Italy

Archive | News

A Food Hall Comes to the Pearl in Late July

A Food Hall Comes to the Pearl in Late July

The Good Kind

Pearl is excited to announce the opening of San Antonio’s first food hall, The Bottling Department Food Hall at 312 Pearl Parkway, in late July. 

Bud’s Rotisserie

The Bottling Department will house five independently owned food vendors that span a wide range of cuisine, along with a bar serving wine and beer curated in partnership with High Street Wine.

“The opening of The Bottling Department marks a poignant milestone in the completion of the renovation of the original 18-acre Pearl Brewery property. We can’t think of a more fitting homage to the rich history of this neighborhood than to create a place where San Antonio can come together to make and share great food and camaraderie,” said Pearl chief marketing officer Elizabeth Fauerso.

The new tenants include:

Bud’s Southern Rotisserie, specializing in Southern comfort food with a soul deep in the heart of Louisiana. Pieter and Susan Sypesteyn of Cookhouse and NOLA Brunch & Beignets are behind the venture. The menu will revolve around Bud’s slow-cooked porchetta and signature rotisserie chicken, which will make for a fast casual dining experience that is heartwarming and mouthwatering. Guests can choose from side dishes jambalaya, Cajun cornbread, candied yams, potatoes roasted in drippings, and more.

Fetcher’s

Fletcher’s, an all-American hamburger concept from chef Sergio Remolina. Focused on quality ingredients, the unique patty is made of a short rib, chuck, and brisket blend and served with artisan lettuce and sugar cane ketchup on brioche buns from Tribeca Ovens. The menu will also feature hot dog sausages made from 100 percent organic Texas Akaushi beef, organic chicken from Red Bird Farms and milk shakes.

Maybelle’s, a doughnut shop from Charlie Biedenharn, Anne Ng, and Jeremy Mandrell, the team behind Bakery Lorraine. The shop will offer gourmet donuts made fresh daily, kolaches, fried pies and Merit coffee.

Tenko, a ramen bar and first fast casual concept from industry veterans chef Quealy Watson (of The Monterey and Hot Joy) and business partner Jennifer Dobbertin. The menu focuses on ramen and a handful of small Japanese accompaniments with dishes such as the spicy miso tonkotsu ramen, crispy barbacoa gyozas with togarashi salsa ranch and chicken fajita karaage with black pepper ponzu.

Tenko Ramen

The Good Kind, a modern market and cafe from Tim McDiarmid, offering food and lifestyle choices that encourage a more balanced and sustainable life. The Good Kind is food you feel good about eating everyday and is based on the vision of providing the San Antonio community with food that is clean, nourishing, sustainable, and delicious.

Originally constructed in 1894, the Pearl Bottling House was destroyed in a fire in 2003. Clayton & Little Architects were responsible for the redesign and pulled its architectural cues from historic photos and original drawings. Many salvaged materials were incorporated into the building façade, restoring the building and reviving the classic little jewel. The tile throughout is handmade and meant to resemble a tile pattern from archival photos. Bottling Department is 5,500 square feet. Adjacent to Pearl Park, The Bottling Department will offer guests a place to dine, drink, and relax while enjoying interactive water features, the nearly two-acre lawn of Pearl Park, and the abundant shade of the Pearl Pavilion.

The Bottling Department will be open Sunday through Thursday, 7 a.m. to 9 p.m. and Friday and Saturday, 7 a.m. to 10 p.m. Maybelle and The Good Kind will be the only purveyors open for breakfast. For more information visit www.bottlingdept.com.  

Maybelle’s

Posted in Featured, NewsComments Off on A Food Hall Comes to the Pearl in Late July

A Summer of Music and Barbecue Awaits at The County Line

A Summer of Music and Barbecue Awaits at The County Line

The Ancira Chrysler Jeep Dodge Ram 2017 Live Music Series at The County Line, which benefits the San Antonio Food Bank, is back for its 17th year— again on Thursday nights.  This very popular live music series will run through Aug. 28 at The County Line Bar-B-Q restaurant at 10101 I-10 W.

Full seating and dining will again be available on the patio beginning each concert night at 6 p.m. through the end of the concert at 9:30 p.m. Happy hour will run inside and outside of the restaurant, from 3 to 9:30 p.m. on concert days.

As always, this live music series is free. However, all who attend are asked to make a food or monetary donation to the San Antonio Food Bank.  Since the series started in 2001, it has funded 774,679 meals because of the $94,278.50 and 48,804 pounds of food donated to the Food Bank by County Line concert-goers.   In 2015, the County Line was recognized by the San Antonio Food Bank for raising enough food to feed more than 1 million people since the series’ start. 

Held on the restaurant’s open-air patio, the headliner goes on at 7:30 p.m. Concerts are held rain or shine.  Free parking is available at Hallmark College, less than one block away on I-10 access road.

“Randy Goss was a food guy extraordinaire, and he knew that someone who couldn’t eat would have trouble working, studying, or simply living a health life.  His commitment to feeding the hungry lives on with the County Line Music Series, and we are humbled to be the conduit for the community’s support to nourish those in need,”  says Eric S. Cooper, president and CEO of the San Antonio Food Bank. Sponsors thus far include Ancira Chrysler Jeep Dodge Ram; Rebecca Creek; Enchanted Rock Vodka; Twilight Services; KSYM 90.1 FM; Comfort Air; Red Bull; Ozarka; Hallmark College; and Pure Party Ice.

