This fall, the esteemed Michelin Guide gave its first appraisal of Texas’ restaurant scene, and San Antonio was well represented.
Innovative Mexican eatery Mixtli grabbed a coveted Michelin Star, and seven more dining spots made the book's recommended list: Barbecue Station, Leche de Tigre, Little Em’s Oyster Bar, Nicosi, Signature Restaurant, 2M Smokehouse and Garcia’s Mexican Restaurant.
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Rounding things out, Michelin recognized four San Antonio restaurants as Bib Gourmands, or places that offer top-tier service at affordable prices, and two Mixtli staffers — sommelier Hailey Pruitt and bar manager Lauren Beckman — shared an Outstanding Service award.
The Alamo City’s strong showing shouldn’t come as a surprise to local foodies. We have long recognized our dining establishments’ knack for creating great food that pays homage to our city’s deep roots. We also value their first-class attention to service and making diners feel at home.
This latest edition of Flavor magazine aims to reinforce that understanding of just how amazing and inviting San Antonio’s food scene is — and the heights to which it’s constantly evolving. As per usual, our content can help you learn more about favorite dining spots, chefs and local trends while opening your eyes to something new.
In this issue, longtime San Antonio Current critic Ron Bechtol shines a light on 12 local restaurants that qualify as can’t-miss dining destinations — places he returns to again and again and recommends to good friends.
We also sit down for a chat with Geronimo Lopez, the globe-traveling San Antonio chef and restaurateur who recently became head of culinary operations for Hotel Emma — itself a winner of Two Keys from Michelin.
And, finally, we look at the expanding culinary scene in nearby New Braunfels, whose downtown is evolving into a walkable dining and drinking destination.
Happy eating, San Antonio.
Sanford Nowlin, Editor-in-Chief
ON THE COVER
TRYST. KITCHEN + COCKTAILS
Photography: Jaime Monzon
Cover Design: Ana Paula Gutierrez 12 CAN’T-MISS SAN ANTONIO RESTAURANTS FROM BOTIKA TO HOTEL EMMA
Geronimo Lopez talks about his life as a chef, innovator and culinary educator in San Antonio Downtown New Braunfels flourishing as walkable food, drink and entertainment district
12 CAN’T-MISS SAN ANTONIO RESTAURANTS
These exemplary spots aren’t just good for return visits — they’re the ones we recommend to friends
BY RON BECHTOL
Food critics are guilty of no small amount of bar and restaurant star-chasing. No. 1 restaurant in the world? Lead us to it — twice.
That said, “best-of” compilations — whether the 10 best this or the 100 best that — are inherently fraught with problems, namely that they’re inevitably subject to the foibles and biases of the list makers. You only have to Google “The 10 (or 15 or 25) Best Restaurants in San Antonio” to prove it. Go ahead. We’ll wait.
This list of a dozen can’t-miss restaurants will be avowedly personal, perhaps a little quirky — and definitely biased. And while many of the choices might well make any reasonably discerning diner’s list of favorites, we think of it more this way: these are the places, in purely alphabetical order, we not only like to go back to on repeat but are happy to recommend to good friends.
Josh Huskin
BIGA
203 S. St. Mary's St. • (210) 225-0722 • biga.com
Having monitored the progress of lanky Brit Bruce Auden from his first appearance at The Fairmount Hotel to his current digs above the San Antonio River, Biga would be a sentimental favorite even without the food. But fortunately, both kitchen and service staff
continue to perform at the highest of local levels. Chicken fried oysters are classic, pairings of meats such as venison and quail typically enchant and the sticky toffee pudding will never disappear from the menu.
Courtesy Photo Biga on the Banks
MON CHOU
312 Pearl Parkway, (210) 469-3743, brasseriemonchouchou.com.
F
rench bistro Mon Chou Chou’s Sandwich au Fromage Raclette is a winner, but so are its duck confit, the simple but impeccable steak frites and the pompadour-capped French onion soup. Not stuck in time, the kitchen at this treasure inside the Pearl continues to evolve with plates such as braised lamb with Moroccan spices. The period evocation of a classic brasserie, all tile and gleaming brass, ups the ante for atmosphere.
2195 NW Military Highway, (210) 503-5121, clementine-sa.com.
Small but chic Clementine is helmed by the husband and wife team of John and Elise Russ, and there’s plenty of reason to go for the restaurant’s “Feed Me” option in which the chef-selected plates keep coming. After all, there are times when one just don’t want to parse a menu for its tell-tale parts. As it happens, most parts
are perfectly fine on their own. From “howdy y’all” hush puppies to the deceptively simple white mushroom salad and an exquisite selection of desserts, the menu pleases at all levels. Recent collaborations with out-of-town chefs have only upped the game.
