Archive | August 2nd, 2011

Restaurant Notes & Quotes: Openings, Re-Opening, and Another Throw Down

Restaurant Notes & Quotes: Openings, Re-Opening, and Another Throw Down

A trio of tantalizing tacos from Davila's BBQ: pork belly (left), short rib and carnitas.

October throw down in Bulverde

If you loved this past weekend’s Boardwalk on Bulverde’s Food Truck Throw Down, you’ll want to look forward to their next event. This will be Octobeer Fest. Sometime in October, of course, but dates will be announced in the near future.

Pork Belly Prix Fixe Tasting at The Lodge Restaurant, Today and Wednesday only

Pork belly fans can sample this succulent meat prepared several ways at The Lodge Restaurant of Castle Hills for $30. The price includes a glass of wine, and the seating for this event is limited. Call for reservations at 210-349-8466.

On the menu:  Creamy Yukon Gold and Applewood Smoked Bacon Vichyssoise with Chive Crema and Bacon Fat Croutons;  Slow-braised Asian Pork Ragu with Pancetta, Soba Noodles and Orange Ginger Broth; Pan-seared Pork Belly with Celery Root Purée, Butter-poached Apple and Blue Cheese “Snow”; for dessert, Chocolate Nutella Torte with Candied Bacon Jam and Peanut Butter Mousse.

DUK Truck at Saglimbeni’s on Saturday

Check out the popular mobile food extravaganza by Jason Dady, the DUK Truck. It will be parked at Joe Saglimbeni Fine Wine, 638 Rhapsody Drive, from 1-3 on Saturday.

Sizzler brings Indian to Universal City

Sizzler has opened at 2053 Universal City Blvd. near Pat Booker Road in Universal City.

The Indian restaurant specializes in chicken tandoori, naan, curries, kebabs and biryani.

Lunch brings a buffet from 11 a.m.-2:30 p.m. Monday-Saturday for $6.99 a person. The dinner buffet costs $8.99, includes lamb and is available from 5 to 9 p.m. Monday-Saturday.

The regular menu features a host of Northern Indian favorites including numerous vegetarian dishes.

For more information, call 210-314-3001.

Costa Pacifica serves up the Mexican Pacific

Costa Pacifica has opened at 434 N. Loop 1604 W., in the space formerly occupied by Spice.

The restaurant offers Panga Shrimp with a creamy mushroom and cheese sauce, shrimp-stuffed fish fillet, Diabla Shrimp, a Popeye fillet with spinach and mushroom sauce, and Parmesan fillet. There’s even Butter Garlic Octopus. For the beef eater, there  are beef fajitas with guacamole.

The fish taco “al pastor” features fish, pineapple and bacon marinated in achiote. Seafood empanadas, shrimp skewers, and coconut shrimp are also on the menu.

Happy hour is 4-7 p.m. Monday-Friday. Kitchen hours are 11 a.m.-10 p.m. Monday-Tuesday, 11 a.m.-11 p.m. Wednesday-Thursday, 11 a.m.-11:30 p.m. Friday-Saturday and 11 a.m.-9 p.m. Sunday with the bar staying open later.

Call ( 210) 491-1378 or visit

Bright Shawl reopens with renovations, new management

The Bright Shawl, 819 Augusta St., reopened Monday. The Junior League of San Antonio, Inc., which has owned the property as a fundraiser since 1925, is resuming management and a new management staff is assuming duties. The team includes Victor Cervantes, general manager; Erica Clark, catering director; John Gemperlein, executive chef; and George Urrabazo, executive sous chef and pastry chef.

Cervantes oversaw The Bright Shawl’s recent renovations, including a complete remodel of the kitchen, the addition of an elegant wine cellar, a revamped outdoor patio, new glassware, kitchenware, and new decor. The kitchen now features an Alto-shaam smoker, allowing The Bright Shawl to expand its menu and catering options.

The Bright Shawl’s net proceeds will be returned to the community through its relationships with more than 50 area non-profits. The Junior League of San Antonio is one of only three junior leagues in the country with its own restaurant.

Freetail Brewing Co. won’t expand to Houston

Having previously announced expansion into the Houston market, Freetail Brewing Co. will suspend plans for this second location, says founder and CEO Scott Metzger.

“As I moved forward with the Freetail Houston project, I began to run into an increasing level of resistance in capital markets. A brewpub is a good project for downtown Houston, but the deal is simply not there for me at this time,” explained Metzger.

“When we announced the project on May 17, we also stated there were financial considerations to be addressed. Those considerations are ultimately what put this project on hold indefinitely, and no other reason. To move forward with the project at this time would be irresponsible and an injustice to my company and the City of Houston.

“For now my focus will be to continue growing our successful original location, which has internal expansion needs of its own, and moving forward in the battle for fair reform of the Texas Alcoholic Beverage Code, as it relates to the activities of our state’s brewpubs and breweries,” Metzger said.




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Yogurt Mousse with Lemon Myrtle

Yogurt Mousse with Lemon Myrtle

Yogurt Mousse with Lemon Myrtle, an Australian-flavored treat.

This recipe, from spice expert Aliza Green, calls for one of the unusual spices she featured at a class here earlier this summer.

Australian Lemon Myrtle is described in her book, “Herbs and Spices” (Quirk Books, $15.95), as having lemon-scented leaves that resemble bay leaves, and a fragrance and flavor that combines lemon verbena, lemongrass and wild lime with a hint of eucalyptus.

If you need to make a substitute, look to that description and add a little lime zest and finely minced or ground lemon grass. Also, note that the recipe calls for European sheet gelatin, which has a more delicate texture and flavor than American gelatin. (If you don’t have sheet, or leaf gelatin, here is a conversion rate: 12 level teaspoons of gelatin per ounce, which breaks down to 1.2 teaspoons per sheet). You might also consider using sheet gelatin in ultra-delicate dishes such as panna cotta.

The Yogurt Mousse served at her class was garnished with Turkish cookies and slices of fresh mango. This recipe makes 10 cups of mousse, for a total of 12 servings.


Yogurt Mousse with Lemon Myrtle

1 1/4 cups sugar
2 teaspoons ground Australian lemon myrtle
8 sheets gelatin, softened in cold water 10 minutes, or use about 9 teaspoons powdered gelatin
1 1/2 cups heavy cream, chilled
1 1/2 cups Greek whole milk yogurt (drained)

Have ready 12 small custard cups or ramekins, about 1 cup each. Bring 1 cup water to a boil. Add sugar, lemon myrtle and drained gelatin sheets and stir until dissolved and the liquid is clear. Strain the liquid through a fine sieve. Cool to room temperature then chill until the mixture is syrupy, about 30 minutes, stirring occasionally. (If it sets, melt briefly in the microwave.)

Fold the cooled lemon myrtle mixture into the yogurt. In the bowl of a standing mixer, fitted with the whisk attachment, beat the cream until firm, then gently fold into the yogurt.

Spoon or pour into the cup, cover them and let set for at least 2 hours or overnight. (This recipe does not say to let them set in the refrigerator, but I would.) Accompany with sliced mango and/or kiwi.

Makes 10 cups total, or about 12 servings.

From Aliza Green

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