County Line’s Friday Night Live series will also begin again April 7. Held on the restaurant’s patio, FNL features full-service dining under the stars, with San Antonio’s favorite singers/songwriters/musicians—usually acoustical—performing from 7 to 10 p.m. through Aug. 25.

Held on the restaurant’s plush outdoor patio (weather permitting), FNL features full-service dining under the stars, with San Antonio’s favorite singers/songwriters/musicians.  Diners can come early for Happy Hour in the restaurant’s bar, patio and dining room from 3 to 7 p.m.  Reservations are welcome; call 210-641-1998 to reserve a table, at no charge. In the case of inclement weather, the concerts will be canceled, so call restaurant for update.

The County Line continually updates the concert line-up at http://countyline.com/I10Music_shedule_sponsors.html. Call 210-641-1998 for more information.

 

Posted in Featured, NewsComments Off on A Summer of Music and Barbecue Awaits at The County Line

Texas Treasures: Green Pea and Apple Salad

Texas Treasures: Green Pea and Apple Salad

Some food lovers go for Saveur or Bon Appetit, leafing through issue after issue in search of new recipes. I have a habit of scouring Texas cookbooks from all corners of the state. That’s how I came across this spring-time salad recipe, which features green peas, apple and mint.

The recipe was in the 1980 collection, “Waco Cotton Palace Cookbook: A Legacy of Gracious Dining,” which marked the 10th anniversary of the Waco Cotton Palace Pageant. The title of the book wasn’t promising. Who cares about a cotton pageant court? You might not, until you notice that there, opposite a picture of the Royal Court of 1976, is a recipe for Great-Grandmother’s Orange Pie with sherry in it. Or Dwight’s Picnic Chicken coated in Dijon mustard on the same page as Chicken Breasts Supreme with a topping of chipped beef and bacon.

In this fairly unassuming book are Texas recipes well worth exploring.

In the case of the Green Pea and Apple Salad, the appeal was first in the layering of favorite flavors, followed by the ease with which it all came together. The longest thing that took in making of this salad is chopping the apple. 

The only problem I had is that horseradish today isn’t like the horseradish of 37 years ago, when the cookbook was printed. The jar I bought simply had no zip to it. So, even though I more than doubled the amount, the salad lacked a slightly spiky quality that I think would have helped. In that case, the salt really helped. So, taste and adjust as necessary.

This salad was great with lamb. I’m sure it would be just as versatile with everything from picnics to potlucks.

Green Pea and Apple Salad

4 cups frozen peas
1 cup sour cream
1 teaspoon horseradish
1 teaspoon chopped fresh mint
2 tablespoons thinly sliced green onions (include some of the tops)
1 tart apple, unpeeled and finely chopped
Salt, to taste

You can add the apple to the dressing to keep the color fresh before stirring in the peas.

Thaw peas. Do not cook. Mix sour cream, horseradish, mint and onions. Add peas and apples and season with salt. Chill.

If fresh mint is not available, a few drops of spearmint or peppermint flavoring may be added, but add sparingly and taste — it doesn’t take much.

Makes 8 servings.

From Mrs. Edgar Jablonowski (Beth)/”Waco Cotton Palace Cookbook: A Legacy of Gracious Dining”

Posted in Featured, RecipesComments Off on Texas Treasures: Green Pea and Apple Salad

What Do You Do with Mamey Sapote?

What Do You Do with Mamey Sapote?

Mamey sapote in the market.

I was walking through the produce section of my neighborhood H-E-B the other day when I first spotted them. They looked like overgrown sweet potatoes crossed with a football, but they weren’t with the tubers. They were in the exotic fruit section, next to layers of dragon fruit, guavas and fingerling bananas.

Mamey cut in half

The sign indicated that they were mamey sapotes and the price was close to $4 a pound.

Pricey to be sure, but I can’t resist something new — or at least new to me. So, I Googled the fruit on my phone and found out that I wanted one that was soft without it being bruised. I took one of the smaller ones, which still rang up at about $12.

Despite the size, the mamey can be cut in half lengthwise, like an avocado. There is a long black pit at the center, also like an avocado. You don’t eat the peeling, but you do eat the soft flesh inside. But there the similarities between the two fruits end.

Mamey tastes earthier, more like an dryer papaya. That could be a polite way of saying it is boring or too subtle to be truly enjoyable by itself. I wasn’t overwhelmed by the thick texture and the almost dehydrating pucker that it brought to my mouth. 

A mamey milkshake with ice cream and milk

But you don’t have to eat mamey by itself. Many of the recipes I found online referred to mamey milkshakes, so I hauled out the Vitamix and filled it with a bit of fruit, milk and vanilla ice cream as well as an extra splash of vanilla. You’ll want a strong blender, because the fruit is dense and absorbs a lot of extra liquid, so you’ll need a strong motor as you add more and more milk to dilute it to get the texture you want. The result was comforting without being especially exciting — which I find strange when you consider that it had ice cream in it. What isn’t made more wonderful by the addition of ice cream? 

