San Antonio Flavor 2022

Welcome! Welcome!

It’s been a rocky few years for the foodservice industry. Despite the pandemic, labor shortages, rising prices and other complications, San Antonio’s restaurant scene remains as determined as ever to make a comeback.

This year, grand openings, new concepts and expansions created an even broader landscape for San Antonio food lovers to explore. But what’s most intriguing about recent developments is the emergence of a new attitude. It feels as if chefs and owners have decided to finally take it easy, o ering new, exciting concepts with an air of approachability.

Even in San Antonio’s fine-dining spots, you can find a able bartenders willing to share musings on life or chef-owners excited to chat with your table about a particularly exciting ingredient. This issue of Flavor looks to celebrate that trend, inviting diners and proprietors alike to slow down, spend some time and share with one another.

To that end, we profiled three local culinarians who embody these ideals of sharing and approachability. We also highlighted elevated takes on the most casual of meals — brunch, anyone? — and spoke with local chefs who strive to present food that’s just as beautiful as it is delicious.

We also organized a collection of must-try dishes, ranging from humble fish and chips to complex Asian eats, because what is Flavor without top-notch dining suggestions?

We invite you to turn the page and reintroduce yourself to San Antonio food, courtesy of some of the city’s most talented people. We’re fortunate to have each other after the last couple of years. Let’s get back to having fun.

Cheers!

Nina Rangel, Food + Nightlife Editor

Three to WATCH

San Antonio’s food and drink scene has experienced a steady evolution, and it’s still undergoing post-pandemic changes right now. Many of those have to do with accessibility. Diners want a more easygoing relationship with high-quality food and drink, and restaurateurs are doing their best to provide it.

We challenged three San Antonio pros who are promoting a more accessible approach to food and drink to step out from behind the scenes to share what they’re doing and why.

Stories by Travis E. Poling Photography by Josh Huskin

Teddy Liang recalls his grandmother dressing him at 5 a.m. and taking him to the neighborhood market in Houston. At every stall, vendors greeted her warmly with familiarity and respect. The fishmonger set aside the best of the day’s catch for her.

Armed with ingredients from her trip, she would start cooking.

“People would drop by for conversation and food throughout the day,” Liang said. “She would selflessly give. She took care of family by feeding them. She took care of people by treating them like family.”

Those memories and lessons have informed Liang’s philosophy throughout a culinary career that started with washing dishes at Mongolian barbecue franchise Genghis Grill and has since taken him into some of San Antonio’s best-regarded restaurants and the kitchens of NBA players.

Despite a veritable Who’s Who of culinary names in his contacts, the chef-consultant doesn’t seek the spotlight. Liang’s breadth of experience allows him to work behind the scenes with restaurants’ culinary staffs to offer anything from another helping hand to a life coach in the kitchen.

“I’m the Asian version of Gordon Ramsay, but one who doesn’t yell,” Liang quipped.

His current work includes overseeing kitchen operations for five dining spots including the Esquire Tavern and its companion Hugman’s Oasis, Asian fusion spot 375° Social Kitchen in Selma, Gather Brewing Co. in Universal City and the highly anticipated Conserva Elevated bar and small-bites lounge near The Dominion.

Among his past projects are Sari-Sari Filipino Restaurant, Dashi Sichuan Kitchen + Bar, The Hayden and Alamo Biscuit Co.

Liang’s corporate clients include food service company Levy, for whom he consults on its operations at the AT&T Center in San Antonio and Q2 Stadium in Austin. He also serves on the board of the San

Antonio Chef Cooperatives.

“If your restaurant is stuck, he can get it moving,” said chef Stephen Paprocki, co-founder of the co-op. “He’s everywhere and he’s independent, so nobody is going to steal him as a chef. But he’s personable and inspires the kitchen. When he’s there, he’s the one people come to in the kitchen.”

Liang said he wants to instill his grandmother’s longstanding ideals of family to each project. In nearly every instance, he encourages the common culinary tradition of a daily “family meal,” where team members on shift gather for a quick bite prepared by one of the kitchen staff.

Those familial ideals can be as much about empathy with the kitchen staff as they are about understanding the dishes coming from them. It’s an industry with a high rate of burnout and can be a grind without the right mental state.

"You have to understand that it’s a lifestyle to live in and not just a job,” Liang said. “Adventure, investigating, exploring things. Sometimes that gets lost in the industry. We need to be encouraging that exploration and curiosity. We need a little hope.”

TEDDY LIANG

CHEF-CONSULTANT

‘If your restaurant is stuck, he can get it moving.’

Although Cara Pitts and her husband Marcus make a living selling vegan food, she didn’t cut animal products from her diet cold turkey.

Although inspired to shed meat, dairy and eggs from her diet by a documentary about vegan diets, she did so gradually. Along the way she developed a passion for finding ways to make great-tasting baked goods without animal products. She opened Southern Roots Vegan Bakery in San Antonio in 2018.

The learning curve was steep but with help from culinary accelerator Launch SA’s Break Fast & Launch — a program jointly run by the city and small-business lender LiftFund — she and her husband soon had their goods in area farmers markets.

They found fans quickly. At a vegan market in Killeen, they sold out in the first hour of the six-hour event. As a food vendor at San Antonio’s massive MLK march, they did well even though they were sandwiched between vendors selling turkey legs and fried catfish.

At the start of 2020, Southern Roots turned to online orders to satisfy sweet tooths all over the country, and by the time pandemic lockdown started that March, the business had made the leap to selling almost completely online.

“We need to get more plant-based options out there in the universe,” Pitts said.

Over the past three years, the company has fielded orders from all 50 states, with Texas, California, New York and Florida in the lead. Its mixed box of cake donuts is the best seller, featuring flavors including “OG glazed,” red velvet and lemon drop.

Pitts said her grandmother — the original taste tester for the red velvet donuts and the inspiration for many of Southern Roots’ creations — couldn’t believe that the sweets were vegan. The Mary Lee Lemon Cake, another popular item, is named after her.

Southern Roots is still struggling to get picked up by major food service companies, but Pitts said she is forging relationships with hotels, colleges and other institutions looking to offer vegan baked goods to diners.

To that end, the business launched a Dorms & Donuts college ambassador program that tasks students with bringing the goods to college events to create both awareness and new business. Pitts said college kids are a natural resource when it comes to spreading the word about her brand.

But the expansion doesn’t end there. Cara and Marcus Pitts recently acquired the Boerne-based vegan ice cream company Cielo Scoops, a brand they hope to expand by delivering throughout the country. Cielo offers a baker’s dozen of flavor options but Sea Salt Caramel tops them all, she said.

CARA PITTS

VEGAN BAKERY

OWNER OF SOUTHERN ROOTS

“We need to get more plant-based options out there in the universe.”

DERIK CORTEZ

MANAGING PARTNER AT SOJOURN

Asojourn, by definition, is a temporary stay. It’s also a fitting description of many bartenders’ lives. Moving from place to place and gaining experience and the freedom to try new things along the way is a hallmark of the cocktail slinger’s trade.

For Derik Cortez, managing partner of newish downtown bar Sojourn, his latest project is the culmination of those years of experience behind the bar — and sometimes behind the scenes — that began at 21.

Cortez was in college and getting over a rough romantic breakup when he saw a late-night television ad for bartending school. He took the leap, and on his first shift as a barback he made $280, a princely sum for a night’s work in 1998.

“I really loved the bar life. I really loved bartending, so I quit my job,” Cortez said.

Cortez worked to combine the speed needed to be successful in dive bars with the ability to craft cocktails for upscale establishments. Eventually, George’s Keep recruited him. There, he adopted the bar’s

high-end but approachable cocktail philosophy. That outlook moved with him to Jazz, TX, the underground bar and music venue in the basement of The Pearl’s Bottling Department building.

When Jazz, TX closed as part of state-mandated COVID-19 lockdowns, Cortez looked to future projects. He had already been working on his own downtown bar but stepped back from that lease when the pandemic hit. That distance gave him time to consult for a bar in Midland and participate in an online mentorship program organized by the University of Houston and Hilton hotels.

He also consulted on the bar programs at Mixtli Progressive Mexican Culinaria and Box St. All Day restaurants.

In 2020, Cortez was approached about the downtown space he’d previously planned to open — the former location of shuttered craft cocktail haven Juniper Tar — but things were still in flux due to the COVID crisis. But, in spring of 2021, the timing was

finally right, and he opened Sojourn on Aug. 5 of this year, steps from the Frost Tower.

Eager to avoid pretentiousness, Cortez kept Sojourn’s décor light and bright. His vision was to create a space where guests can escape.

“It’s OK to come in shorts,” he said.

Cortez’ busy schedule includes consulting for another bar in Midland, which he's considering becoming a partner in. He’s also got two separate projects going in San Antonio, including on the River Walk’s southern reach and another on the West Side.

The pandemic created a reset of the industry, Cortez said. But, to his mind, some spots have veered in the wrong direction. He’s confident his dedication to educating his staff in the art of hospitality and seamless service will transcend current and future projects.

“The hospitality industry is the only one where you shadow somebody for a day then you’re on your own,” he said. “We needed to be shaken up and realize, ‘Hey, we’re doing this wrong.’”

‘I really loved bartending, so I quit my job.’

By Ron Bechtol + Nina Rangel

DISHES 15 Must Try 15 Must Try Must

We recently became acquainted with the term “culinary bucket list,” which is exactly what it sounds like: a collection of dishes that foodies owe it to themselves to try before they die. Here’s a list that, at least for 2022, sums up those dishes on o er in San Antonio. Given the amazing growth of the city’s culinary scene, it wasn’t easy to narrow the list to a manageable 15.

Try Try

We all have friends who claim to loathe lamb — you may even side with them yourself. But lamb is at home in many culinary cultures, and it’s well worth getting to know. One good way to ease into the meat is through one of its most tender and mild cuts: the chop. The Signature Lamb Chops at Dashi are an approachable introduction: just spicy enough, red-

Dashi approachable

olent of cumin, garlic and ginger — and accompanied by onion and bell peppers. The dish will win over even the most skeptical. Once convinced, you may even want to move on to Dashi’s version No. 2, seasoned with “numbing” Sichuan peppercorns. 2895 Thousand Oaks Drive, (210) 562-3343, sichuandashi.com.

will

Guacamole con Bichos Guacamole con Bichos

AT CUISHE COCINA MEXICANA

In the minds of most, bugs are for squashing or swatting. But many cultures find them perfect for frying and eating, and in a world with an expanding population and diminishing resources, we may all have to come to the same conclusion.

Cuishe Cocina Mexicana is a great place to begin an entomophagous journey. The bugs, or bichos, in question may include crickets and tiny scorpions, but they come

served with a scoop of excellent — and, perhaps more importantly, familiar — guacamole and tiny tortillas for crafting tacos that are both creamy and crunchy. The brave may also choose to add chinicuiles, or red agave worms, for an upcharge. A shot of mezcal is recommended for both courage and costumbre. Multiple locations, cuishemx.com.

AT LIBERTY BAR Meatballs Meatballs

There’s no argument that Southtown standard Liberty Bar excels in many arenas, but the word “cozy” may encompass all of them that matter. Aside from the warmth of the historic multi-level building the eatery calls home, the iconic pink spot also o ers up a menu of comforting eats that are at once whimsical and hearty. A favorite example is the meatballs, which are crafted from a blend of ground beef and lamb. The quartet of golf ball-sized orbs are served in a piping pool of house-made red sauce, sprinkled with parmesan cheese and accompanied by garlic sourdough toast made onsite. The dish is hearty enough for a solo lunch, but could also be shared — if that’s your inclination. 1111 S. Alamo St., (210) 227-1187, liberty-bar.com.

When lanky Brit Bruce Auden burst onto San Antonio’s dining scene more than 25 years ago, the city took notice. These days, the cuisine at Auden’s Biga on the Banks still attracts attention, highlighting local ingredients in a fashion that’s become his hallmark approach. One current plate typifies that dedication: spiced South Texas antelope and Lockhart quail — a kind

of surf and turf, only with double turf. Gamey antelope contrasts with the crusty quail, pulled-apart Brussels sprouts add an earthy touch and a wedge of savory goat cheese tart completes the plate with its creamy texture. 203 S. St. Mary’s St., (210) 225-0722, biga.com.

Mussels Mussels

AT LA FRITE BELGIAN BISTRO

Belgium has a good claim on being the country of origin for “french” fries, and La Frite does an especially good job of turning out paper cones of the potato that conquered America. The point here, though, is to have them with moules, or mussels, another product of which Belgians are especially proud. There are seven di erent versions at La Frite, of which Marinières — white wine, cream, shallots and garlic — is the undisputed classic. Have these first. Then feel free

to graduate to, say, a Thai version with red curry and coconut milk, another Asian iteration with sake, ginger, garlic and scallion or even a Basque rendition with Spanish chorizo and various smoked chiles. It’s all but obligatory to at least consider a Belgian beer on tap, though a bottle of Muscadet or Sancerre wouldn’t be a faux pas. 728 S. Alamo St., (210) 224-7555, lafritesa.com.

