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Calypso Rotisserie Adds Sunday Brunch with Plenty of Options


Calypso's seasoned, roasted potato wedges are part of the Sunday brunch.

What could be better than football on the TV, a mimosa by your side and just-made Belgian waffles and bacon on a plate in front of you?

Nothing. Or so the folks at Calpyso Rotisserie are hoping. The restaurant at 12030 Bandera Road, Helotes, is starting its weekly brunch this Sunday from 11 a.m. to 2 p.m.

A new over-sized TV screen has been installed for watching the game. Meanwhile, the following is being offered with a complimentary mimosa:

  • A cold buffet of assorted fresh fruit, including pineapple, cantaloupe, mango, strawberries and bananas, plus sliced Swiss cheese, ham, juices, milk, cereal and salads.
  • A hot breakfast buffet of scrambled eggs, turkey sausage, turkey bacon, Belgian waffles and maple syrup.
  • A hot buffet with rotisserie chicken, Island Pork, Cuban refried black beans, Calypso Potato Wedges and Calypso’s Signature Sauces.
  • A bread station with sweet breads, whole wheat bread, toast and pastries as well as jams and butter.
  • A coffee station with regular and decaf as well as teas.

The cost is $12.95 for adults and $6.50 for children (12 years and under).

To make reservations for a group of eight or more, call 210-695-4242.

A Vietnamese feast at Frederick’s

Frederick’s, 7701 Broadway, is having a five-course Vietnamese dinner with matching wines at 7:30 p.m. Monday-Wednesday.

Chef de cuisine Michel Costa has prepared the following menu: Steamed Vietnamese Ravioli with pork, shiitake and ear mushrooms and Wattle Creek Sauvignon Blanc; Pho made with beef and rice noodles with Wattle Creek Triple Play Red Blend; Bun Bo, cold noodles with sautéed beef, and Robert Oatley Rosé; Monkfish with Oriental Red Curry and Willm Gewürztraminer; and Flamed Banana with Royal Tokaji Mad Cuvée.

The cost is $75 a person plus tax and tip. Call 210-828-9050 for reservations.

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Calypso Rotisserie Rocks Caribbean Flavor


The first thing we noticed about Calypso Rotisserie was color. Vibrant, saturated color is incorporated into the logo to dishes and menus and interior. We always take it as a good sign when the proprietors invest in a stylish, cohesive look.

Next came our thought, ever hopeful, that love of good design might actually mean that the same care went into the kitchen, food and training of cooks. More times than we’d like, we are disappointed.  But at Calypso Rotisserie we were not.

Lively seasoning mixes sizzle on these roasting chickens at Calypso Rotisserie.

The restaurant, just north of Loop 1604 on Bandera Road, is modest in size. You walk up to the counter to order. In this way it resembles fast food, and in fact, our food came quickly to the table after we’d ordered. But it seems to have a meat market feel to it as well. Come in, grab one of the succulent rotisserie chickens, or a couple of the caveman-size beef ribs, a side dish or two, then take your booty back to the den.

A salad bar, though, invites one to stay, as do tables and chairs — comfy and not crowded together. The servers, clad in a bright, apple green, are friendly and swift. We had a small serving of perfectly seasoned mashed black beans, topped with a little white cheese and chips, set down moments after we settled at our table with drinks.

The menu is posted over the ordering counter, and you can see the cooks at work through the kitchen window.

Hungry eyes will immediately go to the large rotisseire,. You can choose from three optional seasonings, the original, honey-pineapple barbecue and Jamaican jerk.  That big, nicely seasoned chicken, with two large sides, costs just under $20. But we’d say the bird would easily feed a family of four, and maybe offer a few leftovers. Five bucks per person isn’t that steep.

Caramelized Plantains

We haven’t tried the pulled pork or pulled chicken yet. We will definitely be going back to do so, though. The restaurant offers “group meals” with a menu that prices chicken by the piece, and the Island Pork by the half pound, short ribs by the piece, and pulled chicken or pork by the half pound.

Calypso's seasoned, roasted potato wedges a great side dish.

The kids’ menu recommends serving the “smart meal” with black beans, steamed broccoli and water. Well, fat chance on that water thing, and probably the steamed broccoli. There is a full list of soft drinks (including Mexican Coke and Barq’s Root Beer) to choose from. Plus, I can’t see any self-respecting child not demanding the wonderful, tender roasted potato wedges, these also heartily seasoned.

Other healthful options include gluten-free bread, as requested and “all natural” beef, pork and chicken (hormone, antibiotic free).

While the spicy jerk seasonings, and a side of jerk sauce that we ended up pouring over our black beans, were really delicious on our chicken, the highlight of my lunch was the Cuban sandwich.

Cuban Sandwich at Calypso, sliced roast pork, ham and cheese, pressed and served hot.

I once raced through the Miami airport as I awaited a connecting flight to Jamaica, to find a certain sandwich concession that I’d read about. That Cuban sandwich was worth all the hassle — it was close to perfection.

The one at Calypso Rotisserie comes in a very close second. I think the bread at the airport had more flavor and was pressed with a flat grill rather than the ridged panini grill used by Calypso. But these are more observations than complaints. The tender slices of roast pork included a nice trim of fat pressed with tasty spices. The ham was tender, the cheese, pickle and mustard were just right — these may be bit players in a good Cuban, but they also need to be right.

Jerk Chicken plate includes sides of potato wedges, sauce and Tropical Slaw.

