Lone Star Culinary Mecca

Renowned Texas inn reopens with goal to become nation’s culinary mecca

A culinary mecca deep in the heart of Texas — if Inn at Dos Brisas owners Jennifer and Doug Bosch have their way, that is exactly the moniker that will soon wrap the exquisite hideaway in award-winning notoriety.

Devotees of the luxe life have already discovered the bucolic caravansary in Washington, Texas, about an hour northwest of Houston. They have relished the splendid quiet and remarkable service in this posh Relais & Chateaux property, and they have savored the cuisine of a variety of chefs.

For those unfamiliar with the property spread across 313 acres in the rolling countryside, the inn offers accommodations in lavish Spanish-style haciendas and casitas, a total of nine overnight residences beautifully appointed and offering sweeping views of the verdant landscape. The restaurant, a destination in itself, serves fewer than 30 guests, and while already popular, it is poised to garner even greater praise.

This week, after five months of closure for retooling on numerous levels, the inn is open again for overnight guests with an invigorated team hand-selected by the Bosches to further enhance the property's already elevated status. Securing the inn's national reputation as a "culinary sanctuary" is the ultimate goal.

A new team
In addition to cosmetic touch-ups, the Dos Brisas leadership team is all new, starting at the top with GM Ruben Cambero Sedano, who honed his hospitality management skills as general manager of his family's Relais & Chateaux property, Hotel El Peregrino, in the Basque country of northern Spain. His mother, in fact, is a Michelin-starred chef, giving him a special appreciation of the culinary element.

"Basically, we needed new ideas, new blood, a new team," the soft-spoken Sedano explained. "But also the passion for what we do."

The leadership change included tapping Jonathan Cartwright, former executive chef and GM at the Forbes five-star-rated White Barn Inn Restaurant in Kennebunkport, Maine, as the Inn at Dos Brisas' visiting chef in residence and Matthew Padilla, fresh from element 47 at The Little Nell in Aspen, as executive chef.

"My goal overall is to make this a culinary destination known around the country," Padilla said. "Really be able to showcase my food in the way I did learning under other great chefs that I worked with."

Delicious dining
Of the four dinners and several lunches experienced at the Inn at Dos Brisas over the years, our party found Padilla's work in the kitchen masterful and the best to date. From the Dos Brisas caprese salad loaded with fresh from the garden tomatoes to the soft shell crab with ratatouille to the Broken Arrow Ranch venison, the meal was superb. And who could forget the strawberries and cream dessert, an airy confection of white chocolate cremeaux, farm strawberries, and angel food cake.

"My food is a constant evolution," the chef said. "It's very simple food. I like to showcase the ingredients first. That's what was so great about coming to a place like this because the ingredients are first."

This is the ultimate farm-to-table menu, even if Padilla fears the word is overused. The resort boasts more than 40 acres of organic gardens, overseen by former Texas A&M professor Steven King, who holds a Ph.D. from Cornell. Affectionately known as "Farmer Steve" or "Dr. Steve," the new overseer of all things edible is bringing a fresh, more scientific approach to the farm products.

Under his guidance, the production of tomatoes alone has expanded to the extent that you can buy crop extras at the Urban Harvest Market and further surplus is delivered to food pantries in the area.

Padilla and King are in close partnership in the process. "This translates to more of a respect for the ingredients, all the way to the plate," Padilla said.

Summer offerings
The Inn at Dos Brisas is currently offering a four-course summer dinner menu priced at $95 per person, tax and gratuities extra. And, as Michelin judges might say, it is "worth the drive."

Overnight rates this summer are particularly attractive. Depending on the day of the week, casita room rates including breakfast range from $499 to $879; haciendas range from $869 to $1,699 a night. The inn also offers a "Farm Dinner Package," which includes dinner for two and breakfast. Those tariffs range from $689 to $879 for the casitas and $1,059 to $1,889 for hacienda accommodations.

With new GM, chef, and farmer, the Inn at Dos Brisas elevates its already revered status.

Photo by Julie Soefer

With new GM, chef, and farmer, the Inn at Dos Brisas elevates its already revered status.

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Checking in

Clara Hotel debuts in Plano with chef-driven dining and late-night lounge

Photo by Dan Padgett

Cocktail and food offerings at the Archer.

A newly reimagined hotel in Plano aims to be as much a dining destination for locals as it is a place for visitors to stay: The Clara Hotel has officially opened in the Legacy Corridor with a chef-driven restaurant and chic new cocktail bar - all part of a $4 million transformation of the former NYLO Dallas/Plano Hotel.

