We're anxiously awaiting the grand opening of Del Frisco's Grille, the newest addition to the Woodlands Hughes Landing Restaurant Row. And sometimes we're not very good at waiting.

During a recent walk-through preview of this beautiful new restaurant, Executive Chef Brian McNamara asked me if I'd eaten lunch. If there's one think I've learned over the years, when a talented chef asks you if you're hungry, the answer is always "yes".

Chef McNamara's team is training hard every day, and I was glad to be a guinea pig. Behold their cheeseburger - two well-seasoned patties of aged prime beef, ground with brisket and topped with high quality cheese and fresh veggies.

The burger was outstanding. Del Frisco's is known for it's prime steaks, but it's also going to be a great spot for a more casual meal. I'll be back very soon.

 

We recently got word of a very interesting project taking place nearby in Spring. On the Rox Sports Bar, an established neighborhood bar, was turning over its kitchen to a talented local chef, Jeff Wetzel. Jeff has a broad background in the kitchen, ranging from casual to fine dining to the country club scene. We've eaten his food before, and Jeff is a very capable cook, but we wondered how his cuisine would translate into a bar setting.

Bars are interesting places for food. Great bars often have mediocre food, and bars that specialize in great food are often not very good bars. Also, bar patrons typically don't want the kind of dishes that talented chefs like to create; they're often too fussy and require too much attention to eat. Bar food needs to be easy to eat, satisfying, and based on something familiar.

How would this talented chef tackle this challenge? We went in to find out. Jeff invited us to sample the food from his upcoming menu; he plans to roll out these dishes on April 6.

First up was a starter, and it got my attention immediately. Naughty Bacon Bleu Cheese Chips consist of fresh, hand-cut potato chips, chunks of applewood-smoked bacon, and chives. It's all covered with a creamy bleu cheese sauce, and chunks of fresh bleu cheese. While similar in concept to the signature appetizer at Jasper's the addition of bacon and chives takes this dish to the next level. We were off to an auspicious start.

Next up was the bar staple - buffalo wings. We've sampled dozens of versions of buffalo wings, and few measure up to the original. For us, the flavor of Frank's hot sauce is a Platonic ideal for buffalo wings, and the farther away you get, the more the dish suffers. Jeff puts his twist on the iconic bar dish by smoking the naked wings, combining a handful of chives, and then dressing them with... Frank's hot sauce. That's a tough decision that goes against the instincts of a man who can create great sauces, but it's the right one. We approve.

After these appetizers, it was time to get to the main course(s). Jeff presented his take on the BLT - he calls it the Bloody Mary BLT. It's built on a foundation of in-house baked rosemary bread, dense and slightly crusty. On this tasty base he layers applewood-smoked thick-cut bacon, celery root slaw, and slices of beefsteak tomatoes marinated in Absolute Peppar vodka. The BLT is finished with chive creme fraiche, and a tangy balsamic syrup. This became quickly one of our favorite BLTs; the layers of flavors formed a complexity that typically isn't seen in this lunch staple. The herbal rosemary combines with the smoky, savory bacon, and the blast of acid from the balsamic, reigned in with a touch of sweetness, was masterful.

The sandwich was served with fresh-cut fries, expertly fried. Good fresh-cut fries are tough to make, and apparently Jeff sold his soul at some point, because he has been entrusted with the secret.

Continuing the sandwich theme, we dug into the Puerco Sucio. The formula is simple: Take seared confit pork belly, dress with chipotle aioli. Combine with slices of baked apples and a bit of celery root slaw, and serve on housemade ciabatta. The resulting sandwich is much leaner than the pork belly you find around town, and we found the better meat-to-fat ratio to be a good one. The smoky pork played off the sweet apples and the creamy slaw, and the result was a very good sandwich.

Our final sandwich was a new twist on the humble chicken sandwich. Called Pollo Loco, an adobo-marinated chicken breast is chargrilled, then dressed with havarti and mango radish salsa and presented on ciabatta. Chicken sandwiches can be boring, but this one was not. The mango radish salsa was an inspired choice; again, a complex, layered flavor profile makes for an interesting dish.

Jeff could sense that we were nearing capacity for the tasting -- it was tough not to finish each of the dishes he put in front of us. So he brought out one last item to try, a simple flatbread. On top of the housemade flatbread were slices of pear, melted brie, and a generous helping of arugula, all drizzled with high quality white truffle oil. This was a refreshingly light dish, refreshing yet hearty enough not to leave us craving something else.

