Italy

Tag Archive | "The Point Park and Eats"

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

Brian West Sends Up Smoke Signals; SpiceSea Gourmet Moves On


A few years back, I ran into chef Brian West at Boardwalk on Bulverde during a festival featuring food trucks from all over the region. It was a hot afternoon, but that wasn’t stopping the crowds from lining up in front of their favorites. The queue was particularly long in front of Davila’s BBQ, visiting from Seguin, proving once again that barbecue, especially in Texas, has an appeal that transcends the venue in which its presented.

It could be a food truck, a sit-down restaurant, a roadside stand or even inside the main Whole Foods in Austin. It doesn’t matter. We’ll eat it.

smoke1That day, however, West was hoping for a little more cutting edge food from the trucks. Pork belly, maybe, he said.

What he didn’t know then was that Davila’s was serving pork belly tacos that day. They just weren’t on the written menu.

West also didn’t realize then that he would one day be running his own barbecue food truck.

Smoke the food truck is coming, and West is going to be offering a few of those cutting edge items he wanted along with the traditional items you expect.

Brisket, pulled pork, Dr Pepper pork ribs, Shiner Bock-brined turkey and house-made bratwurst will all be available by the pound while you can also order Frito pie, guava-glazed crispy pig tails, braised pork belly with apple butter and poutine-style tater tots. Beer-can chicken, brisket sloppy joes on handmade bread and fried catfish will also be on the menu.

West’s barbecue bona fides include teaching it at the Culinary Institute of America during his tenure as an instructor. He also wrote a history of Texas barbecue for Bonnie Walker’s and my book, “Barbecue Lover’s Texas.”

You can try Smoke two different ways: It will be a food truck and it will also be a restaurant at 700 E. Sonterra Blvd., which is a little more than a mile from West’s old restaurant, Cafe Mariposa/Cafe Paladar.

For more information, visit www.smokethetruck.com

Celebrate St. Pat’s at Boardwalk on Bulverde

Boardwalk on Bulverde

Boardwalk on Bulverde

Smoke is planning to be at Boardwalk on Bulverde, 14732 Bulverde Road, during the fourth annual Feast of St. Patrick on March 13-15. Sponsored by George Killian’s, the event is free and open to the public.

Throughout the weekend, Boardwalk on Bulverde will feature a variety of food trucks serving food from all over the world. From Cajun cuisine to Vietnamese and seafood, you’ll find something to satisfy every taste. Trucks include Treats on Streets, Gracie’s Kitchen, Vietnamese Cuisine, Smoke, Kitchen Cabin, Gilbo’s Grill, Mr. Fish and the first food truck built by Cruising Kitchens, Wheelie Gourmet. Adults can get into the St. Patrick’s day spirit by enjoying George Killian’s Irish Red during the Feast.

March 13 entertainment will be provided by DJ Quake, while The Kerosene Drifters will bring live music to Saturday night.

Boardwalk on Bulverde is San Antonio’s first food truck park. Newly remodeled, it features a playscape for kids, a mobile school bus arcade, washers and a basketball hoop.

A portion of the proceeds will benefit the Susan G. Komen San Antonio. While at the Boardwalk on Bulverde, attendees can register for Race for the Cure, which will take place at the Alamodome on April 11.

The event will run Friday, March 13, from 6 to 10 p.m.; Saturday, March 14, from noon to 10 p.m.; and Sunday, March 15, from noon to 8 p.m. For more information about Boardwalk on Bulverde can be found online at www.boardwalkonbulverde.com or by calling 210-402-2829.

Beer Week at Random

Random Beer Garden, 11 Upper Cibolo Road, Boerne, is jumping on the San Antonio Beer Week bandwagon. The annual celebration runs March 21-28, and Random’s part includes tap takovers on the bookending Saturdays.

On March 21, the lineup will feature Boerne Brewery and two from Austin: Infamous and Uncle Billy’s. On March 28, try beers from Independence (Austin); Wild Bunch (LaGrange) and Pedernales (Fredericksburg).

