On Tuesday, we asked you to decipher a series of puzzles in which 20 well-known Houston restaurants had their names/logos chopped and screwed. We received a ton of correct answers from you, our clever readers, which means a lot of people went into the pool to win a set of cookbooks and food tomes from the EOW private stash.

But before we get to the correct answers for the scramble, give a big congrats to our winner: Shanna K. Honorary mention goes to reader Charlie W. for suggesting that we give out Jumbacos as consolation prizes. Next time, Charlie. Next time.

Now: the answers (clockwise from top left).

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Dude, You Going to Eat That?: Adjectives on menus serve a much larger purpose than simply describing the food you're about to eat, says Dr. Ricky. Instead, he writes, they're "mostly a function of manipulating expectations" and driving up prices, which is exceptionally easy when you consider that many people can't tell the difference between a cooked piece of tilapia and a cooked piece of red snapper.

29-95: In the most apt description I've yet read of Liberty Kitchen in the Heights, the Chronicle's Greg Morago calls it "a New England oyster bar with a huge crush on the Gulf Coast." Lance Fegen's newest restaurant won Morago over with its oysters and burgers, but commenters weren't won over by the high prices.

Eater Houston: The latest entry into Eater's "Shit People Steal" series is also the sorriest: Thieves broke into Ziggy's Bar & Grill in Montrose over the weekend and stole a small yet bizarre assortment of liquor as well as a six-pack of Saint Arnold Christmas Ale.

CultureMap: The Cooking Channel has been busy filming for yet another new show in Houston: Unique Eats hit El Real Tex-Mex Cafe last week, reports Sarah Rufca, and plans stops at a few other favorites such as Revival Market and Hubcap Grill as well as food trucks like Eatsie Boys and Phamily Bites.

Jack Around: Speaking of the Eatsie Boys, Jack Highberger reports that the crew is still "firing on all cylinders" these days. And that's no easy task between running a food truck that also serves ice cream and building toward the culmination of the crew's culinary efforts with the upcoming 8th Wonder Brewery.

Jack Tyler Dines: Lastly, Jack Tyler reports that the six-month-old Arturo Boada Cuisine has already developed a fiercely loyal crowd since opening last year. It's a tribute to the neighborhood feel of the place, Tyler says, and Boada's own impeccable cooking showcased in dishes like Camarones Henesy en Hamaca.

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Look familiar?

​How well do you know Houston restaurants? Do you know them well enough to identify them with just a quick glance at their sign? How about well enough to identify them with only a snippet of their sign visible?

On the following pages are tightly cropped signs/logos from 20 of Houston's most iconic restaurants. Guess all 20 correctly and you'll be entered to win a collection of cookbooks and food literature from the EOW private collection, including best-sellers like Kosher Revolution, The Geometry of Pasta and more.

Email your answers to katharine dot shilcutt at houstonpress dot com by 5 p.m. tomorrow (Wednesday). The order of the answers doesn't matter as long as you get all 20 correct. The answers -- and winner -- will be announced on Thursday.

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Photo by Brooke Viggiano

​Great news! The Eat This, Not That! guys over at Men's Health have made my dreams come true by confirming that pizza made right is a well-balanced, healthy meal. Good thing, because last week, I made delicious whole-wheat pita pizzas topped with veggies and some Mediterranean flair. And because I'm obsessed with pizza, I want to do it again. This time, I'll be taking advantage of the beautiful weather with an Eggplant Flatbread done on the grill. Can't wait.

Here's what I'm making:

Sea Bass w/ Paprika Orange Vinaigrette

Roasted Beet & Sweet Potato Spinach Salad

Eggplant Rollatini

Italian Stuffed Pork Chop w/ Roasted Sweet Potatoes

Grilled Eggplant Flatbread

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Tags:

cooking, easy recipes, flatbread, healthy, pizza, pork chops, vegetarian, weekday menu plan

Pleasure Pier, eh? Isn't that where all those kids turned into donkeys in Pinocchio?

​Welcome back to the weekly roundup here at Eating Our Words, where we've decided to take up veganism and bowhunting on the same day. Contradictastic!

We started the week off right with a look at some choice bits, and that's a great list, but I'd humbly like to add one: the cup or so of utterly shattered chip shards at the end of a bag of Doritos. That moment where you just unceremoniously dump the pile of 10 percent chip, 90 percent dubious chemical seasoning into your face? Magic. That's the only word for it. Also "carcinogen."

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H-Town Chow Down: Uchi Houston held a media preview dinner this past Monday evening to break in the modern Japanese restaurant before it gets its public christening. Albert shares his thoughts on the new "notable Austin import" with a "stylishly rustic Japanese setting."

Eater Houston: The new restaurant beat continues this week as Amber Ambrose gets a sneak peek at conāt, the Museum District restaurant from chefs Randy Rucker and Chris Leung that's currently under construction. It's set to open in two to three months, permits permitting, with its very own cheese cave (of sorts).

