San Antonio Current - Flavor, Winter 2015 by Chava Communications

WINTER FLAVOR

SAN ANTONIO’S ULTIMATE FOOD LOVER’S GUIDE

SACURRENT.COM

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Holiday Showcase

at Quarry Village F R I D AY, D E C E M B E R 4 , 2 0 1 5 6 - 9 P. M .

Get into the holiday spirit with free drinks and light bites, Alamo Heights High School Christmas carolers, a DJ, a Santa photo booth and discounts and giveaways from Quarry Village shops!

FLAVOR // winter ’15-’16 // sacurrent.com

Up to 33 MPG HWY

2016 Forester 2.5i • Symmetrical All-Wheel Drive • 170 HP Subaru BoxerTM Engine • Vehicle Dynamic Control • Keyless Entry with Security • CD/MP3 Player • Tilt/Speed Control

2014

Sale Price

Lease for 36 Months

21,880 199

0.9%

Months

Financing

FINANCING AVAILABLE ON SELECT MODELS*

APR

PER MONTH / $2,089 TOTAL DUE

Model GFA. OPT 01

for 48

MSRP $23,885, NP DISCOUNT $1,805. $199/MO 36 MOS. FIRST PYMT + $1,890 DOWN DUE AT SIGNING. 10K MILES/YR, $0 SECURITY DEPOSIT. / MODEL GFA. OPT 01 /STK#FG409528

The Insurance Institute for Highway Safety (IIHS) has recognized Subaru with more 2014 Top Safety Picks than any other brand. In fact, Subaru is the only manufacturer with IIHS Top Safety Picks for all models for the last five years (2010-2014).

2012

SUBARU (Located at San Pedro)

SUBARU AT DOMINION

9807 San Pedro 800.280.5780

21415 IH 10 West 210.816.8000

NPSUBARU.com

NPSUBARUDOMINION.com

Direct Service (210) 426-3246

Direct Parts (210) 341-8846

Direct Service (210) 426-3246

Direct Parts (210) 341-8846

Vehicle Art For Illustration Purposes Only. $17 per $1000 financed with approved credit. *Financing offers on select models. Offer expires 12/31/2015. Subject to vehicle insurance and availability. Purchase or lease any new (previously untitled) Subaru and receive a complimentary factory scheduled maintenance plan for 2 years or 24,000 miles (whichever comes first.) See Subaru Added Security Maintenance Plan for intervals, coverages and limitations. Customer must take delivery before 12/31/15 and reside within the promotional area. At participating dealers only. See dealer for program details and ’15-’16 eligibility.\\ FLAVOR sacurrent.com \\ winter

RIDERS AREN’T BORN, THEY’RE MADE AT THE CALIENTE H-D® RIDING ACADEMY. LEARN SOMETHING THIS SUMMER THAT WILL CHANGE YOUR LIFE.// sacurrent.com FLAVOR // 6

winter ’15-’16

CALIENTE HARLEY-DAVIDSON®

7230 NW Loop 410 San Antonio, TX 78245 WWW.CALIENTEHARLEY.COM 210.681.2254

Be Your Own Barista Professional grade espresso machines now available.

Rodriguez Butcher Supply offers a full line of cooking equipment, along with an extensive selection of high-end knives and locally made accessories.

1 7 1 5 W C O M M E R C E S T . | M O N - F R I 8 A M - 5 P M | 2 1 0 . 2 2sacurrent.com 3 . 6 1 3\\1

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Winter ’15-’16

Publisher: Michael Wagner Associate Publisher: Lara Fischer Flavor Editor: Jessica Elizarraras Art Director: Sarah Flood-Baumann

SOUTH TEXAS SPICE CO.

EDITORIAL Contributing Writers: Ron Bechtol, Ainsley Caffrey, Jacqueline Fierro, Lance Higdon, Lea Thompson, Alyssa Walker Contributing Photographers: Casey Howell, Jaime Monzon, Dan Payton, David Rangel, Bryan Rindfuss, Liz Warburton Digital Content Editor: Albert Salazar Interns: Angelica Flores, Taylor Medrano ADVERTISING Sales Manager: Chelsea Bourque Account Manager: Zach Yurcheshen Senior Multimedia Account Executives: Carlos Aguirre Jr. Multimedia Account Executives: Sarah Estrada, Elizabeth Martinez, Alexa Perez, Elizabeth Raup, Joe Rodriquez MARKETING & EVENTS Marketing and Events Director: Cassandra Yardeni Promotions Coordinator: Loren Reyes PRODUCTION Production Manager: John Mata Graphic Designer: Tina Corbeil Production Interns: Stacy Benavente, Staci Lynn Collins, Joseph Drake, Sean Jones, Angelica Torres, Ian Wardzinski CIRCULATION Distribution Manager: Richard Garcia Distribution: Pam Clepper, Gabriella Gutierrez, John Miller, Michael Carrillo, Joe Dominguez, Alfredo Gutierrez, Oscar Alpizar, London Prince BUSINESS Operations Manager: Sarah Estrada Office Assistant: Kelsie Perez San Antonio Current 915 Dallas St. San Antonio, Texas 78215

Your Hometown

Spice Store Since 1985. Retail - Institutional - Specialty Blends 8oz. - 300lbs. or more

210.436.2280 • 2106 Castroville Rd • 78237 8

FLAVOR // winter ’15-’16 // sacurrent.com

Editorial: (210) 227-0044 / Fax: (210) 227-7755 Advertising: (210) 227-0044 Fax: (210) 227-7733 Copyright 2014, San Antonio Current Co., all rights reserved. San Antonio Current Co. is a wholly owned subsidiary of Euclid Media 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 include a stamped, self-addressed envelope. All editorial, advertising and business correspondence should be mailed This magazine is made with recycled materials and is 100% recyclable.

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Turn the traditional into the sensational and find new ways to celebrate with delicious dishes like Mushroom & Truffle Baked Brie, Porcini and Pink Peppercorn-Encrusted Rib-eye, and Roasted Carrots and Parsnips with Pepitas and Salsa Verde – just to name a few. Whether your table is filled with your own creations or you choose to order your holiday meal, Central Market is a wonderland of foodie favorites.

S H O P. C E N T R A L M A R K E T. C O M 4821 BROADWAY | BROADWAY @ HILDEBRAND | 210-368-8600 sacurrent.com \\ winter ’15-’16 \\ FLAVOR

INflaTHIS vor

ISSUE WINTER ’15 -’16

14. Nourish

Soups We Love We’re keeping warm with these varied, brothy bowls

Ramen Fever The 20Somethings tackle this noodle favorite

44. 64. dine

Hot Restaurants From veg-forward fare to meaty wonders, here’s where you should be eating this season

Power Salads

Trends

Foodies to Follow Double tap on these mouth-watering accounts

Rise of Snacks An open letter to snacking culture

Doughnuts We Love

Sometimes you just need greens

Pile the sprinkles on these morning bites

Cheap Eats Affordable bites around San Antonio

87.

Libations

5 Texan Beers for Fall Brews from across the state to celebrate the season

Fun Fizz Make bubbles your go-to for even the smallest celebration

Boozy Winter Classics Bohanan’s new bar manager keeps things simple

FLAVOR // winter ’15-’16 // sacurrent.com

99. E TC.

Food Lover’s Calendar 13 culinary events to pencil in for the next six months

Advertising Index

On The Cover We’re drooling over doughnuts. From River City to Fairview and more, read about SA’s hole-y worship on page 74. Photography // Jaime Monzon Art Direction by Sarah FloodBaumann and Rick Fisher

NOW OPEN

DOMINION RIDGE SHOPPING CENTER

Di Frabo Offers Delivery, To-Go Orders, Catering, Meeting Room Gift Cards & Sunday Brunch 22211 IH-10 West Suite 1101 - Dominion Ridge Shopping Center San Antonio, TX 78257 ph. 210.272.0758 - www.difrabo.com sacurrent.com \\ winter ’15-’16 \\ FLAVOR

TEXAS’

ORIGINAL CRAFT VODKA WINE ENTHUSIAST RATINGS SCORE OUT OF 100 POINTS

PTS

My American Handmade Vodka beats the giant “Imports” every day. That’s because it’s distilled six times, we use old-fashioned pot stills we built ourselves, and taste test every batch to make sure you get only the best. Try American! Tito’s is made from corn, so it’s naturally gluten-free.

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NOURISH LIZ WARBURTON

Beautiful

Broths Soups to keep In MInd this winter RON BECHTOL + JESSICA ELIZARRARAS

•

Rosario’s guajillo-filled pozole

Fragrant broths, velvety purees, chunky stews, rough-cut veggies and buttery, eclectic combinations of sea creatures all have a place in the landscape of soups. We revisited our favorite soups along with a few new ones, and we’re sharing recipes for some and places to get your fill for others. From hominy-filled pozole to herb-packed tom yum, warm your bones this winter season with one of these unique bowls.

FLAVOR // winter ’15-’16 // sacurrent.com

NOURISH LIZ WARBURTON

Find it at 6424 NW Loop 410 (210) 521-4507

•

s d e

Pho Ha Long’s

Pho

A perennial contender for Best Vietnamese restaurant in our Best of San Antonio issue, Pho Ha Long’s found a secret formula for keeping Alamo City slurpers happy. It could be the accoutrement plate with snappy bean sprouts, thick jalapeño slices, juicy quartered limes and finely shredded cabbage that’s ready for piling into your bowl (medium should be more than enough, but the large is also an option for more ravenous appetites, and the broth does reheat well). Maybe it’s the clean, fresh cuts of meat that come with every bowl of pho — flank, round eye steak, brisket, skirt, tripe, tendon or meatball. We’re partial to the No. 10 with round eye steak, lean flank and chewy tendon, but if you’re looking for a spicy variation, dining companions recommend the No. 45 bún bò huê with spicy beef soup and a combination that’s not for the faint of stomach — sliced beef, pork, slightly metallic pig blood curd and handsome pig’s foot for chewing on. Or maybe it’s the broth, which makes it to the table at just the right temperature and ready for diving in. One spoonful soothes just about any worry or case of the sniffles. Head here when nothing else will do during cedar season.

Where to get your fix

Pho Thien An

126 W. Rector, #108, (210) 348-8526 phothienansa.com

Pho Sure

Viva Pho

Heavenly Pho

Pho Cong Ly

741 W. Ashby Pl., (210) 733-8473 pho-sure.com

2114 NW Military Hwy., (210) 525-8388 vivapho.com

19178 Blanco Road, #305, (210) 545-3553 heavenlypho.com

300 W. Bitters Road, Suite 115 (210) 499-5572

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coming december 7 | 7am 16

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NOURISH LIZ WARBURTON

Saeb Thai’s

Find it at 226 W. Bitters Road, Suite 124, (210) 545-3354, saebthainoodlesa.com

Tom Yum

There are tons of toms around town, but one of the best is at Saeb Thai and Noodle in Embassy Oaks, where a small bowl will set you back $3.95 with tofu, chicken or shrimp. This is a simple soup relying on aromatics such as lemongrass, kaffir or makrut lime leaves, and galangal (a cousin of ginger, which can be substituted) for most of its exotic, citrusy appeal. Chili paste, halved button mushrooms, tomato and cilantro round out the flavor profile. The heat level is probably just high enough at Saeb, though masochists may want to add just a tiny spoonful of the house’s sour/hot fish sauce to Thai up the taste. You will be left with the inedible flotsam and jetsam that is the lime leaf and lemongrass (don’t fear eating the sliced galangal/ginger — though that’s optional) in the bottom of the bowl. Resist the urge to chew on these. The following is a recipe adapted from Tyler (Thai-ler?) Florence.

