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Sustenio Gets Into the Spirit of Lung Force Week


May 11 to 15 is Lung Force Week.

Blue Martini

Blue Bay Martini

That means a great deal to the staff at the Eilan Hotel & Spa:

–Sustenio Executive Chef John Herdman’s mother died from lung cancer.
–Director of Sales & Marketing Melanie Koscelnak’s mother is a lung cancer survivor.
–General Manager Robert Fagan lost his father to lung cancer and he himself suffers from a lung disease that requires frequent breathing treatments throughout the day.

Collectively, they have made it their personal mission to build awareness about lung disease and efforts to find a cure. Lung cancer is the No. 1 killer of women in America and the No. 2 of men. It kills more than breast cancer, colon and stomach combined per year and is the least known and least funded.

In support of lung cancer awareness and Lung Force Week, which was created by the American Lung Association, Eilan will feature a special Blue Bay Martini at Sustenio, 18603 La Cantera Terrace. The hotel will also light up its archway in blue, the color of lung week.

If you can’t make it out to Sustenio, you can still support the American Lung Association and mix up your own Blue Bay Martini.

Blue Bay Martini

1 ounce Kettle One
3/4 ounce Cointreau
3/4 ounce blue curaçao
3/4 ounce of Domain de Canton French-Ginger Liqueur

Rim half of martini glass with brown sugar.  Shake vodka, Cointreau, blue curaçao and ginger liqueur with ice, and pour into martini glass. Garnish with a whole strawberry and blueberry.

Makes 1 cocktail.

From Sustenio

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Sustenio Returns to Its Roots


Stampede 66 Honey-Fried Chicken with Mabel's Buttermilk Biscuits and Bread-and-Butter Pickles at Sustenio

Stampede 66 Honey-Fried Chicken with Mabel’s Buttermilk Biscuits and Bread-and-Butter Pickles at Sustenio

Honey-fried chicken with buttermilk biscuits. Wagyu brisket smoked with mesquite for 72 hours with Rebecca Creek barbecue sauce. Grilled Gulf swordfish with a sweet corn pudding tamal. Tortilla soup with grilled chicken and guajillos. Snickers ice cream in a Dublin Dr Pepper float.

Butterscotch Pudding at Sustenio

Butterscotch Pudding at Sustenio

Now, that’s eating — Texas style. And it’s the best sign that Sustenio at the Eilan Hotel has returned to its roots.

The new menu showcases the best of celebrity chef Stephan Pyles’s way of showcasing the best the state has to offer in modern presentations, whether you have a hankering for Gulf seafood, beef or a flatbread pizza with Texas cheeses melted on top. Pyles recently made the list of semifinalists for the James Beard Award for the best chef in the country.

Faux Gras Mousse at Sustenio

Faux Gras Mousse at Sustenio

But the new menu will likely surprise fans of the original Sustenio in that the prices have been cut back. A few changes have been made in the setting as well, including a few more tables where a wine tower used to be.

But the real news here is that Pyles’s cooking, as presented by chef John Herdman, is using as many local ingredients as it can source in a savory mix of tradition and today’s tastes. A recent menu included the following names of farms and providers from across the state: Animal Farm, Groomers Seafood, Bluebonnet Hydroponic Produce, Dewberry Farms, G&S Groves, Hairston Creek Farm, Itz Garden, Richardson Farm, Round Rock Honey, Wateroak Farm, Brazos Valley Cheese, Homestead Gristmill, Peeler Chicken, Gaucho Gourmet, Lightsey Farm, Strube Ranch, Johnson’s Backyard Garden, Dos Lunas Cheese and Texas Meats.

Crispy pork belly with winter cabbage at Sustenio

Crispy pork belly with winter cabbage at Sustenio

And they’re used in dishes such as Faux Gras Mousse with jalapeño jelly, a ceviche made of Gulf shrimp, and a fried oyster taco among starters. Entrees include Compressed Pork Belly Confit with winter cabbage, a wood-grilled filet with mac and cheese, a 20-ounce prime bone-in rib-eye, and wood-fired salmon with Texas Cameo apples.

Desserts offer another area of Pyles’s ingenuity. In addition to the Dr Pepper float, options include an old-fashioned butterscotch pudding with salted caramel, lemon meringue parfait and a seasonal cobbler.

The menu is available nightly in the restaurant, which is part of the Eilan Hotel & Spa, 18603 La Cantera Terrace.

For more information and reservations, call (210) 598-2950.

 

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Copa Becomes a Smokehouse on June 28 for a Great Cause


Copa Wine Bar, 19141 Stone Oak Parkway, is turning into a smokehouse for one afternoon in order to raise money for a young boy named Rowan.

Jeff Bridges will be smoking brisket and chicken.

Jeff Bridges will be smoking brisket and chicken.

Rowan’s Smokehouse at Copa will be held on June 28 from 11 a.m. to 3 p.m. or until all of the barbecue sells out.

“Rowan is a delightful young boy and the son of some dear friends of ours,” owner Angie Bridges says. “He has been diagnosed with a rare disorder, Shwachmann-Diamond Syndrome. It affects the pancreas, GI tract, immune system, blood and bone marrow. He is only 7 but has spent over 800 days in the hospital, had dozens of blood transfusions, made 59 trips to the OR, yet is one of the happiest, most amazing little boys you’ll ever meet. He finds joy in the little things and never ever feels sorry for himself.

“We all could learn a thing or two from Rowan, our little trooper!”

Bridges’ husband, Jeff, will be smoking briskets and chicken with side dishes. Plats are priced at $20 apiece or $50 for a family of four. Each plate comes with a ticket good for a bottle of Pedernales Brewing Co. beer, a glass of wine or a glass of Rowan’s ginger lemonade. There will also be some great silent auction items.

For more information about Rowan, click here.

For more information about Rowan’s Smokehouse at Copa, call (210) 495-2672.

Stephan Pyles, Paula Lambert team up

Two Texas food icons are coming together to bring Italy to San Antonio in a special four-course dinner at Sustenio this Saturday night.

Stephan Pyles

Stephan Pyles

James Beard award-winning chef Stephan Pyles, the driving force behind Sustenio’s Mediterranean menu, will join Texas cheesemaker and cookbook author Paula Lambert for an Italian-themed menu. Each course will be paired with a wine from Italy.

The dinner begins at 7 p.m. in the private dining room at Sustenio.

The cost is $85 per person, excluding tax and gratuity. Reservations are available on a first-come, first-served basis for 40 guests and can be made by calling Sustenio at (210) 598 -2950.

