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Respect Your Father! Take Him Out for a Great Father’s Day Meal


Paloma Blanca is giving dads a special queso for Father's Day.

You treated Mom to a special meal on Mother’s Day. Now, it’s time to give Dad his due. Here are a list of places that are open Sunday, June 17. Many have specials just for Dad.

Most don’t require reservations. Tax and tip are not included in the prices listed.

Antlers, Hyatt Hill Country, 9800 Hyatt Resort Drive, (210) 520-4001 — Dinner on Father’s Day is from 5:30 to 10 p.m. with items on the menu to include pan-roasted black tiger shrimp, USDA prime Nieman Ranch New York strip, Broken Arrow Ranch antelope tenderloin and pecan-crusted venison chops.

Biga on the Banks, 203 S. St. Mary’s St., (210) 255-0722 — Father’s Day hours are 5:30-10 p.m. and will feature a series of meat-and-potato favorites: Griddled 16-ounce beef ribeye with baked potato mashers and tobacco onions; Mustard Crusted Australian Lamb Rack with cheesy grits, Rebecca Creek goat cheese and mushroom jus; and grilled 10-ounce beef tenderloin with corn pudding, poblano chimichurri and guajillo demi glaze. Add a jalapeño martini or try a bottle of wine; on Father’s Day, wines over $50 will be discounted 25 percent.

Bohanan’s Prime Steaks and Seafood, 219 E. Houston St., (210) 472-2600 — The restaurant will be featuring its full menu on Father’s Day starting at 5 p.m. In addition, all dads will receive a sleeve of golf balls.

The County Line, 10101 I-10 W., (210) 641-1998 — Sunday hours are 11 a.m. to 9 p.m. with the full slate of barbecue favorites, including beef ribs, baby back ribs, pulled pork, smoked turkey, brisket and chicken-fried steak.

Crumpets, 3920 Harry Wurzbach Road, (210) 821-5454 — Brunch will be 11 a.m.-3 p.m. Start with an appetizer, such as puff pastry with wine mushroom sauce, the Scottish smoked salmon or the mousse truffle pâté. Then, for your entrée, choose from specials such as shrimp salad on avocado, eggs Benedict, chicken breast with champagne sauce, veal scaloppini with mushroom cognac sauce, fresh rainbow trout almondine, tenderloin of beef with green peppercorn sauce, or shrimp lyonnaise over wild rice blend. The popular Trilogy menu will also be available, featuring tenderloin of beef, lobster tail and rack of lamb Provençal. Prices vary per dish.

Feast, 1024 S. Alamo St., (210) 354-1024 — Father’s Day brunch will be served from 10:30 a.m. to 2:30 p.m. with items from the regular menu.

Fleming’s Prime Steakhouse, 255 E. Basse Road, (210) 824-9463 (WINE) — The restaurant will open at 11:30 a.m.for a special Father’s Day brunch priced at $34.95, starting with choice of appetizer, followed by choice of Filet Mignon Benedict, New Orleans-style French Toast, Fleming’s Frittata, Steakhouse Filet Mignon Cobb and Prime Rib of Beef. Choice of dessert concludes the meal.

Frederick’s Bistro, 14439 N.W. Military Hwy., (210) 888-1500 — The restaurant will be open for dinner from 5 to 9 p.m. with the regular menu.

Kirby’s Prime Steakhouse, 123 N. Loop 1604 E., (210) 404-2221 — Sunday hours are 5 to 9 p.m., including prime steaks, Australian rack of lamb, grilled redfish with jumbo lump crab, cedar plank salmon and seared ahi tuna.

Las Canarias, Omni-La Mansion de Rio, 112 College St., (210) 518-1063 — On Father’s Day, the restaurant is offering extended hours for the Champagne Brunch from 10 a.m. to 4 p.m. On the buffet: Applewood Smoked Bacon, Country Breakfast Sausage, Chilaquiles, Poached Cage Free Egg Benedict, Vanilla Malt Pancakes and Waffles, Chef-Prepared Omelets, European Charcuterie, Prime Rib of Beef, Smoked Texas Beef Sausage, Suckling Pig, Venison and Blueberry Sausages, Kobe Beef Hot Dogs, Waygu Beef Sliders, and Guajillo Grilled Shrimp. Cooked to order: Black Angus Beef Tenderloin, Waygu Beef Bavette Steaks,New York Strip Steaks, Lobster Tails on the Half Shell and Number One Ahi Tuna.  The cost is $58.95 for adults and $24.95 for children ages 6-12; tax and tip not included. In addition, the regular à la carte dining at Las Canarias will resume at 6 p.m. Reservations required.