Ingredients:

Directions:

2 quarts chicken broth 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces 4 kaffir (makrut) lime leaves or more to taste 1-inch piece fresh galangal or ginger, sliced (no need to peel) 2 serrano chiles, sliced (and seeded if desired) 2 tablespoons fish sauce, such as nam pla 1 1/2 teaspoons sugar 1 (8-ounce) can straw mushrooms, rinsed, or fresh button mushrooms, halved 1 pound large shrimp, peeled with tails left on 2 limes, juiced 2 green onions, sliced 1 handful fresh cilantro, chopped (thick stems discarded)

Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, lime leaves, galangal or ginger and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from heat and add the lime juice, green onions and cilantro. Taste for salt and spices, adjusting as needed to achieve a balance of spicy, salty and sour.

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LIZ WARBURTON

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NOURISH LIZ WARBURTON

Find it at Multiple locations, rosariossa.com

Rosario’s

Pozole If menudo keeps folks at bay with its use of tripe and cow stomach, pozole is perhaps the easier one to swallow for some (though we’ll never turn away a bowl of the stuff). For this porkbased soup turn to Rosario’s Mexican Café y Cantina. Unlike other shops in town that save this hearty stew for the weekend, you can ladle a bowl of this fiery but delicate pozole whenever you damn well please. Guajillo chiles give this particular pozole, found daily at both locations of this SA favorite, its crimson red hue. Pork butt is the star of the show, but the broth also shines with its use of dried oregano, onion and a whole head of garlic. It certainly doesn’t skimp on the layers of flavor. When the temperatures drop this winter, head to Rosario’s and pile on the garnishes — fresh cabbage, cilantro, tortilla chips, radishes, scallions — and don’t forget the lime to help cut the soup’s richness.

Grab a bowl here

Cascabel Mexican Patio 1000 S. St. Mary’s St., (210) 212-6456

Lisa’s Mexican Restaurant 815 Bandera Road, (210) 433-2531 lisasmexican.com

Guajillo’sThe Shortcut To Mexico 1001 NW Loop 410, (210) 344-4119 guajillos.com

Mary Lou’s Café 4405 McCullough Ave., (210) 396-7909

Vida Mia Cuisine 19141 Stone Oak Pkwy., #803, (210) 490-2011 vidamiacuisine.com New location opening at Bulverde Road soon

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San Antonio’s

GOURMET OLIVE OILS

San Antonio’s Premiere, wall-to-wall tasting room of over 60 Gourmet Olive Oils & Aged Italian Balsamics

Open 7 days a week through Christmas Eve 20

FLAVOR // winter ’15-’16 // sacurrent.com

NOURISH LIZ WARBURTON

Find it at 722 S. St. Mary’s St., (210) 225-9444 elmiradorrestaurant.com Like with most soups, recipes for this particularly velvety soup vary. Though some use white beans, Doña Mari at El Mirador fills up her pot with pinto beans (similar to those used in the restaurant’s entomatadas). For this staple that hails from the Mexican state of Michoacán, you’ll want to make a trip to your local La Michoacana in search of ancho chiles, chiles de árbol, epazote and queso fresco (pick up totopos, or tortilla chips, from Sanitary Tortillas, 623 Urban Loop). Once ingredients are procured, get to work on this multi-step recipe and put just about every pot and pan to use. The result will be a smoky, homey and delicious bowl you’ll want to duplicate through the winter months. Or just head to El Mirador — no pots and pans required.

El Mirador’s

Sopa Tarasca Ingredients:

5 1/2 pounds tomato 1 onion, chopped 3 garlic cloves ½ stalk epazote 1 bay leaf 2 tablespoons vegetable oil 3 chiles anchos 3 chiles de árbol 4 ounces chipotle en adobo, blended 1 ½ teaspoons cumin

3/4 teaspoon pepper 3 pounds pinto beans, cooked and pureed Salt, to taste Crema, to taste Queso fresco, for garnish Totopos, for garnish Cilantro leaves, for garnish

Directions:

In a pot, bring tomatoes, onion, garlic, epazote, bay leaf and cover with water. Bring to a boil until onions are soft. Remove bay leaf. Blend with immersion blender (regular blender works too) and let cool. Heat vegetable oil in frying pan. Heat chile ancho and chiles de árbol gently until evenly fried. Blend and set aside. In a stock pot, combine tomato mixture, chile mixture and chipotles, cumin, pepper and pinto beans together and bring to a simmer. Stir, add salt to taste and serve with crema, queso fresco, totopos and cilantro leaves.

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DAN PAYTON

210 .86 2 . 55 8 2 www.BAKERYLORRAINE.com

WINTER FLAVOR /// sacurrent.com FLAVOR // winter ’15-’16 // sacurrent.com

306 Pearl Parkway, Suite 110

NOURISH DAN PAYTON

Shuck Shack’s

Oystah Chowdah

Find it at 520 E. Grayson St., (210) 236-7422, shuckshack.com

A brief rant: Growing up in the Pacific Northwest, livin’ la vida locavore was simply what we did — long before the term became overused. Gardens were planted, wild mushrooms were gathered … and, with attention to tide charts, clams were dug from a bay no more than 15 minutes away. Oysters we would often pick from rocks and toss onto a driftwood fire to pop open. But when my mother needed more than we could easily harvest, the local oyster farm was there to oblige: freshness assured, oyster stew on its way. Chowdah? Nevah? We were Northwest, not Down East. But Jason Dady’s recipe is amazingly close to my mother’s nonetheless. It’s buttery, it’s not tricked out with unnecessary ingredients (except maybe bell pepper), and it tastes of oyster, plain and simple. Dady also does an orthographically unaffected, milk-based clam chowder. Here, there are clams in the shell, there is lots of smoky bacon, and the result is really more bacon-y than, er, clam-y. Yet it’s still good. Below is a recipe, adapted from Emeril Lagasse, that proves that East Coast, West Coast, Third Coast, a simple recipe spans shores.

Ingredients:

Directions:

4 tablespoons plus 2 tablespoons butter 2 tablespoons flour 1 cup chopped white onion ½ cup chopped celery 2 cups milk 2 dozen oysters, shucked and with liquor reserved (feel free to use a jar of fresh Gulf oysters) Salt, to taste Fresh-cracked black pepper, to taste Cayenne, to taste (we never used cayenne, but you should) 1 tablespoon thinly sliced garlic (optional, but recommended) ¼ cup chopped parsley

In a large sauté pan, melt the 4 tablespoons butter, stir in the flour and cook 3 to 4 minutes, stirring constantly. Add onions and celery and cook two minutes more. Stir in the milk and the oyster liquid. Season with salt, a few grinds black pepper and a whisper of cayenne. Bring the liquid up to simmer and keep it there 3 to 4 minutes. Add oysters, garlic and parsley, bring back to a simmer and cook until the oysters curl at the edges — 3 to 4 minutes. Stir in the remaining 2 tablespoons butter, remove from heat immediately and ladle into 4 soup bowls. Some more parsley sprinkled on top wouldn’t hurt.

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A Great Restaurant With A Fine Hotel Attached.

Citrus is no typical hotel restaurant. Our daily menu is equal parts inspiring, tantalizing and deliciously

markets and provisioners for the freshest and finest ingredients. All so that you may enjoy a meal

ack for. Who knows, you might even choose to stay the night so you can dine here again sooner.

O, TX

2 1 0 . 2 2 7. 9 7 0 0

W W W. H OT E LVA L E N CI A - R I V E R WA L K .CO M

ining inside Hotel Valencia on San Antonioâ&#x20AC;&#x2122;s famed River Walk .

E xecutive Chef, Jef fer y Balfour A CULINARY JOURNEY TRANSCENDING THE SENSES.

CLASSIC MEETS HIP.

150 E HOUSTON ST, SAN ANTONIO, TX | 210.227.9700 | HOTELVALENCIA-RIVERWALK.COM

NOURISH DAN PAYTON

Walker and Fierro blog at twentysomethingSA.com about the city’s evolving lifestyle and entertainment options.

RAMEN FEVER This winter, warm your bones with a bowl of noodles ALYSSA WALKER + JACQUELINE FIERRO

Bundle up in your favorite jacket and get ready for a ramen tour! All right, we know how flighty SA weather can be, so whether you’re in a jacket or some shorts and a tank top, go out and enjoy some delicious noodles that are gaining new fans by the slurp.

KIMURA 152 E. Pecan St., Suite 102, (210) 444-0702 • kimurasa.com Kimura, located in the heart of Downtown at the corner of Pecan and St. Mary’s, offers four types of ramen. The menu lists the ramen from lightest to heaviest, and we decided to order in the middle with the tonkotsu ramen because we like it light, but also with a little punch in each bite. Basically, we want to be full after a bowl of soup! The first spoonful of the tonkotsu — pork bone broth ramen — swimming with shiitake mushrooms, flour noodles and fish cakes, immediately melted away all our stress. The bright pink fish cake made the bowl a photograph-worthy dish and the shiitake mushrooms made for a meaty bowl. What we love most about Kimura, SA’s first big-time purveyor of all things ramen, by the way, is that you can create your own bowl with numerous additions, including pork bone, pork belly, beef, tofu, soft-boiled egg, nori, extra broth and extra noodles. We recommend the extra broth, noodles and a soft-boiled egg. Ah, perfection. Cost: $8 ramen with option to add more ingredients ranging from $1 to $6. sacurrent.com \\ winter ’15-’16 \\ FLAVOR

NOURISH TAYLOR ALLEN

ALCHEMY KOMBUCHA & CULTURE 1123 N. Flores St., (210) 320-1168 • alchemysanantonio.com Unlike most restaurants that serve ramen, Alchemy does not include an add-on section, and honestly, it doesn’t need one. The tonkotsu house ramen features pork, an extremely soft egg, nori, black fungus, chili oil and black garlic oil. Some nights, Alchemy features a different type of ramen. This is one of our favorite concepts — featuring unique dishes tied into the specific meat and vegetables the kitchen has for the night. Alchemy’s ramen is served at an extremely hot temperature and makes for a great meal to enjoy outdoors. Patio life and ramen? Yes! A new vegan addition made it onto the latest menu, for those hoping to enjoy a steamy bowl without animal protein. Cost: Varies, but expect to pay $14-$16 per bowl. CASEY HOWELL

HOT JOY NAMA RAMEN 6565 Babcock Road, Suite 19, (210) 641-2888 • namaramen.com Found on the city’s North Side, Nama Ramen offers a noodle soup that features a very light broth that is perfect for lunch. The bowl is beautifully put together and the texture of the noodles is softer than those at Kimura. We ordered the shoyu ramen, made from chicken and soy sauce stock. The noodles match the ones we used to make over our stove during those late-night study sessions, except Nama Ramen decidedly doesn’t use a chickenflavored packet. The pork, our favorite ingredient in Nama’s ramen, is tender and you can easily bite into it. The bowl is rounded out with wood ear mushrooms, naruto maki and finely diced green onion. Ramen add-ons include pork belly (we’re sensing a pattern here), corn, soft-boiled egg, bamboo shoots, nori, hot oil, fish cakes and extra noodles. Get those extra noodles! Cost: $8.25 ramen with option to add more ingredients ranging from 60 cents to $2.

