Italy

Tag Archive | "NAO"

NAO Celebrates Modern Cuisine in Mexico


Nao goes in search of Modern Mexico

Nao in the Pearl continues its series of celebrating cuisines with the launch of the Modern Mexico.

From now through May 2, diners can order the special tasting menu, which features three courses for $42.

The dinner begins with a choice between Modernist Aguachile created with texturized chia, torched scallops, crispy corn, serrano chile, lime and cucumber or Crema de Poblano featuring poblano chile emulsion, queso fresco sphere, chicharrón powder and roasted choclo.

Nao

Nao

The main course is a choice between Mole de la Casa, a roasted chicken breast over silky homemade mole, sunchoke puree, roasted zucchini and tomatillo, or Escolar en Tajada, a sweet plantain wrapped escolar over mole verde, toasted pepita rice, and heart of palm salad.

The menu ends on a sweet note with Maya Mousse made with cacao nicoatole, cashew and vanilla “nieve,” and Ixabentum creme anglaise.

Hand-crafted by Nao’s beverage manager Tim Bryand, Nao will feature a special Modern Mexico cocktail, Heros de Chapultepec, made with blanco tequila, mezcal, hibiscus, lime, sugar, and ginger beer.

The restaurant at 312 Pearl Parkway will also feature a special five-course dinner created by chef Sergio Remolina, who was instrumental in the development of this Celebration of Cuisines installment. It’s set for 6 p.m. March 19. Tickets are $65 apiece. Reservations can be made by calling 210-383-8952.

Whataburger PancakeBring Whataburger pancakes into your home

Whataburger’s Original Pancake Mix is now available at H-E-B stores. Located in the breakfast aisle, the mix can also be used for other dishes, including waffles and jalapeño corn and cheddar muffins. Just look for the recipes on the box.

The 32-ounce pancake mix uses the same ingredients and recipe used in Whataburger restaurants. Customers simply combine the mix with water and follow the instructions on the label to make the pancakes. Each package makes approximately 32 pancakes.

“Since 1950, nothing has made us more proud than to put a smile on the faces of neighbors and friends that we serve around the clock,” said Mike Sobel, vice president of retail. “We’ve had a lot of success selling our pancake mix online, so it was only natural to add them to retail shelves with our great partners at H-E-B.”

The Monterey sign featuredNew hours at the Monterey

The Monterey, 1127 S. St. Mary’s St., has new hours.

The restaurant and its ever-changing menus is now open Tuesday-Thursday from 6 to 10 p.m., and Friday-Saturday from 6 p.m. to 2 a.m. Sunday brunch will be served from 10 a.m. to 2 p.m..

Little Fox will continue to pop up Sunday and Monday evenings from 6 to 10 p.m.

Call 210-745-2581.

Posted in Restaurant Notes & QuotesComments Off on NAO Celebrates Modern Cuisine in Mexico

Treat Yourself to a Classic Margarita


Sunday is National Margarita Day, and restaurants throughout the city will be celebrating with their version of this classic cocktail.
The Nao Margarita

The Nao Margarita

Tim Bryand, beverage manager of Nao in the Pearl, 312 Pearl Parkway, shares his version, which is limited to three choices ingredients: tequila, Cointreau and lime juice.

If you can wait until Tuesday, you can have a free margarita at Nao with the purchase of any entree. Until then, sip and enjoy this favorite in its simplest, its most effective and its most delicious state.

Nao Margarita

2 ounces Milagro Silver Tequila (or 100% blue agave tequila of your choice)
3/4 oz. Cointreau
1 ounce fresh lime juice

Combine tequila, Cointreau and fresh lime juice. Shake and strain over crushed ice in a rocks glass with salt on the rim.

Makes 1 cocktail.

From Tim Bryand/Nao

Posted in DrinksComments Off on Treat Yourself to a Classic Margarita

Nao Heads for the Amazon


The flavors of the Amazon are being featured at Nao.