One of the trucks featured on March 21 will be Chef Bully, the new venture from Cibolo chef David “Bully” Page, a winner on TV’s “Frankenfood.”

spiceseaSpiceSea Gourmet moves on

The SpiceSea Gourmet is moving down the road. The well-loved food truck will serve its last meal in Texas at the Point Park and Eats, 24188 Boerne Stage Road, this Friday evening. Sorry to see this one go.

Posted in RestaurantsComments Off on Brian West Sends Up Smoke Signals; SpiceSea Gourmet Moves On

Lessons Learned from the Annual Burger Brawl


burger brawlStuck in a burger rut? You won’t be if you try some of the ingenious specialty burgers served up Saturday at The Point Park and Eats, 24188 Boerne Stage Road, during the second annual Burger Brawl.

The six entries, from a broad variety of food trucks, offered bold flavors that played on favorite tastes and offered new combinations.

Scratch's Mushroom Gouda Burger

Scratch Bistro’s Mushroom Gouda Burger

In the end, the judges’ choice was for Scratch Bistro’s Mushroom Gouda Burger, which featured an Akaushi patty topped with mushrooms, smoked gouda, tomato jam, bibb lettuce and a spicy Dijon aioli on a handmade brioche bun. So many exciting features on this burger, such as the tomato jam as a ketchup substitute. But the real star was the patty itself, with a nice char on the outside and juicy, beefy richness at the center.

Gilbo's Grill's Saucey Baucey

Gilbo’s Grill’s Saucey Baucey

The fan favorite was from Gilbo’s Grill. The Saucey Baucey was a kind of gourmet version of the Big Mac with its double meat, double American cheese with the Original G sauce, lettuce, pickle and caramelized onion finishing off the burger in high style.

Big Guido's Cosa Nostra Burger

Big Guido’s Cosa Nostra Burger

There were no bad burgers in the lot, so choosing was not entirely easy. Praise could be make for Big Guido’s Costa Nostra Burger with ham, salami, prosciutto, pepperoni and roasted red peppers melted on top of a burger patty with plenty of mozzarella and the tang of an Italian vinaigrette.

Dixieland BBQ's Hillbilly Heritage Burger

Dixieland BBQ’s Hillbilly Heritage Burger

Or Dixieland BBQ’s Hillbilly Heritage Burger with a smoked patty smothered in pimento cheese, bacon and a generous smear of spicy chow-chow.

Crazy Carl's The Luther

Crazy Carl’s The Luther

Crazy Carl’s The Luther featured Angus beef smashed on the grill with bacon and American cheese all sandwiched between a grilled glazed donut as the bun.

The Melting Point's Grilla Zilla

The Melting Point’s Grilla Zilla

And finally, there was the Melting Point’s Grill Zilla, which used two grilled cheese sandwiches as the bun with the beef patty, grilled onions and pepper Jack cheese all tucked nicely inside.

The Point Park and Eats is home to the Burger Brawl.

The Point Park and Eats is home to the Burger Brawl.

So, take a tip or three from these burger beauties and dress your own accordingly. Your burger — and your belly — will thank you.

The Point Park and Eats is on Boerne Stage Road.

The Point Park and Eats is on Boerne Stage Road.

 

 

Posted in RestaurantsComments Off on Lessons Learned from the Annual Burger Brawl

Meat Week Turns 10, Returns Sunday


Meat Week is celebrating is 10th anniversary this year with a lot of protein, a pint or two of beer and more than a little fun.

granary

Barbecue from The Granary.

The local events include a “meat-the-chef” session with Tim Rattray of the Granary ‘Cue and Brew, a tailgate party at Branchline Brewing Co. with Conger’s Smoke Shack and a Super Bowl party at Taps y Tapas.