Lüke, 125 E. Houston St., 210-227-5853 — Open from 10 a.m. till 11 p.m. on Father’s Day, Lüke will offer a special of bone-in Texas Waygu Ribeye served with new potatoes and local vegetables for $30. The full menu featuring Buttermilk Fried Quail, the Lüke Burger, the Croque Monsieur and Brendan’s Bread Pudding will also be available. Enjoy a jazz brunch from 10 a.m. till 3 p.m. and treat Dad to a beer from Lüke’s selection of craft brews. lukesanantonio.com.

Max’s Wine Dive, 340 E. Basse Road, (210) 444-9547 —  Father’s Day specials include Max’s Clambake, clams and house-made chorizo in a wine broth ($15), Ultimate Steak ‘n’ Eggs ($25) and Texas Ranger Peach Pie ($8).

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, (830) 438-2747 — The Father’s Day brunch will be 11 a.m.-3 p.m. and will feature omelets, barbecue ribs, Herb Roasted Chicken, French Toast and Salmon, plus, fresh sides like Loaded Mashed Potatoes, Corn on the Cob, Garden Salad, Shrimp Pasta Salad and Tropical Fruit Salad. For dessert, enjoy White Chocolate Bread Pudding with Rum Sauce or our New York Style Cheesecake.  Cost is $39.95 for adults, $15.50 for children under 12.

Morton’s the Steakhouse, 300 E Crockett St., (210) 228-0700 — Father’s Day hours are 5 to 10 p.m. with the regular menu of steaks and seafood. There will also be a $59 special that includes a choice of salad (Morton’s Salad, Caesar Salad or Sliced Beefsteak Salad), a choice of entree (Double-Cut Prime Pork Chop, Center-Cut Filet Mignon, Braised Beef Short Rib, Chicken Bianco or Honey-Chile Glazed Salmon Fillet), a choice of a vegetable or potato and a choice of dessert (Double Chocolate Mousse, Key Lime Pie or Individual Soufflé).

Myron's Prime Steakhouse knows how to treat Dad.

Myron’s Prime Steakhouse, 10003 N.W. Military Hwy., (210) 493-3031 — The bar opens at 4 p.m. and dinner begins at 5 p.m.. In addition to prime steaks, the restaurant serves rack of lamb, salmon, Australian lobster tail and double-cut pork chops.

Ostra, Mokara Hotel and Spa, 212 W. Crockett St., (210) 396-5817 — The regular à la carte menu will be available during breakfast and lunch hours on Father’s Day. Featured specials will be offered during dinner service only beginning at 5:30 p.m. Reservations are highly recommended.

Paloma Blanca Mexican Cuisine, 5800 Broadway, (210) 822-6151 — The restaurant is offering a free appetizer for all dads from 10 a.m. to 9 p.m. Dads will receive Queso a la Dimas (white queso dip with chunks of beef and poblano pepper) when they dine in-house only. www.palomablanca.net

Perry’s Steakhouse, the Shops at La Cantera, 15900 La Cantera Parkway, (210) 558-6161 — Sunday hours are 4 to 9 p.m. The regular menu features prime steaks, a one-pound pork chop, pecan-crusted red snapper and chicken Oscar.

Ruth’s Chris Steak House, 1170 E. Commerce St., (210) 227-8847; 7720 Jones Maltsberger Road, (210) 821-5051 — Hours are 4:30 to 10 p.m. Signature steaks cover a range of favorites from a Cowboy Ribeye to a porterhouse for two, while other entree options include lamb chops, barbecued shrimp and even a vegetarian option.

Sea Island Shrimp House, six locations — All Sea Island Shrimp House locations are open Father’s Day and will feature a Ribeye special—a choice cut 10-ounce ribeye steak with two sides and a freshly baked baguette for $12.99. The ribeye special will be available June 15–17. www.shrimphouse.com.

