Eats
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Celio’s Scores
Pizza crust can inspire as much debate as barbecue sauce or fried chicken. Regional geography plays a critical role in crust preference: Specifically, do...
A Little Jiggle
Chances are, living in the South, you’ve at least heard of it. “Pink Lady Salad.” “Pink Fluff.” Simply “Pink Salad.” It’s apparent that the...
Chow, Lion in the Chow Line
If Chow, Baby had its way, it would dine out almost every night of the week, instead of mostly for lunch and on weekends....
Improving Macaluso’s
It’s no secret that one food critic’s treasure is another’s trash. Chow, Baby unreservedly disliked Macaluso’s Italian Restaurant ("Crabby," April 24, 2013), though probably...
The New-Old Saint-Emilion
The most confusing thing about the owners of Saint-Emilion Restaurant opening a fine-dining sister restaurant, Paris 7th, is the fact that the long-standing traditional...
Mandola’s Markets Quality
Early in the last century, Mandola’s started out as a family-owned market in Houston. And now, about 110 years later, third-generation chef/restaurateur Damian Mandola...
There’s Nothing Like Family
Tia’s on the Bluff, 1301 E Bluff St, FW. 817-349-0964. 11am-3pm Sun, 11am-10pm Mon-Sat. All major credit cards accepted.
Raise a salt-rimmed glass to the...
Thanks ZaLat
Barring true Armageddon, you will never come closer to the sights and sounds of the zombie apocalypse than at 2:30 a.m. in the West...
A Better Bird
It was OK. I tried the new chicken sandwich by Popeye’s – you know, the one causing riots when locations of the national chain...
Hao Tran’s Lost in the Sauce
The entrance to Hong Kong Market bustles with inflatable pink-and-red Chinese New Year decorations. Two small shops flank the glass entrance to the grocery...
