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Add Popcorn Grits to Your Thanksgiving Table


Looking for a little something different and yet entirely comforting to include in your Thanksgiving meal? Try this rustic corn dish that mixes popcorn and polenta into one savory treat, which comes from chef Jeff White at the Boiler House Texas Grill & Wine Garden at the Pearl Brewery, 312 Pearl Parkway.

Popcorn Grits

Popcorn Grits

Popcorn Grits

1/4 cup canola oil
5 cups popcorn kernels
1 gallon milk
12 cups water
3 cups polenta
1/2 pound (2 sticks) butter
3 tablespoons salt

Heat oil in a large pot on high heat. Add kernels and stir into oil. Cook until almost all kernels have popped. Add milk and cook until popcorn has cooked down completely. Push mixture through china cap or food mill and set aside.

In another large pot, bring water to a boil and add polenta and cook through. Once polenta is cooked, stir in popcorn mixture, butter and salt. Serve warm.

Makes 8-10 side dish servings.

From Jeff White/Boiler House Texas Grill & Wine Garden

 

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Tap Into Something Tasty on National Drink Beer Day


National Drink Beer Day is set for Sept. 28. And what better way to celebrate than with a special dinner?

Ranger Creek Beer-1The folks at the Boiler House Texas Grill & Wine Garden in the Pearl Brewery and Ranger Creek are teaming up for a special five-course dinner that evening.

Executive chef Jeff White has crafted the menu to be paired with craft beers from the San Antonio-based brewery’s portfolio. Both White and a beer master from Ranger Creek Brewery will be on hand to discuss each dish and the beer it’s paired with.

The menu includes:

  • Beer Brined Duck Pastrami with double cream stout mustard, pancetta and shredded Brussels sprouts  paired with Oatmeal Pale Ale
  • Pickled Big Eye Tuna with mixed local lettuces, shaved Reggiano and Champagne vinaigrette served with  Lucky Ol’ Sun
  • La Bestia Braised Pork Belly with housemade grain mustard, spaetzle risotto and lump crab hollandaise with  La Bestia Aimable
  • Sweet Bread and Spinach Stuffed Texas Quail with Jerusalem artichoke mousseline, almond milk crème fraiche foam and pickled morels with  Southtown IPA
  • Dark Chocolate and Dried Chile Flourless Cake with chocolate cinnamon ice cream with  Mesquite Smoked Porter

The dinner begins at 6 p.m. Sept. 28. The cost of the meal is $60 a person plus tax and tip.

The Boiler House Texas Grill & Wine Garden is at 312 Pearl Parkway. For reservations, call  210-354.4644.

Boiler House chef Jeff White is offering his pork belly as part of his beer dinner menu.

Boiler House chef Jeff White is offering his pork belly as part of his beer dinner menu.

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Savory Options Rule at Boiler House During Restaurant Week


It was easy to choose the Boiler House as the first meal for Culinaria’s Restaurant Week: Of all the menus posted, it was the only one that offered three savory courses for the $35 price. Dessert could be had for an extra $6, but for three people who didn’t want — or need — a dessert, we found ourselves sitting pretty.

Salmon Ceviche is one Restaurant Week option.

Salmon Ceviche is one Restaurant Week option.

Our meal started with a choice of braised pork belly with a Kraken rum demi-glaze and house-made mustard, a variation on Chef Jeff Wayne White’s recipe, which we recently ran on SavorSA, or an attractive tower of salmon ceviche.

I started with salmon, and on yet another day that topped 100 degrees, I found the cooling mixture of diced raw seafood, avocado and cilantro-lime sauce to be perfectly refreshing. The pork belly, which my friends ordered, was substantial and deliciously porky, especially when a touch of the outrageously good whole-grain mustard was applied.

For an extra $25, you could get wine pairings for each course, the first of which was a Vanishing Point Pinot Grigio, bright and clean with a light fruitiness the complemented the pork while cutting through the silky voluptuousness of the avocado.

Cool off with a crisp local greens salad.

Cool off with a crisp local greens salad.

The second course was a local greens salad with plenty of applewood smoked bacon, nuts, cheese and tomatoes. A green goddess dressing had a surprising hot pepper tingle that worked well with the black peppery arugula in the mix of greens. The matching McDaniel Chardonnay was pleasantly clean and bracingly cold, balanced well with its oak flavor.

Main course options included a roasted salmon, a Kurobuta pork chop and prime rib.

One friend went for the pork chop, a massive piece of meat that was rich but slightly dry, despite a mention on the menu of a buttermilk brine; there were no complaints about the creamy white beans with the ham hocks that filled out the plate or the touch of red onion jam on the side. The pork came with a glass of Guard Shack Red Blend.

Prime rib arrives in an onion-flavored jus.

Prime rib arrives in an onion-flavored jus.

A generous slab of prime rib arrived with no side dishes, and it didn’t really need any. I had a delicious crust, with plenty of salt and the meat was tender, set in an onion-rich jus. The two of us who ordered the prime rib would have enjoyed our cuts cooked a little less, but we weren’t asked how we wanted it. The beef was paired with a fairly indifferent Wire Ridge Cabernet Sauvignon Blanc.

For an extra $9, you can add a trio of oysters Rockefeller to any plate, and I would suggest you add them, because they were the highlight of the evening. A welcome touch of heat cut through the cheesy sauce, which had coated spinach, garlic and, of course, the oysters. A little leftover Chardonnay was a perfect partner.

If you haven’t been to the Boiler House yet, which my friends hadn’t, don’t let Restaurant Week pass you by. It’s a great introduction to this lively newcomer to the Pearl Brewery.

The Boiler House Texas Grill & Wine Garden
312 Pearl Parkway
(210) 354-4644
Lunch, dinner daily
www.boilerhousesa.com

 

 

 

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Boiler House Turns Up the Heat on Summer


The Boiler House kitchen crew brave the heat during Summer WineFest.