Tejas Steakhouse and Saloon, 401 Obst Road, (830) 980-2205 — The restaurant is offering Dad a discount. Get 25 percent off all entrees for dads on Father’s Day. The restaurant is serving brunch, lunch and dinner 11 a.m.-9 p.m.

Texas de Brazil, 313 E. Houston St., (210) 229-1600 — The restaurant is opening at 11 a.m. on Father’s Day. Regular prices will be in effect, but Dad gets to eat free with the purchase of another regular dinner. The offer is limited to one dad per table. Reservations recommended.

Two Step Restaurant, 9840 N. Texas 1604 Loop W., (210) 688-2686 — The regular menu will be available 11 a.m. to 10 p.m. plus the following special: prime rib slow smoked overnight with horseradish mashed potatoes.

Z’Tejas Southwestern Grill, the Shops at la Cantera, 15900 La Cantera Parkway, (210) 690-3334 — Father’s Day hours will be 10 a.m. to 10 p.m. with brunch until 3 p.m. So treat your dad early to his favorite from the build-your-own Bloody Mary bar or later in the day to the likes of green chile barbacoa enchiladas, chorizo-stuffed pork tenderloin or Five-Cheese Macaroni and Achiote Chicken.

Restaurateurs, if you would like to add your restaurant to this list, email walker@savorsa.com or griffin@savorsa.com.

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The Pitmaster Knows: Disasters Can Happen in the Kitchen


By Garrett Stephens

Garrett Stephens

So, after the RSVPs were tallied, everyone begins to show up. The house is spotless with every detail paid the attention it deserves. The bar is stocked with an array of praise-worthy libations. And you’ve labored for weeks over the perfect menu to wow your friends and family. After many hours of toiling in the kitchen and investing your heart and soul into your craft, you carve into your piece de resistance and … you start screaming to yourself, “Oh, @#$%! I can’t serve this disaster of a meal!”

Now, add the fact that you are demonstrating to your guests how expertly this meal was prepared so that they may repeat your deft skills for their friends and family and you now are experiencing the nightmare situation that I found myself in minutes before a recent County Line Pitmaster Cooking Series, which was supposed to have featured whole pit-smoked hog in a Cuban Mojo.

As I was slicing big, beautiful hunks of slow-roasted pork off from the perfectly caramel-colored and smoke-scented beast, I naturally tasted my efforts, only to discover that the quality of meat that I had put so much trust and responsibility into was nowhere near what it needed to be — and it was nearly time for the class to begin. This was not even close to the many pigs we had slow-smoked in the past, and far below our best effort. What in the world do I do now? Tickets to the class had been sold, guests were due to arrive any minute, and the most important dish on the table was not worthy of my name, our reputation, and most importantly, not worthy of our guests.

The roast pig may have looked great, but it did not taste good enough to serve.

Well, after a tirade worthy of a TV reality kitchen show, a few tears and a subsequent trip to the bar, I did what any self-respecting cook/host should do: I threw that mealy old pig against the wall and kicked the apple right out of its mouth. The last thing I would ever do is put my name or the County Line name behind an effort that’s beneath us. After composing myself (and, of course, refunding all the tickets while putting out a wonderful spread of barbecue for those who did show on the house), I approached my guests. I explained what happened, we laughed over a cold one, and I could feel the genuine understanding and appreciation for they had for me. (OK, it may have been pity, but they were nice enough not to let it show.)

With enough attempts at the perfect culinary evening, we are all bound to have the proverbial rug pulled out from under our feet at some point. I think it’s important to realize that a disaster in the kitchen is not as bad as it may seem. Though my initial reaction to the pig disaster ran the gamut from embarrassment to anger, I knew that I had not made the fatal mistake of serving that course. Reputation still intact, we went on to have a great night of food and drink, even though it was not what we thought it would be. I guess I learned first-hand why we have our Emergency Kits of barbecue.

Garrett Stephens is the assistant general manager and pitmaster of The County Line, 10101 I-10 W.  Click here for information on upcoming events, including more Pitmaster Classes, at the restaurant.