I read up on the fruit. It grows in Mexico and Central America as well as Australia on trees that can gain up to 148 feet in height. That is, at least, if you believe the Wikipedia entry on pouteria sapote.

Just add rum

So, it likes tropical climes. It might like complementary tropical flavors, like coconut milk. So I started over and created a non-dairy milkshake with a can of coconut milk and a little water. I also added cinnamon this time, which brought out a really comforting, pumpkin pie like flavor. That was what the first milkshake needed, not more vanilla.

And then I got an even better idea.

Out came the spiced rum and suddenly everything fell into place. That was the real lift the mamey milkshake needed.

Or maybe it was just the lift I needed.

By the way, I thought about planting that pit, but I doubt I will. I don’t think the neighbors would appreciate a tree approximating Jack’s beanstalk shooting up out of my backyard. 

So what do you do with mamey sapote?

 

Posted in Featured, Griffin to Go, How ToComments Off on What Do You Do with Mamey Sapote?

Get a Preview of Springtime Riches with a Rhubarb Cherry Pie

Get a Preview of Springtime Riches with a Rhubarb Cherry Pie

Rhubarb Cherry Pie right out of the oven

I’ve been hankering for some “pieplant pie” ever since I came across the term while reading Della T. Lutes’ 1935 food memoir, “The Country Kitchen.”

“Pieplant” is apparently a late 19th century term for rhubarb, which is one of the first things to grow up north in the spring.

“Slender, almost translucent pipes of rose color blanching to snowy white where stem meets the parent root; mere rods of tart juiciness held upright by a deeper fibrous body that melts to pulp at the mere hint of heat,” Lutes writes.

I remember that sight oh so well when I lived in upstate New York, where rhubarb would grow for more than six months each year. And that flavor could hardly be bettered, especially when baked in a pie.

Our rhubarb in San Antonio isn’t always fresh, especially this time of year. But you can find it in the freezer section. I went to pick up some and was surprised to find tart cherries next to it. I grabbed a bag of each and set out to make my own version of pieplant pie, which I hope you enjoy.

Rhubarb Cherry Pie

Rhubarb Cherry Pie filling

2 pie crusts, unbaked, separate use

1 (16-ounce) package frozen rhubarb, thawed
1 (12-ounce) package tart cherries, thawed
3/4 cup sugar
1/4 cup cornstarch
Juice of 1/2 lemon
2 teaspoons vanilla
1/2 teaspoon salt
4 tablespoons butter, cut in small pieces

1 egg white
Sugar

Roll out one of the pie crusts and line a 9-inch pie pan. Set aside.

In a bowl, combine rhubarb, cherries, sugar, cornstarch, lemon juice, vanilla and salt. Stir until sugar and starch are thoroughly incorporated. Let sit at least 5 minutes.

Heat oven to 400 degrees.

Make a lattice crust.

When rhubarb-cherry mixture is ready, pour into pie pan. Sprinkle the butter pieces over the top.

Roll out the second pie crust and cut into strips about 1/2-inch. You can use a knife, if you don’t have a pastry stamp cutter wheel. Create a lattice over the top.

Mix an egg white with a splash of warm water. Brush over the lattice crust. Sprinkle with a light amount of sugar.

Bake for 20 minutes. Reduce heat to 350 degrees. Bake for 45 minutes or until crust is a deep golden brown and the filling is bubbly.

Makes 1 pie.

Adapted from Michael Symon

 

Posted in Featured, RecipesComments Off on Get a Preview of Springtime Riches with a Rhubarb Cherry Pie

It’s Time to Go Cajun for a Good Cause, Ma Cher

It’s Time to Go Cajun for a Good Cause, Ma Cher

ARTS San Antonio is having its annual spring gala at 6:30 p.m. March 2. The Cajun-themed dinner, “Deep in the Arts of Texas,” will feature a multi-course dinner at Boudro’s Texas Bistro, 209 N. Presa St., along with special guest, two-time Grammy-award winning BeauSoleil avec Michael Doucet.

The event is a major fundraising benefit for ARTS San Antonio’s education initiative ARtsTEach.

Chef Robbie Nowlin is preparing feast that will include stations offering Cajun Fried Turkey with a Rosemary Biscuit, Jambalaya with Roasted Chicken and Adouille Sausage, Crawfish Effouffee, Fried Catfish, Blackened Drum Pontchartrain, Shrimp and Stone Ground Grits, Fried Oyster Po-Boys, Roasted Quail and Baked Oysters Rockefeller, among other dishes. 

BeauSoleil avec Michael Doucet is regarded as “the best Cajun band in world”, according to Garrison Keillor of Prairie Home Companion. It takes the rich Cajun traditions of Louisiana and artfully blends elements of zydeco, New Orleans jazz, Tex-Mex, country, blues into satisfying music. BeauSoleil avec Michael Doucet was featured on “Austin City Limits,” HBO’s “Treme” and on Garrison Keillor’s “A Prairie Home Companion.” In 2005, BeauSoleil founder Doucet was awarded a National Heritage Fellowship by the National Endowment for the Arts.

