<http://schema.org/articleBody>
"  For now, if you want to eat Paul Petersen&amp;#039;s food, you&amp;#039;re going to have to drive way the hell out to Marathon, Texas, one of those specks on the map guys like Lyle Lovett sing about. A few years ago, Houston oil man J.P. Bryan bought the ramshackle Gage Hotel, restored its historic premises, and installed 36-year-old Petersen behind the stoves at the Caf\u00E9 Cenizo, where he&amp;#039;s single-handedly reviving New Texas Cuisine. Petersen&amp;#039;s dishes reflect the territory around him without falling into chuck-wagon clich\u00E9s -- like his glazed Texas quail with ancho chiles served with a sweet roasted pear salad and a fried quail egg, and his buffalo rib-eye with chocolate mole sauce. In the process, the chef proves that the evolution of American regional cooking has just begun.   This story is part of our second annual register of emerging ideas, trends, discoveries, products, people, and obscene gestures you should know about before everyone else does. &amp;amp;lt;&amp;amp;lt; Read Previous * [Back to Esquire 100] * Read Next &amp;amp;gt;&amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/news-politics/a3379/paulpetersen1007/>