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County Line Music Series Strikes a Welcome Note on Wednesdays


Kyle Park

The County Line, 10101 I-10 W., has resumed its popular music series on Wednesday nights. The

Now in its 12th year, the series has featured some of the best Texas and national country musicians.

All of the shows are free, but those who attend are asked to bring donation of either food or money for the San Antonio Food Bank. Since it started, the series has raised more than a half million pounds of food, with last year’s series alone bringing in more than 50,025 pounds.

This year’s lineup includes:

  • March 28 – Hudson Moore with Jonathan Garcia Band
  • April 4 – Stoney LaRue (solo acoustic) with James Delgado
  • April 11 – Two Tons of Steel with Rockn H. Band
  • April 18 – Cody Johnson with Jeffery Charle
  • April 25 – Cody & Willie Braun of Reckless Kelly with James Pardo
  • May 2 – Roger Creager with John David Kent
  • May 9 – Charlie Robison
  • May 16 – TBD
  • May 23 – Kyle Park with Bri Bagwell
  • May 30 – TBD

    Roger Creager

  • June 6 – Jason Boland & The Stragglers with James Delgado
  • June 13 – Brandon Rhyder with Jonathan Garcia Band
  • June 20 – Bart Crow Band
  • June 27 – Dirty River Boys with Kyle Reed
  • July 11 – Whiskey Myers
  • Aug. 15 – Cory Morrow

Held on the restaurant’s open-air patio, the concerts feature an opening act at 6:30 p.m. with the headliner playing from 8 to 10 p.m. Drink specials run from 3 to 7 p.m. on concert days. Concerts are held rain or shine.

“We are excited and extremely grateful to have this continued partnership with County Line BBQ again this year,” says Eric Cooper, San Antonio Food Bank President and CEO. “Over the past 11 years, this effort has collected more than 50,047 pounds of food that has gone to help feed thousands of hungry individuals in Southwest Texas.”

The County Line continually updates the concert line-up on its website. Click here for details.

Call (210) 641-1998 for more information.

 

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Cooking Classes Get Two Area Barbecue Joints All Fired Up


Texas Pride Barbecue is bringing back the Friday Fish Fry starting March 2.

Texas Pride Barbecue, 2980 E. Loop 1604, Adkins, will start its regular fish fries back up on March 2.

The weekly event includes fried pollock or shrimp with hush puppies, fries and more (or you can order barbecue inside and bring it around back). Live music, room for dancing and bucket of longnecks all help make the evening pass in a most agreeable manner.

There’s no cover charge, just plenty of fun.

The restaurant is also going to start up cooking classes in mid-April.

For more information, call (210) 649-3730 or click here.

Meanwhile, Garrett Stephens will resume his popular Pitmaster Cooking Class on March 30 at the County Line, 10101 I-10 W.

Garrett Stephens

Class participants will receive a full serving of each of the three courses as Stephens demonstrates how to prepare each dish and takes questions from the guests as he cooks. Everyone receives a recipe book, with space to take notes.

A cocktail reception featuring frozen mojitos made with Steve’s Frozen Chillers and Cruzan Light Rum, both of which are sponsors, begins at 7 p.m.; the class/dinner begins at 7:30 p.m.

The theme for the March 30 menu is “Pigging Out Cuban Style” and includes:

  • Cuban chopped salad with sour orange vinaigrette featuring smoked pork belly with a mango-cilantro glaze
  • Slow-smoked whole suckling pig in Cuban Mojo served with Cuban black beans and rice
  • Grilled plantains with brown sugar coconut rum glaze, mango puree, and vanilla bean ice cream

Since the grill will be fired up, the cooking class will be held outside on the restaurant’s shaded patio; in case of rain, the class will be moved inside.

The cost for the evening, including meal, class and cocktails, is $50 a person.  To make a reservation, call (210) 641-1998 or email  garretts@countyline.com.

 

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Rather Sweet to Become Sugar and Smoke; Auden’s Kitchen Updates Menu


Sugar and Smoke to open in Fredericksburg

Rebecca Rather

The Pastry Queen, Rebecca Rather, is planning a new restaurant. Her original place, Rather Sweet, has been closed for renovations and will reopen in January as Sugar and Smoke.

