Tag Archive | "Pieter Sypesteyn"

A Food Hall Comes to the Pearl in Late July

The Good Kind

Pearl is excited to announce the opening of San Antonio’s first food hall, The Bottling Department Food Hall at 312 Pearl Parkway, in late July. 

Bud’s Rotisserie

The Bottling Department will house five independently owned food vendors that span a wide range of cuisine, along with a bar serving wine and beer curated in partnership with High Street Wine.

“The opening of The Bottling Department marks a poignant milestone in the completion of the renovation of the original 18-acre Pearl Brewery property. We can’t think of a more fitting homage to the rich history of this neighborhood than to create a place where San Antonio can come together to make and share great food and camaraderie,” said Pearl chief marketing officer Elizabeth Fauerso.

The new tenants include:

Bud’s Southern Rotisserie, specializing in Southern comfort food with a soul deep in the heart of Louisiana. Pieter and Susan Sypesteyn of Cookhouse and NOLA Brunch & Beignets are behind the venture. The menu will revolve around Bud’s slow-cooked porchetta and signature rotisserie chicken, which will make for a fast casual dining experience that is heartwarming and mouthwatering. Guests can choose from side dishes jambalaya, Cajun cornbread, candied yams, potatoes roasted in drippings, and more.


Fletcher’s, an all-American hamburger concept from chef Sergio Remolina. Focused on quality ingredients, the unique patty is made of a short rib, chuck, and brisket blend and served with artisan lettuce and sugar cane ketchup on brioche buns from Tribeca Ovens. The menu will also feature hot dog sausages made from 100 percent organic Texas Akaushi beef, organic chicken from Red Bird Farms and milk shakes.

Maybelle’s, a doughnut shop from Charlie Biedenharn, Anne Ng, and Jeremy Mandrell, the team behind Bakery Lorraine. The shop will offer gourmet donuts made fresh daily, kolaches, fried pies and Merit coffee.

Tenko, a ramen bar and first fast casual concept from industry veterans chef Quealy Watson (of The Monterey and Hot Joy) and business partner Jennifer Dobbertin. The menu focuses on ramen and a handful of small Japanese accompaniments with dishes such as the spicy miso tonkotsu ramen, crispy barbacoa gyozas with togarashi salsa ranch and chicken fajita karaage with black pepper ponzu.

Tenko Ramen

The Good Kind, a modern market and cafe from Tim McDiarmid, offering food and lifestyle choices that encourage a more balanced and sustainable life. The Good Kind is food you feel good about eating everyday and is based on the vision of providing the San Antonio community with food that is clean, nourishing, sustainable, and delicious.

Originally constructed in 1894, the Pearl Bottling House was destroyed in a fire in 2003. Clayton & Little Architects were responsible for the redesign and pulled its architectural cues from historic photos and original drawings. Many salvaged materials were incorporated into the building façade, restoring the building and reviving the classic little jewel. The tile throughout is handmade and meant to resemble a tile pattern from archival photos. Bottling Department is 5,500 square feet. Adjacent to Pearl Park, The Bottling Department will offer guests a place to dine, drink, and relax while enjoying interactive water features, the nearly two-acre lawn of Pearl Park, and the abundant shade of the Pearl Pavilion.

The Bottling Department will be open Sunday through Thursday, 7 a.m. to 9 p.m. and Friday and Saturday, 7 a.m. to 10 p.m. Maybelle and The Good Kind will be the only purveyors open for breakfast. For more information visit  


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The Cookhouse Is Serving Up a Better Burger

I can safely say that most of us would vote yes when it comes to burgers.

The Cookhouse's Better Burger

The Cookhouse’s Better Burger

But Pieter Sypesteyn of the Cookhouse, 720 E. Mistletoe Ave., is offering something beyond your average burger.

During his lunch hours, from 11 a.m. to 2 p.m. Tuesday through Saturday, the chef is offering a Better Burger, as part of the James Beard Foundation’s efforts to come up with a “tastier, healthier, more sustainable burger,” he says. “This beauty is blended with 30 percent mushrooms to create a big umami bomb, and give you something healthier, to boot.”

Your job isn’t over when you bite into that beauty. The Cookhouse needs your vote. You need to post a photo of the burger to Instagram with the hashtag #betterburgerproject. Then tag the photo and write what’s better about it.

The winning chef will get invited to cook at the James Beard House in New York.

The Cookhouse is only one of two restaurants in Texas taking part in this project. The other is RC Grille at the Austin Marriott.

For more details, click here.


