Tag Archive | "Feast"

Andrew Goodman Has a Lot on His Plate

Andrew Goodman was having fun Monday night. His restaurant, Feast, was hosting the second of Texas Monthly’s Fire & Smoke dinners, which brought together chefs Stefan Bowers and Jason Dady. He recently won a year-long lawsuit that will let Feast stay at 1024 S. Alamo St.

Andrew Goodman talks with patrons at Feast.

Andrew Goodman talks with patrons at Feast.

And he has plans for more in the works.

First up is a new bar called Haunt at the St. Anthony Hotel, which he hopes to open in the next two weeks. It will have some light bar food as well as drinks. It’s named after the ghosts said to

Shortly after that, Goodman and chef Bowers will open a restaurant in the luxury hotel at 300 E. Travis St. Goodman, a San Antonio native, says the place will be ready in about three weeks, but Bowers wasn’t sure. A kitchen is being added, and that might cause more time to make sure everything is ready.

There’s also a question about the name. Goodman referred to it as Rebelle, but Bowers said that could change. Regardless of the name, it will be a nice dining addition to the area near the Tobin Performing Arts Center and the Majestic.

After that, Goodman will be turning his attention to a proposed project for the old Fire Station No. 7 at 604 S. Alamo St., across from the Alamo Street Eat Bar.

A full plate perhaps, but great news for those us who know the power of Bowers’ food and Goodman’s flair.

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Paella Times 2; Celeb Chef Tesar at Granary; Wine!

paella soul food half cropWhile the Paella Challenge at the Pearl isn’t happening until March, you can get a mouth-watering preview of some paella action — and learn how to do it — at GauchoGourmet’s cooking and tasting event, Viva Paella, this Saturday, Feb. 21.

Viva Paella will be from 11 a.m. – 2 p.m. featuring chef James Canter, Aurelia’s Chorizo owner Leslie Horne and members of the San Antonio Chef’s Cooperative. Learn how it’s done and get samples of three different paellas.

GauchoGourmet is at 935 Isom Road. Phone: 210-277-7930

The cost is $10 if the ticket is purchased by Friday or $15 at the door on Saturday. Ticket price includes tasting of paellas and chorizo. Ticket also may be purchased online here.

The Pearl Paella Challenge

It’s coming! The fifth annual Corona Paella Challenge is coming March 9, bringing a day of live entertainment wines and sangria from Spain and of course, the paella competition. This contest, running from 11 a.m. – 4 p.m. brings together chefs from  from San Antonio, across the United States and Mexico. They’ll be turning up the heat on their paella cookers to create these sumptuous dishes of rice, vegetables, seafood and more. The proceeds benefit the Culinary Institute of America’s San Antonio campus.

Ticket Prices:  Adults: $50; Those under 21: $25.

The ticket price includes entry into the event, samples of paella and other treats from the chefs as well as beverages (beer, wine, sangria, sodas and water). Items from vendors who may be on site are purchased separately.

Visit here for more information on participating chefs and a photo gallery from last year’s event and other information.

granaryGranary announces dinner with John Tesar of Top Chef Masters

Excited to officially announce we are taking reservations for our March 17 Chef Collaboration dinner!

Chef John Tesar (Top Chef Masters, Spoon Bar & Kitchen) will join forces with The Granary chef/owner Tim Rattray to serve a seven-course Surf & Turf tasting menu — including lobster pastrami. Drink pairings will be available.

Reservations can be made here.  (Cancellation within 48 hours of the dinner subject to fee.)

Seatings are at 6:30 p.m. and 8:30 p.m.


where y'at pieter sypesteyn1Where Y’at? At Feast

Feast, 1024 S. Alamo St., is bringing its Guest Chef Series back on March 3.

Chef Pieter Sypesteyn of Where Y’at food truck will be serving up a Lundi Gras dinner.  That’s Fat Monday, folks, and it’s the day before Mardi Gras.