1014 S. Alamo St., (210) 368-9324 • hotjoysa.com We’re all friends here, right? Well, we have a confession. Until this tour, we had never been to Hot Joy. Once for lunch, but that doesn’t count now that they are only open for dinner and brunch. Once we were securely seated in our intimate booth for two, the ramen festivities began. We ordered the double miso ramen composed of shiitake sofrito, burnt garlic, oil, soft egg and baby corn. A delicious vegetarian bowl — until I added the pork belly (because, you’ve got to). Tender, flavorful and filling — everything we’ve been searching for! Hot Joy’s menu wasn’t joking about the burnt garlic. The smell is intense, but the noodles absorbed the garlic flavor and the ramen satisfied. Cost: Prices range from $11.99 to $14.99. Who knew so many noodle bowls could contain such a wide range of flavors? While all the bowls put up a good fight, Nama Ramen and Kimura reign supreme on our top ramen list. sacurrent.com \\ winter ’15-’16 \\ FLAVOR

NOURISH

P O W E R P OWE R Salads

For When You Just Need More Leaves In Your Life

LEA THOMPSON

•

The Cove’s warm goat cheese and beet salad

NOT ALL SALADS ARE CREATED EQUAL.

Yes, there are some sad bunches out there, but San Antonio has plenty of fresh greens, crisp fruits and vegetables, and unique dressings to offer. This list proves that salad can be the healthy, filling, flavorful meal you want.

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

3938 S Zarzamora St SA,Texas 210.932.2500 | Alamopizza.net

FLAVOR // winter ’15-’16 // sacurrent.com

NOURISH LEA THOMPSON

Bakery Lorraine 306 Pearl Pkwy., Suite 110, (210) 862-5582 • bakerylorraine.com As if you needed another reason to eat more macarons and eclairs, Bakery Lorraine’s ancient greens salad makes healthy taste good. Super grains like quinoa, farro and barley will help you power through the day, while the fresh cherry tomatoes, feta cheese, additional greens and simple shallot dressing make this a memorable (and filling) salad.

La Tuna 100 Probandt St. • (210) 212-5727 • latunagrill.com La Tuna’s seared salmon salad makes the perfect lunchtime catch (get it? … 'cause it’s fish … ). The salad includes salmon perfectly cooked to your liking, freshly mixed salad greens, tomatoes and cucumbers topped with Asiago cheese. Add the house’s generously sized hand-cut croutons, toss with a sweet onion vinaigrette and chomp away.

The Cove •

The Emiliano salad at Liberty Bar will satisfy your hunger and palate.

Liberty Bar 1111 S. Alamo St. • (210) 227-1187 • liberty-bar.com Searching for the perfect wintertime salad? Stop by this iconic salmon-colored building for the Emiliano salad — a dish that is both delicious and hearty. The salad features mixed greens, a mess of red and black beans, chickpeas, arugula, sautéed onions and an olive oil dressing that complements the tangy feta cheese.

606 W. Cypress St. • (210) 212-5727 • thecove.us You won’t even miss meat when you’ve got The Cove’s salads on your side. The warm goat cheese, beet and walnut salad's gardenfresh and organic spring mix, creamy goat cheese and simple but delicious vinaigrette makes you wish eating healthy always tasted so good. Bonus: It goes great with the Lisa’s special.

Papouli’s Greek Grill Multiple locations • papoulis.com The Mediterranean salad at Papouli’s combines some of the best elements that Greek cuisine has to offer. Your choice of protein (say yes to the falafel) atop tossed green salad, crisp cucumbers, tomatoes with tzatziki sauce and warm pita bread is the perfect plate for lunch or dinner. sacurrent.com \\ winter ’15-’16 \\ FLAVOR

DINING

MON-FRI

SAT-SUN

11AMMIDNIGHT

9AMMIDNIGHT

BRUNCH SAT-SUN 9 AM-2PM

BAR HOURS 11AMMIDNIGHT

1111 S ALAMO ST SAN ANTONIO, TX 78210 TEL NO.................................2 1 0 . 2 2 7 . 1 1 8 7

f you're shopping for a whiskey lover in your life, pick up a bottle of Ranger Creek. This San Antonio distillery crafts their whiskey in small batches from grain to glass and has won over 20 medals from major competitions, including three Best in Class awards. Bourbon lovers will enjoy their flagship. 36 Texas Bourbon while scotch drinkers will appreciate their Rimfire Mesquite Smoked Single Malt. Find their whiskey at Specs, Total Wine & More, or straight from the distillery.

Ranger Creek Brewing & Distilling 4834 Whirlwind Dr, SA, TX 78217 210.775.2099 | drinkrangercreek.com Gift Shop Hours M-F 9 am - 4 pm, Sat 2 - 9 pm 32

FLAVOR // winter ’15-’16 // sacurrent.com

NOURISH LEA THOMPSON

Green Vegetarian Cuisine Multiple locations • eatatgreen.com Green keeps their menu fresh for vegans and vegetarians, but their flavorful bowls and salads will appeal to even the pickiest of eaters. Their protein salad mixes up delicious sautéed tofu, dressed kale, fresh baby spinach, chickpeas, flaxseed, pecan hummus, carrots, tomatoes, avocado and a quinoa tabouli for a dish that's anything but boring.

Cappy’s 5011 Broadway • (210) 828-9669 • cappysrestaurant.com Next door to Cappyccino’s, you’ll find executive chef Gabriel Ibarra serving up some of the best contemporary American dishes in the city. His Baja fish salad features a black drum fried to perfection and served on a mountain of fresh avocado, zucchini, corn and watermelon radish. Ibarra tops it off with a spicy orange guajillo pepper sauce. Make sure you put in a reservation before you head over: You can only order this salad during lunch, and the place can get packed. Those ladies who lunch don’t play.

Josephine Street 400 E. Josephine St. •(210) 224-6169 • josephinestreet.com This San Antonio institution is known for steak and whiskey, but thankfully you can enjoy both with a little less guilt when a salad is involved. The Josephine Street steak salad features a juicy marinated steak, roma tomatoes and a ton of crisp romaine. Whether you pair the salad with the signature creamy vinaigrette, ranch dressing or a shot of whiskey is up to you.

•

The seared salmon salad from La Tuna

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Fresh. Local. Vegan. 620 South Presa Street, San Antonio, TX 78210 • 210.228.0073 www.facebook.com/SenorVeggie • www.SenorVeggie.us

918 N Main Ave • San Antonio, TX 78212 • 210.222.9422 • LulusBakeryandCafe.com 34

FLAVOR // winter ’15-’16 // sacurrent.com

NOURISH

Where to not blow your paycheck while grabbing a quick bite

CHEAP EATS CASEY HOWE.LL

OSAKA JAPANESE STEAK AND SUSHI

Multiple locations, osakasteaknsushi.com If you’re looking to enjoy some authentic sushi but not drop all your money on it, Osaka has a great sushi roll deal. You can order two rolls for $15 or three rolls for $20. Their menu gives you the option of choosing from 18 different rolls in this special deal. Pro Tip: Try the spider roll. PHO CONG LY

300 W. Bitters Road, (210) 499-5572 Pho Cong Ly has mastered the pho bowl and their most commonly ordered item is the P2 ($7.65), which combines the rich broth with eye round steak and a fresh batch of accouterments to put in your bowl, including a giant pile of bean sprouts, cilantro, basil, jalapenos and lemons. Pro Tip: Try the Vietnamese spring rolls. FLORIO’S PIZZA

7701 Broadway, (210) 805-8646, floriospizza.com They are known for their New York-style pizza and laidback atmosphere but the sandwiches are just as savory. Their “Cold Italian” is a gourmet sandwich stuffed with everything you could want in an Italian sub. For only $7.95, you can enjoy some thin-sliced genoa salami, ham, pepperoni, provolone cheese, lettuce, tomato and onion between a perfectly toasted roll, along with some oil and vinegar dressing. Pro Tip: Don’t skip the homemade desserts. HOT JOY

1014 S. Alamo St., (210) 368-9324, hotjoysa.com What’s better than twice-fried chicken wings on “Wingsday?” Not a whole lot. Hot Joy features their killer wings on Wednesday for just $5 and you can choose from lemon pepper curry, Sichuan crunch and original crab fat caramel. Pro Tip: Branch outside of the house wings if you’re looking for something new. EL GALLITO DE JALISCO

9226 Wurzbach Road, (210) 614-7114 Mini tacos are perfect for any day of the week and any meal of the day and El Gallito serves up their five mini tacos and a soda all for $6.50 every week. Not only is this a cheap

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Wings are only $5 on Wednesday nights.

deal, but they offer variety – you can also choose two different meats for your five mini taco plate. Pro Tip: Don’t miss the burritos for $4.50 CAPOS PIZZA

17676 Blanco Road, #400, (210) 362-1901 A hidden gem in San Antonio is serving up giant slices of pizza. This New York-style pizza is a can’t-miss and so is their lunch special. You can order two slices of pizza and a soda for only $4.50. One piece will be enough to fill you but getting the special won’t hurt. Pro Tip: Pick up some cannoli while there. PERRY’S STEAKHOUSE & GRILLE

15900 La Cantera Pkwy., (210) 558-6161, perryssteakhouse.com Known for their Flinstonian pork chops and other high-roller menu items, Perry’s has a Friday lunch special you cannot pass up. Their infamous pork chop is only $13.95 during lunch and features potatoes and applesauce to boot. Pro Tip: Get there early. BURGER BOY

2323 N. St. Mary’s St., (210) 735-1955 Burger Boy is a classic spot in San Antonio. Their great burgers at even better prices is one of the many reasons you should try it — another reason is the orange freeze. Their Bates Special includes a famous burger boy with crinkle-cut fries and a regular drink for $4.95. Pro Tip: Upgrade to a milkshake! sacurrent.com \\ winter ’15-’16 \\ FLAVOR

NOURISH

GUILLERMO’S

618 McCullough Ave., (210) 223-5587, guillermosdowntown.com Guillermo’s is a bumpin’ hot spot for lunch and their Tony’s Special is to blame. One of their best-selling items on the menu, the special includes a gourmet sandwich, such as the Italian ham and pepperoni, meatball or the delicious turkey, bacon and avocado paired with a classic side salad or their signature bow-tie pasta salad. All this can be yours for $12. You cannot pass this up. Pro Tip: Get there early to avoid the lunch rush. AUGIE’S BARBED WIRE SMOKE HOUSE 3709 N. St. Marys St., (210) 735-0088,

augiesbbq.com

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Augie’s is definitely the place for authentic barbecue, but it’s also the place to indulge in a good burger. For $8.99 you can get a half-pound smoked patty cheeseburger and rough-cut fries. The restaurant offers more than just the classic burger — stop in for a chili cheeseburger, chili cheese Frito burger or the brisket burger, all under $12. Pro Tip: Go even cheaper with the chopped barbecue sandwich for $5.99.

Filling Station Cafe fills all your sandwich needs.

and two homemade flour tortillas for $6. If you’re craving more than just melty cheese, Ray’s chicken and beef enchilada plates are $7.25. Pro Tip: You can also never go wrong with the puffy tacos.

SICHUAN CUISINE

KOLACHE STOP

2347 NW Military Hwy., (210) 525-8118, sichuansa.com

11703 Huebner Road, Suite 200, (210) 558-3900 If you’re looking for a place to grab a fresh homemade kolache for lunch, the Kolache Stop is your place. They offer a tasty variety of lunch kolaches including pulled pork, brisket beef, chicken club, meatball and more. You can get one for under $3. Don’t forget to add a large, fresh-baked triple chocolate chunk or oatmeal raisin cookie for $1.95. Pro Tip: Call ahead to make sure they can fill your kolache order.