Josh Huskin.
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La Cantera Resort & Spa
Inspired by the King Ranch Main House, La Cantera Resort & Spa has evolved over time, layering modern moments & framing the picturesque views of the Texas Hill Country. The bar continues to be raised as the next chapter of renovation brings The Calera, a new 5,600 sq ft event venue, elevating the level of modern comfort & Texas hospitality. LaCanteraResort.com
It’s best to go to Dashi Sichuan Kitchen + Bar with a group of adventuresome, well-mannered friends — ones who won’t try to keep all of the deservedly Famous Green Beans or the addictive Love of Pop cumin-fried lamb lollipops to themselves. The famous mala, or tonguetingling spice of Sichuan peppercorns, is apparent in many dishes too, including the Savory Cured Quacker, a pairing of duck with honey and spice. The décor may lean vaguely Vegas, and so do cocktails, but that’s just part of the overthe-top experience.
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HYDERABADI SPICY MATKA
7080 Bandera Road, (210) 600-3338, hsm-sanantonio.com.
Hyderabadi Spicy Matka is another restaurant that begs to be experienced with a group of eager-toexplore friends — preferably with finely honed googling skills. That’s because many of the mostly South Indian dishes will be totally unfamiliar to the casual diner.
Don’t let that stop you from exploring, however. Favorites include the Pudina Wale Aloo Curry, consisting of potato and mint; Gongura Biryani, a spicy and fragrant rice dish; and the showstopper Matka Masala Dosa, a hands-on thin and crisp crepe with an herbed potato filling.
Ron Bechtol
Il Forno has landed on at least two best-of lists lately: No. 24 on 50 Top Pizzas USA 2024 and No. 2 on Yelp’s local pizza parade. The balancing act between critical and popular acclaim is one that Il Forno executes deftly
with pies such as the meaty Intero and the vegetarian Things Found Underground, which features potato, leek and preserved lemon. Meatballs sans spaghetti are amazing, and the charcuterie plate is a meal in its own right.
Instagram ilfornosa
200 E. Grayson St. #100, (210) 325-6007, ladinosatx.com.
The Eastern Mediterranean has never tasted better than it does in the hands of Ladino’s Berty Richter. You’ve never had a creamier hummus, a more convincing fusion dish than Muhummara with Texas pecans, a more masterful tartare than the Kibbeh Naayeh with Wagyu beef. Similar praise goes to the saffron chicken and mushroom shawarma with peanut salsa. If it’s tough to decide, simply order the prix fixe Mezas de Alegria, and plates will start coming accompanied by the most pillowy of flatbreads imaginable. Best to pair it all with a stiff shot of regionally appropriate raki, an aniseflavored spirit that’s the national drink of Turkey.
Mars Tello
LECHE DE TIGRE CEBICHERIA PERUANA
318 E. Cevallos St., (210) 265-5933, lechedetigretx.com.
Leche de Tigre calls itself a “cebicheria Peruana,” meaning its speciality is Peruvian-style ceviche, and you may have to learn a few new terms — “tiraditos,” “piqueos” and “leche de tigre” itself — for that to truly matter. But not to worry, in this smartly designed space it’s all good, as waiters are fond of saying. Maybe it’s best to start with the Classico — yellowtail, leche de tigre marinade, sweet potato, Peruvian corn and corn nuts — and adventure out from there. Main-course plates include grilled octopus and fried rice with pork belly. Tiraditos are the Peruvian equivalent of a fancy sashimi: try the Tataki with pickled daikon and citrus leche de tigre.
Ron Bechtol
MIXTLI
812 S. Alamo St., Suite 103, (210) 338-0746, restaurantmixtli.com.
Mixtli, winner of San Antonio’s first Michelin Star, is at the top of many local lists for its seasonally rotating tasting menu of dishes inspired by traditional, regional Mexican cuisines. At this writing, the kitchen was exploring La Conquista 1519, a culinary take on the arrival of the Spanish with a menu featuring dishes such as Mixiote Tocatlan — mushrooms, tomatillo and
nopal cactus — and Old World/New World beef in pumpkin mole. Flanking the main dining room are the Cellar, which often offers wines from Mexico, and the newly renovated bar which, in the past, has offered complementary cocktails employing unique ingredients such as Nixta Licor de Elotes. It all comes back to corn.
