Andrew Marton

Find Stories by Andrew Marton

Browse by:

Category:

Year:

Latest Articles

Eat Street: James Cunningham Celebrates Street Food ... Not Here, Of Course

By Andrew Marton
Sep 2, 2011

Eat Street leads with one of its many trump cards when it starts out each episode with chrome-domed host, James Cunningham, just taking up some space on a city sidewalk, shooting the breeze. Cunningham may have been a comedian in a previous life, but Eat Street could be his speedy...
There's Oddness at Oddfellows, But It's the Execution That Makes It Shine

The culinary diversions at this Bishop Arts restaurant are interesting -- as is the crowd -- but it's simplicity that makes it stand out.

By Andrew Marton
Jul 21, 2011

Walking into Oddfellows, on the Bishop Arts District restaurant row that also includes Hattie's and Tillman's Roadhouse, the place all but purrs relaxed, Bohemian cool. And its food is every bit as unpretentious as its insouciant aura. The restaurant's interior immediately establishes the laid-back mood. The wood has clearly lived...
MasterChef: The Last Hurrah for Spree's Jennie Kelley

By Andrew Marton
Jul 8, 2011

Dallas' Jennie Kelley, who lends her talented vocal chords to the mammoth ensemble Polyphonic Spree, this week saw her run of self-generated culinary good fortune run out on Fox's MasterChef program. And she was done in by a catfish. Well, a catfish platter to be exact. A fried catfish platter...
The Lodge's Jose Luis Nieto Talks Spices and Cooking for Bobby Flay

By Andrew Marton
Jul 1, 2011

In the third part of our Q & A with Jose Luis Nieto, executive chef of The Lodge, he muses on everything from his favorite television chef, his kitchen tools of choice, to what herbs and spices he couldn't live without. Who are your favorite television chefs? I really like...
The Lodge's Jose Luis Nieto: On Leadership, His Most Popular Recipe and His Ultimate Dream

By Andrew Marton
Jun 30, 2011

Yesterday, we asked Jose Luis Nieto, executive chef at The Lodge, to tell us about himself, how he got his start, and the special challenges of cooking gourmet-quality food at a gentleman's club. Today, he offers more of a window into how he approaches his craft and what he still...

More Articles by Andrew Marton »