Wednesday, April 08, 2009

Feast in the New York Times

It's rare for Houston restuarants to get national attention. But for the past year, the national press has been in love with Reef.

And today, the New York Times has published a long article on Feast.

Theme of the article:

"What they’ve fashioned in a foreign land of big steaks and bold Tex-Mex is a restaurant that’s not just offbeat and challenging but also serious and enormously enjoyable. It’s one of the country’s outstanding newcomers."



Kevin72 said...

Good to see; gave you a hat tip on eGullet.

Love this blog, BTW. Been meaning to drop a compliment for a while. Really enjoyed your top 10 list recently and you're right; Houston has had a dining Renaissance lately.

Epicurus said...

I was a bit offended at the veiled insult (WTF does Bruni mean by a "foreign land of big steaks"?).

Misha said...

Yeah that was a dick thing to say. Hate New Yorkers that behave that way.

Food Princess said...

Those New Yorkers think everything was invented there and if we show any signs of culture, it is purely accidental. WRONG!

anonymouseater said...

I wasn't as offended as you guys. By "foreign," I thought he was referring to two of the three principals in Feast who are British. To them, Houston is foreign.

As far as "big steaks" and "bold Tex-Mex," they are distinctive parts of the Houston food scene. The amount of Tex-Mex here is staggering compared to NYC.

Now, if he had called Houstonians "rubes who don't know foie gras from soufflé," then I would have been offended.

Rubiao said...

People get so defensive about Houston, especially when dealing with New Yorkers. Funny as many of the same people would probably describe New Yorkers as snobs who wouldn't know good (insert bbq, mexican, other cuisine here) if it fell in their lap.

There are a lot of cities in the world, and the NY Times probably shouldn't focus on Houston, though its nice to see that they will travel down here to cover well executed trend-less (at least less trendy? non molecular? Fine, nose-to-tail) cuisine.

I was more offended that in their conversation of Bahn Mi (the other front page story from the Times that day) they didn't reference Houston more.

bob said...

I think some ingredients are common in Mexican cuisine, but other ingredients not typically used in Mexico are often added.
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