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M any critics praise 2M Smokehouse as San Antonio’s top ‘cue purveyor, and who are we to dispute the call. Even so, we give Reese Bros Barbecue the slight edge. And since we’re talking lists, the place snagged a spot on Bon Appetit’s 50 Best New Restaurants 2022. The breezy outdoor space is pleasant, and the menu is blessedly simple: exemplary oak-smoked brisket and pork spare ribs, dependable house-made queso fundido sausages and creative sides such as a macaroni and cheese amped up with poblano peppers. Pickled red onions add zing to smoky meats folded into a flour tortilla.
Ron Bechtol
SAN TACO
122 Nogalitos St., (726) 444-0744, ilfornosa.com.
Presentation is as important as product at San Taco, which specializes in tacos of the Mexican, as opposed to Tex-Mex, variety. The restaurant presents a dozen guisados in clay cazuelas sunk into a counter. Rajas con queso are exceptional here, and the chicharron prensado
is both unusual and unusually good. The Russian doll of tamales, the tamachile, features a corn husk-wrapped tamal with corn stuffed inside a charred poblano chile, all enhanced with cheese and crema Mexicana. For the shortest wait, get there early before lunch.
SHIRO JAPANESE BISTRO
200 E. Grayson St. #100, (210) 325-6007, ladinosatx.com.
The Eastern Mediterranean never tasted better than it does in the hands of Ladino’s Berty Richter. You’ve never had a creamier hummus, a more convincing fusion dish than Muhummara with Texas pecans, a more masterful tartare than the Kibbeh Naayeh with Wagyu beef. Similar praise goes to the Saffron chicken and mushroom shwarma with peanut salsa. If it’s tough to decide, simply order the prix fixe Mezas de Alegria, and plates will start coming accompanied by the most pillowy of flatbreads imaginable. Best to pair it all with a stiff shot of regionally appropriate raki, an anise-flavored spirit that’s the national drink of Turkey.
shiro_riverwalk
FROM BOTIKA TO HOTEL EMMA
Geronimo Lopez talks about his life as a chef, innovator and culinary educator in San Antonio
BY SANFORD NOWLIN
Jaime Monzon
When Geronimo Lopez hired on in September as executive chef at the Pearl’s Hotel Emma, the move represented a homecoming of sorts.
While many San Antonio foodies came to know the chef through his Asian-Peruvian fusion restaurant Botika, which closed this summer, he spent decades cooking at hotels and resorts worldwide with stops in Mexico, Hawaii and Croatia, among other places.
Lopez, who originally hails from Caracas, Venezuela, will oversee Emma’s Supper restaurant, Sternewirth bar and Larder coffee shop along with the hotel’s banquets. He comes on board as Emma basks in the distinction of being one of just three Texas hotels to win Michelin’s coveted Two Key rating.
During a recent conversation, Lopez reflected on the changes he’s ushering in at Emma, his efforts to promote nutritious food and the continuing influence of San Antonio’s Culinary Institute of America campus, a place where he once taught. We also discussed his training as a boxer and what he wants to leave behind as a legacy.
How does your training as a boxer reflect your mindset in the kitchen and your approach to the culinary profession?
CHEF DOSSIER: GERONIMO LOPEZ
Age: 50
Family: Married with two kids, 13 and 7
Years in the industry: 33
First job in the business: “I was a steward — washing dishes, cleaning, helping peel potatoes. Anything that the chef needed.”
Most influential book: The Culinary Guide by Auguste Escoffier. “Back in the day, it was the Bible from which all cooks were to learn the basics.”
Hobbies: Boxing and training others in the sport
Food he can’t do without: Chocolate. “I come from Venezuela, so I need to have chocolate in any shape or form at least once a day. It’s something that I grew up with, and in my house it was a staple food. So, whether it is breakfast, lunch, dinner, it’s not a snack for us. Chocolate is life, it’s food, it’s sustaining.”
Botika very much reflected your upbringing in Caracas, which has a multicultural food scene. You were instrumental in introducing a fusion of Latin American and Asian flavors to many San Antonio diners.
Thank you.
Can you talk a little bit about how that side of your cooking and your culinary life will be reflected in your new job at Emma?
So, look, my first job … was in a French restaurant that at the time was called Le Gazebo. And it was run by a French chef — a very traditional French chef — who was classically trained. So, even though I was in Caracas, my first love and my first influences in the culinary world were just classic French training. But, obviously, because the chef was in Venezuela, he was also doing some fusions where he started using a lot of our ingredients with French technique, and he developed some fantastic dishes that had mango and different types of bananas or other local flavors. Venezuela was well known for chocolate, rum, vanilla, coffee, so he started incorporating all those flavors into his cooking. And that really influences me a lot.
