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    Go West

    These wild West Texas cabins let you sleep on the edge of the world

    Cindy Brzostowski
    Oct 4, 2019 | 3:36 pm

    Looking to live on the edge during your next vacation? If you mean it literally, then consider planning a trip to the Rim Cabins of Palo Duro Canyon State Park.

    Some people refer to Palo Duro Canyon as “The Grand Canyon of Texas” — and for good reason. Located about a 30-minute drive from Amarillo (and about eight hours from Austin), Palo Duro Canyon is the second-largest canyon in the country. This geological beauty is around 120 miles long, 20 miles wide, and 800 feet deep.

    To enjoy such a spectacular natural wonder, visitors can't do much better than staying a night or two on the rim of the canyon itself.

    There are three Rim Cabins in the state park to choose from: Sorenson, Goodnight, and Lighthouse. While they were all built in the 1930s by the Civilian Conservation Corps, the Rim Cabins have received some upgrades over the years, like A/C, heaters, and microwaves, so no worries about roughing it. Unfortunately, pets are not allowed inside the cabins.

    “Our ... cabins have the rustic charm and modern conveniences to make any stay nice. But the real gem is the view,” says Lindsay B. Pannell, a park interpreter and volunteer coordinator at Palo Duro Canyon State Park. “Each cabin is sitting at the edge of the spectacular Palo Duro Canyon with vistas of the Spanish Skirts, soaring turkey vultures, not to mention the absolutely breathtaking sunrise that kisses the far canyon rim with stunning zeal every morning.”

    Aside from taking in the stunning views (make a note to check out the stars at night, too), outdoor enthusiasts will find plenty of recreation options during their stay at the park. With more than 50 miles of trails that range in difficulty level, the area is great for hiking, biking, and horseback riding. There are plenty of opportunities for great wildlife viewing and birding as well. Some local animals of note are roadrunners, the Texas horned lizard, the Palo Duro mouse, coyotes, and bobcats.

    Throughout the year, the state park puts on various events like guided hikes and birding, so be sure to check their events page when planning your trip or visit the park's headquarters for arrival tips.

    "We also encourage guests to venture out to the local town of Canyon, where they will be able to visit the Panhandle-Plains Historical Museum, one of the largest in the state,” Pannell adds.

    If you’re interested in staying at one of the canyon’s rim cabins, it pays to plan ahead. “Our cabins are booked almost year-round. With the new reservation system, guests now have the ability to reserve up to five months in advance,” Pannell explains. “Our suggestion is to plan as far ahead as you can and prepare your trip for the best experience possible from temperature at the desired time of year to activities to meals.”

    To check the availability for the lodging or to make an online reservation, visit the Palo Duro Canyon State Park page on the Texas Parks & Wildlife website.

    Goodnight Cabin offers majestic views.

    Goodnight Cabin Palo Duro Canyon
    Photo by John Chandler
    Goodnight Cabin offers majestic views.
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    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."

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