James Shannon's archive

Food-truck culture is sweeping the country, from Los Angeles to Austin, and Southeast Texas may be next if the would-be entrepreneurs at Boss Burger have anything to say about it.

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My Spanish-to-English dictionary defines “antojitos” as snacks or tapas.

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Barbecue aficionados could be forgiven if they mourned the passing of Caroline’s Quality and Quantity Bar-B-Cue in Kountze. Even Texas Monthly magazine, which listed its barbecue among the best in the state a few years back, refers to it now in the past tense – that is, closed.

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Goat Cheese Burger with applewood-smoked bacon.

When restaurateur Dave Jones founded Novrozsky’s in 1983, he wanted to provide quality burgers beyond what fast food franchises could offer. The concept was wildly successful and there are now nine Novrozsky’s throughout Southeast Texas. His original location at the corner of Calder and Lucas, however, didn’t fare as well with hurricane damage, and a two-year Calder Road construction project limiting access to the site.

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Charles Brewer

When Asian takeout is reduced to its basic elements, quality food comes from a guy (or gal) with a wok. By the same token, excellence in barbecue often comes down to a guy with a pit.

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