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Category - Chef Q & A

  • David Buehrer Credit: Photo by Julie Soefer
    April 22, 2016
    David Buehrer was at the forefront of Houston’s coffee scene when he started Greenway Coffee with partner Ecky Prabanto in 2008, bringing top-quality artisanal coffee to the city when very few people were doing so. He then opened Blacksmith in 2013 along with the Clumsy Butcher Group, redefining what a coffee shop could be by offering not only great coffee but also an interesting menu of breakfast and lunch items. Buehrer is now almost ready to open his third store, Morningstar, at 4721...
  • March 18, 2016
    Houston was yet again included among this year's James Beard Award finalists--the Oscars of the nation's dining industry. Justin Yu's Oxheart on the north end of Downtown and Hugo Ortega of Caracol are finalists for Best Chef in the Southwest. We recently sat down with Chef Hugo Ortega to talk tortillas . This week Oxheart Chef Justin Yu sits down with Visit Houston to talk about his nomination and more. Yu's restaurant, which he opened with wife Karen Man in 2012, and has...
  • March 14, 2016
    Anita Jaisinghani has been bringing her own brand of Indian food to Houston with her restaurants Indika , Pondicheri and Pondicheri Bake Lab + Shop . Now she’s taking her flavors to New York, where she’ll open an outpost of Pondicheri in the coming months, and increasingly turning her attention to making food that makes people feel good as much as it tastes good. “I want to be part of the restaurant wave that thinks more about food as a lifestyle than pleasure. I mean food...
  • February 29, 2016
    Chef Hugo Ortega calls masa, the corn dough used to make tortillas, the foundation of Mexican cuisine. At his restaurants, Hugo’s and Caracol, he prepares masa and tortillas the old-fashioned way like he learned from his grandmother as a child. The process begins by cooking dried corn in a mixture of water and cal (ground limestone) and allowing it to rest overnight. The next morning, Ortega grinds the corn into masa, which is then rolled into balls, flattened and cooked. It’s not...
  • February 24, 2016
    When Treadsack CEO Chris Cusack and business partner Joey Treadway were looking for locations for their first restaurant, Down House, the Houston Heights wasn’t their only option. But having grown up there, Cusack found it to be an easier choice. The neighborhood’s community feel aligned with the company’s values and, at the time, the neighborhood was underserved. Fast forward to 2016 and Cusack and the Treadsack team have added D&T Drive-Inn, Johnny’s Gold Brick,...
  • February 17, 2016
    When Mike Criss opened downtown bar, Nightingale Room, in November 2014, he melded two of the things he loves most: good music and cocktails. Criss describes the bar, which he opened with Bobby Huegel and The Clumsy Butcher Group, as a high-energy place, where people can have fun, listen to good music and make good memories. Now, a little more than a year after it opened, the Nightingale Room is looking to become more of a live music destination. We caught up with Criss about what’s new...
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