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When the Rains Come and the Power Goes …

It rained and rained on Saturday, and, for some, the power went out.

cookhouse signThat happened in the Tobin Hill neighborbood, where chef Pieter Sypesteyn was feeding customers at the Cookhouse, 720 E. Mistletoe Ave.

Here’s how he described what happened next:

I wish I could explain how I feel about last night. We lost power in the middle of a busy Saturday night service, as did many others in town. When the power went out, I saw something amazing. Our guests, as well as our staff, were both briefly surprised, but then everyone showed their true colors.

Everyone in the house cheered and clapped their hands. One of my cooks hit the piano and started playing. Servers opened all the doors so the smoke from the blackened drum and charbroiled oysters could escape. All the cooks kept doing their thing, with almost no light. We lit candles, lots of candles, for the dining room, kitchen, dish room, restrooms, entry way, and of course at the piano. We even lit candles for the crew next door at Attagirl. My neighbor across the street rushed over with a camping lamp. Servers went to doing handwritten tickets, and went old school with their credit card transactions. Guests all kept their cool and actually seemed to enjoy themselves more, in the midst of the storm. The food kept going out, hot and with no delay, as guests used their phones’ light to check out their food, and many were heard saying “wow.” After my cook left the piano to help out in the kitchen again, other talented guests jumped on the piano to keep the good times rollin’.

We are so blessed to have such an amazing and talented staff, who kept their cool, and didn’t stop for a second. They saw a need, and jumped into overdrive. Our servers checked on all their guests, making sure everyone was ok, made sure their food was still coming out, and that new orders were still coming in. My kitchen crew killed it, and put out just as beautiful dishes as on any other night. Everyone had a great time and kept it pro all the way through.

And our guests…We have such an awesome clientele, they all hung out and enjoyed the ride. Nobody complained, just dug in and kept it 100. We even sat two tables almost an hour after the power went out, and it was as if nothing was out of the ordinary. This was really the true essence of a New Orleans restaurant…We let the good times roll, even through the storm. So thank you to everyone who was a part of last night’s experience. We are so blessed to be surrounded by some of the best people that the city has to offer. Thanks for all the love, San Anto… LAISSEZ LES BON TEMPS ROULER.


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Get Ready for a Day of Pork, Drink and Fun

The pigs are getting fat, and the next Creole boucherie is in the works.

pigDon’t know what a boucherie is? Well, Urban Dictionary defines it as “a party distinguished by consumption of mass quantities of food, beer, soft drinks and hard liquor.” In other words, food and fun.

It all begins at 11 a.m. Feb. 8 at Vintage Heart Farm, which is providing the pigs. You’ll also get demonstrations from John Russ of Lüke San Antonio, Pieter Sypesteyn of the Cookhouse and Where Y’At, Diego Galicia and Rico Torres from Mixtli, and Heather Nanez from Bohanan’s with guest appearances from other San Antonio chefs. Cocktails will be under the care of Jesse Torres from Mixtli and Mezcaleria Mixtli.

“We will kick off the day with a traditional grit and grillades brunch,” an announcement of the event says. “Throughout the day our chefs will be demonstrating how to make classic recipes using the whole pig. Our Sunday afternoon supper begins at 3 p.m. featuring a collection of dishes that our chefs have demonstrated.”

The boucherie will be taking place outside on a working farm, so plan and dress accordingly.

Vintage Heart Farm is at 1700 CR 332, Stockdale.

Tickets are $150 for adults or $75 for children under 10, plus processing fee. For tickets click here.

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The Cookhouse Opens, Bringing a Taste of New Orleans to East Mistletoe

cookhouse sign

The revitalization of the North St. Mary’s Street area near U.S. 281 continues tonight with the opening of Pieter Sypesteyn‘s Cookhouse at 720 E. Mistletoe Ave.

Pieter Sypesteyn

Pieter Sypesteyn

The space, which previously housed Carmens de la Calle, will be the home of New Orleans food filtered through Sypesteyn‘s culinary talent.

The restaurant opens at 5 p.m. this Friday and Saturday. Next week, lunch will be added, and the restaurant will be open Tuesday through Saturday.

Sypesteyn‘s work is known to fans of food trucks in the city. His Where Y’At truck, parked most often at Alamo Street Eat Bar on South Alamo Street, has gathered a host of fans because of his po’boys, including the Peacemaker, which features a winning mix of fried oysters and crisp pork belly.

