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Restaurant Notes & Quotes: Perry’s Steakhouse, Stone Werks, and Westin Beer Dinner


Perry’s Steakhouse & Grille coming to La Cantera

Perry’s Steakhouse & Grille, a chain out of Houston, will be moving into The Falls in The Shops at La Cantera. The steakhouse’s website shows the opening coming this fall at a new section of the shops at 15900 La Cantera Parkway.

Perry’s will offer a “unique yet casual décor” with seating for 350 guests, four private dining rooms and its award-winning menu. It will also be offering a prime, 22-ounce bone-in rib-eye steak, prepared with kosher salt and pepper and topped with herb butter. We’ll be giving that some thought.

Arriving ...when? The sign is up, but nobody's home quite yet.

So, are you still werking on that?

Well, yes, according to the sign that’s been in prominent view in Lincoln Heights, at the corner of Broadway and Nacogdoches, a Stone Werks Big Rock Grille is on the way.

(And, what’s up with that “e” at the end of the perfectly good word “grill,” anyway? Perry’s? Stone Werks? Limestone?)

But the greater question is, “When will they open?” We conducted a swift and informal site inspection, determining that it didn’t appear quite ready for prime (rib) time.

But, according to an employee, we might see the doors opening early in November. Rumor has it, they close down the Jones Maltsburger location.  Or, will they? If they tell you, hey, let us know!

This just in:   Owner Larry Gibson was able to get back with us this morning, and says that the first or second week in November will, indeed, see the opening of the new Stone Werks. It’s 7,500 square feet, with a custom-designed bar, and will have what customers know as the Stone Werks atmosphere, with some neat, new touches.

Samuel Adams Beer Dinner at The Westin

The Westin La Cantera Resort invites beer lovers to their Oktoberfest Beer Dinner on Friday, Oct. 7. The four-course dinner begins at 7 p.m. in the Palo Duro Pavilion.

Four beers from Samuel Adams will be featured, along with an especially beer friendly menu created by chefs Isaac Cantu, John Herdman and Henry Weslowski.

Guest host for the reception and dinner will be Austin Tipps, district manager, of Boston Beer Company.

Tickets are $49 per person (not including tax or gratuity). Make reservations directly with The Westin at 210-558-2305.

The Pomegranate has closed

We’re sorry to say that this pretty and relatively new restaurant in Artisans Alley, 555 Bitters Road, has closed. Owner Nancy Fitch still owns her first restaurant, The Peach Cafe, in Boerne.

Myron’s Prime Steak House Wine Dinner

Myron’s next wine dinner, which begins at 7 p.m. Friday, Sept. 30, will be featuring wines from Blackbird Vineyards. The price is $95 plus tax and tip. Reservations are required. Call 830-624-1024. Myron’s is in New Braunfels, 136 North Castell Ave.

On the menu: An orange-infused tuna tartare with jalapeño, avocado and ginger over a strawberry gastrique with the Arriviste  Rosé;  Tomato salad with fennel, pickled mushrooms, cherry reduction and a warm bacon vinaigrette with Arise Proprietary Red;  A mocha crusted scallop over a fennel and leek purée, with a savory toffee glaze with Illustration Proprietary Red. Main course:  Sous vide Beef Wellington over mixed bean succotash with sauce chasseur with the Contrarian Proprietary Red; dessert and coffee.

Surf and Turf at The Lodge

Today through Saturday (Sept. 24)  The Lodge Restaurant of Castle Hills offers a $35 prix fixe menu to please those who can’t decide between meat and seafood. Have ’em both. Call 210-349-8466 for reservations. The Lodge is at 1746 Lockhill Selma.

Start with Blue Crab and Pork Meatballs with Deconstructed Bahn-Mi; then Creamy Shrimp Bisque with Duck Confit Carnitas and Crispy Duck Skin. Third course is  Pan-seared Salmon with Roasted Squab Sauce, Dirty Rice and Red Pepper Jam OR  Cast Iron-seared Beef Tenderloin with “Creole Shrimp” and Creamy Polenta ($10 Beef Supplement). For dessert:  Key Lime Pie Tart with Vanilla Chantilly and Coconut Meringue.

