San Antonio Flavor 2023 by Chava Communications

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an Antonio has recently garnered a reputation as a food city, but many residents have long understood that our food-focused culture has deep roots. Beyond a highfalutin’ international designation from UNESCO — which gives us bragging rights as a city of gastronomy — SA has welcomed world-renowned chefs via weekend-long food festivals and greatly expanded its variety of food-focused parties. Our food obsession is there when we argue about which taqueria serves the best migas, debate who invented the puffy taco and line up at Fiesta to savor familiar favorites from longtime vendors. It’s also there when we gather friends and family around our home tables and when we seek out new restaurants exploring creative approaches to food or allowing us to partake in unfamiliar cuisines. Whether you’re one of those folks who’s grasped the Alamo City’s unique culinary culture for decades or you’re just now discovering the joys of its dining scene, our latest issue of Flavor is meant to broaden your horizons and give you more to explore. First, we’ll take a look at the city’s best farm-to-table restaurants, all of which offer amazing dining experiences based on locally and seasonally sourced ingredients. Then we’ll examine a boom in wine bars, taking a look at several new additions to the scene as well as an old favorite that underwent an ambitious expansion. Finally, we’ll introduce you to three talented and committed San Antonio chefs who are on a mission to better the community they serve. Enjoy your experience with Flavor. Here’s hoping it continues to stoke your curiosity about San Antonio’s rich and everevolving food scene. Cheers! Nina Rangel, Food + Nightlife Editor

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SAN ANTONIO FREE • WINTER ISSUE • 2023-2024

Flavor Editor: Nina Rangel Editor-In-Chief: Sanford Nowlin General Manager: Chelsea Bourque Art Director: Samantha Serna Owner/Co-founder: Michael Wagner

NINA RANGEL

EDITORIAL Contributing Photographers: Aiden Esquivel, Nina Rangel, TxTroublemaker, Noemi Solis Digital Content Editor: Kelly Merka Nelson ADVERTISING Account Manager: Marissa Gamez Senior Account Executives: Mike Valdelamar Social Media Director: Meradith Garcia MARKETING & EVENTS Chief Maketing Officer: Cassandra Yardeni Events Director: Chelsea Bourque Events & Promotions Coordinator: Chastina De La Pena CREATIVE SERVICES Creative Services Manager: Samantha Serna Graphic Designer: Pedro Macias, Marlene Mejia CIRCULATION Circulation Manager: Justin Giles San Antonio Current Editorial: editor@sacurrent.com Advertising: marketing@sacurrent.com Copyright notice: The entire contents of the San Antonio Current are copyright 2023 by Chava Group LLC. Reproduction in whole or in part without written permission of the publisher is prohibited. Publisher does not assume any liability for unsolicited manuscripts, materials, or other content. Any submission must include a stamped, self-addressed envelope. All editorial, advertising, and business correspondence should be emailed to the addresses listed above.

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in this issue Wine Bar Renaissance

Three new examples show that wine bars are enjoying a San Antonio comeback

Renovation brings new amenities to long-running High Street Wine Co.

16 26

Building Hope Through Food

Restaurant Index

On The Cover Postino WineCafe

Photography // Aiden Esquivel Art Direction // Nina Rangel, Samantha Serna

San Antonio’s 10 best farm-to-table restaurants

From alternative diets to steakhouses, we share a wealth of San Antonio’s can’t-miss dining options

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Wine Bar Renaissance Three new examples show that wine bars are enjoying a San Antonio comeback By Ron Bechtol

the city’s newest wine bar with plans to take advantage of its program of $10 by-the-glass house wines. Halfway through my first pick, a chardonnay from France’s Pays d’Oc, a friend happened to stop by, soon followed by his wife. Not long after, a mutual acquaintance appeared,

then another. Only one was a near neighbor, so speculation ensued. Was it the rain, or the allure of the new, or are wine bars enjoying a comeback after a spotty San Antonio history? While the answer was yes to all three, the latter certainly warrants a deeper dive.

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n a recent stormy night, I popped into A Perfect Day,

Tuesday–Saturday: 5:00pm–9:00pm 2195 NW Military Highway, San Antonio, TX 78213 (210) 503-5121 • www.clementine-sa.com

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COURTESY PHOTO / A PERFECT DAY

A PERFECT DAY

f forced to name the time and place when the wine bar concept first popped up in San Antonio, it would be the late ‘90s and Niles Wine Bar, a quirky cottage and backyard just off Broadway near Nacogdoches Road. Even though eponymous owner Niles Chumney later switched to real estate and the cottage was demolished for an office building years ago, Chumney recently reappeared in a hospitality setting at Bar Loretta, wine knowledge still intact. Fortunately for us, he’s now the chief creative officer of A Perfect Day (803 S. St. Mary's Street, instagram.com/aperfectdaywinebar), the bright and white counterpart of blackand-red evil twin bar Gimme Gimme next door. Both are the collaborative brainchildren of Loretta’s Roger Herr and Amor Eterno’s Aaron Peña. Service at A Perfect Day will be good regardless of whether Chumney is behind the small, stand-up bar, and the quirky selection of by-the-glass wines — 18 at one count — will reward exploration. I had a picpoul de pinet, a grüner veltliner and a cabernet franc. Finally, I made it out into that stormy night much later than planned. All the while, I was anticipating a return to peruse the wines by the bottle, available to drink there or take out at the same price. Food also augments the offerings, including a charcuterie board or duck fat waffle fries.