Well, first of all, on a personal level, it keeps me sane — the sweating, the fact that boxing is such a mental game, that you have to be very accurate on what you’re doing. And it keeps me very calm. It gives me purpose in the day when I’m doing something. Boxing, it’s a way of life. You understand that in this world you have to make your calculations, and sometimes you’re going to get punished by making certain decisions [while] sometimes you’re going to reap rewards by taking risks. So, there’s that part. I think a lot of people think chefs are supposed to be these cranky people that yell, and that’s not the way things work anymore. I’m definitely not that type of chef. So, boxing helps me keep sane and do my plans ahead.
And, now, when I was presented with the challenge of coming to Emma and doing Emma as a culinary destination, I think about it in the same way, where I want to present a cuisine that is very classical and well accomplished in terms of technique and product, but also, for sure, there’s going to be bits and ideas that you’re going to see that are going to reflect what is my upbringing and what is my experiences. Not only from Venezuela but also from Mexico, my time in Mexico, and even my time in the islands.
What’s the biggest challenge as you jump from having singular focus on one restaurant, Botika, to Emma, where you have multiple food concepts under one roof?
On the contrary of what people may think, it has been refreshing. If you look at my history, I was a hotel chef for the longest time, and Botika and the [Culinary Institute of America] were kind of like a changing of direction that I did, and that I’m very proud of. But the reality is that I’m very used to hotels. So coming back to the hotel world has been very refreshing, especially because Emma is run by people who are really in love with the craft of what we do. And I’ve been so well received and so well supported so far that I find myself thinking 100% all the time, during the day, about food and about how I’m going to do different things.
And when you are a restaurant owner, as I was, sometimes the reality of the restaurant owner is everything but cooking. So, I had to deal with a lot of the stuff that the restaurant needed, and I did that because it was my place. But I must say that I like being back in a position where I have a team that supports me, and then I can really focus on cooking.
Do you want to change the way people view the kind of food experience they can have in a hotel?
Absolutely. I think it is not only me, I think there’s a whole — I don’t want to call it a trend — but there’s a whole realization in hotels, especially luxury hotels, that we need to do food
that is better and more approachable for the general public than what hotel food is generally known for. Because we want … people to think of Supper at Emma like a standalone restaurant that lives in a hotel. I don’t know if I explain myself well, but what I want to say is that we want people to think of Supper as their restaurant that lives in Emma, not as their hotel restaurant.
So, if somebody’s a resident or somebody’s visiting San Antonio, but they didn’t stay in Hotel Emma, you would still like Supper to be a destination for them?
Absolutely. For sure. It makes me really happy, actually, when we are there, say on a weekend, and people come in just for brunch or just for dinner or having drinks. Because that’s the purpose of Emma: to be that hub, a place where the community can gather and have a great time without necessarily having to stay there.
Can you point to changes you have undertaken to make Supper that kind of destination?
Absolutely. So, right now our goal is to narrow down or [put] more focus on the identity of Supper and Emma. And we are going to be focusing a lot more on seasonality in our region, the good array of product and the craftsmanship that we see in and around San Antonio, from Iberico pork to fantastic beef programs to all the produce that comes from the Rio Grande. So, what I want to do is really have Supper reflect the place and the culture that we have in San Antonio.
You traveled a lot as a chef, worked in a number of locations. Could you talk about how that experience moving from place to place continues to influence your views on food? There’s two things that I always say are very inspiring to me. One is conversations and eating at other chefs’ restaurants. I love doing that — picking the mind of other chefs is always very inspiring. But the other is traveling and getting to know different cultures, different ingredients, different ways to
approach an ingredient that we might not be familiar with. And when you travel to places like Mexico, which is so rich culturally, and any [individual location] within Mexico, every time you travel, you’re going to discover something different. It’s the same with Asia. There’s going to be all kinds of different flavor profiles that you’re going to experience depending on where you go. I treasure the opportunity to travel anytime I can.
What’s the thing you’d like to be remembered for about how you changed how people in San Antonio think about food? I would love San Antonians to understand that the small businesses are the fabric of a culture, and that we as a community need to support the people that are doing the hard work of trying to survive in a mom-and-pop situation. I have nothing against the big chains of restaurants. I do have, let’s just say, apprehension towards fast food. But my apprehension is not about flavor. My apprehension is about nutrition. I would love San Antonians to have a hunger to understand where the food comes from and the effort that it takes for a small restaurant to survive in any city, much more in a city that is plagued with so many chains of fast food and empty-calorie food.
