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    Wide Open Spaces

    West Texas ghost town bubbles up with luxurious new glamping experience

    Cindy Brzostowski
    Jul 24, 2019 | 3:12 pm

    As if Houstonians need another reason to visit West Texas, a new glamping experience is bubbling up just outside of Big Bend National Park. Located in the small town of Terlingua, Basecamp Terlingua offers luxury vacation rentals that are far from typical accommodations.

    When planning a visit to Basecamp Terlingua, choose from one of four types of rooms: a Lotus tent, tipi, casita, or bubble, which are the real showstoppers.

    From the outside, the 225-square-foot inflatable bubble rooms may look otherworldly, but on the inside, it’s all luxury. Each bubble has a queen-size bed, air conditioning and heat, WiFi, a mini-fridge, and a coffee maker. Plus, they come with an attached indoor bathroom for ultimate convenience.

    By far the best feature of the bubbles, however, is the transparent material, which means guests can get amazing views of the wide-open West Texas skies from the comfort of their own bed. But don't worry about privacy. While the bubbles are see-through, they’re positioned out of sight of the other dwellings on the property.

    “Our goal is to create a unique lodging experience for visitors to the area,” says Jeff Leach, owner of Basecamp Terlingua. “Our lodging options are designed to maximize our stunning sunrises and sunsets.”

    Different in size and amenities, the Lotus tents and tipis offer their own special glamping experiences. Reaching 16 feet in height, the 202-square-foot Lotus tents also come furnished with a queen-size bed.

    The 400-square-foot tipis are a bit more spacious, with a king-size bed as well as a couch that folds out to a double bed. The most rustic tipi, the 180-square foot Nomad, offers a double bed and a private detached bathhouse.

    Along with the bubbles, all of the other accommodation types at Basecamp Terlingua also have internet service to keep guests connected — even all the way out there in the expansive Chihuahuan Desert.

    Rounding out the experience are hiking, walking, and Jeep tours provided by Basecamp Terlingua. Tours are led by guides certified by the National Park Service and with Wilderness Advanced First Aid training.

    One of the most popular tours is the four-hour Santa Elena Canyon tour, which takes hikers around “some of the ‘must-see’ spots.” The three-hour Terlingua Ghost Town and Indian Head tour, a family-friendly option that showcases the Native American petroglyphs and pictographs in the area along with the town’s mining history, is also a favorite.

    Those looking for something more off-the-beaten-path (literally) may be interested in the Ernst Tinaja and Historic Old Ore Road tour. This four-hour excursion bounds along on an unpaved road mostly inaccessible to tourists (it requires a high-clearance, four-wheel-drive vehicle) and into the backcountry where guests will find a large waterhole surrounded by picturesque rock formations.

    When discussing why Basecamp Terlingua is the ultimate way to experience West Texas, Leach explains, “It’s about being outdoors. It’s about connecting with the landscape. And that’s what we try and do at Basecamp.”

    Another bubble is set to be added by the end of this year. Referred to as Bubble X, this structure will have its own living room module, shaded exterior seating, and private hot tub. Bubble X bookings for December 1 onward are now available on the website.

    The bubbles offer nearly 360-degree views of the West Texas landscape.

    Basecamp Terlingua bubble tipi tent West Texas
    Photo courtesy of Basecamp Terlingua
    The bubbles offer nearly 360-degree views of the West Texas landscape.
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    news/travel

    8 miles high

    Houston chef's menu takes off on United's premium business class offering

    Eric Sandler
    Jun 10, 2026 | 4:59 pm
    United Chef's Table chefs
    Courtesy of United
    Justin Yu, far left, is one of 11 participating chefs.

    United Airlines has shared more details about its new partnership with Chef’s Table, the acclaimed Netflix documentary series, including the menus created by the 11 participating chefs for travelers flying its premium Polaris business class seating.

    For flights departing from Houston, United and Chef’s Table recruited Justin Yu, the James Beard Award-winning chef behind Theodore Rex, a fine dining restaurant in downtown that holds a Bib Gourmand designation in the Michelin Guide. In addition, Yu and his business partner Bobby Heugel own Houston hospitality group Thorough Fare, which operates bars and restaurants including Anvil, Better Luck Tomorrow, Squable, Donna’s, and a new, still-unnamed restaurant in Montrose that’s slated to open later this year.

    Beginning August 1, people departing from George Bush Intercontinental Airport will be able to dine on Yu’s three-course menu that consists of:

    • Appetizer: Deviled eggs with white soy, aged cheddar, and chives
    • Salad: Chicory salad with spiced bacon, chickpeas, cucumber, onion, and oregano mustard vinaigrette
    • Entrée: Braised Texas short rib with ragout of mushrooms, red miso, and black eyed peas

    “I wanted that slightly Texan touch,” Yu told CultureMap in March. “To me, the Houston part of it is the most important. There’s such a level of diversity. Introducing light touches of that to the meal was something I considered.”

    Other participating chefs include Nancy Silverton (Osteria Mozza in Los Angeles), whose menu includes an appetizer of burrata with braised leeks, shaved Brussels sprouts salad, and beef brasato with garlic mashed potatoes; Jenner Tomaska (Esmé, Petite Edith, and The Alston in Chicago), who has created a braised leeks appetizer, an arugula salad, and halibut with sauce matelote; Tomos Parry (Mountain and Brat in London), whose menu includes an appetizer of grilled beef filet, lobster salad with grilled peach, and slow-roasted lamb with smoked potatoes.

    Chefs representing United’s destinations in Newark, Denver, San Francisco, Washington, D.C., São Paulo, and Tokyo are also participating. The menus will be available through September 2026. They’ll be updated with new seasonal items beginning in October. Customers may opt for the Chef's Table meals beginning five days and up to 24 hours prior to departure.

    "At its core, this collaboration with Chef's Table is rooted in a shared ambition to redefine what inflight dining can be," said Aaron McMillan, United's Managing Director of Hospitality Programs, in a statement. "Because our leading global network reaches into the world's greatest food cities, we're able to work hand-in-hand with world-class chefs and translate their points of view into dishes intentionally designed for the realities of travel and inspired by destinations we serve."

    chefsunited airlinesnews-you-can-eat
    news/travel

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