“This may be the last Guest Chef dinner for a while, so I wanna go out with a BANG!” Feast chef Stefan Bowers says. “Don’t mess around! Call and purchase in advance and get a $10 break. Its going to be a night of amazing food, white lightning’s and hurricanes. Right in your back yard! Take the next day off and come tear it up!”

Tickets are $60 at the door or $50 in advance. Call 210-354-1024.

San Antonio wine educator and seller, Woody Del LunaDallas Wine Competition judges

San Antonio wine educator and seller, Woody Del LunaDallas Wine Competition judges

San Antonio wine expert at Dallas wine competition

Woody de Luna, wine educator and owner of Vintages 2.0, was one of the judges at the Dallas Morning News and TEXSOM Wine Competition, the second-largest in the nation.

The competition was Feb. 17-18 at the Irving Convention Center.

In the photo at right, from left to right are Tim Gaiser, MS of San Francisco, Dilek Caner, MW of Dallas, Woody de Luna, CWE of San Antonio, and Debbie of Zachareas of Napa & San Francisco.

Crumpets French Wine Dinner

All of the wines in this month’s wine dinner at Crumpets are from France. Two are from the famous Bordeaux region, two from Cote d’Azur region in southeastern France and one from the historic city of Carcassonne in the Languedoc-Roussillon region, southern France bordering Spain.

The dinner is $70 per person, plus tax and gratuity.  Call for reservations at 210-821-5600. Crumpets is at 3920 Harry Wurzbach Road.

Courses paired with French wines:

Crumpets is nestled in a sylvan section of town.

Crumpets’ woodland setting

Domaine Sarrail Cite de Carcassonne Blanc
French Onion Soup

Chateau Burgrave White
Vol au Vent St Jacques

Chateau Burgrave Red
Goose Liver Terrine

Chateau du Trignon Rasteau
Entrecote Café de Paris

Chateau du Trignon Muscat
Mocha Éclairs





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Feast Launches a Monthly Monday Guest Chef Series

Feast fans will soon be feasting on something new.

The restaurant at 1024 S. Alamo St. is launching a once-a-month guest chef-driven Monday dinners with the entire kitchen being turned over to the chef for a special meal.

The foods of Thailand will be savored in Feast's first guest chef meal.

The foods of Thailand will be savored in Feast’s first guest chef meal.

The first will be this coming Monday at 7 p.m. and will feature the work of Jenn Dobbs, a local chef who spent 6 years in Thailand. Her menu looks “frickin killer,” says executive chef Stefan Bowers. It is as follows

  • Miang Khan, translated as “eating many things in one bite”.
  • Barbecued Pork Neck with Dried Chile Sauce.
  • Green Mango Salad with Crispy Catfish
  • Barbecued Fermented Pork Ribs
  • Coconut Ice Cream with Sticky Rice and Condensed Milk on a Bun

The price is $45 a person plus tax and tip. A full bar and wine list will be available.

Call (210) 354-1024 for reservations.

“Everyone who gets in on the ground floor with this opening event will always be privately notified by email 72 hours in advance of any public notification, for all future dinners,” Bowers says. “Over the years I’ve worked with many talented people on a broad scale who are creating exciting new ideas and flavors locally, nationally and internationally. I would love to have them cook in my kitchen for an evening and even better, share the experience with you. These monthly Monday night events are here to stay!

“You won’t find anything else like this in San Antonio so join us for a great night that I hope you’ll enjoy as much as I know I will.”

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Rare Bottle of Glenfiddich 50 Year Old Is on Its Way to San Antonio

Only 50 bottles of Glenfiddich 50 Year Old are being made available worldwide this year. Only six of those are headed to the U.S.

Glenfiddich 50The limited edition bottle retails for $25,000-$27,000, if you can get your hands on one.

That should tell you how rare this Scotch is and how big of a deal it is that two of those bottles are headed for Texas and one is coming to San Antonio.

It’s going to be part of a tasting at Bar 1919 in the Blue Star Complex on Sept. 4.

Tickets, as you can imagine, are not cheap. They’re priced at $1,500 apiece.

