by Andrew Chalk A few weeks ago I described a vertical tasting of Chardonnay that I participated in at Arché Winery in St. Jo, Texas. As well as tasting, I also made a recording of winemaker and speaker Grayson Davis's seminar using my AI voice recorder. Below is what it recorded. Note, consistent with AI's proclivity to make glaring mistakes it calls the speaker "Andrew". The correct name is Grayson, of course. 08-29 Lecture: Texas Chardonnay Winemaking, Vertical Tasting (20

FROM THE WIRES... With spring in full swing and summer just around the corner, here are two wines that feel perfectly made for this time of year: La Rosa 2025 and Garnatxa Blanca 2025. Two high-altitude wines, fresh and alive, made to drink now. La Rosa 2025 carries something special this year: it contains the first Sumolls harvested at the Can Sumoi estate, vines planted five years ago — a return to the origins of a variety that gives the estate its name and hadn't been grow

FROM THE WIRES... From a glass of Whispering Angel at a Fashion Week gathering to Rock Angel over dinner or one of the estate’s more elevated cuvées for a special night out, the Château d’Esclans portfolio offers a rosé for every occasion on the September calendar. After a slower August, September is all about getting dressed, making reservations, reconnecting with friends and getting back into the rhythm of the city. Rosé may be synonymous with summer, but in New York, the

FROM THE WIRES... Founder Hilary Hoffman brings the fast-growing “Sixty On, Ten On” fitness method to The Shops of Highland Park following years of organic demand from the Dallas community DALLAS, TEXAS (September 25, 2026) — Following years of organic demand from its Dallas-based digital community, New York-founded fitness brand SotoMethod has officially planted roots in Texas, opening its first studio outside New York City at The Shops of Highland Park. The Dallas debut mar

by Andrew Chalk When it comes to cool places, there are lots of establishments that can talk the talk, but few that can walk the walk. I have long wanted the kind of space where the mindmap started with a bar, but then branched out in a human needs-driven elaboration of comfortable seating, restaurant class food, spellbinding aesthetics, unique atmosphere and, above all else, telepathic service. THE ELEMENTS OF COOL Seating would be comfortable and spacious enough to be res

A PERSONAL NOTE I have drunk Harken Chardonnay for several years. It has always been a great example of New World Chardonnay at a reasonable price. In fact, one of the best values around. So, promoting their new vintage below is easy to do because I can unreservedly recommend the product. FROM THE WIRES... Some of the best summer memories happen toward the end of the season. An afternoon that turns into sunset, dinner that lasts a little longer than planned, a weekend at the

Schweet Heat FROM THE WIRES... Burger Schmurger, the cult-favorite East Dallas burger spot known for its crisp-edged smashburgers, retro-inspired atmosphere and unmistakable sense of personality, with news that the restaurant is welcoming fall with an expanded menu of new burgers, starters, loaded fries, seasonal cocktails and shakes, along with the permanent return of a fan favorite. After becoming a runaway favorite as a Burger of the Month, the Schweet Heat Burger has of

by Andrew Chalk I have to be reminded periodically that parallel to the public restaurants in Dallas-Fort Worth there is a whole realm of restaurants that are in private clubs. Just this week I received a media announcement that one of the most noted chefs in the private club area worked right here in Dallas. Chef Juan Garcia is Executive chef at Gleneagles Country Club in Plano. Gleneagles is owned by Invited Clubs (founded in Dallas in 1957 as Club Corp. by Robert H. Dedman

FROM THE WIRES... East Dallas burger bar reaches major milestone in less than a year and a half, averaging nearly 1,000 patties smashed each day DALLAS, TX (September 24, 2026) – Burger Schmurger is closing in on a major milestone – 500,000 smashed burger patties, just 17 months after opening its permanent East Dallas location. The neighborhood burger bar expects to hit the milestone any day now, averaging nearly 1,000 patties smashed each day. And when that 500,000th patty h

FROM THE WIRES... Marlowe has officially opened its doors to the public yesterday in Uptown Dallas! Located at 2912 McKinney Avenue, Marlowe is a new intimate, design-forward evening destination bringing together inventive cocktails, elevated light bites, intuitive hospitality, curated sound and immersive design in an experience created around the art of a memorable night. Rather than fitting neatly into the traditional definition of a restaurant, cocktail bar or late-nig

FROM THE WIRES.... Accomplished culinary leader to oversee dining, banquet and catering operations across the luxury Cultural District property FORT WORTH, TEXAS (July 30, 2026) – The Crescent Hotel Fort Worth announces the appointment of Sean Malek as Executive Chef, elevating a respected culinary leader who has helped shape the property's dining experiences since joining the hotel in 2024. In his new role, Malek will oversee all culinary operations across the luxury hotel,

FROM THE WIRES...