The meaty lineup is as follows:

  • Noon – 9 p.m. Sunday, Jan. 26, at the Point Park and Eats, 24188 Boerne Stage Road — Meat Week founders Chris Cantey and Erni Walker will be on hand to kick off the week with a party that includes the following trucks: Pork U, Fat Bellies Cajun Truck, Institute of Chili, Dixieland BBQ, Slider Provider and Crazy Carl’s. Branchline Brewing Co. will be the featured beer.
  • 6:30 p.m. Monday, Jan.. 27, at Big Bob’s Burgers, 100 N. Santa Rosa St. — The party with Alamo Beer as the featured beer will be at the new downtown location, but the burger special will also be available at the original, 447 W. Hildebrand Ave.
  • 6:30 p.m. Tuesday, Jan. 28, at Tucker’s Kozy Korner, 1338 E. Houston St. — Chris Cullum of Attaboy Burgers will be serving the meat while the Midtown Jazz Band plays from 7 to 10 p.m.
  • 6 p.m. Wednesday, Jan. 29, at The Granary ‘Cue and Brew, 602 Avenue A — Rattray will be there, plus Melissa Guerra will offer a “meat-ducation.” Tickets are $40 and reservations are required. Email thegranarysa@gmail.com.
  • 6:30 p.m. Thursday, Jan. 30, at The Barbecue Station, 1610 N.E. Loop 410 — Meat Week guests get 30 percent off.
  • 4 – 8 p.m. Friday, Jan. 31, at The Big Bib, 104 Lanark Drive — A brisket plate with two sides is priced at $6.99.
  • Noon – 4 p.m. Saturday, Feb. 1, at Branchline Brewing Co., 3633 Metro Parkway — The tailgate party at the brewery will feature Conger’s Smoke Shack. One hundred Meat Week glasses will be available. Three glasses of beer will be $10.
  • 11 a.m. – 3 p.m., Sunday, Feb. 2, at Taps y Tapas, 1012 N. Flores St. — The Super Bowl brunch has a Barbacoa and Big Red theme. It is priced at $10.50, while botomless mimosas are priced at $12.50.

For more information on Meat Week, click here.

 

Posted in UncategorizedComments Off on Meat Week Turns 10, Returns Sunday

Slider Provider, Pork U Take Top Chili Prizes


Chili judge Shawn Gordon (left) waits for a beer at the Point Park and Eats.

Chili judge Shawn Gordon (left) waits for a beer at the Point Park and Eats.

Most of the past week has been perfect chili weather, drizzly and cold. But for Saturday’s chili cook-off at the Point Park and Eats, Mother Nature decided to provide a perfect day. Thermometer readings were in the 80s as the panel of judges gathered to taste the various bowls of red that had been cooked up for the day’s event.

One of the entries after the judges had their taste.

One of the entries after the judges had their taste.

Judges included Jason Ard from Branchline Brewing Co., Chili Queens Ana Fernandez and Jenn Villanueva from the Institute of Chili (their chili had been named best in the county last fall by Food & Wine magazine), Katy Baez and Shawn Gordon of Keep It Local Team, Jessica Elizarraras of the Current, and myself. When we had finished tasting the entries in the early afternoon, Slider Provider had come out on top with its dense bowl of meat and spices.

The public had a little longer to make up their minds, and when their votes were tallied, Pork U took the prize for people’s choice.

Chocolates from Chocollazo

Chocolates from Chocollazo

The real winners were the folks who took advantage of the unseasonably fine weather and sampled their way through more than the chilis. There were also fine foods from  trucks such as Dixieland BBQ, Ritts Twisted Brisket and Rickshaw Stop, while Chocollazo offers fondue and truffles to finish off the meal. Karbach Brewing Co. handed out beer samples, while a DJ handled the tunes.

I don’t know who Denise Aguirre and Noel Cisneros, owners of the Point, paid for such a day, but it was worth every cent.

Three judges: Jessica Elizarraras (from left), Ana Fernandez and Jenn Villanueva.

Three judges: Jessica Elizarraras (from left), Ana Fernandez and Jenn Villanueva.

