"It's as easy as sin to start a conversation here, because Arturo Boada's Spanish-Mexican-South American food lends itself to sharing tidbits, and a query about what the girl next to you is eating may well get you a nibble."
— John Mariani in the November Esquire calling Houston's Solero one of the Best New Restaurants of 1997.
Kimchi — This staple Korean relish comes in dozens of different types, but it is essentially made from sliced or shredded vegetables — cabbage, cucumbers, onions, radishes, garlic, chiles and sometimes fruit — all fermented in brine by lactic acid–producing organisms and often with added spices and fresh ginger.
What four-star restaurant features a much-sought-after glassed-in table and has a feel of New Orleans?
Photo/image credits: courtesy of Boulevard Bistrot
| | A (not so) new chef helps Boulevard Bistrot return to its former glory with vibrant food and attentive service; our critic spreads the good news. And don't forget to print out the Cheat Sheet as a handy guide if you're planning a visit.
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Menu-Speak leaves one bemused diner wondering just what a "composed salad" is. Our Q&A column tosses out an explanation.
After more than 40 years, Doyle's of Oak Forest still serves up home-style lunches and a cozy atmosphere.
In our weekly forum, readers challenge our ratings and reviews and toast their own favorite spots, from Hofbrau to Casa Olé.
Where's Floyd? The saucy Cajun restaurateur is still cooking and still talking — to our Maria Moss.
In these days of cooler weather, we have a few suggestions for dining alfresco.
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