She will be teaming up with award-winning Wagyu brisket and steak chef Nicole Davenport on the venture.  “Our mission at Sugar & Smoke is to create dishes sourcing fresh, locally grown products that represent the best Texas flavors and styles!” the website says.

Nicole Davenport

Breakfast foods will include quiche, French toast and omelets, while lunch will bring a half-smoked chicken, pork-stuffed loin and pecan-smoked brisket.

The dessert list will include  pocket-sized key lime pies, tuxedo cake, Italian cream cake, hot chocolate cake, red velvet cupcakes, Big Haired Lemon Tarts, Garrison Bourbon apple pies and tiramisú.

Sugar & Smoke will also serve all of your favorite Beer and Wines as well as a selection of grab and go lunches including wraps, chicken salad, chips, and drinks.

The bakery/cafe will be open from 7 a.m. to 4 p.m. Tuesday-Saturday with a Sunday Brunch each week from 10 a.m. to 2 p.m.

For more information visit www.sugarandsmoke.com.

New items at Auden’s Kitchen

In time for fall: Tomato Chipotle Goat Cheese Soup at Auden's Kitchen.

Auden’s Kitchen, 700 E. Sonterra Blvd., has introduced a new menu for the fall and winter seasons.

Tamarind-glazed quail with an Asian sesame slaw, mussels steamed with a local brew and served with fries, garlicky white bean dip with flat bread, and tomato chipotle goat cheese soup are among the small plates on the menu. Large plates include pan-seared salmon with feta polenta cake, Texas antelope and quail, and a seasonal ravioli.

Happy hour is from 3 to 7 p.m. daily with a new bar/patio menu. Snacks start at $4, while house cocktails are $5 and select wines and beers are $4.

For more information call (210) 494-0070 or click here.

Celebrate a new Texas bourbon

.36 Texas Bourbon Whiskey

Ranger Creek Brewing & Distilling, 4834 Whirlwind Drive, is celebrating the release of .36 Texas Bourbon Whiskey with a launch party from 7 to 9 p.m. Saturday, Nov. 26, just after Thanksgiving.

The event will featuring food from Lüke, 125 E. Houston St., including cochon du lait jambalaya, house-made sausages, Ranger Creek OPA-fried chicken, traditional Southern sides and bourbon pecan pie.

You can meet the distiller and have your bottle signed.

The cost is $60 a person, plus tax and gratuity. To make your prepaid reservation, call 210-227-LUKE or email jsoloman@chefjohnbesh.com.

Dady, Rather part of Pyles’ Celebrity Chef Dinner

Jason Dady

Lodge Restaurant of Castle Hills chef Jason Dady and Rebecca Rather are among the six chefs who’ll be part of the lineup for the 12th annual Stephan Pyles Celebrity Chef Dinner & Live Wine Auction, which is set for Dec. 4 at Pyles’ flagship restaurant in Dallas.

The event, presented under the auspices of the Wine & Food Foundation of Texas, raises money for the Stephan Pyles Culinary Scholarship.

Pyles will be cooking as well as Renee Morgan from Le Cordon Bleu College of Culinary Arts in Austin, who was the 2011 scholarship winner, David Garrido of Garrido’s in Austin and Nick Badovinus of Neighborhood Services Bar & Grill in Dallas. this is the second time Dady has participated in the event.

A Champagne reception kicks off the evening at 6 p.m. with dinner at 7 p.m. Seating is limited and reservations are required. The price is $150 a person (tax and gratuity included). Reservations can be made by calling the Foundation at (512) 327-7555 or by visiting www.winefoodfoundation.org.

According to a press release about the dinner, “The Stephan Pyles Culinary Scholarship is based upon an “Iron-Chef”-style cook-off each spring. Numerous students apply from across the state, and the top three applicants are selected for the challenge; the students must create a three-course menu utilizing a predetermined list of Texas ingredients.”

County Line class canceled

The County Line, 10101 I-10 W., has canceled its November cooking class. The class, which was set for this Friday, was too close to Thanksgiving for so many of the regulars, pitmaster Garrett Stephens said.

We’ll announce the next class as soon as it is scheduled.

 

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Tacos and Burgers in the Alamo City. Any Questions?


