Houston Dining on the Cheap

by Mike Riccetti

Release Date: 20 November, 2001

Edition: Paperback

Price:

More Info

Excellent resource for exploring new restaurants in Houston

If you are like me, you have the opportunity or need to get some of your meals out. I love the book Houston, Dining on the Cheap. Mike Riccetti picks out some of the less expensive restaurants that taste wonderful. I have found his reviews on restaurants that I am familiar with to be right on target. The book is more heavily weighted for the "loopies" and the southwest side of town, but does have selections from all areas.

What makes this book very worthwhile are accurate descriptions of the restaurants, items that each place specializes in, and their price range. I also loved the section of more expensive and better known restaurants to go to during lunch hours. Each restaurant is profiled with type of food, price range, speciality items, decor, and much more.

If you are looking for a great jumpstart to your dining adventures and you do not want to spend a great deal, this book is the way to go. Affordable dining experiences can easily be found from this book.

Old Favorites and New Surprises

Who knew that the Chinese food restaurant around the corner (which we had never bothered to try!) was a hidden gem? Mike Riccetti did! Besides some of the Houston standards, there are many pleasant surprise choices in this book. Reviews are accurate representations and include info on atmosphere, drinks, and "what to order." Riccetti advises on places with breakfast specials and lunch bargains as well. Some of Houston's best restaurants offer good deals at lunch - he'll tell you which ones. Restaurants reviewed heavily favor Vietnemese, Mexican, etc, but will give you the courage to try some of those strip-mall joints you've wondered about (you'll be pleased!). Most restaurants are inside the Beltway/near the Loop but there are a few on the outskirts as well. Indexed by cuisine type, meal, location, etc. Very easy to find what you want. Call ahead, however - some of the information is already outdated due to the rapidly changing nature of the restaurant industry.