We went into Chef Wetzel's tasting with a good degree of skepticism, but this talented chef dispelled it handily. He showed his chops, and delivered elevated version of classic bar food that would be right at home on the lunch menu of a fine restaurant. We look forward to sampling more of his creations in the very near future.

On the Rox Bar | 8905 Louetta Rd., Spring TX 77379 | 281-320-2911

 

One of the questions we're asked most often is "Where should I eat".

Here is our list of our favorite Tex-Mex restaurants in the Woodlands area. This list is of full service Tex-Mex restaurants that offer a complete menu; taquerias have their own list.

Our Favorites

Alicia's - This local chain excels at its grilled entrees. Our favorite is the Cowboy Steak - a slab of skirt steak, three shrimp, and two very good cheese enchiladas. The energetic bar serves up potent cocktails to thirsty patrons. Alicia's Mexican Grille - 20920 Kuykendahl Rd, Spring TX 77379 - 281-350-8383

Casa Medina - This deceptively low-profile jewel on I-45 impresses discerning foodies with well prepared Tex-Mex classics, solid chips and salsa, and gotta-try-it avocado margaritas, which taste much better than they sound. If Old School Tex-Mex is what you crave, look no further. Casa Medina - 28777 I-45, The Woodlands TX 77381 - 281-298-9866

Guadalajara - The upscale, family-friendly dining room is a great place to enjoy out-of-the-ordinary dishes. Excellent ceviches and outstanding roast chicken enchiladas highlight the diverse menu. Guadalajara Hacienda - 27885 I-45 N, The Woodlands TX 77386 - 281-362-0774

Also Recommended

Chuy's - Locals flock to this Austin Icon for reliable Tex-Mex and strong margaritas. Skip the fajitas and go directly to the more unique options, like the Chuychanga and huge combination plates. Insiders know to ask for the complimentary creamy jalepeño dip with the chips and salsa... it's addictive. Chuy's - 18035 W I-45, Shenandoah TX 77385 - 936-321-4440

Lupe Tortilla - Fajitas are the entree of choice at this local chain. The lime marinade's signature flavor keeps regulars coming back, but creeping prices are causing some rumbles on social media. Bring your gold card. Lupe Tortilla - 19437 W I-45, Shenandoah TX 77385 - 281-298-5274

 

From our opening day visits (as seen in this review) we've been big fans of The Republic Grille. From the award-winning Chicken Fried Steak to the signature Chicken Woodlands to the huge burgers, we've enjoyed all of the well prepared American comfort food that comes out of the kitchen.

But on a recent visit, we realized it was time to try something a bit healthier. Consulting with the experts in the Woodlands Area Foodies Facebook group, the consensus was that the TRG Salad was a must try.

Juicy, flavorful grilled chicken grabbed our attention first, and the mild goat cheese balanced the beautifully seasoned protein. The combination of fruits, nuts and vegetables sealed the deal - mixed greens, strawberries, dried cranberries, grapes, and slightly sweet spiced pecans. We selected their strawberry vinaigrette dressing at the suggestion of our server; it complemented the salad very well.

This is a salad that doesn't make you feel like you're missing out on anything. Highly recommended.

 

Back when I lived in Austin, I dined frequently with my good friend Bruce, a talented amateur chef who was very knowledgable about the restaurant industry. He had one rule he always recommended when dining: Order what the restaurant is known for.

It's a rule that has served me well throughout the years. But sometimes, it's a rule that begs to be broken.
Recently, I was contacted by RC Gallegos, owner of RC's Pizza. RC is a native Texan who moved to Brooklyn and spent a decade there learning the pizza business, and who brought his knowledge and experience back to the Lone Star state. What I heard from him was not what I was expecting.
"I've got a new Italian beef sandwich. You need to come try it." 
RC's is one of my favorite pizza places, and serves a very credible NYC-style pizza; perhaps the most authentic in the entire Houston area. But Italian beef is a Chicago thing. What does a guy specializing in New York pizza know about Italian beef?
It was time to find out. It was a cool, sunny fall day in Texas, so the brief drive was a pleasant one. Entering RC's, we grabbed a table, and noticed a good lunch crowd chowing down on his excellent pizzas. It's tough to come into RC's and not order a pizza, but we did it this once. "RC is expecting us" we told the staff member, who whisked back into the kitchen.
In a few minutes the Italian Beef sandwich arrived. Whoa... this is a big sandwich, with lots of beef (probably half a pound), smothered in provolone and bell peppers (an unusual choice). The de rigueur giardinara was served in a small container on the side.