Barriba Cantina opens Monday at 111 W. Crockett St.

In the kitchen at Barriba Cantina.

Saturday was a night for celebrating the new at two restaurants in San Antonio.

Barriba Cantina on the River Walk at 111. W. Crockett St. is a haven of “tacos, tequila y mas,” as the restaurant bills itself. Though it doesn’t open until Monday, the restaurant hosted a pair of preview parties on Friday and Saturday to help inaugurate the space, which is located on the two stories above its sister restaurant, the County Line.

The sign on Crockett Street.

Tacos filled with chicken tinga topped with caramelized onions, corn pico de gallo and ancho cream sauce or tilapia with jalapeño ranch and avocado tomatillo salsa were dished up.

When the restaurant opens, the tacos will be offered in plates of three with rice and beans, so you can expect heaping potions of the mango pork carnitas with mango and avocado tomatilla salsas, pickled onions, cotija cheese and more. Or the Del Rey, which was created in memory of Randy Goss, the Rib King of San Antonio who had been a part of the County Line’s success for years; this taco featured beef marinated with chipotle chiles and came topped with chipotle slaw, caramelized onions, salsa and cotija.

Purple Reign

A special emphasis is made on using lean meats, whether it’s the pork or the chorizo that was used in the Queso Deluxe, a treat that also featured guacamole and corn pico de gallo on top of the cheesy dip.

Mango Pork Carnitas Tacos at Barriba Cantina.

The bar is a big part of Barriba Cantina’s fun, and house specialties include the Purple Reign made with Ciroc Vodka, limoncello, violet liquor, Dulce Vida Organic Agave Nectar with blueberries as well as the Olé, a potent blend of Cinco Vodka, blackberries, raspberries, lime juice and soda.

Every bar in San Antonio has to have at least one margarita, and Barriba’s lineup includes the Skinny Dulce Vida Rita, a blend of Dulce Vida Silver, a splash of orange juice, agave nectar and lime juice.

Barriba Cantina will be open daily 11 a.m.-2 a.m. daily. Click here for the restaurant’s Facebook page.

Clellan and Matt perform a sound check on the new patio at Big Bob's.

Big Bob’s Burgers, 447 Hildebrand Ave., was also celebrating the opening of its new patio and stage out back.

The new restaurant, housed in what used to be Cookie’s near the San Pedro Avenue intersection, featured Clellan and Matt as the inaugural act performing in the space, which is decorated with picnic tables and a few nice plants. It looks far better than a dilapidated back alley it appeared when owner Bob Riddle first stated work on the space.

Big Bob's Cheeseburger

The visit was also a chance to check out Big Bob’s cheeseburger and a few of his crispy onion rings.

Click here for more on Big Bob’s Burgers.

 

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Restaurant Notes & Quotes: Gallo Pizzeria Opens; Wine Tasting at Texas de Brazil; and More


Gallo spices up the San Antonio pizza scene

Gallo Pizzeria has opened at 164 Castroville Road.

The restaurant specializes in hot and spicy pizzas as well as wings. Prices range from $10.95 for a medium and $12.95 for a large. That is, except for the Diablo, a specialty pizza with diced habanero, jalapeños and ghost peppers with the house diablo sauce. It is priced at $3.95 for a small, $9.95 for a medium and $19.95 for a large.

Other specialty pizzas include the Veggie Delight (mushrooms, onions, spinach, bell pepper and olives), the Chanchi Pizza (avocado chunks, black olives, and red onions on a spicy bean sauce),  the Gallo Pizza (chicken, spinach, and sliced tomatoes with Salsa Mexicana sauce), the Mexican Margarita (fresh tomatoes garnished with dried basil served on Salsa Italiano).

It is open from noon to 8 p.m. Monday-Saturday.

For more information, call 210-264-0077 or click here.

Texas de Brazil is hosting a private label wine tasting.

Private label wine tasting at Texas de Brazil

Texas de Brazil, 313 E. Houston St., is hosting a private label wine tasting at 6:30 p.m. Aug. 23.

Though the label may be private, here are the pairings for the evening: Chardonnay matched with chicken breast wrapped in bacon and smoked salmon crostini with creme fraiche; Merlot with goat cheese crostini with asparagus, garlic picanha and Brazilian sausage; and Cabernet Sauvignon with flank steak with chimichurri and Parmesan pork.