Each year, the ARTS San Antonio Board of Directors honors a person or group with its Lifetime Service to Community Cultural Enrichment Award. This year, it is going to Capital Group. The award recognizes and honors significant leadership, support and impact in improving the quality of cultural life and the performing arts in the community.

“ARTS San Antonio is thrilled to recognize Capital Group for its support. Capital Group has been a consistent and generous supporter of the arts and arts education in our community for many years,” said John Toohey, president and executive director of ARTS San Antonio. “A number of Capital Group associates have served in active volunteer leadership roles in nonprofit community service and arts organizations.”

“We are truly honored to be the 2017 award recipient,” said Erika Ivanyi, senior vice president, Capital Group and general manager of the San Antonio Service Center. “We value art, art education and everything it represents in the community. Art must live on in all forms. Serving others in this way means there’s a future in art,” said Ivanyi.

Tickets and sponsorships for the gala can be purchased online at www.artssa.org or by calling (210) 226-2891. Seating is limited.

Posted in NewsComments Off on It’s Time to Go Cajun for a Good Cause, Ma Cher

The Good Food Awards Show Some Love to Texas Black Gold Garlic

The Good Food Awards Show Some Love to Texas Black Gold Garlic

San Antonio-based gourmet food manufacturer Texas Black Gold Garlic was honored at the recent Good Food Awards. Its Texas Black Gold Garlic Purée won in the pantry category.

The Good Food Awards are considered the Emmys of the culinary world. When choosing the winners, the products are evaluated on flavor as well as their dedication to an authentic and responsible food system.

Not only does Texas Black Gold Garlic source solely from local Texas farmers, but chef ans owner Stephen Paprocki works directly with the farmers to ensure the garlic is grown with a respect for the land and the quality of the product.

Paprocki is also the president of the Chef Cooperatives, a non-profit group of local chefs that hosts pop-up dinners and assists in various San Antonio events that support local farmers, ranchers and vintners and other groups in need. 

Only 193 winners in 14 categories have been chosen out of a total of 2,059 companies across the country in this fierce competition for the best products and brands that are developing sustainable local food economies.

“This is a huge win for us,” Paprocki says. “We’re already receiving orders from around the country. Our biggest challenge now is growing enough garlic to keep up with demand.”

It takes months to grow the fresh garlic and another one to two months to ferment it to create this uniquely delicious and healthful product that has become a professional chef and home cook’s dream. It’s become such a passion for one Texas home chef, Ramona Werst, that she’s currently writing an entire cookbook that incorporates Texas Black Gold Garlic, in both savory and sweet ways.  

Texas Black Gold Garlic can be purchased online and at various places around San Antonio, including the Pearl Brewery Farmers Market and the New Braunfels Farmers Market. It’s also available wholesale and retail in places throughout the U.S. and Canada. For more information, visit texasblackgoldgarlic.com. For more on the Good Food Awards and other Texas winners, including The Jelly Queens from Dallas and Hops & Grain Brewery of Austin, click here.

Posted in Featured, NewsComments Off on The Good Food Awards Show Some Love to Texas Black Gold Garlic

Leave the Potato Out of the Potato Salad

Leave the Potato Out of the Potato Salad

Let’s face it, diabetics love potatoes like everybody else, but potatoes love our blood sugar levels way too much for our good. Mashed cauliflower has proven effective as a low-carbohydrate substitute for mashed potatoes, but would the same substitute work in potato salad?

The answer is a solid yes.

This No Potato Salad recipe mixes the best of cold potato salad — celery, onion, hard-boiled egg, mayonnaise and mustard — but uses steamed cauliflower instead of boiled potatoes. The idea came from Elena Amsterdam’s Paleo-friendly website, Elena’s Pantry, with a few adjustments for my tastes. You can adapt the recipe how you’d like, using dill pickles or leaving out the parsley. Just watch the added sugar, which is why I use Duke’s mayonnaise.

I took this to an office potluck, and it was a winner. The co-worker sitting next to me didn’t even notice that there were no potatoes in the mix. You can’t ask for a better compliment than that.

No Potato Salad

1 head cauliflower, cut into florets
2 ribs celery, chopped
1/4 cup minced onion
1 generous tablespoon chopped flat-leaf parsley, plus more more garnish
3 hard-boiled eggs, chopped, divided use
1/8 cup mayonnaise
1 1/2 tablespoons yellow or Dijon mustard
1/2 teaspoon salt, to taste
Black pepper, to taste

You can make most of this salad ahead of time.

Steam the cauliflower florets for 7 minutes or until just tender. Shock in ice water and let dry.

Mix the cauliflower, celery, onion, 1 chopped egg and parsley. If making this salad in advance, cover this mixture and refrigerate until ready.

You can also make the dressing advance. Just refrigerate it until about 20 minutes before serving.

For the dressing, mix together the remaining 2 eggs, mayonnaise, mustard, salt and black pepper until everything is thoroughly incorporated.

Spoon half over the salad. Taste. Add the rest as needed and adjust seasonings. Garnish with more chopped parsley. 

Adapted from Elena Amsterdam/Elena’s Pantry

 

 

Posted in Featured, RecipesComments Off on Leave the Potato Out of the Potato Salad

Cocktails and Cookies, Oh My!

