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Swing past hanging rows of gourds, snag a seat with Riverwalk views, and dine on Bruce Auden’s creative takes on comfort food, like seared red grouper chipotle grits, three-mushroom stuffed avocado, and 11-spiced Texas Hill Country Axis venison chops and grilled quail. | Featured in the July/August 2007 issue of CITY Magazine |
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ALSO IN THE ISSUE
CITY investigates the decline of the honeybee population, and it's impact on the food chain.
Counterfeit wine is a growing trend—here's how to avoid fakes.
CITY's in-house chef serves up quick and easy recipes for the city dweller on the go. |