It’s truffle season, time once again for the rare and aromatic fungi from Europe to make their way back on to area menus.
At Oloroso, 1024 S. Alamo St., chef Josh Cross has developed several new dishes using both black and white truffles.
The black Burgundy Truffles are featured in a dish of toasted spaetzle, truffle cream, and barley poached Malpeque oysters before being finished with slices of fresh Burgundy truffle.
White Alba truffles from Italy are being used in a variation of the most traditional truffle dish: truffle risotto. Yet, in this version, Yukon gold potatoes are used and the dish is crowed with the white Albas.
Not content to stop there, Cross features Burgundy truffles on duck confit salad and grilled hangar steak.
Oloroso , which specializes in Mediterranean-inspired food, is now open Monday-Friday for lunch and Tuesday-Saturday for dinner. Call (210) 223-3600 or click here.