Cocktails and Cookies, Oh My!

Viva Villa Taqueria serves up chicken mole.

The San Antonio Cocktail Conference’s Wednesday opener took advantage of the perfect weather by hosting a party outdoors in La Villita’s Plaza Juarez.

Heather Nanez of Peggy’s on the Green serves up foie gras s’mores at Women Shaking It Up.

But the evening was special for more reasons than a warmer-than-usual January night. It was a chance to be among the first to sample the Girl Scouts new S’mores cookie, a sandwich cookie filled with chocolate and marshmallow cream.

The Girl Scouts of Southwest Texas were the beneficiaries of the event, the annual Women Shake It Up, an event that toasts women chefs, women bartenders and women throughout the food industry.

A variety of sweet and tangy cocktails air paired with Girl Scout cookies.

So, in addition to being able to place orders for Samoas or Thin Mints, the guests were able to sample the cookies alongside snacks and cocktails that had been paired with each beloved cookie. They were also given Girl Scout-style green sashes that they could wear and collect badges from each food or cocktail station, a touch that appealed to more than one inner child at the event.

Among the treats of the evening were lamb snacks from Lisa Vatel’s Bite and two delicious variations on chicken with a spicy mole from Los Barrios and Viva Villa Taquieria. Heather Nanez from Peggy’s on the Green in Boerne offered foie gras s’mores while Brooke Smith of the Esquire Tavern dished up a tangy Sopa de Limon. And if the cookies weren’t enough to satisfy your sweet tooth, Two Bros. BBQ Market fed your cravings with their creamy banana pudding.

Look for the new Girl Scouts S’mores cookie.

In the meantime, the cocktails offered a variety of flavors, from the spiky Little Devil (Reyka Vodka with lemon juice, maple syrup and Ancho Reyes with sparkling water) to the smooth as silk, horchata-like Mantecado (1921 Reposado Tequila and 1921 Creme Tequila mixed with syrup, vanilla and cinnamon.) The Vivrant Thing had layers of flavor provided by El Dorado Rum, Chareau Liqueur, Fernet Branca, Cream, simple syrup, sparkling water and Clement Mahina (a type of coconut rum — and yes, I had to look it up).

Margarita fans had a choice of two variations. The Arandas Crusta was a sweeter confection that mixed Altos Anejo Tequila and Cognac with lime juice, maraschino syrup, dry curacao and City Acres Pecan Bitters. The refreshing Troop Counselor Nasty blended Corralejo Silver Tequila and lime juice with pineapple syrup over ice with a spritz of Sorghetti Sambuca. 

The San Antonio Cocktail Conference continues through Sunday. For more, click here.

Patrons enjoy the opener of the 2017b San Antonio Cocktail Conference.

Mole de Pollo from Los Barrios works surprisingly well with Girl Scouts Samoas.

Posted in NewsComments Off on Cocktails and Cookies, Oh My!

Restaurant Week Returns!

Restaurant Week Returns!

You made a New Year’s resolution to eat better in the new year? Well, Restaurant Week is ready to help you.

The winter version of Culinaria’s Restaurant Week runs Jan. 16-28. As you can see below, there’s an extensive list of participating restaurants, who are offering a diverse array of prix-fixe menus – encompassing three-course lunch and dinner menus within two different pricing tiers: 

  • Tier 1 establishments will offer a three-course menu and will cost $15 for lunch and $35 for dinner 
  • Tier 2 establishments will offer a three-course menu and will cost $10 for lunch and $25 for dinner 

Here’s a list of the participating restaurants:

Biga on the Banks

TIER 1

Acenar Mexican Restaurant, 146 E. Houston St., San Antonio, TX 78205 210-222-2362  http://acenar.com/downtown/ – Make a Reservation

Alberico Fine Wine, 5221 McCullough Ave, San Antonio, TX 78212  210-320-8466   – Make a Reservation

Aldaco’s (Dominion Ridge), 22211 Interstate 10 Frontage Rd, San Antonio, TX 78257  210-698-9700  http://aldacosrestaurants.com/

Aldaco’s (Stone Oak Pkwy), 20079 Stone Oak Pkwy, San Antonio, TX 78258  210-494-0561  http://aldacosrestaurants.com/

Asado Seafood & Grill, 611 NW Loop 410, San Antonio, TX 78216  210-377-4640  http://www3.hilton.com/en/hotels/texas/hilton-san-antonio-airport-SATAPHF/dining/index.html – Make a Reservation

Asado Urban Grill, 3233 NW Loop 410, San Antonio, TX 78213  210-377-3900  http://www.marriott.com/hotels/travel/satnw-san-antonio-marriott-northwest/

Betos Alt-Mex, 8142 Broadway St, San Antonio, TX 78209  210-930-9393  http://www.betosaltmex.com/

Biga on the Banks, 203 S. St. Mary’s St., Suite 100, San Antonio, TX 78205  210-225-0722  http://biga.com/ – Make a Reservation

Bin Tapas Bar, 511 E. Grayson, San Antonio, TX 78215  210-994-8099  facebook.com/thebintapasbar/