Sichuan Cuisine is a great location for a delicious and adventurous lunch special. Start your lunch off with an appetizer of eight pot stickers for $4.95 and order one of their lunch plates such as lemon chicken, beef and broccoli, or the sweet and sour chicken, served with a side of fried or steamed rice, egg roll and a soup for $6.95. Pro Tip: Try the shredded pork with bamboo shoots. RAY’S DRIVE INN

PHO SURE

822 SW. 19th St., (210) 432-7171, raysdriveinn.net

741 W. Ashy Pl., (210) 733-8473, pho-sure.com

Iconic Ray’s Drive Inn, home of the “Original Puffy Taco,” also boasts some puro menu items at insanely affordable prices. You can enjoy three cheese enchiladas, rice, beans

Obviously known for their pho bowls, Pho Sure also carries a traditional California roll for only $4.75, which you can always get as an app and then order a pho steak slice and chicken bowl for $7.25. You “Pho Sure” have to give this place a try. Pro Tip: This is a hot spot for San Antonio College students. THE STATION CAFE

108 King William St., (210) 444-2200, thestationsa.com

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The lunch specials at Sichuan Cuisine provide plenty to choose from. 36

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Pizza, soup and salad is one of the simplest lunch combos you can have. But the combination doesn’t have to be boring. Head to The Station Cafe and grab a combo for $6.95. They offer traditional cheese, pepperoni and supreme pies. Soup options change daily and you can take your pick of garden vegetable salad or Greek salad. Pro Tip: You can’t go wrong with any of the sandwiches, either.

1610 NE Loop 410 | SA, TX 78209 | Mon-Sat: 11-9P inside the Loop across the highway from McArthur Park www.barbecuestation.com sacurrent.com \\ winter ’15-’16 \\ FLAVOR

11 5 0 S O U T H A L A M O, SA N A N TO N I O, T E X AS 38

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NOURISH

•

Lüke fresh pasta is a must-have during lunch.

EL MILAGRITO CAFE

521 E. Woodlawn Ave., (210) 737-8646, elmilagritocafe.com Enjoy a delicious breakfast special from El Milagrito Cafe for $5.79. On Tuesdays they offer a migas plate or a huevos rancheros with ham plate. Each plate is served with two handmade tortillas, refried beans and papas con chorizo. Papas con chorizo on every plate is like having two plates in one. Pro Tip: Load up on the spicy green salsa. LÜKE SAN ANTONIO

125 E. Houston St., (210) 960-1854, lukesanantonio.com

Turns out you can enjoy an upscale lunch without dropping an arm and a leg. Lüke offers daily express lunch plates for $10 with your choice between red beans and rice or breaded pork chops on Monday, or the shrimp Creole served with rice on Fridays. Pro Tip: This is where you want to have your power lunches. TITO’S MEXICAN RESTAURANT 955 S. Alamo St., (210) 212-8226,

titosrestaurant.com

Tito’s is your place if you’d like to have a little bit of everything at this Southtown Tex-Mex fave without busting your budget. You can choose from 16 different express lunch menu plates, including the cilantro cream enchilada and crispy beef taco plate, or the enchilada verde and crispy beef taco plate. Each plate is served with rice, beans and two tortillas. Don’t forget to go back for round two

720 E MISTLETOE AVE SAN ANTONIO, TX 78212 210.320.8211 www.CookhouseRestaurant.com LUNCH AND DINNER TUESDAY-SATURDAY

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

RON BECHTOL

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NOURISH NOURISH RON BECHTOL

•

Get messy at Ro-Ho Pork & Bread.

during their happy hour specials. Pro Tip: The tortas aren’t too shabby. RO-HO PORK AND BREAD

623 Urban Loop, (210) 800-3487, ro-hoporkandbread.com Stack up on paper napkins for this lunchtime excursion. Drown your torta in the rich tomato salsa, but tread lightly when it comes to their hot sauce — they’re not messing around with that heat. These babies will most definitely hold you over until dinner time. At Ro-Ho you can enjoy a generous pork torta ahogada and a Mexican coke for under $10. Pro Tip: Grab an order of the $5 Chila Killers. RUDY’S SEAFOOD

4122 S. Flores St., (210) 532-1315, rudysseafood.com A hidden gem in the heart of San Antonio, Rudy’s Seafood is filled with must-have plates. The fish and shrimp combo (which is huge) includes fish, shrimp, fries, coleslaw, tartar sauce and two slices of bread for under $12. Pro Tip: Get the daily special of two pieces of fish and three jumbo shrimp.

11255 Huebner Rd, San Antonio, TX 78240 15139 Bulverde Rd, Ste 103, San Antonio, TX 78247

MOLINAS 700 N. ALAMO | 210.444.0711

FRATELLOS DELI 2503 Broadway, (210) 444-0277, fratellosdeli.com Your go-to sandwich stop options should include Fratellos, because they serve up cold and hot sandwiches on freshbaked breads. For under $11 you can scarf down one of their hot sandwiches like the Italian sausage, eggplant or classic meatball parmigiana. Bonus: All sammies come with the house-made potato chips. Pro Tip: The pizza and soup special is a must. GREEN VEGETARIAN CUISINE

Multiple locations, eatatgreen.com Don’t miss the breakfast at Green. Both locations offer variety when it comes to the day’s most important meal. sacurrent.com \\ winter ’15-’16 \\ FLAVOR

af es RESTAURANT & BAR

GREAT FOOD! Happy Hour 11a-6p & 9p-11p Daily Lunch Specials • Dinner & Dancing

NEW ERS! OWN Like Us on Facebook for Upcoming Events & Theme Nights!

1039 NE Loop 410 (Between Nacogdoches & Broadway) • 210.826.7118 www.RafflesRestaurantandBar.com

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NOURISH NOURISH ®

Margheritas aren’t always cold... •

The Deputy Special at Lulu’s Bakery & Cafe Choose from either a short stack for $6 or a tall stack for $7, with your choice of either regular or sweet potato pancakes. Add blueberries, pecans, oatmeal and raisins or chocolate chips for extra flavor. Pro Tips: The vegan breakfast bowl is made with tofu and will fill you up until lunchtime. CERRONI’S PURPLE GARLIC

Find your Italian Passion at a Luciano near you Out Shopping or In your neighborhood

The Shops at La Cantera North Star Mall Ingram Park Mall South Park Mall Rivercenter Mall

Churchill Estates Medical Stone Oak Stone Ridge Westpointe @ Hwy 151 On the River

LucianoRestaurants.com

There can only be one!

1017 Austin Hwy., (210) 822-2300, cerronispurplegarlic.com Cerroni’s Purple Garlic delivers on the cheap with their Greek salad, which includes romaine lettuce, roma tomatoes, cucumbers, red onions, feta cheese and an Italian vinaigrette eaters rave about. This huge salad, topped with grilled chicken, is yours for under $10. Pro Tip: You should really try dessert. THAI SPICE AND SUSHI

8327 Agora Pwky., Schertz, (210) 658-1665, thaispicesushisa.com Specials at Thai Spice (available Monday through Friday from 11 a.m. to 3 p.m. and noon to 3 p.m. on the weekends) mean you can choose from 24 different menu items. Choose from either beef, chicken, pork or tofu, steamed or fried rice, and enjoy a spring roll and the soup of the day for $7. If you’d like more than one meat, a combination of any of the above (or seafood) is just $1 more. Pro Tip: Get the pad Thai. LULU’S BAKERY AND CAFE

918 N. Main Ave., (210) 222-9422, lulusbakeryandcafe.com

Big appetites only. Divide and conquer the Deputy Special, which includes the chicken-fried steak, served with your choice of two sides and dinner roll for $10.49. Pro Tip: No, really, get the cinnamon roll.

Breakfast, Lunch, Dinner, Drinks! Open 7 days Sun: 11 am - 2 am | Mon-Sat: 7 am - 2 am 5562 Fredericksburg Rd. In the Medical Center

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

10 DINE

Hot

Restaurants

Where To Eat And Drink Right Now

FLAVOR // winter ’15-’16 // sacurrent.com

DINE

Brigid is perfect for

DAVID RANGEL

“

that special occasion — we can already see the proposals come December and February.

“

Dishes to try Cured salmon/// ///Steak sandwich Scallop sashimi/// Brigid

803 S. St. Mary’s St., (210) 236-7885 • brigidrestaurant.com Named after one of Ireland’s patron saints, Brigid is quite the sight to behold. Simultaneously feminine, soft, industrial and sturdy, the restaurant employs snug booths and indigo velvet chairs that give it an upscale yet casual vibe. On the exposed walls, sketches and un-stretched canvasses help give this quaint nook on St. Mary’s a regal feel. Helmed by Chris Carlson, Brigid follows suit with modern American fare while keeping the menu accessible. Come lunchtime, Carlson and his motley crew (most brought over from his days at Sandbar) deliver one of our favorite power lunches in town. Here, you’ll want to order the cured salmon and house-made crème fraiche that’s dotted with fresh sliced red onions and briny

capers, all served with buttery and lightly toasted bread. The sousvide pork belly is another favorite, and yes, you can order it from neighboring Francis Bogside. Though our first order of the diver sea scallop sashimi and pickled melon could have used a neater slice, the flavors paired beautifully. Not all of the fare is dainty and light as Carlson knows power lunches require a bit of steak. Enter the steak sandwich on a buttery baguette, cooked medium and paired with horseradish fries and slaw. Come evening hours, Brigid transitions into an intimate and sultry space, with expert lighting and impeccable service, perfect for that special occasion — we can already see the proposals come December and February. But if it’s a morning-after fix you need, this saintly eatery knows brunch is a must. Stop in for classic breakfast dishes such as Madagascar vanilla french toast or barbacoa on house-made tortillas and fried eggs — this is San Antonio after all. sacurrent.com \\ winter ’15-’16 \\ FLAVOR

JIAME MONZON

Now Serving

Sunday Brunch: 11am-3pm – Get ready for Christmas with some of the best red wines from Northern California. It’s finally winter and we need to get to know those Reds we haven’t had since April. We will be sampling some delicious Cabs, Pinots, Merlots and Blends.

12/2 Nor Cal Red tasting

12/16 Wine Tasting – Bubbles. Sparkling, beautiful, sensational

12/4 Wine Walk Ugly Sweater – Shake the moth balls off those Ugly Sweaters and get out for a great night of wine tasting with our First Friday Wine Walk. Explore various wines and the city all in the same evening.

12/31 New Year’s Party – Come to Nectar for your New Year’s Eve Celebration. Ring in the New Year with a nice relaxing night out, without all of the debauchery. Free bubbly toast at Midnight, Party Favors and more…

12/9 Bites at Nectar –The wonderful worlds of chocolate and wine combine at Nectar Wine Bar on December 9th. Join us for a sampling of the sumptuous chocolates by Schakolad and a showcase of their seasonally perfect gifts!

01/01 First Friday Wine Walk – Join us for our First Friday Wine Walk. The theme will be Football for the Playoffs. So come in your favorite football jersey. Start the New Year off right. An easy evening exploring wine and the city.

bubbles. And plenty of bubbles there will be at Nectar Wine Bar on December 16th. We will be sampling 6 different Champagnes. Come sip, sample and get ideas for the perfect holiday gift!

214 Broadway•NectarSa.com @NectarSAT Web: NectarSA.com

@Nectarsat

Nectar Wine Bar and Ale House

Nectarwinebar

Stop in for our Daily Happy Hour specials, Burger of the Week, Weekend Brunch, and our AWESOME new menu! CHECK OUT OUR NEW PATIO!