Torta Ahogada Torta Ahogada

It starts out like a sandwich but finishes almost like a soup,” Ro-Ho chef-owner Jorge Rojo once said of his initially unfamiliar but now deservedly popular “drowned” torta. Yes, it’s supposed to get soggy. This classic from Guadalajara starts with puerco — you can get pork butt, pork carnitas, pork or a mix of all three — tucked into a birote bun that’s been sliced and slathered with refried beans. It’s all then doused in a mild but flavorful tomato sauce that may have encountered a little

chile de arbol. If it hasn’t, add some. Garnishes including sliced cabbage, pickled onion, radish and lime wedges add a fresh touch of brightness. As you eat, the bread will begin to dissolve into the sublime “soup” Rojo mentioned. A side of avocado or guacamole wouldn’t be a mistake, nor would a frosty cerveza. 8617 N. New Braunfels Ave., (210) 800-3487, ro-hoporkandbread.com.

This Pearl-adjacent Asian-American fusion spot is known for its whimsical interior design, replete with pink details and gilded accents. However, one menu item proves one universal truth that no matter how cute you are, sometimes you just need to smash some shit. Enter Best Quality Daughter’s Smashed Cucumbers, with juicy heirloom tomatoes, sesame garlic dressing and cilantro.

Smashed

A starter this complex and umami-riddled threatens to punch you in the face, but trust us when we say it’ll have you coming back and saying, “Thank you chef, may I have another.” Try adding a side of Thai chimichurri for an extra layer of flavor. 602 Avenue A., (210) 819-4236, bestqualitydaughter.com.

PHOTO CREDIT ADAH ESQUIVEL

Birria Birria

Surely, you remember the birria frenzy that overtook San Antonio a couple of years back. We got goat, lamb and beef variations of the savory stew, even taking it so far as to turn the hearty meal into griddled quesitacos and quesabirria with caldo for dipping. Fad or not, the original goat version is always worth a revisit, and Southtown’s Cascabel delivers a delectable version. The spot’s diminu-

tive interior is decorated with arty responses to the more-Mex-than-most cuisine, and the shady patio is great in appropriate weather. The birria is a sultry broth featuring shredded chivo, or goat, sparked with a cascabel chile sauce. Accompaniments include cilantro, chopped onion and lime plus house-made corn tortillas. 1000 S. St. Mary’s St., (210) 212-6456, cascabelmexicanpatio.com.

Tacos de Mollejas Tacos de Mollejas

Mollejas, or sweetbreads, may be not so much maligned as misunderstood by most of America. Technically, they can be the pancreas or thymus gland of a cow, but who needs to dwell on the origin of something so delicious? San Antonians of a certain age have the advantage here: they might well remember the crispy-yet-creamy mollejas a la plancha served up by the legendary Mario’s, a long-gone restaurant located where UTSA’s

downtown campus now stands. Others should head straight to Milpa where chef Jesse Kuykendall fries their version of mollejas for stu ng into corn tacos, best adorned with a splash of unabashed salsa roja or salsa verde. They’re a riot of tastes and textures that’s more than su cient to banish any thoughts of provenance. 5253 McCullough Ave., (210) 990-2349, milpasabor.com.

White Mushroom Salad White Mushroom Salad

This salad is a lesson in less-is-more: a study in the perfection possible with prosaic products. At first glance, the dish appears to be merely a mound of sliced mushrooms — white supermarket-style button mushrooms, at that. But look closer: the fungi are sliced almost paper-thin. So, too, the red onion and radish that add crunch and bite. There are flecks of flat-leaf parsley for contrast, and a whi of citrus to counter the faint aroma of forest floor. A modest film of extra-virgin olive oil plays against the salad’s lemony acidity and a scattering of

pomegranate seeds provides bursts of tart flavor and sparks of jewel-bright color. And then there’s the final touch: before leaving the kitchen, the chefs shower it all with delicate shavings of pecorino Fulvi, an origin-protected sheep’s milk cheese produced north of Rome and aged for a minimum of 10 months. Ordinary mushrooms perhaps, but an extraordinary result. 2195 N.W. Military Highway, (210) 503-5121, clementine-sa.com.

AT POLLOS ASADOS LOS NORTEÑOS Pollos Asados Pollos Asados

On your way into Pollos Asados, you’ll likely pass by an aromatic armada of sizzling chickens, orange-hued with a colorful secret marinade. This is a great introduction to things to come once seated inside the restaurant’s bustling and boisterous original location on Rigsby Avenue. You can order either a whole or half chicken, and it will come to you with skin that’s burnished and

blissfully fatty, accompanied by a steamy grilled onion, grilled jalapeño, red and creamy green salsas, lime and fresh corn tortillas. Put a little bit of everything into a tortilla and liberally squeeze that lime — it’s there for a reason. Multiple locations, polloslosnortenos.com.

SpecialtySausage

Helmed by brothers Nick and Elliott Reese, the eponymous Reese Bros Barbecue is one of the newest pits in town. Despite limited opening hours, it’s already garnered plenty of praise for its brisket, smoked turkey and thoughtfully tweaked sides such as a poblano-inflected macaroni and cheese and a slaw strewn with fresh pea shoots. The Reeses also prepare their own tortillas, just one

indication of the Mexican traditions that influence their otherwise totally Texas barbecue. Another nod to Latin American flavor is the house-made sausages, the most frequently available of which appears by the link with Oaxaca cheese and serranos with a hint of comino plus a touch of powdered red chile. There’s just enough cheese, and just enough heat. 906 Hoefgen Ave., (512) 925-9205, reesebrosbbq.com.

Conchas Conchas

AT

ALEBRIJE

Many San Antonians have their favorite source for the iconic concha, and that’s all well and good. But we argue that Alebrije, a young momand-pop operation near JBSA-Fort Sam Houston, is worth at least one visit. The couple’s conchas impress first in their array of colors — soft coral, pale turquoise, sea-foam green — stretched tightly over the domes of the pastry and incised with scratches that evoke, but don’t replicate, the traditional shell pattern. But beauty is more than shell deep at Alebrije. The lightly sweet breads could easily stand on their own without the decorative overcoat. Fair warning: these may cost several times more than the ones from your corner panadería, but they’re worth it. At least once. 1931 N. New Braunfels Ave., (210) 551-1771, alebrijesa.com.

AT STELLA PUBLIC HOUSE

Bee Sting Pizza Bee Sting Pizza

We could always do with a slice of expertly crafted pizza, but when it comes to inventive toppings and unexpected flavor combinations, we leave it to Blue Star Arts Complex staple Stella Public House to blow our minds. A staunch purveyor of local farms and small businesses, the eatery delivers on SA-grown tastiness with its Bee Sting Pizza. Slices of locally sourced onion and serrano peppers add a satisfying crunch to a pie blanketed with house mozzarella

and large rounds of dry soppressata salami. It’s the addition of Grana Padano — a cheese similar to Parmigiano Reggiano — as well as finely chopped cilantro and a drizzle of local honey that elevates this o ering to new heights. It takes advantage of your expanded sinuses to allow the nuances of sweet, spicy and unctuous flavors to mingle freely. 1414 S. Alamo St., (210) 277-7047, stellapublichouse.com.

Fish & Chips Fish & Chips

San Antonio transplant Matthew Rose o ers up crisply fried fish and chips that will satisfy any craving for the undisputed national dish of Great Britain. The bloke is a British native, after all. Rosey himself posts up in his compact food trailer at several local drinkeries, including Tandem on the South Side and Black Laboratory Brewing on the East Side, doling out a simple menu of fish and chips,

served in Styrofoam with packets of tartar sauce, ketchup and malt vinegar, the latter of which traditionalists should lean hard on when it comes to dressing the expertly fried chips. One is counseled to eat it on the spot, preferably with a cold beer. Locations vary, Facebook.com/roseysfishandchips.

Special Special EARLY RISER’S

By Nina Rangel

Over the past five years, the Alamo City has experienced a boom in eateries where breakfast, brunch and good vibes are the star attractions.

These new dining spots aren’t just opening early, though. They’re whipping up early morning fare with unexpected ingredients such as tru es and caviar, and turning to new and high-quality ingredients to elevate comforting dishes. What’s more, many are taking a fun and easygoing approach to the ambience, making the first meal of the day a truly eye-opening experience.

“It’s playful, casual and it’s fun. I think people gravitate towards that, especially coming out of the pandemic that crushed so many hopes and dreams and aspirations,” said James Moore, chefowner of Full Belly Cafe + Bar (427 N. Loop 1604 West, Suite 202, (210) 236-5374, fullbellysa.com), a San Antonio brunch spot that opened shortly before the COVID crisis hit U.S. shores. “Maybe a little

whimsy is just what people are looking for.”

When it opened, Full Belly o ered breakfast, lunch and dinner, but Moore scaled down his menu amid the uncertainty of the pandemic. After analyzing the trends, the solution to surviving and thriving seemed clear, he added.

“When we were conceptualizing the restaurant, I don’t think brunch had begun to peak quite so hard yet, and the cocktail program certainly lent itself, at the time, to more of an at-night thing,” Moore said. “Quite frankly, we sell a ton of cocktails. I love that people are happy to drink cocktails at 10 a.m. with a burger or something savory. It’s just turned into something that consumers want that we do well.”

WAKE UP VIBES

Newish Hemisfair spot Box St. All Day 41 d

Photo Credit: Ashley Medrano Photography

HONEYANDPICKLE.COM

39 (623 Hemisfair Blvd., Suite 108, (210) 4765705, boxstallday.com) has also made its name with a blend of breakfast and booze. Unlike Moore’s concept, morning meals were a big part of Box St.’s design from day one. The owners of the brick-andmortar iteration of the popular food truck Box Street Social also sought to embody the fun, funky attitude the trailer was known for.

From an eclectic restaurant-wide playlist to murals on blush pink backgrounds to cheeky tabletop wine chillers — one reads, “You’re doing great, bitch!” — Box St. could be considered one of the buzziest brunch spots in town. Aside from the Instagrammable space, the food rewards knowledgeable diners with elevated breakfast and brunch favorites.

The spot’s milk-bread french toast and Thicc Boi Pancakes are heavenly on their own, but each plate is also accompanied by compotes and whipped creams that take them to a new level. Chef-owner Edward Garcia III says he thinks the extra touches resonate with guests. Just don’t call them new “twists.”

“When I want brunch, it’s something like the chilaquiles or the burrito, and people say, ‘Oh, it’s a twist on it,’ and I don’t know,” he said. “That’s who we are, so it’s not a twist. It might be a twist on a classic … but this is who we are.”

CHANGING PEOPLE’S MINDS

The idea of exploring new ingredients or European-style techniques may sound daunting to diners in the Land of Pu y Tacos, but some San Antonio restaurateurs see breakfast as the ideal opportunity to sneak them in.

Cullum’s Attaboy (111 Kings Court, cullumsattaboy. com) serves up a no-nonsense menu of brunch faves, some adorned with tru es and caviar. Yes, “nononsense” and “tru es and caviar” can both apply to the same dish. The pairing of omelets and such fancy ingredients may sound unorthodox — but that’s sort of the point.

“I’ve been able to find my way, and I want to make things I couldn’t a ord accessible,” chef-owner Christopher Cullum said. “I don’t feel like there is a real reason to mark up those luxury items. Just because they’re nice, that shouldn’t mean everyone shouldn’t have access.”

Cullum’s late father, the renowned jazz musician Jim Cullum Jr., held a longstanding residency at downtown’s The Landing Jazz Club, which a orded the younger Cullum exposure to high-end foods and techniques early in life.

Brunch allows Attaboy to employ a counterservice model with minimal sta , which lets the chef o er high-dollar delicacies without a markup. In the end, diners get to explore fancy AF culinary territory without breaking the bank.

“The way I like to cook and plate and operate businesses is minimal, but I also want to cook things that people don’t think they want to eat or spend money on,” Cullum said. “I like changing people’s minds.”

Who knows? Maybe minds are primed to change with that first cup of co ee.

PAINTING WITH A Plate

Plate

By Nina Rangel

Foodies know the moment of ethereal pause that occurs when a plate of gorgeous food is placed on the table. It’s almost a spiritual event. You feast first with your eyes, wondering if what’s in front of you is too pretty to eat.

Of course, you end up eating it anyway — the aesthetics of the plate becoming less important as your hunger grows. But we’re right to consider just how much thought and e ort goes into these beautiful creations before they arrive at our table.

For Elise Russ, pastry chef and co-owner of San Antonio’s Clementine — a new-American restaurant known for Southern-inspired fare that also happens to be pleasing to the eye — the visual artistry is a chance to

unleash her creative spirit.

“My mom and my two sisters are really artistic; our house was very centered around the arts, but I can’t draw to save my life,” Russ said. “I grew up in Atlanta, and my mom would take us downtown for art lessons and art classes, and I was just awful. But I feel like that’s why my pastry is my creative expression now. It balances everything else that we have to deal with, like managing the books and the sta and everything. So, you get this one outlet where you really get to just make something beautiful.”

Like all masterpieces, edible works of art endure many transformations and thoughtful edits before being presented to hungry guests, said Russ’ business partner and husband, James Beard 45 d

43 Award semifinalist chef John Russ.

“There are often dishes that hide behind other dishes that we don’t even see until we’veworked with it for some time,” he said. “You just keep revising. I think that that’s a big space where most chefs have to find their reality. You sometimes have to put something out that’s not perfect and allow the guest interaction to help evolve it.”

PICKING THE RIGHT VESSEL

A lesser-known part of the design process that goes into a menu item includes careful consideration of the serving vessel. In the case of nationally renowned Mixtli Progressive Mexican Culinaria, part of each seasonal menu’s budget is dedicated solely to commissioning custom dishware from a handful of artisans, including Melina Lozano of San Antonio’s Agave Muerto Clay.