The Boiler House kitchen crew brave the heat during Summer WineFest.

The folks at Boiler House Texas Grill know how to throw a picnic.

The bartenders keep the wine glasses filled.

The bartenders keep the wine glasses filled.

All it takes is five roast suckling pigs, legs of lamb, sausages made from all kinds of meat, shrimp and lardon salad, plenty of bacon-wrapped quails’ legs, two cases of corn on the cob, a few pitchers of sangria and plenty of cases of wine. Oh yeah, and plenty of hungry people.

The people showed up in droves Sunday for the Boiler House’s first Summer WineFest.

Sangrias and aguas frescas.

Sangrias and aguas frescas.

Rains that morning kept temperatures a little cooler than usual, but executive chef Jeff White and his crew probably didn’t notice. White and several of his assistants were busy most of the afternoon at the outdoor fire pit where they tended to everything from the pork to the corn.

People wandered in and out of the air conditioned restaurant in the Pearl Brewery complex, where several buffets were set up, so they could eat their fill.

Inside, teams bustled about keeping serving tables filled with plenty of dishes including plenty of sauces, relishes and pickles that could be used with any of the meats or the corn. And behind the bars, servers kept wine glasses filled with the likes of Amici Chardonnay, MacMurray Ranch Pinot Noir, Chateau Sancerre and Last Judgment Red. Or they poured cups of colorful aguas frescas as well as a red sangria and a white version that featured pineapple and serrano chiles.

Didn’t make WineFest? You can still borrow some of the Boiler House’s ideas for adding pizazz to your own summer party, whether it’s having a variety of meats to make your guests want to try a little of everything or dressing up your dishes with plenty of sauces that go beyond salsa, sauces that are not only good with the meat but also with the grilled corn and any other vegetables you may have. Then add a little wine, maybe some Texas beers and just have some fun.

Executive chef Jeff White and his team work at the outdoor grill area.

Executive chef Jeff White and his team work at the outdoor grill area.

 

Enjoying a picnic at Boiler House.

Enjoying a picnic at Boiler House.

The star of the show: One of the five suckling roast pigs.

The star of the show: One of the five suckling roast pigs.

 

 

 

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It’s Summertime and the Sipping’s Easy at Boiler House


Boiler House Texas Grill and Wine Garden at the Pearl Brewery, 312 Pearl Parkways, is kicking off the season of sun and fun in style with Summer WineFest from noon to 4 p.m. Sunday.

Boiler House is having a WineFest Sunday.

Boiler House is having a WineFest Sunday.

Summer WineFest will feature cool beverages and grilled treats and meats. Though the restaurant kitchen features a 72-inch grill as its focal point, executive chef Jeff White will be adding even more heat by firing up an outdoor pit.

“Showing off our grilling skills outdoors is a natural fit for the summer and gives us the perfect excuse to highlight a variety of meats that all pair well with summer wines and beers. And the taco bar will feature toppings the Boiler House way: house-made and local, featuring fire, heat and flavor,” White says.

Summer WineFest will feature grilled gourmet meats including baby lamb, suckling pig, quail, local sausage, and venison, paired with gourmet taco bar offerings — like homemade tortillas, Boiler House’s house-made pickled vegetables and condiments, Boiler House’s take on pico de gallo and more. And if meat is not a treat to you, Boiler House will also be grilling up fresh from the market vegetables.

The sangria bar will offer a variety of whites and reds including mango, raspberry, strawberry, pineapple, prickly pear, Texas peach, as well as classic renditions of white and red sangrias. (For a recipe of one of Boiler House’s sangrias, click here.)

If kicking back with a brew is more your summer style, Summer WineFest has something for you, too: featured beers from Ranger Creek and Independence breweries and brewery experts to talk you through what you need to know about these tasty hops.

Summer WineFest will flow in and out of the restaurant: Boiler House’s expansive outdoor patio area and “wine garden” allow guests to soak in the great outdoors, dining alfresco at custom-made picnic tables designed to keep your wine or beer chilled no matter how long you linger. The restaurant’s design also allows the main floor to be opened to the outside as well, so there’s limit to outdoor vibe or the live music. Boiler House regularly features live music and summer wouldn’t feel right without the right tunes, so the Bru Edelman Duo will be on-hand providing the perfect soundtrack to start the season.

In addition to the line-up of grilled meats, those who purchase VIP tickets are in for even more flavor: Some of Boiler House’s most popular dishes will be served as bites for VIPs to enjoy paired with 10 exclusive wines. Bites will include skewers featuring tenderloin, shrimp and bacon and quail poppers, one of the restaurant’s signature dishes. Smoked trout, white bean and eggplant crostinis will be served as a twist on the menu’s traditional grilled breads and some of the restaurant’s “nibbles” will be also be offered, including pepitas, spicy popcorn and baby s’mores.

Tickets for Summer WineFest are $50 per person for general admission, which includes gourmet meats prepared on an outdoor pit and a gourmet taco bar, as well as the sangria bar, beer bar and 10 wines from Boiler House’s Discoveries & Selections menu. VIP tickets are $75 per person and include all of the offering of general admission, as well as 10 luxury wine pairings and special Boiler House “bites” served on the restaurant’s second floor. Tickets can be purchased online through www.boilerhousesa.com or at the restaurant. Call (210) 354-4644 for more information.

 

 

 

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Boiler House Serves Up Some Smooth Sangria for Summer


Fruit soaked in the right combination of dry wine, brandy and triple sec are the secrets to this Summer Sangria from Boiler House Texas Grill and Wine Garden, 312 Pearl Parkway. It’ll be served at the restaurant’s Summer WineFest on Sunday from noon to 4 p.m.

Boiler House Summer Sangria

Boiler House Summer Sangria

And once you try it, you’ll like serve your own version for the rest of the summer.

