Technically, you can get crawfish almost year round, but they tend to be the biggest and tastiest from...
Let me preface this week’s column by admitting a potential bias that could color this week’s review: I love cheese. And wine, tangentially. But mostly cheese. From caramel-colored and creamy...
