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Home on the Range
  
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By Brad Meyer
Doug and Jennifer Bosch of Houston never intended for their vacation home near Brenham to become an award-winning fine dining destination and boutique resort retreat – and now that it has, they often find there’s no room at the inn for their own getaway weekends.
That’s because the Inn at Dos Brisas – which translates as “two breezes” – has evolved into an internationally acclaimed retreat known for its luxurious atmosphere, highly personalized service and gourmet food in the only Mobil five-star rated restaurant in Texas.
“Our original plan was to create a weekend home we could enjoy with friends and family,” said Doug. “The more work we did to the property, the more popular our weekend outings became.”
Surrounded by horse and cattle ranches in the rolling hills near Brenham, Dos Brisas is a 313-acre ranch crafted for the ultimate in creature comforts. The unique facility now offers the ultimate getaway for captains of industry, celebrities and those that appreciate old world hospitality.
“Jennifer and I love to travel and enjoy fine dining,” said Bosch. “We’ve tried to incorporate the best of what we’ve experienced at Dos Brisas.”
They’ve done just that – amassing a variety of upscale amenities and recreational opportunities like horseback riding, skeet shooting, massage and more. For many, just sitting on the spacious infinity pool deck watching the horses frolicking in meticulously manicured pastures is enough.
But the emphasis at Dos Brisas is definitely on the fine dining.
With acres of certified organic gardens and greenhouse facilities, the Inn at Dos Brisas takes an uncompromising approach to food preparation. Daily menus are prepared by master chef Jason Robinson based on the freshest fruits, vegetables and herbs available from the onsite gardens.
“We conduct a daily walk through of the gardens to determine what produce is at its peak,” said Johnnie Boyd-Baker, the head gardener who leads a full-time horticultural team at Dos Brisas. “We can supply up to 90 percent of our produce requirements in season from our gardens.”
The inn also makes its own cheese and butter – preferring to rely on its own resources when possible. Meat, poultry, seafood and dairy products come from trusted suppliers.
The results are exotic, complex and delicious – featuring unique combinations of tastes and textures matched with specific wines, aperitifs and cocktails that compliment each course of the inn’s typical five- to eight-course nightly meals.
“The addition of specially selected wines or cocktails with each course adds significantly to the dining experience,” said Christopher Bates, general manager and sommelier at Dos Brisas. “We select the perfect companion beverage based on the ingredients and the overall menu.”
For a recent seven-course meal featuring roasted halibut with poached rhubarb and cucumber broth, Bates paired the entrée with a cocktail made of Hendrick’s gin, cucumber juice, Grand Marnier, orange blossom water and agave float – garnished with a floating slice of cucumber.
It was surprisingly refreshing, delicious and an excellent accent to the main course. For dessert, Robinson presented eggplant beignets and eggplant cardamom ice cream – light, sweet and compelling.
To say the Inn at Dos Brisas takes an innovative approach to haute cuisine is an understatement. That may be one reason the Mobil Travel Guide has awarded the restaurant the only five-star rating in the entire state of Texas – one of only 17 restaurants in the entire country to earn that honor.
The quality and attention to detail carries over to overnight guests as well. Opening to the public in 2004, Dos Brisas has only four guestrooms or casitas as they are called. The accommodations are beautifully appointed and comfortable, though not oversized nor equipped with spa bathrooms or upscale amenities.
Each casita comes with a private golf cart enabling guests to explore the spacious acreage of the property. Visitors can also take advantage of special instructional and educational courses, including gourmet cooking, cheese making and wine tastings.
“Our goal has never been to be a large hotel or resort property,” Bosch said. “We want to remain small enough that we can focus on delivering a superior level of service and guest experience.”
In response to the growing reputation, however, Bosch is planning to add another eight casitas to the inventory – each with its own individual pool, as well as more upscale room amenities.
“It’s important to us that people have the best possible experience at Dos Brisas,” said Bosch. “We think the concept of individual casitas with private swimming pools fits nicely with that objective.”
Bosch’s approach to hospitality has not gone unnoticed. In addition to its growing roster of corporate and celebrity clients and fine dining fans, the Inn at Dos Brisas has been admitted into the exclusive Relais & Chateaux – a European organization that judges exceptional inns and guesthouses. Dos Brisas is the only facility in Texas to be so honored.
Be forewarned, however, the luxury of Dos Brisas comes at a price. Dinners begin at $85 per person and go up to $145 per person – based on the number of courses and menu select. A special cheese course and companion beverage services are ala carte options.
Casita rates start at $650 per night and include breakfast and lunch for two. Recreational fees apply to horseback riding, skeet shooting, massage and other serviced activities.
Cheap, it’s not. But for those who want to enjoy and exclusive getaway in luxurious surrounds with personalized service and world-class dining, the Inn at Dos Brisas offers a unique experience
It’s something Doug and Jennifer Bosch wish they got to enjoy more often.
“We are thrilled with the success of the property,” Doug said. “But all too often we have to go back to Houston because there’s no room at the inn.”