 

Posted in Featured, NewsComments (2)

Coming Soon: Taps y Tapas to Open in June


taps y tapasThe following announcement has come from Denise Aguirre of the Point Parks and Eats about a new venture that she’s involved in:

“OPENING JUNE 2013

“The owners of The Point Park & Eats and Texasada Mexican Street Food bring you Taps y Tapas. Modern Mexican Cuisine (not to be confused with Tex-Mex) in a comfortable historical indoor/outdoor setting, featuring 20 draught craft brew taps, wine + locally roasted coffee.

“Chef Luciano Valadez is a 2006 graduate of Le Cordon Bleu. He has spent the past 7 years in the culinary industry serving as Sous Chef, Executive Chef, General Manager and currently the Owner of Texasada Mexican Street Food truck. San Antonio’s premier Mexican/Oaxacan food truck, voted under Yelps top ten food trucks in San Antonio. Denise Aguirre & Noel Cisneros, owners of The Point Park & Eats food truck park & bar will partner with Luciano and bring you 20 craft draught taps, wine & locally roasted coffee.

“Taps y Tapas is located in the 5 Points district off of North Flores, less than a half mile from Downtown San Antonio. We are pedestrian and bike friendly and adjacent to Alamo Bike Shop. The Taps house was built circa 1893 and holds a special place in the heart of the 5 Points District.”

We’ll keep you posted when we hear more.

 

Posted in Daily DishComments Off on Coming Soon: Taps y Tapas to Open in June

Green Moves to the Pearl, Pyles Raises a Toast to Texas


Green Vegetarian moves Sunday

Green Vegetarian Cuisine opens in its new home at the Pearl Brewery Sunday.

The city’s first 100 percent kosher vegetarian restaurant has moved from 1017 N. Flores St. Its second location is open at 10003 N.W. Military Hwy.

“We are really excited about our new venture at the Pearl,” owner Mike Behrend says. “As you know, I have always had big dreams for Green.”

And that dream has him facing “a much larger space,” he says, where “we will be able to serve hundreds more meals each day.”

Green’s extensive menu includes dishes such as chicken-fried steak made with wheat meat, neatloaf and portabella steak as well as fried pickles, fried mushrooms, nachos, salads, burgers, quesadillas, enchiladas, stir-fries and sandwiches. New at the Pearl will be French press coffee.

According to a press release, “Green strives to be a sustainable restaurant with re-purposed restaurant equipment, the use of biodegradable packaging when possible, recycling, use of fair trade organic coffee, free range eggs and the use of their self-grown vegetables in many of their dishes.”

Green offers breakfast, lunch and dinner from 7 a.m.-9 p.m. Sunday-Thursday; and 7 a.m.-8 p.m. Friday. It is closed Saturday.

Pyles raises a Toast to Texas

Stephan Pyles

Stephan Pyles

Celebrity chef Stephan Pyles will be in town on March 6 for a dinner at Sustenio in the Eilan Hotel, 17101 La Cantera Parkway. The theme is a Toast to Texas and will feature four courses served family style.

The meal will begin with spirits from two local distilleries, Rebecca Creek and Cinco Vodka, while the meal will be paired with Texan wines.

The evening is also an introduction of Sustenio’s new executive chef, Mike Spalla.

The price is $85 a person plus tax and tip. Dinner begins at 7 p.m. For reservations, call (210) 598-2950.

Corner Bakery adds turkey panini

Turkey Monterey Panini with Lemon Chicken Orzo Soup

Turkey Monterey Panini with Lemon Chicken Orzo Soup

The Corner Bakery Cafe, at 255 E. Basse Road and 18720 Stone Oak Parkway, has added the Turkey Monterey Panini with smoked turkey, fresh spinach and provolone cheese on sourdough bread with a homemade artichoke asiago spread.

Also new is a Lemon Chicken Orzo Soup, made with chicken, red and yellow peppers, carrots, celery, onions, tomatoes and orzo pasta simmered in a creamy broth with a hint of lemon.

