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The Totten Inlet Virginica on the left comes from Washington State. It is marketed exclusively by Taylor Shellfish under strict quality controls and sells at oyster bars for around three dollars each. The oyster in the middle is a Texas select and it sells for under a dollar in an oyster bar. The oyster on the [...]

Leibman’s on Memorial between Kirkwood and Dairy-Ashford has Houston’s best chocolate bunny selection–if you’re in the market. You can find bunnies from Godiva and other fancy chocolate-makers as well as hand-dipped bunny truffles. Check out the candy [...]

Robb Walsh

As of today, I am no longer employed at the Houston Press. June 1st would have been my ten year anniversary as a staff restaurant reviewer and food feature writer there.

I look back fondly on the last decade. My work for the Press was nominated for more than half a dozen James Beard [...]

Texas Barbecue, the stuff of childhood memories

I received this e-mail letter from a satisified customer today. I have to say I was touched. I hope my kids remember me this fondly.

Smoking Turkey in the Rain

Robb-
I am not a Texan but I love BBQ. I live in the Pacific NW (Olympia, WA to [...]

Jose Luis Lopez has your barbacoa ready

Barbacoa means barbecue in Mexican Spanish. In Mexico City you find seasoned lamb sealed in maguey leaves cooked in the coals of a fire. In Texas, cow heads became the most popular meat for barbacoa because the ranch hands were given cow heads as part of their pay. If [...]

I made my first wild duck gumbo a couple of years ago after going duck hunting with my brothers. Four of us shot eleven ducks near Aransas Pass on our way down to South Padre for Thanksgiving. The Walsh family is a large clan and around 20 of us had gathered in a condo complex on [...]

In their year end round-up, Sex, Death & Oysters was named one of the top food books of 2009 by the Eat Me Daily blog

Best Food Adventure
Sex, Death, and Oysters by Robb Walsh
Walsh, a Houston-based food writer, goes on an oyster adventure, eating the bivalves on two continents. The book would be too sodden with facts [...]

Here’s Part One of my recipe for Wild Duck Gumbo:

First shoot yourself [...]