Italian Beef at RC's Pizza
Biting into the sandwich, our initial concern that RC had gone a bit crazy with the peppers was put aside; the flavors melded perfectly. The slightly sharp bite of the peppers offset the creaminess of the high quality provolone, and the thick slices of beef were perfectly tender and richly flavorful. The bread was chewy without becoming too much work, and had a toasty crunch. The chunks of veggies in the giardinara didn't want to stay put in the sandwich, so they became a tasty, tangy side; we dribbled a bit of the juice on the sandwich, adding another layer of complexity to the flavor.
All in all, the sandwich was a success. We suggested to RC that he chop the veggies, and he agreed. This is a sandwich I will be ordering again. Soon.
But RC had one more surprise up his sleeve.
"Have you tried my calamari?"
Over the years, we've had a lot of fried calamari at Italian restaurants, and it ranges from rubbery and forgettable to very good. RC won't serve food that doesn't impress him personally, so we were game to check it out. What appeared was nothing like what we were anticipating.
Fried Calamari at RC's Pizza
To say that this isn't traditional fried calamari is an understatement. Instead of the traditional breaded rings, we were served strips sliced from a calamari steak, hand-breaded and lightly fried. The batter was light and the texture of the meat was perfect - nowhere near rubbery, and evoking the flavor of the sea. 
The sauce was another surprise. RC has a very good house marinara, but he's paired his calamari with a Thai-style sweet chili sauce he makes; the combination of gentle heat and controlled sweetness contrasts beautifully with the slightly briny flavor of the fried calamari. 
While we certainly wouldn't recommend that you ignore the excellent New York-style pizza, the surprisingly good Italian beef and the very clever fried calamari cement RC's reputation as being considerably more than a place to order great pizza.
RC's NYC Pizza & Pasta | 501 Sawdust Road | The Woodlands, 77380 | 281-298-4663 | rcsnycpizza.com

RC'S NYC Pizza & Pasta on Urbanspoon

Houston’s Texas Land & Cattle Restaurants to Host
Dine-In Day on Sunday, July 20, for Cassidy Stay Fund
Premium steakhouse will donate 15% of net sales to family of Spring shooting victim
HOUSTON (July 16, 2014) – Texas Land & Cattle's four Houston-area restaurants will donate 15 percent of their net sales on Sunday, July 20, to the Cassidy Stay Fund (http://www.gofundme.com/bbh9go). The fund was established after six members of Stay’s family were shot and killed in their Spring home on July 9.
“The Stays were regular visitors to our Willowbrook Mall location on holidays, so this senseless tragedy really hit home for us,” said Chris Jones, executive general manager of three of the four local TXLC restaurants. “All of us in the Houston area are determined to do whatever we can to honor their memory and support Cassidy.”
What: Texas Land & Cattle Dine-In Day for Cassidy Stay
When: Sunday, July 20, 2014; 11 a.m. – 10 p.m.
Where: Texas Land & Cattle – Houston Restaurants
·      12313 Katy Freeway (I-10 & Dairy Ashford)
·      11900 Dickinson Rd. (I-45S & Beltway 8, exit Fuqua, next to Home Depot)
·      8015 W. FM 1960 (FM 1960 & 249, across from Willowbrook Mall)
·      12710 US 59 South (Stafford - Hwy 59 South & Kirkwood, in the Fountains Shopping Center)
ABOUT TEXAS LAND & CATTLE
Plano-based Texas Land & Cattle is a popular restaurant chain noted for its unique “Texas Craft Dining” experience. Renowned for its premium steaks sourced exclusively from Hartley Ranch in Stephenville, TX, as well as a Texas-inspired menu of traditional favorites, the brand offers premium dining quality and service at casual dining prices.  The company also owns and operates the Lone Star Steakhouse chain, America’s trusted brand for quality Texas-style dining delivered with a Texas-sized value. For the location nearest you, visit txlc.com.