Boiler House Summer Sangria

1 (750-mililiter) bottle dry red wine
1/4 cup brandy
1/4 cup triple sec
2 tablespoons lime juice
2 tablespoons orange juice
1/4 cup sugar
1/2 orange thinly sliced
1/2 lime, thinly sliced
1 Granny Smith apple, cored and cut into wedges
1/4 cup honeydew melon, diced
1/4 cup cantaloupe, diced
1 (750-mililiter) bottle of sparkling water, chilled

Combine all ingredients except sparkling water in a glass pitcher for 3 hours. Cover and chill. When ready to serve, add sparkling water. Pour into ice-filled glasses and serve.

Makes more than 1/2 gallon sangria.

From Boiler House Texas Grill and Wine Garden

 

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A Confluence of Waters Flows into a Major Gift for the City


The Boiler House grand opening benefits the San Antonio River Foundation.

It was the grand opening of the Boiler House Texas Grill & Wine Garden at the Pearl Brewery, but the real news that came out of the party was from the event’s beneficiary, the San Antonio River Foundation.

The group, which promotes the conservation and enjoyment of the river, unveiled plans for Confluence Park, which will be developed at the point where the river meets San Pedro Creek. Ball-Nogues Studio of Los Angeles will design the area, which will have both educational and recreational opportunities for the community.

The Boiler House lights up.

Such efforts are always in need of contributions in order to keep a project going, said Frates Seeligson Jr, chairman of the foundation’s board of directors. So, he was pleased to announce that James and Estela Avery had endowed the effort with a $1 million donation. James Avery is the founder of James Avery Craftsman.

“The gift lays the groundwork for the future of Confluence Park,” he said. “This is something that is so amazing, this gift to San Antonio.”

It also means that “your children will be able to go there, my grandchildren will be able to go there,” Seeligson said.

Treats from chef James Moore.

The 2.5-acre park will be at 310 W. Mitchell St. in an area known as Mission Reach. The triangle of land was once a CPS laydown yard. According to a foundation release, “The centerpiece of the park will be an artistically enhanced educational facility focused on San Antonio’s most prized cultural gem, the San Antonio River, teaching sustainability, stewardship and environmental science. The facility will also feature opportunities for the community to learn about gardening, exercise and nutrition.”

In addition to hosting the private opening party as a benefit for the Foundation, the Boiler House will continue to raise money for the group. On the third Monday of each month, the restaurant will donate 20 percent of its net proceeds to the group. Plus, $1 from the sales of each order of Smoked Trout, Goat Cheese and Arugula on Grilled Crostini will help the cause.

For more information on the River Foundation, click here. For more on the Boiler House, click here.

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What Are You Doing New Year’s Eve?


Fast away the old year passes, the song tells us. But we’re not going to let it go without a big blowout. New Year’s Eve parties galore dot the city scene, and the following are a few restaurant options that are offering feasts to greet 2013.

Reservations are required. Tax and tip are not included in the prices shown.

Enjoy live music during Biga on the Banks’ New Year’s party.

Achiote at the Grand Hyatt,  600 E. Market St., (210) 451-6171 — New Year’s Eve dinner is from 5 p.m. to midnight. The buffet includes salads, such as an arrangement of greens and winter vegetables, Moroccan Cous Cous and Legumes, Jicama with Red Endive and Chili Lime Slaw, Thai-inspired Green Papaya, duo of poached pears, and Roasted Beet, Citrus and Feta;  Traditional Seafood Soup with Saffron Aioli and Seed Crusted Baguette; a Seafood and Ceviche display with Poached Shrimp, King Crab Legs, Red Snapper Ceviche, Pacific Ahi Poke’ and Taro Chips; Anti-Pasti and Cheese Specialties; Carved dishes, such as Achiote-Crusted Natural Beef Tenderloin, Roast Rack of Lamb, Parsley Marble Potatoes, and Mahi Mahi Steamed on Asian Greens with Coconut Green Curry Broth; and  Daniel’s Denim and Diamond Dessert Display. The cost is $60 for adults, $30 for children, ages 6-12. Tax and 18 percent tip will be added to each check. Does not include beverages.

Alamo Street Eat Bar, 609 S. Alamo St., (210) 227-2469 — Ring in the New Year with a variety of treats from various food trucks, including the DUK Truck, and plenty of cheer on tap.

Barriba Cantina, 111 W. Crockett St., (210) 228-9876 — The cantina will be open New Year’s Eve and New Year’s Day with free live music on both nights from 9 p.m. – 1 a.m.

Biga on the Banks, 203 S. St. Mary’s St., (210) 225-2722 — The New Year’s Eve menu includes an amuse bouche of crab, cucumber and caviar, followed by appetizers that include Many Mushroom and Duck Confit Raviolo, Foie Grass Terrine, Chicken-Fried Oysters, Crab Spring Rolls,  Smoked Sturgeon Profiterole,  selection of artisan cheeses,  farm-raised American Transmontanous caviar ($85 supplement) or  Wild American Hackleback Caviar ($50 supplement). Soup and salad options:  Lobster Bisque,  Grapefruit and Avocado Salad (add butter-poached lobster $12),  Chardonnay Braised Leeks (add caviar $12),  Emile’s Hydroponic Greens with Rebecca Creek goat feta, Romaine Leaves with red pepper Caesar dressing (add 3 chicken-fried oysters $8) and Spinach Salad (add grilled quail $8). Entrees:  Grilled Yellow Fin Tuna,  Slow Braised Veal Osso Bucco,  South Texas Antelope and Bandera Quail,  Grilled Beef Tenderloin,  Australian Lamb Rack and additional fish options.  The dessert list has not been written yet. Price: $100 per person. Late seating includes live music and a glass of Champagne.