The Monterey

Remember, y’all  (as we say in our best Paula Deen voice) that El Monty is now open on Monday nights. Same hours: 5 p.m.-midnight. 1127 S Saint Marys St.

Another thing to remember: We like gossip. So, if you have some juicy restaurant news that you can’t keep to yourself, email walker@savorsa.com or griffin@savorsa.com.We’ll be glad to spread the word.

 

 

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A Restaurant Closure, A Pomegranate Event and Treats for Teachers


A few notes on the San Antonio dining scene this Friday. Check out Nancy Fitch’s pretty Artisans Alley restaurant, The Pomegranate, for a cozy spring wine dinner. The Melting Pot is treating teachers to a $29 deal in June; and while one restaurant on San Pedro closes, a third location of Tommy’s will take its place.

 

The Pomegranate

Owner of The Pomegranate, Nancy Fitch.

7 p.m. Wednesday, May 25, 555 Bitters Road in Artisans Alley. $45 plus tax and tip.  For reservations, call 210-494-9111. Wine dinner starts with a series of California chardonnays, including Clos Du Bois, Wild Horse and Robert Mondavi. Fourth course is Estancia Cabernet Sauvignon and dessert is a luscious Jackson Triggs Vidal Ice Wine from Niagra, Canada.

On the menu: Heirloom Tomato Salad with fresh mozzarella, country olive tapenade and basil pesto, drizzled with balsamic syrup; Seared Scallops on baby frisee with warm bacon dressing and sauteed apples; Shrimp on Fried Polenta Cakes with Jammy Tomatoes; Herb-crusted beef with Cambazola toast points, wild mushroom confit and sauteed spinach. Dessert is Creme Brulee Napoleons with fresh berries and Sabayon.

 

Tommy’s Opens Fourth Location, Gonzaba’s Closed

Tommy’s, long a fixture on  Nogalitos, has expanded to its fourth location on San Pedro Avenue, at the former site of Gonzaba’s Mexican Restaurant, which has closed. Tommy’s opened at 6702 N. San Pedro Ave. last week. Other locations for Tommy’s Mexican restaurant are 1205 Nogalitos St., 8823 Wurzbach Road and 1075 S. Flores Ave.

 

Melting Pot has Treats for Teachers

It’s time for teachers to take a break and have a treat at The Melting Pot at a special $29 price. Teachers and faculty staff are invited to The Melting Pot for the four-course fondue dinner with drink specials that runs from June 12-16.  On the menu will be your choice of cheese fondue, a salad, and entree that includes Peppercorn New York Strip, Marinated Breast of Chicken, White Shrimp and Spinach Artichoke Ravioli. Also, a chemistry and mixology class is available for “extra credit, with $6 martini specials and $5 wine specials.

Make reservations and mention the “Teachers Appreciation Dinner”. The $29 price does not include tax or gratuity. The Melting Pot is at 14855 Blanco Road. Make reservations at 210-479-6358.

 

 

Photographs by Bonnie Walker

 

 

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Lines, Food, Spirits, Fun and More Lines


Barbara Hunt serves up a Mediterranean-style sandwich from Boardwalk Bistro.

Culinaria’s Grand Tasting is always an occasion for sampling excellent fare from the area’s best restaurants, fine wines and other spirits. But Saturday’s sold-out gathering was also a chance to mix and mingle with thousands of others while enjoying the evening.

Often that was while waiting in line for the likes of Jeff Balfour’s braised oxtail tostada from Citrus and John Brand’s combination of oysters from Ostra and pork belly from Las Canarias.

Guest chef Susana Trilling (right) from Oaxaca talks with Culinaria's director of development, Ginger McAnear.

It was the first time Ben Dorris had ever tried an oyster, but he braved a briny bivalve with friends Joe Carreon and Vanessa Jauer. He was not impressed with the texture, but his friends, who have had a little more oyster-eating experience, were.

