It's Bite-Sized Insanity on a Stick Again This Year for the State Fair of Texas Food Finalists
Every year, the State Fair of Texas vendors try to outdo themselves, dreaming up the next over-the-top creation to shock and delight fairgoers. 2025 is no exception. But there is a big shake-up among the finalists. Typically, we see 10 finalists, most of whom focus on the food, and get one, maybe two, drinks in the mix. This year, there are 15 finalists, and a new category called Sips to house all the drinks submissions that have been overshadowed by battered and fried bites in years past. Our take is simple: This is a smart move. The first two, if not three, weeks of the Fair take place in the ultra-hot dregs of September. All Fairgoers could use an excuse to stay hydrated. How much will people care about the drinks? Usually, drinks are the least interesting part of the announcement of the finalists, but let's find out if these five selections can turn that around.
The finalists will battle it out on Thursday, August 21, at 2 p.m. CST. One winner from each category will be selected by a soon-to-be-announced panel of judges, which often includes a selection of local chefs, influencers, and Dallas celebrities. The Big Tex Choice Awards are streamed online on the Fair's Instagram and Facebook accounts, and they're generally a pretty entertaining time.
The State Fair will be open from Friday, September 26, to Sunday, October 19.
Explore the finalists below, and get Eater Dallas's hot takes on each based on vibes alone.
Savory finalists
Brisket balls of fire. State Fair of Texas
Brisket and Brew-Stuffed Pretzels
Created by Glen and Sherri Kusak
Taking some brisket and sharp cheddar beer cheese, stuffing it in pretzel dough, and cooking it is not the most explosive idea in Fair history, but it will get the job done. This seems like it will be a slam dunk. For dips, we're going for the spicy mustard, but we won't judge you if you prefer barbecue sauce. (Maybe a little.)
They call it crab and mozzarella arancini, we call it anarchy. State Fair of Texas
Crab and Mozzarella Arancini
Created by Stefan T. Nedwetzky
It sounds good in theory: Maryland blue crab, white rice, mozzarella cheese, red bell peppers, and spring onions in a ball, deep-fried and covered in breadcrumbs. But this has the potential to go bad real fast. If the crab is just a little off, the stench could be a disaster. The vendor — the chef behind Texapolitan Pizza, which blew us away at a tasting last year — promises it is made in small batches for the best quality product. That better be true.
Pastrami and mashed potatoes do work in a taco if you deep-fry it. State Fair of Texas
Deep Fried Deli Tacos
Created by Brent and Juan Reaves
Based on the name alone, this is an immediate yes. The tacos are filled with pastrami, mashed potatoes, white cheese, and chives. There is a green sauce to dip it in (does that mean salsa verde or like mystery green sauce? TBD). We'd drop good money to get a bite.
The Vietnamese crunch dog is an immediate yes. State Fair of Texas
Vietnamese Crunch Dog
Created by the Le Family
Have you had a crunchy Vietnamese corndog? If so, you already know this is going to rule. Fletcher's corny dog already rules the Fair, and we will continue to eat them out of a sense of tradition, but we've had some soft, chewy corny dogs on off days before. That never happens with a crunch dog coated in Panko and bánh mì crumbs. Plus, pickled veggies and sriracha mayo? Hell yes.
Part slider, part deviled egg, completely tempting. State Fair of Texas
Wagyu Bacon Cheeseburger Deviled Egg Sliders
Created by Kendall Williams
A wagyu slider that's part deviled egg is also an immediate yes, out of sheer curiosity. Eater Dallas is particularly fond of both of those things. Put applewood bacon and aged cheddar on it, too? Say less.
Sweet finalists
That's one sour lemon. State Fair of Texas
Candy Lemon Sour Face
Created by Chef Heather J. Perkins
Maybe we're masochists, but our curiosity about this ensures we will eat it. Will we like it? Unclear. This chef took a candy-dipped lemon and added that acidic sour stuff from sour candy to it. We're giving it at least a lick.
Thrill us and chill us baby. State Fair of Texas
Chill and Thrill Delight
Created by Tony and Terry BednarOur curiosity about this take on salpicon de frutas from Colombia is piqued. We generally like what the Bednars make (they were responsible for drowning taquitos last year, and birria bombs in previously years, both of which should be tried). The winning entry from this duo in 2025 is a 'Texas-sized' cup of mango, pineapple, watermelon, grapes, cantaloupe, and strawberries soaked in watermelon juice and topped with shaved mango sorbet. Dang, that sounds so refreshing. Plus, our doctor won't scold us about eating it. Two wins in one.