The menu includes a first course of Soft Shell Crab with Paula’s Mozzarella, Local Tomatoes and Basil, served with 2011 Feudi di San Gregario Falanghina from Campania, Italy.

Next, Tortellini with Swiss Chard and Fresh Herbed Ricotta will be paired with a 2010 Edoardo Sobrino “Vigna Cristina” Dolcetto di Diano d’Alba from Piedmont, Italy.

The third course features Grilled Free-Range Veal Chop with Peach Mostarda, Brown Butter-Sage Polenta and Fire-Roasted Artichokes and Almonds served with a 2009 Pasquale Pelissero Bricco San Giuliano Barbaresco.

Finally, Pyles’ Orange-Mascarpone Panna Cotta with Chocolate Chip Biscotti and Vin Santo Gelée will be paired with a 2008 Antinori Santa Cristina Vin Santo Trebbianco from Tuscany.

 

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Restaurant Notes & Quotes: It’s McHugh on ‘Flay’ Thursday


Chef Steven McHugh at Cured

Chef Steven McHugh at Cured

He came to San Antonio as an accomplished chef after 10 years as chef de cuisine for John Besh. Now, he’s a respected voice in San Antonio’s food scene.

What some don’t know is that McHugh beat cancer, and his first  gastropub, Cured, at the Pearl, is a culinary tribute to his life-affirming experience with illness. The restaurant is already drawing a steady stream of customers enjoying McHugh’s inventive cuisine.

So, will he win the first round on “Beat Bobby Flay”? Tune in Thursday (March 20) at 9 p.m. on the Food Network and watch McHugh compete in the “Beat Bobby Flay” episode that the network is calling “Fighting Irish.” McHugh will go head-to-head to outcook contestant Brian Young from Boston, while Food Network star Giada De Laurentis and “Iron Chef” judge Mo Rocca will beef up the competition for the battle.
By the way, while you might want to stop by Cured and say congrats to McHugh (if he wins) Thursday night,  don’t go there for a watch party — Cured has no television monitors and he’ll be busy with a banquet. (But, of course, he knows the ending of this episode already.)
Menu revamped at Eilan by chef Stephan Pyles

Sustenio, the AAA Four Diamond restaurant at Éilan Hotel and Spa, has launched a brand new, revamped menu inspired by the Tuscan theme of the hotel and its setting at the heart of a European-style new urban village. The hotel is at 17103 La Cantera Parkway.

The modern Mediterranean menu, created by Texas-based, James Beard Award-winning chef Stephan Pyles, is also influenced by Pyles’ passion for the food of countries including Spain, Italy and Greece, as well as Turkey, Lebanon, Syria and Morocco.

“It’s food that I love,” Pyles says. “I’ve always been fascinated by the Mediterranean diet and everything in it.”

Chef Mike Collins takes the helm at Sustenio.

“Mike has worked at some of the finest hotels and destinations in America and brings passion, leadership and a proven history of culinary excellence to Sustenio and the hotel,” said Robert Fagen, general manager of Éilan. Collins most recently oversaw the culinary offerings at a AAA Four Diamond Resort in Maui.

“My goal is to create a dining experience that is fun, creative and most importantly one that pairs excellent food with exceptional service,” said Collins.

Crumpets April Wine Dinner

The wines of Chile will take center stage Friday, April 11, as Crumpets presents its monthly wine dinner.  Dinner begins at 7 p.m. To make your reservations call: 210-821-5600. Cost is $70  per person plus tax and gratuity.

Menu:

Chilean Ceviche with Cono Sur Bycicleta Sauvignon Blanc

Empanada Tipica de Chile with Ventisquera  Carmenere

Ancho Honey Glazed Salmon with Cono Sur Bycicleta Chardonnay

Marinated Grilled Flank Steak, Chimichurri Sauce with Ventisquera  Cabernet Sauvignon

Leche Quemada Flan with Los Hermanos Moscato

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Think Holidays! Johnson’s Backyard Comes to SA, Holiday Stroll, More


Holiday Stroll at Central Market is Thurs., Nov. 7

Come and get a glimpse into the array of treats available at Central Market for the holiday season. Sample some of these offerings as you walk through the store — plus, get ideas to dress up your table for the holidays.

Japanese sushi seafoodMore than 20 stations will be offering seasonal fruit in the produce area, sushi from holiday platters in seafood and taste a perfect pairing of pinot noir with all-natural hickory smoked turkey in the market. There will be ideas for stocking stuffers in healthy living and bites of coconut cake in the bakery. Beer and wine experts will be on hand to answer your questions about the art of pairing your beverage of choice with your holiday meals or party menus.

The Holiday Stroll costs $10 per person and includes a wine glass, a coupon for $5 off a purchase of $25 and a goodie bag. You’ll want to make your reservation for this event, which is Thursday, Nov. 7 from 5-8 p.m. at Central Market on Broadway. Reserve online at centralmarket.com. Then, check in at the main entrance to the store on Thursday.

Johnson’s Backyard comes to Gaucho Gourmet Saturdays

Johnson’s Backyard Garden, organic farm and CSA based in Austin, will begin bringing its produce to San Antonio this Saturday at Gaucho Gourmet, 935 Isom Road.

Johnsons Backyard Garden“We’re really excited about having them here every week,” said co-owner of Gaucho Gourmet, Luciano Ciorciari. “Their produce is awesome, and it will be a great addition to our Saturday market.”

The Saturday market is open from 10 a.m. to 2 p.m. and features cooking demonstrations, samples, a new cheese bar to browse through, an olives-and-more bar, imported pastas, sauces, charcuterie, freshly made sandwiches, spices, fine wines and many other imported items for the dedicated foodie to explore.

Johnson’s Backyard Garden is at 9515 Hergotz Lane in Austin. Contact them at (512) 386-5273 or visit their website at farm@jborganic.com.

The following Saturday, Nov. 16, Gaucho Gourmet will be holding a Duck & Foie Gras Feast, featuring a special on  2 ounce presliced foie gras at $4.95 each, 10 percent off on all duck products including duck salami, duck bacon, duck prosciutto etc. as well as a duck-dedicated sandwich menu onsite.

Gaucho Gourmet's imported salami and other cold cuts sandwich.

Gaucho Gourmet’s imported salami and other cold cuts sandwich.

San Antonio chef Steven Paprocki, will be doing a foie gras cooking demo and the menu will include Duck BLT with Foie Gras and Duck Sausage Sandwich. Alexander Vineyards of Fredericksburg will pour samples of French wines including Sauternes and Champagne and be selling the wines by the glass and bottle.

