Dining Guide

The Texas Monthly BBQ Festival is to meat aficionados what Jazz Fest is to music lovers. It was a cool Sunday morning in Austin and smoke was in the air — as was the anticipation of eating some of the best barbecue on the planet. Those lucky enough to get VIP passes were let in an hour early to sample from their choice of the 24 joints that were serving up small portions of their award winning que.

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Veteran Beaumont firefighter James Gillard said he never had any intention of running his own restaurant. After all, James, who has been a fireman with Beaumont Fire and Rescue for more than 23 years, says working as an engineer for Station 14 keeps him busy enough. That all changed, however, the first time he tasted a Firehouse Sub.

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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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If you’re looking for a real taste of Italy, it doesn’t get much more authentic than Frankie’s Italian Grill. The atmosphere alone gives the impression of taking a vacation, with Italian décor, low lighting, a close, intimate setting, and drawn blinds to block the distractions of the outside world.

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Kung Pao Shrimp, General Tso’s, and Mongolian Beef

As far as Chinese food goes, the Golden Triangle has options. However, most restaurants have a set menu, a set style – a set way of preparing their food.

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

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Owner John Wilson visits with guests at his new restaurant on the corner of Glad
The Corned Beef Hash at J. Wilson’s is made with succulent chunks of Cajun corne

On the corner of Gladys and Lucas in Beaumont’s West End is a new restaurant unlike any other in the area with an inviting atmosphere and food that is quickly becoming the talk of the town. J. Wilson’s has only been open for a few weeks but is already drawing brunch and dinner crowds many chain restaurants don’t see. The idea is homegrown from one of Beaumont’s own.

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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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Jeremy Fults, managing partner, stands in front of the LongHorn Steakhouse’s bar

The competition for steak lovers’ hearts just heated up. LongHorn Steakhouse opened its doors Monday, Aug. 10, in Beaumont, bringing a fresh and exciting new option for Southeast Texans to curb their carnivorous cravings.

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