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NAO Celebrates Modern Cuisine in Mexico

NAO Celebrates Modern Cuisine in Mexico

Nao goes in search of Modern Mexico Nao in the Pearl continues its series of celebrating cuisines with the launch of the Modern Mexico. From now through May 2, diners can order the special tasting menu, which features three courses for $42. The dinner begins with a choice between Modernist Aguachile created with texturized chia, torched scallops, crispy corn, serrano chile, lime and cucumber or Crema de Poblano featuring poblano chile emulsion, queso fresco sphere, chicharrón powder and roasted choclo.
Nao

Nao

The main course is a choice between Mole de la Casa, a roasted chicken breast over silky homemade mole, sunchoke puree, roasted zucchini and tomatillo, or Escolar en Tajada, a sweet plantain wrapped escolar over mole verde, toasted pepita rice, and heart of palm salad. The menu ends on a sweet note with Maya Mousse made with cacao nicoatole, cashew and vanilla “nieve,” and Ixabentum creme anglaise. Hand-crafted by Nao’s beverage manager Tim Bryand, Nao will feature a special Modern Mexico cocktail, Heros de Chapultepec, made with blanco tequila, mezcal, hibiscus, lime, sugar, and ginger beer. The restaurant at 312 Pearl Parkway will also feature a special five-course dinner created by chef Sergio Remolina, who was instrumental in the development of this Celebration of Cuisines installment. It's set for 6 p.m. March 19. Tickets are $65 apiece. Reservations can be made by calling 210-383-8952. Whataburger PancakeBring Whataburger pancakes into your home Whataburger's Original Pancake Mix is now available at H-E-B stores. Located in the breakfast aisle, the mix can also be used for other dishes, including waffles and jalapeño corn and cheddar muffins. Just look for the recipes on the box. The 32-ounce pancake mix uses the same ingredients and recipe used in Whataburger restaurants. Customers simply combine the mix with water and follow the instructions on the label to make the pancakes. Each package makes approximately 32 pancakes. "Since 1950, nothing has made us more proud than to put a smile on the faces of neighbors and friends that we serve around the clock," said Mike Sobel, vice president of retail. "We've had a lot of success selling our pancake mix online, so it was only natural to add them to retail shelves with our great partners at H-E-B." The Monterey sign featuredNew hours at the Monterey The Monterey, 1127 S. St. Mary's St., has new hours. The restaurant and its ever-changing menus is now open Tuesday-Thursday from 6 to 10 p.m., and Friday-Saturday from 6 p.m. to 2 a.m. Sunday brunch will be served from 10 a.m. to 2 p.m.. Little Fox will continue to pop up Sunday and Monday evenings from 6 to 10 p.m. Call 210-745-2581.

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Sea Island Creates a New Special for Lent; Cocina Heritage Closes but Continues On

Sea Island Creates a New Special for Lent; Cocina Heritage Closes but Continues On

Sea Island Shrimp House is celebrating its 50th anniversary in part by offering a new fish special for Lent— Texas Fish and Chips — featuring crispy hand-breaded Alaskan whitefish marinated in Shiner Bock beer and served with coleslaw, hush puppies and your choice of fries or handmade potato chips for $8.49 all day throughout the Lenten season. sea islandLent ends April 4 with Easter on April 5. Sea Island Shrimp House, a family-owned and operated seafood company, is marking its 50th anniversary this year. “Our restaurants are always bustling during Lent, and one of our goals as a company is to offer our loyal customers an excellent value on a delicious fish platter throughout this important religious season,” said Barclay Anthony, Sea Island CEO. Say It Ain't So, Cocina Heritage Sometimes we get announcements that leave us bummed out, even when they're written in the nicest way possible.
Cocina Heritage muffins