FLAVOR // winter ’15-’16 // sacurrent.com

DINE

JIAME MONZON

Francis Bogside

803 S. St. Mary’s St., (210) 988-3093 • francisbogside.com Somehow, Steve Mahoney, owner of Brigid and Francis Bogside, managed to lure chef Chris Carlson from Sandbar at Pearl to an unassuming brick building on the edge of King William — to cook food with an Irish accent. The staid old ‘hood will never be the same. And neither will Irish food. And though Carlson volunteered that he couldn’t be presenting the dishes he does at Francis without Brigid to serve as fodder, his bar menu is by no means a stepchild dependent on hand-me-downs. Where, outside of a Dublin pub crawl (yes, I have done this), have you ever had Colcannon potatoes? Here they will now become a winter staple. Basically no more than mashed potatoes with butter and onion (sometimes bacon and cabbage are added), they are perfect pub grub — and a natural match with a pint of Guinness. Bacon and cabbage team up in the obviously dubbed, uh, “Bacon and Cabbage.” More like an especially friendly onion soup with benefits, this brothy dish makes best use of thick, salty bacon, caramelized onion and skin-on potato (there’s cabbage in there somewhere) and is garnished with tiny, barely steamed carrots. All it needs to vault to the top of this year’s best-dish list is some slabs of the potato bread served next door. That or sufficient glasses of happy hour draft to encourage tipping the bowl up to drain the broth. Boxty, just so you know, is a potato pancake; Dublin Coddle a dish with sausage, bacon, onion and potato; the steak sandwich needs no translation … but pork belly, due to its overexposure lately, might require some encouragement. Consider this it: The belly, initially cooked sousvide, is presented with a sweet-tart confit of white peach — perfect for cutting across the fat o’ the pig. Chase it with a shot of Jameson.

Dishes to try Steak sandwich/// ///Boxty Colcannon/// ///Pork belly

“King William will never be the same.

“

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

Authentic Hawaiian Cuisine OPEN DAILY FROM 10am - 9pm

HAPPY HOURS SPECIALS MON-FRI 4-7 PM

LIVE MUSIC ON THE PATIO FRI & SAT EVENINGS

9715 San Pedro Ave. • rosariossa.com • 210-481-4100

Editor’s pick for the BEST PLACE FOR A LARGE GROUP Finalst in BEST SALSA Finalst in BEST MEXICAN FOOD

2015

2014

BEST OF SAN ANTONIO AWARDS BEST MEXICAN FOOD BEST SALSA

Open daily 10a-9p 1302-1 Austin Hwy | Sa, TX 78209 | 210.474.6699 48

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DINE DAN PAYTON

“

The San Antonio native

who left part of her heart in California doesn’t just

prepare vegetables — she preaches the value of turning plates into colorful and appealing dishes.

“ Dishes to try Ceviche huehuecoyotl/// ///Black bean empanadas Specialty tacos/// La Botánica

2911 N. St. Mary’s St., vivalabotanica.com Just last year we extolled the virtues of chef Rebel Mariposa’s way around vegetables. As a caterer and employee of Tim the Girl, the San Antonio native who left part of her heart in California, didn’t just prepare vegetables, she preached the value of turning plates into colorful and appealing dishes. Fast-forward to June 2015, when Mariposa, backed by Andrea Vince and Danny Delgado, opened La Botánica, an all-vegan restaurant on the St. Mary’s Strip. She didn’t do it on her own either. The Chicana chef is first to acknowledge her team, made up of Arabella Parlati Daniels and Monica Moreno. The trio is responsible for giving the Strip more dining options for the healthfully minded or the vegetarians and vegans that need delicious fuel for their bar-hopping adventures.

The menu isn’t extensive by any means. You’ll find a rotating cast of goodies, but early favorites persist. Hearty tacos are stuffed with nopales, squash or root vegetables, all seasoned impeccably. Corn empanadas are stuffed with black beans or special mixes, while Ms. Bella’s fried red beans and rice balls — bite-sized and deep-fried — add hints of Southern flavors. The ceviche huehuecoyotl is perhaps our favorite for its simplicity. Sure, we could also call this mix of hearts of palm, chopped cucumber and avocado a salsa of sorts, but served with fresh totopos and capped off with marinated oyster mushrooms that double for would-be fish, the dish shines and makes for a light sharing snack. Good food is made only better on La Botánica’s breezy patio where the staff hosts everything from Democratic debate viewing parties (you’ll really “Feel the Bern” here) to lotería brunches on weekends, bring-your-own vinyl sessions and more. At La Botánica, you’ll go for the food, but stay for community. sacurrent.com \\ winter ’15-’16 \\ FLAVOR

The new Modern Classic inside the st. anthony hotel

300 East Travis St. | San Antonio, TX 78205 | 210-352-3171

IT BITE GET HOT!

COME

R E S TA U R A N T

1 0 1 2 S . P R E S A | 2 1 0 . 5 3 2 . 2 5 5 1 | B I T E R E S TA U R A N T S A . C O M 50

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DINE

O’liva

DAVID RANGEL

115 Plaza de Armas, #107, (210) 229-2638 • olivasa.com Into the food desert between Downtown and Produce Row bravely came Chuck Hernandez — and not with a burger or pizza joint. That would have been too easy — and would not have done justice to this handsomely repurposed corner of Plaza de Armas across from City Hall. The repointed limestone walls, the burnished wood floors, the rugged, exposed ceiling structure … all of this demanded more Hernandez responded with a menu that supports seasonality, local farmers and artisan suppliers — olive oil not unsurprisingly — among them. A tasting of three Salud de Paloma olive oils with grilled bread is one way to start. Cold-pressed in Dripping Springs, the oils come in natural, Meyer lemon, garlic and chili pepper infusions. We’d be tempted to toss in a natural for one of the flavored versions — probably the chili. But we’d be remiss in not noting that the accompaniments (you get three) almost outshine the oils. The chunky babaganoush, the robust muhamarra and the stiff hummus all demanded more bread. Cheerfully supplied. A fourth condiment, the lusty olive tapenade, asserted itself in the Ba Ba burger, based on local ground lamb and graced with bibb lettuce, tomato relish and — most importantly — a gently fried egg. To be blunt, this burger is a hot mess: The flimsy bun disintegrates, the egg runs all over everything … but it’s a very tasty mess. And that runny yolk is great with the side salad of romaine, kale and blue cheese. We liked this with a glass of good, Spanish tempranillo, the only wine available at that moment. There is more to come, and we’re hoping for a white to go with an ahi tuna aguachile or the Slappin’ the Bass ceviche. A “Smoky Swine” sammie with pickled cabbage could swing both ways, winewise. Vegans can take comfort in the Portabellizo enchilada with vegan chorizo. And everybody should try to get back to the historic heart of the city. Downtown Tuesdays beckons with free parking.

“The chunky babaganoush, the robust muhamarra and the stiff hummus all demanded more bread. Cheerfully supplied.

“

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

DINE LANE PITTARD

“

No sugar, no gluten, no dairy — no problem. The dishes at Pharm Table can go without.

“ “

Pharm Table Cafe

106 Auditorium Circle, (210) 802-1860 • pharmtable.com Elizabeth Johnson is on a mission to make vegetables sexy. With the opening of her meal delivery concept Pharm Table, the chef and former Culinary Institute of America-San Antonio instructor helped families and individuals on the go nourish themselves without resorting to fried and sugary foods. Instead, Johnson and co. delivered with anti-inflammatory meals devoid of dairy, sugar and gluten. Before you roll your eyes and express some Texas-y sentiment, it’d behoove you to spend some time at Pharm Table Café. Inside the Radius Building, this rustic and charming eatery takes locally grown produce and livestock and turns it into whimsical and culturally diverse cuisines. Open for breakfast and lunch (and the occasional dinner as themed around whatever’s going on at the Tobin Center for the 52

FLAVOR // winter ’15-’16 // sacurrent.com

Performing Arts), Pharm Table Café’s turning heads and pleasing tummies with a succinct menu that changes almost daily. Begin with a meal starter, a light mix of pickled ginger, lemon juice, raw honey and salt to get your digestion juices going. Otherwise you really can’t go wrong with any of the menu options. Johnson’s winter squash soup, a velvety smooth and warm serving, is presented in a tumbler glass. To that effect, most of Pharm Table’s presentation looks at conventional plating and scoffs. You’re not getting a boring salad here, you’re getting a finely shredded bowl of kale, massaged in garlic and prepared as a Blue Plate Special topped with carrot puree and shredded local beef — and you’re eating it with chopsticks. Taking notes from the world’s Blue Zones — areas where civilizations tend to live longest — Johnson is turning downtown denizens into culinarians ready for fall Burmese salads, Punjab cabbage bowls and vegetable curry bowls come lunchtime. Oh, and they just so happen to be vegan. Making vegetables sexy was the mission, and so far it’s working.

BUEN PROVECHO La Paloma Riverwalk Restaurant, a blending of culture and time, is housed in a historic building erected circa 1900. It is set on the most charming and oldest stretch of the San Antonio River walk. La Paloma offers indoor and riverside seating, Barge Dinners, Banquet Rooms, scenic views of pedestrian bridges and the shade of a 100 year old sprawling Cypress and Magnolia trees.

210.212.0566 | 215 Losoya San Antonio, TX 78205 | LaPalomaRiverwalk.com Reservations: 210.212.0566

Welcome to Quality 1415 S. Presa St. suite 107, SATX, 75210 210.465.9478 Mon-Fri: 6a-8p • Sat: 8a-8p sacurrent.com \\ winter ’15-’16 \\ FLAVOR

R E S T A U R A N T

Fresh + Fast + Flavorful

FLAVOR // winter ’15-’16 // sacurrent.com

DAVID RANGEL

FEAST

DINE DAVID RANGEL

“

Temptations and

menus to conquer can both be

“

Dishes to try

found at Rebelle.

Rebelle

300 E. Travis St., (210) 227-4392 • thestanthonyhotel.com Good things come to those who wait, and boy did we ever. After more than a year since its announcement, Rebelle opened its fancy-as-all-hell doors in early November to much oohing and ahhing. The space resembles sister restaurant Feast, if that Southtown hot spot were a rule-breaking rebel. Come dinnertime, the 5,000-square-foot space dims the lights. down. low. Way low. Think sexy nightclub meets even sexier restaurant. Once your eyes have adjusted — take in the scene. There’s a sprawling staircase, an eye-catching bar and gleaming columns all encasing fashionably dressed eaters. Have a cocktail, appropriately, if punnily, named after the seven

Oysters/// Lobster green curry/// Merguez ground goat kebabs///

deadly sins. Lust, one of the “Temptations” featured is a pretty little ‘tail that’s all legs and desire. It combines thyme-infused gin with maraschino liqueur, Aperol and sparkling rosé. Leave room for the food menu, it’s why you’re here after all. If you’re lucky enough to sit in the back dining room, the lighting should help you snap away your meal. Chef Stefan Bowers, a veteran of the food scene at this point, is bringing a familiar menu to the fold with elevated touches. Expect to find delicate and punchy shareables (found in the Divide portion of the menu)like the bright beet salad and the subtle flavors in the lump crab salad. Order a dozen charbroiled oysters — a sweet and garlicky take stands out in a sea of oyster offerings. Trust chef Bowers and his team to deliver on the proteins — the lobster green curry is an early favorite for the high rollers, as is the 16-ounce center-cut ribeye. You’ll want to conquer the rest of this menu ASAP. sacurrent.com \\ winter ’15-’16 \\ FLAVOR

Rossini Italian Bistro

• New Ownership • • New Authentic Italian Menu •

Presents Keva Koffee Revitalize. Rejuvenate. Stay Warm.