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COURTESY PHOTO / FRANCIS BOGSIDE

ANNE’S WINE BAR

he same bottle pricing policy prevails at Anne’s Wine Bar (1170 E. Commerce Street, francisbogside.com/ annes-wine-bar), located next to Francis Bogside in St. Paul Square. Wines by the glass range from $8 to $15, but all are $8 during the 4-8 p.m. daily happy hour and all day Sunday. It’s a price point worth taking advantage of, especially on Thursday when Dominic Caruso will be at your service. As at A Perfect Day, wine guys like Caruso are the reason one goes to a specialty wine bar in the first place. If you play your cards right, he may start offer samples of unfamiliar wines you’ve never investigated — Malbecs from Uruguay, in my case.

Other unexpected bottle offerings include both a red and a white from Georgia, the country at the intersection of Europe and Asia known for its Black Sea beaches. Many vintages are still aged in clay vessels buried up to their graceful necks in the ground. Caruso expects the list to expand in the near future to include more from Italy and added that French Chablis will also become a focus. As with A Perfect Day, Anne’s offers wine-friendly snacks to keep visitors in their seats for more than one glass. Minicrab cakes and grilled trout bruschetta are possibilities.

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COURTESY PHOTO / VINTAGE WINE BAR & SPECIALTY FOODS

VINTAGE WINE BAR & SPECIALTY FOODS

intage Wine Bar & Specialty Foods (555 W. Bitters Road, Suite 112, (210) 267-1872, vintagewinehcv. com), a spinoff of Lindsey and PJ Edwards’ Meadow Neighborhood Eatery in The Alley on Bitters, presents a different and cheffier version of the wine bar. The small plates list includes an impressive 17 entries. A wise approach might be to start here — say with a Spanish bocadillo with ham and cheese — then move on to the wine. Vintage Wine Bar’s website says that it offers “over 150 different wines,” some of them “rare and unusual,” but since there’s no digital list, you’ll have to spend some time in front of the uncategorized display. Another alternative is to strike up conversation with whomever is helming the counter, the

human key to which of those 150 bottles is available by the glass and at what price. After some tasting and questioning, I wound up with a glass of bracing torrontés from Argentina ($9) and an unusually light nero d’Avola ($10.50) from Sicily. Both were happy companions to a serving of marinated feta with olive tapenade. Stormy night or sunny afternoon, brooding malbec or sprightly riesling, turns out there’s a wine — and a wine bar — for every time and taste. Add seasoned San Antonio veterans such as Copa, High Street and Little Death to the list and there’s no reason not to get out there and hoist a glass.

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Renovation brings new amenities to long-running High Street Wine Co. By Nina Rangel

flights during October, which coincides with Hispanic Heritage Month, included the “Having a Baja Blast” collection, which explored three robust reds from Baja California, Mexico. The “I Waaaant It Thaaat Way” option allows the High Street pros to create a flight based on flavors each individual patron enjoys. The three-varietal flights on the menu include 2-ounce pours of each wine, all of which run less than $30. Alongside High Street’s physical changes comes the wine haven’s first foray into the members-only space. Starting this fall, the spot will offer a monthly subscription service that provides a pair of bottles curated by Tabbone, along with education on those bottles, invitations to members-only tastings and a 15% discount on purchases for the duration of the membership. Upcoming educational events aren’t exclusive to the wine club, but members will snag early access to class details along with admission discounts. Locally owned High Street opened in 2016 and has since been named a James Beard semifinalist for Outstanding Wine Program. Last year, food and wine website Tasting Table ranked it as one of the nation's 20 best wine bars. Despite its national gravitas, the venue continues to strive for accessible education, diverse and sustainable wine, beer and cider options and all-around positive vibes. That’s something to which San Antonio wine lovers are more than ready to raise a glass.