“We have combined bold flavors in layers of fresh ingredients to craft an unexpected, delicious new panini,” said Chris Pheiffer, San Antonio Corner Bakery Cafe franchise owner. “The Turkey Monterey Panini is perfect for guests who love our panini offerings but want to shake up their routine.”

A soup and half of the panini is available for $7.99.

The Point celebrates 1st birthday

Denise Aquirre owns and operates the Point Park and Eats on Boerne Stage Road with Noel Cisneros.

Denise Aquirre owns and operates the Point Park and Eats on Boerne Stage Road with Noel Cisneros.

The Point Park and Eats, 21488 Boerne Stage Road, is celebrating its first birthday March 15-17 with three days of activities and food trucks.

On March 15, Branchline Brewery will pour their brews, Sol Surfers will perform and the food truck lineup includes Skinny Cat, MARS Mobile Kitchen, Say.She.Ate, Pork U and Lagniappe Today.

D.J. J.J. Lopez will be spinning discs on March 16 while the lineup includes Skinny Cat, MARS, Crepe Nation, Texasada, Fat Bellies and Kitchen Fusionz, the latter of which is also celebrating its first year of business.

Jonathan Alexander will perform on March 17 while the lineup features Kitchen Fusionz, Pork U, Skinny Cat, So Frito and Fork It.

Drink specials will also be available throughout the weekend. For more information, visit www.ParkAtThePoint.com.

Three words to remember: Filet and lobster

Fleming’s Prime Steakhouse, 255 E. Basse Road, is offering an off-the-menu special through April 7.

For $37.95, you can order a filet mignon and North Atlantic lobster tail, a starter and a side dish.

The only catch is that the special is not on the menu. You have to remember to ask for it.

The Hofbrau at the Rim opens

The Quarry Hofbrau at the Rim, 18403 I-10 W., has opened.

Hours are 11 a.m.-11 p.m. Monday-Tuesday; 11 a.m.-2 a.m. Wednesday-Saturday; and 11 a.m.-midnight Sunday. Call (210) 877-1500.

Coming soon

  • The French restaurant Saveurs 209, 209 Broadway, will be open any day now. Call (210) 639-3165 or click here.
  • Salaam International Food Market, 3727 Colony Drive, will open a restaurant in the near future at the back of the store, which features Middle Eastern groceries.
  • Blanco BBQ is opening at 13259 Blanco Road, which has been the home of several previous restaurants, including Matisse.

If you have restaurant news, email griffin@savorsa.com or walker@savorsa.com.

Posted in Restaurant Notes & QuotesComments Off on Green Moves to the Pearl, Pyles Raises a Toast to Texas

Burger Brawl: Grills on Wheels, Chillin and Grillin Are Tops


San Antonio loves its burgers, as the turnout at the Point Park and Eats Burger Brawl proves.

Saturday was a fine day for a burger or three — or even five. And it was a great day for a competition that any food truck devotee would love: A burger brawl, complete with cold beer on tap, families and kids, a dog or two and live music.

Burgers. Any questions?

But the burgers reigned supreme, as far as the judges were concerned. The Point Park & Eats Burger Brawl pitted five trucks and their best efforts against one another — and only one of these five delicious burgers, judged on a surprisingly long list of attributes, would win.

John Griffin and I were among the lucky judges who had the onerous task of tasting each of the burgers, which we did over a period of an hour or so in the early afternoon. With us on the panel were Lauren Madrid, restaurant writer for The Current; Jason Ard, owner Branchline Brewery; and Shawn Gordon, well known to Yelpers, food truck and Twitter followers as the Food Truck Stalker.

If you haven’t been to the Point Park, it is set in a good-sized lot off Boerne Stage Road, west of I-10. It has a comfortable sprawl, plenty of picnic table seating under the trees, a mass of sail-type canopies stretched high above the ordering area, a comfortably sized deck with chairs and tables, an order-up bar and a bit of indoor seating as well.