Located at 8201 Preston Rd. on the Plano-Frisco border, The Clara remains part of Hilton's Tapestry Collection but has been overhauled by Dallas-based investment firm NewcrestImage, which acquired the property in 2025. The company has refreshed nearly every guest-facing space, from the hotel's 176 guest rooms to its food and beverage offerings.

Leading the debut are Field & Vine, the hotel's signature restaurant, and Archer, a new day-to-late-night cocktail lounge.

The Clara Hotel is now open at 8201 Preston Rd., Plano.Photo by Greg Ceo Studio

"The Clara was always envisioned as more than a hotel," says Mehul Patel, managing partner at NewcrestImage, in the release. "We wanted to create a place that locals would visit whether they were staying overnight or not. Field & Vine and Archer are central to that vision. Together, they create an experience that evolves throughout the day, from breakfast meetings to date nights, celebrations and late-evening cocktails."

Field & Vine is led by executive chef Daniel Armand, whose nearly four-decade career has included restaurants in Haiti, France, New York, Nantucket, the Hamptons, and Dallas before joining The Clara.

His menu blends French technique, Haitian influences, Texas ingredients, and seasonal produce. Highlights include:

Clara Ceviche with Gulf shrimp, citrus, and coconut water
Harissa Honey Wings with Texas honey
Steak Frites with herb butter and truffle fries
Heritage Chicken with roasted root vegetable purée
French-style Braised Short Rib
Citrus Shrimp Linguine
Wild Mushroom & Truffle Risotto
Herb-Crusted Salmon with citrus-sage beurre blanc

Field & Vine, Clara Hotel Clara ceviche at Field & Vine.Photo by Dan Padgett

The all-important hotel breakfast ranges from avocado toast and smoked salmon plates to Belgian waffles, breakfast tacos, fresh-pressed juices, overnight oats, and brioche French toast.

A distinctive feature is the hotel's on-site herb garden, where rosemary, basil, sage, thyme, and other herbs are harvested for both the kitchen and bar.

"Some of my earliest memories are in the kitchen with my mother, learning that food has the power to bring people together," says Armand. "Field & Vine is a reflection of that belief. We want guests to feel welcome whether they are joining us for breakfast, a special dinner or simply gathering with friends. The menu is personal to me, but ultimately it is designed to create memorable experiences around the table."

The cocktail program incorporates fresh herbs and housemade syrups with drinks such as the Clara Bloom, Rosemary Paloma, Smoke & Sage, and Garden Spritz.

For evening drinks, Archer offers a dramatically different atmosphere.

Replacing the Library concept originally announced during the renovation, Archer is a moody cocktail lounge with dark woods, leather seating, and low lighting. The space was inspired by celestial navigation, with signature cocktails named for stars, landmarks, and journeys.

Featured drinks include:

Polaris with vodka, elderflower, lemon, and sparkling wine
The Meridian with reposado tequila, Yellow Chartreuse, lime, and honey
Clara After Dark with bourbon, Amaro Nonino, honey, lemon, and black tea
Fixed Point with bourbon, black walnut, demerara, and bitters
Western Sky with rye whiskey, amaro, sweet vermouth, and chocolate bitters
Long After Sunset with vodka, espresso, coffee liqueur, and vanilla

The Archer, cocktails, Clara Hotel Cocktails at The Archer.Photo by Dan Padgett

The lounge also serves shareable bites including lamb chops with mint chimichurri, tuna tartare, margherita flatbread, ancient grain hummus, and cinnamon pretzel bites.

"Archer was designed to feel like the room the evening finds after sunset," says Patel. "It offers something different from the traditional hotel bar experience. It's intimate, atmospheric and intentionally designed for guests who appreciate great cocktails, thoughtful conversation and a place that encourages them to stay awhile."

Originally opened in 2007, the property was the first hotel launched under the NYLO Hotels brand and is widely credited as the country's first loft-style lifestyle hotel. Under NewcrestImage's ownership, the hotel has introduced a warmer aesthetic with natural textures, wood finishes, greenery, and a more residential feel throughout its guestrooms and public spaces.

The renovation also refreshed the hotel's heated outdoor pool, landscaped courtyard, and meeting and event spaces, positioning the Clara for weddings, corporate events, and social gatherings.

Reservations for dining and hotel stays are available through The Clara Hotel's website.

Photo by Dan Padgett

Cocktail and food offerings at the Archer.

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