Cocina Heritage muffins

This notice from Silvia Alcaraz and Lupita Rivero, the two women behind Cocina Heritage, 118 N. Medina St., is one of those. "I hope this message finds you in good spirits," they write. "We are elated to share Cocina's newest projects.  We have closed our doors to the restaurant due to the recently announced work extension of Medina street."
Cocina Heritage will still be around, however, and they have these projects in the works:
1. We' will offer a weekly supper take out service. More information to come, please add us to your contacts to avoid the spam folder (eventually we will use Mail chimp).
2. We will continue to offer catering services. Please keep us in mind for catered events and let us take your guest through the culinary tour just as you experienced it at the restaurant.
3. Lastly, We have an exciting project: we will host monthly long table dinners at Dorcol Distilling Company. (The first dinner is Feb. 20. For more information, click here: https://1stmoonchefdinner.ticketbud.com/firstmoondinner
Cocktail Conference Makes a Difference for Four Charities
Summer Raspberry drinkThe 2015 San Antonio Cocktail Conference was served up 168 different cocktail recipes to nearly 7,000 attendees in just four days.
But even more important was the fact that the SACC served up a $115,000 donation to four San Antonio children’s charities from the event’s profits. On Thursday, The Children’s Shelter, ChildSafe, HeartGift San Antonio and Transplants for Children were on hand to receive the money and celebrate the success of SACC 2015 with a light brunch and morning cocktails courtesy of the St. Anthony Hotel, Bohanan’s and Folc.
“We are thrilled to be able to make a significant contribution to our community through these charitable organizations that work so tirelessly to help save the lives of children,” says Cathy Siegel, executive director of Houston Street Charities, the organization behind the SACC. “It’s been at the heart of SACC since the beginning.
"Offering a beautiful Cocktail Conference to thousands of participants is great, but getting to present these charities with a check is the perfect garnish on the cocktail!”

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Mixtli Announces Plans for a Mezcal Bar and Other Restaurant Notes

Mixtli Announces Plans for a Mezcal Bar and Other Restaurant Notes

mixtli"It has been a really exciting day for everybody at Mixtli," the folks at the Mexican restaurant on McCullough Avenue posted Thursday on their Facebook page. "It is with great joy that we announce the opening of Mezcaleria Mixtli early 2015. It will have a heavy focus on mezcal, Mexican craft beer and mezcal cocktails, along with other Mexican spirits like sotol, charanda and tequila. "Food will also play a big role as we will focus on some traditional botanas. All with the same impeccable attention to detail and respect to our Mexican heritage that has made Mixtli unique. It has been a fantastic year for us and can't wait to see our new project in action. Stay tuned for more details!" If all goes well, the city's first mezcal bar will be up and running by the 2015 San Antonio Cocktail Conference.
Burger and fries, anyone?

Burger and fries, anyone?

A new Big Bob's is on the way Big Bob's Burgers is opening its third location in a few weeks. It will be at 4553 N. Loop 1604 W. in the space that recently housed Old West Burgers. The menu will be the same as the other two locations of Big Bob's, owner Bob Riddle says. But the new place will have a full bar as well as a spruced-up playground for the kids. Except the new Big Bob's to be open by the beginning of December. Nao celebrates Puerto Rico Nao, 312 Pearl Parkway, shines a spotlight on the foods of Puerto Rico in its next culinary adventure, which runs Oct. 21 through Dec. 1. Dishes include a Piñones sampler, Sorullitos, Chillo Frito, Beef Steak Enccebollado, and a Bacardi Añejo Braised Pineapple. The regular menu is also available. For reservations, call 210-554-6484. pollo tropicalPollo Tropical opens Pollo Tropical, Taco Cabana's sister restaurant, has opened its first San Antonio location. It's at 6819 N. Loop 1604 W. and is open 10:30 a.m. to midnight daily. “We are really looking forward to bringing a taste of the islands to a new city, particularly our sister restaurant Taco Cabana’s hometown,” said Pollo Tropical COO Danny Meisenheimer. “Pollo Tropical offers a uniquely tropical twist on fresh, healthy, hand-prepared foods, giving families the convenience and variety of meal choices they can feel good about eating every day.” Pollo Tropical’s menu has a Caribbean flavor, blending savory island spices, mixed herbs and citrus into rubs and marinades used on vegetables, pork, beef and, as the name implies,  chicken dishes. In addition to its signature bone-in chicken, Pollo Tropical offers boneless, skinless grilled chicken breasts, Mojo Roast Pork, Calypso Beef and Grilled Tropical Wings as well as sandwiches, salads, wraps, kids meals and family meals. Made-from-scratch sides include rice, beans, yuca with garlic sauce, sweet plantains and many more. A new Taco Cabana has opened next door. A second Pollo Tropical will open later this year at 838 Bitters Road. For more information, visit www.pollotropical.com. Mike's in the Village changes hours Mike's in the Village, 2355-3 Bulverde Road in Bulverde, has changed its hours. The restaurant with a Cajun flair is now open Wednesday through Saturday from 5 to 9 p.m. while Sunday brings a brunch buffet from 10 a.m. to 2 p.m. For information, call 830-438-2747.  