You’ll find that sometimes on the lunch menu, when the New Orleans sandwiches are offered with such filings as fried shrimp, fried catfish, hot roast beef, hot sauce and cheeseburger.

At dinner, entrees might include Sypesteyn‘s award-winning New Orleans BBQ Shrimp, Paneed Pork Chops and charbroiled oysters. The lineup will change regularly with stuffed mirliton, a k a chayote squash and a real NOLA favorite, filled with shrimp and ham; roasted duck and dumplings; hanger steak with bone marrow butter; and, for the vegetarians in the house, tomato artichoke cannoli with handmade pasta.

Turtle soup; Gulf oysters; a wedge salad with bacon, pecans and blue cheese dressing; shrimp remoulade; and smoked duck boudin are among some of the other dishes you might find there.

For more on the Cookhouse, click here or call (210) 320-8211.

With Tycoon Flats, Faust, TBA and Candlelight all nearby (not to mention El Milagrito, which closes far too early in the day), this is a great time for a pub crawl through the area.

Attagirl in the works

attagirlSypesteyn‘s neighboring truck at Alamo Street Eat Bar is Chris Cullum’s Attaboy, known for its hamburgers made from freshly ground beef on a house-made bun and topped with other handmade treats. Cullum is going to be his neighbor again when he opens Attagirl Ice House at 726 E. Mistletoe Ave.

The space once housed Willard’s Jamaican Jerk and still has the barbecue pit out back, which Cullum is planning to put back into use. The menu is still under construction as renovations on the space continue, but Cullum is hoping to have the space open in October.

It’s Cullum’s latest venture after taking over Tucker’s Kozy Korner on East Houston Street, another area that is showing welcome signs of revival.

Carmens wants to come back

If you are among the crowd that misses Carmens de la Calle, the sangria, the tapas or the flamenco, then you may be interested in the fact that the search is on for a new location. To fund the new space, the owners will be launching a Kickstarter campaign on Sept. 17, according a post on Carmens’ Facebook page. Click here for more. (By the way, Sypesteyn used Kickstarter to get Cookhouse funded.)

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They’re Planning an Old-Fashioned Boucherie at South Texas Heritage Pork

A boucherie, according an online Cajun Dictionary, is “a community butchering which involves several families contributing the animal(s) –usually pigs — to be slaughtered. Each family helps to process the different cuts of meat, like sausage, ham, boudin, chaudin, chops, and head cheese. Each family gets to take home their share of the yield. This process was done in late fall to provide meat throughout the cold months.”

boucherie_flyerIt’s a definition that the folks at South Texas Heritage Pork are taking to heart as they plan a boucherie on their farm, 2890 Lucas Road, Floresville, for Dec. 8.

“Hey, y’all, come join us for a traditional Creole boucherie,” a press release about the event says. “Our pigs will be provided from South Texas Heritage Pork, demonstrations from chef John Russ from Lüke San Antonio, chef Pieter Sypesteyn from Where Y’at Food Truck, and beer from Saint Arnold Brewery. We will kick off the day with a traditional grit and grillades brunch. Throughout the day Chef Russ and Chef Syspestyn will be demonstrating how to make classic recipes using the whole pig. Our Sunday afternoon supper begins at 3 p.m. featuring a collection of dishes that our chefs have demonstrated. The boucherie will be taking place outside on a working pig farm, so please plan accordingly.”

The day begins at 10 a.m. and continues until 5 p.m. The cost of a ticket is $150 for the full day, including meals, or $125 for dinner only. Call 210-383-0665 to make reservations for this old-fashioned event that really puts you back in touch with where your food comes from.

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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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Dishing The Dish: Three Perspectives on Porky Heaven

Today, we introduce a new feature on SavorSA that will focus on some of great work that’s being done in restaurants around town. It’s called The Dish and it will shine a light on a culinary creation that’s worth singling out for praise. It could be something seasonal, a new sensation or an old favorite. The sole point is to make you aware of the savory treats in SA.

If you have any favorites you’d like to share, either post them below or email or

This initial effort features three pork-related dishes to wet your appetite. Each illustrates porcine perfection in a unique way.

Pig Face Wood-Fired Pie at Bin 555

Pig Face Wood-Fired Pie
Bin 555 at the Alley
555 W. Bitters Road
(210) 496-0555

Who can resist a pizza baked in a wood-fired oven that’s hot enough to scorch the bottom of the dough, giving it a slightly burnt taste that’s practically irresistible?