Bin 555, 555 W. Bitters, (210) 496-0555 — The New Year”s Eve menu comes with optional wine pairings. On the menu: Amuse: 2008 Argyle Brut with Bruschetta & Baba Ganoush and Ras El Hanout Chickpeas, Cilantro and Mint. Appetizer: 2008 Zaca Mesa Roussanne with choice of Roasted Butternut Lobster Bisque, Pan Roasted Pork Belly and Braised Beef Cheeks. Salad: 2010 Amici Sauvignon Blanc with choice of Butter Leaf Salad, Mixed Field Greens, or Autumn Squash Salad. Pasta: Iberico Pea Risotto with 2010 Feudi LaCryma Christi Bianco. Entrée choices: Wood Fired Halibut with 2009 Sequoia Grove Chardonnay; Local Texas Rabbit with 2009 Pierre Amadieu Vacqueyras La Grangeliere Grenache/Syrad; or Braised Lamb Shank with 2009 Pierre Amadieu Vacqueyras La Grangeliere Grenache/Syrah. Dessert: Taylor Fladgate 20-Year-Old Tawny Port with choice of Chef Dady’s Signature Nutella Torte, Raspberry, Hazelnut Nougat and Smoked Pistachio Anglaise, Panettone Pain Perdu, Cinnamon Mascarpone Chantilly, Raspberry and Sour Cranberry Compote, Apple & Pear Granola Crumble or Jim Bean Black Honey Bourbon and Crème Fraiche Ice Cream. Cost is $60 a person or $90 with wine pairing. Tax and 18 percent tip added.

Bliss, 926 S. Presa St., (210) 225-2547 — On New Year’s Eve, the restaurant will offer a 5-course menu for $100 a person.

Boardwalk Bistro, 4011 Broadway, (210) 824-0100 — The restaurant will be open 5 p.m.-1 a.m. with a five-course special that includes plenty of choices.    Start with a choice of appetizers such as Cold Water Seafood Risotto, Baked Eggplant Involtini, Grilled Lamb Kofta with Cinnamon Yogurt and Shrimp Casino in Puff Pastry. Soups:   Cold Water Lobster Asparagus Bisque, Winter Squash Soup with Roasted Pumpkin Seeds, Sweet Pea with Ham and Croutons and Heirloom Tomato Basil with White Cheddar Breadsticks. Salads:  Traditional Caesar Salad, Mesclun Greens with Fried Shallot and Stilton Bleu Cheese, and Spinach Salad with Corn Bread Croutons. Entrees: Prosciutto Wrapped Black Cod ($63),  Surf and Turf  (grilled lobster tail and filet mignon, $72), Panko-crusted Eggplant Napoleon ($52),  Applewood-smoked Bacon Wrapped Pork Tenderloin ($65), and Grilled Lamb T-Chop ($68). Desserts: Duo of Crème Brulee, New York Cheesecake with Berries,  Chocolate Pecan Caramel Torte with Frangelico Anglaise,  and Tiramisù with Frangelico Anglaise filled Chocolate Truffle.  An optional flight of wines can  accompany each course for an additional $20.

Bohanan’s Prime Steaks and Seafood, 219 E. Houston St., (210) 472-2600 —The restaurant will be open New Year’s Eve for those celebrating along Houston St. The regular menu with steaks, including Akaushi Beef,

Laurent’s Modern Cuisine

Boiler House Texas Grill and Wine Garden, 312 Pearl Parkway, (210) 354-4644 — Chef Jesse Perez of the upcoming Arcade Midtown Kitchen joins Boiler House chef James Moore to create a special six-course New Year’s menu that includes:  Chilled Smoked Sturgeon, Caviar Creme Fraiche;  Moroccan Quail Medallions, Pomegranate Molasses;  Confit Rabbit Terrine, Pickled Mustard Seed Aioli;  George’s Bank Diver Scallops, Smoked Oyster Stew;  Balsamic Braised Cabrito, Goat Cheese Farro Risotto;  and ‘Crispy & Salty’ Chocolate Bar. The price is $65 per person (food only); plus 6 half glasses of paired wines, $25 per person, or  six half glass of premium wine for $45. Balloon drop and champagne toast at midnight.  Live music 8 p.m.-1 a.m.

Bolo’s at the Omni San Antonio Hotel, 9821 Colonnade Blvd., (210) 699-5803 — New Year’s Eve seatings begin at 6 p.m. and continue until 10 p.m. The meal features a Spanish Tapas-style menu with dishes from different regions of that country. The price is $65 a person and includes a Champagne toast at midnight. The bar in the hotel will have a large-screen TV broadcasting the drop of the ball at midnight for those who want to watch.

The County Line, 10101 I-10 W., (210) 641-1998 — The restaurant will be open New Year’s Eve and New Year’s Day from 11 a.m. to 9 p.m. Reservations will be taken.

The County Line Riverwalk, 111 W. Crockett St., (210) — The River Walk location is open New Year’s Eve from 11 a.m. to 1 a.m. and New Year’s Day from 11 a.m. to 10 p.m. No reservations accepted.

Crumpets, 3920 Harry Wurzbach Road, (210) 821-5454 — On New Year’s Eve, chef Francois Maeder will be serving appetizers such as artichokes stuffed with goat cheese and almonds or Nova Scotia smoked salmon with cream cheese. Guests can experience Crumpets Trilogy, a special main course featuring a lobster tail with lemon butter, rack of lamb Provencal, and tenderloin of beef with Rossini sauce. Other entrées offered are chicken, shrimp, Rainbow trout, veal and beef. All include an appetizer, cup of soup, house salad and dessert.

Fig Tree Restaurant, 515 Villita St., (210) 225-2111 — There will be two seatings on New Year’s Eve: 6-9 p.m. and 9:30 p.m.-midnight. The special menu starts with an optional connoisseur caviar course (30 g of osetra) for a $150 supplement. The dinner includes Caramelized Onion Tart with Figs, Chevre and Arugula Pistou; Peking Quail with Persimmon Chutney; Bok Choy and Pear Salad; Lobster Cannoli Chanterelles and White Truffles, Mascarpone Béchamel; Chateaubriand for Two with Béarnaise and Chateau Potatoes. Dessert choices: Dark Chocolaté Pavé, Milk Chocolate Mousse or Wild Morello Cherry Crème Brulee. The price is $98 a person plus tax and 18 percent tip.