5238 De Zavala Rd.SA,TX 78249 315 E. Commerce st #102 SA,TX 78205 888.935.2412 • kevasmoothie.com

2195 NW Military Hwy || 210.615.7270

Restaurant & Wine Bar

IS BACK

Monday-Friday 4:00pm - 10:00pm Saturday 10:30am - 9:30pm Sunday 9:30am - 9:00pm

Happy Hour • Tuesday 4-7pm

$5 Wine, $3 Wells, $6 Happy Hour Menu

Brunch • Saturday & Sunday 10:30am-3:00pm

Join us each weekend for the Best Brunch & Best Mimosas

1032 S. Presa · TacoHavenSouthTown.com 56

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14415 Blanco Rd - www.thetostbistro.com

DINE DAN PAYTON

Dishes to try Shrimp roll Oystah chowdah Hush-pups Fish ‘n’ chips Shuck Shack

520 E. Grayson St., (210) 236-7422 • shuckshack.com

“

The whole vibe, is casual, cool and relaxing.

“

Sometimes, you open a restaurant with your palate in mind — and blow everyone out of the water with something like The Lodge. Sometimes you open a restaurant and hope to change the landscape — as was the case with Umai Mi. Sometimes you open a spot that combines great flavors, introduces new dishes and includes something for families as well as millennials. Shuck Shack is that restaurant for Jason Dady. Its perfectly quaint patio doubles as a play area for the kiddos, who get an actual playground to frolic in as well, and as a spot to while away an afternoon for young professionals or parents who want to let their kids loose while having a piña colada or two and watching the Spurs on the outdoor screen. The whole vibe, complete with wait staff in brightly colored fishin’ shirts and cargo shorts, is beachy and chill. You’ll relieve office stress at this urban oasis while shooting a few dozen oysters — the Gulf of Mexico and both coasts are all represented here — or picking away at a Cajun-style artichoke. Though Shuck Shack is perfect for date night, you’ll want to make it a double or triple date and order one of their “dump bucket dinners” available Saturday and Sunday and chockablock with snow crab, shrimp, sausage and more. This winter, you’ll want to slurp Dady’s oystah chowdah (learn more about it on page 23) to keep warm. But while the weather figures out what it wants to do, you can’t go wrong with the baked oysters, cheddar jalapeño hushpuppies or creamy deviled eggs. Just writing about it makes us wish we could bust out our flip flops and guayaveras. sacurrent.com \\ winter ’15-’16 \\ FLAVOR

118 Davis Court. San Antonio, TX 78209 | 210.560.2955 commonwealthcoffeehouse.com 58

FLAVOR // winter ’15-’16 // sacurrent.com

DINE

All of the gelati especially pistachio /// Havanese or Alpino panini ///

“

Yes, it’s OK to eat

DAN PAYTON

Dishes to try

dessert first.

“

Look past the gelati and into serious panini territory.

“

South Alamode Panini & Gelato Company 1420 S. Alamo St., (210) 788-8000 • southalamode.com

It can be hard to think beyond gelati at South Alamode Panini & Gelato Company, a farmers market pop-up made permanent at Blue Star. There they are, right in front of you as you enter, each one seeming more seductive than the next. Yes, it’s OK to eat dessert first. But your judgment may be clearer if you check out the panini menu first. (Insert here the rant about how panino is singular, panini plural.) If you haven’t yet tried the one panino that may be the true revelation — the P.M.A. with prosciutto and honey, grilled melon, arugula and aged parmigiana — do so now. But we can offer a molto bene nod to the Havanese sandwich, a take on the classic Cubano. Consisting of prosciutto cotto (cooked), porchetta, pickles and stone ground mustard, it may

top most classic versions in these parts (the one at Bakery Lorraine being another) — and one of the reasons lies in the house-made pickles that occupy a glass container atop the deli case. They had us with these alone. Do also consider the Alpino, a simple but effective composition of smoky speck, scamorza (like a firm mozzarella and also sometimes smoked)and peppery arugula. The textures, including that of the pressed pane, all work together beautifully, and the contrast of smoky, creamy and peppery is perfetto. Though we’d tweak the Mortacci Tua with mortadella, provolone and pistacho mayo too heavy, the pistachio gelato came to the rescue; it’s a flavor that’s hard to move beyond — unless it’s to gianduja (hazelnut and chocolate) or straight nocciola (hazelnut). I’m trying to be flexible here, too. sacurrent.com \\ winter ’15-’16 \\ FLAVOR

San Antonio’s Oldest Authentic Full Menu Japanese Restaurant Open Seven Days a Week Since 1970

HAPPY HOUR MON-THURS 5pm-6:30pm Sushi Bar Area Only • DINE-IN ONLY

LUNCH

Sat - Sun 12 - 3PM Mon - Fri 11AM - 2:30PM |

DINNER

| Sun: 3- 9:30PM 5 - 11PM | Sat: 3 - 11PM Mon -Thu: 5 - 10PM | Fri:

9030 Wurzbach Rd. 78240

210.615.7553

www.FujiyaJapaneseGarden.com

FLAVOR // winter ’15-’16 // sacurrent.com

DINE

Supper/Sternewirth

136 E. Grayson St., (210) 448-8351 • thehotelemma.com It’s hard to keep your cool at Hotel Emma — you have to, because it’s a historic and über-adult place, but we’re prone to quietly freaking out over every last detail while wandering the halls. From visiting The Library, popping in for gifts at Curio or watching the Culinary Concierge host an oyster shucking how-to in the demo kitchen, there’s something to gawk over at every turn and this definitely includes the kitchen at Supper, where chef John Brand makes his anticipated return to SA’s dining scene. Brand’s style is simple, straightforward and usually stunning if early plates are any indication. Drawing inspiration from San Antonio and his midwestern roots, Brand and his team produce breakfast, lunch and dinner out of a sprawling kitchen. Breakfast at Supper, not to be confused for brinner, includes fresh juices and smoothies (the chia seed, banana, almond milk and blueberry blend sounds especially appealing) along with tenderly flipped Meyer lemon ricotta pancakes with nuts and berries. Lunch includes fuel — or you could just indulge in a BLT with basil aioli, and avocado on nine-grain bread — for your day of San Anto exploring. If you miss dinner whilst traipsing around and exploring Emma, you can still enjoy Brand’s take on hotel fare inside Sternewirth. Snuggle up on one of the leather couches with the Portly Fellow (a dark and cheeky cocktail filled with fernet and rye) and nosh on the beef tartare with proper garnishes (in other words, Brand keeps it simple, delicious and there’s no silly egg yolk to crack). You just can’t possibly go hungry with Brand back in the kitchen.

“John Brand makes his anticipated return to SA’s dining scene.

“

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

NEW 4-7PM HAPPY HOUR EVERY DAY • 1/2 price appetizers! • $4 craft draughts • $3 off cocktails and wine • $6 Michelada all day everyday

Let us cater your holiday festivities!

Gift cards available for purchase!

NEW FOODIE DINNER EVERY WEDNESDAY

NEW HOURS: Tue-Sat: 11a-10p, Sun: 11a-6p, Close Mondays | 6462 N New Braunfels • 210-997-0193 • flairrestaurantsa.com

FLAVOR // winter ’15-’16 // sacurrent.com

DINE DAN PAYTON

“

It already looks

like the locals are

responding to the likes of Two Lovers guacamole with the added kick of chipotles.

Dishes to try

“

Viva Vegeria

1422 Nogalitos St., (210) 465-9233 • myvegeria.com Viva Vegeria is Fred Anthony Garza’s new South Side outpost for plant-based cuisine. From its colorful interior he hopes to spread the gospel of “cultural education through food, healthy eating, urban gardening …” all under the watchful guise of La Virgen. It already looks like the locals are responding to the likes of Two Lovers guacamole with the added kick of chipotles. Less obvious as a vegan selection at first glance is a dish called Ancho and Cascabel hot wings (buffalo wings). But read the fine print: This is actually a plate of battered and fried cauliflower florets served with an ancho and cascabel “buffalo” sauce. Yes, the cauliflower seems more like “nuggets” than “wings,” but the dish works regardless; the fry job is right-on and the sauce is punchy. The accompanying carrot and celery sticks may help further the

Ancho and cascabel hot wings /// spinach huitlacoche enchiladas ///

wing reference, but it’s the mild cucumber and poblano dip that shines. It was good enough to save in case it came in handy for the next course. Which it did: We drizzled it on the lightly dressed baby spinach salad that came with an entrée of spinach huitlacoche enchiladas. Word to the wise: Keep reading the fine print. Entrées, already blessed with a salad, come with an additional house side, so unless you’re feeling a real need to get very green, maybe pick black beans or papas fritas with garlic curry ketchup to go with your plate. As good as the sturdy ginger kale salad we ordered was, it was a little overkill — especially with the additional greenery inside the earthy enchiladas topped with vegan queso and a sunflower seed crema. Sweet potatoes come into play with several other entrées, flautas and enchiladas alike; portobello mushrooms are fried crisp to stand in for chicharrones in a plate of street tacos; and Mexican squash cooked in coconut milk adorns a mollete with melted vegan cheese. Vegans both confirmed and reluctant will find much to like.

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

TRENDS

•

Southerleigh's burger by @eat_it_b

9 Foodies to follow

FLAVOR // winter ’15-’16 // sacurrent.com

TRENDS

Nectar's meat and cheese plate by @s.a.vory

•

Folc's griddled pound cake by @josierees

urns out San Antonio has a selection of ambitious, food-loving Instagrammers. Led by Lisa Rivas-Moore and Kim Olsen, these SAFoodies, a network of double-tappin’, color-correctin’ and restaurant-hoppin’ eaters, meet regularly to help support and expound the virtues of local businesses. Here’s a few of our favorite accounts you should be following right now.

Cupcakes at Cocktail by @ryuwulf

Southerleigh's michelada by @s.a.foodie

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

FLAVOR // winter ’15-’16 // sacurrent.com

520 E GRAYSON 210.236.7422

TRENDS

Still have a sweet tooth?

Alchemy's summer curry by @twentysomethingsa

visit SACurrent.com

Big Daddy's Eats & Treats by @eat_it_b

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

sacurrentflavor.com

FLAVOR // winter ’15-’16 // sacurrent.com

TRENDS

Tacos by @detiveaux

Kimura ramen party by @safoodiegram

King's Hwy. Brew & Q's Kentucky Hot Brown by @ kimmyluvsfoodsa

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

Pizza by the slice!