Bite, 1012 S Presa, San Antonio, TX 78210  210-532-2551  http://www.biterestaurantsa.com/ – Make a Reservation

Bliss, 926 S. Presa Street, San Antonio, TX 78210  210-225-2547  http://www.foodisbliss.com/ – Make a Reservation

Bite

Bob’s Steak and Chop House, 5815 Rim Pass Dr., San Antonio, TX 78257  210-222-2627  http://www.bobs-steakandchop.com/locations/san-antonio/ – Make a Reservation

Boiler House Texas Grill & Wine Garden, 312 Pearl Pkwy, Building 3, San Antonio, TX 78215  210-354-4644  www.boilerhousesa.com/ – Make a Reservation

Botika, 301 Pearl Pkwy #111, San Antonio, TX 78215  210-670-7684  http://botikapearl.com/ – Make a Reservation

Boudro’s Texas Bistro, 421 E. Commerce St. San Antonio, TX 78205  210-224-8484  http://www.boudros.com/

Chart House, 739 E Cesar Chavez, San Antonio, TX 78205  210 223-3101 http://www.chart-house.com/ – Make a Reservation

Chez Vatel Bistro, 218 E Olmos Dr, San Antonio, TX 78212  210-828-3141  http://chezvatelbistro.com/

Cooper’s Meat Market, 6002 Broadway, San Antonio, TX 78209  210-820-3838  http://www.coopersmeatmarket.com/

Cover 3, 1806 North Loop 1604 W, San Antonio, TX 78212  210-479-9700  http://cover-3.com/

Cypress Grille, 170 S. Main, Boerne, TX 78006  (830) 248-1353  http://www.cypressgrilleboerne.com/ – Make a Reservation

Dough Pizzeria Napoletana, 6989 Blanco Rd, San Antonio, TX 78216  210-979-6565  doughpizzeria.com – Now taking reservations by phone.
Dough’s Lunch and Dinner Menu

Frank, 1150 S. Alamo, San Antonio, TX 78210  (210) 265-5292  hotdogscoldbeer.com

Grayze, 521 East Grayson Street, San Antonio TX 78215  210-481-8776  http://www.grayzeongrayson.com/home.html – Make a Reservation

Grey Moss Inn, 19010 Scenic Loop Road, San Antonio, TX 78023  210-695-8301  grey-moss-inn.com

Hotel Havana – Ocho, 1015 Navarro St, San Antonio, TX 78205  210-222-2008 http://havanasanantonio.com/restaurant-and-bar/ocho/
Ocho’s Dinner Menu

Houlihan’s – Blanco , 938 N Loop 1604 West, San Antonio, TX 78232  210-494-3371  http://www.houlihans.com/

Houlihan’s – Live Oak, 14601 IH 35 North, San Antonio, TX 78154  210-651-4744  http://www.houlihans.com/

J-Prime Steakhouse, 1401 N Loop 1604 West, San Antonio, TX 78258  210-764-1604  http://jprimesteakhouse.com/

Kimura Ramen Shop, 152 E Pecan St #102, San Antonio, TX 78205 210-444-0702  http://www.kimurasa.com/

Kirby’s Steakhouse, 123 N. Loop 1604 E., San Antonio, TX 78232 210-404-2221 http://kirbyssteakhouse.com/locations/san-antonio/ – Make a Reservation

Kona Grill, 15900 La Cantera Pkwy, San Antonio, TX 78256 210-877-8355  http://www.konagrill.com/ – Make a Reservation

La Cantera Resort & Spa – Primero Cantina, 16641 La Cantera Pkwy, San Antonio, TX 78256  210-558-6500  https://www.destinationhotels.com/la-cantera-resort-and-spa/dining/primero-cantina-restaurant – Make a Reservation

La Cantera Resort & Spa – SweetFire Kitchen, 16641 La Cantera Pkwy, San Antonio, TX 78256 210-558-6500  https://www.destinationhotels.com/la-cantera-resort-and-spa/dining/sweetfirekitchen – Make a Reservation

La Fogata, 2427 Vance Jackson Rd, San Antonio, TX 78213 210-340-1337  www.lafogata.com

La Frite Belgian Bistro, 728 S Alamo St, San Antonio, TX 78209  210-224-7555  http://www.lafritesa.com/

Landry’s Seafood, 517 N Presa St, San Antonio, TX 78205  210-229-1010  http://www.landrysseafood.com/ – Make a Reservation

Las Ramblas at Hotel Contessa, 306 West Market Street, San Antonio, TX 78205 210-298-8040 http://www.thehotelcontessa.com/las_ramblas/ – Make a Reservation 

Liberty Bar

Liberty Bar, 1111 S Alamo St, San Antonio, TX 78210 210-227-1187  http://www.liberty-bar.com/

Luke, 125 E Houston St, San Antonio, TX 78205  210-227-5853  www.lukesanantonio.com/ – Make a Reservation

Mariposa at Neiman Marcus, 15900 La Cantera Parkway, San Antonio, TX 78256 P 210-694-3550  http://neimanmarcus.com/ – Make a Reservation

Market on Houston, 205 E Houston St, San Antonio, TX 78205 P 210-554-1721  http://www.marketonhouston.com/ – Make a Reservation