NOEMI SOLIS

s stylish new wine bars pop up around San Antonio, one tried-and-true local favorite has reentered the chat with a new look. After nearly seven years in business, the Pearl’s cozy High Street Wine Co. (302 Pearl Parkway, Unit 104, (210) 9089144, highstreetwine.com) unveiled extensive renovations this fall. The business reopened in early October, debuting a post-facelift footprint double its original size and including new amenities such as plush lounge areas and a private event space. Unlike some of the newer kids on the block, the nationally acclaimed wine bar doesn’t boast graphic, eye-grabbing wallpaper, and there’s not a neon sign in sight. That’s by design, Beverage Director Austin Tabbone said. “We want the wine to be the medium for what we're really trying to do, which is establish connections with people and create a place for people to connect and collaborate and to learn,” he said. “Whether you know a lot about wine, whatever level you’re at, we can all just chill here and have some wine and hang out. And if you don't want wine, that's cool, too. We have dope charcuterie. We have great flatbreads, we have awesome beer … it’s about the whole vibe.” Fans of High Street’s previous digs will remember its cozy bar setup and sun-kissed patio’s intimate bistro seating, and the expansion doesn’t diminish those details. Instead, the revamped space now features even more small, intimate vignettes intended for groups as small as two and as large as a dozen. The new areas are primed for socializing, to be sure, but the hundreds of thousands of dollars spent on the new layout also lends itself to something near and dear to Tabbone’s heart: wine education. High Street’s new blackened steel and reclaimed wood details complement cozy lounge areas and a semi-private, convertible space specifically designed for classes and guided tastings. Educational events — curated by Tabbone and often led by winemakers themselves — will return this fall. “I will be bringing wine classes back in November, and because of the new space, we're able to do it a little bit more flexibly. It doesn't have to happen on days when we’re closed anymore,” Tabbone said. “The more focused classes are going to be happening more frequently, but our flights always have some sort of educational component to them. I try to build in those moments where you don't even know that you're being educated, I always want there to be this sense of effortlessness, so even though a flight is heavily thought about, it comes across as something very approachable.” Tabbone’s cheekily named, themed wine

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Building

Hope T hroug Stories by Nina Rangel

roviding nourishment is at the center of what chefs do. However, some are called not just to nourish the bodies of their diners but the spirit, soul and wellbeing of their community. These civic-minded culinary creators don’t just make giving back something they do in addition to their day jobs. They fully integrate that concept into every aspect of the work they do. In their own ways, these three San Antonio culinary stalwarts have found ways to enhance the community with their love of food and tireless commitment to improving the world. 16

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LORRIS GIBSON Executive Chef, St. Vinny’s Bistro at Haven for Hope

nyone who spends time around Lorris Gibson has likely heard him utter a phrase that identifies the decision that changed his life: “I just had to eat a slice of humble pie and go to Haven for Hope.” Gibson is now the executive chef of St. Vinny’s Bistro at Haven for Hope, a San Antonio campus devoted to ending homelessness, where he doles out some 40,000 meals monthly. But before he became the culinary shot-caller at the facility, he lived there. Gibson traces his love for cooking back to his days at John Jay High School. After spending time in the semiconductor industry, he ended up attending Le Cordon Bleu culinary school in Arizona, and returned to the Alamo City with accolades under his belt. However, an addiction to alcohol almost snuffed out those ambitions. In 2012, homeless and fresh out of state-mandated detox, he entered Haven for Hope. His first experience with the campus ended with Gibson landing a job with restaurant chain that put him in charge of opening a San Antonio franchise location. During his training in Florida, he picked up the bottle again. “I made it back to San Antonio, and had 80-something employees under me, four or five managers. All of corporate was here, and we were ahead of schedule by four days of opening. So I was doing my job,” Gibson said. “I ended up drinking, and I had my first blackout and ended up in Bexar County Jail the day of my soft opening.” Gibson was offered jobs in other cities, but his father implored him to get help. By this time, he ended up sleeping behind a Home Depot, drinking hard and hustling as well as he could. “I ran into an engineer from when I used to be in semiconductors, and I asked him for some money,” Gibson said. "He gave me $20, and he goes, ‘Man, Lorris, you're better than this.’ So you have to deal with people knowing you, seeing you. I did not know I was suffering from mental illness. So until I understood that I was self medicating, and admitted that I needed help, I was going to keep going through that cycle.” Haven for Hope partnered with St. Vincent de Paul Catholic Church to provide meals for the people it serves, and when Gibson returned to the facility in 2013, he quickly went to work in the kitchen. Now, Gibson — who’s in recovery and no longer homeless — and his crew of Haven residents and volunteers offer reliable breakfast, lunch and dinner to up to 580 daily, all year long. “The hardest thing to deal with is going to bed hungry. That’s one of the longest nights, not knowing where your next meal is coming from,” Gibson said. “Sometimes it ain't as easy just to pull yourself up by your bootstraps, because it's not just that. You’ve got to correct the problem. Feeding people, providing at least that much stability, it’s a miracle.” sacurrent.com • W I N T E R