TEXAS

BARBACOA BARBACOA, TAMALES, MENUDO

12932 BANDERA RD, HELOTES, TX • (210) 695-3501 • TejasBarbacoa.com

TUE - SAT: 6:30A - 2:30P • SUN: 7A - 2:30P

FLAVOR // winter ’15-’16 // sacurrent.com

1702 PINN RD, SA,TX • (210) 674-4325 • M is R einas . net FRI:6A-12P, SAT & SUN:5A-2P

TRENDS

Rise of

SNACKS

JESSICA ELIZARRARAS/@JESSELIZARRARAS

DAN PAYTON

•

Southerleigh's pretzel

Why I’m all about small bites: big flavor payoffs These days, as I hop from restaurant to bar takeover to pop-up and restaurant again, I’ve grown weary of large meals. The allure of a hearty plate will always have its place, but when you’re about to set off on a multi-stop tour de cuisine, I find that smaller bites and tapas-style snacking is where it’s at (I can only make stretchy pants look business casual for so long). Thankfully, restaurants and bars across town are honing in on this pattern of snacking with everything from “nibbles” to “teasers” making their way onto several menus across town — without having to blow my wallet open, or my calorie count (not that I keep track of those). If you’re in the mood for snacking across town, here are a few of my favorite bites right now. The Old Main Assoc. (2512 N. Main Ave., 210-5623440) might be known for its gimmicky concha burger, but the real star of the show for me is in the carnival-fried mollejas or sweetbreads, which are paired with a thick lemon aioli. These poppable bites are tender, evenly fried and well seasoned, which will help you convince your offal-averse pals to try them. Though you shouldn't pass on their poutine-style chicharron fries with chorizo gravy. If hunger strikes while at Sternewirth (inside Hotel Emma, 136 E. Grayson St., 210- 223-7375), order the Caesar fries made at Supper and served in small, stainless steel pots. Heavy on the parmesan, these perfect fries come bearing teensy bites of anchovy that honestly I sacurrent.com \\ winter ’15-’16 \\ FLAVOR

TRENDS

FLAVOR // winter ’15-’16 // sacurrent.com

TRENDS DAVID RANGEL

HOOKAH & BUBBLE TEA 6565 BABCOCK RD STE. #23 (AT DE ZAVALA) 210.384.2974 suckithookah@hotmail.com •

Old Main's chicharrón fries

could have more of — bring on the anchovies. Though not technically a snack, but more of a side, Halston Connella’s weekly Rebel Pizza Monday night takeovers at Park Social (224 E. Olmos Drive, 210-8220100) also feature fried cheese curds. Small, addictive, salty and deliciously squeaky, the curds are available as sides for the burger specials. If you’re hoping to go a more healthful route, you could always head to Alchemy Kombucha and Culture (1123 N. Flores St., 210-320-1168) for a cocktail and the Admiral Brassica. Vegan as it may be, you won’t miss meat with this smoked and tempura-fried cauliflower half that's doused in General Tso’s sauce, peanuts and herbs. Who knew cauliflower could be so addicting? You could head back to the Pearl and park yourself at Southerleigh Fine Food & Brewery (136 E. Grayson St., Suite 120, 210-455-5701) for chicken cracklins and pretzels, or stop by the new Nao Latin Gastro Bar (312 Pearl Pkwy., 210-554-6484) for any of the ceviches featured by chef Zachary Garza. Specials have included scallop, Serrano peppers and orange, along with lobster and shrimp with pickled onions served with wispy totopos. And if you’re not in the mood for oysters, but still want to enjoy the patio at Shuck Shack (520 E. Grayson St., 210-236-7422), order the white cheddar jalapeño hushpups, light and crunchy and delicately cheesy—you’ll want to slather these with the accompanying aioli.

San Antonio’s Best

Turkish Grill LUNCH & DINNER SPECIALS OPEN 11AM-10PM EVERYDAY

NOW SERVING BEER AND WINE! 8507 McCullough #B13 • 210-399-1645 (LOCATED BEHIND NORTHSTAR MALL)

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

TRENDS TRENDS

Doughnuts — from classic to fanciful — are making their mark in SA

Reinventing THE WHEEL LEA THOMPSON

FLAVOR // winter ’15-’16 // sacurrent.com

TRENDS

THE ORIGINAL DONUT SHOP 3307 Fredericksburg Road (210) 734-5661 The Original Donut Shop will never make you choose between breakfast tacos and doughnuts — they’ve been serving both to San Antonians since 1954. But when you’re in a dessert state of mind, ask for freshly baked cinnamon crumb doughnuts or chocolatecovered cake doughnuts, which will melt in your mouth. Whether you’re looking for a doughnut covered in Fruity Pebbles or a Christmas-inspired holiday doughnut, The Original Donut Shop is the best place for quirky colors and fun flavor combinations. Get ‘em while they’re hot: 7 a.m. to 2 p.m. Monday through Sunday; 6 a.m. to 2 p.m. Fridays

•

The breakfast taco is arguably San Antonio’s most iconic morning dish, but the city refuses to let go of the world’s next greatest breakfast staple: doughnuts. Whether you’re craving something savory to dunk in your coffee, or a sweet snack to brighten up your morning, these locally owned bakeries and shops have your back. We’ve created a list of the best doughnuts in San Antonio’s growing bakery landscape. If nothing else, these doughnut, kolache and coffee shops will give you a good reason to get up early in the morning.

RIVER CITY DONUTS 1723 Babcock Road (210) 344-7010 There’s more to River City than the name suggests — yes, there is a wall-sized case of doughnuts, but there's also a ton of fresh kolaches, croissants and beverages for you to devour in-house or generously share with friends. A true neighborhood bakery, River City employees know their customers' names and orders by heart. It might not yet be socially acceptable for adults to eat birthday cake for breakfast, but in the meantime, we’ll just shamelessly enjoy their chocolatecovered doughnuts with sprinkles. Get ‘em while they’re hot: 5 a.m. to 2 p.m. Monday-Friday; 6 a.m. to 2 p.m. Sundays sacurrent.com \\ winter ’15-’16 \\ FLAVOR

7220 Louis Pasteur Dr. #125 San Antonio, TX | 210.854.4771

FLAVOR // winter ’15-’16 // sacurrent.com

TRENDS

DAYLIGHT DONUTS 9517 Fredericksburg Road (210) 696-7979 When you walk into Daylight Donuts, you’ll immediately notice two things: the sweet smell of freshly baked pastries and a ton of rooster-themed decorations throughout the store. The roosters seem to be a nod to the Daylight bakers, who wake up early to create a huge variety of doughnuts before the doors open at 5 a.m. For the full Daylight experience, grab a cup of house coffee, head to the rooster table in the back and enjoy some chocolate cake doughnuts, enveloped in coconut shavings. Get ‘em while they’re hot: 5 a.m. to noon Monday-Friday; 6 a.m. to noon Saturday; closed Sundays.

AMAYA’S COCINA 1502 E. Commerce St. (210) 265-5449 Amaya’s has served thoughtful and flavorful dishes since 2014, but a visit to the East Side restaurant will transport you back to times spent in Abuelita’s kitchen. Amaya’s carries a savory pumpkin doughnut, which stood out from a sea of sugar rushes (and crashes). The doughnut paired well with the house coffee, but it could also serve as a welcome addition to their Mexican chorizo breakfast plate. If you’re feeling snacky, try one of their mini-doughnuts, available for just 69 cents each. Get ‘em while they’re hot: 8 a.m. to 2 p.m. Monday-Saturday sacurrent.com \\ winter ’15-’16 \\ FLAVOR

1810 Blanco road beacon hill 210.320.1018 BEATSTREETCOFFEEco.COM

Authentic Thai Cu isine

FLAVOR // winter ’15-’16 // sacurrent.com

TRENDS JIAME MONZON

FAIRVIEW COFFEE 3428 N. St. Mary’s St. (210) 731-8009 When husband-and-wife team John Sanchez and Whitney Collins opened Fairview earlier this year, it was instantly recognized as one of the top spots in San Antonio for a truly great cup of coffee. That being said, Fairview deserves some serious love for their delicious and creative baked goods, like the bacon, peanut butter and strawberry jam doughnuts, incredible orange cardamom doughnuts and some surprising menu additions, including homemade empanadas. This modern little coffee shop is the perfect place to chill and work, meet with friends or push your way in line for that final sugary treat. Get ‘em while they’re hot: 7 a.m. to 4 p.m. Monday through Friday; 8 a.m. to 4 p.m. Saturdays and Sundays

FRESH DONUTS 1302 Austin Hwy., (210) 988-3101 Fresh Donuts serves up great classic doughnuts (duh), but their bearclaws, crullers and kolaches are even better. It’s worth showing up early for a hot apple fritter, which maintains the perfect balance between sweet cinnamon and yeasty glazed goodness. The best part? They have a drive-thru window, so you can get your doughnut fix without leaving the car. Get ‘em while they’re hot: 4 a.m. to 2 p.m. Monday through Saturday; 5 a.m.to 2 p.m. Sundays sacurrent.com \\ winter ’15-’16 \\ FLAVOR

TRENDS

Roaming Hunger

No, we’re not sending you to the Pearl, Downtown or Southtown. It’s time to burst that bubble, San Antonio. Below are six suggestions for food-filled adventures with several international stops along the way.

3 Progressive Meals to Try This Fall Ming’s Thing

5249 McCullough Ave., (210) 570-6318 • mingsthing.com You’ll want to chow down on Singaporean breakfast at this train car patio.

W. WILDWOOD DRIVE.

M c CULLOUGH AVE.

CLARENCE ST.

Mezcalería Mixtli 5313 McCullough Ave., (856) 630-5142 • mezcaleriamixtli.com The newly launched brunch should be your last stop. Fill up the huevos rancheros and pozole or sip on La Sucia, which combines flor de caña white rum, basil, lime and papaya foam.

Folc 226 E. Olmos Drive, (210) 822-0100 • folc-restaurant.com Get the sausage kolaches or the wood-fired Dutch baby with fried quail, syrup and butter. EARL ST.

E. OLMOS DRIVE

OLMOS Bharmacy

212 Tribeca

••••••••••• Head north on McCullough Avenue for a varied mix of brunch options. Remember — it’s not basic if you hit up all of them in one day.

FLAVOR // winter ’15-’16 // sacurrent.com

E. HILDEBRAND AVE.

E. HUISACHE AVE.

Barbaro M c CULLOUGH AVE.

h c n Bru l i a Tr

3902 McCullough Ave., (210) 822-1188 • olmosrx.com Yes, Bharmacy serves mimosas, but focus instead on the fluffy Rx Prescription Pancakes available in chocolate chip, pecan, banana, blueberry, strawberry or walnut.

M c CULLOUGH AVE.

4331 McCullough Ave., (210) 320-0698 • tribeca212.com Still hungry? Grilled steak and eggs are the go-to at this joint.

2720 McCullough Ave., (210) 320-2261• barbarosanantonio.com Stop in for a starter cocktail — the bellini with white peach puree and cava is a natural option, but That Funky Monkey, with Belgian ale, Aperol and orange juice is also a winner.

11203 WEST AVENUE 78213 210.348.6781

SUSHI HAPPY HOUR

TUE & THUR 5 - 6PM LUNCH 11am-2:30pm DINNER 5-10pm

SATURDAY 5-10pm CLOSED SUNDAY

Voted 2013 BEST SUSHI by SA Current Readers Find Us On

1423 MCCULLOUGH AVE. | 210.226.7556 82

FLAVOR // winter ’15-’16 // sacurrent.com

or at godaisushi.com

TRENDS

Globetrotting ••••••••••••••••

If you want to span several countries on a single food tour, grab a few pals and head to 410 and Blanco.

Guajillo’s-The Shortcut to Mexico

11888 Starcrest (210)496-7092 Charlie-Browns.com

E H D E UR

o, abasc k T , n o i c zed on d pepper ja i l e m a elte st h car er wit ed bacon, m n Texas Toa g r u B slic picy ing o CB’s S penos, thick ranch dress jala otle grilled e, and chip s chee

FEAT

1001 NW Loop 410, (210) 344-4119 • guajillos.com Get lubricated for your journey with margaritas, palomas and ensalada de aguacate inside this longtime favorite.

Charlie Brown’s Neighborhood Bar & Grill

LOOP 410 LOOP 410

6905 Blanco Road, (210) 366-4508 • ilsonggarden.com Load up on Korean barbecue, kimchi, bulgogi and chop chae.

BLANCO ROAD »

Ilsong Garden

The Lion & Rose British Restaurant & Pub 842 NW Loop 410 • (210) 798-4154 thelionandrose.com Wind down with a pint at Lion & Rose. Still feeling peckish? Grab a Scotch egg.

Dough Pizzeria Napoletana 6989 Blanco Road, (210) 979-6565 • doughpizzeria.com You’re here for the burrata bar. Fresh mozzarella cheese topped with locally sourced vegetables and luxurious balsamic reductions.

Earth Burger Veggie Stand 818 NW Loop 410, (210) 524-1086 • eatatearthburger.com End the night with something sweet — a vegan cone of creamy coconut soft serve.

