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Aug 17, 2016

Category: BBQ News

Chefs Teddy Lopez and Ronnie Killen prepare Killen's Barbecue at NRG Stadium. Photo by Eric Sandler

As Houston prepares to host Super Bowl LI in February, the Houston Texans have instituted a comprehensive set of upgrades to the fan experience at NRG Stadium. Of course, that means new food options.


Aug 9, 2016

Category: BBQ News

Beef barbecue isn’t hard to find in Atlanta. Most menus feature brisket, and the city might just have more options for smoked beef short ribs than Fort Worth. But that wasn’t the case in 2007, when twins Justin and Jonathan Fox opened Fox Bros. Bar-B-Q just east of downtown Atlanta. In what seems like the barbecue dark ages compared to the Atlanta scene today, the pork sandwich was king, and ribs or chicken battled for second and third place. A lot has changed over the past nine years.


Jun 14, 2016

Category: New Restaurants

How did you choose your smoker? I met Daniel Vaughn, who is the Barbecue Editor for Texas Monthly magazine, at the National Barbecue Association meeting in 2014. He's probably eaten at more barbecue joints in Texas than anyone in history, has a great palate for the central Texas-style I wanted to cook and spends his time interviewing owners and pitmasters, so he knows how they prepare their food. After narrowing my search to the top three commercial smokers on the market, he told me the only one that would reproduce the central TX flavor I wanted was the Oyler 1300, made by J&R Manufacturing in Mesquite, TX. Main reason - its 100% wood-fired.


Dec 31, 2015

Category: BBQ News

THE BOUNTY OF TEXAS BARBECUE

Last year I covered my most memorable bites of barbecue from around the country. This year I’m just looking at you, Texas. It was a great year for barbecue, and an even better one for Texas barbecue specifically. From this list you can see how much I enjoyed some good pastrami, and that the second half of 2015 was a really good one in my barbecue travels.

 


Dec 23, 2015

Category: New Restaurants

Tonight marks the opening of the Brazilian churrascaria (and chain) Fogo de Chão, a glossy, modern restaurant serving a rustic, old-school style of food. San Francisco has a complicated relationship with chains, often banishing them to the outer reaches of the city. However, the city center is a notable exception to that rule, which is how a restaurant with 29 locations in North America (and 11 more around the world) made it into the city limits.


Dec 22, 2015

Category: New Restaurants

Feast your eyes on these stone cold stunners.

As the year comes to a close, Eater takes a look back at the most stunning restaurant designs of 2015. And while stark whites and slates have ruled minimalist restaurant design (and Instagram), this year saw the return of vibrant color and eclectic tchotchke-ism.Restaurants, like Eater's 2015 Stone Cold Stunner of the Year winner the Grey, pictured above, tackled impressive renovation projects to transform everything from bus stations to art galleries into chic dining destinations. Midcentury modern furniture and aesthetics were also a major theme this year — from gorgeous pieces of Don Draper-ready furniture to impressive plays on indoor/outdoor space. Exposed lighting still rules the ceilings, but instead of sticking to what real estate and design publication Curbed has called a cliched "Ye Olde-y vibe" with copper filaments, the newest lighting obsession is riffs on the mid-century modern orb, like this one.


Dec 2, 2015

Category: New Restaurants

Filament, a Deep Ellum restaurant, has been on that list for more than a year. And finally: It's ready to open.

Unlike its very busy five-star sibling restaurant FT33, most people won't need reservations at Filament. Theyare recommended. But Filament's staff plans to reserve nearly half the restaurant for walk-ins so they can create a more casual environment in Deep Ellum.