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Copa Becomes a Smokehouse on June 28 for a Great Cause

Copa Becomes a Smokehouse on June 28 for a Great Cause

Copa Wine Bar, 19141 Stone Oak Parkway, is turning into a smokehouse for one afternoon in order to raise money for a young boy named Rowan.
Jeff Bridges will be smoking brisket and chicken.

Jeff Bridges will be smoking brisket and chicken.

Rowan’s Smokehouse at Copa will be held on June 28 from 11 a.m. to 3 p.m. or until all of the barbecue sells out. "Rowan is a delightful young boy and the son of some dear friends of ours," owner Angie Bridges says. "He has been diagnosed with a rare disorder, Shwachmann-Diamond Syndrome. It affects the pancreas, GI tract, immune system, blood and bone marrow. He is only 7 but has spent over 800 days in the hospital, had dozens of blood transfusions, made 59 trips to the OR, yet is one of the happiest, most amazing little boys you'll ever meet. He finds joy in the little things and never ever feels sorry for himself. "We all could learn a thing or two from Rowan, our little trooper!" Bridges' husband, Jeff, will be smoking briskets and chicken with side dishes. Plats are priced at $20 apiece or $50 for a family of four. Each plate comes with a ticket good for a bottle of Pedernales Brewing Co. beer, a glass of wine or a glass of Rowan’s ginger lemonade. There will also be some great silent auction items. For more information about Rowan, click here. For more information about Rowan's Smokehouse at Copa, call (210) 495-2672. Stephan Pyles, Paula Lambert team up Two Texas food icons are coming together to bring Italy to San Antonio in a special four-course dinner at Sustenio this Saturday night.
Stephan Pyles

Stephan Pyles

James Beard award-winning chef Stephan Pyles, the driving force behind Sustenio’s Mediterranean menu, will join Texas cheesemaker and cookbook author Paula Lambert for an Italian-themed menu. Each course will be paired with a wine from Italy. The dinner begins at 7 p.m. in the private dining room at Sustenio. The cost is $85 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 Soft Shell Crab with Paula’s Mozzarella, Local Tomatoes and Basil, served with 2011 Feudi di San Gregario Falanghina from Campania, Italy. Next, Tortellini with Swiss Chard and Fresh Herbed Ricotta will be paired with a 2010 Edoardo Sobrino “Vigna Cristina” Dolcetto di Diano d’Alba from Piedmont, Italy. The third course features Grilled Free-Range Veal Chop with Peach Mostarda, Brown Butter-Sage Polenta and Fire-Roasted Artichokes and Almonds served with a 2009 Pasquale Pelissero Bricco San Giuliano Barbaresco. Finally, Pyles’ Orange-Mascarpone Panna Cotta with Chocolate Chip Biscotti and Vin Santo Gelée will be paired with a 2008 Antinori Santa Cristina Vin Santo Trebbianco from Tuscany.  

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Notes & Quotes: Dinners, Balfour New Resto at Pearl

Notes & Quotes: Dinners, Balfour New Resto at Pearl

Join Hotel Havana’s Ocho and Shiner Beers for an evening celebrating Texas's agricultural bounty. On Friday, June 4, at 7 p.m. Ocho will team up with Loncito Cartwright, a sixth-generation Texas rancher who will share the story of his family's ranching evolution. Peaceful PorkOcho's executive chef, Toby Soto, designed a special five-course menu featuring offerings from Loncito's Twin Oaks Ranch and seasonal ingredients of the region. The dinner features beer pairings along with each course selected and presented by Terry Fagan of Shiner Beers. First Course: Texas redfish taquitos with roasted tomato and cilantro slaw served with avocado and queso fresco salad. Second Course: Smoked carrot bisque with sweet pea crema and melted leeks
. Third Course: Charred broccoli and roasted beet escabeche
. Fourth Course: Cast-iron seared sweet potato and purple kale pork roulade, Michelada gelee, herb-battered mushrooms, shaved asparagus, white cheddar fonduta
. Fifth Course:  Buneulo banana cheesecake and caramelized strawberries on a cocoa crisp drizzled with Cajeta de Cabra Ocho is at 1015 Navarro St. Dinner is $75 per person, including tax and tip. Seating is limited and reservations are strongly recommended. Call 210-222-2008. SA chef Jeff Balfour will open Southerleigh this fall at Pearl Chef Jeff Balfour’s new restaurant, Southerleigh Fine Food and Brewery, that is set to open on the ground floor in the historic Pearl brewhouse in fall 2014. Influenced by the coastal classics of Balfour’s upbringing in Galveston and married with the comfort of southern cuisine, Southerleigh will be a culinary intersection of cultures that make up the historic cuisines of Texas. " Guests at Southerleigh will be able to enjoy seasonally-shifting and playful menu items including: hand-rolled pretzels, Texas Longhorn jerky, wood-fired meats, traditional shellfish boils, beer braised meat and more.
Jeff Balfour at Paella Challenge