Max’s Wine Dive, 340 E Basse Road, Suite 101, San Antonio, TX 78209 P 210-444-9547  http://maxswinedive.com/ – Make a Reservation
Max’s Lunch Menu / Max’s Dinner Menu 

Mimosa Restaurant and Lounge, 14415 Blanco Rd, San Antonio, TX 78216  210 408-2670  www.MimosaSA.com – Make a Reservation
Mimosa’s Dinner Menu 

Mokara Hotel & Spa – Ostra, 212 W Crockett Street, San Antonio, TX 78205  210-396-5817 W http://www.mokarahotels.com/sanantonio/dining.html Make a Reservation

Luke

Morton’s Steakhouse, 300 E Crockett St, San Antonio, TX 78205  210-228-0700  http://www.mortons.com/sanantonio/ – Make a Reservation

Nao: Latin Gastro Bar, 312 Pearl Parkway, San Antonio, TX 78215  210-554-6484  http://www.naorestaurant.com/

Nectar Wine Bar and Ale House, 214 Broadway, San Antonio, TX 78205  210-375-4082  http://www.nectarsa.com/
Nectar’s Dinner Menu (Weeks 1 & 2)

Omni Colonnade – Bolo’s Rotisserie Grille, 9821 Colonnade Blvd, San Antonio, TX 78230  210-699-5864  http://www.omnihotels.com/hotels/san-antonio/dining/bolos

Omni La Mansion del Rio Riverwalk – Las Canarias, 112 College St. San Antonio, TX 78205  210-518-1063  http://omnihotels.com/ – Make a Reservation

Paesanos Riverwalk, 111 W Crockett St #101, San Antonio, TX 78205  210-227-2782  http://www.paesanosriverwalk.com/ – Make a Reservation

Piranha Killer Sushi, 260 E Basse Rd #101, San Antonio, TX 78209  210-822-1088  http://piranhakillersushi.com/

Reds, Whites and Brews Restaurant, 15614 Huebner Rd. Ste 116, San Antonio, TX  210-493-7599  http://www.redswhitesandbrewssa.com/
Reds, Whites and Brews’ Dinner Menu

Ruth’s Chris

Restaurant Gwendolyn, 152 E Pecan Street, #100 San Antonio, TX 78205  210-222-1849  restaurantgwendolyn.com/ – Make a Reservation

Rossini Italian Bistro, 2195 NW Military Hwy, San Antonio, TX 78213  210-615-7270  http://www.rossinibistro.com/

Ruth’s Chris Steak House – Concord Plaza, 7720 Jones Maltsberger, San Antonio, TX 78216  210-821-5051  http://www.ruthschris.com/restaurant-locations/san-antonio-north-airport – Make a Reservation

Ruth’s Chris Steak House – La Cantera, 17803 La Cantera Pkwy #8110, San Antonio, TX 78256  210-538-8792  http://www.ruthschris.com/restaurant-locations/san-antonio-la-cantera – Make a Reservation

Ruth’s Chris Steak House – Riverwalk, 600 E Market St, San Antonio, TX 78205  210-227-8847  http://www.ruthschris.com/restaurant-locations/san-antonio-riverwalk – Make a Reservation

Saveurs 209/La Boulangerie, 209 Broadway St, San Antonio, TX 78205  210-639-3165  Laboulangerie.com

Scuzzi’s Italian Grill, 4035 North Loop 1604 W, San Antonio, TX 78257  210-493-8884  http://www.scuzzisitaliangrill.com/ – Make a Reservation

Oysters at Shuck Shack

Shuck Shack, 520 E Grayson St, San Antonio, TX 78215  (210) 236-7422  http://www.shuckshack.com/

Silo (Alamo Heights), 1133 Austin Hwy, San Antonio, TX 78209  210-824-8686  www.silosa.com – Make a Reservation

Silo (Terrace Oyster Bar), 22211 IH-10 West, San Antonio, TX 78257  210-698-2002  www.silosa.com – Make a Reservation

Silo (1604), 434 N. Loop 1604 W, San Antonio, TX 78232  210-483-8989  www.silosa.com – Make a Reservation

Southerleigh, 136 E Grayson St, Suite 120, San Antonio, TX 78215  210- 455-5701  http://southerleigh.com/ – Make a Reservation
Southerleigh’s Lunch and Dinner Menu 

Sukeban, 1420 S. Alamo St, San Antonio, TX 78204  (210) 562-3231  Facebook.com/sukebansushi

Supper at Hotel Emma, 136 E. Grayson, San Antonio, TX 78215  210-448-8351  http://www.supperatemma.com/

Sustenio, 17103 La Cantera Pkwy, San Antonio, TX 78256  210-598-2950  http://eilanhotel.com/dining/dining-rooms/ – Make a Reservation
Sustenio’s Lunch and Dinner Menu

Southerleigh

Texas de Brazil, 313 E Houston Street, San Antonio, TX 78205  210-299-1600  www.texasdebrazil.com/ – Make a Reservation
Texas De Brazil’s Dinner Menu

The Clean Plate, 1022 N. Main Ave, San Antonio, TX 78212  (210) 229-9866  thecleanplatesanantonio.com

