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ShutterstockThe humble mussel, served steaming in a pot with a seafood broth, is one of life's simple pleasures—and an often underrated seafood order at restaurants.Mussels are a type of ...
The restaurant's executive chef is Sebastien Archambault. Dean Fearing was formerly head chef at the restaurant, under whom Casey Thompson worked at the beginning of her career. [ 8 ] Others that have filled the same role include Avner Samuel, John Tesar and Bruno Davaillon.
The Guide covers the cities of Austin, Dallas, Fort Worth, Houston, and San Antonio. [4] A total of $2.7 million is being paid to Michelin over a three-year period to review restaurants in Texas. The cost is shared equally between Travel Texas, which covers 50 percent of the expense, and the visitor bureaus of the participating cities, which ...
Stout Beer and Beef Stew (cubes of short rib sauteed with beef stock, funnel, carrots, onions, celery and Irish stout beer, topped with slow-roasted pearl onions and a mustard-chive dumpling); Murphy's Irish Mussels (mussels cooked in Irish witbier, honey butter, garlic, shallots, fennel, and red pepper, served with butter-toasted seeded bread).
InterStellar BBQ's menu was quite small, with seven meat selections, six options for sides, and four sandwich choices: pulled lamb, sausage, brisket, or turkey.
At any given time, you'll have about 500 items to choose from, plus about 15 daily chef's specials; copious seafood options include crab legs, oysters, shrimp, scallops, mussels and seafood laksa.
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It's an indisputable fact that honey mustard makes the best dip for chicken fingers and fries. The beloved condiment coats fried food like a dream, offering a harmonious balance of sweetness and ...