The flavors of the Amazon are being featured at Nao.

Take a culinary adventure down the Amazon River. Nao, the Culinary Institute of America’s restaurant at the Pearl Brewery, 312 Pearl Parkway, is featuring the flavors of the Amazon from Dec. 2 to Jan. 26.

“The vast region known as the Amazon encompasses 40 percent of South America,” a release from the school says. “Its jungle and unique treasures are integral to the health of our planet. Also found there are the flavors and diverse culinary traditions that make Amazonian food so exciting. From chayote to açai and from papaya to Brazil nuts, our tribute to the flavors of the Amazon awaits you at Nao!”

Featured dishes include Xuxu Salad, which is made with chayote; Moqueca di Peixe, a seafood stew; and Creme de Papay con Açai, a fruit pudding.

For reservations or more information, call 210-554-6484.

 

Posted in RestaurantsComments Off on Nao Heads for the Amazon

Mixtli Announces Plans for a Mezcal Bar and Other Restaurant Notes


mixtli“It has been a really exciting day for everybody at Mixtli,” the folks at the Mexican restaurant on McCullough Avenue posted Thursday on their Facebook page. “It is with great joy that we announce the opening of Mezcaleria Mixtli early 2015. It will have a heavy focus on mezcal, Mexican craft beer and mezcal cocktails, along with other Mexican spirits like sotol, charanda and tequila.

“Food will also play a big role as we will focus on some traditional botanas. All with the same impeccable attention to detail and respect to our Mexican heritage that has made Mixtli unique. It has been a fantastic year for us and can’t wait to see our new project in action. Stay tuned for more details!”

If all goes well, the city’s first mezcal bar will be up and running by the 2015 San Antonio Cocktail Conference.

Burger and fries, anyone?

Burger and fries, anyone?

A new Big Bob’s is on the way

Big Bob’s Burgers is opening its third location in a few weeks. It will be at 4553 N. Loop 1604 W. in the space that recently housed Old West Burgers.

The menu will be the same as the other two locations of Big Bob’s, owner Bob Riddle says. But the new place will have a full bar as well as a spruced-up playground for the kids.

Except the new Big Bob’s to be open by the beginning of December.

Nao celebrates Puerto Rico

Nao, 312 Pearl Parkway, shines a spotlight on the foods of Puerto Rico in its next culinary adventure, which runs Oct. 21 through Dec. 1.

Dishes include a Piñones sampler, Sorullitos, Chillo Frito, Beef Steak Enccebollado, and a Bacardi Añejo Braised Pineapple.

The regular menu is also available. For reservations, call 210-554-6484.

pollo tropicalPollo Tropical opens

Pollo Tropical, Taco Cabana’s sister restaurant, has opened its first San Antonio location. It’s at 6819 N. Loop 1604 W. and is open 10:30 a.m. to midnight daily.

“We are really looking forward to bringing a taste of the islands to a new city, particularly our sister restaurant Taco Cabana’s hometown,” said Pollo Tropical COO Danny Meisenheimer. “Pollo Tropical offers a uniquely tropical twist on fresh, healthy, hand-prepared foods, giving families the convenience and variety of meal choices they can feel good about eating every day.”

Pollo Tropical’s menu has a Caribbean flavor, blending savory island spices, mixed herbs and citrus into rubs and marinades used on vegetables, pork, beef and, as the name implies,  chicken dishes.

In addition to its signature bone-in chicken, Pollo Tropical offers boneless, skinless grilled chicken breasts, Mojo Roast Pork, Calypso Beef and Grilled Tropical Wings as well as sandwiches, salads, wraps, kids meals and family meals. Made-from-scratch sides include rice, beans, yuca with garlic sauce, sweet plantains and many more.

A new Taco Cabana has opened next door.

A second Pollo Tropical will open later this year at 838 Bitters Road.

For more information, visit www.pollotropical.com.