The evening’s sponsor, Ambhar Tequila, offered samples of their silver, reposado and añejo tequilas as well as cocktails for those who wanted something in addition to the vast array of wines on hand. These ranged from the crisp Joseph Drouhin Puligny-Montrachet to the silky elegance of the Chalone Pinot Noir. Bottles of Belgian beer Stella Artois disappeared quickly during the balmy evening.

Diane Wiltz is one of the volunteers pouring wine at the Grand Tasting.

The long lines meant some restaurants had to stretch the food they brought, though each of the chefs and their restaurants brought enough for 1,500 servings. Barbara Hunt of Boardwalk Bistro started out serving a Mediterranean-style sandwich with lamb. When the lamb ran out, it became a vegetarian sandwich with a roasted tomato and some tzatziki sauce adding such bold flavors that no one really missed the meat.

Shea Ash of the Peach Cafe in Boerne handed out several treats, including a mini-muffuletta with olive salad from her business partner Nancy Fitch’s restaurant, the Pomegranate in Artisans Alley.

Guest chefs included Nordic chef Trine Hahnemann as well as Susana Trilling of Oaxaca, who hopes to have her new line of culinary products, including mole enhancers and salt from her region of Mexico, in area stores soon.

Chocolate truffles from Kirby’s and cake from Flour Power Cafe were among the choice desserts for those with a sweet tooth.

Long lines greet chef Jason Dady each year.

The longest lines were those waiting to sample the multi-course mini-meal prepared by Jason Dady’s restaurant group. As he has done in the past, Dady offered samples of dishes that represent his restaurants, which include the Lodge Restaurant of Castle Hills, Bin 555, Tre Trattoria, Two Bros. BBQ and the DUKTruck.

Shredded flank steak with a molasses-Shiner Bock barbecue sauce and a bright coriander-based pickle on top, a Mediterranean tossed salad, smoked deviled eggs with crab meat and cheesecake were among the various treats he served.

It took 22 members of his staff to keep the plates moving and to offer guests a personal explanation of what each dish was.

Lines were so long at Dady’s booth that the chef stayed more than an hour after the event ended to make sure everyone still waiting in line got to taste what he had to offer. We ran into Dady at The Monterey shortly before midnight where he was treating his staff to a late meal for the hard work they’d done.

Photographs by Bonnie Walker.

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Chefs’ Corner: Salad Niçoise from The Pomegranate


Pomegranate's beautiful Salad Niçoise satisfies even a hearty appetite.

Nancy Fitch, owner and chef at The Pomegranate, in Artisans Alley, says she has a special fondness for the Salad Niçoise on her menu.  When visiting in France, this is what she orders in “just about every place I go.”  The classic salad often has anchovies, and can have fava beans or other vegetables in it — each menu probably offers its own variations.

Owner of The Pomegranate, Nancy Fitch.

But Fitch, who also owns The Peach Cafe in Boerne, leaves off the anchovy and puts seared ahi tuna fillet on hers, along with slim, just-cooked green beans, hard-cooked egg, artichoke hearts, kalamata olives, potatoes and radicchio lettuce. The result is colorful and delicious. Share the full-sized salad at lunch with a friend, and it sets you back a relatively slim $10. (We’d also suggest a cup of the Crawfish Bisque, if it is on the menu. It is excellent.)

The Pomegranate’s Salad Niçoise

2 fillets (4-6 ounces each) fresh ahi tuna
Herbes de Provence, for seasoning (see note)
1 head butter lettuce
4 leaves radicchio  (use tender, inner leaves)
4 medium new potatoes, cooked, cooled, cut into large, bite-sized chunks and lightly  tossed in dressing (recipe follows)
2 hard-cooked eggs, peeled
½ large red bell pepper, roasted, peeled and cut into strips. Or, use canned red bell pepper
Handful of haricots verts (slim green beans) or 8 medium or small spears asparagus, cooked but not overcooked, cooled to room temperature.
2-3 artichoke hearts (not in heavy marinade), sliced in half
Cherry or grape tomatoes
Kalamata olives

Dressing:

2 tablespoons mayonnaise (or homemade aioli)
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons olive oil
Pinch salt and white pepper, to taste

For the Salad:

Lightly oil and season the tuna fillets with herbes de Provence, salt and pepper.  Sear them on both sides on a grill, a minute or so on each side. Set aside to cool for a few minutes.