For that price, you get to taste the rare Glenfiddich 50 Year Old as well as five other collectible single malts, including the Glenfiddich 30 Year Old and the 1974 Vintage. Plus, chef Stefan Bowers of Feast will present a five-course meal.

Glenfiddich Ambassador David Allardice, a native Scotsman who grew up driving distance from the Glenfiddich distillery, will host the evening and share his passion and expertise about the prized dram. “This whisky is the jewel in Glenfiddich’s crown and amongst the most valuable whiskies ever released,” he says. “Time and tradition have contributed to making every drop of this beautifully matured whisky some of the most precious Glenfiddich has to offer.”

A press release describes the rare spirit thus: “The nose is beautifully harmonious with an uplifting, vibrant and complex aroma. The taste is initially sweet with a zesty orange marmalade and vanilla toffee, which then cascades through a wonderful series of layers: aromatic herbs, floral and soft fruits, silky oak tannin and hints of gentle smoke. The finish is exceptionally long with a touch of dry oak and the merest trace of peat.”

Meanwhile, Don Marsh, owner of 1919, says, “Glenfiddich 50 Year Old is a prized possession. To have one of only two bottles in Texas exemplifies the world-class standard and unique opportunities that 1919 provides for our guests.”

Seating is limited for the event, which is set for 7 p.m. Sept. 4. Call (210) 227-1420 for reservations. (And if you go, take an eyedropper and save us a sip.)

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The Veuve Clicquot Airsteam Breezes into Town

The Veuve Clicquot airstream.

The Veuve Clicquot airstream.

Veuve Cliquot, the Champagne long known known for its yellow flavor and brilliant bubbles, is breezing into town in a luxurious airstream trailer Monday for a two-day visit at a pair of San Antonio restaurants. It’s part of a national tour that began in Florida and will continue on to Los Angeles, Seattle, Washington D.C., and the Hamptons, among other destinations.

Choices: Yellow Label? Or Rose?

Choices: Yellow Label? Or Rosé?

On Monday, the trailer will stop at 20nine in the Quarry, 255 E. Basse Road, from 5:30 to 8:30 p.m. The special Veuve Road Trip, or flight, is priced at $20. Reservations can be made at (210) 798-9463.

On Tuesday, from 6 to 9 p.m., the airstream will be at Feast, 1024 S. Alamo St. Guests will have a chance to check out the Airstream while sipping flutes of Yellow Label and Rosé and enjoying music from a DJ. Yellow Label can be purchased for $15 a glass and $60 a bottle, while the Rosé is priced at $18 a glass and $70 a bottle. For more information, call Feast at (210) 354-1024.


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Chefs’ Corner: Two Approaches to Sweet Potatoes, One Great Taste

Lemon Sweet Potatoes

At the recent San Antonio Cellar Classic, those who got past the vast array of wines found themselves faced with two similar sweet potato dishes that were simple yet sublime.

Yet the road each chef took to get that dish to the table was different, even if the end results mirrored each other.

Jesse Perez of the upcoming Arcade at the Pearl Brewery served his lemon sweet potatoes as a foundation for flank steak with a chimichurri sauce. To make the sweet potatoes, he roasted them in a convection oven at 400 degrees for 90 minutes until they were tender. Then he puréed them with lemon zest, lemon juice, salt and a little cream.

A handful of tables away, Stefan Bowers of Feast, 1024 S. Alamo St., had a similar recipe but a different approach. He roasted his sweet potatoes for 10 hours at 200 degrees. “Sweet potatoes loved to be cook slow and low,” he said. Then he added lemon juice, salt and a touch of cream.

The choice of cooking the sweet potatoes is yours — you could use a crock pot, if you wanted — as long as they’re tender. The beauty of this recipe goes beyond its simplicity. It has no added sugar, and it doesn’t need any. You’ll taste for yourself how naturally sweet these bright and colorful tubers really are, perfect for fall dinners including that great sweet potato day, Thanksgiving.

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Griffin to Go: Mac and Cheese Me, Please

What comfort macaroni and cheese brings.

The second annual San Antonio Cellar Classic drew hundreds to the Pearl Brewery Stables Saturday to sample a wide variety of wines that they could then take home at a discounted rate.

