Tag Archive | "Tre Enoteca"

Jason Dady Opens Tre Enoteca in the Alley

Jason Dady has opened his latest restaurant venture: Tre Enoteca in the Alley at 555 W. Bitters.

Jason Dady

Jason Dady

The Italian restaurant is akin to the original Tre Trattoria on Broadway, but there are differences, Dady says.

Like the original, the pasta is made in-house, but at the new restaurant, there’s “a fancy extruder,” he says, and it allows the kitchen to use semolina flour to make a denser pasta.

Plus, there’s a wood-burning oven for the pizzas and large lounge that will feature a series of Old and New World wines as well as signature cocktails.

Tre Enoteca is only open for dinner at present, but more hours will be added soon.

Dady, who also owns Two Bros. BBQ Market, the Duk Truck and B&D Ice House, is always busy. So, though he has just opened Tre Enoteca, he’s hard at work on another project, the Shuck Shack, an oyster bar set for Grayson Street. That plan was to have the Shuck Shack opened by now, but work on the property and work with city officials have delayed that.

At Shuck Shack, expect at least three oysters from the Northeast and three more from the Pacific Northwest.

Dady got some shucking practice on Monday night. He served up oysters on the half shell during a special dinner at Feast that brought the chef and his team together with chef Stefan Bowers, who once worked for Dady.




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Tre Enoteca, Shuck Shack on the Horizon for Dady Group

From the Jason Dady Restaurant group come two new concepts geared towards families. Tre Enoteca and the Shuck Shack will be added to the Dady’s list of eateries this spring.

Tre Enoteca, a Tuscan ristorante that will be located at The Alley on Bitters Road, will feature house-made extruded dried pasta entrees, a mozzarella bar, as well as wood-fired pizzas and a bar program that features old- and new-world wines and signature craft cocktails.

Oysters on the half shell.

Oysters on the half shell.

The Shuck Shack, which will be close to downtown on Grayson Street, will offer oysters galore, as well as a great outdoor play area for the kids. With menu items like fish and chips, clam chowder a la minut, lobster rolls and oysters (both raw and baked) and a bar menu that will offer craft beers and carefully selected wines, guests can enjoy fresh, vibrant seafood with expertly paired drinks all in one location.

Both establishments will offer the fresh, creative cuisine the Dady Restaurant Group is known for, while keeping the atmospheres effortlessly balanced between elegant and family friendly.

Tre Enoteca

555 W. Bitters Road

Shuck Shack

520 E Grayson. St.


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Trader Joe’s Opens in Stone Oak

Trader Joes Logo croppedTrader Joe’s has opened its second San Antonio location. It’s at 403 N. Loop 1604 W., which is in the Stone Oak area.

Hours are 8 a.m. to 9 p.m. daily.

For more information, call 210-545-3123.

FOLC hosts wine tasting

FOLC Restaurant, 256 E. Olmos Drive, is hosting a wine tasting at 6:30 p.m. Wednesday.

The wines will be presented by sommelier Veronique Cecilia Barretto and Felicia Gonzales of Serendipity Wines.

The amuse-bouche pairings will be created by FOLC owner, chef Luis Colon.

The price is $20 a person. Seating is limited. Call (210) 822-0100 for reservations.

lockupguide1Herradura tasting at La Fogata

La Fogata, 2427 Vance Jackson Road, is featuring Herradura during its monthly free tequila tasting, which is set for 7:30 to 8:30 p.m. Oct. 15.

After the tasting, you can make the evening even more flavorful by ordering a margarita made with Herradura alongisdde a Quesadilla de Flor de Calabaza, (otherwise known as pumpkin blossoms and white cheese on thick masa tortilla).

Call (210) 340-1337 for details.

Look for Tre Enoteca

Jason Dady is opening Tre Enoteca Tuscan Ristorante and Vino Bar at the Alley, 555 W. Bitters. It’s the space that once housed Bin 555 and, more recently, Umai Mi.

Umai Mi, meanwhile, is moving to a smaller space within the Alley.

Crumpets sets sights on Oregon

mouton noirCrumpets, 3920 Harry Wurzbach, will showcase wines from Oregon a special dinner set for 7 p.m. Nov. 14.

Highlights of the multi-course menu include smoked trout fillet with Willamette Valley Riesling; Vol au Vent with Scallops Montrachet with Silvan Ridge Viognier; and Duck Breast with Wild Mushroom Rossini Sauce paired with Mouton Noir O.P.P. Pinot Noir. (Mouton Noir is made by former San Antonian Andre Mack.)

The price is $75 a person. Call (210) 821-5600 for reservations.

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