In addition to its Saturday hours, this warehouse-style gourmet shop is also open Mondays through Fridays, 11 a.m. to 5 p.m. For additional information, visit www.gauchogourmet.com. or call (210) 277-7930.

 

Fall Harvest Pig Roast at Sustenio Saturday

Sustenio at the Éilan Hotel, Resort & Spa hosts a Fall Harvest Pig Roast on this Saturday, Nov. 9. The evening will feature ishes crafted by celebrity chef Stephan Pyles, paired with tequila concoctions from author Lucinda Hutson. Hutson’s book, “Viva Tequila! Cocktails, Cooking, and Other Agave Adventures,” is a fun-filled journey through the world of tequila.

Leslie party John pic pigThe meal’s centerpiece will be a whole, roasted suckling pig from Loncito Cartwright of Twin Oaks Ranch. A true old-time Texas rancher of the first order, Cartwright breeds grass-fed, hormone- and antibiotic-free pigs, lambs and cows at his family’s Twin Oaks Ranch just south of San Antonio in Dinero, Texas.

Sustenio’s Fall Harvest Pig Roast will begin with al fresco appetizers and a  Mexican Harvest Punch, a spicy gingered apple punch with pomegranate seeds and tequila reposado, served on Sustenio’s patio, then move indoors for an three-course meal complete with a whole hog from Loncito Cartwright paired with wine and spirits. The harvest dinner begins at 7 p.m. and is $75 per person. Contact Sustenio at 210-598-2950 today to reserve your place in this not-to-be-missed dinner event.

Groomers is Turducken Central

As Thanksgiving approaches, you might have been considering a Louisiana-style feast with Turducken as the centerpiece. Groomer’s has  joined with  La Boucherie Cajun Meats out of Louisiana for this offering to San Antonio residents for the holidays.

Turducken Cajun MeatsThis unique item is composed of de-boned turkey, duck and chicken, combined into one entree.  Only the wing bones on the turkey remain for aesthetic purposes. For a healthier product, the fat and skin are removed from the duck and chicken.  These three meats are then separated by layers of homemade stuffing and flavor is added with a seasoning blend.
Varieties of stuffing include Traditional Cornbread, Shrimp and Sausage, Wild Rice Pecan, and Jalapeño Cornbread and will be going for $75 dollars each. Each of these (three birds in one!) is 15-16 pounds and will feed about 14-18 people.
Groomer’s Seafood is at 9801 McCullough Ave, San Antonio, TX 78216; (210) 377-0951.

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New Market at Éilan Now Happening Every Sunday


Even canine friends can get a treat at Ripe.

Even canine friends can get a treat at Ripe.

Ripe, the new market at Éilan Hotel Resort and Spa, 17103 La Cantera Parkway, is now happening every Sunday in the patio outside of the hotel’s restaurant, Sustenio.

A farmer sells the last of his Swiss chard.

A farmer sells the last of his Swiss chard.

Vendors from throughout the area are offering everything from herbs to nuts with Texas olive oil, lotions and salves for sale. Pawsitively Sweet Bakery even offered gourmet dog treats for the four-legged friends, many of whom could be seen at the market.

In the hot summer sun, Little Jimmy’s Italian Ices provided a cool touch of refreshment, while live music in the gazebo kept the shoppers entertained.

The scorching heat has provided a damper on the amount of fruits and vegetables for sale, but one vendor with kale, Swiss chard, cucumbers, potatoes and a few watermelons was doing a brisk business. Expect more in the coming weeks.

Also part of the Sunday market are cooking demonstrations at 11 a.m. and 1 p.m., which are being given under the auspices of Sustenio’s head chef, Stephan Pyles. They are given in the air conditioned comfort of the restaurant’s private dining room, where executive sous chef John Herdman showed a packed room how to make a corn soup, while the restaurant’s general manager, Philippe Placé, mixed up Passion Chile Margaritas, one of Pyles’ specialties.

Kale for sale.

Kale for sale.

Pyles also offers special Ripe Market Dinners on the night before the market sale. The next is set for Sept. 28 and will feature Pyles using foods from Farmhouse Delivery, an Austin produce merchant that also handles artisan foodstuff. For reservations, call (210) 598-2950.

Working with Pyles on Ripe is cookbook author Paula Disbrowe.

Live music is provided each week, as are cooking classes.

Live music is provided each week, as are cooking classes.

 

 

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New Chef Checks In to Sustenio


Mike Spalla

Mike Spalla

Sustenio at the Eilan Hotel Resort & Spa, 17101 La Cantera Parkway, has a new chef.

Mike Spalla started this week at the restaurant.

According to a press release, “Chef Spalla brings with him more than a decade of culinary experience with luxury properties. He worked most recently as the executive sous chef with The Boathouse Club in Martha’s Vineyard and previously at the AAA Four-diamond Beaver Creek Lodge in Colorado where he served as Executive Chef.  His career has also included positions with Manor Vail Lodge (Vail, Colo.), Park Hyatt Resort & Spa (Beaver Creek, Colo.), Beach Bread Company (Kitty Hawk, N.C.), The Sanderling Resort & Spa (Duck, N.C.), and The Breakers, a five-star, five-diamond Breakers Resort (Palm Beach, Fla.).”

Spalla earned his bachelor’s degree from the University of Pittsburgh, and attended The Academy of Culinary Arts at Indiana University of Pennsylvania.

For more information on Sustenio, click here.

In other news from Sustenio, former executive chef David Gilbert was listed as a semifinalist for this year’s James Beard Foundation Awards in the category of best chef in the Southwest.

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Chef David Gilbert to Leave Sustenio


Chef David Gilbert has written a food memoir, "Kitchen Vagabond."

Chef David Gilbert has written a food memoir, “Kitchen Vagabond.”

David Gilbert, who opened the Stephan Pyles’ restaurant, Sustenio last year, will be leaving his position as executive chef. Gilbert plans to stay in San Antonio, he said in a message to SavorSA Thursday. Sustenio Restaurant is at the Eilan Hotel Resort & Spa, 17103 La Cantera Parkway.