Taking tastes at the San Antonio Cellar Classic.

Shoppers looking to shore up their cellars with some age-worthy bottles or those just wanting to get an early start on holiday treats lined up before the doors opened and then lined up at the end to collect their purchases.

In between, there were dozens of wines poured alongside some small plates available from a series of restaurants, both established and soon to be on the dining scene, offering proof once again that fine wine loves great food.

A floral Terrazas Torrontés 2001 offered a nice balance to Feast chef Stefan Bowers shrimp ceviche, while Bending Branch’s new Cabernet Sauvignon and the Col Solare, Washington state’s answer to Italy’s Super Tuscans, both went well with sous vide flank steak from Jesse Perez’s upcoming Arcade. The tangy Ripa delle More 2008 from Castello Vicchiomaggio and veal polpette from chef James Moore’s soon-to-open Boiler House Texas Grill. Clint Connaway of Max’s Wine Dive offered a strata that was made for the Ruinart Rosé Champagne.

Jesse Perez plates his dish.

Urban Taco, NAO, the Bright Shawl, H-E-B and Ms. Chocolatier also offered treats ranging from flautas and gazpacho to salted caramel cake balls and red velvet cupcakes.

Cake balls.

While the guests were sipping and snacking to their hearts’ content, the real work was taking place in a corner under the staircase. Five of us had to judge seven different macaroni and cheese dishes from the participating restaurants. TV and web personality Tanji Patton, food writer Chris Dunn, Suzanne Taranto Etheredge of Culinaria, Lenny Friedman of Los #3 Dinners, which provided the great background music, and I were all set for the difficult task, while food writer Julia Celeste Rosenfeld served as tie-breaker, if one were needed.

How  do you judge macaroni and cheese, we asked ourselves. Quality of the pasta counts, of course. So does the nature of the cheese. Is it creamy and velvety? Does the cheese complement the rest of the ingredients? How well do the rest of the ingredients, whatever they may be, fit in with macaroni and cheese?

A judge reaches for a sample of macaroni and cheese.

The choices we were faced with ran the gamut from two made with bacon to one that featured duck confit and spinach. One was more like a casserole, in that that the meat took over, leaving the cheese in the dust. Some had breadcrumbs on top, others arrived under the protection of a crispy shield of cheese.

In the end, we were almost unanimous in our agreement that Feast’s Stefan Bowers had come up with a winner with his smoky, spicy mac and cheese with shishito peppers folded in. The smokiness carried over into the cheese. Not that the others were slouches by any means, but in Bower’s version, everything played together to provide that pure comfort that comes from a top-notch macaroni and cheese.

And the not-too-hot spice in the dish would have been perfect with the fruity Tortoise Creek Grenache Rosé d’Une Nuit 2011, a French rosé with a very New World label and approach.

Hard work, folks. Just be glad there are folks willing to sacrifice time and taste buds for a good cause.

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Would You Pay More for Dining in Prime Time?

Clams and chorizo at Bliss.

Some high-end restaurants in New York city are so popular that they’ve begun charging patrons more if they want reservations during prime hours, notably 7 to 8 p.m. on Fridays and Saturdays, and for preferred seating, the New York Times reported recently.

In a way, it’s a reserve of early bird specials that reward patrons for dining earlier in the evening by giving them a break on the price of their meal.

But would the idea go over in SA? Would people be willing to pay more because they wanted to dine at the most congested time? The question was put to several key players on the dining scene. Here’s what they had to say:

Mark Bliss
Chef/owner, Bliss
926 S. Presa St.

Hmm, a premium price for premium times … I think some clientele would not have an issue, but it does seem a bit exclusive and would not allow customers on a budget to dine at premium times, especially for special events like anniversaries, birthdays, etc. We always wanted Bliss to be accessible to everyone, and if they book a week out ahead of time, they are able to secure prime times, usually. It seems that with “preferred seating” one would be setting one up for no-show credit card charges, last-minute reservations and impatience in having to wait for a table on very busy nights. We already have that exclusivity in place with our chef’s table. -Mark

Stefan Bowers
Chef, Feast
1024 S. Alamo St.

