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 The RobbWalsh.com “Texas Eats” website was down for more than a week due to technical difficulties. If you tried to find us while were out of commission, we apologize.
It seems our server got raided by interweb evil doers. We ended up with the “WordPress Pharma Hack.” Every time we tried to send [...]
 What a year for radishes! A couple of months ago, I bought a mixed radish seed blend from Johnny’s Seeds called Easter Egg. I planted the seeds in mid-October and harvested this first bunch of radishes a week before Thanksgiving. I served the radishes on the relish tray and put the greens in my [...]
 Seafood chef Denis Wilson, the name behind Denis’ Seafood and the late Jimmy Wilson’s Seafood and Chop House, is back in business in a North Houston fast casual restaurant called Louisiana Homestyle Kitchen. Only this time, instead of seafood, he is specializing in free range chicken.
The menu is a veritable Bubba Gump litany [...]
 Longpoint Creole is the title of a short talk I’ll be giving at the Houston Public Library tomorrow as part of Writing and C/Siting, a series of lectures and readings in the Houston Inside Out Symposium series.
read more Long Point Creole »
 Snow’s brisket is famous. It comes with the somewhat dubious Calvin Trillin seal of approval. Ever since Texas Monthly rated Snow’s the best barbecue joint in Texas, I have felt it my duty to join the crowd and make a pilgrimage to the hamlet of Lexington. Yesterday, I got lucky–I scored a sample of their brisket at the Texas Monthly Barbecue Festival without a pre-dawn drive in the country.
read more Franklin's Beats Snow's: TM BBQ Fest »
Houston delicatessen owner Ziggy Gruber and his Post Oak restaurant, Kenny and Ziggy’s are starring in a movie. Erik Greenberg Anjou, a New York-based independent filmmaker, was in town last week with his production crew working on the documentary which is tentatively titled: Deli Man.
read more Deli Man: Starring Ziggy Gruber »
Chef Maurizio Ferrarese of Quattro Restaurant in the Houston Four Seasons hotel and I collaborated on a Texas cioppino last Friday. Maurizio invited me to join him in the kitchen as part of the Guest Chef series there. I know, I know, I am not really a chef. But I do work in a lot of kitchens–mainly developing Tex-Mex recipes.
read more Texas Cioppino »
The “Brown Beef” (top), “Brown Pig” (center) and “Little Pig Ham” (bottom) are the three most popular sandwiches at Neely’s Sandwich Shop on East Grand Avenue in Marshall, Texas. The first is made with chopped barbecued brisket and sells for $2.85, the last is made with sliced barbecued ham and sells for $3.25. But the $2.85 chopped barbecued pork sandwich outsells both of the other two by a wide margin–it’s become so iconic that most people mistakenly call the restaurant “Neely’s Brown Pig.”
read more Texas BBQ Pork: The Brown Pig »
 Restaurant Report: El Real Tex Mex in Houston
By CHERYL LU-LIEN TAN
Published newyorktimes.com: September 2, 2011
In the darkness of the Montrose neighborhood of Houston, the blaring neon Art Deco sign of a 1930s former movie theater stretches high into the sky. Its bright letters now spell out El Real Tex Mex.
read more NYT on El Real »
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