“For me, the biggest inspiration when it comes

to creating a dish starts with the vessel in which we’re going to plate it,” said Mixtli chef and coowner Diego Galicia. “That’s where you’re going to paint this story, you know: is it paper, is it a canvas or a plate? We’ve used everything from wood to rocks to ice … . A plate shouldn’t just be something where you deposit a food item. That’s why, to us, it’s so important to have something beautiful to serve the food in or on, because it’s a pedestal that elevates what we’re trying to do.”

Galicia and his business partner Rico Torres earned a James Beard Award nomination in 2018. Food and Wine Magazine named them among 2017’s Best New Chefs.

Mixtli’s relationship with earthenware artists showcases the beauty of their handcrafted vessels. In turn, that complements the eatery’s dedication to old-world techniques and ingredients in its execution of hyper-regional fare. Aside from the simplicity and precision that dictates the visual presentation of Mixtli’s food, the chefs said the layout of each plate guides the diner in how to consume it.

UNDERSTANDING THE APPEAL

Since the emergence of the over-the-top presentation trends of the

1980s, researchers have gained a new interest in exploring the subjective aesthetics of food. Indeed, recent research suggests that consumers consider pretty, “Instagrammable” food to be healthier or better-tasting based on its visual appeal.

A study by the Crossmodal Research Laboratory at the University of Oxford served 30 men and 30 women one of three salads containing the exact same 17 ingredients — the only di erence was in presentation. Researchers determined that the plates considered more artistic and more complexly presented were more liked than the other presentations.

Subsequent studies by James Beard Awardwinning food journalists and the National Library of Medicine support claims that the aesthetic appeal of dishes influences perceptions about their taste. Participants in the research gave higher taste ratings to dishes with artistic presentations and expressed a willingness to pay more for them.

That shouldn’t come as a surprise, Clementine’s John Russ said. He noted that San Antonio has no shortage of chefs who understand that diners eat with their eyes.

“Just like a good oil painting or a statue or an engraving all have di erent textures, I think some of the most beautiful dishes are not just appealing in their physical composure, they’re interesting and thoughtful in all ways: complementary flavors, varying texture and composition,” he said. “We’re lucky to have local chefs who are able to create art like that and share with guests and potential guests on multiple platforms. It speaks volumes about what we can look forward to in San Antonio’s culinary landscape.”

PHOTO CREDIT NINA RANGEL

Restaurant 2022 Listings

ALTERNATIVE DIETS

Cake Thieves After years running a commissary operation and dropping off its sweets at other local dining spots, vegan pastry outfit Cake Thieves Bakery has its own storefront. Look for it between Credit Human and Korean-influenced eatery The Magpie at Hackberry Market. 1602 E. Houston St., instagram.com/ cakethievesbakery.

Earth Burger Try the original Earth Burger (veggie patty on a wholewheat bun with lettuce, onions, pickles, tomatoes, mayo, mustard and secret sauce spread). Coconut soft serve is the bomb. Multiple locations, eatearthburger.com.

Green Vegetarian This long-running vegetarian spot focuses on cruetyfree interpretations of standard comfort foods. Entrées can instantly be made into vegan dishes with the substitution of vegan cheese for dairy cheese. 255 E. Basse Road, Suite 940 (210) 320-5865, eatatgreen.com.

Pharm Table Ayurvedic diet or not, diners will find plenty to nosh on in this vegetable-forward oasis by chef Elizabeth Johnson. Expect bountiful salads and worldly techniques. Protiens such as avocado, za’tar-crusted salmon and Sephardic chicken can be added to any plate. 611 S. Presa St., (210) 802-1860, pharmtable.com.

Powerhouse Bakery Eating on a plan doesn’t mean missing out on all of the goodies. The dietitian-led shop is 100% gluten free. 4902 Golden Quail, Suite 101, (210) 722-8464,

powerhousebakery.com.

Sweet Yams The first restaurant to offer vegan options to the East Side — and, oh, how sweet and funky it is. Chef Gus brings organic southern food and juices. 218 N. Cherry St., (210) 229-9267.

Viva Vegeria Viva Vegeria is still putting a plant-based spin on TexMex. Go for the vegan nachos, mole poblano or raw stuffed avocados. 1422 Nogalitos St., (210) 465-9233, myvegeria.com.

Zedric’s Sometimes you just want to leave the cooking to the pros. Let chef Zach Lutton and his staff-prepared meals — more than 80 at any given time — help you stick to your eating plan, whether it be gluten-free, paleo, vegetarian or something else. 9873 Colonnade Blvd., (210) 541-0404, zedrics.com.

AMERICAN + BARBECUE

2M Smokehouse “BBQ con ganas” is the motto at this Texas Montly-approved joint where eager diners line up as early as 8 a.m. for brisket, sausage and sides. 2731 S. W. W. White Road, (210) 885-9352, 2msmokehouse.com.

Augie’s Barbed Wire Grill Slowroasted, never rushed, Augie’s packs on the meat by the pound. Drop into their beer garden for some brews with your ‘cue. Multiple locations, augiesbs.com.

B & B Smokehouse The Southside knows good ’cue. Since 1984, the juicy

chicken, and sweet ribs have kept folks coming back for more. 2619 Pleasanton Road, (210) 921-2745, bbsmokehouse.com.

The Barbecue Station For more than 20 years, the Barbecue Station crew has stood behind its promise to deliver fresh, quality meats. Tender, succulent entrees dominate the menu along with meats sold by the pound. 1610 NE Loop 410, (210) 824-9191, barbecuestation.com.

The Big Bib BBQ Located off Austin Highway, The Big Bib boasts some of the best brisket and baby back ribs in town. Their smoky, tangy sauce is irresistible, but don’t miss the amazing cobbler. 104 Lanark Drive, (210) 654-8400, thebigbib.com.

Blanco BBQ Sandwiches and po’boys make the cut, so to speak, and most meats can be turned into a combo. Plus the space offers plenty of seating for groups of all sizes. 13259 Blanco Road, (210) 251-2602, blancobbq.com.

Burger Boy Drive-thru burgers need not be limp and bland affairs. This local chain keeps those in the know happy with home-style burgers made to order, crinkle-cut fries and fresh milkshakes. Multiple locations, burgerboysa.com.

Chatman’s Chicken Chicken done right is the main priority at this Southside joint. With only two options for chicken — lemon-pepper and spicy — your fate lies in which flavor you pick. Load up on sides like the creamy mac ‘n’ cheese or perhaps the corn fritters. 1747 S. W.W. White Road, (210) 359-0245.

Chris Madrid’s Chris Madrid’s has made countless half-pound Macho-sized tostada burgers since its launch in 1977, but a fire put this Beacon Hill spot out of commission in 2017. These days, the restaurant serves up the same local favorites from a rebuilt structure. 1900 Blanco Road, (210) 735-3552, chrismadrids. com.

Double Standard The new “American Tavern” concept from the group behind San Antonio foodie havens Hot Joy, Barbaro and Little Death o ers craft cocktails, burgers, steak frites, roasted chicken and fresh seafood from the ground floor of downtown’s Rand building. 114 E. Houston St., (210) 977-0005, doublestandardsatx.com.

Fattboy Burgers & Dogs Autonomy to choose your destiny is nice. You can do just that at Fattboy with either your burger or dog, so go nuts. 2345 Vance Jackson Road, (210) 3773288, fattboyburgers.com.

Papa’s Burgers Robert Walker’s passion for great food and customer service has made Papa’s Burgers a West Side institution. This is casual dining done well — the business has been recognized by both locals and national publications as one of the best burgers in America. Multiple locations, papasburgerssatx.com.

Reese Bros Barbecue National publication Bon Appetit recently put the smoked meat purveyor on its 2022 list of 50 Best New Restaurants in America. Just show up early, since these guys sell out on the daily. 906 Hoefgen Ave., (512) 925-9205, reesebrosbbq.com.

Smoke Shack BBQ Cue connoisseur Chris Conger turned a sleepy spot across the Witte into barbecue church that was featured on Diners, Drive-ins and Dives. 3714 Broadway, (210) 829-8448, smokeshacksa. com.

South BBQ & Kitchen One expects smoky, tender brisket and ribs to be the stars at any Texas barbecue joint, but at South you’ll also find a number of standout sides. The house-made spicy pickles, coleslaw, German potato salad and creamed elote are enough to warrant repeat

visits. 2011 Mission Road, (210) 4370070, southbbqkitchen.com.

The Broadway 5050 San Antonio’s original good-times bar has been an Alamo Heights favorite since opening its doors in 1935. After undergoing some work to its interior and menu, it’s got a new lease on life. 5050 Broadway, (210) 826-0069, broadway5050.com.

TJ’s Hamburgers The South Side’s crown jewel in burger form. TJ’s is the spot for shakes and have-ityour-way burgers on the cheap for more than 40 years. Family-friendly and delicious, TJ’s Hamburgers has lasting power. 2323 W. Southcross Blvd., (210) 927-7331.

Two Bros. BBQ Market The outside patio makes a great outing for family dinners while the inside has the rustic charm of a Texas Hill Country farmhouse at this Dady brothers-created joint. 12656 West Ave., (210) 496-0222, twobrosbbqmarket.com.

Wrigleyville Grill Experience hot dogs, the Chi-Town way. If the buns don’t have poppy seeds, you’re in the wrong spot. It’s not Chicago, but it’s as close as you’ll get without leaving the city. 602 NW Loop 410, Suite 146, (210) 369-9833, wrigleyvillegrill. com.

ASIAN CHINESE

Dashi Sichuan Kitchen + Bar From the minds behind beloved Chinese eatery Sichuan House and swanky craft cocktail joint Jet Setter, Dashi serves up Sichuan standards such as crispy spicy chicken, wok-seared green beans, cumin lamb chops and mapo tofu as well as carefully curated cocktails. 2895 Thousand Oaks Drive, (210) 562-3343, sichuandashi.com.

Golden Wok Sometimes you want tiny pockets of deliciousness in your mouth. Enter Golden Wok’s extensive dim sum menu, which helped propel it as Best Chinese in several of our Best of San Antonio readers polls. Visit the Wurzbach location on Saturdays and Sundays from 11 a.m.-2 p.m. for the full dim sum experience. Multiple locations, goldenwoksa.com.

Kim Wah Chinese BBQ Don’t be fooled by the long line of fan-drying ducks — those must be ordered ahead. The duck is divine, wrapped in a pu y, dim-sum-like bun. Ask for the authentic Chinese menu for a dine-in delight. 7080 Bandera Road, (210) 520-2200, kimwahsa.com.

Kungfu Noodle The noodles, available in both stretched and thick ribbons, are hand-pulled by a pair

Reese Bros

of cooks hailing from China’s Anhui province. 10415 Huebner Road, (210) 451-5586.

Lucky Noodle House When compared to its predecessor o Bandera Road, Lucky Noodle features more than 1,500 square feet of seating and an open kitchen area — so you can watch the noodles being pulled and stretched. 8525 Blanco Road, (210) 236-5244, luckynoodlesa.com.

Sichuan Garden The OG Sichuan spot in SA is still going strong. Try the challenging sliced pig’s ear or duck tongues with jalapeño before retreating to the likes of the (also very good) stir-fried lamb with cumin. 2347 NW Military Hwy., (210) 265-5750, sichuansa.com.

Sichuan House Sichuan House delivers regional favorites from Southwest China. Go for the handmade dumplings, smashed cucumber salad, tea-smoked duck, or eggplant. Remember to BYOB. 3505 Wurzbach Road, Suite 103, (210) 509-9999, sichuaneats.com.

Tang Street This outpost serves unique northeastern Chinese fare, executed simply but exceptionally. Adventurous diners should look out for sauerkraut braised pork intestine and a cucumber needle mushroom dish. 16111 San Pedro Ave., (210) 4901788, tangst.com.

FILIPINO

Lily’s Philippine Restaurant From whole-cooked fish to fragrant stews to chicken adobo to biko and cassava cake, Lily’s is your go-to for life on the island. 8210 Glider Ave., (210) 674-7007.

My ChockDee Oriental Market Dive into fried pork belly, kare kare stew, longanisa or lumpia all found at this Universal City bu et. 115 E. Lindbergh Blvd., Universal City, (210) 566-2210.

Sari-Sari Filipino Restaurant Likely one of the few dining establishments in town to o er halo-halo, or Filipino shaved ice, Sari-Sari also o ers an extensive list of soups, starters, entrees, all-day breakfast items and baked goods. Multiple locations, (210) 647-7274, sari-sarisatx.com.

Susie’s Lumpia House This bu etstyle restaurant on the city’s far West Side o ers a rotating list of traditional Filipino fare. 7914 Culebra Road, Suite 109, (210) 616-4354, facebook.com/susieslumpiahouse.

INDIAN

Biryani Pot Biryani Pot specializes in fine food from Hyderabad, a former princely state on India’s Southeast coast. As the name sug-

gests, rich and elegantly spiced rice dishes are the star. 9386 Huebner Road, Suite 109, (210) 561-8874, biriyanipotusa.com.

India Oven Pillowy naan, vegetable pakoras, tandoori specialties and a wide bu et have earned India Oven many longtime fans. 1031 Patricia St., (210) 544-5968, indiaovensa.com.

India Palace A fresh and varied bu et makes this Northern Indian restaurant a popular lunch and dinner spot. Saag paneer and channa masala are comforting and reliable. 8474 Fredericksburg Road, Suite 100, (210) 692-5262, indiapalace-sa. com.

Tarka Indian Kitchen This Austinbased franchise is making Indian fare fast casual with a list of curries, kabobs and biryanis that still pack some heat. 427 N. Loop 1604 W., (210) 499-0982, tarkaindiankitchen. com.

