Tag Archive | "Duk Truck"

Dady Restaurants: Something Good is Cooking!

Dady Resto Cheese Plate


Tre Trattoria in Alamo Heights
Sunday Brunch 10 a.m. – 4 p.m. Dinner until 9 p.m.
Weekly Happy Hour 3 p.m. – 7 p.m.

Tre Trattoria now has an exclusive Sunday Brunch menu to be enjoyed on the patio as you sip on Bellini’s and tantalize your palate with Eggs Benedict.   Brunch items include: Tre Favorites such as pulled-to-order mozzarella, Wagyu meatball with polenta, and pan-seared gnocchi, to name just a a few. New brunch items include Chicken Wings and Pork Scones, French Toast with Nutella, Strawberry and Maple, Veal Milanese “Benedict” with fried hen egg and saffron hollandaise, and Braised Beef Cheek “chilaquiles” with rapini pesto and oven-dried tomato. Then, save room for Tre’s famous homemade desserts — Nutella X3 will definitely be there! Also, for Bellini Carafes you can choose from peach, orange, strawberry or market flavors and Cherry Tomato Bloody Mary’s.  Gluten intolerant?  Tre is now making homemade gluten free pasta for its menu, so come in and enjoy: It’s the only of its kind in San Antonio.

DUK TruckThe DUK Truck

The DUK truck will be flying from place to place this summer, find the schedule online at Twitter @duktruck and facebook at If you really want to impress your guests at your next event have the DUK park in your driveway or parking lot. Call Liza today to schedule your catering event:  210-289-4955.

Tre Trattoria Downtown
Weekly: Saturday and Sunday brunches
Weekly:  Happy Hour 4 p.m. – 7 p.m.
Weekly:  Tuscan Tapas Special

Tre Trattoria Downtown will be continuing to feature their all-weekend brunches and weekly happy hour specials with the occasional extended Happy Hours on Downtown Tuesdays and Special Events. The restaurant will also feature a new weekly Tuscan Tapas menu. Grab your friends and come join the Downtown crew with some of the best Italian-meets-Spanish style eats. This includes: Margarita pie, Mini meatballs, Frito Misto with aioli, Mussels and Chorizo, Patatas Bravas, House Pulled Mozzarella and more to be added as the weeks go on. For more information (210)223-0401 or Find Tre on and follow on Twitter:@tretrattoria.

Two Bros BBQ BrisketTwo Bros BBQ
JULY 15-19: Texas Monthly BBQ Week
NEW:  Bocce ball  court
Weekend:  Live local bands

Two Bros. BBQ Market has been featured in Texas Monthly’s TOP 50 BBQ places in the entire state of Texas, and we all know how big Texas is.  Celebrate with Two Bros. for the entire week of July 15-19 devoted to BBQ. Two Bros will be featuring menu specials and a host of other events in partnership with Texas Monthly. Two Bros will be featuring a special on cherry-glazed BBQ baby back ribs as a special that week. Check out the state of the art bocce ball court and live outdoor music every Friday and Saturday.  For more information visit Twobrosbbq on facebook or Twitter @twobrosbbq.

BIN 555
Happy Hour 4-7 p.m.
Sunday Brunch: 10 a.m.-

BIN 555 will be hosting a $5 wine, $5 signature cocktail and $5 snack menu for their weekly happy hour from 4 -7 p.m. on weekdays. Weekends are filled with monthly special event dinners and brunch. BIN brunches are where mimosa carafes meet BIN Bacon Bloody Mary’s as well as seasonal menus to accompany your refreshments. Call (210) 496-0555 or  Find BIN on Facebookcom/bin555 and follow on Twitter: @bin555

555 W. Bitters Road at The Alley on Bitters.



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H-E-B Rounds Up Some Food and Fun, All in the Name of Charity

Where Y’at serves up New Orleans barbecue shrimp.

Shoppers in the area of Loop 1604 and Blanco Road know the H-E-B Plus there as a dependable source of great food to cook with. On Saturday, the store proved it once again, only this time the food was free and it was ready to eat.

Jason Dady serves up his nachos while his daughter, Tessa, watches. Saturday was her birthday.

The parking lot of the supermarket was the site of the first H-E-B Food Truck Face Off, and it brought four of the city’s mobile kitchens together for a friendly competition.

The competitors all had to use H-E-B products in their dishes, which were served up to hungry lines of people until their supply ran out.

The crowds enjoy the free food.

By the time the judges’ had finished their work, Pieter Sypesteyn of Where Y’At had taken first place for his New Orleans barbecue shrimp, made with Chimay ale and baguette, both included among H-E-B’s Primo Products.

His victory meant that Gordon Pictures, a Christian movie production ministry, would take home $10,000 from H-E-B. Sypesteyn also won the people’s choice award, which brought another $500 to the charity.

Jason Dady and his DUK Truck took second place with Not’Cho Dady, nachos made entirely with H-E-B Primo Products. His $5,000 prize will be going to Culinaria’s new educational center and community gardens.

Johnny Hernandez brought his True Flavors catering wagon out and made pulled pork tacos, which earned $2,500 for the Culinary Institute of America’s San Antonio campus.