“I have spent an incredible 15 months working closely with my friend and mentor chef Stephan Pyles. I have decided, however, to officially announce my departure from Sustenio Restaurant so I can pursue other professional ventures. Stay tuned for more details in the near future. San Antonio has given me a warm welcome and support — I look forward to continuing to call this home!”
Gilbert joined the San Antonio culinary scene with enthusiasm, offering presentations at the city’s farmers markets, joining with other chefs in the San Antonio Chefs Coalition and, in the past year, publishing a book. Gilbert’s book,  “Kitchen Vagabond: A Journey Cooking and Eating Beyond the Kitchen” (Infinity, $27.95 hardback, $17.95 paperback)talks about his culinary adventures and includes a few recipes he’s picked up over the years that feed both body and soul.
San Antonio can expect to see, hear, and, of course taste, more from Gilbert as he pursues his next venture.

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2012 Was a Year of Eating Well


The Pearl has become a food lover’s center for festivals as well as restaurants.

Bliss is aptly named.

As we approach the end of 2012, it’s time to look back on the many great flavors that we sampled. The list is lengthy, thanks to a decided upturn in culinary offerings across the city, both on the dining scene and for the food lover in general.

One of the biggest food stories of the year was the continued growth of the Pearl Brewery, which saw the opening of three praise-worthy eateries and a trendy bar. It also was the location of an increasing number of food festivals, meaning thousands from all over the city were showing up on a regular basis for cooking demonstrations at the Saturday farmers market, for paella, burgers and barbecue or tamales, and for the restaurants, all in the quest of good food.

A glimpse into the kitchen at the Granary.

The list of new restaurants includes the Granary ‘Cue and Brew, which restored beer making to the premises. Artisan barbecue, fine brews and an irresistible condiment known as ‘cue butter all made this a welcome addition. The Boiler House Texas Grill and Wine Garden delivers on the belief that quality grilled meat is prerequisite in the Lone Star State, and the massive setting, covering two stories, is epic enough to complement chef James Moore’s ranch-style fare.

The most intriguing addition, though, is NAO, the Culinary Institute of America’s full-service restaurant, which has provided San Antonio with its broadest and most authentic taste of South and Central American cuisines to date. These exciting flavors, from seafood stews and roasted meats to an inviting cocktail program, have somehow not been able to secure a foothold before in a city that values its Tex-Mex above all; yet in just a few months, NAO has developed a local following, and its client base should grow as word continues to get out to the rest of the country that the school has a campus and a destination restaurant here. When the visiting chef series returns, with culinary stars from countries as diverse as Brazil, Peru and Argentina, you’d be wise to make your reservations as soon as possible.

The CIA’s flagship restaurant in San Antonio.

NAO is also built on the concept of small plates, which has also not been widely popular in San Antonio. Yet Bite in the Southtown area and a revitalized Nosh on Austin Highway are joining in the effort to break that mold.

Southtown continued to attract diners from across the city, as Mark Bliss returned with a new restaurant, the aptly named Bliss. The warmth of the place, the impressive setting and the comfort of the food, especially when enjoyed at the chef’s table in the kitchen, all help place it among the city’s best.

Johnny Hernandez opened two distinct venues in the Southtown area, if not Southtown proper. They include the Frutería at the Steel House Lofts, where you can get everything from market-fresh fruit for breakfast to an impressive array of, you got it, small plates for dinner, and Casa Hernán, an airy catering facility and brunch spot in his own home.

Another welcome addition to the Southtown scene was the Alamo Street Eat Bar, a food truck park that featured crazy good burgers from Cullum’s Attaboy, the Peacemaker combination of pork belly and fried oysters from Where Y’At and the DUK Truck’s duck confit tacos. Add Zum Sushi, The Institute of Chili, Wheelie Gourmet and a few other visitors, as well as a great beer lineup, and you’ve got some wonderful fresh treats. And what do food trucks provide but small plates, albeit from different plates, giving you the feel of being on a tapas trail?

An “Eat Street” crew films at the Point Park & Eats.

Another food truck park that opened up north in Leon Springs was the Point Park & Eat, which also offers a great beer selection and a wide array of foods from a lineup that has changed in the months that it’s been open. The culinary confections come from trucks such as Skinny Cat, Gourmet on the Fly, Blazin’ Burgers and Say-She-Ate.

Television continued to discover may of these culinary gems. Say-She-Ate was one of four food trucks filmed for the TV series, “Eat Street.” The others include Rickshaw Stop, Tapa Tapa and Society Bakery. Meanwhile, PBS celebrity chef Ming Tsai came to town to film segments of “Simply Ming” with Diana Barrios Treviño from Los Barrios, Elizabeth Johnson of the CIA, John Besh of Lüke (visiting from New Orleans) and Johnny Hernandez at La Gloria.

Sustenio, with Stephan Pyles’ blessing and David Gilbert’s gifts, made people realize the Eilan Hotel Resort and Spa off I-10 was not just a pretty façade. Its menu, with much of the dishes derived from local meats and produce, features an exciting array of ceviches that captured the freshness of the sea and a number of dishes using South Texas Heritage Pork products.

The $13 Burger at Knife & Fork.

The gastropub movement continued with the opening of Knife & Fork in the Stone Oak area. An outgrowth of the Bistro Six food truck, it offered a $13 Burger worth every cent, an extensive cocktail program and a laid-back atmosphere.

Meanwhile, the bistronomy craze — a hybrid of “bistro” and “gastronomy” — could be found in Laurent’s Modern Cuisine on McCullough Avenue. Next door to the still-vibrant and dependable Bistro Vatel, it proved that a segment of San Antonio does love its French food.

For those who enjoy a meal every now and then at home, the number of gourmet groceries grew, thanks to the addition of Trader Joe’s in the Quarry Extension and a second Whole Foods on Blanco Road, north of Loop 1604. The food warehouse Gaucho Gourmet expanded its hours to the public to six days a week, while Groomer’s Seafood reeled in even more seafood lovers, especially when lobsters hit a mouthwatering low of $5.95 apiece.

Classic cocktails have made a comeback.

San Antonio lifted it spirits high during the year. Distilled spirits, that is. Mixed drinks, both shaken and stirred, got a huge boost from the first annual San Antonio Cocktail Conference. But it didn’t stop there. The Blue Box in the Pearl and the downtown Brooklynite joined the likes of Bar 1919 in the Blue Star Complex and the bar at NAO as havens for hand-crafted classic cocktails. A rye sour shaken with traditional egg white, a real martini made with gin and a pisco sour bright with freshly squeezed citrus were all incentives that made exploring these nightspots fun.

Expect beer’s popularity to soar in the new year. Beyond the excellent brews at the Granary, we await Alamo Beer’s ambitious plans for a downtown complex that will feature a restaurant as well as a brewing facility as well as the launch of Branchline Brewery.

