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Houston in 10 Plates

Whether attacking brown-butter cauliflower with a steak knife or sucking crawfish heads, F&W's Kate Krader stops at nothing to find the b...
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Slide 10 of 11
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travel

Ham & Eggs at The Pass

“We were playing around with caviar service,” says co-chef Seth Siegel-Gardener. “And then one of us just said it: Let’s replace the blini with a giant chicharrón.” At their luxe restaurant, he and co-chef Terrence Gallivan top the gargantuan fried pork rind with “ham dust of the day” and serve it with a tin of layered hasselback caviar, crème fraîche and dehydrated capers and eggs. passandprovisions.com.

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