For more information on the Inn at Dos Brisas, visit www.dosbrisas.com or call (979) 277-7750.
That’s because the Inn at Dos Brisas – which translates as “two breezes” – has evolved into an internationally acclaimed retreat known for its luxurious atmosphere, highly personalized service and gourmet food in the only Mobil five-star rated restaurant in Texas.
“Our original plan was to create a weekend home we could enjoy with friends and family,” said Doug. “The more work we did to the property, the more popular our weekend outings became.”
Surrounded by horse and cattle ranches in the rolling hills near Brenham, Dos Brisas is a 313-acre ranch crafted for the ultimate in creature comforts. The unique facility now offers the ultimate getaway for captains of industry, celebrities and those that appreciate old world hospitality.
“Jennifer and I love to travel and enjoy fine dining,” said Bosch. “We’ve tried to incorporate the best of what we’ve experienced at Dos Brisas.”
They’ve done just that – amassing a variety of upscale amenities and recreational opportunities like horseback riding, skeet shooting, massage and more. For many, just sitting on the spacious infinity pool deck watching the horses frolicking in meticulously manicured pastures is enough.
But the emphasis at Dos Brisas is definitely on the fine dining.
With acres of certified organic gardens and greenhouse facilities, the Inn at Dos Brisas takes an uncompromising approach to food preparation. Daily menus are prepared by master chef Jason Robinson based on the freshest fruits, vegetables and herbs available from the onsite gardens.
“We conduct a daily walk through of the gardens to determine what produce is at its peak,” said Johnnie Boyd-Baker, the head gardener who leads a full-time horticultural team at Dos Brisas. “We can supply up to 90 percent of our produce requirements in season from our gardens.”
The inn also makes its own cheese and butter – preferring to rely on its own resources when possible. Meat, poultry, seafood and dairy products come from trusted suppliers.
The results are exotic, complex and delicious – featuring unique combinations of tastes and textures matched with specific wines, aperitifs and cocktails that compliment each course of the inn’s typical five- to eight-course nightly meals.
“The addition of specially selected wines or cocktails with each course adds significantly to the dining experience,” said Christopher Bates, general manager and sommelier at Dos Brisas. “We select the perfect companion beverage based on the ingredients and the overall menu.”
For a recent seven-course meal featuring roasted halibut with poached rhubarb and cucumber broth, Bates paired the entrée with a cocktail made of Hendrick’s gin, cucumber juice, Grand Marnier, orange blossom water and agave float – garnished with a floating slice of cucumber.
It was surprisingly refreshing, delicious and an excellent accent to the main course. For dessert, Robinson presented eggplant beignets and eggplant cardamom ice cream – light, sweet and compelling.
To say the Inn at Dos Brisas takes an innovative approach to haute cuisine is an understatement. That may be one reason the Mobil Travel Guide has awarded the restaurant the only five-star rating in the entire state of Texas – one of only 17 restaurants in the entire country to earn that honor.
The quality and attention to detail carries over to overnight guests as well. Opening to the public in 2004, Dos Brisas has only four guestrooms or casitas as they are called. The accommodations are beautifully appointed and comfortable, though not oversized nor equipped with spa bathrooms or upscale amenities.
Each casita comes with a private golf cart enabling guests to explore the spacious acreage of the property. Visitors can also take advantage of special instructional and educational courses, including gourmet cooking, cheese making and wine tastings.
“Our goal has never been to be a large hotel or resort property,” Bosch said. “We want to remain small enough that we can focus on delivering a superior level of service and guest experience.”
In response to the growing reputation, however, Bosch is planning to add another eight casitas to the inventory – each with its own individual pool, as well as more upscale room amenities.
“It’s important to us that people have the best possible experience at Dos Brisas,” said Bosch. “We think the concept of individual casitas with private swimming pools fits nicely with that objective.”
Bosch’s approach to hospitality has not gone unnoticed. In addition to its growing roster of corporate and celebrity clients and fine dining fans, the Inn at Dos Brisas has been admitted into the exclusive Relais & Chateaux – a European organization that judges exceptional inns and guesthouses. Dos Brisas is the only facility in Texas to be so honored.
Be forewarned, however, the luxury of Dos Brisas comes at a price. Dinners begin at $85 per person and go up to $145 per person – based on the number of courses and menu select. A special cheese course and companion beverage services are ala carte options.
Casita rates start at $650 per night and include breakfast and lunch for two. Recreational fees apply to horseback riding, skeet shooting, massage and other serviced activities.
Cheap, it’s not. But for those who want to enjoy and exclusive getaway in luxurious surrounds with personalized service and world-class dining, the Inn at Dos Brisas offers a unique experience
It’s something Doug and Jennifer Bosch wish they got to enjoy more often.
“We are thrilled with the success of the property,” Doug said. “But all too often we have to go back to Houston because there’s no room at the inn.”
For more information on the Inn at Dos Brisas, visit www.dosbrisas.com or call (979) 277-7750.
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