Steve Zimmerman’s impact on the Houston dining scene isn’t just a reflection of his business savvy; it tells the story of the culinary evolution—and continuing growth—of an entire city.
Foraging in San Francisco may have caught on like wildfire, but it’s yet to become a pervasive trend on the Third Coast—a term that refers to Texas and its Gulf Coast.
Much of what occurred in the kitchen and Taller of El Bulli were a continuation of culinary evolutions begun long ago, in sundry kitchens; but the prodigious output, thoroughness, and cr
