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.
Continue readingFiled under Steven Doyle
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.
Continue readingFiled under Steven Doyle
The Hill Country doesn’t ask you to rush. It invites you to slow down, breathe a little deeper, and let the landscape do the talking. For Dallas residents craving real rest with a side of wilderness and wine, Dripping Springs is just under four hours away—but it feels like a different world. This four-day adventure doesn’t bounce from place to place. You’ll stay grounded—literally—with three nights of camping at Pedernales Falls State Park, home to one of Texas’s most striking river systems, with massive slabs of limestone carved over centuries and swimming holes shaded by ancient cypress.
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Across from Whole Foods in Highland Park, Nonna is a restaurant that doesn’t need to announce itself. It simply exists—calm, composed, and entirely confident. The space at 4115 Lomo Alto Drive is refined without being flashy, intimate without feeling precious. A few steps in, and it’s clear: this is a room built for serious food and those who appreciate it.
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