Houston long ago belied its food media image as a place just for great barbecue, mediocre Tex-Mex, and steakhouses. My preferences are for restaurants that show off Houston's finest -- not its most gimmicky -- places that speak of the city's more sophisticated dining scene.
Nowadays, major and minor league baseball teams seem to be taking their munchies to new heights with highly caloric foods. Think: the Diamondbacks' churro-stuffed doughnut or the Kansas City Royals bacon-topped hot dog with a Krispy Kreme bun.
Just in time for BBQ season, New Orleans food writer Colleen Rush and beloved Chicago pit master Gary Viviott have come out with the book Low & Slow 2: The Art of Barbecue, Smoke-Roastings and Basic Curing. Clearly people are looking to get meat smart.
To say a wine is honest is to be vague, but I would most certainly apply it to the bottlings of the Martinelli Winery, whose family has been growing grapes in California's Russian River Valley since the 1880's.
You know your taste in clothes, shoes, food and cars, but do you know your taste in wine? If you had asked me ten years ago before I started living in Italy, I would have said, "No." and "Who cares? Wine snobs are boring."