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Restaurant Notes and Quotes

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It's back to being Boehler's.

New Boehler’s at old Liberty Bar location
We haven’t yet explored the new restaurant at 328 E. Josephine St., inside the building that still leans but no longer houses the Liberty Bar. The business might be new, but the Boehler’s name is straight out of the building’s history, predating even the Liberty Bar. We checked out the menu and noticed the likes of Green Chile Meatloaf, Grilled Chicken Paillard and Pecan-crusted Pork. Sounds promising. The restaurant is open daily for lunch and dinner.

Remodeling work continues at Rosario's.

Rosario’s new look
The remodeling is still in the works at Rosario’s Café y Cantina on Alamo Street. The new look includes latticed dividers to add a sense of privacy here and there and to (we can hope) help baffle some of the noise. At left is a quick look at what’s happening so far.

Not just another Brazilian steakhouse
Texas de Brazil plans to open on Dec. 28 in the Kress Building at 313 E. Houston St., according to the restaurant’s website.

The restaurant is a churrascaria, the Brazilian-style steakhouse, which is proving to be popular in these carnivorous climes. The difference here is that San Antonio will be home to the state’s first aerial wine artists. If you want to get a sneak peek of an aerialist at work, click here. We predict this will sell plenty of wine to go with all that meat.

Also, check out their Grand Opening special: $74 per couple includes two regular dinners, two desserts, non-alcoholic beverages (ice tea, soda or coffee) and either a bottle of champagne or wine. Tax and gratuity additional. This special is valid from the opening date through  Jan. 31.  Just mention this special offer when making reservation. Not valid with any other offers.

Thanksgiving Eve Dinner and Weekend Brunches at Insignia
If you’re saving your cooking energy for Thursday and want a night out tonight (Thanksgiving Eve), Restaurant Insignia, 410 S. Alamo St. at the Fairmount Hotel is offering a prix fixe dinner for $35 per person. Appetizer is Seasonal Squash Bisque or a Mixed Field Greens “Greek Salad”; the entrée course choices are Pan-roasted Chicken Breast with Barley “Risotto”, Melted Onions, Lardons, and Chicken Sage Jus, Wood Oven Roasted Salmon or Cast Iron Beef Tenderloin, and Root Vegetables two ways. Desserts: Nutella Cake, Banana Brulée, Banana Cream, Peanut Butter Pumpkin Crumb Cake, Candied Walnut Nougat, Salted Caramel “Mousse” or Key Lime Pie Parfait. 210-223-0401. Insignia is also offering brunch on Friday, Saturday and Sunday, from 10:30 a.m. to 3:30 p.m.

‘Throwdown!’ on the page
Several years ago (though it seems like yesterday), Bobby Flay returned to San Antonio where he challenged Diana Barrios Treviño to see who could make the best puffy tacos.

The scene was La Hacienda de los Barrios, 18747 Redland Road. Barrios Treviño had shown Flay how to make the local favorite the first time he came to town, so it was a classic case of master v. student. The winner? Barrios Treviño, of course.

Flay pays tribute to Barrios Treviño, her mother, the late Viola Barrios, and to the puffy taco in his latest cookbook, “Bobby Flay’s Throwdown!” (Clarkson Potter, $27.50).

Barrios Treviño returns the favor. “What can we say!” the local chef says. “We’re still enjoying the fun that this show brought and also so grateful for the opportunity! We are selling the book at both Los Barrios and La Hacienda. Bobby did a great job talking about our ‘Throwdown!’ and also about his experience with my mom. We could not be happier!”

The new look at the Cove.

Elbow room at The Cove
We enjoyed a lunch of fish and shrimp tacos, salad and a beanburger at The Cove, 606 W. Cypress. Also our first look at the newly remodeled and enlarged space in the ordering area. Now, nobody really wants the Cove to be too spiffed up, as it would stray from it purely funky roots. But more moving-around space has really helped the stand-up-and-order situation. Not that we’re complaining about that — nor did we have any complaints at all about the tasty SOL food (sustainable, organic, local) — the beef in the burgers and the good array of flavors in the tacos and salad dressings remind us why we need to dock more often at the Cove, not just spin around that curve on our way to someplace else.

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