Synopsis
Brutally honest, cheeky, and fiercely independent, the Fearless Critic is the definitive restaurant guide to the Houston area. Acclaimed critic Robin Goldstein has teamed with a secret panel of local critics and undercover chefs to create a 528-page blockbuster of a book. The critics dine incognito, accepting no free meals and no ads from restaurants. Prepare to be shocked by the results: this is a new breed of food writing.
The book includes more than 400 brutally honest reviews, rigorous letter grades from A+ to D- (with no grade inflation), and helpful cross-referenced lists that cover every corner of Houston's vast dining scene, from the power steakhouses to the Tamale Man. It's an essential reference for anyone who eats out in the Houston area: River Oaks to the Woodlands, Downtown to Chinatown.
The book includes more than 400 brutally honest reviews, rigorous letter grades from A+ to D- (with no grade inflation), and helpful cross-referenced lists that cover every corner of Houston's vast dining scene, from the power steakhouses to the Tamale Man. It's an essential reference for anyone who eats out in the Houston area: River Oaks to the Woodlands, Downtown to Chinatown.
"synopsis" may belong to another edition of this title.
About the Author
ROBIN GOLDSTEIN is the founder and editor-in-chief of the Fearless Critic series. He has authored four books of restaurant reviews and has written for more than 30 Fodor's travel guides around the world, from Italy to Thailand, Argentina to Hong Kong. Robin is a graduate of Harvard University and Yale Law School, and has a certificate in cooking from the French Culinary Institute and a WSET advanced wine and spirits certificate.
ALEXIS HERSCHKOWITSCH has written and edited for the Fearless Critic Austin Restaurant Guide, as well as Fodor's guides to Mexico, El Salvador, and Thailand. She is a graduate of the University of Texas at Austin, and has a WSET advanced wine and spirits certificate.
JUSTIN YU currently cooks at one of Houston's top restaurants. He grew up in Houston, and has cooked with James Beard Award winner Shawn McClain at Chicago's Spring. Justin is a graduate of the University of Houston and of the Culinary Institute of America in Hyde Park, New York.
SHAUN DUFFY is a private chef in Houston. He has been sous-chef at Houston s Quattro, and has also cooked at Picasso in Las Vegas Bellagio hotel, and at Austin's Wink, Zoot, and Café at the Four Seasons. Shaun is a graduate of the School of Culinary Arts at the Arts Institute of Houston.
RYAN HACKNEY has written for the Let's Go travel guides to Britain, Ireland, and Ecuador, and has authored two nonfiction books on Irish history and culture. He is a graduate of Harvard University, and lives in Houston.
STEW NAVARRE currently cooks at one of Houston's top restaurants. He is a graduate of the University of Houston's restaurant management program and of the Culinary Institute of America in Hyde Park, New York.
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