Now that's a… cheesecake? State Fair of Texas
Dubai Chocolate Cheesecake
Created by Stephen El GidiFrom the guy who created Biscoff Delight cheesecake, which took the Fair by storm two years ago, comes Dubai chocolate cheesecake, which is almost certain to do the same. It is served in a cup and combines pistachio spread, kataifi, tahini, and New York-style cheesecake with a chocolate drizzle. Ugh, okay if you insist.
Dubai comes to the Fair — Dubai chocolate, that is. State Fair of Texas
Rousso's Dubai Chocolate Funnel Cake Fries
Created by Isaac and Joey RoussoIsaac Russo is forever bucking to be king of the Fair, and his entry last year, Cotton Candy Wrapped Bacon, was a new classic. This year, he made the finals with some funnel cake fries featuring a Dubai chocolate topping. Would eat, why not?
This seems like a dangerous idea. State Fair of Texas
Tex's Toast á la Mode
Created by Michelle and Jayse Edwards
French toast with Blue Bell vanilla ice cream and a thousand pounds of sugar in the form of caramel, maple syrup, and a cinnamon cereal for some crunch? Oh god. Sigh. Yes, but we'll regret it. This feels like a 'last bite on the way out' order.
Sipper finalists
If the song 'Kokomo' were a person, this is what it would look like. State Fair of Texas
Coconut Quadruple
Created by Binh Tran and My Vo
You had us at coconut water-based coconut slushy topped with coconut ice cream and coconut flakes served in a coconut. There will be no drink more refreshing at the fair.
Cookie chaos sounds about right for this one. State Fair of Texas
Cookie Chaos Milkshake
Created by Brad Weiss
Is a shake a sipper, or is it a sweet? The Fair's powers that be have decided it's a liquid, but this one has snickerdoodle chunks, Golden Oreos, and classic Oreos, so we're dubious. Would take a sip (nibble?) though.
Hold our beer, we're diving in. State Fair of Texas
Hot Honeycomb Lemonade Shake Up
Created by Tom Grace
Inject this one into our veins, stat. A good old-fashioned lemonade made with fresh-squeezed lemons and sugar, plus honey and freshly cut jalapeños? Move over sauvignon blanc and jalapeños, we've got a new hot fave. Of note: you can add booze to it.
We'd rather not, thank you. State Fair of Texas
Nevins Dirty Red Bull Tex-arita
Created by Josey Nevins Mayes and Tami Jo Nevins Mayes
Look, no one hates Red Bull more than we do. No thanks. If you're into that sort of thing, this is sweet cream liquor, blue razz Pop Rocks, watermelon Red Bull, and blueberry Red Bull. We strongly recommend you don't, but if you must, please add alcohol. Lean into the hangover; it's going to get you either way.
This may be the strangest Fair mash-up for the year. State Fair of Texas
Poppin' Boba Rita
Created byJustin Martinez
Loving the idea of combining a boba drink and a margarita. The available flavors will be mango and strawberry. I'm also loving that we can make it 'dirty' with some creamy cold foam and a Tajin rim; sounds absolutely gross, and we're down.