Jeff Balfour at Paella Challenge

Balfour will craft a cuisine of both modern wit and famous Southern charm," according to Pearl.
Southerleigh will also house a custom manufactured brewery designed by Portland Kettle Works. Brewer William Les Locke Jr. developed his philosophy for beer and ability to create drinkable art as the former head brewer of Branchline Brewing. The brewery will have a 15-barrel brew house, six serving tanks, and an extensive firkin/wood barrel-aging program. Southerleigh plans to offer up to 21 different beers on tap, including one hand engine, that will be sold by the glass, bottle, or growler. Austin-based architects Clayton & Little and Interior Designer Joel Mozersky of Austin’s One Eleven Design, have worked together to honor Pearl’s historic brew house while also reflecting Chef Balfour’s coastal southern cuisine. Frederick's on Broadway hosts 3-day Joel Gott wine dinner Joel Gott's wines will be featured from June 2 through June 4 at Frederick's on Broadway, 7701 Broadway. The price is $95 per person plus tax and gratuity. A representative from Trinchero Family Estates will be on hand to discuss the wines. Joel Gott wines served with the five-course meal from chef de cuisine Javier Landaverde. Call for reservations at 210-828-9050. Aldaco's Dominion opens today Aldaco shrimp enchiladasAldaco's, on Dominion Drive, has opened. Two soft openings on Tuesday and Wednesday nights brought in owner Blanca Aldaco's many fans and showcased the new restaurant. Colorful art, a stylish bar and rustic, oak-shaded patios were some of the highlights of the new restaurant. Dishes such as Shrimp Enchiladas, Queso Flameado, Grilled Queso Panela, Chile Relleno and Fajitas, paired with two of Aldaco's famous avocado margarita and prickly pear margarita are the same favorites you find at the two other Aldaco's restaurants in San Antonio.  

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Restaurant Notes & Quotes: Culinaria Pop-Up, Chefs Collaborative & More

Restaurant Notes & Quotes: Culinaria Pop-Up, Chefs Collaborative & More

Wine dinners at Fredericks, Broadway with Cuvaison wines
Chefs and Cellars wine glass The wines of Cuvaison Winery will be presented with a five-course dinner at Frederick's on Broadway Monday, April 28 through Wednesday, April 30. The meals start at 7:30 p.m. and cost $95 per person, plus tax and tip.
Chef de cuisine Javier Landaverde's dinner pairs Cuvaison Chardonnays, a Pinot Noir, Cabernet Sauvignon and a late harvest Sauvignon bland with these courses: Lobster with Lobster Sauce and Mushrooms; Fresh Halibut with Leeks, Potatoes and Truffle Oil, Grilled Quail with Spring Garden Salad, Veal Loin with Porcini Mushroom Sauce and dessert, a Chocolate Raspberry Bon Bon.
Frederick's is at 7701 Broadway St. Make reservations at 210-828-9050.
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Pop-up In the Park -- Culinaria features local top restaurant chefs
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Some of San Antonio's most popular chefs team up for a special pop-up event on the patio at Two Bros BBQ Market on on April 28. (This has been changed from the previous location, which was Brackenridge Park.) Two Bros BBQ Market is at 12656 West Ave.
This Chefs 4 Chefs event will run from 7-9 p.m. with drinks, live music and a silent auction, too.  Participating Chefs Include: Jason Dady - Umai Mi, Tre Trattoria, Two Bros. BBQ; Jesse Perez - Arcade Midtown Kitchen; Stefan Bowers - Feast; Robbie Nowlin - Las Canarias; Mark Bliss - Bliss;  Bruce Auden - Biga on the Banks;  Johnny Hernandez - La Gloria, The Fruteria;  Steve McHugh - Cured; Jorge Hernandez - Qui.
To order tickets, which are $50 with a $3.74 fee, connect to this link.
Robert Johnson, bluesman