Apronless: Spreadable maple syrup? Yes. It's called maple butter (or "maple cream, if you're fancy") and requires a lot of temperature fluctuation to create. But it's worth it (especially for breakfast), and Rachael shows us how it's done.

The Woodlands Eats: Speaking of breakfast, the TWE crew has discovered a great one at Dosey Doe, a restaurant that reminds them of a "rustic little café in a small Texas town." Well, except for the excellent live music from acts like Los Lobos and Asleep at the Wheel that comes through every night.

The Loop Scoop: In the spirit of the upcoming Academy Awards, The Loop Scoop awards its own Oscars to a range of different "Houston performances." Among them are awards for Bobby Heugel as Best Director and food truck The Rice Box as Best Foreign Language Film.

Robb Walsh: Last but certainly not least, look for a brand-new book from our former food critic to hit shelves in early March: Texas Eats: The New Lone Star Heritage Cookbook, which you can pre-order right now at Amazon.

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Photo by jeffreyw

Pita never tasted so good...

​With last week's menu, I was lower-carb and lovin' it. Since I have a busy week ahead, my main goal this time around is quick and easy (but still healthy!) meals.

Here's what I'm cooking:

Spicy Chicken Pita w/ Sweet & Tangy Slaw

Thai-Style Chicken Lettuce Wraps

Linguini w/ Tuna Puttanesca

Mediterranean Pita Pizza

Grilled Stuffed Zucchini Rolls

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Tags:

fast healthy meals, healthy eating, light cooking, quick & easy recipes, weekday menu plan, weeknight cooking, whole-wheat

Talk about deliciousness. She stole my truck, my mobile hot dog stand... and my heart.

​Welcome back to the weekly roundup here at Eating Our Words, where bright, peppy morning-show humor goes to die. We started the week off right with a look at a classy new Italian joint with the unfortunate name of Nardino. Unfortunate, that is, if you're a perpetual 13-year-old like myself for whom Monster Squad is always in the forefront of his mind.

"Wolfman's got Nardinos!" No? Let's move on.

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Tonight at the Eat Gallery: Everyone gets kombucha'd!

​If you don't like kombucha, I promise that it's only because you haven't tried Kickin Kombucha. I've turned many a hater into a convert with the brew, which just so happens to be made right here in Houston at the Kitchen Incubator downtown.

I mention this because Kickin Kombucha is launching a new flavor today -- The Goodness -- and is celebrating with a party tonight at Eat Gallery. The party kicks off at 8 p.m. with a musical performance from Frantz at 9 p.m. If you've never experienced Eat Gallery (or tried kombucha), tonight is the perfect time to do both. You won't regret it.

This Sunday at Xuco Xicana (El XX) is another opportunity to finally experience something -- Chef Jonathan Jones's amazing interior Mexican cooking -- and dance it all off when you're done. El XX will be hosting a blow-out pajama party on Sunday afternoon along with throwback jams from DJ Domo Traxxx. The party runs from 3 to 9 p.m.

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Eater Houston: Reports of Red Onion's imminent demise were confirmed this week when the cafe closed its final location last week. To add insult to injury, employees were reporting that instead of focusing on saving the restaurant, chef/owner Rafael Galindo was instead focused on filming and pitching a reality show. Eater Houston has the trailer for the abominable-looking show, which is called -- appropriately enough -- Wannabe Chef.

Dude, You Going to Eat That?: In better news, Dr. Ricky reports that in his time since leaving The Burger Guys, chef Steve Marques is doing better than ever at The Tasting Room in Uptown Park. Ricky has also given Marques a nod for creating what he calls "The Best Chocolate Ice Cream in the World," a dark chocolate blend made with duck egg yolks.

Hungry In Houston: Adam and Stef are still going strong on their raw foods diet so far this year. And the pair's latest post showcases one of the best and most popular raw food recipes of all time: banana ice cream, made only with frozen bananas, water, agave nectar and almonds. You'll never know it's not dairy.

It's So Dericious: Can't wait for conat to open? Keep abreast of pastry chef/partner Chris Leung's beautifully abstract dessert creations and concoctions at his blog, the intentionally misspelled It's So Dericious.

Houston Entree: The Digest section of Houston Entree has a brand-new look, and -- this week -- a reminder that one of the city's great food radio shows is now back on the air. After parting ways with 1560 The Game, Southbound Food is now on the airwaves at 740 KTRH every Saturday from 4 to 5 p.m.

CultureMap: Lastly, CultureMap makes an argument for (or is it against?) a "dying" downtown restaurant scene. Granted, the always ill-fated Houston Pavilions haven't been pulling in the business its creators had hoped, but we don't see downtown's restaurant scene dying. Do you?

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