We were excited to hear about new restaurant projects from Johnny Carrabba, a scion of the famed Mandola restaurant family, and founder of one of Houston's great Italian spots, Carrabba's.

So on a recent weeknight, we met friends before a concert for a meal at Mia's Table, the new fast casual comfort food concept from Carrabba. Mia's is named after his daughter, a charming tradition that continues with his other new spot, Grace's, named after his grandmother.

Mia's is a casual, inviting space, reminiscent of an older (but meticulously maintained) Hill Country home. Patrons order at the counter, and are presented with an eclectic menu of Texas comfort food: Sandwiches, tacos, burgers, and an assortment of fried entrees, from chicken to chicken-fried steak to fried shrimp and snapper. We ordered at the counter from a helpful and friendly teenaged staff member, and were off to find our seats.

The sprawling dining room was filled with families and small groups enjoying an early dinner; the organizer of our gathering had reserved a semi-private space in the rear, away from the hustle and bustle. The room had a distinct energy; patrons were enjoying their meals, laughing, and seemed to be in a boisterous mood. Mia's is not the spot for a quiet, intimate dinner, but it's a great place to hang out with friends and family.

Our food arrived shortly.

No one will be surprised that we had to sample Mia's cheeseburger, an interesting architectural diversion from this classic American staple. The de rigeur beef patty, slightly melted cheese, and fresh veggies were placed on a distinctly oval bun - the two patties were essentially side-by-side, instead of stacked. This is an unusual arrangement, and resulted in a lot more bun than we prefer; we were essentially eating two smallish burgers instead of one big one. The patty was cooked medium well and was slightly dry; the veggies were fresh, and the bun had a nice texture but very little flavor.

All in all, a solid burger, but not one we'd go out of our way to order again.

Next up was the Chicken Fried Chicken, a generous chicken breast breaded in the style of a chicken fried steak (the more traditional Southern Fried Chicken is also available) and topped with cream gravy seasoned with bits of jalapeño.

This dish was a winner - moist, juicy, well-breaded chicken, with a nice peppery kick, accented by just enough cream gravy and a mild jalapeño burn. Balance was the word that came to mind with the chicken; good balance between the meat and the crust, good balance between the fresh chicken flavor, the creamy gravy, and the spicy counterpoints.

Sides were a mixed bag. Mashed potatoes were very good; creamy, smooth, with just enough pepper to be interesting. Green beans were uninspired, limp, and lacking in flavor.

All in all, Mia's is a nice addition to the Kirby restaurant scene. It's a great spot for families and groups looking for a quick bit of Texas-style comfort food in an upscale but casual setting.

We'll be back.

Mia's Kitchen | 3131 Argonne Street | Houston, Texas 77098 | 713-522-6427 | miastable.com

Mia's Table on Urbanspoon

Out here in the Woodlands we've got more than our share of foodies. No matter where you go, you overhear people talking about food: What's the new hot place, what's about to open, where's the best place for a steak. Some even take photos of their food.

Not a Woodlands Area Foodie

But folks who say these things could be anyone... not necessarily a real foodie. As a public service, we'd like to humbly offer the following list to help identify real Woodlands Area Foodies:

Your friends message you when they can't decide where to eat. They may or may not invite you to come along.
Cary Attar greets you by name when you walk into Fielding's. You don't expect him to feed you for free.
Your iPhone's camera roll contains more photos of your meals than of your kids.
You first noticed Chef Austin Simmons when he was the sous at Tesar's. And you happily devour whatever he's offering as a special that night at Hubbell & Hudson Bistro. You don't expect him to feed you for free.
You belong to three different Facebook foodie groups, but only admit to two of them.
You find yourself at 11pm driving across Houston to a restaurant where you won't speak the language just because Tom Nguyen said that the food was superb. As always, Tom was right.
You know whether Phil Nicosia is in the house at Pallotta's before you walk in the door. You don't expect him to feed you for free.
You get sad thinking about Jay Stone's late, lamented Wicked Whisk food truck. But you cheer up after you pledge your support for his Chingu project.
You have no problem having lunch at Twin Peaks, but you wouldn't set foot in Hooter's or Bikini's.
You see nothing wrong with having a second lunch when friends message you from Hello Taco. Or a third when they've ventured down the street to Viva Itacate.
You get excited to find a great new place for chicken fried steak in the Woodlands. But you hold off visiting until Kim Bellini states whether the cream gravy meets with her approval.
You run into at least four friends on Saturday morning waiting in line for Corkscrew BBQ to open. You don't expect them to feed you for free... but you enjoy the free beer they're providing.