What else can we expect? The Pearl will continue to expand with the openings of Jesse Perez’s Arcade Midtown Kitchen and an as-yet-unnamed venture from Steven McHugh as well as the move of Green Vegetarian Cuisine, all of which will add to the draw of the campus. Culinaria has announced plans for a community garden center offering food and agricultural education for the city. Andrew Weissman is taking over the former Liberty Bar site on Josephine Street.

With these strides forward on so many fronts, the city’s culinary scene should continue to offer some enticing new flavors for anyone with a healthy appetite.

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What Are You Doing New Year’s Eve?


Fast away the old year passes, the song tells us. But we’re not going to let it go without a big blowout. New Year’s Eve parties galore dot the city scene, and the following are a few restaurant options that are offering feasts to greet 2013.

Reservations are required. Tax and tip are not included in the prices shown.

Enjoy live music during Biga on the Banks’ New Year’s party.

Achiote at the Grand Hyatt,  600 E. Market St., (210) 451-6171 — New Year’s Eve dinner is from 5 p.m. to midnight. The buffet includes salads, such as an arrangement of greens and winter vegetables, Moroccan Cous Cous and Legumes, Jicama with Red Endive and Chili Lime Slaw, Thai-inspired Green Papaya, duo of poached pears, and Roasted Beet, Citrus and Feta;  Traditional Seafood Soup with Saffron Aioli and Seed Crusted Baguette; a Seafood and Ceviche display with Poached Shrimp, King Crab Legs, Red Snapper Ceviche, Pacific Ahi Poke’ and Taro Chips; Anti-Pasti and Cheese Specialties; Carved dishes, such as Achiote-Crusted Natural Beef Tenderloin, Roast Rack of Lamb, Parsley Marble Potatoes, and Mahi Mahi Steamed on Asian Greens with Coconut Green Curry Broth; and  Daniel’s Denim and Diamond Dessert Display. The cost is $60 for adults, $30 for children, ages 6-12. Tax and 18 percent tip will be added to each check. Does not include beverages.

Alamo Street Eat Bar, 609 S. Alamo St., (210) 227-2469 — Ring in the New Year with a variety of treats from various food trucks, including the DUK Truck, and plenty of cheer on tap.

Barriba Cantina, 111 W. Crockett St., (210) 228-9876 — The cantina will be open New Year’s Eve and New Year’s Day with free live music on both nights from 9 p.m. – 1 a.m.

Biga on the Banks, 203 S. St. Mary’s St., (210) 225-2722 — The New Year’s Eve menu includes an amuse bouche of crab, cucumber and caviar, followed by appetizers that include Many Mushroom and Duck Confit Raviolo, Foie Grass Terrine, Chicken-Fried Oysters, Crab Spring Rolls,  Smoked Sturgeon Profiterole,  selection of artisan cheeses,  farm-raised American Transmontanous caviar ($85 supplement) or  Wild American Hackleback Caviar ($50 supplement). Soup and salad options:  Lobster Bisque,  Grapefruit and Avocado Salad (add butter-poached lobster $12),  Chardonnay Braised Leeks (add caviar $12),  Emile’s Hydroponic Greens with Rebecca Creek goat feta, Romaine Leaves with red pepper Caesar dressing (add 3 chicken-fried oysters $8) and Spinach Salad (add grilled quail $8). Entrees:  Grilled Yellow Fin Tuna,  Slow Braised Veal Osso Bucco,  South Texas Antelope and Bandera Quail,  Grilled Beef Tenderloin,  Australian Lamb Rack and additional fish options.  The dessert list has not been written yet. Price: $100 per person. Late seating includes live music and a glass of Champagne.

Bin 555, 555 W. Bitters, (210) 496-0555 — The New Year”s Eve menu comes with optional wine pairings. On the menu: Amuse: 2008 Argyle Brut with Bruschetta & Baba Ganoush and Ras El Hanout Chickpeas, Cilantro and Mint. Appetizer: 2008 Zaca Mesa Roussanne with choice of Roasted Butternut Lobster Bisque, Pan Roasted Pork Belly and Braised Beef Cheeks. Salad: 2010 Amici Sauvignon Blanc with choice of Butter Leaf Salad, Mixed Field Greens, or Autumn Squash Salad. Pasta: Iberico Pea Risotto with 2010 Feudi LaCryma Christi Bianco. Entrée choices: Wood Fired Halibut with 2009 Sequoia Grove Chardonnay; Local Texas Rabbit with 2009 Pierre Amadieu Vacqueyras La Grangeliere Grenache/Syrad; or Braised Lamb Shank with 2009 Pierre Amadieu Vacqueyras La Grangeliere Grenache/Syrah. Dessert: Taylor Fladgate 20-Year-Old Tawny Port with choice of Chef Dady’s Signature Nutella Torte, Raspberry, Hazelnut Nougat and Smoked Pistachio Anglaise, Panettone Pain Perdu, Cinnamon Mascarpone Chantilly, Raspberry and Sour Cranberry Compote, Apple & Pear Granola Crumble or Jim Bean Black Honey Bourbon and Crème Fraiche Ice Cream. Cost is $60 a person or $90 with wine pairing. Tax and 18 percent tip added.

Bliss, 926 S. Presa St., (210) 225-2547 — On New Year’s Eve, the restaurant will offer a 5-course menu for $100 a person.

Boardwalk Bistro, 4011 Broadway, (210) 824-0100 — The restaurant will be open 5 p.m.-1 a.m. with a five-course special that includes plenty of choices.    Start with a choice of appetizers such as Cold Water Seafood Risotto, Baked Eggplant Involtini, Grilled Lamb Kofta with Cinnamon Yogurt and Shrimp Casino in Puff Pastry. Soups:   Cold Water Lobster Asparagus Bisque, Winter Squash Soup with Roasted Pumpkin Seeds, Sweet Pea with Ham and Croutons and Heirloom Tomato Basil with White Cheddar Breadsticks. Salads:  Traditional Caesar Salad, Mesclun Greens with Fried Shallot and Stilton Bleu Cheese, and Spinach Salad with Corn Bread Croutons. Entrees: Prosciutto Wrapped Black Cod ($63),  Surf and Turf  (grilled lobster tail and filet mignon, $72), Panko-crusted Eggplant Napoleon ($52),  Applewood-smoked Bacon Wrapped Pork Tenderloin ($65), and Grilled Lamb T-Chop ($68). Desserts: Duo of Crème Brulee, New York Cheesecake with Berries,  Chocolate Pecan Caramel Torte with Frangelico Anglaise,  and Tiramisù with Frangelico Anglaise filled Chocolate Truffle.  An optional flight of wines can  accompany each course for an additional $20.