FROM THE WIRES... The brand’s most popular expression arrives in a smaller size ahead of Hispanic Heritage Month and Mexican Independence Day San Diego, CA - July 30, 2026 / Tequila Corralejo, one of Mexico’s most historic tequila producers, today announced the introduction of Tequila Corralejo Reposado in a new 375ml format. The new size offers consumers an approachable way to discover the brand’s most popular expression while preserving the same tequila, craftsmanship, and

by Andrew Chalk Leaders from the Consortium Conegliano Valdobbiadene, the organization that represents the region making the finest expressions of Prosecco, came to Dallas this week and gave the peole of the local wine trade a detailed update on what's going on. There followed a tasting that left attendees impressed with the quality and in awe at the innovation taking place. I attended and took along my AI-assisted voice recorder, the same one I used at Michelin star restaura

Dar Kemgia , Marrakech and Surroundings, Morocco FROM THE WIRES... According to data from Le Collectionist, autumn stays grew by 10% in 2025 versus the year before, with October emerging as the sweet spot for travellers seeking sun and warmth. Visitors can enjoy the same beautiful villas and spectacular landscapes, but with a calmer, more laid-back feel. Top booked destinations in October 2025 were Marrakech, Comporta, Ibiza, Corsica and Mallorca - all of which feel transform

FROM THE WIRES... Just because you prefer to sip your whiskey neat doesn’t mean you aren't also a tequila fan. This September (aka National Bourbon Heritage Month), let Espolòn’s Añejo expression win over every bourbon and whiskey fan. Even non-dark-spirit fans can pour it as a reason to raise a glass this month. Espolòn’s Tequila Añejo is an aged spirit, spending 10 months in American oak barrels and finished for 2 months in Wild Turkey Bourbon barrels. This process brings a

by Andrew Chalk I was listening to Andre Natera's one-of-a-kind Chef's PSA Podcast recently and he introduced his guest Enrique Lozano. I had not heard of him but he has won Chopped, was a James Beard nominee for Best Chef - Texas, a Beat Bobby Flay competitor, and had just opened a new place in San Antonio, Aguazul. I was there last week and, faced with a wait for a plane home, and an airport with virtually no clubs, decided to take advntage of Aguachile's location 10 minute

FROM THE WIRES... Dinner at Stillwell’s Steakhouse and Bar DALLAS (July 16, 2026) – Stillwell's, the signature steakhouse at Hôtel Swexan in the heart of the Harwood District, has been named to OpenTable's 2026 Top 100 Hotel Restaurants in America, recognizing the country's most exceptional hotel dining destinations. The annual list is determined using more than 10 million verified OpenTable diner reviews and dining metrics collected between May 1, 2025, and April 30, 2026. R

by Andrew Chalk I just went to Charles and Julia, a new restaurant (it only opened in May) in New Orleans’ Central Business District (CBD) as their guest. It offers a really light menu with a seafood focus. And you know you are in The Big Easy because the menu is two pages of food and six pages of drinks. Advice from the friendly GM gave us a roadmap through the menu. Start with a cocktail (or mocktail) while you read through the menu. One page is cold dishes. The other page

by Andrew Chalk There are few restaurants that exude so ostentatiously that they are of New Orleans than Tujague’s. Founded a mere 170 years ago, when Franklin Pierce ceded the Presidency to James Buchanan in the United States, Queen Victoria sat upon the throne in England, and Nikola Tesla was born in the Austro-Hungarian Empire. The menu embraces the creole cuisine that shaped it and which it, in turn, shaped. At a recent media event we were treated to some of the all-tim

FROM THE WIRES... The Blue Room welcomes an intimate evening of elevated dining and Clase Azul tequila pairings as part of The Crescent Hotel Fort Worth’s monthly beverage dinner series FORT WORTH, TX (September 2, 2026) – This September, The Crescent Hotel Fort Worth will continue its monthly wine and beverage dinner series with an intimate evening celebrating Clase Azul Tequila on Wednesday, September 23, from 6 to 9 p.m. Hosted in The Blue Room, the hotel’s intimate priv

FROM THE WIRES... National recognition reinforces Johnson City's place in the growing Texas Hill Country wine ecosystem JOHNSON CITY, Texas — Texas Wine Jam has earned national recognition as one of USA TODAY's 2026 10Best Wine Festivals, cementing its reputation as a premier Texas wine event and elevating Johnson City as a must-visit destination for Texas weekenders. Held annually in the Texas Hill Country, Texas Wine Jam has established a reputation as one of the best win

I am planning an update trip to New Orleans in the next month so I'm taking a look at things that are going on in this most culturally distinct region of the country. Today... Crawfish Hushpuppies | Nina Compton, Compere Lapin Chef Nina Compton’s Louisiana/Caribbean twist on classic Southern hushpuppies makes for the perfect one-bite tailgating treat. Recipe Crawfish Hushpuppies Serves 8 to 10 (makes about 3 dozen) Chef Nina Compton For the cilantro aioli 1 cup fresh cilant

by Andrew Chalk On a vacation to Madrid this summer I had the opportunity to eat dinner at Èter, a restaurant with one Michelin star situated in the leafy Delicias neighborhood about a mile and a half directly south of The Prado. In a world where Michelin-starred restaurants are architectural statements in a country that has been hegemonic in art for a century, the exterior of Èter has all the impact of a real estate agent’s sub-office in a drowsy suburb. We really did almo