Celebrate the arrival of 2013 at your favorite restaurant.

Fleming’s Prime Steakhouse and Wine Bar, 255 E. Basse Road, (210) 824-WINE (9463) — Fleming’s will celebrate Dec. 28-31 with a special menu that includes a complimentary Gulf shrimp and grits appetizer, followed by a choice of Delmonico Steak with Blue Crab & Gruyere Glaçage ($74.95), Filet Mignon and Lobster Brioche Bread Pudding ($69.95), and Lobster Tail with Macaroni and Cheese ($79.95). Chocolate Budino ($9.95) is the special dessert. Magnums of Gloria Ferrar Sonoma Brut will be poured at $12 a glass or $100 for the 1.5-liter bottle. The regular menu will also be offered.

Frederick’s Restaurant, 7701 Broadway, (210) 828-9050; Frederick’s Bistro,  14439 N.W. Military Highway, (210) 888-1500 — Both restaurants will ring in the new year with the following special menu. First course is a choice of Seared Jumbo Sea Scallops with Leeks Ragout and Caviar Beurre Blanc, Seared Veal Carpaccio with Herbed Cheese, Stuffed Quail and Foie Gras Terrine Platter or Assorted Seafood Delicacy. Second course: Frederick’s Salad and Goat Cheese with Champagne, Hazelnut Vinaigrette. Main course choices: Orange Ginger Glazed Duck Breast Over a bed of Wild Rice Risotto, Beef Tournedo “Rossini” with Foie Gras and Perigourdine Sauce, Sea Bass and Crab Meat Napoleon or Grilled Maine Lobster. Fourth course is choice of dessert. Cost is $85 a person.

Gallo Pizzeria, 164 Castroville Road, (210) 264-0077 — The pizzeria is open 11 a.m.-6 p.m. New Year’s Eve.

The Granary ‘Cue and Brew, 602 Avenue A, (210) 228-0124 — A five-course tasting menu will include oyster on the half shell, root beer-glazed scallop, TG Texas Toast and ‘Cue Butter, Smoked Bison and Baked Alaska. The cost is $68 a person. Add $20 for beer pairings.

Hyatt Hill Country Resort, 9800 Hyatt Resort Drive, (210) 767-7999 — Two packages are available for New Year’s. The Sea World package includes full breakfast buffet for two adults and two children (under 12) each day, tickets to  SeaWorld’s Twilight New Year’s Eve Party from noon – 9 p.m.,  and transportation to and from the resort. Some of SeaWorld’s New Year’s features: fireworks spectacular, A Dolphin Christmas,  Elmo’s Christmas Wish,  Shamu Christmas,  A Sesame Street Christmas,  and Clyde & Seamore’s Countdown to Christmas. Antlers Lodge New Year’s Eve dinner package includes overnight accommodations, four-course dinner for two, live entertainment, party favors, Champagne toast at midnight and breakfast buffet for two on Jan. 1. Call for prices.

JW Marriott,23808 Resort Parkway, (210) 483-6622 — The resort is offering a variety of activities and events to celebrate the New Year. Raise a toast and dance the night away in Crooked Branch or High Velocity after enjoying dinner either 18 Oaks and Cibolo Moon, both of which feature special New Year’s Eve menus. A complete New Year’s Eve package is available for $239, which includes a guest room and a $50 resort credit that can be applied to golf, spa or dining. 18 Oaks will feature a selection of special a la carte dishes on New Year’s Eve, including Cast Iron Baked Fontina for $16 and a 16-ounce Ribeye for $48. Cibolo Moon is offering a New Year’s Eve buffet dinner for $28 featuring king and stone crab, oysters, aged cheeses, smoked meats, prime rib, Shiner-brined turkey and much more. A Kids’ Zone dinner buffet is also available for $14.

Kirby’s Prime Steakhouse, 123 N. Loop 1604 E., (210) 404-2221 — Chef Daniel Nemec is preparing a special menu priced at $89 a person. Start with a choice of Texas Sterling Lamb Wellington,  Cedar Plank Diver Sea Scallops With Grilled Applewood Smoked Bacon and a Chive Beurre Blanc,  House-made Crisp Gnocchi With Garlic Sautéed Wild Mushrooms and Sauce Carbonara,  Broiled Veal Marrow and Kirby’s Signature Maryland Style Crab Cake. Second course choices:  Oven Roasted Grape Tomatoes with Baby Mozzarella, Basil Balsamic Vinaigrette in a Parmesan Tuile;  House Caesar;  Baby Arugala and Fire Kissed Strawberry Salad; or Lobster Bisque. Third course choices:  Grilled 7- or 10-ounce Blue Ribbon Filet; Grilled 16-ounce Ribeye; 7- or 10-ounce Filet Oscar; Grilled Cobia Fillet; Oven-Baked Cold Water Western Australian Lobster Tail with Alaskan King Crab Dressing; Texas Sterling Lamb Shank Osso Buco; 16-ounce Prime New York Strip.  Served with side and choice of dessert. Melina Narezo Band will perform.

Las Canarias at Omni La Mansion del Rio, 112 College St., (210) 518-1177 — On New Year’s Eve, the restaurant will offer a special five-course pre-fixe menu for $100, with reservations available from 5:30 to 11:00 p.m. Menu items include a chilled white asparagus velouté, Pacific sturgeon and Strube Ranch wagyu beef bavette. Á la carte dining will also be available at featured menu prices. A live band with dancing and party favors will perform from 9:00 p.m. to 1:00 a.m. and a complimentary champagne toast will be offered at midnight to bring in the New Year. Complimentary parking will also be available on a first come, first serve basis. On New Year’s Day, the brunch will be from 6:30 a.m. until 1 p.m. The cost is $25 for adults, $15 for children ages 6-12 and free for those 5 and under. The buffet menu consists of eggs and omelets made to order, Texas cut cinnamon raisin French toast, fried eggs Benedict with crispy pork belly and a selection of breads and cereals, among other options. The buffet also includes complimentary parking, juice and coffee; all other beverages are non-inclusive. Las Canarias’ à la carte dining will be available from 5:30 to 10:30 p.m.