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Cosmopolitan
3 days ago
- Cosmopolitan
My Boyfriend and I Had Sex in a Restaurant Bathroom
You'd be lying if you told me Michelin-starred menus didn't make you horny. 'Fine dining' establishments are modeled to elicit appetite—hunger as a double entendre. There's the aphrodisiac quality of it all: sultry lighting, finger foods, James Blake-adjacent playlists. You're Dressed-with-a-capital-D, tonguing oysters, the mere width of a table separating your body from your date's. What on earth are you to do with all that carnal tension? Wait until you get home? I'll tell you what you do: Have sex in the bathroom. My first dining rendezvous took place between the amuse-bouche and the appetizers at a French restaurant housed in a Lower East Side hotel. On the evening in question, my then-boyfriend, Max*, and I were dining with another couple—old friends of his. He'd been out of town for nearly a week, so we hadn't been alone together in a small eternity—certainly long enough to feel like we'd amassed a surplus of pent-up desire. Since we'd met, some years earlier, we'd shared a particular affection for toying with sexual tension in rooms full of other people—all that poetic, eye-fucking-from-across-the-room-at-a-party, sexting-under-the-table-at-family-dinner shit. Hardly original; you get the gist. Right then, mid-martini, swallowing salt and brine and oyster flesh, I felt Max, seated opposite me, reaching for my knee under the table—then further north, further north, further north, until he was toying gently with the lacy edges of my underwear. He was telling a story about a jacket he bought on Grailed, or the Safdie brothers, or some other categorically similar subject matter. I was nodding politely, waiting to see if he'd break character, feeling so lethally turned on my skin hurt. I ate the olive from my martini glass just to do something—anything, expel energy—while his fingers feathered back and forth between my legs until it was impossible to sit still any longer. 'I've got to run to the restroom,' I announced to the table, perhaps too abruptly. 'Max, will you show me where to go?' Ever the gentleman, he stood, placing his cloth napkin beside his plate and guiding me by the small of my back—at first gently, then with some force—toward the bathrooms. I held my breath waiting to learn what, exactly, the restroom layout might turn out to be. Would we find ourselves cramped in a stall, doing our best not to jostle the doors while unassuming restaurant clientele pissed gently beside us? Would we pick the men's room or the women's room? Would we leave our clothes on? Would we even have sex—or was I being overzealous? We hesitated outside, unsure which bathroom to enter. We stood opposite one another, positively radiating electricity, feeling pheromones between us as if they were some kind of palpable pollution in the air. Finally, someone emerged from the men's room (a sign, surely), and in we went. Inside, urinals lined the wall—but the stalls, unlike those in, say, a high school bathroom, were properly floor-to-ceiling enclosed. Without pause, we entered through the nearest threshold and he pushed me against the door, clicked the lock, and sank down to his knees, pulling my underwear down around my ankles as he lowered himself. He kissed my upper thighs, ever inward, until his tongue was a whole other organ in my body. Then, in a movement swift enough to make me believe this was not his first bathroom sex rodeo, he lifted me onto the sink and unbuckled his belt. The sound I made as he entered me was just loud enough that he clapped his hand over my mouth. Is there anything hotter than a man who has never been anything but tender, covering your mouth with the palm of his hand? I bit his fingers and we stayed like that until he finished—quickly, of course. But that's the point: promptness—at least when you have a couple waiting for you at a dinner table mere meters away. No, I didn't cum, and even so, it was, at the time, the most sultry tryst of my life. Don't ask me how that's possible. It shouldn't be, but it is. But wait. Let me tell you what chicken-crepes-for-two taste like after a man you love has been inside you—quickly, quietly, covertly—spitting distance from the table at which you're eating: Like butter. Like a million dollars. Like, Holy fuck. Our second offense transpired less than a week later, out to eat with friends at one of those buzzy Dimes Square restaurants preceded by its reputation, attended only by verified hot people. I'll be honest: I'd selected the venue, above all else, for its bathroom. Lined with painted tiles reminiscent of the cover art on Renata Adler's Speedboat, this was the sort of stall-less, single-occupant restroom practically designed to alleviate some of the complications that come with fucking in a stall. We were drinking wine; bubbles to start. On the table: shrimp toast and olives. And amidst all the clambering, watery din of the room, all of us sucking olive meat from pits, I felt Max beside me, tightening his grip around my thigh. My phone buzzed with a text: 'Go to the bathroom. Now.' Once again, I excused myself, biting my tongue, disappearing into the restroom and breathing heavy with my back against the door until I heard a knock, followed by a quiet, 'It's me.' He slipped in, kissed my neck, and began to unbutton me hungrily (I was wearing a jumpsuit, so I had no choice but to strip naked—an arousing inconvenience of its own). He lifted me up against the door, my legs wrapped around his waist, then set me down, flipped me around, and entered me from behind, pulling my hair, kissing my chin, clapping his hand, once again, over my mouth. He finished quickly, both of us panting, and I remember marveling at the notion that sex need not always operate as a means to an end. That at times, the sheer, rapturous adrenaline high of an encounter like this one could be enough. He helped me back into my jumpsuit, the two of us finger-combing one another's hair so as not to arouse suspicion, giggling. 'You first,' he said, kissing me hard on the mouth. I emerged feeling radiant, almost holy, and slipped into my seat, sliding back into whatever groove of conversation had been carrying on without me. Minutes later, Max, too, returned to his seat, a fresh bottle of wine at the center of the table, along with a bowl of steamed, curried mussels and two plates stacked with rounds of sourdough. Have you ever tasted something in your whole body? Tongue, sternum, fingertips? Here's the secret: Have sex first. After all, what is fine dining without the lord's intended palate cleanser between courses? *Name has been changed.