At Feast we only do reservations for tables of six or more and that’s simply because we needed to be somewhat prepared for large groups. But I can answer this question with certainty because I answer the phones during the day (we don’t have a host during the day and I don’t like people going to voicemail). The fact is that 95 percent of everyone who calls and wants a table, especially on a Friday/Saturday night, wants it at 7:30. It’s a premium time, and everyone wants it. I’ll tell the guest on the phone that 7:30-8:30 is booked and lose their business because of the trillion other options available. I suppose in New York it’s a way of recovering some of the losses of “turnaway” tables. Though, my personal belief is that it’s not good business. The party calling far enough ahead to secure a table and then being penalized for it just doesn’t make sense to me. This is exactly, on a deep level, why we became an open seating restaurant, first come-first serve (almost — we’re just too small to deal with a walk-in 14, 16 or 20 top).

The Jack Cheese Mac at Feast.

What’s happening nowadays in the contemporary restaurant scene is fascinating to me. Restaurants are completely evolving. They’re becoming far more unconventional and much more confident in calling their own shots. Big name or just solid local chefs with a national reputation (Carlo Mirarchi, David Chang, for example) are rewriting the rule books. We’re ALL aware of the fatality rate of restaurants, so I think younger chefs are taking a more defensive and protective role and saying something to the effect of “Well, I could be out of business in less than five years, so I’m going to do things my way and I’m also not going to let the guests take advantage of me OR my restaurant.” Yet, I feel this is an unstopable measure in big cities. Though, I don’t see SA doing this for another 3-5 years at the minimum.

Altogether, I don’t agree with this trend. It doesn’t feel right poking someone with a reservation time “penalty ticket” (even though there’s a part of me that can see how it might possibly eliminate the entitled guest or it might cause the more frugal guest to slide up or down a time slot), but unfortunately I think what it’s going to do, most of all, is just irritate the guest from the begining and start a VERY dangerous process of stacking the deck against the restaurant that applies it.

To put it plainly, it’s going to cheapen the guest/restaurant relationship from the start. The romance immediately dies a little between the two parties because it becomes about the money before the two parties can even get to the sex, uh, food/experience. It’s important to never make the guest feel cheap. If the guest feels cheap then the restaurant is cheap.

Jason Dady
Chef/owner, Jason Dady Restaurants,
including Bin 555 and Tre Trattoria

Is Jason Dady’s outrageous Nutella x 3 even more precious if you can order it at the time you prefer?

In my dream world, that would be perfect. It makes sense in many other entertainment industries: premium tickets for premium pricing. Down time results in lower pricing in movie theaters, Broadway shows, etc.

I think if they “band” together, it could work, but it’s only as strong as its weakest link. Look at Next and Alinea (in Chicago) selling tickets, and it’s worked great for them.

It would never, ever go over in SA, because no one has a stronghold enough on the market to garner that type of demand. But as a diner, I would certainly not mind paying a premium price for a premium time, if that’s what I wanted. You get what you pay for.

Robert Rodriguez,
General Manager, NAO at the CIA
312 Pearl Parkway

Interesting. Seems like an effort to make the time less popular. Can’t imagine they would be making much money with it. Don’t think it would go over very well here. In San Antonio, everyone wants to come in between 6 and 8 … sometimes it’s difficult to fill reservations in advance for earlier or later than that, if they plan ahead at all.

Now, it’s your turn: Would you be willing to pay more for dinner at a special restaurant if you wanted to go at a heavily trafficked time? Post your answers below.

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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.

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.

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.

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 or

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Griffin to Go: A Foodie Feast at First Friday

Habanero Roast Beef at the Station Cafe.

Cabin fever usually refers to people who have been cooped up in their homes for a long, hard winter and are antsy to get back in circulation. We in San Antonio have had cabin fever of the reverse order this year, with the scorching heat driving us near the air conditioner both day and night.