After lunch, we decided to buy dinner as well and take it home with us. That meant refrigerating it, then reheating, which probably isn’t optimal with this fresh-off-the-rotisserie food. But, the slabs of sliced Island Pork were fork tender and bounteously seasoned. We tried the Pineapple Coconut Rice, Caramelized Plantains and the Crispy Tropical Slaw as well.  I loved the coconut rice, which had a colorful mix of confetti-cut vegetables in it and a rich coconut flavor. The slaw, made of mango, cucumber and jicama was refreshingly not overdressed. The plantains were firm and not overly sweet, but good.

Finally, the beef short rib was an impressively sized hank of bone, with a lot of tender meat. That meat came easily off the bone in tender, well-seasoned shreds. With the coconut rice and using some of the jerk seasoning as a dipping sauce, we were well satisfied.

While we had our cold beer at home with dinner, Calypso Rotisserie is still awaiting its liquor license. But, don’t let that stop you from starting your tour of the menu.  Oh, and did we mention the Jamaican jerk chicken wings and guacamole?

Calypso Rotisserie is at 12030 Bandera Road in Helotes. It is open daily. For more information call 210-695-4242 or go to the website.

 

 

 

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Calypso Rotisserie Now Open in Helotes


Pierre Kranzle’s new Caribbean fusion restaurant, Calypso Rotisserie, is now open at 12030 Bandera Road, in Helotes.

In addition to traditional items such as pulled pork and caramelized plantains, the restaurant also offers a gluten-free bread for its Cuban sandwich and other tortas. Vegetarian options are available, and potato wedges and the plantains are oven-baked, not deep-fried, according to Kranzle.

Calypso Rotisserie is open seven days a week, from 11 a.m. – 9:30 p.m. Check out the menu by clicking here.

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Restaurant Notes & Quotes: New Caribbean, Burgers at the Witte and More


New Calypso Rotisserie Opening this Month

Pierre O. Kranzle, owner of Azuca Nuevo Latino in Southtown, will open up a Caribbean fusion restaurant in Helotes later this month. The restaurant, Calypso Rotisserie, will be just outside Loop 1604 at 12030 Bandera Road.
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Expect a colorful, casual but sophisticated atmosphere.

The menu will include items such as an all-natural rotisserie-style chicken, pork roast crusted with Latin spices, beef short ribs basted with a blend of Caribbean flavors, a hot-pressed Cuban Sandwich, burritos, pineapple coconut rice and a selection of local and Latin beers.

The new restaurant will be open seven days a week, from 10:30 a.m. to 9:30 p.m.
 

Max’s Wine Dive Teams up with Witte

Max’s Wine Dive takes its gourmet  comfort food to the Witte Museum’s 6th Annual Burgers, Bottles and Beer this Friday (June 17) from 6-8:30 p.m.  Plus, Cheesy Jane’s is bringing the milkshakes.  Make your reservations soon by calling 210-357-1922 (by Tuesday).
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Meanwhile, stop in at Max’s Wine Dive, 340 E. Basse Road, and check out the new summer menu. It all looks good! The Witte Museum is at 3801 Broadway. Those in the Quillin Society, Explorers, Voyagers and Witte Society get in to the Friday event free.
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Have a Gooey Eclair — and a Bottomless Cup of Earl’s Coffee

This particular national celebration might have passed you by in previous years, but thanks to Earl Abel’s, you might want to put it on your calendar for June 22.

Earl Abel's is giving away coffee to go with one of these chocolate-y treats.

Celebrate National Chocolate Éclair Day at Earl Abel’s, 1201 Austin Highway, on that day and they will have chocolate éclairs made fresh by head baker Tony Sanchez.  Plus, you’ll get all of Earl’s organic coffee you care to drink.

The éclairs can be purchased for $3.95, with mini versions available upon request for parties and special events.

Earl Abel’s is open 7 days a week. Visit them online by clicking here.  Call 210.822-7333 to place to go orders or order online here.

 


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Fourth of July Firecracker Foods, Free Class by Chef Michael Flores

This free cooking class, offered on June 25, is part of chef Michael Flores’s series of cooking demonstrations taught at La Taza Coffee House,
15060 San Pedro Ave. If you’re looking for recipes to serve on July 4th, this is the place to come.
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Class is from 10:30-11:30 a.m. On the menu are Tomatillo Quesadillas, Bloody Mary Dip, Candied Jalapeno Cheese Spread with Pepitas and Sweet-n-Spicy Parsley’d Shrimp.
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Guests will learn new culinary ideas and techniques taught by Flores, well-known local chef, author, television personality, and owner of a specialty foods company. The classes in this series take place on the fourth Saturday of each month at the time given above.

Fig Tree Winemaker Dinner Features Craggy Range Founder, Steve Smith MW

The viticulturalist, founder and director of wine at Craggy Range, at Hawkes Bay, New Zealand, wears many hats, and puts out a spectacular product.

On June 30, at the Fig Tree Restaurant, Steve Smith, who also is a Master of Wine, will discuss the fine wines from the winery and guests will get to sample them paired with carefully matched cuisine at the River Walk restaurant.

The reception begins at 6:30 p.m., with dinner at 7 p.m. at the Dashiell House. The cost is $85 per person, plus tax and service charge. The restaurant is at 515 Villita St. Make reservations at 210-224-1976.

 

 

 

 

 

 

 

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