Robert Johnson, bluesman

Cured celebrates blues great, Robert Johnson at Brews & Blues (Beer) Dinner
On Thursday, May 8, Cured will honor blues legend Robert Johnson on the evening of his birthday with a Brews & Blues Dinner, a multi-course beer-paired dinner with Brooklyn Brewery for $75 per person. Chef Steven McHugh could not resist as a self-admitted “blues nut.” In fact, before his Culinary Institute of America days, Steve earned a jazz saxophone scholarship that sent him to college. While Johnson hailed from Mississippi, it was here in San Antonio at the Gunter Hotel where he recorded his very first landmark album in 1936. Johnson’s influential legacy lives on as Eric Clapton has called him “the most important blues singer that ever lived.” He ranked fifth in Rolling Stone magazine’s list of the 100 Greatest Guitarists of All Time, and was inducted into the Rock and Roll Hall of Fame in 1986. Cured is at the Pearl, 306 Pearl Parkway. Call for reservations at 210- 314-3929. Collaborative dinner at The Granary with Scott Anderson, acclaimed chef The Granary’s chef/owner Tim Rattray announces a rare collaborative dinner with Scott Anderson, chef and co-owner of New Jersey’s critically acclaimed Elements Restaurant on Monday, May 19. Scott Anderson chefAnderson, a two-time James Beard Foundation nominee for Best Chef Mid-Atlantic, has garnered much attention for his innovative and provocative work with ingredients, constantly keeping each dining experience fresh and exciting. Visiting San Antonio for the first time, Anderson will partner with Rattray to present a new spring menu to guests in this seven-course dinner. The dinner is $90 per person with available beer and wine pairing options. Seatings are at 6:15 and 9 p.m. Reservations can be made on the Open Table widget on the Granary's home page here. Restaurant Trends: Healthier food options and emphasis on wellness
O.O.Veggie Pita by Tracey MauererThe National Restaurant Association's What's Hot Chef Survey of 2014 emphasizes a trend in restaurants toward healthier food options. In fact, this trend is their No. 7 out the top 20 trends.
The average American now places more emphasis on healthy food decisions than ever before. According to the Futures Company, 73 percent of Americans (16 and older) say they are more interested in healthy eating practices than they were a few years ago.
This convergence of other key factors in making for succcessful restaurant experiences include sustainability, atmosphere, authenticity, flavor, texture and taste. -- By corporate chef Cristi Shipley via FastCasual.com.
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The great lime shortage...
Lime prices are on the rise.

Lime prices are on the rise.

Bartenders are finding creative ways to replicate the flavor and acidity of limes as the fruit's price skyrockets due to a shortage stemming from a bacterial disease. According to the Culinary Institute of America's Smart Briefs, Toby Cecchini, owner of Long Island bar in Brooklyn, has cut a house gimlet with lime cordial from the menu in favor of a lemon cordial while Stephanie Griber of Shoo-fly Diner in Baltimore relies on hard cider, vinegars and kombucha to give cocktails a boost of flavor and acidity.

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Spring Warm-up: Openings, Events, Tastings, Fun

Spring Warm-up: Openings, Events, Tastings, Fun

Rosario's new Panela cheese, grilled and topped with two salsas.

Rosario's new queso Panela, grilled and topped with two salsas.

Three much-anticipated restaurants open soon. First, Rosario's, at 3715 San Pedro Ave., will open Monday (March 31) for lunch and dinner. Enjoy the dishes and drinks you love at the downtown Rosario's on Alamo Street, plus some new items. We sampled some favorites and the new grilled panela cheese with two salsas, seviche, a Rosario's burger (complete with chalupa inside and some real good fries) and more at a soft opening Thursday night. Hot Joy, opening at the former location of China Latina, will open April 3. The restaurant is at 1014 S. Alamo St. Aldaco's Dominion will also be opening in April, but toward the end of the month. Conger's Smoke Shack food truck announced they will move to a brick-and-mortar location. This will be at 3714 Broadway. A skip and a jump near the Pearl, and across the street from the Witte Museum. Will they still be setting up shop at Quarry Farmers and Ranchers Market?  No, says Heather Hunter, but they will be there this coming Saturday for one last round of great barbecue.  Chela's Tacos, which has been there the past couple of weeks, will be taking over that post. Travis Park and St. Anthony Hotel
St. Anthony Hotel garden.