So, my goal and the work that we are doing in several organizations here in San Antonio is for the kids, especially the youth, to understand more about food, about where it comes from, about trying to learn the basics of cuisine. If it was up to me, I would make every single high school in San Antonio teach basic culinary skills so that people can make a simple rice, an omelet, make some fries, make some steak and discover the joy of cooking at home. It’s better flavor, and it’s cheaper.
You mentioned that you’re involved in organizations that are trying to raise awareness about nutrition and eating. Could you mention some of those?
Yeah. The biggest one would be the San Antonio Food Bank, of which I am, with other chefs, part of the culinary committee. And our goal is to not only help raise money for the amazing labor that the food bank does here in South Texas, but also … to communicate with the people that are out there the possibilities that they have. We understand that San Antonio has many food deserts. We want to bring fresh produce to these people. We want to bring recipes. We want to bring the opportunity to taste different types of meat, like a game or venison, or teach them how to cook so that they are not limited to opening a can or heating something in a microwave.
For us, the goal is … to educate the teens, educate the adults and the people in general that there is another way of feeding yourself. It doesn’t have to be frozen food, doesn’t have to be pre-packaged or canned food. You can cook for yourself. And it’s a fantastic therapy, it’s very anti-stress when you’re cooking at home and for your family. So, we want people to understand that cooking is, in many ways, especially for me as a Latino, cooking is the center of the house. The kitchen is where everything happens. So, I am very supportive of that idea.
Hotel Emma
NORTHERN NOSHING
DOWNTOWN NEW BRAUNFELS FLOURISHING AS WALKABLE FOOD, DRINK AND ENTERTAINMENT DISTRICT
BY TRAVIS E. POLING
Despite its tourist-friendly rep as a destination for antique shopping and water recreation, New Braunfels had just one downtown bar 40 years ago, and restaurants were sparse.
The only traffic after dark was made up of young adults cruising up and down the main streets and stopping occasionally for Sonic burgers, tater tots and cold drinks to spike.
It took some time, but the center of the fast-growing city in the heart of the San Antonio-Austin corridor has
emerged as a bustling shopping and entertainment district with plenty of eating and drinking options in walking distance from one another.
The ever-widening sprawl of New Braunfels may have brought plenty of big box retailers and chain restaurants to the edges of the city, but more tourists, changing demographics and a doubling of the population to more than 117,000 since 2010 created a thriving downtown.
“It seems like it was a slow burn and then it just exploded,”
Travis Poling
said Chris Snider, whose family owns Krause’s Café downtown along with several other developing businesses nearby.
Clarisa DeSanto, president of the New Braunfels Downtown Association board of directors, said city amenities drifted outward for years but are now moving toward the city center, creating a more walkable, family friendly environment.
“Downtown is really flourishing,” DeSanto said. “We want [locals] to bring people here and really hop place to place.”
The rundown of all the new and coming places in hopping distance is growing fast.
EAST SAN ANTONIO STREET
Two new restaurants — one just opened and another in the works — bring even more visitors to the few blocks of East San Antonio Street between the Main Plaza and the Comal River.
Lost & Found settled next to the popular burger-andbeer spot Muck & Fuss and underground lounge Sidecar. Owned by a group that includes Americana musician Randy Rogers, Cody Reimer of the family that owns Freiheit Country Store and investor Slate Angel, Lost & Found opened in late September with three bars including a rooftop lounge and a rare whiskey room.
Rogers describes the menu as “elevated bar food,” and its cocktails were inspired by his years of traveling with his namesake band. The mix is eclectic, including house-made fries loaded up with bratwurst, sauerkraut and beer-cheese toppings, wings cooked on a rotisserie, spicy Nashville hot chicken piled on a salad, an Asian chicken wrap and a pretzel board served charcuterie style.
Across the street, the former office building of the Dittlinger Flour Mill is undergoing transformation into ¡Saludos! Cantina + Bar for a possible spring 2025 opening.
The team behind the concept includes Israel Treviño, who owns two Las Fontanas restaurants in New Braunfels. Also along for the journey is his brother Daniel Treviño, who co-owns San
“We want [locals] to bring people here and really hop place to place.”