Jason Ard, whose new brewery will be offering its first commercial release in January, showed off a couple Branchline’s brews. An Eggnog Stout, hinting at sweet spices and even notion of rum, charmed us all and made us wish we could take some home for the holidays. The Rye IPA, heavier-bodied than usual, had a viscous mouth feel, a deep, long-lived head and left just a bite of bitterness at the back of the tongue. These were great burger beers — something we’ll be looking forward to after the holidays are over.

The winning truck, at least with the judges, is Grills on Wheels.

What do judges look for when choosing a great burger from one that’s just really good? The same thing all burger-lovers do — at least those who want to sit back and ponder, taste, talk and consider some more.  We discussed the heat, the aroma, the appearance of the bun, its toastiness or lack thereof, the quality of the meat, its thickness, texture and flavor; the right cheese in the right amount — the list does go on.

Everyone admitted to a few prejudices, likes or dislikes. (But as seasoned burger tasters, we set these aside to judge each sandwich on its own merits.)

Gordon admitted one standard burger ingredient left him cold. “I don’t like pickles,” he said, offering no apologies. “I don’t know why, I just never have liked them.” He also had a general complaint about burger makers these days. “Why don’t they season the meat?” That very good point came into play during the judging. Burger makers, listen up; even just salt and pepper make a difference.

Madrid made threats about tossing sub-par burgers on the floor and stomping on them (this did not happen). John said the make-or-break quality to look for in a burger was inside the bun. “For me, it’s the quality of the patty and how it’s made,” he said.

A Christmas touch at Gourmet on the Fly.

After tasting and re-tasting, and much discussion, we made our choice. It all came down to the top burger, which was from Grills on Wheels, a relatively new truck on the scene.

The Burger Brawl draws crowds.

How it won: The burger (Angus beef) was thick and well-seasoned — as in, salt and pepper, a hint of garlic. Its two slices of Texas toast were buttered and toasted gold. The bacon was smoky and crisp, and the ketchup was spiked with just the right amount of hot-peppery sriracha sauce. All of it, flavors, texture, taste of the meat, finger-warming temperature of the burger itself and that lingering burn made it a winner.

Later on, the people had their chance to choose, and the People’s Choice was a burger that the judges had all liked as well. It came from Chillin and Grillin. Other trucks in the competition included Skinny Cat, MARS Mobile Kitchen and Gourmet on the Fly.

After the morning’s judging, we checked in with Denise Aguirre, who said that the Burger Brawl wasn’t a cinch to pull together. “It was a lot of work,” she said.

Her effort appeared to be worth it. The park was filled with people early in the afternoon and the event was scheduled to last late in the evening.

The promo material for the event billed the Point Park & Eats’ Burger Brawl as the “first annual.” So, if you missed it this year, put it down on your calender for next year.

Posted in Events, Featured, WalkerSpeakComments Off on Burger Brawl: Grills on Wheels, Chillin and Grillin Are Tops

Just Get to the Point


Denise Aguirre owns the Point Park and Eats on Boerne Stage Road with Noel Cisneros.

Denise Aguirre and her partner, Noel Cisneros, recently opened the Point Park and Eats, “an artsy-eatsy kinda place,” at 24118 Boerne Stage Road.

A customer stops at Kitchen Fusionz for an Asian-flavored snack.

The art is inside the old house on the property. The walls display pieces while the vending machine is loaded with art objects you can buy for $5 apiece.

The eats are food trucks that fill the parking area on one side. Mexican huaraches, Kobe beef burgers, fried rice and egg rolls, you name it and you’ll likely find it from one of the vendors parked in the lot. And you can eat the food in a large outdoor space filled with colorful chairs and under a serene canopy of trees.

On the side of the house facing the trucks, you’ll also find a drink stand where Aguirre and others are selling beer and wine, the sales of which cover the costs involved in operating the place. The special Blanco brew, Firemans #4 from Real Ale, is on tap, and there’s a fruity sangria if you’re looking for something to kick back with on a summer evening.

We talked with Aguirre about her plans for the park, including wine classes on the first Wednesday of the month.