St. Anthony Hotel garden.

Join The St. Anthony Hotel Monday (March 31) to celebrate the Grand Reopening of the historic Travis Park. The vibrant greens of spring and the new visions and plans for Travis Park will be honored for a full day.  At 9:30 a.m. the hotel participates with Southwest Airlines President and CEO Gary Kelly and other contributors to restore the park and invite you to join them. This will be followed in the evening (6 p.m.) by farm-fresh foods crafted by  St. Anthony chef, Mike Mata, paired with wines from Becker Vineyards, and the soft sounds of Brent Watkins' live jazz for Twilight on the Plaza. Crawfish at Lüke Celebrate crawfish season in true style this Sunday (March 30) at Lüke San Antonio downtown. From  3 p.m to 6 p.m at the restaurant at 125 E. Houston St., it will be not just lots of crawfish crawfish1but also savory sides such as crawfish boil potato salad, boiled "corn in a cup," and Poteet strawberry shortcake for dessert. St. Arnold Brewery will be the featured beer for washing down those crawfish. The event is all you can eat and drink, for $48 per person.  Call them at (210) 227-5853. See their event page at  https://www.facebook.com/events/776505119029244/?context=create&source=49   King and Queen Anchovy Poker Run Michael Westheimer and Elaine Wolffe have a party planned and you're invited. Saturday, April 5, is the King and Queen Anchovy Poker Run. Poker handHere are the attractions: Five restaurants, five bites, five drinks and (most important) five cards. The best hands will win prizes, including tickets to Cornyation and gift certificates to the participating restaurants: Bite, The Monterey, The Brooklynite, Cured and Minnie's. The fun starts at  1 p.m. at Bite. The cost is $50; chefs are donating their hospitality so proceeds go to support Fiesta Cornyation. Check out the Facebook page here and make reservations soon.  https://www.facebook.com/events/474137272715017/ Baby grapesSummer events coming up at Becker Vineyards The new outdoor pavillion is open now at Becker Vineyards, in the Texas Hill Country. The pavillion oversees the lavender field, plus new outdoor restroom facilities are available, too. Don't forget the winery's 16th annual Lavender Festival, with lavender luncheons, vendors selling lavender and gardening-related items, lavender cooking demos and more. Plus there will be, of course, wine tastings. The event is May 3 and 4. Go to their website here for more information. April means Hornitos tequila at La Fogata Aldaco MargaritaLa Fogata knows tequila -- and mixes no fewer than 300 gallons of their tequila concoctions each week. La Fogata features monthly tequila tastings to allow its guests to explore different tequila flavors and enjoy special cocktails crafted by their experienced bar staff. April’s featured tequila is Hornitos. On Saturday, April 19,  before you head to your table, stop by the tequila tasting table to learn more about Hornitos tequila. The free tasting table will feature the tequila served both straight up and mixed in margaritas. The tasting table will be open on La Fogata’s main patio from 6-8 p.m. La Fogata is at 2427 Vance Jackson Road. If you can’t make the tequila tasting, don’t worry:  La Fogata is featuring Hornitos throughout the month of April, so you have the opportunity to try the tequila by ordering it in your favorite drink at La Fogata.          

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Restaurant Notes & Quotes: It’s McHugh on ‘Flay’ Thursday