The cost is $25 a person, including tax and tip. For reservations, call 210-229-1600 or email dainaandelmo@texasdebrazil.com.

La Mansión’s new cocktail list has a regional kick

El Colegio, the bar at the Omni La Mansión del Rio, 112 College St., has revamped its cocktail list with help from mixologists from across the country.

The lineup includes a host of new drinks made with local ingredients and featuring regional flavors. A few include the following:

  • Smokin’ Patrón — Patrón Silver Tequila shaken with hand-squeezed lime juice, Monin Agave Nectar and a splash of Del Maguey Mezcal.
  • Prickly Sangria Punch — Bacardi Limón Rum, prickly pear purée, fresh lemon juice, Monin Agave Nectar, topped off with ginger ale.
  • Grand Ole Margarita – Herradura Silver Tequila, Monin Agave Nectar, fresh lime and orange juices topped with a float of Grand Marnier.

For more information, call 210-518-1000.

It’s Back to the Pit at County Line

Blueberry-Pecan Crumble Pie is on the menu at the next County Line Pitmaster Cooking Class.

The County Line at 10101 I-10 W. is resuming its popular Pitmaster Cooking Classes with chef Garrett Stephens on the first Fridays of the month. The next two classes are scheduled for Sept. 9 and Oct. 7. Both begin at 7 p.m.

Class participants will enjoy a full serving of each of the four courses that Stephens demonstrates. He also takes questions from the guests while he cooks in an evening that is keeps everyone entertained. A recipe book with room for notes is also included.

The Sept. 9 menu will feature: Bacon-Wrapped Grilled Quail with a Maker’s Mark Jalapeño Glaze; Pit-fired Summer Vegetables with Fresh Basil and Balsamic; Herb-crusted Smoked Prime Rib with Creamed Horseradish and Lemon-Thyme Campfire Potatoes; and Blueberry-Pecan Crumble Pie with Homemade Vanilla Ice Cream.

LangeTwins Wines will be paired with each course.

Since the grill will be fired up, the cooking class will be held outside on the restaurant’s shaded patio; in case of rain, the class will be moved inside.

The cost for the evening with wines included is $50 a person plus tax and tip. Call 210-641-1998 or email garretts@countyline.com. The last two Pitmaster Classes have sold out a week before the event, so make your reservations now.

Labor Day specials at Roaring Fork, Wildfish

Wildfish Seafood Grille (above) and Roaring Fork are offering a savory Labor Day special.

Roaring Fork, 1806 N. Loop 1604 W., and its sister restaurant next door, Wildfish Seafood Grille, are dishing up some specials for Labor Day.

Buy one entrée and get a second entrée free during dinner, which begins at 4 p.m. at Roaring Fork and 5 p.m. at Wildfish. The dishes can be purchased in the dining room or bar. The complimentary entrée must be of equal or lesser-value.

For reservations at Roaring Fork, call 210-479-9700 or visit www.roaringfork.com. To reach Wildfish, call 210-493-1600 or visit www.eddiev.com.

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

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County Line Pitmaster Classes Coming Up


County Line will host its next Pitmaster Cooking Class, presented by chef Garrett Stephens, on April 29, at the County Line, 10101 I-10 W.

Grilled Peach Kebabs with Pound Cake and Jack Daniels Sauce is a creation from chef Garrett Stephens taught at a previous County Line class.

You’ll learn to make the dishes, but also get to dine out on a full serving of each of the four courses. Stephens demonstrates how to prepare each dish, taking questions from the guests as he cooks and everyone receives a recipe book, with space to take notes.

A reception featuring Tropical White Sangria begins at 6:30 p.m.; the class/dinner begins at 7 p.m.  The April 29 menu will feature:

  • Citrus Cilantro Black Bean Salad
  • Jamaican Jerk Baby Back Ribs with a Pit-Charred Habanero-Mango Barbecue Sauce
  • Sweet Potato Salad
  • Grilled Pineapple Kabobs with Zesty Tamarind

Whole Foods is the sponsor for this cooking class, and Sam Adams has donated the beer and wine. Since the grill will be fired up, the cooking class will be held outside on the restaurant’s shaded patio; in case of rain, the class will be moved inside.

