Charles Clark has been a mainstay of the Houston culinary scene for decades. His approach to food and wine is bold and dynamic; time spent in Spain early in his career had a profound effect on the way he hosts and feeds his guests.

Charles Clark pours for guests at his Brasserie 19. (Andrew Hemingway)

I always enjoy spending time at Brasserie 19, Clark’s popular and lively place on West Gray Street. Seated at the bar is best, and the people-watching opportunities are legion. The wine list is large and full of value, the food commendable.

Clark is the subject of the latest Wine Talk, and he has a lot to say. It was published in PaperCity Magazine, and you can read it here.

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