Taste of India This tiny hole-inthe-wall isn’t much to look at but the friendly service and flavorful lunchtime thalis o er a welcome break from other Indian eateries’ bu et tables. 5999 De Zavala Road, Suite 109, (210) 561-4409, tasteofindiasa.com.

Godai Sushi Bar & Japanese Restaurant Fusion sushi with a Western flair is the vibe at Godai. Classic sushi rolls, sashimi and yakisoba are all on the menu. Always take a look at the specials board. 11203 West Ave., (210) 348-6781, godaisushi.com.

Kai Japanese Sushi Restaurant Colorful plates with matching taste, this authentic Japanese restaurant serves bento boxes along with panAsian lunch specials. 2535 NW Loop 410, (210) 340-8888, kaisushisa. com.

Koi Kawa Japanese Restaurant A bright dining space near the San Antonio River is the setting for creative sushi, tasty sashimi and warm katsu don. The specialty rolls include a surprising variety of veggie options. 4051 Broadway, (210) 805-8111, koikawasushi.com.

Krazy Katsu Krazy Katsu made its debut this summer by selling a lot of Japanese fried chicken — 900 pounds of it in two days, to be exact. Located in The Yard shopping center, the operation specializes in mega-sized sandos featuring fried yardbird. 5257 McCullough Ave., (210) 254-9533, krazykatsu.com.

Nama Ramen This ramen joint, also known for its inventive sushi rolls, reopened late last year in a bigger space just across the street from its

Sichuan House

original location. The okonomiyaki fries — topped with kewpie mayo, okonomiyaki sauce and bonito furikake — remain a must-try. 6526 Babcock Road, (210) 641-2888, namaramen.com.

Niki’s Tokyo Inn Don’t let the outside fool you. Inside is masterful sushi, fresh and simple. Sit at the sushi bar and watch your order being delicately formed. Japanese-style floor seating is also available. 819 W. Hildebrand Ave., (210) 736-5471, facebook.com/nikis.tokyo.inn.

Osaka Japanese Steak & Sushi The bright red sign begs a visit to the Broadway or Helotes location. The extensive menu includes anything from sushi and sashimi to noodles and grilled hibachi fare. Multiple locations, osakasteaknsushi.com.

Rock San Thai + Sushi Bar Rock San brings something di erent to the San Antonio sushi scene with “appeThaizers,” Thai dishes and a hyperlocal USAA roll. 5238 DeZavala Road, Suite 124, (210) 641-2989, rocksansanantonio.com.

Sumo Steakhouse & Sushi Bar Dinner and a show is done well here with a variety of dinner options, house butchered beef, a pleasing sushi menu at reasonable prices and stellar cocktails. 8342 I-10 West, (210) 541-8999, sumosanantonio. com.

Sushihana Appetizers are as simple as edamame or as elegant as seared scallops, but sushi is the real standout here. Don’t forget to check out the sake list. 1810 NW Military Highway, (210) 340-7808, sushihanasan.com.

Uni’ko Japanese House Uni’Ko is a modern Japanese restaurant with Mexican influences and featuring elaborate rolls and presentation. 17803 La Cantera Terrace, Suite 1101, (210) 239-6610, unikojapanesehouse.com.

Yellowfish Sushi San Antonio has made it perfectly clear that we love Japamex. Temaki rolls are tacos, and yes, you can enjoy a spicy sushirrito here. Multiple locations, yellowfishsushi.com.

Yummi Japanese Restaurant Nigiri, sashimi and a list of special rolls like the Black Tiger, with shrimp tempura, cucumber, eel and spicy mayo keep diners happy. Multiple locations, yummisushisa.com.

KOREAN

Arirang Korean Restaurant Get ready to try some Korean snacks, or pan chan, at this friendly late-night spot — there are at least 50 items on the bilingual menu and traditional

soju, a rice-based distilled liquor, on o er. 2154 Austin Highway, (210) 650-3845, arirang-san-antonio. com.

Ilsong Garden This café introduced many San Antonians to Korean cuisine, and has been rewarded with the top spot in the Best Korean category of our annual Best of San Antonio readers poll for many years. 6905 Blanco Road, (210) 366-4508, ilsonggardensa.com.

Kim’s Galbi Go interactive with Kiku Garden’s unique cook-ityourself Korean BBQ experience. Start o with a platter of bulgogi and wang kalbi and let the good times roll. 4527 Gold Field Drive, (210) 662-6699, kimsgalbi.com.

THAI

Bangkok 54 Try the soft-shell crab with basil, and very capable favorites like yum talay and Massaman curry. 2515 Nacogdoches Road, (210) 822-5454, bangkok54texas.com.

Jasmin Thai Begin your meal with spring or summer rolls, then move on to Jasmin’s specialties: green papaya salad with dried shrimp and a bowl of noodle soup. 4065 Medical Drive, (210) 615-6622, jasminthai. org.

Mon Thai Bistro and Sushi Mon Thai o ers sushi and Thai cuisine, including spicy drunken noodles and signature dishes like Devil’s Chicken and Angel Shrimp (get it?), but don’t overlook the sushi. 4901 Broadway, (210) 822-3253, monsthai.com.

Thai Esan The Pad King or the Pad Thai are safe bets, but don’t be afraid to try Thai classics. 9820 Huebner Road, Suite 109, (210) 877-0888.

Thai Dee This friendly, familyowned treasure serves up what we once described as “ridiculously good, huge dishes at rock-bottom prices.” BYOB. 5307 Blanco Road, (210) 342-3622, thaideesa.com.

Thai Chili Curries, fish and noodle dishes in over 30 authentic varieties make this Thai spot with locations o Thousand Oaks and Stone Oak, is the ultimate in healthy pan-Asian cooking. Try the Phad Prik Khing, or Tod Mun Pla. Multiple locations, thaichili.net.

Tong’s Thai Restaurant Tong’s Thai o ers several vegetarian dishes, a critically acclaimed lemongrass curry, a large beer and wine selection, and a fun-and-funky ambiance. 1146 Austin Highway, (210) 829-7345, tongsthai.com.

Yaya’s Thai Restaurant The Thai

Krazy Katsu

pantheon stands out by virtue of its Panang curry with New York strip, the veggie-packed pad woon sen and fresh, well-seasoned apps like the lemongrass-packed fish cakes and the crisp, carefully fried spring rolls. Multiple locations, yayasthai. com.

VIETNAMESE

Berni Vietnamese Restaurant Service is speedy, and servings are massive at this spotless Vietnamese joint o Wurzbach that ends your meal with a warm bowl of taro tapioca. 8742 Wurzbach Road, (210) 485-5982.

French Sandwiches Tucked away in the same shopping center that houses India Palace is French Sandwiches with its hearty, leafy French Vietnamese sandwiches and excellent soups and salads. Don’t miss the grilled pork sandwich or the French onion soup. 8448 Fredericksburg Road, (210) 692-7019.

Heavenly Pho Big appetites should go for the No. 1 with beef noodle soup with eye round steak, brisket, rare flank, tendon, tripe and meatball. Settle in for a bit of cloud 9. 19178 Blanco Road, Suite 305, (210) 5453553, heavenlyphosa.com.

Pho 4 Star Known for large portion sizes, 4 Star’s kitchen serves up heaping helpings of fragrant pho and lemon chicken. The restaurant isn’t afraid to cross borders, as evidenced by Chinese and Thai dishes — particularly the popular pad Thai option. Multiple locations, pho4star2.com.

Pho Cong Ly Adventurers who dare rub lips with a little “soft tendon” in their bath of noodle soup (found under “fortifying combos” on the menu) will be rewarded with a tongue tingle worth remembering. 300 W. Bitters Road, (210) 4995572.

Pho Ha Long It seems that Pho Ha Long’s found a secret formula for keeping Alamo City slurpers happy. We’re particularly partial to the No. 10 with round eye steak, lean flank and chewy tendon. 6424 NW Loop 410, (210) 354-7547.

Pho Kim Long Get the giggles out of the way before you head to Pho Kim Long. The joint carries pho favorites in massive bowls, vermicelli bun and Vietnamese sandwiches on soft bollilos. 4230 McCullough Ave., (210) 829-8021, facebook.com/phokimlongsa.

Singhs Vietnamese This St. Mary’s Strip newcomer is the brick-andmortar incarnation of a popular food truck. Don’t let the strippeddown menu fool you, fresh seasonal ingredients and creative touches make Singh’s stand out. 2803 N. St. Mary’s, facebook.com/SinghsVietnameseTrailer

Viet Nam Restaurant Albeit a name change in recent years, Viet Nam went back to the original moniker and continues to o er clay pots and banh xeo for the purist, and decadent spring rolls and richly accessorized pho for mainstream Asian dabblers. 3244 Broadway, (210) 822-7461.

Suck It The Restaurant Vietnamese, Japanese, Chinese, and a dash of puro San Anto make up this Medical Center eatery that wows guests with fusion plates and over-the-top. 7220 Louis Pasteur Drive, Suite 125, (210) 560-2113, chefsuckit.com.

BAKERIES + DESSERTS

The Art of Donut This hip little shop on St. Mary’s St. specializes in truly over-the-top doughnuts, including seasonal variations and quirky combos like bacon-cinnamon toast crunch. 3428 N. St. Mary’s St., (210) 265-5423, artofdonut.com.

Bakery Lorraine Chefs Anne Ng and Jeremy Mandrell keep expanding their empire, which now includes spots at the Pearl, the Medical Center, The Rim and inside the DoSeum. Known for their homemade French macarons, fruit tarts, and croissants, Bakery Lorraine serves goodness with fresh ingredients and style. Multiple locations, bakerylorraine. com.

Bird Bakery San Anto celebrity Elizabeth Chambers continues to bring decadent sweets to her bakery that brings rustic flair with small town charm to Broadway. 5912 Broadway, (210) 804-2473, birdbakery.com.

Brindles Awesome Ice Creams Five words: wa e taco ice cream sundae. Load it up with any of the house-made flavors for a delectable treat. 11255 Huebner Road, (210) 641-5222, facebook.com/brindlesawesomeicecream.

Broadway Daily Bread One whi of this bakery and you’re hooked. Stop in for full-size and mini loaves, scones, mu ns and more in this Alamo Heights fave. 5001 Broadway, (210) 822-1621, broadwaydailybread.net.

Chocollazo With a second location now open in Hemisfair, Chocollazo is definitely a hit with San Antonians who love chocolate in all shapes and forms. Multiple locations, chocollazo.com.

Holy Pops Who doesn’t like popsicles? Especially when they’re sprinkled with toppings ranging from chocolate to chamoy. Multiple locations, instagram/holy.pops.

Kuma More is more at this dessert shop that fills bubbly Hong Kong wa es with ice cream, mocha, Pocky, toppings and yes, even bu-

ñuelos. Multiple locations, facebook. com/kuma.satx.

La Boulangerie This family-owned French bakery is filled with Maitre Boulanger Guillaume Boulard’s expertly made flaky croissants, buttery brioche and an assortment of traditional pastries — all su cient to satisfy anyone with a savory or sweet tooth. You’ll be hard pressed to find a better French bakery in San Antonio. 207 Broadway, (210) 639-3165.

Lily’s Cookies Cookies with Chihuahuas, mermaids, dinosaurs–you name it, Lily’s can make it. Since 2002, Lily’s Cookies has been baking SA sweetness in all forms. 2716 McCullough Ave., (210) 832-0886, lilyscookies.com.

Mochinut This LA-based chain specializes in flu y, Korean-style doughnuts. Made with glutinous rice flour, the fried treats deliciously

contrast a crisp exterior and a soft, chewy inside. Multiple locations, mochinut.com.

Pan Dulce Bakery and Cafe Flaky croissants, spicy kolaches, and chocolaty macarons are just some of the reasons to check out this Castle Hills staple. 8055 West Ave., Suite 107, (210) 259-8359, cestlaviebakingco.com.

CONTEMPORARY

Bar Loretta A partnership between San Antonio natives Roger Herr and Paul Petersen, the latter of whom spent time in high-profile New York kitchens, this elegant King William spot specializes in modern Texas cuisine. Expect an elevated and creative approach to familiar ingredients such as tomatillos, Hill Country peaches and more. 320 Beauregard St., (210) 757-3607, barloretta.com.

Best Quality Daughter

Biga on the Banks Bruce Auden’s menu includes such SouthwestContinental dishes as chicken-fried oysters with squid-ink linguini and pancetta, and grilled Texas quail, all of which can be paired to appropriate wines by the glass from Biga’s ample list. 203 S. St. Mary’s St., (210) 225-0722, biga.com.

Bliss Chef Mark Bliss (see what they did there?) opened his namesake dining room with evident attention to detail. From the elaborate charcuterie boards to the iconic chicken fried oysters sliders and expert service, Bliss is one of Southtown’s dining jewels. 926 S. Presa St., (210) 225-2547, foodisbliss.com.

Boiler House Texas Grill & Wine Garden A true Texas original, the menu includes small plates, individual main dishes and numerous items designed for sharing – all perfectly complemented by the extensive list of wines from around the world. 312 Pearl Pkwy., Building 3, (210) 3544644, boilerhousesa.com.

Bourbon Street Seafood Kitchen Creole and Cajun flavors meet a boozy happy hour filled with Bellinis and martinis. The Redland location is the most picturesque, but you can’t beat the appeal of the downtown spot. Multiple locations, bourbonstreetseafoodkitchens.com.