The restaurant scene in the Woodlands is growing and thriving. New places open each month, but none have intrigued us as much as the Republic Grille, a new concept debuting in the Panther Creek Village Center in the Woodlands.

Republic Grill replaced one of the Woodlands' oldest restaurants, Ace Chinese, a restaurant that had lasted well beyond its sell-by date due to the fact that it was one of the only Chinese delivery spots serving the central Woodlands.
We'd heard rumors about Republic Grill, and were excited to hear (via our Woodlands Area Foodies Facebook group) that Monday was opening day. So we changed our lunch plans and headed over to investigate.

We weren't prepared for the full experience of walking in the doors. The dank, dated Ace Chinese interior was nowhere to be seen. The new space was stunning.
We were immediately impressed by the total makeover of the location, which had apparently been gutted down to the studs. The interior has an upscale, rustic vibe that's immediately at home in the community. Lots of stone, wood, dark iron, and photograph from around the community locate the restaurant firmly in the Woodlands. This isn't a chain that's just moved in from Los Angeles.
It was time for lunch, and after scanning the lunch menu, we were, not surprisingly, drawn to the Republic Burger. Our server took our order, and the burger appeared after a short delay.
The nicely charred, hand-formed patty of certified Angus beef had the flavor of open-flame grilling which accented its rich, beefy undertone. As requested, it was cooked medium rare. A generous slice of cheddar cheese had been melted atop the burger, and it was stacked with crisply fresh purple onion slices and lettuce at our request. We chose the jalapeño cheese bun from the proffered options, and it added a gentle whisper of heat to this well designed classic burger. Waffle fries that accompanied it were seasoned well with salt and pepper; we applaud a restaurant whose kitchen isn't afraid to season its food.
We were so taken by lunch that when our evening ran late and it was time for dinner, we gathered up friends and family and headed back for round two.
The restaurant is perhaps even more inviting by night, with the rich surfaces and dramatic lighting creating a very cozy space. We could easily imagine the Republic Grille being the backdrop for an intimate date night. Being the Woodlands, there were plenty of families in attendance; apparently word had gotten out that they'd opened.
Our large group ordered a variety of items. My son quickly zeroed in on the chicken-fried steak, the entree I'd planned to order.
Fortunately, I was able to snare a bite before the budding power lifter devoured his dinner. The steak is a slab of certified Angus beef, very tender and lacking the gristle that is often found in this dish. The crust was light, crispy and flavorful. Finishing off the entree was house made cream gravy, subtly peppery, rich, and delicious. Without a doubt this is the best classic chicken-fried steak that I've found in the Woodlands area.
My bride ordered the lighter Texafornia sandwich, a grilled chicken breast topped with avocado, tomatoes, red onions, and a tangy chipotle mayo.
Presented on the jalapeño cheese bun we tried at lunch, this lighter sandwich featured nicely grilled chicken, and the flavor accents of the chipotle and tomato melded well with the lush, creamy avocado.
Since my son had spoken for the chicken-fried steak, I perused the well edited menu for a different entree to try. My attention was drawn to the Chicken Woodlands entree, a grilled chicken breast smothered with goat cheese, sundried tomatoes, and finished with a lemon basil sauce.
This unique combination of flavors was an unqualified success. The smoky grilled chicken and the lush, creamy goat cheese were balanced by the tangy counterpoint of the lemon basil and the sundried tomatoes. Chicken dishes are often an afterthought on restaurant menus, but this one deserved its spot at the top of the entree list. The sides were tasty as well; we sampled the light, airy sweet potato cakes, and the beautiful large stems of grilled asparagus.
We've learned not to set our expectations too high on a restaurant's opening day, but the pros behind Republic Grill opened with guns a blazin'.  Everyone we spoke with, from the partners (who bring experience from Tailgator's and Stadia Grill) to the managers, to the well-trained servers were smiling, confident, and had obviously worked hard to open this brand new concept with such polish and verve. We spotted some familiar faces from around the Woodlands, including Hali Hensley, our favorite server from Fielding's Wood Grill, who was now putting her culinary expertise to work in Republic Grille's kitchen, and Kimberly Lewis, who was working the floor in her role as manager, making sure the lunch service ran smoothly.
We can confidently recommend this restaurant to anyone looking for hearty, well-prepared Texas cuisine served in an upscale atmosphere that's perfect for family and friends. It's a great addition to the neighborhood and to the Woodlands. We're looking forward to visiting again soon.