Laurent’s Modern Cuisine,4230 McCullough Ave., (210) 822-6644 — The New Year’s Eve menu will include a five-course meal with the chance of adding a cheese course to the lineup. Some of the items on the menu include appetizer choices of Diver Sea Scallop with sweetbread strudel, candied orange, blood orange gastric; Ahi Tuna Tartar, caramelized sea urchin, fried quail egg; Foie gras crème brûlée, mini ginger bread and torchon sandwich; or Three cheeses Profiteroles, Brie, Humblefog and Gruyere, Yellow pepper coulis.  Salad course: -Petite Mache salade, baby Heirloom, shaved asparagus, frisee, champagne vinaigrette.  Main course choices:  Norwegian Halibut (or Sea Bass), Fresh Peas and Horseradish puree, Miso beurre blanc; Farm raised Capon, baby vegetables, Parsnips puree, Red plum-chicken jus; Beef Tenderloin, Crispy Pig Feet, Sauce Perigourdine, Truffled dauphines potatoes; or Half roasted Maine lobster, curried crab meat, Roasted corn Hach, Sauce Americaine. The price is $75 a person while the cheese course is an optional $10 more.

Little Rhein Steak House, 231 S. Alamo St., (210) 225-2111 — New Year’s Eve sittings are 5-6:30 p.m., 7-9 p.m. and 9:30 p.m.-midnight. The early dinner special includes choice of Shrimp Cocktail or Bacon Wrapped Quail Legs, followed by Beef Steak Tomatoes with Blue Cheese or Field Greens with Cranberries, Walnuts, Goat Cheese and Basil Vinaigrette. Main course choices:  Prime Rib, Prime Strip Loin,  Center Cut Filet Mignon, Bay of Fundy Salmon Fillet or Center Cut Filet and Lobster. Entrees served with Au Gratin Potatoes, Sautéed Wild Mushrooms and Buttered Asparagus. Dessert is either Sticky Toffee Pudding with Vanilla Ice Cream or  New York Cheesecake with Strawberries.  A glass of Champagne included. Price is $70 a person plus tax and 18 percent tip. Later seatings add lobster bisque to the menu. Price is $79 a person plus tax and 18 percent tip.

Ring in the new year with Morton’s Legendary Chocolate Cake.

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, (830) 438-2747 — The regular menu will be served all New Year’s Eve.

Morton’s The Steakhouse, 300 E. Crockett St., (210) 228-0700 — The restaurant will be celebrating during dinner on both New Year’s Eve and New Year’s Day.

Oro at the Emily Morgan Hotel, 705 E. Houston St., (210) 224-0146 — New Year’s Eve seating starts at 5:30 p.m.  Begin with a Belvedere Martini, followed by Bluebonnet Farms Petite Lettuces or Charleston She Crab Soup. The main course is a choice of grilled ribeye with sherried lobster mushrooms or pan-roasted halibut with hickory smoked oyster sweet potato hash. Dessert is a choice of espresso tiramisu or caramelized pear and apple beignets. The cost is $79.95 a person and includes the martini, a glass of Moet et Chandon Brut Champagne and complimentary valet parking.

Ostra at the Mokara Hotel, 212 W. Crockett St., (210) 396-5817 — Reservations can be made from 6:30 to 11 p.m. with bar beverage service continuing until 2 a.m. Party favors and champagne toasts part of the celebration.

Paloma Blanca, 5800 Broadway, (210) 822-6151 — The restaurant will be open 11 a.m.-3 p.m. New Year’s Eve.

Perry’s Steakhouse,15900 La Cantera Parkway, (210) 558-6161 — Perry’s Steakhouse & Grille is offering a three-course menu followed by a champagne toast at midnight. For each course, guests can choose from a selection of Perry’s signature items, such as the lobster bisque, Perry’s Famous Pork Chop and Milk Chocolate Peanut Butter Candy Bar dessert. For those dining at 5:30 p.m. or earlier, the cost is $54.95 per person plus tax and tip; it is $74.95 per person plus tax and tip for 6 p.m. or later.

Say Happy New Year with fireworks!

Q on the Riverwalk at the Downtown Hyatt, 123 Losoya, (210) 362.6325 — The New Year’s Eve celebration will feature dining from 6 to 10 p.m. The meal includes choice of the following main courses: house-smoked standing rib roast, fire-grilled fillet of salmon or roasted breast of chicken. Side dishes include roasted butternut squash risotto, baked mashed potatoes, au gratin potatoes, and grilled seasonal vegetables. There will also be a build-your-own salad bar as well as desserts that include vanilla bean creme brulee, mini-strawberry cheesecake, chocolate mousse shooters and cappuccino tarts. The cost is $50 a person.

Ruth’s Chris Steak House, Concord Plaza, 7720 Jones Maltsberger Road (210) 821-5051; Sunset Station, 1170 E. Commerce St. (210) 227-8847 — The specially priced menu consists of Ruth’s Chris steaks and other signature favorites for $99 per person and includes a Champagne toast as well as view of fireworks from the balcony of the Sunset station location.

Silo, 1133 Austin Hwy., (210) 824-8686; 434 N. Loop 1604 W., (210) 483-8989 — The New Year’s Eve special menu begins with a choice of lobster bisque, chicken-fried oysters, ricotta gnocchi, tuna carpaccio or five-spice Texas quail. Second course choices: Hydroponic mixed greens, baby wedge salad, Caesar salad, or roasted beet and watercress salad. Third course options: Roasted duck breast and confit leg, grilled beef tenderloin, prosciutto-wrapped sea bass, grilled Australian rack of lamb, or whole butter-poached lobster. Fourth course choices: Toasted coconut mousse pie or Callebaut dark chocolate truffle tart. A glass of Piper Heidsieck Brut is the finale. Price is $85 a person.

