Chef Steve McHugh’s gastropub, Cured at Pearl Brewery in San Antonio is “fired up” for its anticipated reopening this Thursday with something ‘Hot!’ – the “Firehouse Menu” – following closure for repairs due to a small fire on Friday (March 28).
A smoldering stud within the back wall behind the Chef’s Bar caused a piece of insulation to ignite within the contained space. Small amounts of smoke gathered in the air conditioning vents and caused a slight smell to permeate through the dining room. Thanks to the fast response and diligence of San Antonio’s Fire Department there were no injuries and the 110-year-old historic building suffered only minor cosmetic damage to the wall, which is undergoing complete repair.
With the reopening, Cured will present a special “Firehouse Menu” featuring charred, blackened and smoked dishes and cocktails that give a playful nod to the heat of last Friday’s event.
La Fonda Alamo Heights closed
La Fonda Alamo Heights, at 6402of N. New Braunfels Road is closed as of Monday, March 31. The restaurant has been serving Mexican food since 1958.
Also, Mid Point Grill, locating at 1017 N. Flores St, where Green Vegetarian had its start, is now looking for workers. They ask that you apply at that location in person.
A four-course dinner should ease those hunger pangs and quench your thirst for Ranger Creek beer. The four-course dinner features San Antonio Ranger Creek Brewing & Distilling with each course. Each one of Ranger Creek’s creations begins by using local ingredients. This practice ties modern breweries back to older pre-Prohibition breweries that had no choice but to use what was easily grown and readily available.
Raw Texas honey and Texas mesquite wood are just a few of the ingredients used to make each brew unique and distinct. The dinner is Saturday, April 5. It begins at 6:30 p.m. with dinner at 7 p.m. (View the full beer dinner menu here.)
- Reception starts at 6:30 p.m.
- Dinner served at 7 p.m.
- The La Cantera Resort Grille
Make your reservation by calling the Resort Concierge at 210-558-2439. $45 per person. Price includes drinks. Tax and gratuity not included.
San Antonio’s first Jet’s Pizza has landed at 20079 Stone Oak Parkway, in a 1,700 square foot space in the Alta Vista Plaza at the cross street of Hardy Oak.
Jet’s, a Michigan-based chain with a fanatical following, is best known for its signature deep-dish square pizza, available in small, large or party tray.
Jet’s Pizza will give away free slices of its signature deep-dish square pizza with two slices of free deep-dish Jet’s Bread on Saturday, April 5, from 11 a.m. to 3 p.m. (Offer valid at this location only. One offer per person.)
Jet’s prepares its dough fresh daily at each store and uses only the best ingredients for its sauce, premium mozzarella cheese, dough and toppings. Customers can “flavorize” their crust for free from a choice of eight flavors: butter, poppy seed, Parmesan, garlic, Cajun, Romano, sesame seed or Jet’s Turbo Crust.
Salads, subs, wings and breadsticks are also on the menu, along with hand tossed round or New York-style thin crust pizza and Jetzee Subs made with the same great tasting pizza dough.
“Deep dish pizza is not as common in the south. We’re using this free slice giveaway as a chance to introduce our exceptional product to San Antonio. We’re confident that once people try our deep dish, they’ll be hooked,” said store manager Britt Higby.
For carry out or delivery, phone (210) 497-1900. Online ordering is available at www.jetspizza.com. Open Monday through Thursday, 11 a.m. to 10 p.m., Friday and Saturday, 11 a.m. to 11 p.m. and Sunday, noon to 10 p.m.
Put Sustenio’s four-course Mediterranean dinner on your calendar
Fresh after completely revamping the menu at Sustenio, chef Stephan Pyles is continuing to explore the flavors of the Mediterranean by hosting a special four-course dinner paired with wines from the region on Sat. April 12.
The dinner begins at 7 p.m. in the private dining room at Sustenio. The cost is $75 per person, excluding tax and gratuity. Reservations are available on a first-come, first-served basis for 40 guests and can be made by calling Sustenio at (210) 598 -2950.
The menu includes a first course of Nantucket Bay Scallops with Olive Oil Poached Potatoes and Tomatoes, Crispy Artichokes and Grape Leaf Vinaigrette, served with a 2012 Boutari Moschofilero from Greece.
For the second course, Pyles will serve Mar i Muntanya, Braised Pork Belly and Calamari with Black Rice, paired with La Colombina 2007 Rosso di Montalcino from Tuscany, Italy.
Shawarma Marinated Lamb Loin with Black Olives, Mediterranean Couscous Fritter and Labneh Foam will be accompanied by M. Riscal Reserva Rioja, a 2007 Spanish Tempranillo.
For dessert, Almond-Orange Cake with Almond-Rose-Gum Mastic Ice Cream will be paired with N.V. Ruffino Prosecco from Veneto, Italy.
Sustenio is located within Éilan Hotel & Spa, 17103 La Cantera Parkway.