Carriqui This Pearl newcomer boasts open, airy dining spaces in which to nosh on well-executed takes on South Texas fare, from the earthy to the elegant. Inside the renovated building that once housed Liberty Bar, traditionalists may be disappointed to see it no longer features a distinctive lean. 239 E. Grayson St., (210) 910-5547, carriquitx.com.

Cappy’s/Cappycino’s Both staples of Alamo Heights, both for a good reason. Though a fire threatened to shut down the beloved eateries a few years back, the staff used it as a reason to rebuild their kitchen. Cappycino’s packs in solid lunch options, and the adjacent Cappy’s lets you indulge in fine dining the SA-way with chicken and duck liver pâté, rack of lamb and PEI mussels. 5003 and 5011 Broadway, (210) 828-9669, cappysrestaurant.com.

Clementine Married chefs John and Elise Russ’ modern seasonal restaurant Clementine delivers a sophisticated dining experience that never feels stuffy. Fresh veggies get the attention they deserve at this lauded dining spot, and the desserts also excel. 2195 NW Military Highway, (210) 503-5121, clementine-sa. com.

Cullum’s Attaboy Attaboy offers up hearty dishes such as steak and eggs and French favorite white fish meunière along with a caviar and roe program that includes sturgeon, beluga and rainbow trout products. Fish egg aficionados can even opt to have the delicacy accompanied by a “set up” featuring crema, chive and house-made blini. 111 Kings Court, cullumsattaboy.com.

Cured Since 2013, Cured has helped cement the Pearl as a dining destination. The charcuterie is made inhouse, produce is sourced from local farms and Cured’s dinner service means chef Steve McHugh and his staff can really stretch their legs with a collection of plates that earned them a James Beard nomination. 306 Pearl Parkway, Suite 101, (210) 314-3929, curedatpearl.com.

Liberty Bar The tilted building is but a faint memory. This salmon-tinged Southtown eatery is rich in history and locally sourced menu items, from the hefty bread and creative appetizers to the lightly charred quail in piquant green mole and Virginia Green’s chocolate cake. Stop by on Mondays for half-price bottles of wine. 1111 S. Alamo St., (210) 227-1187, liberty-bar.com.

Meadow Neighborhood Eatery and Bar Chef PJ Edwards and his wife Lindsey elevate classic Southern cuisine using seasonal and locally sourced ingredients. Head to the restaurant’s outdoor patio for fried chicken and collard greens, house-made cornbread and a cold, refreshing drink. 555 W. Bitters Road, Suite 110, (210) 481-4214, meadowsanantonio.com.

Mixtli Progressive Mexican Culinaria Opened in 2013, Mixtli (Nahuatl for “cloud”) ups the ante on multi-course dinners. Led by James Beard Award semifinalists

Diego Galicia and Rico Torres, the progressive restaurant creates beautiful dishes, all telling the story of Mexico one region at a time. The reservation-only eatery welcomes walk-ins at its cozy adjoining bar. 812 S. Alamo St., Suite 103, (210) 338-0746, restaurantmixtli.com.

Rebelle Before Battalion, there was Rebelle. The restaurant focused on French techniques and flavors established by Feast inside a hotel setting. The seafood fare is an alltime favorite. Don’t miss their take on char-grilled Spanish octopus. 300 E. Travis St., (210) 352-3171, rebellesa.com.

Restaurant Claudine From the culinary power couple behind picturesque Little Em’s Oyster Bar and its even sexier successor Up Scale, Restaurant Claudine offers refined Southern fare in a renovated home in Government Hill. 517 E. Grayson St., (210) 527-3116, restaurantclaudine. com.

Silo Elevated Cuisine An elegant update on shrimp and grits and signature chicken-fried oysters are among the favored dishes at this restaurant and bar. The Dominion area is home to the latest iteration, Silo Terrace Oyster Bar and it’s as delicious as it sounds. Multiple locations, siloelevatedcuisine.com.

Signature Start with the five-piece house-made charcuterie selection. Presented on an antique wooden paddle, it’s a marvel of composition and a textbook example of varying tastes and textures from salty to sweet and plush to rustic. 16401 La Cantera Parkway, (210) 247-0176, signaturerestaurant.com.

Southerleigh Fine Food & Brewery While house-brewed beer is part of this Pearl centerpiece’s selling point, the food is far more ambitious than typical pub grub. Expect fresh and deftly prepared seafood whether you’re dining inside the extravagantly refurbished interior or at the outdoor oyster bar. 136 E. Grayson St. #120, (210) 455-5701, southerleigh.com.

Supper Hotel Emma’s resident restaurant is led by recently appointed executive chef — and Alamo

City native — Jorge Luis Hernández. A morning visit requires a taste of the schnecken, a cinnamon and pecan sticky bun. For lunch, consider a hearty, thoughtfully prepared salad, while dinner brings steaks, seafood and veggie-friendly shared plates. 136 E. Grayson St., (210) 448-8351, supperatemma.com.

Tardif’s American Brasserie Helmed by chef Jean Tardif, a graduate of Paris’ renowned Le Cordon Bleu, this Dominion-area newcomer serves classic French dishes infused with Texas-specific and American flavors. 23110 I-10 West, Suite 201, (210) 541-4130, tardifs.com.

The Fig Tree

The River Walk’s venerable Fig Tree Restaurant reopened this year under the new leadership of veteran chef Luis Colón. Expect elegant dishes such as rabbit with wild mushrooms and lamb tartare served with horseradish crème fraîche. 515 Villita St., (210) 595-1313, figtreerestaurant.com.

Up Scale The minds behind Southtown Instagram sensation Little Em’s Oyster Bar opened this “sexy” new eatery in the nearby building that once housed brunch and dinner

hotspot Feast. The new concept looks to replicate its predecessor’s success with a menu heavy on seafood, steak and sushi. 1024 S. Alamo St., (210) 396-7755, upscalesouthtown.com.

DELI + DINERS

Bubby’s Jewish Soul Food This bright and welcoming deli o ers an array of fresh-baked bagels and bialys along with a variety of sandwiches and spreads. The house-smoked and -cured fish is truly sublime.

12730 NW Military Highway #101, (210) 504-6040, bubbysjsf.com.

Chicago Bagel and Deli Chicago Bagel and Deli takes pride in its product with fresh, never-frozen bagels that are made on site. Hot and cold sandwiches are paired with your choice of chip, potato salad, cole slaw or pasta salad. 10918 Wurzbach Road, (210) 691-2245, chicagobagelanddeli.com.

DeWese’s Tip Top Café Stepping into this petite café will have you feeling like you’ve gone back to the times of poodle skirts and big hair. The fried chicken platter is as big as the Lone Star State. 2814 Fredericks-

burg Road, (210) 732-0191, facebook. com/tiptopcafesanantonio.

Dignowity Meats The sandwiches are meaty and the options keep expanding at this mostly outdoor East Side joint. Try the pastrami, smoked bologna or The Pop, with smoked turkey, provolone, greens and a spicy habanero aioli and get there soon — Dignowity Meats was one of Guy Fieri’s stops during a recent San Antonio visit for a reason.

1701 E. Houston St., (210) 598-8049, facebook.com/dignowitymeats.

Earl Abel’s Since 1933, Earl’s has satisfied the appetites of SA locals with its vast menu of burgers, sandwiches, chicken and dumplings, fried chicken, steaks and more. Grab a slice of Chocolate Ice Box Pie or bread pudding — we won’t tell.

1639 Broadway, (210) 822-3358, earlabelssa.com.

Full Goods Diner serves up breakfast and lunch items packed with seasonal and local ingredients — think ricotta toast, breakfast enchiladas, pancakes and carnitas tortas — in the space that formerly housed Green Vegetarian Cuisine. 200 E. Grayson St, Suite 120, (210)

819-4226, fullgoodsdiner.com.

The Hayden Known for its Jewish twist on diner fare, The Hayden o ers fun takes on classics such as matzo ball soup, pastrami sandwiches and meatloaf hash — as well as a versatile full bar. The eatery also holds themed dinners and special events. 4025 Broadway, (210) 4374306, thehaydensa.com.

Jim’s Restaurants A San Antonio staple since 1947, this diner if your go-to for late-night fare to fuel a night out or study session. Multiple locations, jimsrestaurants.com.

Magnolia Pancake Haus Breakfast lovers can feast on a variety of pancake flavors, wa es, fresh eggs, perfectly browned hash and Canadian bacon. The joint is known to be one of Guy Fieri’s favorites and that guy knows a thing or two about food. Multiple locations, magnoliapancakehaus.com.

Mary Ann’s Pig Stand A staple in Texas since the 1920s, Mary Ann’s Pig Stand has stood the test of time. This vintage diner is full of kitsch and worth a visit for their pies alone. 1508 Broadway, (210) 222-9923.

Carriqui

You don’t have to travel to the Big Apple to get that same big city diner feel. The new expanded dining room means more room for all to enjoy matzo ball soup, bagel and lox and overstu ed New York deli-style sandwiches. 226 W. Bitters Road, (210) 483-7600, maxandlouiesdiner. com.

Panchos & Gringos Deli This Eastside joint is home to stick-to-yourgut American breakfast classics, but come lunchtime, you’ll want to order any of their loaded sandwiches. 900 Nolan St., (210) 227-6700.

Schilo’s Delicatessen This delicatessen is the real deal. House-made sausages are great, but don’t miss the split pea soup and pumpernickel bread. 424 E. Commerce St., (210) 223-6692, schilos.com.

The Station Café Fresh homemade buns; Chocolate chip cookies as big as your face; pizza? What more could you ask more? For a scrumptious sandwich try the pesto turkey while brave souls should aim for the turkey Chupacabra with its spicy Serrano sauce. 108 King William St., (210) 444-2200, thestationsa.com.

Max & Louie’s New York Diner

W.D. Deli Although under new ownership and new serving breakfast, the longtime Broadway lunch spot’s star attractions remain the same: exceptional soups, salads, sandwiches and service. The chicken chipotle parmesan sandwich on ciabatta is a local classic. 3123 Broadway, (210) 828-2322, wddeli. com.

Zito’s Deli Sometimes you just need a great sandwich. Let the sta at Zito’s — established in 1974 — take care of you with one of their massive Serious Sandwiches. Filled with salami, two types of ham, provolone, cheddar, black olives and LTO on flu y homemade Italian flatbread, this sando means business. Multiple locations, zitosdeli.net.

FOOD TRUCKS

Ay Que Rico It’s hard to miss this brightly colored truck, especially once you’ve gotten a taste. The quality tacos and yummy sandwiches — sought after by a growing fanbase — will have you saying, “Ay que rico!” Location Varies, (210) 367-4869, facebook.com/ayquericosa.

Bull Gogi Boys Bulgogi bowls loaded with beef or spicy pork are the main draw at this UTSA-area truck, but the yaki mandu is also worth a taste. For many fans, these Korean dumplings are the real MVP. 14530 Roadrunner Way, (210) 8161455, facebook.com/bullgogiboy.

Masshole Food Truck This humorously named mobile eatery serves up lobster rolls, burgers and bao buns all over the Alamo City, all of which draw on Massachusetts native chef Adam Bylicki’s culinary expertise. Location Varies, (210) 209-0495, facebook.com/Masshole-Food-Truck.

Slider Provider It may sound o , but trust us when we say, “Don’t sleep on The Goobster.” A playful combination that pairs fresh accoutrements with crunchy peanut butter and grape jelly, it’s a surprisingly balanced slider situation. Location Varies, sliderprovider.com.

Tapatio Vegan Tacos The first vegan taco truck in SA serves up tortas ahogadas, sopes and other fa-

vorites that won’t have you missing the carne. The menu also features gluten-free options, and everything is completely homemade, from the breads and tortillas to the cheeses and “meats.” 623 Urban Loop, (956) 999-0170, tapatiovegantacos.com.

GLOBAL LATIN AMERICAN

Azuca Nuevo Latino After relocating two spaces over to its new digs, Azuca is still packing in crowds looking for a refreshing mojito, tostones with mojo and a dance floor to merengue the night away. 709 S. Alamo St., (210) 225-5550, azuca.net.

Beto’s Alt-Mex Known for its empanadas and epicurean fare, Beto’s features a veggie taco that comes stu ed with well-seasoned squash and caramelized onions. It’s almost as good as the savory potato-and-spinach empanada. 8142 Broadway, (210) 930-9393, betosinfo.com.

Botika Nikkei and chifa cuisines were introduced to San Antonio inside this posh Pearl spot helmed by chef Geronimo Lopez. Lomo saltado, empanadas, ceviches and tiraditos all share a space on the menu, but make sure to save room for a few sips of sake. 303 Pearl Pkwy., Suite 111, (210) 670-7684.

Cocina El Jibarazo Latin Cuisine

It’s a trek, sure, but don’t skip the sandwiches from this beloved spot. Plates all come bearing yellow rice, salad, plantains and your choice of pernil, pollo a la plancha or chuletas.

1790 Austin Hwy., (210) 204-5908, cocinaeljibarazo.com.

Ceviche de Waldito Chef’s been slanging bu et-style Peruvian fare since 2010. Stop in for an inexpensive lunch of roasted chicken and tamales served by Waldito himself. 5526 Evers Road, (210) 681-8100.

Luna Rosa Puerto Rican Grill The understated locale focuses on its cuisine, combining Spanish tapas and Puerto Rican favorites. Start the night with a helping of patatas bravas, smothered in red spicy sauce and garlicky mayoketchup, the Luna

Rosa house sauce and follow it with paella. 2603 SE Military Drive, Suite 106, (210) 314-3111 lunarosatapas. com.

