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11 Houston Chefs and Restaurants Are 2019 James Beard Award Semifinalists

It’s that time of year again when the James Beard Foundation (a.k.a the Oscars of the culinary world) announces the semifinalists for its Restaurant and Chef Awards and in 2019, and Houston didn’t disappoint. These semi-finalists will be whittled down to finalists on March 27 at a press conference held at Houston’s own Hugo’s in Montrose. The James Beard Awards are set for May 6 in Chicago. Outstanding Bar Program Anvil Bar & Refuge, Houston Outstanding Chef Chris Shepherd, Georgia James…

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Thanksgiving Dinner Out on the H-Town

Author: Andrea Slaydon Don’t want to do all the cooking this Thanksgiving? Many Houston restaurants are ready to lend a hand with Thanksgiving to-go menus ranging from complete meal packages to appealing sides and desserts. Because, hey, you deserve to rest a little, too. Read on for our favorite “Houston Style” Thanksgiving to-go menus and make sure to order fast; some places have deadlines as early as Nov. 14. MAKE IT EASY Houston’s New York-style deli Kenny & Ziggy’s offers a variety of…

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Houston Artist Kiki Neumann Makes Treasures from Trash

"It has to come from the street, it has to have been undervalued and it has to have been underappreciated, like me," Kiki Neumann says when describing her art. Her life in art is an ever-changing journey that began with garden benches and has morphed into more than 30 products created from discarded license plates. Her license plate merchandise ranges from jewelry to yard art, but her biggest sellers are her line of greeting cards featuring manipulated plates. "My sources come from different car…

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Chef Greg Martin Brings a European Bistro to Montrose

Chef Greg Martin is living his dream. After years of working in the food and restaurant industry, he is now at the helm of a business of his own design, Bistro Menil. "I never wanted to do any restaurant until I really felt that we had something interesting enough and compelling enough that people would want to go," Martin says. He approached the creation of Bistro Menil knowing exactly what he wanted it to be. "We asked ourselves, what is it that compels people to come to your restaurant?"…

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