January 3rd, 2011

2010 Bestus Prospectus: Restaurants of the Year

We consider ourselves a little bit better traveled since last year’s list. That doesn’t mean that some of our favorites from last year didn’t find their way on to the 2010 list of favorite restaurants. There are a good number of newbies on here, so help yourself and make some reservations today.

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— The Loop Scoop

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July 14th, 2010

First Dates in Houston: A Post Repurposed

A couple weeks back The Loop Scoop was asked by Click2Houston to write a blog post for them about first dates. At that time Paul admitted that he was bad at first dates and dates in general, but that doesn’t mean that he doesn’t know a thing or two of what he should do when it comes to the nerve-racking first meeting. And that doesn’t change the fact that Houston’s Best didn’t ask the rest of us. So we’ve added a few more options.

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— The Loop Scoop

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July 5th, 2010

The Week That Was 7.4.10

With my younger sister getting married this weekend, I couldn’t have felt any older yet immature. “When are you going to have one of these,” asked my aunt referring to a hypothetical wedding. I never have an answer for that question. Not that I get asked very often. I’ve grown into my role as the unpredictable guy that wives of my friends aren’t really sure if they should trust when their husbands decide they need a “guy’s night.” Ladies, not to worry, I’m not here to corrupt the minds of your partners with tales of the single life. They were already corrupt to begin with.

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— Paul

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May 11th, 2010

BRC: Large Crimson Rooster, Mighty Fine Burger

In 6 Words: Home-made, Pickles, Griddled, Gastropub, Microbrew, Fegen

It didn’t take much to notice BRC for the first time. With a parking lot barricaded by caution tape and a monstrous neon-fueled sign with the anonymous acronym, there was more than enough to draw my eye as I drove up Shepherd. This was a little over a month ago and led me to contact my friend in the industry to try to find out what exactly this “BRC” was going to be. Although details were hard to come by, we at least figured out that it was the brainchild of Glass Wall chef, Lance Fegen.

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— Paul

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