Fried Food News

State Fair of Texas narrows down 10 fried finalists for food awards

State Fair of Texas Sugar Rush Pickles

SFOT

The State Fair of Texas has narrowed down the 10 finalists for the 20th Annual Big Tex Choice Awards, their annual contest where concessionaires compete for prizes.

The 10 finalists were culled from a field of 24 semifinalists, who themselves were culled from a field of 65 entries submitted by 40 concessionaires. So much culling.

There are five savory entrants and five sweet. Anyone considering competing next year would do well to note that this year's entries had 14 semifinalists competing for the five Sweet finalists slots, but only 10 semifinalists competing for the five Savory slots — making the odds better for those competing in the Savory category.

Three winners will be chosen at a judging event on Thursday, August 22, in the categories of: “Best Taste – Savory,” “Best Taste – Sweet,” and “Most Creative.”

SAVORY

Dominican Fritura Dog, Justin Martinez
Dominican queso frito and salami frito coated in seasoned corn dog batter and fried, drizzled with red Dominican secret sauce, topped with crushed garlic plantain chips..

The Drowning Taquitos, Tony & Terry Bednar
Taquitos are stuffed with shredded chicken, served in a cup, and topped with tangy cream sauce, jalapeño, guacamole salsa, shredded lettuce, avocado, tomatillo, pico, and Cotija cheese..

Hippie Chips, Rose & Tom Deschenes
Wavy potato chips covered in choice of ranch or blue cheese dressing, topped with green onions, bacon bits, and sriracha sauce.

Hot Chick-in-Pancake Poppers, Palmer & Amanda Fortune
Nashville hot chicken and pimento cheese mixture rolled into a ball, dunked into pancake batter, and fried, drizzled with Sriracha honey and Nashville hot powdered sugar.

Texas Fried Burnt End Bombs, Nick & Vera Bert
Beef burnt ends wrapped with shredded potato, bacon, and green onion mixture and fried, with raspberry chipotle barbeque sauce.

SWEET

Nevins Nutty Bar-laska, Tami Nevins Mayes & Josey Mayes
Chocolate-dipped nutty bar rolled in peanuts, smothered in marshmallow and toasted, topped with two Oreos, strawberry sauce, and freeze-dried strawberry pieces.

Rousso’s Cotton Candy Bacon on a Stick, Isaac Rousso
Bacon on a stick dipped in a caramelized cotton candy syrup glaze.

Strawberry Pop-Tarts® Beignettfle, Justin Martinez
Waffle made from beignet and croissant dough, with strawberry filling, vanilla icing, and whipped cream, served on a stick.

Texas Sugar Rush Pickles, Heather Perkins
Three cotton candy-flavored pickle slices coated in Lucky Charms, Froot Loops, and Cap’n Crunch, layered in cotton candy, strawberry syrup, and vanilla ice cream.

Tropical Two-Step Punch, Binh Tran
Punch with citrus, passionfruit, and mango, in alcoholic or AF versions.

The 2024 State Fair runs from September 27-October 20 in Fair Park.

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Ramen News

Dallas' acclaimed Ten Ramen to open in Cru Wine spot in West Village

Ten Ramen

A highly acclaimed ramen spot is coming to Dallas' West Village: Ten Ramen, one of Dallas' most celebrated ramen spots, will open a location in the former Cru Food & Wine Bar space at 3699 McKinney Ave. #107.

According to a release, Ten Ramen will open in spring 2026.

In related news, the concept was acquired by Vandelay Companies (Hudson House, Jack & Harry's, East Hamption Sandwich Co., El Molino), led by CEO Hunter Pond, who counts himself a big Ten Ramen fan.

“I’ve been a longtime fan of who is arguably one of Texas’ most respected chefs — founder and creator Teiichi Sakurai — and what Ten Ramen embodies,” says Pond.

Vandelay also owns Tei An, the award-winning authentic Japanese restaurant and Ten Ramen sibling which Sakurai opened at One Arts Plaza in 2008.

Ten Ramen debuted in March 2015 at the Sylvan | Thirty mixed-use project in West Dallas — a pioneering concept at the time, and one that quickly earned a devoted following with its tiny 10-seat setup and uncompromisingly authentic flavors.

Back then, it was a ground-breaking concept for Dallas and is still one of the most beloved ramen spots in the city. Diners flocked to wait in long lines for its menu of Mazemen, Shoyu, Tonkotsu, and Lobster Ramen — recipes that will remain intact, Pond says.

“We haven’t touched the recipes, they’re perfect just as they are,” he says. “After many months under our ownership already, it remains clear that the magic is in the food, the service, and the experience. Our goal with this new location is simple: bring what we feel is the best ramen in Dallas to more people, in a space that feels both fresh and familiar.”

Ooooooh, so Vandelay has owned it for many months. Well well well.

“When the opportunity came to bring this incredible concept into our family of restaurants, I jumped at it," Pond says.

He's the one shepherding it into the West Village — a location he says will give more diners the chance to experience the concept.

The location has an impressive track record: Cru Wine Bar closed in August 2025 after an unparalleled 23 years at that address.

The new 1,480-square-foot space will be a fresh take on the Ten Ramen experience, with a full-service bar that seats 7, and an intimate dining room seating 28 — versus the impromptu stand-up situation at Sylvan Thirty.

Their goal is to make a space that feels approachable and lively while staying true to the dishes that made Ten Ramen a local favorite.

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