Todd Spoth photo
I asked readers to share their food adventures. Here’s the first:

“My name is Carolyn Kelly, and my husband, Frank, and daughter Cari, and her husband, Justin, for the last five years have gone ‘Crawfish Hopping.’
“We start at French Quarter Restaurant, eat 4 pounds and hit all the crawfish places down FM 1960 to Interstate 45, eating 4 pounds at each stop. We judge on size, price and taste, and we carry a notebook to write down our comments.
“Some places actually remember us from year to year! Blue Water Restaurant on 1960 has won the last two years. It’s a family-fun tradition. I must say our daughter Becky is the designated driver.”

Great story. Readers, I know you’ve got stories to share. Send ’em in.

RESTAURANT WEEKS
If you haven’t visited one of the restaurants participating in Houston Restaurant Weeks, now is the time. In fact, the event, which generally runs Aug. 1-31, has been extended to Sept. 3 for the Labor Day weekend.
For the annual event, which benefits the Houston Food Bank, more than 150 Houston restaurants have created special $35 three-course dinner menus; $5 of the price of each meal goes to benefit the food bank. Many restaurants also are offering two-course lunch menus for $20, which results in a $3 donation.
Find the menus and details at houstonrestaurantweeks.com.
And let Whine & Dine know about your experience. (I tried the HRW lunch menu at Churrascos-Westchase, 9705 Westheimer. The Crab Spoonbread Martini was delicious.)

READER RAVE
Harold Eisenman: Stockyard Bar-B-Q, 6504 Westheimer, 713-782-3500

“There is no barbecue in Houston, or maybe anywhere for that matter, that can touch Stockyard Bar-B-Q. The best dry pork ribs that you will ever taste and (meat) that falls off the bone. Everything, from the brisket to the stuffed pork tenderloin to the chicken, is fantastic. And it’s not just the usual BBQ restaurant sides: fresh-cut fries and eight hot vegetables to choose from, as well as great cucumber salad. Even great desserts: cobblers and, my favorite, banana pudding.”