Sustenio at Eilan Hotel Resort & Spa, 17103 La Cantera Parkway, (210) 598-2950 — There will be two seatings on New Year’s Eve. The first is at 7 p.m. and features a three-course dinner priced at $75 a person.  The second is at 9 p.m.  and features a five-course dinner with dancing at iDance City and a Champagne toast, all for $125.

The Terrace Grill at Riven Rock Ranch, 390 Hermann Sons Road, Comfort, (830) 995-4045 —The New Year’s Eve party begins at 8 p.m. and runs until 12:30 a.m. The meal includes passed appetizers, soup or salad, a choice of Beef Tenderloin with red onion and Singing Water red wine marmalade, sweet cream whipped potatoes and Texas caviar or seasonal fresh fish topped with blue crab and pecan brown butter sauce with wild rice pilaf and Texas caviar. Cost is $99.95, which includes party favors and a complimentary glass of Champagne at midnight.

Texas de Brazil, 313 E. Houston St., (210) 299-1600 — The restaurant will be open early and late, offering diners skewers of meat as well as its extensive salad bar.

Thai Dee, 5307 Blanco Road, (210) 342-3622 — Thai Dee Restaurant will be open on New Year’s Day serving your favorite Thai dishes.

Tre Trattoria in Alamo Heights, 4003 Broadway, (210) 805-0333 — All parties receive family-style antipasti on New Year’s Eve, followed by the following menu. First course choices: Slow Roasted Caprese with House Pulled Mozzarella and Basil; Pear and Apple Panzanella with Rye, Arugula, Shaved Fennel, Spiced Walnuts and Lemon; or Salt Cod and Yukon Gold Fritters, Roasted Cauliflower Salad and Caper Aioli. Second course choices: Roasted Pumpkin Bisque with Spiced Pumpkin Seeds and Caramel Crema or Mussels and Chickpea with Saffron, Italian Sausage, Caramelized Fennel and Greek Yogurt. Third course options: Pan Seared Diver Scallop with Pecan Ice; Butter Poached Cold Water Oysters with Creamy Orzo, Chiles and Bottarga; or Tagliatelli with Smoked Local Cabrito, Calbrese Peppers, Pecorino and Rosemary. Fourth course choices: Pan Seared Ahi Tuna with Beluga Lentils; Wild Boar Ragu and Creamy Polenta; Grilled Tuscan Ribeye and Smashed Red Potatoes with Fontina; or Crispy Skin Duck Confit with Grilled Chicories. Fifth course options: Nutella x 3; Butterscotch “Blondie” with Thyme Chantilly and Praline “Crumble”; or Olive Oil Cake with Citrus and Mint. Price is $69.95 a person. Price does not include tax and 18 percent tip.

Tre Trattoria Downtown at The Fairmount Hotel, 401 S. Alamo St., (210) 223-0401 — The special New Year’s menu begins with an optional apertif of Cinco Vodka, Cava and Hibiscus flower syrup with Pomegranate Juice and Lime ($12 supplement). It is followed by a choice of House-made Mozzarella Caprese Salad, Caesar Salad or Lobster Bisque. Second course is Pearl Farmers Market Bruschetta served family style. Third course is a choice of Tuscan Farro Salad, Black Eyed Pea and House Sausage, or Israeli Cous Cous with Crab ($7 supplement for the latter). Fourth course choices: House-Made Pan Seared Potato Gnocchi; House-Made Tagliatelle with Wild Mushrooms, Thyme and Parmigiano Reggiano; or House-cut Fettuccini with Roasted garlic, Wilted Spinach, Basil and Parmigiano Brodo. Fifth course choices: Seared Diver Sea Scallops: Pan Seared Salmon with Marinated Purple Cabbage; Grilled Tuscan Marinated Ribeye ($15 Supplement); or Cornish Game Hen. Dessert choices: Nutella x 3, Vanilla Gelato, or Fresh Fruit and Local Honey Parfait. Price is $90 a person plus tax and tip or $120 with wine pairings.

The Westin La Cantera Resort, 16641 La Cantera Parkway, (210) 558-2253 — Dinner on New Year’s Eve will be in Francesca’s at Sunset and will include an Alice in Wonderland theme. Chef Stephen Gonzalez and sommelier Steven Krueger are planning a five-course meal with matching Champagnes. The price is $125 a person.

 

 

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Restaurants Want You to Savor the Season in Some Special Treats


It’s the holiday season, and that means seasonal treats in a host of traditional flavors, some with delicious twists.

RustyZipper.com has all sorts of vintage ugly sweaters.

Get out your ugly holiday sweaters

So, remember that holiday sweater some ex-friend gave you that was so ugly it made you long for fruitcake?

Well, it’s time to take it out of mothballs and wear it proudly. Both Max’s Wine Dive, 340 E. Basse Road, and Boiler House Texas Grill & Wine Garden, 312 Pearl Parkway, are having a day devoted to those ghastly knitted creations. On Dec. 14, anyone wearing an ugly sweater will receive a free dessert or small plate under $10.

So, find that sweater that puts the “err” in “merry,” and put it to the only good use there is outside of burning it for fuel.  To reach the Boiler House, call  (210) 354-4644 or visit www.boilerhousesa.com. For Max’s Wine Dive, call (210) 444-9547 or visit www.maxswinedive.com.

If you wish to invest in a vintage ugly sweater, check out RustyZipper.com. You can even find plenty that get more lit than a drunken uncle on Christmas!