Mike’s in the Village changes hours

Mike’s in the Village, 2355-3 Bulverde Road in Bulverde, has changed its hours. The restaurant with a Cajun flair is now open Wednesday through Saturday from 5 to 9 p.m. while Sunday brings a brunch buffet from 10 a.m. to 2 p.m.

For information, call 830-438-2747.

 

Posted in Restaurant Notes & QuotesComments Off on Mixtli Announces Plans for a Mezcal Bar and Other Restaurant Notes

NAO Visits the Yucatan; Ocho Celebrates Hemingway’s Birthday


Ocho, Library Foundation to celebrate Hemingway’s birthday with food, drink

Ocho and the San Antonio Public Library Foundation’s First Edition Society will be celebrating the the birthday of beloved author, occasional Cuban resident and renowned cocktail enthusiast Ernest Hemingway with a special event on July 19, from 7-11:30 p.m.

PrintThe event is free to attend and will provide appropriately themed food and drink specials to celebrate the occasion along with live music from Tiburon.

VIP tickets are available for $30 with a portion of proceeds benefiting the SAPLF and San Antonio libraries. VIP guests will enjoy complimentary drinks and hors d’oeurves, and will be able to enjoy VIP terrace access.

Ocho is at the Hotel Havana, 1015 Navarro Street.

VIP tickets are $30 and can be purchased at SAPLF.org by clicking on the events calendar. VIP tickets may also be purchased by calling 210-225-4728, ext. 10.

Nao Presents:  A taste of the Yucatan now at Nao

SAN ANTONIO — Nao has begun its Yucatan menu, a part of the Culinary Institute of America San Antonio  restaurant’s exploration of Latin America cuisines.

Nao diners have explored the flavors of Chile, Argentina, Brazil, Oaxaca, Peru, Venezuela, and the Spanish Caribbean through the restaurant’s Celebration of Cuisines program, and they will now step deep into the heart of southern Mexico. This Yucatan-inspired menu offers three courses for $42 and will run until Monday, Sept. 8.

Chef Geronimo Lopez and the Culinary Institute of America San Antonio students will bring this region’s most celebrated flavors from the Yucatan, where spicy Mexican chiles meld with cool Caribbean flavors often ending in a celebration of Mexican cacao.

Many of Mexico’s most important dishes, techniques, and flavor combinations were born in the Yucatan, and Nao will commemorate this culinary hot-spot by transforming the restaurant through food and culture.

Geronimo Lopez

Geronimo Lopez

“This menu is truly representative of the Yucatan and you can taste the rich Mayan influence that remains intact in every dish,” says Lopez. “Our goal is to give you a glimpse of that beautiful ancestral heritage through this dining experience.”

The special Yucatan tasting menu features an appetizer, main course and dessert for $42. The dinner begins with a choice between venison “tzic,” a crispy corn tostada with pickled onions, radishes, cilantro, and avocado; or a traditional pickled salad of lima beans, chayote and pearl onion “escabeche.”

The menu continues with two main course options, the seafood “pibxcatic,” featuring stuffed chiles with crab meat, lobster knuckles, shrimp, tomato and “hojasanta” sauce; or roasted pork tenderloin served with black “recado” sauce, black bean relish, sweet plantain puree, goat cheese, and corn dumplings. For dessert, diners can enjoy a cacao nib “nicoatole,” a cacao-corn pudding served with sapote fruit ice cream and anise sauce.

Nao’s beverage manager, Tim Bryand, will craft a Yucatan-inspired cocktail, the Ix Chel, to accompany this menu. The cocktail is made with Blanco Tequila, Yucatan Tangerine Liqueur, lime, orange, and Xtabentun spray.

