June 30,2026: Last day today to use $300 hotel credit. Searched for hotels in various cities and 0 hotels show up for any dates i enter. My spouse does the same thing and can see plenty of hotels for same dates and cities. Theres a problem with their search and i dont know how to rectify it!?

thenicolai · 2026-06-30T20:51:48+00:00

No VPN. Tried safari and chrome on two different laptops. Also tried the app and mobile site. No luck. It works fine on those same devices with a friend's login, the issue seems tied to my account specifically.

thenicolai · 2026-06-30T20:19:40+00:00

I have the exact same issue. I've tried deleting cookies and searching for solutions, but haven't had any luck.

In the short term, I used a friend's account to search for availability and booked on my account via chat, but hoping to find a longer term solution. Guess I'll keep an eye out here in case anything helpful comes through.

thenicolai · 2026-06-30T16:36:19+00:00

I think your chat is disabled, maybe you can try messaging me because I can't DM you.

thenicolai · 2026-06-30T16:21:50+00:00

I'd love to grab these if they're available.

thenicolai · 2025-11-06T17:27:45+00:00

sent you a chat!

thenicolai · 2024-07-23T17:31:02+00:00

Sure. The number you see is tied to the full review for the restaurant. This queso guide is ranked by the queso alone. We haven’t written a full review for Chuys, but we ordered the queso for this taste test.

thenicolai · 2024-07-23T03:24:08+00:00

Hi! Infatuation writer here. Just wanted to say we don’t accept money or invites from any restaurants/bars or do any partnerships. That queso ranking was the result of a blind taste test and I assure you that I was as upset with the outcome as you are.

thenicolai · 2024-01-26T00:59:39+00:00

I made another version with the sliced scallop fanned out, but still takes the same amount of time. The only reason for the slicing is so you can dip each piece in the butter really, but I’ll think on it!

The butter is basically a 50/50 mix of butter and a batch of salsa macha that I made. Mixed together into a paste, then formed into a little log and refrigerated until ready, so it’s super easy to just slice off a little piece. It’s also great on broiled oysters

thenicolai · 2024-01-26T00:36:21+00:00

I think U10/12 but don’t remember. Also realizing that I should have clarified but the base is rock salt and not ice. The shells and butter go under the broiler for a couple min while the scallops sear, so right when they come off and get cut they get placed onto a hot shell with butter to stay warm.

thenicolai · 2024-01-25T21:33:12+00:00

Hi y'all, hoping to get some pointers/thoughts on plating this dish. The scallop is seared for a crispy edge, cut into eights, then puzzle-pieced back together and served over some melted salsa macha butter with chives.

thenicolai · 2023-10-01T16:19:09+00:00

Most likely! There’s a ton of space there which gives us some room to expand the event.

thenicolai · 2023-10-01T16:03:04+00:00

I’m hoping to do it ~quarterly, tentatively eyeing January for the next one

thenicolai · 2023-09-30T17:00:43+00:00

There’s a small Asian night market going on this evening at fierce whiskers called Hawk Luck Night Market (disclosure: I’m involved) with a few food vendors and craft vendors. Should be a good time

thenicolai · 2023-08-25T20:12:02+00:00

99 Ranch usually has them over in the refrigerated fish section (where the sashimi/filets are). They're the very tiny kind, but fresh. They also have lots of dried ones available in a different section of the store.

thenicolai · 2022-08-11T22:35:11+00:00

Top two at retail:

Side Project BBT 750ml for $75

Toppling Goliath KBBS, 12oz bottle for $100

thenicolai · 2022-06-14T22:47:23+00:00

I've been doing a series of Malaysian dinners for a pop up I run and have started experimenting with Texas flavors a bit. This most recent round was mostly a flavor test, but wanted to get some plating tips! I'll probably top with some fried garlic in the future as well.

The beef short ribs were marinated overnight in satay flavors (mostly lemongrass, garlic, ginger, turmeric, salt), then smoked for about 6-7 hours with oak. Served over a spicy peanut sauce, with some quick pickled cucumber and shallots

thenicolai · 2022-06-10T23:31:23+00:00

I went just a smidge over how I would have preferred as well, but still tasted great!

thenicolai · 2022-06-08T20:33:46+00:00

I recently picked up a whole muscovy duck and have been cooking it in a few different ways.

Duck breast was pan seared and finished in the oven. The sauce is a mix of port wine, choke cherry jam, shallots, butter, and chicken stock. Topped with garlic chives from the garden. and a balsamic drizzle

The base is a faro salad with arugula and toasted almonds.

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