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In the past few months, I've had the good fortune to dine at a handful of French-inspired brasseries and bistros in Houston, San Antonio, and Austin. And I just got wind of a new spot—Lüke, the first Texas restaurant by New Orleans chef John Besh—that is winning raves in San Antonio for such French favorites as mussels and seafood meunière, all rendered with a Louisiana twist. Then, as I wondered whether this new infusion of French cuisine is a trend or simply a coincidence, I learned of a new spot in Austin that focuses on French pastries and those jewel-like cookies known as macarons, which are giving cupcakes a run for their money nationwide as 2011's hottest dessert treat.

Published in Blog: Plates
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