Yahoo
3 days ago
- Yahoo
He earned a Michelin star, but all he really wants to do is sell ice cream
There are more than 3,000 restaurants in the world with at least one Michelin star. Only one of them is dedicated solely to ice cream, and you'll have to travel to Taiwan to experience it. Located in an alley in the city of Taichung, next to the tree-lined Calligraphy Greenway boulevard, Minimal's spartan gray and dark charcoal façade is a stark contrast to the sweet, colorful treats served inside. Founded by chef Arvin Wan in 2021, it's included in the Michelin Guide's 2024 Taiwan edition, which was unveiled last August. But just a few months after receiving that star, Wan took a bold step that highlights the pressures many chefs face — he did away with Minimal's tasting menu, which was served in a separate dining space, opting to sell takeaway scoops only. 'I had been contemplating this decision before the [2024 Michelin] ceremony,' Wan tells CNN Travel. 'I've always wanted to sell ice cream and only ice cream. The tasting menu was a temporary journey for me to explore the flavors and possibilities of iced desserts. I learned a lot in the process, which will benefit my ice cream-making. But sustaining it would demand more of my time and energy on plating and service — time and resources I could have spent on ice cream. I chose the latter.' The 20-seat dining section, on Minimal's second floor, offered a creative seven-course menu that focused on the various temperatures of its dishes, including a -5° Celsius (23° Fahrenheit) shaved ice dessert and a bowl of very chilly -196° C (-321° F) ice crystals. The menu, piloted in 2023, clearly impressed Michelin Guide inspectors. 'Focusing on ice and ice cream, the restaurant skillfully layers flavors and textures through temperature variations and creative combinations, using unique local ingredients from Taiwan,' says the Michelin Guide's write-up on Minimal. 'The meticulous flavors, delicacy and mature, skillful techniques all impressed us and reached a higher level, warranting a Michelin star.' Whether they'll still feel that way now that he's gotten rid of his dining space is out of his hands, Wan says, telling CNN Travel that all the added attention made it challenging to devote time to his true passion — the ice cream. He won't have to wait long to find out — the 2025 edition of the Taiwan Michelin Guide will be unveiled on August 19. A different kind of ice cream shop Wan has been fascinated with the cold treat since childhood. Observing how little ice cream shops have evolved compared to their food and beverage counterparts, such as restaurants and bars, he was determined to build something different. Since becoming the world's first Michelin-starred ice cream shop in 2024, Minimal has become a culinary attraction, luring ice cream lovers from near and far. Hopeful patrons line up patiently every Friday through Monday, often waiting over an hour until the last scoop is sold out around 4 p.m. 'After gaining a star, the biggest change for us has been the increased business and attention,' he says, his tone a mix of pride and concern. 'But other than that, I haven't changed much. I just want an ice cream store. No one should have to wait an hour for ice cream, or any food, for that matter.' When asked if opening another shop could ease wait times, Wan says he doesn't plan to leverage his success to expand his business — for now at least. His reluctance to scale up makes sense, considering the complexity of his offerings — these are not your run-of-the-mill flavors. Take one of his gelatos, featuring olive oil, oolong tea and magnolia leaf. To extract the most from each ingredient, he slowly condenses steeped tea to maximize its fragrance. Milk is blended in afterward, in powder form, to avoid diluting the flavor. To compensate for the decreased aroma from the tea leaves during the brewing process, magnolia leaves and olive oil are added to enhance the flavor, giving it a dose of freshness. 'An ice cream only consists of four elements — fats, proteins, sugar and liquid. What I want to do is to rethink each of these elements and play them to the extreme for that ideal flavor, without adding anything extra,' explains Wan. Every batch of ice cream, even those with tested and confirmed recipes, requires a lot of tasting and adjusting. The complexity of each batch makes it difficult for Wan and his small team to produce large quantities. 'Instead of risking a dip in quality or sacrificing work-life balance, I want to focus on what I can handle for now,' he says. Life in a pressure cooker CNN Travel has reached out to Michelin for comment on its judging process. According to the official website, a Michelin star is awarded based on five criteria: the quality of the ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef as expressed through their cuisine, and consistency across the menu and over time. It stresses that a Michelin star is awarded only for the food on the plate — not the decoration, style, formality or service of a restaurant. Restaurants don't need to offer a tasting menu to receive a star. However, Minimal's no-seating policy could seal Wan's fate. 