Christmas concert at Boardwalk Bistro

On Dec. 20, Boardwalk Bistro, 4011 Broadway, hosts Small World, which will be performing their 20th annual Christmas Concert.

“We are serving our regular dinner menu with Christmas specials,” owner Barbara Hunt says. “The performance is 7 p.m. to 10 p.m., and there is no cover charge. This is always a wonderful event.”

For more information, call (210) 824-0100.

McDonald’s Holiday Pie

McDonald’s decorates its menu with holiday flavors

McDonald’s is offering the following treats through the end of the year:

  • Peppermint Mocha – a milder blend of espresso, steamed milk, peppermint and dark chocolate syrup, topped with whipped cream and chocolate drizzle
  • Peppermint Hot Chocolate – a blend of peppermint and dark chocolate syrup, steamed milk, topped with whipped cream and chocolate drizzle
  • Holiday Mint McFlurry – a soft serve vanilla ice cream blended with peppermint candy pieces and holiday mint flavored syrup
  • Egg Nog Shake – a delightfully creamy, egg nog flavored shake with real whipped cream and a cherry
  • Holiday Pie – a sweet custard filling baked inside a flaky pastry with colorful holiday sugar sprinkles on top

Cookie Bites and more at Corner Bakery Café

Corner Bakery Café, 18720 Stone Oak Parkway, is cooking up baked goods trays featured Cookie Bites, Bar Bites and Bundt Bites. Plus, the purchase of a large Cinnamon Creme Cake brings a $5 bonus card valid during the month of January.

Call (210) 441-4547.

EZ’s Pumpkin Latte Shake

Pumpkin treats at EZ’s through the holidays

EZ’s Brick Oven & Grill introduced two seasonal treats for October, and they proved so popular that both were held over through the holidays.

The dishes are the Pumpkin Latte Shake and the Roasted Pumpkin Pizza. both are available at all EZ’s locations.

Click here for more information.

Holiday lunches return to Ruth’s Chris

Both Ruth’s Chris Steak House locations will have holiday lunch hours this December.

The steakhouse at Concord Plaza, 7720 Jones Maltsberger Road, (210) 821-5051, is open now through Dec. 21, 11:30 a.m. – 2:30 p.m., while the Sunset Station location, 1170 E. Commercce St., (210) 227-8847, will be open Dec. 17–21, 11:30 a.m. – 2:30 p.m.

The cost is $50 per person and includes a starter, a choice of entrée, Accompaniment & Dessert

Choose an entrée from Filet & Frites, Sliced Steak Sandwich, Salmon, Chicken Caesar or Mixed Grill.

No other promotions can be used with this offer.

Black-eyed pea tamales at La Fonda Alamo Heights

La Fonda Alamo Heights, 6402 N. New Braunfels,  is combining two holiday traditions under one husk: tamales and black-eyed peas. From now through Dec. 31, you can order black-eyed pea tamales in addition to the usual pork, chicken and beef varieties.

“You are supposed to eat black-eyed peas on New Year’s Day for good luck throughout the coming year,” says owner Hans White. “We figured this was a tasty way to do it!”

These handmade tamales can be ordered by the dozen and come ready to steam and serve at your next holiday gathering. Prices range from $8.50 per dozen for pork (with or without jalapeños), chicken, and beef to $12 per dozen for black-eyed pea. Order by calling (210) 824-4231.

If you have holiday restaurant news to share, email walker@savorsa.com or griffin@savorsa.com.

 

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San Antonio’s Restaurant Scene Is Busy Dishing Up New Flavors


San Antonio’s restaurant scene is growing on all levels. Here are a few places that have opened recently or are opening in the near future.

La Tequilera del Patron has opened at 17776 Blanco Road.

The restaurant bills itself as “the real Mexican cantina” and offers a varied menu that includes Chicharron de Rib-eye, marinated and fried chunks of rib-eye; grilled Artichoke Tequilera with caper aioli; Chicharron el Borracho, fried pork with a molcajete and beer sauce; and grilled short ribs. Other dishes include ceviche, beef tripe, paprika-fried chicken, tacos, soups and salads, and, on weekends, a series of cures for those suffering from a hangover.

The kitchen is open 11 a.m.-10 p.m. Sunday;  11 a.m.-11 p.m. Monday-Tuesday; 11 a.m.-midnight Wednesday-Saturday. The bar stays open later. Call 210-479-1210 for information or click here.

Bite, 1012 S. Presa St., is a new Southtown destination opened by chef Lisa Astorga-Watel, wife of Damien Watel, who is known for his own culinary ventures.

According to the restaurant’s website, “Bite’s menu is never made of tiny hors d’oeuvres and cheap ingredients … but real dinner food! Imagine, instead of half a duck, it’s a quarter duck, instead of three lamb chops, it’s one really juicy nice one! It’s a full lobster tail in your spring roll! You probably expect to pay $40 bucks or more for your lamb chops, so doesn’t $18 for our lamb chop delight you in more ways than one?!!”

For more information, call 210-532-2551.

Restaurants at the Pearl Brewery will soon be opening in quick succession. First up is The Granary ‘Cue and Brew, followed by the Boiler House Texas Grill and Wine Garden, a standalone and a new concept from the owners of Max’s Wine Dive.

Jesse T. Perez will follow with his tribute to American favorites with Arcade. Early next year, look for a new venture from Steven McHugh as well as Green Vegetarian Cuisine, which is moving from North Flores.

A guac-topped favorite at Old West Burgers

Old West Burgers has moved from Evers Road to 4553 N. Loop 1604 W.

As the name implies, burgers are what dominate here with everything from a traditional burger to the wonderfully named Chalupacabra Burger. There are also burgers made with bison, chicken, turkey and vegetables.

For more information, call  210-267-1774 or click here.

Papa Nacho’s is opening soon at 203 N. Loop 1604 W., the site of the former El Papalote.

If you have information on restaurant openings or closings, email walker@savorsa.com or griffin@savorsa.com.

 

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