Nao is a restaurant and CIA classroom dedicated to the exploration, preservation and celebration of the authentic cuisines, cultures and bounty of Latin America. Nao is open for dinner on Tuesday to Thursday from 5-9 p.m.  and on Friday and Saturday from 5-10 p.m. Nao also offers a pop-up taco stand at the farmers’ market on Saturday from 9:30 a.m. to 1 p.m.; and happy hour on Tuesday to Thursday from 4:30 to 6:30 p.m, and on Friday and Saturday from 4:30 to 6:30 p.m.

Gaucho Gourmet offers can sugars — now with natural flavors

Gaucho Gourmet Flavored sugarsGaucho Gourmet announces its organic, fair-trade certified pure cane evaporated sugar — but with an added zing. These sugars have natural flavors added to bring out the best taste possible without adding anything extra.  Use these sugars for sprinkling, baking, on hot or cold drinks, and anywhere else you need a pop of flavor.

Get these bulk sugars that you can now buy in home-sized quantities, but also with bulk sizes and pricing to stay stocked! Some examples include Raspberry Cane Sugar, Coconut Cane Sugar and Lemon Cane Sugar.

Other suggestions now are caciocavallo, a stringy, semi-hard Italian cheese that’s great for sandwiches and more of the popular imported burrata DOP.

 

Posted in News, RestaurantsComments Off on NAO Visits the Yucatan; Ocho Celebrates Hemingway’s Birthday

Time to Drink the Kawhi Koolaid, Spurs Fans


Spurs fans have seen know Kawhi Leonard earned his Most Valuable Player honor during the NBA championship. “Now everyone is drinking the Koolaid — the Kawhi Koolaid,” according to the folks at Nao Restaurant, 312 Pearl Parkway, which created the drink in his honor.

Kawhi Koolaid

Kawhi Koolaid

Those dining at the restaurant Wednesday evening will receive a free drink. Those just stopping by anytime can order one for $9. Or you can make one for yourself at home, using the following recipe.

Kawhi Koolaid

1 ½ ounces blanco tequila
½ ounces mezcal
½ ounce sugar syrup
½ ounce lemon juice
Pinch of aji amarillo Peruvian peppers
Pineapple leaves, for garnish

Combine tequila, mezcal, syrup, lemon juice and a pinch of pepper. Shake and strain over ice. Garnish with five leaves from the pineapple crown in honor of the San Antonio Spurs’ five championship victories.

Makes 1 cocktail.

From Nao Resaturant

 

Posted in DrinksComments Off on Time to Drink the Kawhi Koolaid, Spurs Fans

Join Nao for Some Savory New Culinary Adventures


Plenty is happening these days at Nao, the Culinary Institute of America’s restaurant on the San Antonio campus.

Nao's Venezuelan Siete Potencias, or Seven Powers

Nao’s Venezuelan Siete Potencias, or Seven Powers

The restaurant at 312 Pearl Parkway is showcasing the foods of Venezuela as its latest culinary adventure. Plus, it’s hosting a dinner with a chef who graduated from the school and has his own cookbook out.

The series has drawn a large following from the local community, chef Geronimo Lopez said, with about 40 percent of all dinners ordered being the culinary special.

Venezuela holds a special connection for Lopez because that is his homeland. “Venezuela is a large country and a rich melting pot,” he said. “Venezuela’s cuisine draws from the Caribbean, the Andes and the Amazon. These make up the colors and flavors that invite you to savor life.”

He’s been pleased to be able to find many of the ingredients at local supermarkets as well as the international markets that serve the city’s increasingly diverse population. It’s far different from previous years, such as when he lived in Paris, and he had to make seemingly endless substitutes whenever he tried to make a Venezuelan dish.

Venezuelan cuisine was heavily influenced by Italian, Spanish, Portuguese and French settlers as well as African and Native American traditions. It is a diet rich in seafood with plantains, yucca and beans as well as chicken and beef.

