In Dallas’ Preston Hollow Howard Wang’s offers something more refined than your standard neighborhood Chinese restaurant. It is elegant but unpretentious, lively yet composed. The dining room—washed in soft neutral tones and anchored by polished wood accents—feels urbane without shouting. It’s the sort of place where you can bring a first date or your visiting parents, knowing each will find something to admire.
Continue readingFiled under Steven Doyle
In a quiet corner of Highland Village, Bistecca – An Italian Steakhouse feels like a well-kept secret among those who know where to find a serious meal. The name hints at tradition, but the experience delivers something more layered—a convergence of old-world Italian sensibility and the bold confidence of Texas beef. From the moment you walk in, there’s a hush of anticipation, like the kind that comes with real craftsmanship. The dining room is low-lit and elegant without fuss, warmed by the open kitchen and the sound of a steak hitting a hot grill.
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In the heart of summer Aspen sheds its furs and unveils a different kind of luxury—one painted in wildflowers, high‑altitude sunlight, and fresh air that smells like pine needles and possibility. I’ve been to Aspen in winter, of course, when the town turns into a snow globe of alpine perfection, powder addicts, and après‑ski revelry.
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A good Texas-style smoked brisket isn’t just meat—it’s an art form born from patience, smoke, and a respect for simplicity. This isn’t about marinades or glazes or tricky shortcuts. It’s about transforming a tough cut of beef into something tender, juicy, and unforgettable. And at the heart of it all is the commitment to time-honored technique.
First, there’s the meat itself. A true Texas brisket starts with a whole packer cut—both the flat and the point intact. It needs ample marbling to render properly during the cook. Fat is essential, not for flavor alone, but for maintaining moisture during the long, slow smoke. Many pitmasters choose USDA Prime or even American Wagyu for the best results, but in truth, any brisket with generous intramuscular fat and decent size can yield excellent results if treated right.
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Fletcher’s Original Corny Dogs is a name that resonates far beyond the gates of Fair Park. Born in 1942 at the State Fair of Texas, this Dallas institution began with a simple but brilliant idea: wrap a hot dog in cornmeal batter and fry it to golden perfection. Brothers Neil and Carl Fletcher, former vaudeville performers turned food innovators, spent nearly a decade perfecting the concept. When they finally debuted it to fairgoers, the reception was immediate and intense. Few could resist the combination of crisp batter and juicy hot dog, served on a stick—portable, affordable, and unforgettable. The corny dog, as they called it, quickly became a Texas staple.
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by Steve Adelman
Sea Breeze Fish Market & Grill, one of North Texas’ most respected family-owned seafood restaurants, will host a special wine dinner with acclaimed Washington winery Long Shadows on Monday, August 4, at its Plano location.
Founded in 2002 by wine industry leader Allen Shoup—formerly of Chateau Ste. Michelle—Long Shadows is a unique collaboration of seven world-renowned winemakers, each creating their own labels using Washington’s top grapes. The result is a highly curated lineup of premium wines from one of the most innovative wineries in the country.
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Key Takeaways
Traveling and entertainment have a major component that has always attracted people—and that’s the kitchen. For many of us (more than you may think), eating well at a different venue means having a great experience. But what do some of the most capable businesses offer their customers?
Continue readingFiled under Crave
In a quiet trip center on Valley View Lane in Farmers Branch, The Victoria reveals itself slowly. There’s no neon, no design gimmicks, no theatrics—just the calm assurance of a restaurant that knows exactly what it is. The space is understated, almost meditative, allowing the food to hold the conversation. This is not a place built for selfies or spectacle. It’s built for flavor, story, and a kind of quiet excellence.
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