Since its inception in 2018, Katy Asian Town has transformed into a culinary hub, where diners can spend all day exploring flavors that span across Asia, from Japanese and Chinese to Vietnamese and ...

Finding the perfect romantic match might not be the easiest thing to do in Houston, but at least the city is packed with plenty of restaurants that can serve as a solid setting for anything from a ...

With contemporary Indian fare, Malaysian street food, and drinks at the longest bar in Texas, The Woodlands has options.

At the Houston Rodeo, Black Cowboy Culture Never Left the Saddle The 2024 Rodeo season in Houston proves that Black Texas culture, and Beyoncé’s reign, endures ...

Houston’s Hottest Underground Drop Isn’t Fashion or Music — It’s Ice Cream With ever-changing flavors like Turtle Power and Butter Pucker, Josh Deleon’s ice cream business aims to create a new ...

The Michelin Guide launched its inaugural Texas guide in Houston on Monday, November 11, awarding Texas restaurants Michelin stars for the first time. Six Houston restaurants have received one ...

Houston Top Chef contender Tristen Epps has plans to educate diners about the Transatlantic Slave Trade and its lasting social, cultural, and economic impacts in a pop-up dining experience. In honor ...

The James Beard Foundation named Gaido’s in Galveston, Texas, as one of its America’s Classics winners today, along with a handful of restaurants from across the country. The America’s Classics Award ...

Brittany Britto Garley is Eater’s regional editor of Texas, overseeing food, restaurant, and dining news for Eater Austin, Eater Dallas, and Eater Houston. Brittany is based in the Houston area. In ...

Local pitmasters and barbecue legend Aaron Franklin speak about the evolution of Houston barbecue as we know it.

The Texas Michelin-Recognized Sommelier Who Is Allergic to Wine Steven McDonald of Pappas Bros. Steakhouse talks fine wine, engaging younger drinkers, and how he navigates the job with a wine allergy ...

Choctaw chef David Skinner is helping define Native American cuisine, with traditional takes on tanchi labona, clever uses of corn, and an ever-evolving mole negra that predates the tasting menu ...