Bohanan’s Prime Steaks and Seafood, 219 E. Houston St., (210) 472-2600 —The restaurant will be open New Year’s Eve for those celebrating along Houston St. The regular menu with steaks, including Akaushi Beef,

Laurent’s Modern Cuisine

Boiler House Texas Grill and Wine Garden, 312 Pearl Parkway, (210) 354-4644 — Chef Jesse Perez of the upcoming Arcade Midtown Kitchen joins Boiler House chef James Moore to create a special six-course New Year’s menu that includes:  Chilled Smoked Sturgeon, Caviar Creme Fraiche;  Moroccan Quail Medallions, Pomegranate Molasses;  Confit Rabbit Terrine, Pickled Mustard Seed Aioli;  George’s Bank Diver Scallops, Smoked Oyster Stew;  Balsamic Braised Cabrito, Goat Cheese Farro Risotto;  and ‘Crispy & Salty’ Chocolate Bar. The price is $65 per person (food only); plus 6 half glasses of paired wines, $25 per person, or  six half glass of premium wine for $45. Balloon drop and champagne toast at midnight.  Live music 8 p.m.-1 a.m.

Bolo’s at the Omni San Antonio Hotel, 9821 Colonnade Blvd., (210) 699-5803 — New Year’s Eve seatings begin at 6 p.m. and continue until 10 p.m. The meal features a Spanish Tapas-style menu with dishes from different regions of that country. The price is $65 a person and includes a Champagne toast at midnight. The bar in the hotel will have a large-screen TV broadcasting the drop of the ball at midnight for those who want to watch.

The County Line, 10101 I-10 W., (210) 641-1998 — The restaurant will be open New Year’s Eve and New Year’s Day from 11 a.m. to 9 p.m. Reservations will be taken.

The County Line Riverwalk, 111 W. Crockett St., (210) — The River Walk location is open New Year’s Eve from 11 a.m. to 1 a.m. and New Year’s Day from 11 a.m. to 10 p.m. No reservations accepted.

Crumpets, 3920 Harry Wurzbach Road, (210) 821-5454 — On New Year’s Eve, chef Francois Maeder will be serving appetizers such as artichokes stuffed with goat cheese and almonds or Nova Scotia smoked salmon with cream cheese. Guests can experience Crumpets Trilogy, a special main course featuring a lobster tail with lemon butter, rack of lamb Provencal, and tenderloin of beef with Rossini sauce. Other entrées offered are chicken, shrimp, Rainbow trout, veal and beef. All include an appetizer, cup of soup, house salad and dessert.

Fig Tree Restaurant, 515 Villita St., (210) 225-2111 — There will be two seatings on New Year’s Eve: 6-9 p.m. and 9:30 p.m.-midnight. The special menu starts with an optional connoisseur caviar course (30 g of osetra) for a $150 supplement. The dinner includes Caramelized Onion Tart with Figs, Chevre and Arugula Pistou; Peking Quail with Persimmon Chutney; Bok Choy and Pear Salad; Lobster Cannoli Chanterelles and White Truffles, Mascarpone Béchamel; Chateaubriand for Two with Béarnaise and Chateau Potatoes. Dessert choices: Dark Chocolaté Pavé, Milk Chocolate Mousse or Wild Morello Cherry Crème Brulee. The price is $98 a person plus tax and 18 percent tip.

Celebrate the arrival of 2013 at your favorite restaurant.

Fleming’s Prime Steakhouse and Wine Bar, 255 E. Basse Road, (210) 824-WINE (9463) — Fleming’s will celebrate Dec. 28-31 with a special menu that includes a complimentary Gulf shrimp and grits appetizer, followed by a choice of Delmonico Steak with Blue Crab & Gruyere Glaçage ($74.95), Filet Mignon and Lobster Brioche Bread Pudding ($69.95), and Lobster Tail with Macaroni and Cheese ($79.95). Chocolate Budino ($9.95) is the special dessert. Magnums of Gloria Ferrar Sonoma Brut will be poured at $12 a glass or $100 for the 1.5-liter bottle. The regular menu will also be offered.

Frederick’s Restaurant, 7701 Broadway, (210) 828-9050; Frederick’s Bistro,  14439 N.W. Military Highway, (210) 888-1500 — Both restaurants will ring in the new year with the following special menu. First course is a choice of Seared Jumbo Sea Scallops with Leeks Ragout and Caviar Beurre Blanc, Seared Veal Carpaccio with Herbed Cheese, Stuffed Quail and Foie Gras Terrine Platter or Assorted Seafood Delicacy. Second course: Frederick’s Salad and Goat Cheese with Champagne, Hazelnut Vinaigrette. Main course choices: Orange Ginger Glazed Duck Breast Over a bed of Wild Rice Risotto, Beef Tournedo “Rossini” with Foie Gras and Perigourdine Sauce, Sea Bass and Crab Meat Napoleon or Grilled Maine Lobster. Fourth course is choice of dessert. Cost is $85 a person.

Gallo Pizzeria, 164 Castroville Road, (210) 264-0077 — The pizzeria is open 11 a.m.-6 p.m. New Year’s Eve.

The Granary ‘Cue and Brew, 602 Avenue A, (210) 228-0124 — A five-course tasting menu will include oyster on the half shell, root beer-glazed scallop, TG Texas Toast and ‘Cue Butter, Smoked Bison and Baked Alaska. The cost is $68 a person. Add $20 for beer pairings.

Hyatt Hill Country Resort, 9800 Hyatt Resort Drive, (210) 767-7999 — Two packages are available for New Year’s. The Sea World package includes full breakfast buffet for two adults and two children (under 12) each day, tickets to  SeaWorld’s Twilight New Year’s Eve Party from noon – 9 p.m.,  and transportation to and from the resort. Some of SeaWorld’s New Year’s features: fireworks spectacular, A Dolphin Christmas,  Elmo’s Christmas Wish,  Shamu Christmas,  A Sesame Street Christmas,  and Clyde & Seamore’s Countdown to Christmas. Antlers Lodge New Year’s Eve dinner package includes overnight accommodations, four-course dinner for two, live entertainment, party favors, Champagne toast at midnight and breakfast buffet for two on Jan. 1. Call for prices.