Geronimo Lopez

Geronimo Lopez

The dishes on his menu include the Caracas-style Chicken Polvorosa, a chicken pot pie with sweet and spicy flavors; Red Snapper Paraguito Frito, in which the crispy fish is served with plantain tostones and a touch of coleslaw; and Butterflied Sirloin Santa Barbara with queso fresco, diced avocado and yuca fries. Siete Potencias, or Seven Powers, Seafood Cocktail features shrimp, conch, mussels and clams as well as the sweet pepper aji dulce, onion, tomato and crisp plantain chips.

Dessert is Bienmesabe, a Venezuelan type of tres leche made with an airy coconut genoise, pastry cream, and meringue brûlée.

Lopez is happy to have found his favorite Venezuelan rum, Diplomatico, which has been barrel-aged for 10 years, much like a scotch, he said. Nao’s beverage director, Tim Bryand, has used the tea-colored liquor in a cocktail he created called Rio Caribe, which also features pineapple, lime, honey and Angosturra Bitters.

A special three-course menu featuring these dishes is available for $42 until July 7.

Chef Adan Medrano, author, book-signing

On June 19, Nao and the Twig Book Shop will be co-hosting a dinner featuring chef Adán Medrano, a graduate of the San Antonio CIA and author of the new cookbook, “Truly Texas Mexican.” The evening will include a book-signing and reception as well as a three-course dinner featuring dishes from the book.

A CIA student at work at Nao.

A CIA student at work at Nao.

“I am quite enthused about partnering with Chef Geronimo Lopez and the team at Nao because they understand the international taste dimensions of cuisines of the Americas,”  Medrano said. “I’m looking forward to meeting each of the guests and sharing perspectives on their dining experience. I am so proud to collaborate with the progressive, cutting edge kitchen of Nao as Chef Lopez is a brilliant chef who takes deliciousness to new levels.”

The book signing and reception will be in the Nao lounge from 5:30 to 6:30 p.m. with wine and passed hors d’oeuvres, including Smoked Trout with Chipotle-Yerbaniz Mayonnaise; Albóndigas de Chile Ancho; and Flor de Calabaza Rellena con Frijol y Chorizo.

The dinner begins at 6:45 p.m. with a duo of mini-gorditas featuring Nopalitos con Camarón and Frijoles Refritos with Queso Fresco. The meal will continue with Chile Relleno Lampreado served with Arroz con Cilantro. Dessert is a Watermelon Ice with Blueberries served with Hojarascas.

“Adán captures the essence of Mexican influence and heritage, and we are excited to have him take us on a journey to the deep Mexican roots of Texas,” Lopez said.

Tickets are priced at $80 per person and include a signed copy of “Truly Texas Mexican,” the recepion and the three-course dinner. All dinner proceeds go to the not-for-profit CIA. For reservations, call 210-554-6484.

Those who deep-dive into behind-the-scenes restaurant news may have seen that the CIA is advertising for a faculty member to oversee the restaurant. Does that mean Lopez is leaving? No, he said, explaining that managing the restaurant is done a rotational basis, so he will still be a part of the San Antonio campus, but he will have other duties.

 

Posted in RestaurantsComments Off on Join Nao for Some Savory New Culinary Adventures

Six Chefs Gather for Nao-USA Today Dinner


Six of San Antonio’s chefs will be appearing together in a dinner March 13 that’s being sponsored by Nao Restaurant and USA Today.

Geronimo Lopez

Geronimo Lopez

The chefs include:

  • Geronimo Lopez: Nao Restaurant
  • Alain Dubernard: Nao Restaurant
  • Johnny Hernandez: La Gloria
  • Andrew Weissman: Il Sogno
  • Steve McHugh: Cured
  • Michael Sohocki: Restaurant Gwendolyn

The event will be at Nao in the Pearl Brewery, 312 Pearl Parkway. It begins at 6 p.m. with a reception and chefs demonstrations, followed by dinner at 7 p.m.

Johnny Hernandez

Johnny Hernandez

The meal will include a six-course dinner with wine pairings, live entertainment and chef commentary of the dishes. The price is  $100 per person plus tax and 17 percent tip.