Jamaica Jamaica All entrees come with a generous serving of rice and peas, steamed cabbage, and plantains. The roast pork, several gray slabs doused in a thick mahogany sheet, pull apart as delicately as spiderwebs, and work with the rice and peas to create a balanced, dense-asbone kind of bite. 2026 Austin Hwy., (210) 590-0515, facebook.com/ jamaicajamaicacuisine1.

La Marginal The rice with pinto beans here is savory and on point in terms of flavor thanks to a decent sofrito with olives and ham. The buffet o ering is a ordable and workable, as long as you stick with the tender roast pork, pernil, and salty, sweet plantains. 2447 Nacogdoches Road, (210) 804-2242, lamarginalrestaurant.com.

Ocho Pair your Hemingway Daiquiri with aspirational lunch and dinner fare, including the Havana Cubano torta with achiote-roasted pork shoulder, griddled ham, Swiss cheese, pickles and Dijon mustard, and savory papas bravas. Hotel Havana, 1015 Navarro St., (210) 2222008, havanasanantonio.com.

Southerleigh

GREEK

Demo’s Greek Food With locations

o Blanco, the Vineyard and St. Mary’s, this 19-year-old, local fastcasual chain isn’t going anywhere anytime soon. Go for the tender beef souvlaki, but stay for the charming décor and belly dancing. Multiple locations, demosgreekfood.com.

John the Greek The flavors of Athens, which have been served in this Greek home-style eatery since 1988, make John The Greek so compelling. Avgolemono soup, gyros, souvlaki and mousaka. 16602 San Pedro Ave., (210) 403-0565, johnthegreek.com.

Mina

and Dimi’s Greek House

Although the pita is perfectly soft and savory, the flavorful gyro can stand on its own, perhaps accompanied by flaky spanakopita or a tangy Greek salad. Sweeten the deal with homemade flaky baklava. Opa! 7159 Hwy. 90 W., (210) 674-3464, agreekhouse.com.

Papouli’s Greek Grill The SA-based chain has four locations throughout the city, each dishing up traditional and contemporary cuisine made with fresh ingredients. Multiple locations, papoulis.com.

HAWAIIAN

Ali’i Cove The owners of Big Aloha Food Truck ditched their wheels for a brick-and-mortar outpost in Universal City that opened this past November. Stop in for their legendary Spam musubi, classic Hawaii dishes and ramen. 1210 Pat Booker Road, (210) 507-2042.

L&L Hawaiian Barbecue This Honolulu-based chain operates three San Antonio-area locations, serving Hawaiian specialities such as Spam musubi, loco loco and barbecue chicken bowls. Consider a frosty Dole whip for a sweet aloha to your meal. Multiple locations, hawaiianbarbecue.com.

The Aloha Kitchen The Aloha Kitchen does Hawaiian best when sticking to the basics – and basic does not mean simple. Lau lau and loco moco are attention grabbers. 1151 Harry Wurzbach, (210) 826-7426.

MEDITERRANEAN

Azro Moroccan & Mediterranean Bistro Azro engineer-turned-chef Khalid Said whips up Moroccan faves such as the vibrant and warm harira soup, a beautiful tabouli and seafood bastilla made of baked layers of thin pastry filled with salmon and shrimp inside this Castle Hills nook. 2211 NW Military, Suite 131, (210) 342-0011, azro-bistro.com.

Jerusalem Grill Long skewers of lamb and chicken beckon, but try

the Syrian-style kibbeh instead, with sides of both hummus and baba ghanoush. Multiple locations, jerusalemgrill.net.

Ladino This new Mediterranean restaurant at the Pearl pays homage to Jewish-Balkan executive chef Berty Richter’s Sephardic roots. Fare cooked over a charcoal grill is the focus here. 200 E. Grayson St. #100, (210) 325-6007, ladinosatx.com.

Mediterranean Turkish Grill Dolmas, hummus and fresh bread are signatures of this authentic Mediterranean grill. 8507 McCullough, Suite B13, (210) 399-1645, kmturkishgrill. com.

Moroccan Bites Tucked away in a shopping center o Evers, Moroccan Bites is all about family and fresh ingredients. Skip the soups and go straight for the chicken or lamb tagine. 5714 Evers Road, (210) 7069700, moroccanbitescuisine.com.

Pasha Mediterranean Grill It’s hard not to fill up on the hot, fresh flatbread and zaatar spice mix, but you have to save room for Pasha’s delicious Mid-east fare. Standouts include the tender kabobs and the sa ron-marinated Cornish hens. Multiple locations, gopasha.com.

Shisha Café A hotspot for hookahloving college students, Shisha has plenty to o er. Try the garlicky hummus, the giant falafel or the perfectly seasoned chicken shawarma sandwich wrapped in warm pita bread and filled with garlic sauce, pickles, lettuce and tomatoes. 5500 Babcock

Allora

Road, Suite 101, (210) 694-4800.

SPANISH

Carmens de La Calle Ever-eclectic Carmens serves up paella, ceviche, empanadas and sangria in a cozy setting with live flamenco and jazz performances. 320 N. Flores St., (210) 281-4349, carmensdelacalle. com.

Toro Kitchen + Bar If you’re in the mood for paella, there’s two Toros to visit these days. The Stone Oak location now has a downtown sibling at St. Paul Square where the wine keeps flowing as do the tapas. Multiple locations, torokitchenandbar.com.

ITALIAN

Aldino Cucina Italiana The original “kids on the block” at the popular intersection of 1604 and Blanco, this premiere Italian restaurant, o ers Tuscan tastes reminiscent of the countryside of northern Italy. 1203 N. Loop 1604 W., (210) 340-0000.

Allora This full-service Italian eatery near the Pearl serves up handmade pasta and other Amalfi Coast-inspired fare. Check out the expansive wine menu and daily happy hour eats. 403 Pearl Parkway, (210) 979-9950, allorapearl.com.

Arrosta Just o the Broadway corridor, Arrosta o ers what executive chef Robbie Nowlin calls “comfort Italian” for lunch and dinner. The menu boasts classic house-made

pastas and signature rotisserie meats. 1803 Broadway, Suite 101, (210) 979-9950, arrostapearl.com.

Barbaro Barbaro is staying consistent with playful pies, techniquedriven sides, and plain delicious desserts. Did we mention the extensive list of cocktails and quaint Monte Vista setting make this the perfect spot for late night ‘za? 2720 McCullough Ave., (210) 320-2261, barbarosanantonio.com.

Capparelli’s on Main Smack dab in the center of Monte Vista, this charming neighborhood nook serves up traditional Italian fare with hearty pizzas and an unbeatable house salad. 2524 N. Main Ave., (210) 735-5757, capparellisonmain.com.

Fratello’s Deli With two locations (Broadway and Plaza de Armas), Fratello’s is keeping bellies full and happy with fresh red-sauce fare, value-driven sandwiches like the Napoli stu ed with copocolla and ham, and house-made desserts. Multiple locations, fratellosdeli.com.

Julian’s Italian Pizzeria Recent visits meant digging into the balanced lasagna, flu y gnocchi and delicious Caesar salads. An awesome addition to Alamo Heights, this locally owned one-stop-shop for Italian has two locations. Multiple locations, julianspizzeria.com.

Luciano’s From full restaurants at area malls to casual neighborhood pizzerias, Luciano’s scores points for giant pizzas at ridiculously cheap prices. Multiple locations, facebook. com/lucianorestaurantssa.

Luce Ristorante e Enoteca

Authentic Italian cuisine and wine is the passion of Neapolitan owner and chef Joe Buonincontri, who brings family recipes and tastes from his travels to Italy back to his winecentric restaurant. 11255 Huebner Road, (210) 561-9700, lucesanantonio.com.

Paesanos Joe Cosniac’s original Lincoln Heights heir serves the signature breaded, garlicky Shrimp Paesano, a meaty eggplant parmigiana, and if the devotees are to be believed, one of the best steaks in town. Multiple locations, paesanos.

Tre Trattoria Jason Dady reimagined the old Tre and gave us rustic chic with plentiful Italian relocated to the San Antonio Museum of Art. Favorites remained true with authentic salumi, gnocchi and cast-iron griddled pizzas. 200 W. Jones St., Suite 501, (210) 805-0333, tretrattoria.com.

PIZZA

Big Lou’s Pizza You’re not a true San Antonian unless you take seven of your closest friends to Big Lou’s and try to take down their 42-inch pies. 2048 S. W.W. White Road, (210) 337-0707, biglouspizza-satx.com.

Capo’s Pizza Get your pizza fix prepared by one of San Antonio’s longtime pizza markers Rick Perno. 8522 Broadway, Suite 105, (210) 362-1901, capospizzasa.com.

Deco Pizzeria Savory meatballs, wings and weekend lunch (and brunch!) specials expand the options just across the way from the Woodlawn Theater and now the Medical Center. Multiple locations, decopizza.com.

Florio’s Pizza Italy Fuhgeddaboudit — this is the real stu , from New Jersey since 1980. The foldable pizza spread to Helotes in 2017 with a new location o Bandera. 7701 Broadway, (210) 805-8646.

Il Forno Chef Michael Sohocki’s turn at Neapolitan-style pies is a hit with South Flores residents. The shop has a handmade pizza oven, a sprawling garden filled with fresh veggies for the kitchen to use and seasonal specials galore. 122 Nogalitos St., (210) 616-2198, ilfornosa.com.

Pizza Classics Near Trinity U and the Strip, Pizza Classics has retained its late-night audience. The buy-one, get-one carry out deals make PC a value-friendly option. 3440 N. St. Mary’s St., (210) 225-3356, pizzaclassics.com.

Ray’s Pizzaria Check the daily lunch and dinner specials at this authentic New York-style pizzeria. Calzones, stromboli and Italian entrees like baked ziti, served with

cheesy garlic bread, satisfy even the hungriest diner. Multiple locations, rayspizzaria.com.

Rome’s Pizza Founded in 1986, now with several locations, Rome’s cozy atmosphere and gourmet Italian cuisine have satisfied two generations. Multiple locations. romespizza.com.

Sorrento Ristorante e Pizzeria

Since 2001, the Ciccone family has prepared tasty pizza, seafood and pasta out of their Alamo Heights Kitchen. 5146 Broadway, (210) 8240055, sorrentopizzeria.com.

Tiu Steppi’s Osteria Loop 1604 has two great options for Italian fare. Locally owned by the family behind Two Step, these Italian outposts deliver great pizzas, pastas and delectable desserts. Multiple locations, tiusteppis.com.

MEXICAN + TEX-MEX

Ácenar Rosario’s owner Lisa Wong paired vivid décor and haute TexMex with romantic riverside seating and the bar’s dance floor sizzles on weekends. 146 E. Houston St., (210) 222-2362, acenar.com.

Alamo Café The addition of Patio 81 to the San Pedro location means you can enjoy vats of queso and wash it down in a cool bar setting. Multiple locations, alamocafe.com.

Aldaco’s Mexican Cuisine Blanca Aldaco took her zesty restaurant north to convert the Loopland masses with crema al cilantro and signature avocado margaritas. 20079 Stone Oak Pkwy., (210) 4940561, aldacosrestaurants.com.

Blanco Café This anchor of the homegrown chain serves massive Tex-Mex portions to happy weekend crowds. The just-right-greasy enchiladas are a fave of Current readers. Multiple locations, blancocafe.net.

Cascabel Mexican Patio The tiny South St. Mary’s spot o ers an intriguing alternative to taqueria fare, with recipes from Mexico’s southern region. 1000 S. St. Mary’s St., (210) 212-6456.

Cha-Cha’s New Gen Café Four years after beloved Medical Center restaurant Cha-Cha’s closure, the daughter of its founders has reopened it in a new location and with a vegetarian-friendly remake to its menu. Expect old favorites such as enchiladas and fajitas to mingle with new options including Thai eggplant red coconut curry. 6417 Evers Road, (210) 451-0030.

Chacho’s The Monster Kong Nachos are loaded with four di erent types of meat: chicken and beef fajitas, shredded chicken and picadillo. Don’t say we didn’t warn you. Multiple locations, chachos.com.

El Milagrito Their cheese enchila-

das are titans of Tex-Mex, topped with good, chunky gravy that indicates Milagrito’s guisada is also a cut above. The breakfast menu merits a try, too. 521 E. Woodlawn Ave., (210) 737-8646, elmilagritocafe.com.

El Mirasol Interiors that help you escape to Cancun, food that satiates that itch for something sabroso, and drinks that keep the convo flowing are in store at either the Alon or Blanco location. Multiple locations, elmirasolsa.com.

Garcia’s Mexican Food You can’t call yourself a true San Antonian unless you’ve enjoyed a brisket and guacamole taco from Garcia’s. Helmed by the Garcia family since 1962, this tiny nook on Fredericksburg is a piece of heaven in a plump tortilla. 842 Fredericksburg Road, (210) 735-4525.

Guajillo’s Billed as “SA’s only Mexico City kitchen,” the entrees here are healthier and less Tex than Mex by any standards. Try the calabaza con mole verde, a sauce made with pumpkin seeds, cilantro and Serrano peppers. 1001 NW Loop 410, (210) 344-4119, guajillos.com.

La Fonda on Main Monte Vista residents still flock to this institution for both traditional and forwardthinking Mexican fare. The duck or fish tacos or mole enchiladas are deliciously dependable. 2415 Main Ave., (210) 733-0621, lafondaonmain.com.

