Houston

RLynn

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Dec 9, 1996, 3:00:00 AM12/9/96

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My clients and I are traveling to Houston next month for a trade show.
The last two years we've been there, we've only had marginal meals. One
friend suggested Cafe Annie as a place to try. How is it? Does anyone
else have suggestions. We'll be there at least four days.

Chris Carlisle

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Dec 9, 1996, 3:00:00 AM12/9/96

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It's not terribly fancy, but you might try Goode Company Barbecue.
They have several locations. It's a fun place, not expensive,
and the barbecue is excellent. The jalapeno-laced "polish" sausage
is really good.

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Robert Buxbaum

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Dec 9, 1996, 3:00:00 AM12/9/96

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In article <58i123$r...@bonkers.taronga.com>, ari...@taronga.com
(Stephanie da Silva) wrote:

>In article <32AC52...@oh.poppe.com>, RLynn <rsut...@oh.poppe.com> wrote:
>>My clients and I are traveling to Houston next month for a trade show.
>>The last two years we've been there, we've only had marginal meals. One
>>friend suggested Cafe Annie as a place to try. How is it? Does anyone
>>else have suggestions. We'll be there at least four days.
>

>What do you define as "marginal"? What kind of cuisine do you like? In what
>area of town will you be staying? What were the restaurants that you ate at
>before that you didn't like?
>
>Houston's a very eclectic city, I find it hard to believe you weren't able
>to find an acceptable restaraunt.

I would classify "marginal" and "acceptable" as being similar in terms of
disappointment to someone looking for very good food.

--
* Food, wine, and travel in France and New York City *
------------------------------------------------------
* <http://www.bway.net/~bux/> revised 6 Dec 1996 *

Robert Harmon

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Dec 9, 1996, 3:00:00 AM12/9/96

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In article <32AC52...@oh.poppe.com>, RLynn <rsut...@oh.poppe.com> wrote:
>My clients and I are traveling to Houston next month for a trade show.
>The last two years we've been there, we've only had marginal meals. One
>friend suggested Cafe Annie as a place to try. How is it? Does anyone
>else have suggestions. We'll be there at least four days.

I haven't been to Houston for a couple of years, but these are my favorites -
if they're still in business?

NINFA'S MEXICAN RESTAURANT
9730 SOUTHWEST FWY
HOUSTON, TX 77074
713-270-7711

BRENNAN'S HOUSTON (GREAT cajun - associated with Commander's Palace in New
Orleans)
3300 SMITH ST
HOUSTON, TX 77006
713-522-6524

Cafe Annie and Tila's Cantena & Taqueria (I lost the addresses & phone
numbers) are also on my short list when I visit Houston. My wife likes the
food at Pappasitos Cantina (many in town) & Pappadeaux (many in town), both
run by the Pappa's chain.

Robert Harmon
--
CHRIS HARMON & ASSOCIATES Management & Training Consultants
PO BOX 2756 Kirkland, WA 98083 206/814-3204 FAX 206/820-4807

Check out Seattle's Hottest Spots - http://www.halcyon.com/harmonr/index.htm

Chuck Heisler

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Dec 10, 1996, 3:00:00 AM12/10/96

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It has been about 4 years since I last ate at Cafe Annie's but
the experience remains one of my all-time best eating
experiences. I couldn't recommend it more highly. Bon Appetit
Chuck Heisler
==========RLynn, 12/9/96==========

Bob Wells

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Dec 12, 1996, 3:00:00 AM12/12/96

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Cat wrote:
>
> Stephanie da Silva <ari...@taronga.com> wrote:
> >favourite Thai restaurant, or Japanese, or Indian food place, or out
> >for barbeque (which is a real culture shock if one has never had true
> >barbeque).
>
> Okay, I love this kind of thread: What restaurants have you been to
> that constitute "true barbecue"?
>
> My input: Well, my mother's input: She claims that Stamey's in
> Winston-Salem NC is "true barbecue". The only one! :) They have
> chopped meat that you get plain and add a vinegar based sauce to.
> Served with cole slaw and I think hush puppies. Can't be totally
> sure.
>
> Me: Well, Harold's in Atlanta has real Georgia barbecue. Other than
> that I prefer smoked meat with a vinegar or tomato based sauce. I
> like "memphis style" okay, but I prefer to make my own by smoking
> chicken breasts in a smoker and serving it with a very spicy
> vinegar based sauce (which was so popular that I had to start buying
> wine in those small little carafes with the pop top, saving the
> carafes after soaking off the label and giving it away!)
>

Ah, my favorite discussion: barbecue! You can all forget about trying to
determine what is "true barbecue." Right off the top of my head I can
think of the following types, all of which would be "true barbecue" in
their respective homes: chopped pork, clear thin sauce (eastern NC);
chopped pork, thin sauce with a hint of tomato (western NC);
chopped pork, mustard based sauce (South Carolina); pulled pork
(Tennessee, Arkansas); pork ribs (Tennessee, Missouri, Illinois, Alabama,
southern MD); beef: ribs, brisket (Texas); hot links (Texas); mutton
(Owensboro KY); pit beef (Baltimore area). Then of course, in Georgia you
can find good examples of several styles; same in K.C. And in rural S.C.,
you can go to pig pickins where they use the whole damn hog (try some
pork hash, but don't ask what's in it).

My barbecue rule is simple: Go native. So in Houston, try someplace like
Otto's.

Bob Wells

maddie teller-kook

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Dec 12, 1996, 3:00:00 AM12/12/96

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Robert Harmon wrote:

> Cafe Annie and Tila's Cantena & Taqueria (I lost the addresses & phone
> numbers) are also on my short list when I visit Houston. My wife likes the
> food at Pappasitos Cantina (many in town) & Pappadeaux (many in town), both
> run by the Pappa's chain.

Tila's unfortunately closed many years ago. I think he is in DC with the
restaurant now.

maddie

Bill Gibson

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Dec 15, 1996, 3:00:00 AM12/15/96

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A good rule of thumb for BBQ: the fancier the joint, the poorer the BBQ.

Bill

Bill Gibson

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Dec 15, 1996, 3:00:00 AM12/15/96

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And dont forget goat in North Florida.

Bill