The Hofbräu & Beer Garden is opening a second location. In late February, the restaurant will open in the Rim Shopping Center off I-10.
The new location will cover 8,400 square feet in a ranch-style structure and will feature the same Texas favorites found at the original location, 7310 Jones Maltsburger Road, which has been open for the past three years.
In addition to the likes of chicken-fried ribeye and brisket nachos, the Hofbräu will feature various versions of its famous Dos-a-Rita cocktail.
For more information, check out the Hofbräu’s Facebook page.
Excitement on tap at the Point
The Point Park & Eats, 24188 Boerne Stage Road, is celebrating a Year of Beer with an inaugural event taking place Jan. 10.
Each month, the Point will showcase a Texas brewery, offering guests the chance to come out meet the brewer and learn a little about their beers and their operation.
Food trucks will incorporate the featured brewery into their menu or pair a select menu item with the beer, according to a post from the Point on Facebook: “We welcome Pedernales Brewing Company for January’s Year of Beer Dinner!”
It doesn’t cost anything to show up and meet the brewer, but food and beer will be sold separately.
For more information, call (210) 251-3380.
Vegeria named one of the best
Vegeria Vegan Tex-Mex & American Cuisine, 8407 Broadway, has been named one of the 10 great places for vegetarian food in the county, according to USA Today.
Vegan nachos and smoked mushroom tacos were standouts, as were raw beet ravioli filled with chipotle almond cheese and a raw avocado burger.
If eating more healthfully in the new year were one of your resolutions, you may want to give the restaurant a try, especially the raw offerings.
Call (210) 826-4223 for information.
Smells good enough to eat
I got after a restaurateur recently because her perfume was so overwhelming that I couldn’t smell the food in front of me.
I wonder if I would feel the same had she been wearing Tamale, a new fragrance that may appear this spring. And yes, it smells of corn, according to an article on Huffington Post.
I just wonder how many of the women who work in San Antonio’s tamalerias would appreciate finding a bottle of this wrapped up for their birthday or Christmas present.
Frothing at the mouth for foam at home?
Didn’t get the culinary whipper you wanted for Christmas? Or perhaps you’re just hankering to make Liquid Popcorn with Caramel Froth or Air Bread Philly Cheesesteak.
You practically need a chemistry set and an advanced science degree to whip up some of these culinary creations.
For years now, molecular gastronomy has been the domain of chef’s, but it couldn’t remain in the commercial kitchen forever. Now you stock up on all the gadgets you need, thanks to MolecularRecipes.com, which offers recipes as well as the equipment needed to make caviar out of Cointreau.
For some ideas, visit http://store.molecularrecipes.com. Here’s hoping your experiments turn out better than a few of the molecular gastronomy touchdishes