Restaurant Notes & Quotes: It’s McHugh on ‘Flay’ Thursday

Chef Steven McHugh at Cured

Chef Steven McHugh at Cured

He came to San Antonio as an accomplished chef after 10 years as chef de cuisine for John Besh. Now, he's a respected voice in San Antonio's food scene. What some don't know is that McHugh beat cancer, and his first  gastropub, Cured, at the Pearl, is a culinary tribute to his life-affirming experience with illness. The restaurant is already drawing a steady stream of customers enjoying McHugh's inventive cuisine.
So, will he win the first round on "Beat Bobby Flay"? Tune in Thursday (March 20) at 9 p.m. on the Food Network and watch McHugh compete in the "Beat Bobby Flay" episode that the network is calling “Fighting Irish.” McHugh will go head-to-head to outcook contestant Brian Young from Boston, while Food Network star Giada De Laurentis and "Iron Chef" judge Mo Rocca will beef up the competition for the battle.
By the way, while you might want to stop by Cured and say congrats to McHugh (if he wins) Thursday night,  don't go there for a watch party -- Cured has no television monitors and he'll be busy with a banquet. (But, of course, he knows the ending of this episode already.)
Menu revamped at Eilan by chef Stephan Pyles
Sustenio, the AAA Four Diamond restaurant at Éilan Hotel and Spa, has launched a brand new, revamped menu inspired by the Tuscan theme of the hotel and its setting at the heart of a European-style new urban village. The hotel is at 17103 La Cantera Parkway. The modern Mediterranean menu, created by Texas-based, James Beard Award-winning chef Stephan Pyles, is also influenced by Pyles’ passion for the food of countries including Spain, Italy and Greece, as well as Turkey, Lebanon, Syria and Morocco. “It’s food that I love,” Pyles says. “I’ve always been fascinated by the Mediterranean diet and everything in it.”

Chef Mike Collins takes the helm at Sustenio.

“Mike has worked at some of the finest hotels and destinations in America and brings passion, leadership and a proven history of culinary excellence to Sustenio and the hotel,” said Robert Fagen, general manager of Éilan. Collins most recently oversaw the culinary offerings at a AAA Four Diamond Resort in Maui.

“My goal is to create a dining experience that is fun, creative and most importantly one that pairs excellent food with exceptional service," said Collins.

Crumpets April Wine Dinner The wines of Chile will take center stage Friday, April 11, as Crumpets presents its monthly wine dinner.  Dinner begins at 7 p.m. To make your reservations call: 210-821-5600. Cost is $70  per person plus tax and gratuity. Menu: Chilean Ceviche with Cono Sur Bycicleta Sauvignon Blanc Empanada Tipica de Chile with Ventisquera  Carmenere Ancho Honey Glazed Salmon with Cono Sur Bycicleta Chardonnay Marinated Grilled Flank Steak, Chimichurri Sauce with Ventisquera  Cabernet Sauvignon Leche Quemada Flan with Los Hermanos Moscato                              

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BBQ in Southtown and Specht’s Store; More Restaurant News

BBQ in Southtown and Specht’s Store; More Restaurant News

The Two Bros., Jason and Jake Dady, are teaming up with Steve Newman of the Friendly Spot Ice House and Alamo Street Eat Bar to open B&D Ice BBQ and Draft at 1004 S. Alamo St. The spot is across the street from the Friendly Spot in an old ice house that Bruno D'Zanski operated for decades.
Crowds line up for a beer at the Friendly Spot.

Friendly Spot's Steve Newman, Dady brothers will open a BBQ, draft beer spot on South Alamo.

The B refers to Newman's signature beard, while the D refers to Dady as well as barbecue and draft beer. (If you thought otherwise, burn your copy of "Fifty Shades of Gray" right now. Burn it, for good measure, in any case.) According to the new spot's website, the place is expected to open in the spring with plenty of Texas craft beer, Texas wine and Texas pit barbecue. “We are super stoked to make it to Southtown," Jason Dady says on the site. "Great Texas pit barbecue and the emerging Texas craft beer movement is a perfect fit. We couldn’t be more excited to be a part of such a great neighborhood and restaurant scene.” Ready for a lobster omelet for brunch? Saveurs 209 has it. Saveurs 209, 209 Broadway, will now be serving brunch on Sundays. The menu includes omelets with your choice of sun-dried tomatoes, bacon, lobster, mushrooms and house-cured salmon as well as Croque Monsieur or Madame, duck leg confit with fingerling potatoes, charcuterie, and shrimp with coconut and curry rice. Viennese pastries and croissants, desserts, coffees and wine cocktails are also available. Sunday hours are 11 a.m. to 2 p.m. Saveurs 209 has changed its hours, too. It is now open for lunch Wednesday to Friday from 11:30 a.m. to 2 p.m. and dinner  Tuesday to Friday from 6:30 to 9:30 p.m. as well as Saturday from 6 to 9:30 p.m. For reservations, call (210) 223-0209. pearl market vegetablesOrganic Farmers conference coming to SA The Texas Organic Farmers and Gardeners Association is having its 2015 conference in San Antonio. No dates or location have been announced yet, bt this is great news for lovers of organic food grown nearby. Specht's Store changes hands Specht's Store, 112 W. Specht Road, has a new owner, new hours and more music, according to Facebook. But the big news is that it is now offering Texas barbecue. The new owners are Truman Love, who was once owner of the Water Street Oyster Bar in San Antonio, and Dave Dickson. New hours are 10 a.m. - 10 p.m. Wednesday-Sunday. Call (830) 438-1888 for information. "We are serving the best in time honored: Barbecue, Bands, and Beer," they posted. "We cook exclusively on post oak. We serve only Certified Angus Beef: Choice to Prime. We prepare everything on premises daily. We make our own sausage. Brisket, Spare Ribs, Sausage, Sides, Sauce and Dessert served daily. Specialty items of Turkey Breast, Brined Pork Chop, Prime Rib, Chicken and Salmon change daily." Hot Joy finds home Expect Hot Joy to open in its own home some time after Valentine''s Day, chef Quealy Watson said during the recent San Antonio Cocktail Conference, where he was serving Tater Tot Chat to the throngs. The restaurant, which had been a popup feature at the Monterey, will be in the spot that once housed China Latina, 1014 S. Alamo St. Look for more Asian fusion dishes filtered through Watson's sense of fun. SoHo gets into food SoHo Wine & Martini Bar, 214 W. Crockett St., will soon be offering Akaushi beef sliders, duck fat fries, chicken and waffles, and more. Brandon McKelvey of Say.She.Ate will be serving up his treats from a kitchen that's being added to the bar known for its great cocktails and more. Expect the kitchen to be open in the next few weeks. Call (210) 444-1000.  