Note: If you don’t have herbes de Provence, you can mix your own by using small amounts, in any combination, of sage, fennel seed, marjoram, rosemary, summer savory, basil, lavender and thyme.

On plates, arrange leaves of butter lettuce and radicchio attractively. Mix potatoes with dressing and set in refrigerator until ready to put on the plate.

Slice tuna across the grain and put each sliced fillet on top of the lettuces on each plate.  Slice hard-cooked eggs in half and put on plate. Put potatoes in center and add strips of bell pepper (keep them all together, not scattered over salad). Then, arrange the green beans or asparagus in another bunch on the plate. Place artichokes, cherry tomatoes and olives. It should look hearty and colorful (be sure the plate is large enough to comfortably eat from.)

Dressing for Potatoes (and more for salad, if desired)

Whisk together all of the dressing ingredients until well combined and smooth. Toss the potatoes in the dressing. If you want more dressing to serve with the salad, double the recipe and put the dressing on the side.

Makes 2 main-dish servings.

From Nancy Fitch, chef/owner, The Pomegranate, in Artisans Alley, 555 W. Bitters Road

Photographs by Bonnie Walker

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The Pomegranate: Fresh New Look in Artisans Alley


The Pomegranate opened its doors Thursday evening for a preview of Nancy Fitch’s new restaurant at The Shops at Artisans Alley, 555. W. Bitters Road.

Restaurateur Nancy Fitch welcomes guests to preview of The Pomegranate Thursday.

In the area across from what was once Apple Annie’s Tea Room, the new restaurant features fresh flavors with a healthful, Mediterranean theme. We sampled hummus, potato cakes with smoked salmon and sour cream, slider-sized sandwiches, pastries, cookies and more. Party-goers also checked out other seating areas that are situated around a central kitchen.

The walls are a pretty apple green. The main dining room has a polished wood floors, bead board and pressed-tin looking tiles on the ceiling. Sprays of flowers and, of course, the red fruit that gave the restaurant its name, are part of the decor in the light-filled area.

Fitch, left, who owns The Peach restaurant in Boerne, welcomed guests and said that the restaurant should be open in “about two weeks.”

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The Pomegranate Set to Open Mid-July at Artisans Alley


Nancy Fitch, former chef at Rosario’s Café y Cantina and owner of The Peach restaurant in Boerne, says she’s excited, but a little scared, too, about the debut of her new restaurant this summer.

The Pomegranate is taking shape in roughly the space formerly occupied by Apple Annie’s Tea Room at Artisans Alley, 555 W. Bitters Road. Apple Annie’s has moved to 2177 N.W. Military Hwy.

The name denotes a “pretty, healthful fruit,” says Fitch.The menu at The Pomegranate is fresh, affordable and contemporary and reflects Fitch’s personal taste. “I have put all the things I’d eat on one menu,” she says.

Fitch (right) was at the space in Artisans Alley recently, meeting with her decorator and picking colors. The walls were stripped back to the studs, but the kitchen area and dining room spaces were taking shape. The restaurant is across the hallway from where the Apple Annie’s dining room used to be.

Fitch says there will be a punched tin ceiling in one of the three dining rooms, while another will be small, with a high ceiling and view out to the patio. The restaurant will be able to seat more than 120 people.

At the beginning, The Pomegranate will be open for lunch from 11 a.m. – 2 p.m. From 2 p.m. – 4 p.m.  It will have desserts, coffee and tea. The lunch menu will have three soups and 10 salads, she says, including a Niçoise salad with grilled tuna, and a contemporary take on the popular Cobb salad. There will be homemade bread and “lots and lots” of desserts,” Fitch promises.

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