About Us
Texas changes one storefront at a time. A neon OPEN sign blinks to life on a once-quiet block; a beloved buffet locks its door after the lunch crowd for the last time. CityScoopNow in moments like these was born—so readers can track what’s new, understand what’s gone, and decide what’s worth a detour this weekend.
Who we are: CityScoopNow is a Texas-first local discovery outlet reporting on new openings, memorable closings, and honest, first-hand spot reviews. We cover the places that shape daily life—cafés and taquerías, bakeries and barbecue joints, mom-and-pop shops and comeback concepts—and we do it with service journalism that helps you plan where to go next.
Who’s behind it: I’m Miles Carter, a U.S.-based writer and the editor behind CityScoopNow. I report, I verify, I eat (sometimes more than I should), and I publish stories that are clear, fair, and useful.
Our Why: A Story From the Road
Most Saturdays start with the same ritual: a hand-written list of spots I’ve been tracking—one “soft opening,” one “grand opening,” and a rumor about a strip-center sleeper that locals swear by. By noon I’ve watched menus in the wild, counted tables, checked the rush, and made notes on pacing: ticket times, greet times, and whether the kitchen can keep food hot when the line hits the door. Those field notes—paired with owner interviews and public records—turn into the stories you read here.
CityScoopNow exists to connect neighborhoods through practical, accurate, on-the-ground reporting. If a place opened, we’ll tell you what’s new and what to try first. If a place closed, we’ll tell you what happened, why it mattered, and what’s next for the block.
What We Cover
- Fresh Finds — Newly opened restaurants and local businesses across Texas: hours, address, first-look highlights, and early crowds.
- Closed Down — Closures with context: short history, what made it special, and how the neighborhood is reacting.
- Scoop Approved Spots — Straightforward, first-hand reviews of signature dishes and experiences, built for regular people with real appetites and real budgets.
Texas comes first. If we mention out-of-state trends, it’s only to give Texans better context.
How We Report (Experience You Can See)
- Field visits before we publish. Wherever possible, we visit like regular guests and observe peak hours. We watch the service flow, the kitchen line, and the guest experience—host stand to last bite.
- Verify the basics twice. We confirm address, hours, opening dates, and ownership via primary sources—official announcements, public filings, on-record interviews, or direct statements.
- Quote what’s said, show what’s seen. Quotes are attributed. Photos are our own or properly licensed, with captions and credits. We do not digitally alter images in a way that changes reality.
- No pay-for-praise. Editorial coverage is never for sale. If we attend a comped preview or tasting, that disclosure appears clearly in the story.
Our Review Method
We evaluate places on three lenses that matter to everyday diners:
- Taste: Signature items should deliver—hot served hot, cold served cold, and flavors that feel intentional.
- Time: Can the team handle the rush? Ticket times and pacing determine whether a spot becomes a weekly habit.
- Togetherness: Seating, noise, stroller space, and hospitality—all the small things that make a group meal work.
We don’t use a numeric score. We tell you what to order, when to go, and who will love it.
Corrections & Updates
Accuracy is a promise. If we get something wrong, we fix it promptly. Significant corrections are clearly labeled at the top of the article with what changed and why. Minor edits (grammar or clarity) may be updated without a formal note. To request a correction, email us with the article URL, a brief note, and any source material you want considered. We aim to acknowledge requests within one business day and resolve factual issues as quickly as verification allows.
Ethics, Independence & Sponsorships
CityScoopNow’s editorial decisions are independent of advertisers and sponsors. Sponsored or partner pieces—if and when we publish them—are clearly labeled and are created under separate guidelines. Sponsors do not control our coverage, our verdicts, or our timing. Free meals, invitations, and preview events never guarantee coverage; when accepted, they are disclosed.
We do not publish undisclosed affiliate advertorials. If an article contains affiliate links in the future, it will be labeled accordingly and will not change our editorial judgment.
What We Don’t Publish
- Hidden advertisements or pay-to-play “reviews.”
- Rumors without confirmable sources.
- AI-generated listicles that haven’t been human-reported, verified, and edited for accuracy and usefulness.
Diversity, Accessibility & Community
Texas is big; our beat should be too. We actively look beyond the usual corridors—suburban strip centers, small-town squares, and immigrant-owned kitchens that define community foodways. We aim for accessibility: clear prices, kid-friendly notes where relevant, and practical tips for mobility and parking. If you spot gaps in our coverage, we want to hear from you.
Meet the Editor
Miles Carter — Editor & Publisher (USA-based)
My work blends reporting with service: what opened, what closed, what dish earns your dollars, and how a place truly runs when the dining room is packed. I prefer clean lines over hype, verified details over guesses, and one perfect plate over a dozen forgettable ones. When I’m not on the road, I’m sorting notes, editing photos, and answering your emails about openings that deserve attention.
Miles Carter, Editor & Publisher, CityScoopNow.
Ownership, Contact & Hours
Publisher/Owner: CityScoopNow (United States)
Editorial Email: milescarter@cityscoopnow.com
Business Hours: Monday–Friday, 9 a.m.–5 p.m. CT
Our Promise to Readers
If you give us your time, we will give you the truth as we find it: verified, plainly written, and immediately useful. One story at a time, we’ll help you discover places you’ll want to revisit—and remember the ones you miss.