Lucchese Boots – “My first connection to Lucchese came long before I ever spent time in Dallas. My dad has a pair of Lucchese boots that he's had for nearly 40 years, and I've always loved them. Seeing how beautifully they've aged gave me an appreciation for what the brand stands for. My time in Dallas only deepened that appreciation and the heritage behind the boots and the people who wear them. They're made to be lived in—to be broken in, shaped by experience, and eventually passed down. There's something incredibly timeless about that.”
Benny Jack's & Lula B's Antiques – “While we were building out our restaurants in Dallas, we spent a lot of time exploring places like Benny Jack's and Lula B's. I gravitate toward pieces that come with a history—things that already have a story to tell. You can't manufacture that kind of character, and it makes all the difference when you're creating a restaurant that feels layered, personal, and genuine.”
CENTRE at Sadelle's – “Nick has an incredible eye for taste, and I really admire the way he champions quality and independent brands. Collaborating on the Sadelle's collection felt like a natural extension of our friendship and an opportunity to bring together our shared appreciation for craftsmanship, design, and the spirit of Dallas.”
TOM FORD Tobacco Vanille from Neiman Marcus – “I'm drawn to Tobacco Vanille because it reminds me of one of my favorite scents—a great cigar. It's warm, layered, and understated, with a richness that never feels overpowering.”
Rosewood Ranches – “What stands out about Rosewood Ranches is the care and discipline behind everything they produce. Their Texas Wagyu reflects a commitment to quality at every stage, from the way the cattle are raised to the final product. As a chef, you appreciate an ingredient that has been handled with that level of intention. When the quality is there, it does not need much, just proper seasoning, thoughtful technique, and the restraint to let it speak for itself.”