Tag Archive | "GO TEXAN Restaurant Week 2012"

GO TEXAN: Restaurant Roundup Coming Up July 23-29

Restaurants throughout Texas will be showing off homegrown and raised products on special menus July 23-29 and  San Antonio restaurants have come forward. They’ll not just offer great, locally sourced products, food and  wine, but also be making donations to local food banks.

GO TEXAN’s Restaurant Roundup comes every year and this year’s participants include: Biga on the Banks, Boardwalk Bistro, Cappy’s Restaurant, Josephine Street Café, J.W. Marriot & Spa, La Hacienda de los Barrios, Little Red Barn, Max’s Wine Dive, Pappadeaux Seafood Kitchen, Pappasito’s Cantina, Sea Island Shrimp House, Tiago Cabo Grille, Zocca. The list also includes multiple McDonald’s locations.

Max’s Wine Dive participates in GO TEXAN Restaurant Roundup.

Need to whet your appetite?

Here’s a sample of what’s being served at Zocca, 420 W. Market St.: Steak Pizza and Peppered Peach Salad: Thin crust pizza baked in a brick-lined oven, featuring heirloom tomatoes, Texas-raised beef, caramelized onions, locally made mozzarella and garden basil. Paired with a salad of locally grown lettuces and candied pecans with a Fredericksburg peach vinaigrette. $18, and it also features a special Texas wine list.

From MAX’s Wine Dive, 340 East Basse Road: Entrées include Shrimp & Grits featuring Gulf Coast shrimp with house-made Andouille sausage, soft cheddar jalapeño grits, served in a spicy butter broth.  MAX’s Kobe Burger featuring 8oz. Beeman Ranch Texas Wagyu premium ground beef burger, fully dressed with butter lettuce, tomatoes, red onions, house-made pickles and house-pickled jalapeños, served on a New World Bakery artisan bun, alongside MAX’s famous frites (featuring Beeman Ranch Texas Wagyu and New World Bakery).

Also, from MAX’s, Scottish Loch Gravlax served with pumpernickel, house-made mustard crème fraiche, caper berries, watermelon radishes and house-pickled cucumber ribbons (featuring New World Bakery, local radishes and cucumbers). Cracklin’ Chicken & Succotash: roasted chicken breast served over a fresh corn, English and Texas black-eyed pea succotash, melted sweet potato and a buttered chicken demi-glace (featuring J&B Farms, Hondo corn, sweet potatoes from Tony Phillips, Grand Saline and local black-eyed peas). Also, check out Texas wines from Bending Branch Wines — Picpoul Blanc, Petit Syrah and Texas Tannat.

For more information, check out GO TEXAN online.

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