Antonio’s Box Street Social, a former food truck business that boasts locations branded Box St. All Day at Hemisfair and La Cantera. Even more bar and restaurant experience comes from Alan Shy, who operates the Blind Salamander Cantina in San Marcos.
Box St. co-owner and chef Edward Garcia III created the menu for ¡Saludos!, which will include tapas, Mexican street food and dishes inspired by Central and South American cuisine. It’s an experience much different from Las Fontanas.
“We may have some basics from Las Fontanas, like the mole, rice and beans, but everything else will be different,” Treviño said.
WEST SAN ANTONIO STREET
There’s already a thriving restaurant and bar scene on West San Antonio Street thanks to favorites such as Main Plaza’s Black Whale Pub, Texas-style chili purveyor Phoenix Saloon, Scores Sports Bar, Calahan’s Pub and Pizza and the Lone Star Lounge. The Moonshine & Ale bar and Gourmage, a retail shop specializing in cheese, chocolate and wine, round out the offerings.
Across the railroad tracks, but still within walking distance are the back entrance to the enduring Huisache Grill, The Pour Haus and bar, eatery and bowling alley Downtown Social. Pour Haus and Downtown Social, on the same block, have recently gone on the market as active businesses that boast the highest alcohol sales in Comal County.
LOST & FOUND ROOFTOP BAR
The biggest new venture in the vicinity is a second downtown rooftop bar, Cowboys & Cadillacs. Originally slated for a spring 2023 opening, construction that included adding a third floor to a historic building slowed the process. Expect an opening by the end of the year.
The concept from co-owner Cameron Corzine, a former professional rodeo bull rider, includes high-end whiskeys and cocktails, a live-music stage on the second floor and a covered rooftop bar with views across downtown.
The food menu is still in the works, but will center around organic, locally sourced ingredients, Corzine told Community Impact magazine.
Just down the street, a new retail spot dubbed Le Petit Sweet Candy Shop recently opened its doors with a colorful assortment of candies including Junior Mints, wax fangs and gummy everything. Set in a pastel- and rainbow-colored wonderland, the store also features an assortment of vintage sodas in glass bottles.
Wedged between the Brauntex Theatre and Gourmage is the two-story Chapter & Co., a coffee and pastry shop that also features a bookstore on the second floor with a selection of romance and young-adult fantasy novels.
NORTH SEGUIN AVENUE
Seguin Avenue makes up the other main thoroughfare through downtown New Braunfels. The road connects Interstate 35 to Main Plaza and a few blocks beyond, ending at 7 Monks Cafe, which became the city’s only Indian restaurant.
On North Seguin Avenue, the old City Hall building is undergoing a major transformation, adding below-groundlevel offices where Underground Pizza once served up pies and craft beer. The street level and a new structure next door eventually will go on the market as an upscale restaurant and bar space.
Although work on the site has extended past an expected spring opening, a recent visit to the site showed the concrete pad for the 3,000-square foot addition completed and the interior of the 1929 structure gutted for renovation.
Owners Pat and Becky Wiggins couldn’t be reached to reveal an expected opening date. The duo previously redeveloped the old U.S. Post Office building downtown into the upscale seafood restaurant McAdoo’s and turned a franchise Mamacita’s location in the New Braunfels Marketplace into the pricy La Cosecha.
LE PETIT SWEET CANDY SHOP
Travis Poling
SOUTH SEGUIN AVENUE
On South Seguin Avenue, the Faust Hotel, one of the oldest venues on the street, will reopen sometime in 2025 with a complete remodel and high-end restaurant planned by its new owners.
The hotel, a regular part of New Braunfels ghost tours because of its reputed friendly haunting by original owner Walter Faust, also was home to Faust Brewing Co. for many years. However, the brewery expanded a few blocks away with a tap room and biergarten.
The hotel’s new owner closed the restaurant for remodeling and opened an outdoor patio bar with small bites and live music before eventually opting to close the entire operation for its major makeover.
The South Seguin segment of downtown also boasts Naegelin’s, the oldest bakery in the state, which anchors the intersection with the Main Plaza. Other existing food and drink offerings include coffee and crepes café Le Citron,
Bootlegger’s Pizza, Oyster Bar, the German cuisine at Alpine Haus and El Tapatio Mexican restaurant.
CASTELL AVENUE
For all the visibility of downtown’s two main streets, perhaps the biggest transformation of New Braunfels’ center-city dining scene is along South Castell Avenue, a block over from Seguin Street.