The welcome reception will be at 6:30 p.m.; class begins at 7 p.m. The cost is $50 per person plus tax and tip.

To make a reservation, contact the restaurant at 210-641-1998. Or, you can e-mail garretts@countyline.com or click here. (Note, the last two Pitmaster classes have sold out a week before the event, so make reservations early.)

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Pick a Little, Feed a Lot


Jason Boland

The sounds of the 11th annual live music series at the County Line, 10101 I-10 W., have begun to fill the air.

The outdoor series, which runs 6:30-10 p.m. Wednesdays, features some great names in the music business, including Cory Morrow, Two Tons of Steel and Jason Boland, all for free. Admission is merely a donation of food or money to the San Antonio Food Bank. Concerts are held rain or shine.

Cory Morrow

“We’re looking forward to another successful year of this free music series, started 12 years ago by Randy Goss,” says Mike Crenwelge, general manager of the County Line. “Over the years, people who love country music and barbecue have truly showed where their heart is with their generous donations of food and money to the San Antonio Food Bank. Let’s continue to make Randy proud.”

The most recent lineup, which is subject to change, is as follows:

  • March 30 — Kyle Bennett Band and Stonehoney
  • April 6 — Jason Boland and Clint Martin Band
  • April 20 — Stoney LaRue and Rob Baird
  • April 27 — Cory Morrow and the Dirty River Boys
  • May 4 — Bart Crow Band and John David Kent
  • May 18 — Sean McConnell and Reed Brothers
  • June 8 — Johnny Cooper and The Captain Legendary Band
  • June 15 — Brandon Rhyder
  • June 22 — No Justice and Stonehoney
  • July 6 — Emory Quinn
  • July 13 — Gary P. Nunn
  • July 20 — Kyle Park and  Clint Martin Band
  • July 27 — Charlie Robison
  • Aug. 3 — Zack Walther Band
  • Two Tons of Steel

    Aug. 10 — Two Tons of Steel and Rockn’ H Band

  • Aug. 17 — Brandon Jenkins
  • Sept. 7 — Rob Baird
  • Sept. 21 — Scott Wiggins Band

The performances are free; however, all who attend are asked to make a food or monetary donation to the San Antonio Food Bank. The 2010 music series raised more 52,640 pounds of food.

“The San Antonio Food Bank is extremely grateful to have this continued partnership with County Line BBQ again this year,” said Eric Cooper, president/CEO of the San Antonio Food Bank. “Since we began this partnership 11 years ago, we have collected more than 530,000 pounds of food that has helped feed thousands of hungry individuals each week in Southwest Texas. Randy’s legacy of helping others and fighting hunger continues to remain strong through this wonderful partnership.”

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Learn How to Whip Up a Taste of New Orleans


Grilled Oysters Rockefeller

Now that the weather’s warmer, it’s time to return your attention to the grill. In that spirit, the County Line, 10101 I-10 W., resumes its monthly Pitmaster Cooking Class at 7 p.m. March 25.

The March theme is “A Taste of New Orleans” and will feature chef Garrett Stephens presenting a multi-course dinner inspired by the Big Easy.

Guests will be able to dine on full servings of the each of the four courses, while Stephens demonstrates how each of the dishes is prepared. All of the recipes are in a souvenir cookbook with plenty of room for taking notes.

Creole-grilled Mirliton Ratatouille

The evening begins at 7 p.m. with Hurricane cocktails, followed by the class at 7:30 featuring the following menu:

  • Grilled Oysters Rockefeller with Crispy Pancetta and Gruyère
  • Creole-grilled Mirliton Ratatouille
  • Nawlins’ Style BBQ Shrimp
  • Bananas Foster with County Line Vanilla Bean Ice Cream

The cost for the evening is $50 a person plus tax and tip. To make a reservation, call 210-641-1998 or e-mail garretts@countyline.com. (The last two classes have sold out a week before the event, so you may want to plan ahead.)

The next class after that will be April 29.

Posted in Daily DishComments Off on Learn How to Whip Up a Taste of New Orleans