Annual CityBook ‘Sexy Issue’ to Arrive Soon, and You Must See the Racy NOLA-Photographed Cover!

CityBook Editors

THE ANNUAL HOUSTON CityBook “Sexy Issue,” one of the most anticipated editions of the year, will hit newsstands this week, with a cover photographed in an unexpected place.

Houston Restaurant Weeks Menus Revealed! See Who’s Serving What at HRW, Kicking Off Next Week

Robin Barr Sussman

HOUSTON'S BIGGEST CULINARY event returns for 37 days of areawide meals and deals benefiting the Houston Food Bank. The lineup of restaurants, including some of the Houston’s hottest and newest, is now live with menus offering multi-course dinners (three or four courses) and two- or three-course brunch and lunch options. Some menus have a to-go option.

For His Curtain Call, Beloved Director Stages Comedic Opera at the Hobby Center

Chris Becker

SUMMER IS A time for lightening up — and the performing-arts community has taken note.

Alto Rideshare Names Its Top Spots for Houston Restaurant Weeks!

HOUSTON FOODIES ARE out this month, and those in the know are getting from restaurant to restaurant in the rideshare service that has taken the industry by a storm.

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How did you get to where you are today? My journey to where I am today is built on a foundation of hard work, dedication, and perseverance. Every step along the way, I faced obstacles, but I approached each one with determination and a “never give up” mindset. Instead of being discouraged by challenges, I used them as opportunities to grow and improve. Consistency was key—I committed to showing up and giving my best effort every day. I also learned not to take “no” as a final answer. Instead, I saw it as a chance to push harder, adapt, and find another way forward. It’s this combination of persistence, resilience, and unwavering focus that has brought me to where I am today.

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Murry & Karen Penner, Owners, M PENNER

How did you get where you are today? We’ve stayed true to the vision of the store’s founder, Morris Penner, who relentlessly sought out unique product, with exceptional quality being a key element. Morris always used to say, “The fastest way to lose a customer is to bore him” and we agree. A percentage of every season’s budget is allocated to something new and unique. While product is key, it’s not enough. Having an excellent staff and discipline in business practices is also critical.

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