Visitors to New Braunfels perhaps know it best for Krause’s Café, where various forms German or German-Texan food have endured for decades, outlasting several ownership changes. The current concept has brought people onto Castell for live music, food and beer and injected even more life into the street via a long-running Saturday morning farmer’s market in the parking lot.
The Snider family, which owns Krause’s and the building next door that houses fine-dining establishment Cody’s, now has an even bigger project in the works.
KRAUSE'S CAFÉ
Brushfire Farms is a locally owned business that specializes in small batch pepper jams, syrups and sauces. They source their prickly pear in South Texas and all of their products are handmade in San Antonio. You can find them in Central Market and Pullman Market, just to name a few, and can also enjoy a Prickly Pear Margarita made with their simple syrup in local restaurants such as Los Barrios, Soluna, El Jarro and Lupe TorIlla. Their products will elevate any holiday get together from appeIzers to cocktails, to main courses and even desserts. You can find their products, gift boxes and recipes online at www.brushfirefarms.com.
FRIDAY, DEC. 6 THE DOSEUM 7-11pm
After buying the building and surrounding land that was the long-time home of the Producer’s Co-Op frequented by generations of area farmers and ranchers, the Sniders are developing the property into a food, retail and entertainment attraction.
Co-Op Marketplace, the Sniders announced last year, just received a $4.5 million city tax incentive. Chris Snider, who represents the project’s owners, said approval took longer than expected and the original 2024 opening has been pushed to 2026.
“This will be a collection of food and bar establishments, including some larger ones,” Snider said.
The ownership group also is creating a path for startups, such as regular vendors at the farmers market, to have a permanent space for their wares in the Co-Op Marketplace.
The venue will make use of existing agricultural structures on the site to create a picturesque setting, much as developers of San Antonio’s The Pearl did with remnants of the former large-scale brewing operation. The west entrance, which connects through Krause’s parking lot, will be through a 65-foot-high grain silo.
Besides restaurants and bars, the plan calls for a livemusic stage and splash pad for children.
Next door, the former Downtowner bar and restaurant recently gave way to Tavern on Castell, which features craft cocktails created by master bartender Jason Sublett. The focus on fresh and sometimes surprising ingredients yields creations such as the Velvet Ape, a tropical-inspired drink featuring gin, falernum, grape jelly, lemon juice and black pepper. The Ananas Mons brings sweet and savory together
with mezcal, reposado tequila, honey, pineapple and cilantro with a Tajin rim.
The food menu from Executive Chef Davey Valdez has some individual dishes such as burgers, sandwiches and salads, but there’s a heavy focus on hand-held sharables, including chicken wings, Hatch chile queso, shrimp cocktail and loaded potato skins.
At Castell and Butcher streets, Faust Brewing Co. has expanded its biergarten, added a full bar in addition to its taps, and it’s also opened a second bar space for busy times. The next project is a full-fledged restaurant at the brewery.
Chris Kilisz, who served as executive chef at the Faust Hotel until its restaurant closed for renovations, has been putting out huge burgers, beer-battered fish and chips and Reuben sandwiches made with house-made corned beef from a large mobile kitchen. The former food truck, which includes its own smoker, is situated in the beer garden until the onsite restaurant comes to fruition next year.
Further down Castell a Thai restaurant — a first for downtown — is in the works in the space of a former glutenfree bakery. Thai Isan House LLC applied for a beer and wine license from the Texas Alcoholic Beverage Commission on Sept. 4, but it’s unclear when the eatery will make its debut.
Across the street from Faust Brewing, the former Stave Beer & Wine House will have a new life this fall as Kinnor, which will feature coffee by day and cocktails and beer at night.
Kinnor, named for the harp played by the Biblical King David, is a spinoff of 5 Stones Artisan Brewery on the outskirts of New Braunfels. The brewery hosts a coffee shop owned by Aaron Brown, son-in-law of 5 Stones founder Seth Weatherly.
Brown is principal in the downtown location, which also will feature 5 Stones beers, especially those in its Braunfelser series of German-style lagers such as Kolsch, keller pils and the dark Schwarzbier. Kinnor’s downtown spot is slated for a late-November soft opening.
Weatherly and Brown also are looking at a possible wine bar and a separate location for a Braunfelser biergarten.
“We’ve always wanted to have a downtown location and then this opportunity came up,” Weatherly said. “We hope this will be its own thing [apart from the brewery] that will draw people throughout the day and become part of something bigger.”
FAUST BREWING CO.
2024 RESTAURANT LISTINGS
ALTERNATIVE DIETS
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. Proteins such as avocado, za'atar-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) 7573607, 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-squarefoot 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 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 SAway 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.