'I guess about 70% of our star was awarded because of our tasting menu,' says Wan. 'But they did sing praises to our ice cream as well. If we don't get a star because of (our latest decision), then it's meant to be. If we still get a star as an ice cream store, then it'll mean much more to me.' Wan certainly isn't the first chef to make an unconventional decision after receiving a star from the industry's most sought-after gourmet bible. Acclaimed TV show 'The Bear' offers a fictional but somewhat realistic account of just how hard chefs need to work to get that star. Which makes it all the more surprising when one of them suddenly decides they're no longer willing to play the game. 'The culinary industry's obsession extends beyond Michelin stars to other accolades like the 'World's 50 Best',' says Agnes Chee, a Hong Kong-based international food critic. 'While it's understandable for chefs and restaurants to pursue recognition — both for personal achievement and business success — the problem arises when some chefs lack self-awareness. 'They become completely driven by these rankings, prioritizing constant media and social media exposure over actual cooking and culinary development… This represents the negative impact of such awards on the industry, as human nature tends to lose itself in the glare of accolades.' While a star from the Michelin Guide serves as an achievement and often brings lucrative business opportunities, some restaurateurs have spoken out about the stresses of keeping it. Chef Michel Roux Jr. surprised everyone by closing his two-star Michelin restaurant, Le Gavroche, in London in 2024 to 'make time for a better work/life balance.' Meanwhile, the owners of the now-closed Michelin-starred fine-dining restaurant Deanes EIPIC in Belfast, Northern Ireland, said it was not financially sustainable for them to keep going. Others have even taken Michelin to court. After suing the prestigious guide over an unfavorable review of his soufflé, chef Marc Veyrat earlier this year decided to ban Michelin inspectors from visiting his new venture Le Restaurant. In Wan's case, he says he still holds immense respect for the guide but believes it shouldn't dictate his happiness. His goal has always been simple — make delicious ice cream. 'In this age of overwhelming information from anyone, I think awards like the Michelin Guide serve as an objective and authoritative voice to clear the fog,' he says. 'But at the same time, it might be tempting for chefs to guess what the guide wants or to follow a path they think might earn them a star. You may lose your own way as a result. I find it even more frightening to lose myself than to lose a star.' What makes the perfect cup of ice cream? These days, Wan is content, telling CNN Travel he sells about 300 cups of ice cream per day. 'We can't do more than what we're selling really,' he says while scraping creamy gelato from a tub, gently nudging and spreading it to the side a few times before scooping out a smooth and cold serving into a cup. For this ice cream perfectionist, each scoop needs to be executed with just the right technique and a dose of patience, every cup leaving his hands with a uniform ridge. This ensures the ice cream's texture is extra smooth and melts more slowly. 'Fragrances and flavors are released more as temperature rises,' says Wan. 'I want my ice cream to melt two seconds after you put it in your mouth, rather than one second. It just tastes better.' Food critic Chee agrees with Wan's choice to refocus on his true passion — the ice cream. 'While Minimal's decision might appear 'unwise' at first glance, it actually reflects a very grounded mindset,' she says. 'The owner understands that regardless of any star ratings, their true professionalism lies in making excellent ice cream. Customer satisfaction ultimately matters more than award recognition.' And when it comes down to it, she says Minimal really is special. 'Having their ice cream is akin to having a whole dessert course — so flavorful and delicate.'
Indianapolis Star
3 days ago
- Indianapolis Star
Sixth and soaring: Indiana State Fair ranked sixth in the country
The Indiana State Fair is officially ranked sixth among the country's state fairs. Every week, USA TODAY 10BEST taps into a panel of experts to nominate their favorite destinations and experiences. Those picks are vetted by editors before being put to a nationwide vote. Millions of readers choose what they believe deserves to be called the best. The Indiana State Fair has earned a top-10 badge among other top contenders like the Minnesota State Fair, the State Fair of Texas, the Iowa State Fair, and more. Check out the full list: Last year, more than 850,000 people attended the fair. This year's theme is "Soundtrack of Summer" and fairgoers can check out the Hoosier Lottery Free Stage for nightly performances including Babyface, Chris Tomlin, Bill Murray, and more. The State Fair is open until Aug. 17, and is closed on Mondays.