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GREG WILLIAMS Culinary Program Chef Educator, San Antonio Food Bank

hef Greg Williams began his culinary career at the tender age of 31. Growing up, he played “restaurant” with his friends instead of cops and robbers, but he avoided work in the culinary industry for decades due to his brother’s bad experience with the business. "When I was a teenager, my brother went to work for McDonald's. And he would come home and just be like, ‘Never work in food.’ So I dodged it for years,” Williams said. “I went into business first and didn't start in the culinary field until I was like, 30.” The impetus for Williams’ career change was simple — and terrifying. “I almost had a heart attack when I was 30 years old,” he said. “So that was my eye-opening moment. You know, maybe I should stop chasing the dollar and do something I truly enjoy doing. So I quit my job … got into a culinary school, and just kind of hit the reset button.” Since then, Williams’ culinary journey has been varied. He’s gone from part-time culinary arts instructor to golf club food and beverage director to owner of a catering service. However, his current post as culinary program chef educator at the San Antonio Food Bank is where he feels he belongs. In his current job, Williams operates a 10-week, boot campstyle course that aims not just to fight hunger but also the root cause of food insecurity: unemployment. In 2022, the Food Bank

and job-placement agency Workforce Solutions Alamo banded together to form the Workforce Solutions Alamo Career Center. The first-of-its-kind, federally funded program focuses on retraining workers whose jobs were lost during or due to the pandemic. The program begins with the basics, according to Williams. "Day one starts off with ‘This is a knife, and this is the pointy end,’” he said, joking. “And then we move into all of the techniques, and the science behind those techniques. I want them to understand why we sauté, or blanch and shock. Giving them the vocabulary, so they can get those entry jobs in the field.” At the end of the 10 weeks, Williams’ students will understand the fundamentals of not only interpreting and executing recipes but also creating and costing them out. All graduate with both a ServSafe managers’ certification and a Texas Alcoholic Beverage Commission server certification. At the end of the program, graduates strive to obtain jobs that pay at least $15 an hour and offer benefits. However, beyond long-term employment at a living wage, the program arms its students with an invaluable skillset, Williams said. “The classes I run here are for people who are changing careers or are unemployed, or just don't have the means to go to a culinary school,” he added. “It really is about getting people back on their feet and getting them employed gainfully with a career path that they love as well.” sacurrent.com • W I N T E R

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ERNIE BRADLEY Co-Owner, The Cherrity Bar and Kuriya at Cherrity Bar

hef Ernie Bradley’s career in the foodservice industry began more than 20 years ago, when he was the only male in his high school home economics class. “That ratio was a large part of why I picked the class. I’ll be honest with you,” Bradley said, laughing. Bradley’s priorities and motivations have changed a lot over the past 20 years, but his love of food is unchanged. These days, he’s the culinary mind behind Kuriya, the Japanese restaurant and ramen shop at The Cherrity Bar, San Antonio’s first philanthropic watering hole. “At some point, it stopped becoming about putting money in my pocket, and maybe that’s backwards, because I like money. Who doesn’t?” he said. “But I’m doing what I truly love, and that’s really a blessing. That’s what it’s about.” When they opened in 2018, both the bar and Bradley’s ramen shop aimed to combine cocktails and charitable giving via voting system put entirely into the hands of guests. At that time, the bar distributed tokens to visitors who purchased a cocktail or more than $10 in food or merchandise. Customers could then use the tokens to vote for one of three charities featured that month. The charity with the most tokens at month’s end would receive 60% of the month’s profits, and while the next two vote getters would receive 20% and 10%

percent, respectively. The COVID-19 pandemic changed the way the businesses operate, resulting in the end of the token system. Even so, The Cherrity Bar and Kuriya still support local charities, one sip at a time. To date, they funneled some $100,000 into the coffers of organizations including the El Paso Community Foundation’s Shooting Victims' Fund, Vision Guide Dogs, student career-focused Building a Purpose and creative-support project Hearts Need Art. Aside from donating monthly to a single charity, the spot regularly hosts events to connect the community to creatives of all kinds. Bradley hopes gatherings such as art-collecting mixers, outdoor pop-up markets, twilight yoga and live music foster meaningful relationships between artists and patrons. Similarly, Bradley has built relationships with local food producers and farmers, working diligently to use locally sourced ingredients in Kuriya’s dishes whenever possible. “I really want to showcase these local producers, because we’ve been so fortunate. COVID really did a number on so many small businesses, we have to lift each other up,” Bradley said. “It doesn’t hurt that San Antonio has some really amazing producers to choose from.”

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San Antoni

Farm-to-table B

ecause it’s an unregulated phrase, the term “farmto-table” has become nearly as overused as the ubiquitous “foodie.” Even so, there’s tremendous merit in knowing a restaurant’s produce comes directly from a local grower rather than a retailer or distributor. Dining spots with this back-to-the earth approach are revolutionizing the

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way we eat, connect with our food and interact with our environment. Fortunately for San Antonio diners, our region is rich with farmers and food producers. When restaurants choose to support these businesses, they ensure they’re using the freshest, highest-quality produce while bolstering the livelihoods of local growers. This, in turn, strengthens

