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Restaurant Notes & Quotes: Whataburger Helps Santa; Zedric’s Open; Z’Tejas Begins Brunch

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Santa, Whataburger employees and Christmas Under the Bridge help some children have a merry Christmas.

Santa, Whataburger and Christmas Under the Bridge make the season bright.

Spreading Christmas cheer.

Whataburger gives Santa a hand

This year, Whataburger partnered with Christmas Under the Bridge as part of Whataburger Serves, the company’s long-term series of themed activities that demonstrate Whataburger’s service-oriented approach to business.

Employees from the burger chain collected 550 toys from an internal toy drive and more than 60 employees helped Santa this past Saturday distribute toys under the bridge.

As you can see from the photos, the children were more than happy to meet Santa and party with people from both organizations.

Boys & Girls Club members get cooking

The Boys & Girls Clubs of San Antonio hosted its fifth annual luncheon at Citrus in the Hotel Valencia, 150 E. Houston St.

With the help of Citrus’ executive chef Jeffrey Balfour, children from each of the area’s five Boys & Girls Clubs branches helped prepare the meal, which was served to 14 people including club board members and community supporters.

In addition, the hotel presented the Boys & Girls Clubs of San Antonio officials with dozens of toys collected from guests and employees through the hotel’s annual toy drive.

A healthy choice for those on the run

Zedric’s has opened at 2267 N.W. Military Hwy.

The healthy, gourmet-to-go place is open 10 a.m.-7 p.m. daily.

Chef Zach Lutton is a graduate of the Culinary Institute of America in Hyde Park, N.Y., who returned to his hometown of San Antonio to cook. Once home, he noticed there was a shortage of “healthy, delicious food in San Antonio and that it was a difficult place to be health conscious,” he writes.

So, he devised a daily menu from breakfast to dinner with dietitian Victoria Dominguez that includes cage-free eggs, local produce when available and organic weekly specials. There are vegetarian dishes as well as nut-free items. All are prepared in advance and can be heated when needed.

A few items include Ground Turkey Picadillo Breakfast Tacos, Hawaiian Cobb Salad, Sirloin Steak Salad, Oven-roasted Pork Tenderloin, and Shrimp Whole Wheat Pasta Toss.

Call 210-541-0404. Click here for a menu and more information. Delivery is also available for a flat $10 fee.

If you have questions for a dietitian, Dominguez is available by appointment. Call 210-859-5673.

The agave plant

Cibolo Moon earns rare tequila certification

Cibolo Moon at the JW Marriott San Antonio Hill Country Resort, 23808 Resort Parkway, is the first restaurant in Texas to become T certified by the Consejo Regulador del Tequila, or Tequila Regulatory Council of Mexico.

“This is a true honor for us,” stated Scott Siebert, director of food and beverage for the resort. “Tequila is a specialty among our beverage offerings at Cibolo Moon and this designation highlights the work we have done to ensure our guests enjoy the finest tequilas available in the most unique and memorable ways.”

Cibolo Moon’s bar currently features more than 100 tequilas. Guests can enjoy a private tequila tasting, savor one of the many infused tequilas or have a favorite tequila custom-aged in one of the restaurant’s special oak barrels to enjoy on their next visit.

There are numerous requirements to receive the T certificate, including a list of drinks prepared using tequila, dishes in which one of the main ingredients is tequila, and at least 80 percent of the staff must be trained on tequila knowledge, such as the blue agave plant that is used to make tequila.

For information, call 210-276-2500.

Watermark Grill reopens

Watermark Grill, 18740 Stone Oak Parkway, has reopened under chef Philippe Pinon.

The new chef, who was most recently at the Ritz-Carlton Coconut Grove in Miami, has introduced a new menu featuring dishes such as Focaccia-crusted Atlantic Salmon with fennel and tomato confit,  Olive Tapenade Alaskan Halibut with rock shrimp and asparagus pomodore and  Chorizo-crusted Black Cod with potato baccalau and a sauvignon herbs sauce.

“Balance is very important, not only in the spices we use to ensure the best flavor, but also in making sure that as much emphasis is put on service and the guest experience,” the chef says.

More items from the menu include Velvet Lobster Bisque, Vegetable Minestrone and Gazpacho Andalou soups; Yellow and Red Roma Tomato Tart, Yellow Fin Tuna Tartar, Jumbo Lump Crab Cake, Rock Shrimp Avocado, Seared Nantucket Sea Scallops, King Crab Leg au Poivre, and Lobster and Truffle Mac ‘N’ Cheese appetizers; as well as Panzanella, Mixed Green; and Watermark Caesar salads.

Other entrées include Fisherman Marmite, a bouillabaisse-style dish; Seared Chilean Sea Bass with hearts of palm risotto and porcini mushroom foam; Rotisserie Achiote Organic Chicken;  Rosemary Citrus Gremolata New York Strip; and  Braised Chianti Beef Short Ribs.

Watermark Grill also has new hours: 11 a.m.–10 p.m. Tuesday-Friday, 11 a.m.–11 p.m. Saturday; and 10:30 a.m.–9 p.m. Sunday. For information, call 210-483-7600.

Brunch at Z’Tejas every Saturday, Sunday

Z’Tejas Southwestern Grill, 15900 La Cantera Parkway, is now offering brunch on Saturday and Sunday from 10 a.m. to 3 p.m.

Dishes include a spinach and wild mushroom omelet, breakfast enchiladas, Willie’s homemade buttermilk pancakes, and a Cajun ham omelet. The full menu can be found online at www.ztejas.com/sanantonio.

The Weekend Fun Bar during brunch hours features the following for $3.50: Bloody Mary with Grey Goose Vodka,         Bloody Maria with 1800 Silver Tequila,  screwdriver with Grey Goose Vodka and mimosa with Domain Ste. Michelle.

For more information, call 210-690-3334.

If you have restaurant information, e-mail info@savorsa.com.

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