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 salmontinged 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) 2271187, liberty-bar.com.
Magnolia Pancake Haus
This locally based monochain of pancake paradises recently opened a new location near Northwoods Shopping Center. Bananas Foster pancakes, anyone? Multiple locations, magnoliapancakehaus.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) 8268303, mamascafesa.com.
Josh Huskin
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.
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
Dashi Sichuan Kitchen + Bar Tongue China’s Sichuan province is known for its tongue-numbing peppers, but there’s more than just heat in the adventurous flavors at Dashi. Specialties such as the cumin-fried
lamb lollipops pack plenty of complexity, and don’t sleep on the spot’s fun cocktail program. 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 to 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) 366-4508, 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, graband-go lunch options, boba,
coffee, ice cream, beer, sake, cocktails and wine inside this cozy indooroutdoor eatery. 3853 N. St. Mary’s St., (210) 735-4846, jinguhousesatx.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) 5099999, 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, all-day breakfast items and baked goods. Multiple locations, (210) 647-7274, sari-sari-satx.com.
Thai Dee This friendly, family-owned treasure serves up what we once described as “ridiculously good, huge dishes at rock-
Singhs Vietnamese This St. Mary’s Strip spot is the brick-and-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 St., facebook.com/ SinghsVienameseTrailer.
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 baconcinnamon 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) 832-0886, lilyscookies.com.
BARBECUE
2M Smokehouse “BBQ con ganas” is the motto at this Texas Monthly-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-square-foot 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.
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) 5602763, 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) 8298448, smokeshacksa.com.
GLOBAL
LATIN AMERICAN
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) 681-8100.
Leche de Tigre Cebicheria Peruana Peruvian-style ceviche is the specialty at this Southtown treasure that earned a recommendation in Texas’ first Michelin Guide. Expect the freshest of seafood and plenty of bold flavors, including Asian influences. Beyond the ceviche, the Peruvian sashimi plates are a must-try. 318 E. Cevallos St., (210) 265-5933, lechedetigretx.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, alongside savory papas bravas. Hotel Havana, 1015 Navarro St., (210) 222-2008, havanasanantonio. com.
GREEK
Demo’s Greek Food With locations off 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.
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.
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 in the mood for paella, there are multiple Toros to visit these days. The Stone Oak location now has siblings at St. Paul Square and in La
JULIAN’S ITALIAN PIZZERIA
Cantera, where the wine keeps flowing as do the tapas. Multiple locations, torokitchenandbar.com.
ITALIAN
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-stopshop 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, biglouspizza-satx.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) 805-8646.
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 Parkway, (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. The restaurant even grabbed a recommendation in Texas’ first Michelin Guide. 842 Fredericksburg Road, (210) 735-4525.
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.
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” and 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.
Mixtli Consistently among San Antonio’s most praised restaurants and also the winner of its first Michelin star, this contemporary dining spot specializes in rotating tasting menus of dishes inspired by traditional, regional Mexican cuisines. Expect
a world-class experience that demonstrates just how diverse and innovative the food of our southern neighbor can be. 812 S. Alamo St., Suite 103, (210) 338-0746, restaurantmixtli.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 lunch-goers. The bright lights, big city cantina concept — aided by lots of concrete and a neon-lit faux palapa — and TexMex 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.
Taqueria Datapoint The food hasn’t lost its latenight street charms at these taco-truck-turnedrestaurants. Current readers say you must try the gorditas, and our critics recommend the mini asada taquitos and chicken torta. Multiple locations, taqueriadatapoint.net.
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.
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) 592-1075, 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 the Current’s 2024 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 storeturned-neighborhood-bar. 433 S. Hackberry St., (210) 375-6009, thedakotasa.com.
Elsewhere Garden Bar & Kitchen This popular north-of-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 apps. A new location also is scheduled to sprout up on Loop 1604 near Six Flags Fiesta Texas. 103 E. Jones Ave., (210) 4469303, elsewheretexas.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) 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.
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 escape or temporary getaway. 244 W. Houston St., (210) 455-0357, sojournsatx.com.
Wine 210 Wine 210 is a neighborhood wine bar focusing on femaleand minority-owned winemakers as well as family-owned wineries from around the world. 6387 Babcock Road, Suite #2, (210) 277-0596, wine210.com.
SEAFOOD
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.
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, peel-andeat 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.
STEAKHOUSES
Barn Door A San Antonio institution, the Historic Barn Door offers downhome 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.