Botika

earl dining spot Botika’s fusion of Asian and Peruvian flavors may sound a little too exotic for some diners, but there’s no need for trepidation. Chef Geronimo Lopez has curated a vibrant and modern collection of menu offerings that make the blend approachable, from fresh sushi to buttery charcoalgrilled Akaushi ribeye served with punchy chimichurri. The spot’s tempura-fried vegetable appetizer features Texas-grown produce from Grandma’s Garden in nearby Gonzales. Served with Lopez’s complex, umami-laden house ponzu and salsa verde, the farm-fresh vegetables — which include asparagus, onions, broccoli and more, depending on the season — shine in ways one might not expect from a such a simple preparation. 303 Pearl Parkway, #111, (210) 670-7684, botikapearl.com.

io’s 10 best

e Restaurants

By Nina Rangel

the community, contributes to the preservation of open spaces and underscores the importance of seasonality and biodiversity. Chefs who participate in this movement curate their menus based on what’s available locally and in-season, creating a deep appreciation for the natural rhythms of food production. By reconnecting diners with food sources, they

foster a greater respect for the planet and the people who nurture it. These 10 San Antonio restaurants embody a holistic approach to food, offering not just exceptional flavors but also a genuine sense of connection with the land and the community. They serve as catalysts for positive change, both in the way we eat and how we care for our planet. sacurrent.com • W I N T E R

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The Smoke Shack Family Brunch | Monday Nacho Average Monday | 3pm - 12am Tuesday Tunesday Open Mic Night | 7pM-10pM

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The Cove

he Cove is a pleasantly offbeat destination in the Five Points neighborhood which blends the vibes of a classic American burger joint with a commitment to sustainable, organic and locally produced eats. In addition to its relaxed, mostly outdoor setting, The Cove offers an array of options, from juicy, grass-fed beef burgers to hearty vegan dishes. What sets The Cove apart, though, is its commitment to environmental sustainability, including

not just its focus on locally sourced ingredients but water conservation and eco-friendly practices. Beyond its many partnerships with local farms and ranches, The Cove’s planet-friendly ethos extends to its drink options as well. Its outdoor Texas bar offers 35 taps of beer and cider, all made in the Lone Star State. 606 W. Cypress St., (210) 227-2683, thecove.us.

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Clementine

ucked into the corner of an unassuming Castle Hills retail center, Clementine exudes elegance with a touch of Southern charm. New Orleans-born chef John Russ and his wife and business partner Elise Russ, who handles pastry for the restaurant, celebrate locally sourced ingredients by transforming them into complex, thoughtful dishes. Diners can savor Southern-inspired cuisine with a contemporary twist such as Bandera quail flash-fried to

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crispy perfection, seared and sliced Niman Ranch Beef with red wine Bordelaise or Alaskan halibut with sweet Texas corn. Don’t pass up the truffle-reminiscent corn fungus huitlacoche for an elevated version of a regional delicacy. Elise Russ pulls from her Southern upbringing to offer delectable sweets to round out each meal. 2195 Northwest Military Highway, (210) 503-5121, clementine-sa.com.

PHOTO CREDIT COURTESY OF LANDRACE

Landrace

ocated inside luxury hotel Thompson San Antonio Riverwalk, Chef Steve McHugh’s Landrace is a testament to the elegance and versatility of modern farm-to-table dining. Since its inception, Landrace has highlighted regional providers of quail, pork and produce, celebrating seasonal nuances in collaboration with those purveyors. As a result, its menu reflects the richness of Texan agriculture, from fried Gulf crab to filet mignon

raised by Heartbrand Beef, based in Flatonia, 90 miles west of San Antonio. Landrace’s commitment to local ingredients even extends to its cocktails, including its use of a rum infused with a Texas Wagyu beef “fat wash,” which imparts a robust umami to the restaurant’s take on the classic Manhattan. 111 Lexington Ave., (210) 942-6026, landracetx. com.

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PHOTO CREDIT COURTESY OF PHARM TABLE

P harm Table

ed by Chef Elizabeth Johnson, Pharm Table offers what some may call a transformative experience with its globally inspired, locally sourced menu. Johnson’s thoughtfully crafted dishes are both delicious and nourishing, drawing inspiration from the flavors of South Texas, the Mediterranean and beyond. Pharm Table’s commitment to sustainable, nutrient-dense ingredients includes the use of sustainably raised salmon, grass-fed

wagyu beef and regeneratively farmed chicken. The menu caters to various dietary preferences — including vegan and gluten-free — while celebrating its ingredients’ healing potential. In Johnson’s hands a dish of roasted root vegetables with herbal aioli and chia seed puddings transforms what once might have been dismissed as “health food” into an elevated and satisfying culinary experience. 611 S. Presa St., (210) 802-1860, pharmtable.com.