Barbaro

La Fogata There are several reasons to visit La Fogata: the arboreal wonderland of a patio, the tequilaladen margaritas, the friendly sta , the light starters, the hearty enchiladas … should we go on? 2427 Vance Jackson Road, (210) 340-1337, lafogata.com.

La Gloria Still a favorite for tourists and locals hoping to taste a little of Mexico, chef Johnny Hernandez’s first restaurant scores points with its tacos de alambre and tortas. Enjoy a house margarita on the icehouse’s airy patio at The Pearl, Dominion or newly added AT&T Center. Multiple locations, lagloriaicehouse.com.

La Hacienda de los Barrios A Barrios Family creation, there’s much to be said about La Hacienda’s food. Try the time-tested standbys such as the cabrito en salsa and the Cortadillo Zuazua style, a semi-stew of tenderloin. 18747 Redland, (210) 497-8000, lhdlb.com.

La Margarita Restaurant & Oyster Bar Part of the Mi Tierra family of restaurants, La Margarita is billed as the first American restaurant to serve sizzling fajitas. 120 Produce Road, (210) 227-7140, lamargarita. com.

La Michoacana #5 This location on North Flores boasts a carniceria, panaderia, fruteria and more. The taqueria may be the chain’s strong suit; the tacos can be spectacular, especially creations like chicharrón en salsa verde and calabacita con puerco. 1224 N. Flores St., (210) 2233802, lamichoacanameatmarket. com.

Lisa’s Mexican Restaurant Lisa’s aced the basics with a hearty, rich pozole, a tasty lengua guisada and solid refrieds. Finish up with a cocktail at Bar Mosaico. 815 Bandera Road, (210) 433-2531, lisasmexican. com.

Los Barrios One of San Antonio’s most beloved Mexican restaurants (yes, that is saying a lot), Los Barrios’ exhaustive menu includes items like “the world’s only gourmet sour nachos,” 16 di erent Mexican dinner plates. 4223 Blanco Road, (210) 7326017, losbarrios1.com.

Mary Lou’s Café Expect robust and fresh down-home dishes from this neighborhood joint. The enchiladas verdes and beans and rice are well above average, but ask for the salsa verde over the house dip. 4405 McCullough Ave., (210) 396-7909.

Milpa  What started as a mobile outfit now serves up fresh and flavorful takes on chef-owner Jesse Kuykendall’s favorite childhood eats at The Yard Shopping Center in Olmos Park. Don’t miss the tacos de árabes or Mexican-style street corn 5253 McCullough Ave., (210) 9902349, milpasabor.com

Mi Tierra Restaurant & Bakery For those in the know, Mi Tierra is truly a wonder. The panaderia at the entrance alerts that this is the real deal. An institution since its 1941 founding, Mi Tierra is one of the few places still open 24/7, holidays included. 218 Produce Row, (210) 225-1262, mitierracafe.com.

Original Donut Shop This Fredericksburg Road institution is known for good breakfast tacos and outstanding doughnuts —and now accepts credit cards! 3307 Fredericksburg Road,(210) 734-5661, facebook.com/theoriginaldonutshop.

Paloma Blanca Mexican Cuisine A perennial favorite in our Best of San Antonio readers’ poll for enchiladas and guacamole, Paloma Blanca showcases hacienda-inspired architecture and interior Mexican eats for an elevated dining experience. 5800 Broadway, (210) 822-6151, palomablanca.net.

Palenque Grill From the makers of Pollo Loco and Taco Palenque, Palenque Grill’s dishing up traditional dishes to the La Cantera set. Try the lengua and coastal creations inspired by the Pacific Mexican coast that are worth a try. 15900 La Cantera Pkwy., palenquegrill.com.

Panfila Cantina Chef Gaby Hinojosa o ers fare inspired by Mexican street food for brunch and dinner daily, as well as signature cocktails using ingredients such as tamarind soda and chamoy. 22250 Bulverde Road, Suite 114, (210) 455-0702, panfilacantinaandrestaurant.com.

Patty’s Taco House Taco fans make pilgrimages to Patty’s on a weekly basis for breakfast and lunch. The migas plate will keep you sated way past lunchtime. 2422 S. Hackberry St., (210) 534-3395.

Pericos Mexican Cuisine The hacienda-style chain has locations o Bandera and Sonterra, but you’ll find standard Tex-Mex at any stop. Make sure to wash it down with a Parrot Tail, a concoction of vodka, coconut rum, Triple Sec, Hypnotiq, cranberry juice and sour mix. Multiple locations, pericosgrill.com.

Ray’s Drive Inn Pu y tacos and a certain San Antonio je ne sais quoi are the draws at this Westside establishment. Portions are large (bring the whole family), but remember to bring cash; our critics recommend the brisket and guacamole pu y tacos. 822 SW 19th, (210) 432-7171, raysdriveinn.net.

Rosario’s Restaurant y Cantina Lisa Wong’s other baby is a staple with the Castros and other power lunch-goers. The bright lights, big

Guajillos

city cantina concept — aided by lots of concrete and a neon-lit faux palapa — and Tex-Mex add a certain buzzy feel to Southtown and the aesthetic reaches the northside location. Multiple locations, rosariossa.com.

Soluna Home of the Chispa, this Alamo Heights restaurant comes alive on weekends. Examine the entire menu and work your way through it with several visits. We won’t judge. 7959 Broadway, (210) 930-8070, solunasa.com.

Taco Haven A Southtown staple for more than 30 years, the menu has expanded to include a few TexAmerican dishes such as chickenfried steak and burgers. Multiple locations, tacohaven.info.

Taco Taco A plethora of choices here but the best thing to order is, of course, the namesake: tacos of all kinds, served on piping hot, homemade corn or flour tortillas. 145 E. Hildebrand Ave., (210) 822-9533, tacotacosa.com.

Tacos y Burritos Metro Basilica 2 Taco truck fare inspired more by DF than SA. Branch out to less familiar menu items like mulita (meat and cheese sandwiched between two thick masa tortillas), lengua and tripas, or stick with tried-and-true chicken quesadillas and asada tacos. 7627 Culebra Road, Suite 105, (210) 680-1412.

Taqueria Datapoint The food hasn’t lost its late-night street charms at this taco-truck-turnedrestaurants. Current readers say you must try the gorditas, and our critics recommend the mini asada taquitos and chicken torta. Multiple locations, (210) 615-3644.

Taqueria El Chilaquil Our secret late-night spot, we come here for al pastor and carnitas mini tacos and giant schooners of Dos Equis after evenings out downtown. 1821 W. Commerce St., (210) 226-5410.

Taqueria Los Arcos Homey and authentic Mex-Texican fare, Los Arcos scores with especially good sopes and outstanding tortas, at prices low enough to treat your entire work crew. 13777 Nacogdoches Road, Suite. 103, (210) 599-1822.

Taqueria Vallarta Seafood is far from the emphasis at the Broadway location; carnes asadas and fajitas abound. 8234 Broadway 78209,

(210) 829-0180.

Taquitos West Ave. With choice of cabeza, lengua, suadero, carnitas and trompo (only on weekends), Taquitos has built a legion of followers that keep spreading the word. The Nacogdoches spot also features a panaderia next door. Multiple locations, taquitoswestavenue.com.

Teka Molino The pu y tacos are a must, but don’t sleep on the guacamole cups and bean rolls. Open for breakfast, lunch and dinner, Teka has been serving San Antonio for more than 60 years. Multiple locations, tekamolino.com.

Tito’s Restaurant The art-lined walls are the perfect background for a variety of breakfast options and an express lunch for those who work in the King William area. 955 S. Alamo St., (210) 212-8226, titosrestaurant. com.

Vida Mia Don’t miss out on breakfast of chilaquiles like the Piporro with machacado and red salsa or Cantinflas with chorizo and green salsa, at Stone Oak and Huebner or Bulverde Road. Multiple locations, vidamiacuisine.com.

Viola’s Ventanas The third e ort from the Barrios family pays tribute to mother Viola, who started the Los Barrios legend in 1979. 9660

Milpa

Westover Hills, (210) 684-9660, violasventanas.com.

Viva Villa The legacy of Mi Tierra is in safe hands as chef Cariño Cortez and sta share interior Mexican fare as prepared with local flair. 905 Dolorosa St., (210) 987-8482, vivavillatacos.com.

COCKTAILS, PUBS +WINE

1919 Expertly made cocktails, a speakeasy setting and monthly spirit tastings complete with bites are found at this Blue Star Art Complex nook. 1420 S. Alamo St., Suite 001, (210) 227-1420, facebook. com/1919sa.

Bar America This Southtown favorite is serving up bar snacks these days. Their happy hour specials vary by day and are perfect for those on a budget. 723 S. Alamo St., (210) 2231285, baramericasatx.com.

Big Hops O ering a long list of local beer on tap at any of their three locations, including Bitters, Huebner, the Hays Street Bridge and New Braunfels, Big Hops is a must-stop for craft beer lovers. Multiple locations, bighops.com.

Blue Box Tasty cocktails meet a great happy hour. Come game time, the sta sets you up with free

snacks made by some of the city’s best chefs. 312 Pearl Pkwy., (210) 227-2583.

The Broadway 5050 San Antonio’s original, swanky good times bar has been an Alamo Heights favorite since opening its doors in 1927. 5050 Broadway, (210) 826-0069, broadway5050.com.

Burleson Yard Beer Garden This pet and kid-friendly bar near the Hays Street Bridge is a traditional beer garden with indoor and outdoor seating. Pick from their long list of beers or opt for wine or liquor, and grab snacks at one of the food trucks. 430 Austin St., (210) 3543001, facebook.com/burlesonyard.

Cellar Mixology Toro Kitchen + Bar’s downtown outpost brought with it a lower-level cocktail bar with classics and new twists on your faves. 1142 E. Commerce St., (210) 592-1075, cellarmixology.com.

Cherrity Bar Philanthropic tipples can be found at this massive bar that also holds a ramen bar! Every month, three charities are picked as recipients of nearly all of the bar’s proceeds so drink up! 302 Montana St., (210) 598-0496, facebook.com/ cherritybar.

Copa Wine Bar Voted best wine bar in 2014’s Current Best Of readers poll, Copa is worth a trip to the city’s North Side with their wine and tapas. 19141 Stone Oak Pkwy., (210) 4952672, thecopawinebar.com.

The Cottage Irish Pub Cozy and welcoming, this Broadway corridor establishment serves up Emerald Isle charm with a dozen beers on tap as well as traditional pub grub including Guinness beef stew, fish and chips, and chicken curry. 3810 Broadway, (210) 463-9111, thecottageirishpub.com.

Cullum’s Attagirl Just o the N. St. Mary’s strip, Attagirl’s ever-evolving list of craft beers alongside their famous chicken wings, fried bologna pimento sandwiches and more. 726 E. Mistletoe Ave., (210) 437-4263, facebook.com/cullumsattagirl.

The Dakota East Side Ice House Chill vibes meet casual comfort food

NINA RANGEL

vibes at this former grocery storeturned-neighborhood-bar. 433 S. Hackberry St., (210) 375-6009, thedakotasa.com.

Dorcol Distilling + Brewing Co. You’ll find Kinsman rakia (an unaged apricot brandy) and a sizeable lineup of expertly made beers to quench your thirst. 1902 S. Flores St., (210) 229-0607, dorcolspirits.com.

Elsewhere Garden Bar & Kitchen  This popular north-ofdowntown hangout o ers plentiful beers on tap and outdoor seating overlooking the river, but don’t forget the food. Burgers dominate the menu, although gochujang cauliflower wings and parmesan Brussels sprouts are addictive apps. 103 E. Jones Ave., (210) 446-9303, elsewheretexas.com.

The Esquire Tavern A San Antonio original, Esquire Tavern serves up crafted cocktails, wine and craft beers alongside some serious eats like their signature bison burger and charcuterie at Downstairs. 155 E. Commerce St., (210) 222-2521, esquiretavern-sa.com.

Flying Saucer Draught Emporium Back before San Antonio turned into a craft town (well, we’re working on it), there was the Saucer. Excellent for pups on patios, great sandwiches, expert service and, yes, hundreds of beers to choose from, the Saucer isn’t going anywhere any time soon. 11255 Huebner Road, Suite 212, (210) 696-5080, beerknurd.com.

Freetail Brewing Beers on tap change regularly and food comes by way of fantastic brick oven pizzas. 4035 N. Loop 1604 W., Suite 105, (210) 625-6000, freetailbrewing. com.

La Ruina The creators of revered San Antonio bar The Modernist now operate a new oasis for cocktail lovers: La Ruina. With a focus on “tropical American” tipples, this drinkery shares a block with familyfriendly Burleson Yard Beer Garden, nightspot Boxcar Bar and loungey Artisan Distillery and Craft Bar. 410 Austin St., (210) 627-7846, la-ruina. com.

Lion & Rose British Restaurant &

Pub Don’t let its Rim location confuse you, this puro pub is great for grabbing a pint, watching a football game (or soccer, to most of y’all) and chowing down on a full English breakfast at brunch, fish and chips or Scotch eggs. 17627 La Cantera Pkwy., (210) 798-5466, thelionandrose. com.

El Luchador This lucha-libre themed bar o Roosevelt has a cantina vibe with a bar, dance floor, lounge area and patio. 622 Roosevelt, (210) 272-0016, facebook. com/luchadorbarsa.

Haunt Sleek and spooky, this Downtown joint makes it easy to get in a happy hour before dinner at sister restaurant Rebelle. Hold your séance here while sipping on cocktails inspired by the specters that haunt the St. Anthony Hotel. 300 E. Travis St., (210) 227-4392, facebook.com/ hauntsa.

