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    State Fair News

    New Fletcher's Corny Dog for 2018 State Fair of Texas goes all cheesy on us

    Teresa Gubbins
    Sep 5, 2018 | 10:55 am
    Fletcher's Corny Dog
    Fletcher's to the rescue.
    Photo courtesy of Fletcher's

    The most beloved food vendor at the State Fair of Texas has another corny dog up its sleeve.

    Just in time for the 2018 season of the State Fair of Texas, Fletcher's Original Corny Dogs, maker of the trademark hot dog enclosed in a cornmeal crust, is introducing a new item sure to please those who say cheese.

    It's nicknamed the Cheezy Pup, and it's a corny dog filled with exactly what you might guess: a center of soft, melting cheese.

    The Cheezy Pup builds on the success Fletcher's enjoyed with its groundbreaking 2015 invention, the veggie corny dog, representing a second option for vegetarians.

    But proprietor GG Fletcher says they have another audience in mind, as well.

    "We saw this not only as another option for someone who doesn't eat meat but also for children, who like grilled cheese," she says.

    They're using soft-melt American cheese.

    "It's an all cheese corny dog," she says. "It tastes really good — almost like a fried grilled cheese sandwich. We started playing around with it on the 4th of July, and everyone has loved it."

    The Cheezy Pup joins Fletcher's lineup that includes the original corny dog; the turkey corny dog; the jalapeno and cheese corny dog; and the veggie dog.

    "Cheezy by definition means 'corny,' and we used 'Pup' because this is a smaller size than our regular corny dog," GG says.

    Their jalapeno and cheese dog has cheese, too, but in that offering, the cheese is tucked inside the center of the hot dog. Making the Cheezy Pup requires a little more preparation.

    "We had to get a cutter that cuts the cheese into the right size so that we could fit it on a stick and still have the corn meal crust," she says. "The cheese expands and melts right into that coating."

    They'll sell it at two locations only: in their Vintage Concession Trailer in the Thrillway area at 1501 Coliseum Dr.; and at the edge of the Midway at 3828 MLK Blvd. in their permanent Red Building.

    "It takes a little more counter space, so we can't have it at all our locations," she says.

    The 2018 fair begins on September 28. Another change for Fletcher's this year is the addition of a patio at their booth on the Midway in the Game lineup at 1400 The Midway, at the intersection of Midway and MLK Boulevard.

    "It's one of our larger stands, so we're cutting it in half and creating a patio area," she says. "We weren't using all that space so it makes perfect sense. There's not a lot of seating on the Midway, you have a whole line of games and we're at the end of it. So we're adding little café-style tables and chairs, with a canvas backdrop of some of our old photos and memorabilia."

    They've managed to stay innovative every year. In 2017, they designed a mural to hang in the Tower Building at Fair Park, commemorating Fletcher's history with the State Fair and paying tribute to Neil Fletcher Sr, and GG's husband, Neil Jr, aka "Skip," who died in January 2017.

    But the corny dog remains their bread and butter.

    "We don't even sell French fries," she says. "We try to keep everything on a stick. That's what we do, we don't want to get too far off. 'Just stick to your knittin',' as Skip used to say."

    state-fair
    news/restaurants-bars
    series/state-fair-2018-editorial-series

    Omakase News

    Downtown Dallas restaurant Sauvage expands with new dining twist

    Teresa Gubbins
    Dec 5, 2025 | 5:56 pm
    Sauvage
    Sauvage
    Sauvage

    A downtown Dallas restaurant famous for its multi-course tasting experience is letting its hair down: Sauvage, the high-end mom-and-pop restaurant near the Statler Dallas hotel, has a new dining option that gives a smaller, more casual taste.

    The restaurant opened in September with a set menu featuring 16 to 18 courses — wild game, seafood, vegetables, and dessert — all cooked via grill and smoker.

    While 16 courses might sound like a lot, the courses are mostly small bites. However, owners Casey and Amy LaRue received feedback from diners wanting a smaller option.

    "We were getting a ton of messages from guests who want to stop by just to try one dish, a bite, or a specific pairing without committing to the full tasting — so we built something for exactly that," Casey says.

    They've introduced a new three-course "Cocktails & Bites hour" featuring three dishes, each paired with its own cocktail, served from 5–6 pm on weekdays.

    Last week’s menu consisted of:

    • dry-aged red snapper crudo with La Chinola Way, a cocktail featuring passionfruit, mezcal, lime, and ginger
    • foie gras & truffle on house-baked croissant with Pendennis Club, a gin sour with apricot liqueur bitters
    • jerk-spiced shrimp with Clarified Paper Plane, a bourbon cocktail with Aperol, Amaro Nonino, and lemon juice

    The new offering continues their pattern of pairing courses with cocktails rather than wine — an approach they've embraced since opening. "Limiting pairings to wine can get boring — it so often ends up being one expensive red after another," Casey says.

    You can make a reservation on Tock, or just walk in and grab a seat.

    Caviar
    They've also added a new version of their classic menu: no caviar.

    "Some love having caviar integrated into the menu, but others prefer to skip it, whether for taste or dietary reasons, but still want the full value of the experience," Casey says. "With such a small counter, this put us in a strange position: do we give everyone caviar whether they want it or not, or do we remove it entirely and lose a core part of our menu?"

    Thus, a new menu without caviar, priced at $195, with an optional caviar course available for those who want it for $245.

    downtown
    news/restaurants-bars
    series/state-fair-2018-editorial-series

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