The General Public, 17619 La Cantera Pkwy Ste 102, San Antonio, TX 78257  210-920-1101  thegenpublic.com – Make a Reservation

The Melting Pot, 14855 Blanco Road, Suite #110, San Antonio, TX  210-479-6358  meltingpot.com/sanantonio – Make a Reservation

The Well, 5539 UTSA Blvd, San Antonio, TX 78249  (210) 877-9099  thewellsanantonio.com

The Hoppy Monk, 1010 N Loop 1604 E, San Antonio, TX 78232  210-545-3330  http://www.thehoppymonk.com/

Tiu Steppi’s Osteria – Braun, 9910 W Loop 1604 #123, San Antonio, TX 78254  210-688-9885  http://www.tiusteppis.com/braun-location.html

Wildfish

Tiu Steppi’s Osteria – Bulverde, 17230 Bulverde Rd Suite 110, San Antonio, TX 78247  210-592-8645  http://www.tiusteppis.com/bulverde-location.html

Tony Roma’s – Rivercenter Mall, 849 E Commerce St, San Antonio, TX 78205  210-225-7662  http://tonyromas.com/location/san-antonio-rivercenter/

Tre Enoteca, 555 W Bitters Road, San Antonio, TX 78216  210-496-0555  http://treenoteca.com/ – Make a Reservation

Tre Trattoria, 4003 Broadway, San Antonio, TX 78209  210-805-0333  http://tretrattoria.com/ – Make a Reservation

Westin Riverwalk – Zocca Cusine de Italia, 420 W Market St, San Antonio, TX 78205  210-444-6070  http://www.zoccariverwalk.com/ – Make a Reservation

Wildfish Seafood Grille, 1834 North Loop 1604, San Antonio, TX 78205  210-493-1600  https://www.wildfishseafoodgrille.com/ – Make a Reservation

Zinc, 207 N Presa, San Antonio, TX 78205  210-224-2900  http://zincwine.com/ – Make a Reservation

5 Points Local, 1017 N. Flores St, San Antonio, TX 78201  210-529-0830  http://www.5pointslocal.com/

El Machito

18 Oaks at JW Marriott, 23808 Resort Parkway, San Antonio, TX 78261  210-491-5825  http://www.marriott.com/hotel-restaurants/.com – Make a Reservation

TIER 2 RESTAURANTS:

Alchemy Kombucha and Culture, 1123 N Flores St, San Antonio, TX 78212  210-320-1168  http://www.alchemysanantonio.com/ – Make a Reservation

Chris Madrid’s, 1900 Blanco Road, San Antonio, TX 78212  210-735-3552  http://www.chrismadrids.com/

El Jarro de Arturo, 13421 San Pedro, San Antonio, TX 78216  210-494-5084  http://www.eljarro.com/

El Machito, 7300 Jones Maltsberger, San Antonio, TX 78209  210-314-3971  http://chefjohnnyhernandez.com/elmachito/contact.php
El Machito’s Lunch and Dinner Menu

Embers Wood Fire Grill & Bar, 9818 W IH-10, San Antonio, TX 78230  210-562-3075  http://www.emberssa.com/home

Garbanzo Mediterranean Grill, 11075 IH10 West, Suite #306, San Antonio, TX 78230  210-572-4382  eatgarbanzo.com

Il Forno

Il Forno, 122 Nogalitos, San Antonio, TX 78214  210-616-2198  www.ilfornosa.com

La Botanica, 2911 N St Mary’s St, San Antonio, TX 78212  619-886-2594  http://vivalabotanica.com/

La Marginal, 2447 Nacogdoches Rd, San Antonio, TX 78217  (844) 663-6646  http://lamarginalrestaurant.com/

Larder at Hotel Emma, 136 E. Grayson, San Antonio, TX 78215  (210) 448-8355  http://www.larderatemma.com/

Nosh, 1133 Austin Hwy, San Antonio, TX 78209  210-826-6674 www.noshsa.com

Paloma Blanca, 5800 Broadway St #300, San Antonio, TX 78209  210 822-6151  http://www.palomablanca.net/ – Make a Reservation

Red at The Art Institute of San Antonio, 10000 IH10 W Suite #200, San Antonio, TX 78230  210-338-7445 http://red-at-aisan.com

SA Fresh, 1015 Rittiman Rd., San Antonio, TX 78218  210-829-4446 http://www.safresh.com/

Thai Topaz’

Texas Meat Co., 1101 S. Main, Boerne, TX 78006  830-331-1116 txmeatco.com/

Thai Topaz, 2177 NW Military Hwy, San Antonio, TX 78213  210-290-9833 http://thaitopaz-sat.com/ – Make a Reservation

The Fruteria, 1401 S. Flores, San Antonio, TX 78204210-251-3104 http://chefjohnnyhernandez.com/
The Fruteria’s Lunch and Dinner Menu

With each meal ordered for San Antonio Restaurant Week, participating restaurants will donate $1 from each lunch menu and $2 from each dinner menu ordered to benefit The Culinaria Farm, which should open in the spring. 

Visit www.culinariasa.org for updates. 

 

Posted in NewsComments Off on Restaurant Week Returns!