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PHOTO CREDIT NINA RANGEL

Hoppy Monk

he San Antonio satellite of this El Paso-born minichain offers an extensive beer selection, to be sure, but it might surprise some to learn that the food menu is chock-full of produce, protein and cheese from local partners. What’s more, the Akaushi and Wagyu beef, Crystal Valley Family Farm chicken thighs and Tender Belly heritage breed pork featured in its dishes are all raised without the

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use of antibiotics, steroids or hormones. The fiery aguachile verde uses wild caught Gulf shrimp, and for Sunday brunch, the Monk uses only free-range Texas eggs. Toast to your locally sourced meal with one of the spot’s nearly 100 Texasmade beers and spirits. 1010 N. Loop 1604 E., (210) 5453330, thehoppymonk.com.

PHOTO CREDIT NINA RANGEL

Milpa

hef Jesse “Kirk” Kuykendall takes pride in creating dishes that highlight flavors from a childhood spent on the U.S.-Mexico border. However, in Chef Kirk’s capable hands, moles, pozoles and other traditional dishes get spins from faraway locales including Venezuela, Oaxaca and Spain. Kirk’s easygoing approach will soon expand to a new iteration of Milpa scheduled to open this fall on the

East Side. Located near Dakota East Side Ice House, the new restaurant will showcase bold flavors via a reservationonly model that will allow for Kirk’s impeccable service in an intimate setting. The new venture will use grass-fed, hormone-free poultry and beef from Alamo Farms, situated just west of downtown San Antonio. 419 S. Hackberry St., instagram.com/milpasatx. sacurrent.com •• W W II N N TT EE RR

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@eatchilaquil

FAMILY OWNED & OPERATED MEXICAN STREET FOOD TRADITIONAL COMFORT DISHES Located at The Historic Pearl in the Bottling Department!

Breakfast Tacos • Chilaquiles • Barbacoa Sundays • Aguas Frescas & More

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PHOTO CREDIT NINA RANGEL

Supper

at Hotel Emma

he chic American eatery Supper embodies a blend of sophistication and Southern comfort. Adjacent to the historic Pearl Brewery’s uber-bougie Hotel Emma, its approachable menu spotlights regional flavors that feature locally sourced ingredients. Diners can savor dishes with ingredients such as Gulf Coast shrimp, locally grown kale and Hill Country-raised quail. Thoughtful,

attentive service amplifies the dining experience, while inventive cocktails and an extensive wine list add finesse worthy of Hotel Emma’s 5-star AAA rating. Newly appointed Chef Ned Elliot is expected to keep local ingredients at the forefront when he launches his first menu this fall. 136 E. Grayson St., (877) 524-0031, supperatemma.com.

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PHOTO CREDIT NINA RANGEL

Vista Brewing

San Antonio

ista Brewing’s new digs just east of downtown offer a culinary program from Executive Chef Kyle Barker, who brings experience from several of Austin’s lauded restaurant groups. Barker’s menu highlights items prepared with sustainably and locally sourced ingredients, including Texas Akaushi Wagyu beef, cheese sourced from Schertz’s River Whey Creamery as well as vegetables and bread from area growers and bakers. Vista’s salads will

rotate with the seasons, starting with a roasted pistachiostudded green goddess salad, which made its debut when the brewery opened late last month. The urban craft-beer spot is an extension of Vista’s Hill Country ranch, and it offers the same award-winning craft beer, as well as Texas wines and ciders along with a full coffee program. 125 Lamar St., Suite 106, (210) 802-1578, vistabrewingtx.com.

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PHOTO CREDIT NINA RANGEL

Kuriya

at Cherrity Bar

uriya, a hidden gem steps away from the iconic Alamodome, blends traditional Japanese cuisine with the bold tastes of South Texas. The dining spot also offers a full bar, kid-friendly amenities, local art showcases and a state-of-the-art outdoor stage for live music. While there’s plenty to recommend at Kuriya, its place on this list is a result of the unexpected fusion Chef

Ernie Bradley has coerced from local produce and his use of practices designed to minimize food waste. The umamipacked ramen broths make use of vegetable scraps left over from other dishes, and an appetizer of crispy chicken skins is fried in the bird’s own fat. Bradley is a star at minimizing waste while providing creative, sustainable cuisine. 302 Montana St., (210) 598-0496, cherritybar.com.

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2023 Restaurant Listings ALTERNATIVE DIETS Pharm Table Ayurvedic diet or not, diners will find plenty to nosh on in this vegetableforward oasis by chef Elizabeth Johnson. Expect bountiful salads and worldly techniques. Proteins 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. 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.

AMERICAN + 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. Box St. All Day Chefs Edward Garcia and Daniel Treviño teamed up with local designer Caroline Garcia-Bowman to create this 3,600-square-foot space in downtown’s Hemisfair complex. The venture offers hearty brunch fare and other amenities not yet tapped in the area, such as a focused coffee program. 623 Hemisfair Blvd., Suite 108, (210) 476-5705, boxstallday.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 42

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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.

Mama’s Cafe Mama’s has served home cooked specialties like chicken fried steak, pot roast, and fried mushrooms since 1981. Mama’s Cafe once had multiple locations in San Antonio and Houston, but today, only the original location remains. 2442 Nacogdoches Road, (210) 826-8303, mamascafesa.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.