That’s just the beginning, though, of the joys of this pizza from chef Robbie Nowlin, who creates his own house-made torchon using, you guessed it, the whole pig’s face.  The meat is cured in salt, pink salt, white pepper and sugar for one day. Then parts are braised before being added back to the torchon before it’s ready to use.

Then come toppings of slivers of radish, strips of pecorino and, in an inspired touch, pickled mustard seeds. The chef finishes it off with leaves arugula just before serving that add a fresh green vibrancy as well as a peppery bite.

I had a couple of leftover slices for breakfast the following morning. The radish flavor intensified, giving the pizza a welcome wake-up bite.

Using the pig’s head is, like using a cow’s head in barbacoa, a wonderful way to use as much meat on an animals as possible without letting it go to waste. Place another of these beautiful pizzas in front of me, and you’ll see another example of food not going to waste.

The 50/50 Burger at Big Bob’s.

The 50/50 Burger
Big Bob’s Burgers
447 W. Hildebrand Ave.
(210) 734-2627

Bacon cheeseburgers have long been justifiably popular, but why not take that experience to a whole new level by adding the bacon to the burger and not just on top of it?

That’s the appeal of this burger, which is made up of equal parts ground chuck and ground bacon. So, all that pork goodness fills every bite, while the chuck gives it a sturdy structure with plenty of meat and fat for the required beefiness and juiciness. Add a slab of sharp cheddar and chef Robert Riddle’s grilling, which lends it a smoky flavor, and you have a big fat phenomenon.

Of course, you could crown that combination with crisp bacon strips, but I can’t decide if that’s a bit too much or just a deliciously new means of satisfying my inner oinker.

A word of caution to those Texans who want their beef dead done: The whole patty is pinker than you may be used to. The grilling on the outside adds a little blackness, but the center is pinker than you may want. That’s from the addition of bacon, not the cooking technique.

For those of us keeping low-carb, Big Bob’s also offers the burger on a salad with artichoke hearts, garbanzos, olives, pepperoncini and more laid over a mound of spring greens. Good and healthful, just the way I like it.

The Peacemaker Po’Boy
Where Y’at
Alamo Street Eat-Bar
609 S. Alamo St.
(210) 420-0069

The SA food truck scene is burgeoning with exciting new flavors to please most any palate. Place this po’boy from Pieter Sypesteyn at the top of your must-try list.

The chef starts with an unbeatable combination of corn meal-breaded oysters and crunchy pork belly, braised in root beer before being deep-fried, both of which add a mouthwatering saltiness that enlivens the layers of mustardy coleslaw, pickles and fresh jalapeño slivers, all slathered with the right amount of creamy rémoulade.

Yet, as special as the combination of pork and seafood is, not to mention the pristine freshness of the other ingredients, were, the real stars of the sandwich were thick slices of perfectly ripe, old-fashioned tomato, which brought everything together in one incomparable whole. Not surprisingly, the tomatoes were from Cora Lamar’s Oak Hills Farm, by way of the Pearl Farmers Market. There’s a reason people rave about local food, and a tomato that tastes like a tomato is it. .

NOLA snobs may turn up their noses at a po’boy not made back at home because of how special the bread there is, but this is that bread. It’s Gambino’s French Bread, imported from the Quarter. For those don’t know the type of bread a po’boy should be served on, think of a baguette, yet one with a crackly exterior that is not too dense and a center that is not too fluffy. In short, it’s sturdy enough to hold its choice filling without falling apart into a soggy mess. Plus, Sypesteyn toasts the bread first and the rémoulade just melts into it.

I made the mistake of getting the half version of this beauty the first time I tried it. I’ve make peace with myself about that and will never let it happen again.


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A Few Seats Left for Underground Dinner

Bon Mangé is the name of a new series of underground dinners featuring New Orleans-influenced fare. And good eats are on the menu.

Chef Pieter Sypesteyn, who worked under Andrew Weissman at Il Sogno among other restaurants, is launching the series with a four-course dinner at 7 p.m. Saturday.

The menu will include family-style beginning with the following treats: Creole Cream Cheese with Pickapeppa, Roasted Brussels Sprouts with Andouile Aïoli and Duck Liver Pâté with Pickles.

The rest of the menu includes Crispy Gulf Oysters with Arugula and Radish, New Orleans Barbecue Shrimp, Venison Grillades and Grits with glazed carrots, and stuffed beignets with Cafe Brulot.

The cost of the meal is $70 a person with tax and tip included. Wine will be provided, but people can bring their own without a corkage fee.

For a reservation, call 210-420-0090 or email, The location of the meal will be disclosed with a confirmed reservation.


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