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Feast

<p>In a roomy old house, two English chefs have brought offal-centric nose-to-tail cooking to Houston. James Silk honed his butchery skills at Fergus Henderson's St. John, while his co-chef, Richard Knight, cooked at Richard Corrigan's Lindsay House. They both use lots of Texas-ranched meat in soulful dishes like pork-cheek-and-dandelion salad.</p>