The Republic Grill | 281-719-5895 | 4775 W Panther Creek Dr | The Woodlands | TheRepublicGrille.com

The Republic Grille on Urbanspoon

Today we're exited to bring you a pre-opening preview from Kim, the woman behind the terrific Chewandreview instagram account.   Kim checks out the new Black Walnut Cafe, located atop the Galaxy FBO facility at the Lone Star Executive airport in Conroe. Official opening to the public is today.

I was so excited to attend a preview service for the new Black Walnut location at the Lone Star Executive Airport in the new GalaxyFBO hangar. I know what most of y'all are thinking. You're full of preconceived notions about the Conroe Airport (and Conroe in general). I've heard things like, "That Black Walnut won't be as good," "The menu is going to be very limited…all they will have is sandwiches and they'll just focus on catering." Well, I'd like to proudly tell you that you all are wrong. Sure, you have to drive by the old dump that closed in 1996 to get to this little gem, but just pretend those big piles of grass covered trash are rolling hills. The location is on the 3rd floor of the new hangar. I was really impressed when I first walked in. There are a ton of windows, so there's a lot of natural lighting, but it still has that "Black Walnut" feel with the belt-driven fans and dark wood accents. It's much more roomy and open than The Woodlands location, and I really like that. They retained the traditional Black Walnut counter-service style, but thankfully, the layout is so much better. Oh, and the outdoor seating. I was so excited to see that. Once again, not many places in Conroe where you can sit outside and enjoy a meal (I don't go west to the lake very often). Anyway…

For this preview, we were each given menus, each of which had different choices. I decided on the Cordon Bleu Benedict, coffee, and fresh squeezed orange juice. We got our drinks and chose a table by one of the window. I loved the view. Aside from the lake, this place has the best view in Conroe. It faces one of the runways, so as you eat, you can watch planes take off and land. Pretty fun. And I don't care for planes. I can't tell a Cessna from spaceship.

My benedict was excellent. The egg was cooked perfectly and had a rich yellow yolk. The hollandaise had a hint of cayenne which I liked. The chicken was flavorful, a little greasy, but still very good. The asparagus was cooked nicely. Nothing needed salt (it seems everywhere I've gone lately the food has needed salt), and I enjoyed every bite. I had a bite of the hubs pancake, and it was good, too. It was thin and kind of eggy, so if you like the thick fluffy pancakes, you'll be disappointed. This one was perfect for me, and they serve it with real maple syrup.

I spoke with someone whom I assume was the manager and he told me they will have a full menu at the Conroe location (take that, doubters). They removed a couple of menu items and will use mahi mahi instead of tuna and will also use mahi in the fish tacos instead of tilapia. And to satisfy the country palate, they added fried chicken and chicken fried steak. Personally, I can't wait to try it and see how it stacks up to other places. Dollars to donuts the gravy will be homemade. Right now, Black Walnut will be open from 7am (or was it 7:30)-3pm starting on January 22 with intentions of opening in the evenings a little later. They will also be adding beer and wine, so I'm looking forward to sitting on the patio, enjoying a nice glass of wine, and watching planes take off.

Overall, the quality of the Conroe location was above what I have come to expect when I visit Black Walnut. I hope they maintain this standard. I can see myself dividing my time between there and The Red Brick Tavern. I'm so glad Conroe has another locally-owned place to have a nice meal. Should you drive from The Bubble to go there? Probably not since there's a Black Walnut IN the bubble, but it would be worth driving down to check it out at least once. If you live in Conroe or the immediate area, it should be added to your list of go-to places. You won't be disappointed.

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About The Author

Kim is a self-proclaimed foodie, and has lived in Montgomery County for the majority of her life. After a multi-year hiatus from writing restaurant reviews, she's recently begun combining her love of food photography with the written word. Right now, you can follow Chewandreview on Instagram, but look for her new blog to launch in February 2014.

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