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.

Cuarto De Kilo Burgers Each patty of Cuarto De Kilo’s burgers weighs more than half a pound — hence the moniker. The burgers are cooked on a spinning Gira-Grill with mesquite charcoal for a smoky flavor, then placed on an artisan bun before making it to the table. 12411 Bandera Road, Suite 108, (210) 263-9228, cuartodekilo.us. 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. Magnolia Pancake Haus This locally based mono-chain of pancake paradises recently opened a new location near Northwoods shopping center. Bananas Foster pancakes, anyone? Multiple locations, magnoliapancakehaus.com.

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Rock & Brews This north San Antonio spot specializes in a fusion of comfort food and craft brews from local and national breweries, set to the soundtrack of tried-andtrue classic rock songs. 5702 Landmark Parkway, (726) 2137625, rockandbrews.com. Supper Hotel Emma’s resident restaurant is led by recently appointed executive chef Ned Elliot. 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.

ASIAN 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. 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. 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. 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) 3664508, ilsonggardensa.com. Jingu House This recently renovated eatery at San Antonio’s iconic Japanese Tea Garden offers Asian cuisine with a San Antonio twist. Snag hot food, grab and go lunch options, boba, coffee, ice cream, beer, sake, cocktails and wine inside this cozy indoor/outdoor eatery. 3853 N. St. Mary’s St., (210) 735-4846, jinguhousesatx.com. 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 bolillos. 4230 McCullough Ave., (210) 829-8021, facebook.com/ phokimlongsa.

COURTESY OF LANDRACE

Landrace 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. Sari-Sari Filipino Restaurant Likely one of the few dining establishments in town to offer halo-halo, or Filipino shaved ice, Sari-Sari also offers an extensive list of soups, starters, entrees, allday breakfast items and baked goods. Multiple locations, (210) 647-7274, sari-sari-satx.com. 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. Singhs Vietnamese This St. Mary’s Strip spot is the brickand-mortar incarnation of a popular food truck. Don’t let the stripped-down menu fool you, fresh seasonal ingredients

and creative touches make Singhs stand out. 2803 N. St. Mary’s, facebook.com/SinghsVietnameseTrailer.

BAKERIES + DESSERTS The Art of Donut This hip little shop on St. Mary’s St. specializes in truly over-thetop doughnuts, including seasonal variations and quirky combos like bacon-cinnamon toast crunch. 3428 N. St. Mary’s St., (210) 265-5423, artofdonut.com. Bedoy Bakery Four generations of bakers have worked at this local panaderia to preserve the art of baking Mexican bread, including decadent conchas and polvorones according to the family recipe. Multiple locations, bedoysbakery.com. 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) 8320886, lilyscookies.com.

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. Blu Lacy Smokehouse From the mind behind 2M Smokehouse comes a new venture in Castroville, barbecue haven Blu Lacy. The 7,423-squarefoot space opened quietly at the end of October, serving up brisket, pork ribs, smoked turkey breast and smoked sausage. 1303 Lorenzo St., instagram.com/blulacysmokehouse. Bombay Bicycle Club This beer-and-burgers institution quietly opened a second location, now slinging margs and burgers just south of Yanaguana Garden. Snag its comforting eats at Hemisfair’s historic Espinoza House, or at its original St. Mary’s Street location. Multiple locations, bombaybicycle.club.

Curry Boys BBQ Curry Boys BBQ is known for its bubblegum pink exterior and mouthwatering fusion eats. As the name suggests, the concept is all about curry meeting ‘cue — and to the benefit of both. 536 E. Courtland Place, (210) 560-2763, curryboysbbq.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.

GLOBAL

Latin American 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) 6707684.

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Enjoy an extensive list of wines from around the world, a menu of small bites, and Live music in an intimate, lounge style atmosphere.

A San Antonio Tradition Since 1961 803 W Hildebrand | 210.736.2253 2714 Hillcrest | 210.361.2253

(210) 277-0596 | wine210.com 6387 Babcock Rd Ste 2 San Antonio Tx 78240

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Ceviche de Waldito Chef’s been slinging buffet-style Peruvian fare since 2010. Stop in for an inexpensive lunch of roasted chicken and tamales served by Waldito himself. 5526 Evers Road, (210) 6818100.

in the mood for paella, there’s multiple Toros to visit these days. The Stone Oak location now has siblings at St. Paul Square and in La Cantera, where the wine keeps flowing as do the tapas. Multiple locations, torokitchenandbar.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) 222-2008, havanasanantonio. com.

Italian

Greek Demo’s Greek Food With locations off Blanco, the Vineyard and St. Mary’s, this 19-year-old, local fast-casual 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. 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 SAbased chain has four locations throughout the city, each dishing up traditional and contemporary cuisine made with fresh ingredients. Multiple locations, papoulis.com.