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Chili’s and the Shriners Team Up to Help Children’s Hospital  — Plus More Restaurant Notes

Chili’s and the Shriners Team Up to Help Children’s Hospital — Plus More Restaurant Notes

Chili's and the Shriners join forces Chili's and the Shriners are teaming up for a pair of fundraisers to help the Shriners Hospitals for Children. On Nov. 4, the restaurant will donate 10 percent of all sales to the hospital. All you have to do is mention the promotion when you go in for lunch or dinner. Hours are 11 a.m. to 11 p.m. and the event is taking placce at all Chili's across the state, Oklahoma, Louisiana and beyond. Shriners Hospitals for Children seek to provide expert medical care for children with no financial burden to the patients or their families. Shriners Hospitals for Children are focused on maximizing a child’s quality of life regardless of the family’s ability to pay. The Alzafar Shriners are made up of more than 2,200 Central and South Texas businessmen and community leaders who are dedicated to supporting 22 Shriners Hospitals for Children in the United States, Canada and Mexico. The Shriners Hospital for Children provide services for children up to age 18 with orthopedic conditions, burns, spinal cord injuries, in addition to cleft lip and palate reconstruction. Visit www.facebook.com/AlzafarShriners for more information.
Nostra Supreme

Nostra Supreme

Cosa Nostra Pizza opens Cosa Nostra Pizzeria has opened at 16607 Huebner Road. The restaurant offers pizza, of course, as well as salads, calzones and submarine sandwiches. Specialty pizzas include a Steak Pizza with tomatos, muchrooms and onions;  an Alfredo Pizza with chicken, bacon and  a creamy sauce; a Veggie with tomatoes, spinach, mushrooms, onions, peppers, articholes, Parmesan cheese and garlic; and a Mexican Pizza with beef, bacon, onions and jalapeños. The Nostra Surpreme comes with Italian sausage, onions, mushrooms, green peppers, pepperoni and black olives. Salads include a Caesar, a Greek, an Antipasto, a Super Steak, an Italian Chicken and a Cosa Nostra with lettuce, spinach, carrot, Mandarin oranges, almonds, tomato, feta, red onions and grilled chicken. Subs include a Steak Philly, a Chicken Green, a Chicken Ranch, a Peatball Parmesan, a Sausage with onions, and a club. Call (210) 492-1141 or visit www.cosanostrapizzeria.com. Open Mic Night is back at  the County Line Open Mic Night has returned to the County Line restaurant at 10101 I-10 West every Thursday night from 6 – 9 p.m. Held on the restaurant’s outdoor patio, Open Mic Night features some of San Antonio’s local singers/songwriters/musicians, as well as drink/food specials. This free event is hosted by local artists The Bexar Creek Boys; sign-up each Thursday is from 6 – 7 p.m. Reservations are accepted. Call (210) 641-1998. In the case of inclement weather, the party will move inside to the restaurant’s large banquet room.  

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