For pre-paid reservations, call 210-554-6484.

Posted in Daily DishComments Off on Six Chefs Gather for Nao-USA Today Dinner

Events: Luke and Mardi Gras; NAO Chefs and More


Featuring six of San Antonio’s most well-known chefs, Nao and USA Today are excited to present “Experience Food & Wine in Texas” on Thursday, March 13 from 6 – 11 p.m.
Chef Johnny Hernandez of La Gloria

Chef Johnny Hernandez of La Gloria

While focused on ingredients that come from the Lone Star State, this event is an opportunity to taste the cuisine of chefs including Geronimo Lopez and Alain Dubernard of Nao, Steve McHugh of Cured, Johnny Hernandez of La Gloria and Michael Sohocki of Restaurant Gwendolyn and Andrew Weissman of Il Sogno,in one spectacular meal. To start up the evening, guests will have the chance to join the visiting chefs, all of whom are CIA alumni, as they come back to cook at their alma mater.

The six-course dinner will begin at 7 p.m. and will feature wine pairings with each course. There also will be live music. Tickets are now on sale for $100 per person and can be reserved by calling Nao at 210-554-6484.
Party like it’s New Orleans!

Luke San Antonio is bringing the flavor of New Orleans straight to Texas with a special Mardi Gras party on Fat Tuesday,  March 4,  from 3 p.m.- 8 p.m.

The event takes place during Luke’s weekly extended happy hour. Featured drinks include a signature Hurricane cocktail and Abita Beers on tap, including Amber, Purple Haze, Turbodog, Restoration Pale Ale and Mardi Gras Bock. For those who want to start Mardi Gras festivities early, we’ve attached our Hurricane recipe below.

crawfish1Luke San Antonio will be giving away T-shirts and there will be opportunities to win John Besh’s Mardi Gras-themed Besh Boxes. see more at beshbox.com.

Chef John Russ will be serving New Orleans party fare, listed below, at happy hour rates:

$2 King Cake with chances to win Besh Box
Hot Boiled Crawfish
$5 Gulf Shrimp Étouffée
$3 Andouille Jambalaya
$4 Peeler Farms Fried Chicken Wings
Hurricane glassIf you want to make your own Hurricanes for Mardi Gras, here’s a recipe from Besh Restaurants.
*
Hurricane Recipe
1 ounce tangerine-infused rum
1 ounce bourbon barrel-aged dark rum
2 ounces pineapple juice
2 ounces orange juice
1 ounce passion fruit juice
3/4 ounce pomegranate syrup
Pour ingredients over ice in a shaker and shake. Pour into a hurricane glass and garnish with fruit slices, such as a slice or orange or pineapple.

 

Posted in EventsComments Off on Events: Luke and Mardi Gras; NAO Chefs and More

They’re Raising the Dead at Nao This Weekend


Nao at the Pearl, 312 Pearl Parkway, is celebrating Dia de los Muertos this weekend with a special cocktail called Raising the Dead. It’s a potent combination of tequila, herbal Lillet Blanc and citrus that’s practically guaranteed to raise your spirits. It will be served at the restaurant’s bar through the weekend, or you can make your own at home.
Raising the Dead

Raising the Dead

Raising the Dead

3/4 ounce reposado tequila
3/4 ounce Lillet Blanc
1/2 ounce Pierre Ferrand Orange liqueur
3/4 ounce orange juice
1/4 ounce lime juice
Absinthe
Maraschino cherries, for garnish
Add tequila, Lillet, orange liqueur, orange juice and lime juice to a shaker. Add ice, shake and strain into a chilled coupe glass. Top the cocktail with 3 to 4 drops of absinthe. Garnish with two maraschino cherries on a bamboo skewer.
Makes 1 cocktail.
From Steven Martin/Nao

Posted in Drinks, RecipesComments Off on They’re Raising the Dead at Nao This Weekend