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Week In Reviews

1204Etoile150.jpegIn his big review for this month's print issue, Houstonia food editor Robb Walsh offers his own take on the reasons French restaurant Etoile has become so successful despite only opening last fall. "Over two of three meals at Étoile—that lunch with my wife, and a dinner—I witnessed a masterful display of Verpiand's slightly Americanized classic French cooking .... The best dishes reflect the chef's upbringing in the south of France." [Houstonia]