Dawn Campbell

“Houston Life” is proud to launch a partnership with Society6 to spotlight local artists, like Tina Salazar, and celebrate their creativity. You can see her work and other Houston artists now on s6.co/houstonlife.

On a busy day, Crawfish Shack can go through 180 sacks of crawfish a day -- boiling 6,000 pounds of the mudbugs for dine-in, to-go, and drive-thru customers. That doesn’t include their catering gigs or the bags of live crawfish they sell to businesses or residents looking to do their own boils.

Pizza is not one slice fits all. We’re not just talking about customizing toppings. Several Houston restaurants are standing out for the techniques they use to craft the perfect cheesy pies.

KPRC 2 Insiders can get geared up for the April 8 big solar event during spring break week (March 11 - 15). Our team will be at several popular spring break stops with eclipse glasses on hand. The first 1,000 KPRC 2 Insiders to stop by our tent each day will get two pairs of eclipse glasses.

In this episode of “Eat Like a Local with Chris Shepherd”, Shepherd spends a day sampling desserts, entrees, and drinks at one of Houston’s biggest annual events.

In this episode of “Eat Like a Local with Chris Shepherd”, Shepherd sits down with Williams to hear the stories of Lucille’s, his nonprofit organization Lucille’s 1913, Eldorado Ballroom and Rado Market which sit next to Houston’s Emancipation Park, and Williams’ most recent endeavor Late August.

Chris Shepherd and friends in the restaurant business share where they go for cocktails and dinner

Chris Shepherd visits HK Dim Sum and Fung’s Kitchen in this episode of “Eat Like a Local”

Chris Shepherd visits Bludorn and Nobie’s in this episode of “Eat Like a Local”

You’ll find Donna Vallone most days at the restaurant. Also there, executive chef and partner Kate McLean, who worked and trained under Tony Vallone for several years. She returned to Tony’s in 2022 where she has brought her own flair to the kitchen.