JW Marriott,23808 Resort Parkway, (210) 483-6622 — The resort is offering a variety of activities and events to celebrate the New Year. Raise a toast and dance the night away in Crooked Branch or High Velocity after enjoying dinner either 18 Oaks and Cibolo Moon, both of which feature special New Year’s Eve menus. A complete New Year’s Eve package is available for $239, which includes a guest room and a $50 resort credit that can be applied to golf, spa or dining. 18 Oaks will feature a selection of special a la carte dishes on New Year’s Eve, including Cast Iron Baked Fontina for $16 and a 16-ounce Ribeye for $48. Cibolo Moon is offering a New Year’s Eve buffet dinner for $28 featuring king and stone crab, oysters, aged cheeses, smoked meats, prime rib, Shiner-brined turkey and much more. A Kids’ Zone dinner buffet is also available for $14.

Kirby’s Prime Steakhouse, 123 N. Loop 1604 E., (210) 404-2221 — Chef Daniel Nemec is preparing a special menu priced at $89 a person. Start with a choice of Texas Sterling Lamb Wellington,  Cedar Plank Diver Sea Scallops With Grilled Applewood Smoked Bacon and a Chive Beurre Blanc,  House-made Crisp Gnocchi With Garlic Sautéed Wild Mushrooms and Sauce Carbonara,  Broiled Veal Marrow and Kirby’s Signature Maryland Style Crab Cake. Second course choices:  Oven Roasted Grape Tomatoes with Baby Mozzarella, Basil Balsamic Vinaigrette in a Parmesan Tuile;  House Caesar;  Baby Arugala and Fire Kissed Strawberry Salad; or Lobster Bisque. Third course choices:  Grilled 7- or 10-ounce Blue Ribbon Filet; Grilled 16-ounce Ribeye; 7- or 10-ounce Filet Oscar; Grilled Cobia Fillet; Oven-Baked Cold Water Western Australian Lobster Tail with Alaskan King Crab Dressing; Texas Sterling Lamb Shank Osso Buco; 16-ounce Prime New York Strip.  Served with side and choice of dessert. Melina Narezo Band will perform.

Las Canarias at Omni La Mansion del Rio, 112 College St., (210) 518-1177 — On New Year’s Eve, the restaurant will offer a special five-course pre-fixe menu for $100, with reservations available from 5:30 to 11:00 p.m. Menu items include a chilled white asparagus velouté, Pacific sturgeon and Strube Ranch wagyu beef bavette. Á la carte dining will also be available at featured menu prices. A live band with dancing and party favors will perform from 9:00 p.m. to 1:00 a.m. and a complimentary champagne toast will be offered at midnight to bring in the New Year. Complimentary parking will also be available on a first come, first serve basis. On New Year’s Day, the brunch will be from 6:30 a.m. until 1 p.m. The cost is $25 for adults, $15 for children ages 6-12 and free for those 5 and under. The buffet menu consists of eggs and omelets made to order, Texas cut cinnamon raisin French toast, fried eggs Benedict with crispy pork belly and a selection of breads and cereals, among other options. The buffet also includes complimentary parking, juice and coffee; all other beverages are non-inclusive. Las Canarias’ à la carte dining will be available from 5:30 to 10:30 p.m.

Laurent’s Modern Cuisine,4230 McCullough Ave., (210) 822-6644 — The New Year’s Eve menu will include a five-course meal with the chance of adding a cheese course to the lineup. Some of the items on the menu include appetizer choices of Diver Sea Scallop with sweetbread strudel, candied orange, blood orange gastric; Ahi Tuna Tartar, caramelized sea urchin, fried quail egg; Foie gras crème brûlée, mini ginger bread and torchon sandwich; or Three cheeses Profiteroles, Brie, Humblefog and Gruyere, Yellow pepper coulis.  Salad course: -Petite Mache salade, baby Heirloom, shaved asparagus, frisee, champagne vinaigrette.  Main course choices:  Norwegian Halibut (or Sea Bass), Fresh Peas and Horseradish puree, Miso beurre blanc; Farm raised Capon, baby vegetables, Parsnips puree, Red plum-chicken jus; Beef Tenderloin, Crispy Pig Feet, Sauce Perigourdine, Truffled dauphines potatoes; or Half roasted Maine lobster, curried crab meat, Roasted corn Hach, Sauce Americaine. The price is $75 a person while the cheese course is an optional $10 more.

Little Rhein Steak House, 231 S. Alamo St., (210) 225-2111 — New Year’s Eve sittings are 5-6:30 p.m., 7-9 p.m. and 9:30 p.m.-midnight. The early dinner special includes choice of Shrimp Cocktail or Bacon Wrapped Quail Legs, followed by Beef Steak Tomatoes with Blue Cheese or Field Greens with Cranberries, Walnuts, Goat Cheese and Basil Vinaigrette. Main course choices:  Prime Rib, Prime Strip Loin,  Center Cut Filet Mignon, Bay of Fundy Salmon Fillet or Center Cut Filet and Lobster. Entrees served with Au Gratin Potatoes, Sautéed Wild Mushrooms and Buttered Asparagus. Dessert is either Sticky Toffee Pudding with Vanilla Ice Cream or  New York Cheesecake with Strawberries.  A glass of Champagne included. Price is $70 a person plus tax and 18 percent tip. Later seatings add lobster bisque to the menu. Price is $79 a person plus tax and 18 percent tip.

Ring in the new year with Morton’s Legendary Chocolate Cake.

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, (830) 438-2747 — The regular menu will be served all New Year’s Eve.

Morton’s The Steakhouse, 300 E. Crockett St., (210) 228-0700 — The restaurant will be celebrating during dinner on both New Year’s Eve and New Year’s Day.

Oro at the Emily Morgan Hotel, 705 E. Houston St., (210) 224-0146 — New Year’s Eve seating starts at 5:30 p.m.  Begin with a Belvedere Martini, followed by Bluebonnet Farms Petite Lettuces or Charleston She Crab Soup. The main course is a choice of grilled ribeye with sherried lobster mushrooms or pan-roasted halibut with hickory smoked oyster sweet potato hash. Dessert is a choice of espresso tiramisu or caramelized pear and apple beignets. The cost is $79.95 a person and includes the martini, a glass of Moet et Chandon Brut Champagne and complimentary valet parking.

Ostra at the Mokara Hotel, 212 W. Crockett St., (210) 396-5817 — Reservations can be made from 6:30 to 11 p.m. with bar beverage service continuing until 2 a.m. Party favors and champagne toasts part of the celebration.

Paloma Blanca, 5800 Broadway, (210) 822-6151 — The restaurant will be open 11 a.m.-3 p.m. New Year’s Eve.