SavorSA: Where did the idea for the park come about?

Denise Aguirre: I’ve always wanted to open a bar. When we would hang out in Austin, we would see the food truck parks and knew it would make sense to incorporate that into the bar idea. There weren’t really any San Antonio trucks at the time, but we figured it would eventually catch on.

Fish tacos and fries from Skinny Cat Catering.

SSA: How long have you been working on the project?

DA: In early 2010 our ideas turned into serious discussions and plans. In July 2010, I started looking for locations and worked with a couple of Realtors. One location fell through in the September/October time frame. We then found the Boerne Stage Road property and almost bought it, but someone beat us to it. The guy who ended up buying it called us and asked if we wanted to lease it. It was a sign! We signed the lease in January, then all the red tape bureaucracy started with the city and the county.

SSA: Why incorporate art?

DA: I’m not an artist — wish I was. So, all I can do is live vicariously through them. We attend First Friday quite often and the annual Southwest School of Arts Fair, and we love the vibe and energy from that type of environment. Luckily when we found the Boerne Stage property, the house was a perfect setting. It just fell into place. I want to be surrounded by creative people. Food in itself is an art, and I’m really inspired by what the chefs create. It just seems to be a natural fit.

An asada-filled torta from Texasada Mexican Street Food.

SSA: How many different trucks have you had visit so far and do you know who is scheduled for the coming weekend?

DA: MARS Mobile Kitchen, Bistro Six, Kitchen Fusionz, Texasada Mexican Street Food, Fat Bellies Cajun, Skinny Cat Catering, Crepe Nation, Chelas Tacos and Blazing Burgers have all visited the park.

Friday (tonight) we have: MARS, Kitchen Fusionz, Skinny Cat, Fat Bellies and Crepe Nation. Saturday: MARS, Kitchen Fusionz, Texasada and Fat Bellies. Sunday: Blazing Burgers and Kitchen Fusionz.

SSA: Next Wednesday, and on the first Wednesday of the month thereafter, you’re starting up a wine education program. What can you tell us about that?

DA: I’m still working out the details with my wine rep. She is on vacation and won’t be back until later in the week. Basically, I have asked her to come educate our guests on a different aspect of wine. That part will be free. We will sample 4-5 wines. There will be a fee for that. I will be selling the limited edition art poster and a bottle of wine for $25 (the wine is to be determined). The tasting fee will go toward the $25 bottle purchase. MARS Mobile Kitchen will be at the park that evening and has prepared a menu that will complement the wine we are sampling.

The Point has featured trucks offering everything from Cajun cuisine to tacos and burgers.

SSA: How are people the neighborhood reacting to the Point?

DA: One hundred percent of the guests I spoke to love it! They were all from the community and they were all just waiting for us to open. It was very encouraging to know they supported us and were happy to have us here. They love having a place in their backyard that they can call their own. It’s their hangout place. We already have regular customers in just two weekends! One of our new friends, Craig Harley, even displayed an art piece inside. We had people ride their bikes in, jog in and even walk from their neighborhoods. In one case, a guy even hopped his fence to get to the park. That is exactly the goal I set out to accomplish.

For more information on the Point Park and Eats, click here.

 

Posted in NewsComments Off on Just Get to the Point

The Point Park and Eats Hopes to Open in Early Februrary


We’ve been waiting for word on this for some time now. The Point Park and Eats, a food truck park, is set to open Feb. 4 at 24188 Boerne Stage Road, if all goes according to schedule.

The initial schedule for the park in the Leon Springs area will be 11 a.m.-midnight Fridays and Saturdays and 11 a.m.-9 p.m. Sundays, according to one of the owners, Denise Aguirre.

Talks are under way with numerous food trucks in the area, so Aguirre didn’t have an exact number of how many trucks to expect at this point.

In addition to the eats, there will also be artists showcasing their work, craft fairs and a play area for kids.

For more information, click here.

 

Posted in Daily DishComments Off on The Point Park and Eats Hopes to Open in Early Februrary