Michael Anthony Romo and his MARS Mobile Kitchen also served up an heirloom tomato and watermelon gazpacho.

This is the first of H-E-B’s Face Offs. The reaction from the crowds should guarantee it won’t be the last.

Johnny Hernandez (center) and his team make pork tacos.

MARS Mobile Kitchen offers heirloom tomato and watermelon gazpacho.

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H-E-B, Food Trucks Team Up for Charity

Pieter Sypesteyn of Where Y’At

This Saturday morning, you can do your grocery shopping, have a snack or two, and help a local charity.

The parking lot in front of the H-E-B Plus at the corner of Loop 1604 and Blanco Road will be the setting of a Food Truck Face Off, featuring four mobile kitchens competing against each other. The fun starts at 10 a.m.

Each of the chefs will be using H-E-B products in their food. After their efforts are judged, the winner will be able to designate a charity to receive a donation.

The participants include Jason Dady’s DUK Truck, Johnny Hernandez’s True Flavors, Michael Anthony Romo’s MARS Mobile Kitchen and Pieter Sypesteyn’s Where Y’At.

The public can enjoy food from the trucks until noon.


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It’s ‘Eat St.’ at Alamo Street Eat

A customer gets her order from Tapa Tapa.

Rudolfo Martinez takes orders at his truck, Tapa Tapa.

“Eat St.,” the Cooking Channel show that celebrates the fabulous and fanciful fare of food trucks across the nation, has been in town the last few days sampling the best the city has to offer.

On Thursday, a crew trailed Jason Dady and the DUK Truck as they set up in Main Plaza for lunch. On Friday, they sought out what Rudolfo Martinez had to offer at Tapa Tapa, which is parked most every night of the week at Alamo Street Eat + Bar, 609 S. Alamo St.

Watermelon Pop Rocks

His menu included two of his usual favorites, Grown A*$ Macaroni and Cheese, which is made with eight cheeses, truffle oil and cheese crackers, and Watermelon Pop Rocks, with chunks of watermelon and mint leaves topped with the carbonated candy treat.

Specials for the evening included Chicken and Waffle Balls, deep-fried, of course, and a real foodie treat: Foie Gras Oatmeal Pie. Yes, this tribute to our friends in California who are currently deprived of the delicacy, featured a deep-fried oatmeal cream pie with peanut butter spread over the top to melt into the dough. Grape jelly, blackberries and a touch of smoky olive oil added to its considerable charms, but the crowning glory was a 2-ounce slab of seared foie gras somehow bringing everything together in one sweet, savory, silly and superb treat.

The “Eat St.” crew interviews diners about the food from Tapa Tapa.

The crew asked me to say a few words about the foie gras, which meant I had to get another order to eat while on camera. The sacrifices I sometimes  have to make in order to promote the wealth of culinary options in this town can seem monumental, but I’ll always up fro the challenge of taking an extra slab of foie gras for the team.

Tapa Tapa’s Foie Gras Oatmeal Pie

The crew moves on to the Point Park & Eats, 24188 Boerne Stage Road, to film Say.She.Ate on Saturday, starting at noon. At noon Sunday, Rickshaw Stop will be filmed at the Boardwalk on Bulverde, 14732 Bulverde Road. On Monday, Society Bakery has its moment, also at Boardwalk on Bulverde.

So, come out, support the city’s food truck scene, enjoy the food and possibly get on “Eat St.”


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2nd Food Truck Throw Down Set During ‘Eat St.’ Filming

Say.She.Ate is one of the trucks to be filmed for “Eat St.”

“Eat St.,” the Cooking Channel show that celebrates the food truck business, is coming to San Antonio, and the folks at Boardwalk on Bulverde are celebrating with their second annual Food Truck Throw Down and Music Festival.

The show will be taping around town July 19-23, while the Throw Down is set for July 20-22. Last year’s Throw Down featured more than two dozen food trucks from the throughout the region serving up their finest while live music filled the air. Participants voted on their favorites.

“Eat St.”  won’t be at the Boardwalk during their entire filming. The crews will start at Jason Dady’s DUK Truck on July 19 for lunch at a spot yet to be determined.

On July 20, crews will be at Alamo St. Eat Bar, 609 S. Alamo St., to focus on Tapa Tapa.

Filming moves to the Point Park & Eats, 24188 Boerne Stage Road, on July 21, where footage of Say.She.Ate will predominate.

Tapa Tapa Shrimp Ceviche

On July 22, “Eat St.” meets Boardwalk on Bulverde, 14732 Bulverde Road, during the Thrown Down, while crews go to the Rickshaw Stop.

July 23 closes out the filming at Boardwalk on Bulverde for a spot on Society Bakery.

The public is invited to the filming, so this is a great chance for you to support the city’s burgeoning food truck scene, enjoy some fine eats and maybe get your face on TV.

For more information on the Thrown Down, click here.


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The Food Trucks Roll In and the People Turn Out

People wait patiently -- and in the shade -- for Culinaria's inaugural food truck event.

Crystal Dady takes orders at the Duk Truck.