Spanish Carmens de La Calle Evereclectic 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

Fratello’s Deli With two locations (Broadway and Plaza de Armas), Fratello’s is keeping bellies full and happy with fresh red-sauce fare, valuedriven sandwiches like the Napoli stuffed with copocolla and ham, and house-made desserts. Multiple locations, fratellosdeli.com. Julian’s Italian Pizzeria Recent visits meant digging into the balanced lasagna, fluffy 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. Mattenga’s Pizzeria This hometown mini-chain serves up pizzas, salads, garlic bread and wings, but what you really want is the tiramisu with a locally brewed chocolate coffee stout. Trust us on this. Multiple locations, mattengas.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, biglouspizzasatx.com. Florio’s Pizza Italy Fuhgeddaboudit — this is the real stuff, from New Jersey since 1980. The foldable pizza spread to Helotes in 2017 with a new location off Bandera. 7701 Broadway, (210) 8058646. Il Forno Chef Jason Garcia’s turn at Neapolitan-style pies has been named one of the 50 best U.S. pizzerias by an Italian group — and it’s not difficult

to figure out why. 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.

MEXICAN + TEX-MEX Ácenar Rosario’s owner Lisa Wong paired vivid décor and haute Tex-Mex with romantic riverside seating and the bar’s dance floor sizzles on weekends. 146 E. Houston St., (210) 222-2362, acenar.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) 494-0561, aldacosrestaurants.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. La Fonda on Main Monte Vista residents still flock to this institution for both traditional and forward-thinking Mexican fare. The duck or fish tacos or mole enchiladas are deliciously dependable. 2415 Main Ave., (210) 733-0621, lafondaonmain.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 different Mexican dinner plates. 4223

Blanco Road, (210) 732-6017, losbarrios1.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. Ray’s Drive Inn Puffy 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 puffy 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 lunchgoers. The bright lights, big city cantina concept — aided by lots of concrete and a neonlit 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) 9308070, solunasa.com. Taqueria Datapoint The food hasn’t lost its late-night street charms at this taco-truckturned-restaurants. Current readers say you must try the gorditas, and our critics recommend the mini asada taquitos and chicken torta. Multiple locations, (210) 615-3644. 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.

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The Nacogdoches spot also features a panaderia next door. Multiple locations, taquitoswestavenue.com.

COFFEE, COCKTAILS, PUBS + WINE 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) 5921075, cellarmixology.com. The 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 Parkway, (210) 495-2672, 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. The Dakota East Side Ice House Chill vibes meet casual comfort food vibes at this former grocery store-turnedneighborhood-bar. 433 S. Hackberry St., (210) 375-6009, thedakotasa.com. Elsewhere Garden Bar & Kitchen This popular northof-downtown hangout offers 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 46

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apps. 103 E. Jones Ave., (210) 446-9303, elsewheretexas. com.

escape or temporary getaway. 244 W. Houston St., (210) 4550357, sojournsatx.com.

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 Parkway, Suite 104, (210) 9089144, highstreetwine.com.

Summer Moon Austin-based Summer Moon Coffee’s Moon Milk sweet cream is said to have a cult-like following, and several San Antonio locations seem to support that rumor. Multiple locations, summermooncoffee.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. Menger Hotel Whether it’s grabbing brunch in the Menger’s Colonial Room, cocktails in the legendary Menger Bar or a quick bite inside taqueria-inspired Mengerita Tacos, this Alamo-area landmark offers several options for indulging. 204 Alamo Plaza, mengerhotel.com. A Perfect Day This bright spot on St. Mary’s St. offers wine by the bottle and glass, as well as handcrafted cocktails and small bites from Bar Loretta chef Paul Petersen. It’s adjacent to new “rock bar” Gimme Gimme. 803 S. St. Mary’s St., instagram.com/ aperfectdaywinebar. Postino Winecafe This California chain made a big splash in the 210, with its bevy of charcuterie boards, bruschetta, sharable “Snacky Things,” salads, panini, desserts and — of course — wine. 17627 La Cantera Parkway, Suite 103, (210) 899-4200, postinowinecafe.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

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Wine 210 Wine 210 is a neighborhood wine bar focusing on female- and minority-owned winemakers as well as familyowned wineries from around the world. 6387 Babcock Road, Suite #2, (210) 277-0596, wine210.com.

SEAFOOD Costa Pacifica Known for innovative, fresh dishes, oneof-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. 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 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. Mr. Crabby’s Cajun Seafood & Bar Don’t let the giant plastic crab and shark decor fool you — Mr. Crabby’s offers customizable seafood boil options and ice cold beer on tap to sate all cravings. 14601 IH-35, (210) 462-1122, mrcrabbysseafood. com.

STEAKHOUSE Barn Door A San Antonio institution, the Historic Barn Door offers 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. Josephine Street Café Since 1979, Josephine’s has always been a downtown gem with its signature steak and whiskey offerings. 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 buffets 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. 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.

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