High Street Wine Co. Wine lovers of all levels will enjoy a visit (or two or three, we’re not judging) to this Pearl-based wine bar. The only thing better than the selection of reds, whites, rosés and bubbles? High Streets awe-inspiring charcuterie boards. 302 Pearl Pkwy., Suite 104, (210) 908-9144, highstreetwine. com.

Hoppy Monk This Northside bar features over 50 beers on tap, as well as delicious cuisine and cocktails made from fresh ingredients and local products. Stop in for mezcal! 1010 N Loop 1604 E., (210) 545-3330, thehoppymonk.com/ sanantonio.

Knockout The newest addition to the Main Strip includes daily inexpensive happy hours and is split into two rooms for variety. Grab a slice from their attached Pup’s Pizza as early as 11am or late night. 1420 N. Main Ave., (210) 227-7678, knockoutsa.com.

The Modernist Enjoy craft cocktails that rise to another level with this innovative drinkery that features a small tiki trailer slinging boozy faves on weekends. 516 E. Grayson St., (210) 901-8646, facebook.com/ themodernistsa.

Lowcountry There’s a whole lot to love about this bar that blends country vibes with Southern charm inside a historic home. Bar snacks include lovely pickles and boiled peanuts. Grab a cold one and enjoy live music on the back patio. 318 Martinez St., (210) 560-2224, lowcountrysa.com.

Luther’s Cafe After relocating a few times, Luther’s remains a staple on the Main strip. Stop in early or late and select from their varied menu of food and drinks inside or on the patio. Stay for karaoke on Friday or dinner and a show on Saturdays. 1503 N. Main Ave., (210) 223-7727, lutherscafe.com.

Oak Hills Tavern This Medical Center dive bar features 14 taps of local and Texas beers, bar games like pool and darts, and a varied menu with pizza, tacos, burgers and more. 7920 Fredericksburg Road, (210) 6148855, facebook.com/oakhillstavern.

Paramour Perfect for all your selfies and party pics, Paramour elevated the bar scene literally. As Downtown’s first rooftop bar, the sprawling location brings in tourists and locals alike for classic cocktails and cheeky house concoctions. 109 9th St., Suite 400, (210) 307-8740, paramourbar.com.

Picks Bar The upgraded patio and craft cocktails on tap at far North Side spot Picks Bar are reason

enough to make the trip to that stretch of town, but an even bigger draw is the one-of-a-kind live band karaoke experience. This Latinaowned venue takes puro to a whole new level. 4553 N Loop 1604 W, (210) 253-9220, picksbar.com.

The Pigpen The neighborhood bar features wine, beer on draft or in cans and bottles, and specialty drinks like the brisket bloody mary and frozen Moscow mule. Feeling hungry? Pair your drink with some nachos or a grilled cheese. 106 Pershing Ave., (210) 267-9136, thepigpensa.com.

The Squeezebox With a rotating lineup of local food trucks on the patio and a puro vibe that combines Tejano, cumbia and dance hits, there’s something for everyone at this popular joint. 2806 N. St. Mary’s St., (210) 314-8845, facebook.com/ thesqueezebox.

Screaming Goat Yard and Tap As the name suggests, draft beer, not to mention a full bar are a part of the attraction at this new Spring Branch spot, but so’s a menu that spans breakfast items such as chorizo and egg empanadas and Southern Louisiana-influenced dinner items such as shrimp po’ boys and gumbo. 4 Sun Valley Road, Spring Branch, (830) 885-2209, screaminggoatyard.com.

Sojourn Trading Co. Sojourn serves up easy and refreshing cocktails in the downtown space that formerly housed moody craft-tipple enclave Juniper Tar. Sample a Staycation Martini — a nod to the bar’s moniker, which means an escape or temporary getaway. 244 W. Houston St., (210) 455-0357, sojournsatx. com.

TBA This St. Mary’s Strip secret serves up handcrafted drinks and tasty bites. A serious happy hour packs inexpensive house cocktails, beers, grilled cheese and charcuterie. 2801 N. St. Mary’s St., (210) 320-1753, tbasatx.com.

Three Star Bar Three Star Bar identifies itself as a “neighborhood, old-timey dad bar.” Sure enough, it features neon beer signs, vintage trophies, wood paneling and a pinball machine. 521 E. Grayson St., okayestbar.com.

SEAFOOD

210 Ceviche The place to watch futbol while noshing on seafood and drinking a cold one, 210 Ceviche o ers a refuge from the heat. Try a ceviche sampler to start. Stick with the satisfying cooked dishes such as the Arroz 210 with seafood bits or the sautéed salmon. 9502 IH-10, Suite 101, (210) 593-9300, 210ceviche.com.

Camaron Pelado Seafood Grill

What Camaron Pelado lacks in atmosphere is made up for in coastal dishes that warrant praise. Classic ceviche, mounds of shrimp and a piled-high tostada all at fair prices make for a superb lunch or dinner. Don’t miss the seafood caldos with shrimp, oyster, crab and octopus. 2918 W. Commerce St., (210) 4346700, camaronpelado.info.

Costa Pacifica Known for innovative, fresh dishes, one-of-a-kind specialty Drinks and ambiance reminiscent of the Pacific Coast of Mexico, Costa Pacifica is all about freshness. Visit for the fish “al pastor” costras, tuna capaccio or the whole red snapper. Multiple locations, costacruise.com.

Eddie V’s Prime Seafood Immediately upon opening in 2008, Wild-

fish became the go-to destination for seafood in North San Antonio. Featuring dishes such as North Atlantic lemon sole and crispy cashew calamari, Wildfish added fresh ideas to the seafood market. It may not be the new thing anymore, but it’s still a fresh catch. 1834 N. Loop 1604 W., (210) 493-1600, eddiev.com.

Hula Poke Various locations of this poke salad spot have earned it a special place in the heart of San Antonians looking to try something new and fresh. Visit them o I-10 and DeZavala and near 1604 and Bandera. Multiple locations, facebook. com/hulapokesa.

Koi Fin Poke Ramen, poke salads and sushirritos are all in store at this UTSA-adjacent spot that o ers 10 percent o on Tuesday and Wednesdays with student ID! 7211 Green Glen Drive, Suite 102, (210) 451-0050.

Laguna Madre Seafood Company Bill Miller’s isn’t all chicken and brisket. The San Anto fave also deals — deliciously — in fish. Fried plates include choice of shrimp, fried cods, catfish or oysters. Multiple locations, lagunamadreseafood.com.

Las Islas Marias A colorful Sinaloan seafood restaurant specializing in shrimp in several guises with winners such as the empanadas de camaron, ceviche ejecutivo, camarones zarandeados, charola de mejillones and camarones aguachiles en salsa roja. 522 SW Military, (210) 922-7777.

Little Em’s Oyster Bar This Southtown spot made an instant splash when it debuted in the midst of the pandemic. It’s easy to see the attraction in its array of fresh oysters and beautiful presentation. If oysters aren’t your thing, the spot also delivers on other oceanic delights including a sublime red snapper ceviche. 1001 S. Alamo St., (210) 257-0100, littleemsoysterbar.com.

Mariscos El Bucanero Mariscos may be in the name, but first-rate Mexican dishes — from the asada plate, chile rellenos and enchiladas — are on the menu as well. Of course, seafood lovers may also enjoy the molcajete de ceviche, camarones a la diabla or the fried fish. And don’t forget to try the fried shrimp. Many consider it the best in town. Multiple

locations,

Mariscos El Marinero Familiar, yes, but still tasty. Order the tostada known as the Torre Imperial for an awe-inspiring stack of seafood that perfectly layers several ceviches, chopped scallops, octopus and peel-and-eat shrimp, and yep, red onion into a colorful tower. 1819 McCullough Ave., (210) 465-9178.

Neptune’s Seafood House Neighborhood seafood comes a ordable, friendly and delectable at Neptune’s. Crispy fried okra, catfish po’boys and family dinner under $20 are all aboard this seafood boat. Fried specialties include a fried frog leg plate. 1922 Goliad, (210) 337-7294, neptunesseafoodhouse.com.

Pinch Boil House It’s hard to know where else to file Pinch but under “seafood,” which the menu’s star attraction. Inspired by the blending of cultures on the Gulf Coast, this Alamo Heights spot serves up delectable dishes from the ocean that blend Southeast Asian and Cajun techniques and seasonings. 5130 Broadway, (210) 277-8801, pinchboilhouse.com.

bucanerosanantonio.com.

High Street Wine Co.

Poke Central Billed as sushi in a bowl, this poke shop opened on the city’s northside feeding Looplanders fresh creations and savory soups. 1130 N. Loop 1604 W. Suite 101, (210) 479-7653, facebook.com/pokecentralsa.

Rudy’s Seafood For over 40 years, Rudy’s Seafood has drawn in Southside residents for large platters of fried fish served the Rudy’s way with fries, lemon bread and a serrano pepper. Also on the menu: grilled fish tacos, fried mushrooms, burgers and sweet potato fries. 4122 S. Flores St., (210) 532-1315, rudysseafood.com.

Sea Island Shrimp House After celebrating 50 years as San Antonio’s go-to Lenten spot, Sea Island is still cranking out hits. It’s not Port A, but it’ll do especially when you order the “world famous” charbroiled shrimp plate, of fifteen lightly breaded, skewered and citrusy shrimp arrived alongside your choice of sides. Multiple locations, shrimphouse.com.

Smashin’ Crab You know it’s going to be a fun time when the server drapes a bib across your chest. Seafood boils are available drenched in di erent sauces but our favorite is the tangy Trinity! Multiple locations, smashincrab.com.

Tiago’s Cabo Grille Inspired by the flavors of Cabo San Lucas, the food here is light, fresh and flavorful. A spin on the traditional Mexican, this coastal cuisine includes such fare as fire-grilled skewers and street vendor-style tacos. Daily lunch specials and signature drinks, like the San Lucas Breeze, put Tiago’s a notch above the rest. Multiple locations, tiagoscabogrille.com.

STEAKHOUSE

Barn Door A San Antonio institution, the Historic Barn Door o ers down-home fare with Texas hospitality. Steaks can be ordered blackened, rolled in black peppercorn or smothered in jalapeños. 8400 N. New Braunfels Ave., (210) 824-0116, thebarndoorrestaurant.com.

Chama Gaucha Locally headquartered, this Brazilian steakhouse has outposts in Atlanta, Chicago and Houston. Head here for big

celebrations and make sure to bring your appetite. Choose from 12 meats — bacon-wrapped filet, anyone? — and more than 30 salad bar items. 18318 Sonterra Pl., (210) 564-9400, chamagaucha.com.

Galpao Gaucho Stone Oak holds a delicious secret: a locally owned Brazilian steakhouse with an extensive wine selection, happy hour, and all the meats your heart desires. It’s laid-back and great for date night. 2318 N. Loop 1604 W., (210) 497-2500.

Josephine Street Café Since 1979, Josephine’s has always been a downtown gem with its signature steak and whiskey o erings. Stop by Josephine’s for a 16-ounce Texas T-bone and feel enriched in a downtown tradition. 400 E. Josephine St., (210) 224-6169, josephinestcafe. com.

J-Prime Steakhouse Texans love steaks. They also love charcuterie boards, badass brunch bu ets complete with made-to-order omelets and a meat carving station, and excellent happy hours, and you can find them all at J-Prime. 1401 N. Loop 1604 W., (210) 764-1604,

jprimesteakhouse.com.

Kirby’s Steakhouse This Dallas-based specialty steakhouse originated in 1954 and is known for its aged Midwestern prime beef. The San Antonio location has been a local favorite since opening its doors in 2007. 123 Loop 1604 NE, (210) 404-2221, kirbyssteakhouse.com.

Little Red Barn This little red chophouse isn’t so little and its iconic red building is visible from the highway. For over 50 years, Little Red Barn has catered to hungry SA diners in a folksy dining hall. Don’t mind the faux-pistol-clad servers, it’s just part of the aesthetic. 1902 S. Hackberry St., (210) 532-4235, littleredbarnsteakhouse.com.

Little Rhein Steakhouse With a wide wine list and rustic charm, Little Rhein impresses in the historic Bombach house from 1847. The dining experience is elevated with a River Walk patio making it ideal for a romantic, dimly lit dinner. 231 S. Alamo St., (210) 225-2111, littlerheinsteakhouse.com.

Myron’s Prime Steak House Steaks take center stage but also

memorable is the jalapeño mac and cheese, stu ed tomatoes and bread pudding with Maker’s Mark sauce. Be sure to check out the extensive wine list. 10003 NW Military, Suite 2101, (210) 493-3031, myronsprime. com.

Tejas Rodeo Company Eat in cowboy fashion with a wooden dining room, country dancing and Go Texan top sirloin in the Hill Country. Now under new management — chef Johnny Hernandez and his True Flavors company — the menu retains favorites like KC Steaks but new menu items celebrate Texas cuisine. March through November you can still catch professional rodeo on Saturday nights. 401 Obst Road, Bulverde, tejassteakhouse.com.

Texas de Brazil Influenced by the flavors Porto Alegre, Brazil, Texas de Brazil takes the cuisine of Brazil and combines the hospitality of Texas for a meal unique to this churrascaria. Brazilian sausages, picanha, prosciutto and leg of loin are reliable staples. Hit the salad bar for a lighter choice. 313 E. Houston St., (210) 2991600, texasdebrazil.com.

Double Standard