The tickets said it started at 6 p.m. So did the announcements. And yet the tantalizing aromas arising from an array of food trucks in the parking lot of the Alon Market on Northwest Military Highway drew people much earlier than the starting time.

They waited patiently until the gates opened for Culinaria’s inaugural food truck gathering. And while they waited the crowd grew, and it kept growing long after people were granted admission into the area.

Pork sliders from 41:10 Mobile Kitchen.

Who knows how many thousand people showed up for the event? Not Suzanne Taranto Etheredge, CEO of the food and wine festival, which runs through Sunday. She was out front helping get customers in as quickly as she and her staff could, so that all could enjoy some fine wine, beer and meals from about a dozen mobile kitchens from the area.

Spice Runner offered a variety of spicy sandwiches and pocket pies as well as some irresistible Thai chicken wings with a peanut sauce flavored with coconut, lime and, of course, a bit of heat. Crepe Nation had both savory and sweet crepes to tempt your taste buds, with flavors ranging from shrimp and avocado to several featuring Nutella.

Guests throng Say-She-Ate.

Flour Power Cafe didn’t have wheels, but they had a table with cake balls, while Jason Dady’s Duk Truck offered pork tacos crowned with pineapple, cilantro and jalapeños. Those willing to stand in a lengthy line were rewarded with the likes of cochinita pibil tacos or mealtloaf and mashed potato sliders from 41:10 Mobile Kitchen or Akaushi beef sliders and duck fat fries from Say-She-Ate.

Even the dogs waited patiently for some treats.

Erika Prosper did what many at the event did. She stood in one line while her husband went to another. They swapped bites whenever they got served. She enjoyed the event, but she hopes that the trucks would add to their staff to alleviate a little of the wait.

The weather cooperated and even made things pleasant with some welcome breezes and comfortable temperatures. Even with the lines, the area was large enough for breathing space to enjoy a glass of J. Lohr Wildflower or Buena Vista Chardonnay.

Culinaria continues Friday with the Best of Mexico tasting at La Villita. For a full list of events, click here.



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Lodge, Bin 555: Date Night, Block Party

Surf & Turf

It’s Date Night at the Lodge Restaurant of Castle Hills tonight and Saturday. On the menu is a four-course “surf & turf” menu at $55 per person. The Lodge is at 1746 Lockhill Selma Road. To make reservations call (210) 349-8466.

Chef X 3 at Bin 555.

Block Party

Behind Bin 555 at Artisans Alley, 555 W. Bitters Road, is the place to bring your friends and family. Jason Dady’s Duk Truck will be there between 6-9 p.m. The fare is Spanish Paella, plus sangria, live music and games for kids and adults.  For more information call 210-496-0555.


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Truck Stop: Jason Dady’s Duk Truck

There's no mistaking the bright yellow of the Duk Truck. Even at night.

The following is the first in an occasional series of quick reviews of the growing number of food trucks in the area.

I pulled up to Jason Dady’s Duk Truck close to midnight Friday. It was parked in front of Artisans Alley at 555 W. Bitters. No lights were on, but several people were at home. The truck had just run out of gas, they said, but it would be up and running as soon as the tank was filled.

So, I decided to study the menu and see what I would eventually get with the $10 bill in my wallet. No credit cards accepted, the cook said.

Right off the bat, I knew I wanted the Smoked Deviled Eggs ($3). Who could resist deviled eggs, even on a night in which the temperatures were just above freezing. They were surely cooked already, so they could be served relatively quickly.

Beef tongue pastrami on pumpernickel rye

But what about the other snack? On the $6 menu were a number of choices that tempted me at so late an hour. I nixed the Two Bros. brisket, simply because I had had it before and wanted to try something new. The same with the smoked salmon. That left filet mignon meatballs, beef tongue pastrami and chicken-fried pork belly.

I went with the cook’s recommendation of the pastrami and was rewarded with a real treat. The fleshy meat, heated to order, had a slight tang complemented by the warm sauerkraut and the bittersweet flavor of pumpernickel rye bread. It was a little messy but thoroughly enjoyable.

Smoked deviled eggs

I wish the deviled eggs were as good, but I found the filling too smooth, too processed and lacking in all but an oddly muted smoky flavor. Salt, the savior of many a bland food, was not among the vast array of condiments set out by the Kool-Aid and “Ice-T” dispensers at the end of the truck, however. The cook gladly gave me some of his stash of sea salt, but even that couldn’t resuscitate the eggs. (An aside: Few snacks in this world are as perfect as an old-fashioned deviled egg. There’s no need to jazz it up with smoke flavor, wasabi, crab meat or anything else. Just my opinion.)

Condiments galore at the Duk Truck.

Next time I see the bright yellow truck parked alongside the road and gassed up for business, I hope I have a little extra money for the $9 menu with its duck confit Asian steamed buns, Thai green curry with blue crab or Moco Loco, a combination of fried egg, Two Bros. pulled pork, ginger rice and red-eye gravy. Or maybe I’ll splurge on the $6 Nutella Sundae.

That is, if I can resist another pastrami on rye.

Duk Truck
Cash only
To find out where the Duk Truck will be, follow it on Twitter (@duktruck) or e-mail

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