Inside My Table #65 | Contents
ExcerptOn the coverMicki McClelland is the former senior editor at My Table magazine. She is now a full-time freelance writer and artist. |
30 FRESH
Introducing our guide to “the earthy and the sublime.” We promise to share with you the finest of the local, the quirky and the rare in Texas, from farmers’ markets to ethnic food shops to artisan food producers.
Edited by Toby Gilbert
38 COVER STORY: HOW TO RUN A RESTAURANT: A MODEST PROPOSAL
The landscape is littered with the bleached bones of countless restaurants. You may have even read that famous statistic: For every five new restaurants that open, seven of them will close within six months. (Just kidding.) Thinking of opening a restaurant? Read this article first.
By Eric Gerber
44 TRANQUIL WINES OF NEW MEXICO
Many of us love New Mexico for its food, Native American culture, breath-taking vistas, even skiing. But wine? Who knew? Here’s a guide to our neighboring state’s wineries.
By Randall McCrea
60 JUST DESSERTS: PASSION ON THE PLATE
If you want to have a really transcendent meal, it all starts on the page. A sensual menu rouses desire, notes our correspondent, who believes that food writing should be as passionate as the conversation at the table.
By Janice Rossen
9 LETTER FROM THE EDITOR
10 TABLE TALK
10 HOUSTON BITES BACK
Includes Letters to the Editor, Noteworthy Openings & Closings, Tasting the Town, On The Road, Edible Etymology, Recommended Reading, Man About Town & more
22 MRS. ANON: CIVILITY DISOBEDIENCE
26 WINE & SPIRITS
Dream On: A Wine List Primer
28 SALUD!
A toast to Christopher Massie
37 WHAT’S BUZZING IN THE KITCHEN WITH …
Wolfgang Puck
46 DINING WITHOUT BORDERS
Maybe We Need to Call It Something Else
48 LISTINGS
2004’s Best New Restaurants
50 RESTAURANT REVIEWS
Rockfish Grill
Strip House
Pasha
51 ADVERTISER DIRECTORY
56 THE EATER’S DIGEST
Restaurant reports from our correspondents in Irving and Austin