Now that the weather has gotten slightly cooler, however, people are anxious to get back to their former habits in the great outdoors.

That’s what they did en masse for October’s First Friday celebration. Thousands of people crowded into venues as far flung as the Arneson Theater on the river to the Friendly Spot in the heart of Southtown.

Little Rhein sits on a beautiful corner of the River Walk.

And everywhere people were, food was sure to be there, too. OK, there were also plenty of artists with their artwork, but not a one appeared to be starving.

My evening started on a great note: I found a parking space on the street in Southtown, a legal parking space — and, no, I won’t divulge the location in case I want to head there again. I will say it was only a couple of blocks from my first stop, the Station Cafe on South St. Mary’s. I had really enjoyed this place when it was the Filling Station next door, but I hadn’t been to its larger, more colorful digs next door.

The space is open, wide open, almost epically open, and it feels great, thanks to lively wall coverings, from paintings to cute cat photos.

All of the food at the Station is made from scratch, from the pizza dough to the pies. That means deciding on something can be a bit of a chore. I settled on a Habanero Roast Beef sandwich with provolone melted into the meat and sweet-hot dressing slathered on the house-made roll. The flavors were clean and delicious, with just the right amount of fat and crispy edges to give it a boost.

The not-so-small petite filet at Little Rhein.

Turns out the Station hasn’t finished its expansion. Coming this January is the Filling Station Brewing Co.

Pizza and a cold hand-crafted brew? I can hardly wait.

Then it was off to La Villita where a host of festivities were under way. Artists filled the sidewalks, while food booths lined up outside the Arneson, where the 11th annual International Accordion Festival was beginning. The three-day event kicked off with bluesqueezebox, an Austin group that performed a type of accordion blues mixed with a healthy dose of Kurt Weill, some Henry Mancini from the “Peter Gunn” years and even a little hillbilly music.

The Austin band bluesqueezebox performs at the Accordion Festival.

I decided to have another bite at the nearby Little Rhein Steakhouse and listen to the music on the restaurant’s gorgeous patio. The petite filet was more than big enough, especially with a side of mixed mushrooms and a glass of Chateau d’Esclans Whispering Angel Rosé, one of the best rosés I’ve had this year and perfect on a warm fall evening.

From there, it was on to the Equinox gallery in La Villita where Jillian Palone, the wife of a co-worker, was showing her jewelry with two other artists. Her bracelets were drawing plenty of deserved attention for their dramatic textures and colors and are worth checking out if you are in the area.

But you can’t eat a bracelet, so I headed back to Southtown. Along the way I passed a number of old favorites, such as Azuca, La Focaccia and La Frite, all of which appeared to be packed. A woman coming out of Azuca sadly told her friends that the restaurant had been booked for the entire evening with reservations and they would have to go elsewhere.

Crowds line up for a beer at the Friendly Spot.

Elsewhere for me was the Friendly Spot on South Alamo St,, the massive beer garden with some great snacks to munch on. I ordered pork tenderloin tacos and was pleasantly surprised to find welcome strands of pickled onion on top. But beer is the name of the game here, and an IPA was the perfect way to wash down the spicy tacos while navigating the enormous crowds.

I wasn’t ready to call it a night, so I made one last stop down the street at Feast, Southtown’s newest dining spot. The Art Deco building, which has been dressed to the nines, had an empty table outside where I had a nice, relaxing sit under some sparkling fiber optic lights hung from the tree overhead. A skillet soon appeared with Jack Cheese Mac, noodles bathed in cheese and saffron cream with garlic crumbs on top. It was a gooey bit of excess that worked all too well. I couldn’t stop eating it. I also tried the grilled sweetbreads, which were served with a tomato salad and cumin molasses. It was good, but it couldn’t hold a candle to the mac.

Feast is the latest addition to Southtown's restaurant roster.

That was it for me. I dragged my tired carcass past a bustling Rosario’s and back to my car. I’m sure most of the restaurateurs in the area welcomed the break in the weather and the crowds. I don’t get to First Friday often enough, but this evening left a great aftertaste that makes me hungry for more.

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