Perry’s Steakhouse,15900 La Cantera Parkway, (210) 558-6161 — Perry’s Steakhouse & Grille is offering a three-course menu followed by a champagne toast at midnight. For each course, guests can choose from a selection of Perry’s signature items, such as the lobster bisque, Perry’s Famous Pork Chop and Milk Chocolate Peanut Butter Candy Bar dessert. For those dining at 5:30 p.m. or earlier, the cost is $54.95 per person plus tax and tip; it is $74.95 per person plus tax and tip for 6 p.m. or later.

Say Happy New Year with fireworks!

Q on the Riverwalk at the Downtown Hyatt, 123 Losoya, (210) 362.6325 — The New Year’s Eve celebration will feature dining from 6 to 10 p.m. The meal includes choice of the following main courses: house-smoked standing rib roast, fire-grilled fillet of salmon or roasted breast of chicken. Side dishes include roasted butternut squash risotto, baked mashed potatoes, au gratin potatoes, and grilled seasonal vegetables. There will also be a build-your-own salad bar as well as desserts that include vanilla bean creme brulee, mini-strawberry cheesecake, chocolate mousse shooters and cappuccino tarts. The cost is $50 a person.

Ruth’s Chris Steak House, Concord Plaza, 7720 Jones Maltsberger Road (210) 821-5051; Sunset Station, 1170 E. Commerce St. (210) 227-8847 — The specially priced menu consists of Ruth’s Chris steaks and other signature favorites for $99 per person and includes a Champagne toast as well as view of fireworks from the balcony of the Sunset station location.

Silo, 1133 Austin Hwy., (210) 824-8686; 434 N. Loop 1604 W., (210) 483-8989 — The New Year’s Eve special menu begins with a choice of lobster bisque, chicken-fried oysters, ricotta gnocchi, tuna carpaccio or five-spice Texas quail. Second course choices: Hydroponic mixed greens, baby wedge salad, Caesar salad, or roasted beet and watercress salad. Third course options: Roasted duck breast and confit leg, grilled beef tenderloin, prosciutto-wrapped sea bass, grilled Australian rack of lamb, or whole butter-poached lobster. Fourth course choices: Toasted coconut mousse pie or Callebaut dark chocolate truffle tart. A glass of Piper Heidsieck Brut is the finale. Price is $85 a person.

Sustenio at Eilan Hotel Resort & Spa, 17103 La Cantera Parkway, (210) 598-2950 — There will be two seatings on New Year’s Eve. The first is at 7 p.m. and features a three-course dinner priced at $75 a person.  The second is at 9 p.m.  and features a five-course dinner with dancing at iDance City and a Champagne toast, all for $125.

The Terrace Grill at Riven Rock Ranch, 390 Hermann Sons Road, Comfort, (830) 995-4045 —The New Year’s Eve party begins at 8 p.m. and runs until 12:30 a.m. The meal includes passed appetizers, soup or salad, a choice of Beef Tenderloin with red onion and Singing Water red wine marmalade, sweet cream whipped potatoes and Texas caviar or seasonal fresh fish topped with blue crab and pecan brown butter sauce with wild rice pilaf and Texas caviar. Cost is $99.95, which includes party favors and a complimentary glass of Champagne at midnight.

Texas de Brazil, 313 E. Houston St., (210) 299-1600 — The restaurant will be open early and late, offering diners skewers of meat as well as its extensive salad bar.

Thai Dee, 5307 Blanco Road, (210) 342-3622 — Thai Dee Restaurant will be open on New Year’s Day serving your favorite Thai dishes.

Tre Trattoria in Alamo Heights, 4003 Broadway, (210) 805-0333 — All parties receive family-style antipasti on New Year’s Eve, followed by the following menu. First course choices: Slow Roasted Caprese with House Pulled Mozzarella and Basil; Pear and Apple Panzanella with Rye, Arugula, Shaved Fennel, Spiced Walnuts and Lemon; or Salt Cod and Yukon Gold Fritters, Roasted Cauliflower Salad and Caper Aioli. Second course choices: Roasted Pumpkin Bisque with Spiced Pumpkin Seeds and Caramel Crema or Mussels and Chickpea with Saffron, Italian Sausage, Caramelized Fennel and Greek Yogurt. Third course options: Pan Seared Diver Scallop with Pecan Ice; Butter Poached Cold Water Oysters with Creamy Orzo, Chiles and Bottarga; or Tagliatelli with Smoked Local Cabrito, Calbrese Peppers, Pecorino and Rosemary. Fourth course choices: Pan Seared Ahi Tuna with Beluga Lentils; Wild Boar Ragu and Creamy Polenta; Grilled Tuscan Ribeye and Smashed Red Potatoes with Fontina; or Crispy Skin Duck Confit with Grilled Chicories. Fifth course options: Nutella x 3; Butterscotch “Blondie” with Thyme Chantilly and Praline “Crumble”; or Olive Oil Cake with Citrus and Mint. Price is $69.95 a person. Price does not include tax and 18 percent tip.

Tre Trattoria Downtown at The Fairmount Hotel, 401 S. Alamo St., (210) 223-0401 — The special New Year’s menu begins with an optional apertif of Cinco Vodka, Cava and Hibiscus flower syrup with Pomegranate Juice and Lime ($12 supplement). It is followed by a choice of House-made Mozzarella Caprese Salad, Caesar Salad or Lobster Bisque. Second course is Pearl Farmers Market Bruschetta served family style. Third course is a choice of Tuscan Farro Salad, Black Eyed Pea and House Sausage, or Israeli Cous Cous with Crab ($7 supplement for the latter). Fourth course choices: House-Made Pan Seared Potato Gnocchi; House-Made Tagliatelle with Wild Mushrooms, Thyme and Parmigiano Reggiano; or House-cut Fettuccini with Roasted garlic, Wilted Spinach, Basil and Parmigiano Brodo. Fifth course choices: Seared Diver Sea Scallops: Pan Seared Salmon with Marinated Purple Cabbage; Grilled Tuscan Marinated Ribeye ($15 Supplement); or Cornish Game Hen. Dessert choices: Nutella x 3, Vanilla Gelato, or Fresh Fruit and Local Honey Parfait. Price is $90 a person plus tax and tip or $120 with wine pairings.

The Westin La Cantera Resort, 16641 La Cantera Parkway, (210) 558-2253 — Dinner on New Year’s Eve will be in Francesca’s at Sunset and will include an Alice in Wonderland theme. Chef Stephen Gonzalez and sommelier Steven Krueger are planning a five-course meal with matching Champagnes. The price is $125 a person.

 

 

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