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

ily a d s u n Joi p from 2-6

for San ’s o i n o t n A y

p best hap Hour

Pair your local texas brew with one of our craft pizzas

DAILY LUNCH SPECIALS 11-2PM

STARTING AT ONLY $ 5

115 North Loop 1604 East • (210) 370-9219 • mellowmushroom.com | HOURS: Sunday-Thursday 11am-10pm | Friday-Saturday 11am-11pm

Smokey Mo’s Bar-B-Q

Brisket - Turkey - Sausage Chicken - Pork Loin - Ribs - Sides San Antonio • (210) 481-3835 20210 Stone Oak Pkwy (near Stone Oak & Evans) San Antonio, TX 78258

Spring Branch/Bulverde • (830) 438-8330 19851 Hwy 46 W (Just east of 281 on Hwy 46) Spring Branch/Bulverde, TX 78070

San Antonio • (210) 494-9090 22106 Bulverde Rd (Corner of Evans & Bulverde) San Antonio, TX 78259

Boerne • (830) 331-2633 1685 River Road (The Ranch at Cibolo Creek) Boerne, TX 78006

We Cater! No Order is too big! 84

FLAVOR // winter ’15-’16 // sacurrent.com

www.SmokeyMosBBQ.com

TRENDS

Head East

•When • •we•can’t • •decide • • where • • •to eat, • •we• head ••

chocolate • chamoy • ice cream • frozen yogurt • raspas

...more than chocolate

straight to the city’s North Side, specifically Wurzbach Road, where we’ll stumble along a variety of cuisines from hot Mediterranean to cool sushi. Head there while hungry.

Pasha Mediterranean Grill 9339 Wurzbach Road, (210) 561-5858 • gopasha.com It’s hard to think of a better starter than Pasha’s hummus, if only because you’ll get to tear up some freshly baked naan.

H AC

Jerusalem Grill

Find us!

Winter Hours:

2-6pm Thursday-sunday

Fujiya Japanese Garden P TA DA

N OI

RI V

9030 Wurzbach Road, (210) 615-755 • fujiyajapanesegarden.com It’s time for some sushi. Lunch specials include bento and sushi boxes — you’ll want to take one of these in while facing the peaceful and lush garden.

FRESH HOUSEMADE ICE CREAM, GELATO, & SORBET ALL NATURAL HANDCRAFTED ARTISAN PALETAS banana splits, sundaes, shakes, malts and floats

r u r o o f k s a a

n a n a B plit ! S

Mustafa Restaurant

DIC

IVE

4085 Medical Drive, (210) 615-7861 End your excursion with a bowl of chaat, made with chickpeas, tamarind sauce, yogurt, onions and more.

Z UR

A RO

9210 Wurzbach Road, (210) 451-7318 • jerusalemgrill.net Next stop? Awesome falafel courtesy of Jerusalem Grill’s second location, now open inside a remodeled IHOP.

HA VE

ST .

3420 N. ST MARY'S ST., STE. 101 SAN ANTONIO, TX 78212 • 210.882.8903 LOCATED NEAR THE SAN ANTONIO ZOO & AQUARIUM AND BRACKENRIDGE PARK sacurrent.com \\ winter ’15-’16 \\ FLAVOR

LIBATION

FRIENDLY EATS TILL

MIDNIGHT

7 DAYS A WEEK

KID & DOGGIE

FRIENDLY

ICE HOUSE

SNACKS

NACHOS & TACOS

BURGERS & SAMMIES

THE LIGHTER SIDE

Chili-Cheese Fries Queso Con Carne House Fries Chips And Salsa

Bean & Cheese Nachos Tacos (Beef, Chicken Or Pork) Beef, Chicken Or Pork Nachos Fish Tacos

Friendly Burger Grilled Chicken Sandwich Grilled Cheese Crispy Chicken Sandwich Pork Sliders Chili-Cheese Dog

Taco Salad (Beef Or Chicken) Roasted Garlic Hummus Grilled Portabella Sandwich Quinoa Veggie Burger

Check out Summer Movies

July 15th- Stand b WATCH YOUR SPURS GAMES ON THE SLAB CINEMA 943 South Alamo • 210.224.BEER (2337) •Mon-Fri 3p-12a • Sat-Sun 11a-12a 86

FLAVOR // winter ’15-’16 // sacurrent.com

LIBATION BRYAN RINDFUSS

BEERS we love 5 winter brews to sip LANCE HIGDON

vies on the Huge Slab Cinema. All movies start at dusk.

d by Me • July 29th- Princess Bride sacurrent.com \\ winter ’15-’16 \\ FLAVOR

BEST HAPPY HOUR IN TOWN! Tuesday–Saturday until 9PM

LIVE MUSIC DAILY NO RESERVATION FEES On Holiday Parties & Group Reservations

DECK THE PUB

Buy a $100 Gift Card, get a FREE $25 Gift Card

16620 US 281 N • 210.572.9307 • sherlockspub.com

FLAVOR // winter ’15-’16 // sacurrent.com

LIBATION BRYAN RINDFUSS

•

Caption

Ho-Ho-Hot Beers This Fall The mad dash of fall is past, replaced by the quarterly stretch of “The Holidays.” Whether you’re taking planes, trains and/or automobiles to celebrate with family (or getting the house ready for a tíos y tías takeover), taking a breather between semesters, or trying to source the Talkboy 2.0, it all goes down easier with a beer. The five beers below are pegged to the many ways we celebrate during the winter — all Texas and mostly from Bexar County. Some bottles are rarer than others, so be sure to give your favorite store a ring before you head out — though after a few days in close quarters with your relatives, a long, winding car ride with your cooler cousins might be the greatest gift of all.

New Braunfels Brewing Company’s Sangre De Shiva Sour Red Wine Weizenbock

The brewing process for Sangre De Shiva is as complex as the nature of the Destroyer himself, but the outcome — a cosmosdark, tannin-forward ale that shifts between chocolate raspberry, balsamic leather and sensual pinot noir with each sip — is just as transcendent. Open a bottle up on Kartik Purnima (the feast commemorating Shiva’s whuppin’ up on the demon Tripurasura) and pair with channa masala.

Freetail’s Tadarida Oscura Black IPA

Freetail’s “Black Bat” IPA (kudos maximus for nailing the Latin, guys!) smells sweeter than the average BIPA, though it’s leveraged by some earthy hoppiness. It tastes sweet too, with loads of caramel-laced malt that brings to mind the spent-grain porridge my homebrewing buddies make after a mash. An un-pale ale, if you will. Drink it with some salty cheese like Roquefort or goat milk gouda during your Saturnalia revelries in December.

Branchline Brewing’s 5 AM To Midnight Stout

If you’re skeptical about seeing mint listed on your stout’s label, fear not. Paul Ford’s recipe blends the herb effortlessly with espresso and cocoa against a sturdy stout backbone, pairing crisp bite and chocolatey caffeine spark like an after-dinner cup of coffee with Andes mints. Parents who will count themselves lucky if they finish assembling Christmas presents before 5 AM should take note: It’s not quite Santa’s glass of milk and plate of cookies, but a pint of 5 AM to Midnight and a sleeve of Walker’s Pure Butter Shortbread cookies goes a long way toward making hearts merry and bright.

Ranger Creek’s Sunday Morning Coming Down English Strong Ale

Advent precedes Christmas by four to six weeks, depending on whose calendar you’re on, and even the marginally observant among us might be inclined to go back to church. If you haven’t been back to the parish in at least two Popes and need to fortify yourself, consider Ranger Creek’s Sunday Morning Coming Down. An English strong ale brewed with Merit Coffee espresso, it’s a calm beer, big on the caramel and coffee but smoothed out by milk and vanilla notes, so it should ease any anxiety about remembering when to stand, sit or kneel. Plus it’s named after a tune by Johnny Cash, who knew a thing or two about sneaking late into the back pew.

Southern Star’s Honesty Of Reason IPA Honest Of Reason proves that Gulf Coast brewers can nail a West Coast IPA. It’s a gusty departure for Southern Star, both in flavor (some cranks claim they shouldn’t attempt any IPA besides Pine Belt) and in design (the can is wrapped in a dreamy impressionist painting by local artist M.H. Draper). With its fiery orange hues and bright tropical hops, it’s a perfect blending of image and flavor. On New Year’s Eve, pop a top on a few of them while chowing down on fried chicken (diet starts tomorrow, right?), then make a bold (but not bitter) toast to 2016.

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

B U P T S A X

OPEN 7 DAYS A WEEK MONDAY-SATURDAY • 8AM-2AM SUNDAY • NOON-2AM POOL•DARTS•SPORTS•FREE WIFI

ALL DRAFTS $2.50

$2 DOMESTICS

$2.50 WELLS

DAILY DRINK & SHOT SPECIALS!

121 BROADWAY • 210.271.1058

LIBATION

RON BECHTOL

fizz

Bubbles For Your Everyday Enjoyment

IG-C CHAMPAGNE, the kind actually made in France’s Champagne region, is finally breaking out of its BigCelebration straitjacket. No longer just for anniversaries and locker-room dousings, the stuff is at last being recognized for its everyday versatility. But it’s usually too expensive for knocking back daily. So what follows is a list of fizzy wines for which popping the cork doesn’t mean breaking the bank. They are listed, more-or-less, in order of ascending spritziness. Well-known Champagne alternatives such as Spanish cava and Italian prosecco aren’t included because, well, we assume you already know about them. Vinho Verde is frankly fun. The lightly fizzy white is produced in northern Portugal from grapes we don’t need to know about. The name refers more to being young than actual greenness, and the flavors are usually lemony with some light floral qualities. Though the spritz was historically a natural phenomenon, these days it’s generally the result of light carbonation. This yields a sluggable, low-alcohol wine, often to be found for under $10, that goes well with almost anything but barbecue — but who are we to stop you if that’s your pleasure. Some labels to look for are the widely distributed Casal Garcia and Broadbent, but at these prices, you can afford to experiment. sacurrent.com \\ winter ’15-’16 \\ FLAVOR

20% off for YS! industry, ALWA

TUESDAY IS $3 PINT NIGHT ON A SELECTION OF MORE THAN 20 DRAFT BEERS! OPEN SAT-SUN AT NOON FOR SUNDAY FUNDAY AND FOOTBALL!

BUY 1 PIZZA GET 1 FREE

OPENEVERYD AYTIL| 2AM

HAPPY HOUR

Monday - Friday 4-9 | Saturday & Sunday 6-9 $5 OLD FASHIONEDS & $5 CUCUMBER MARTINIS

LIVE MUSIC Sunday

20626 Stone Oak Pkwy | San Antonio, Texas 78258 92

FLAVOR // winter ’15-’16 // sacurrent.com

19141 Stone Oak Pkwy #113

(SW corner of Stone Oak & Huebner)

210.404.1818 www.TRILOGYPIZZA.com

LIBATION

BRYAN RINDFUSS

Txakoli, sometimes seen as Txakolina, comes from Spain’s Basque country where it’s enthusiastically served with everything from seafood to skewered meats. Unlike vinho verde, the wine is lightly but naturally carbonated, and on its home turf that carbonation is emphasized by pouring the wine from high above the glass with theatrical flourish. There’s a little more minerality in Txakoli than the vinho verde, and perhaps a touch of salinity, too, and this additional complexity (plus the fact that less of it is available) accounts for a slightly higher price point that hovers around $20 — still way less than Champagne and with a much higher cool factor. Seek out Txomin Etxaniz Getariako Txakolina or Ulacia Getariako Txakolina. You can avoid embarrassment by writing the names on a piece of paper, though it’s doubtful that most wine merchants can do much better with pronunciation than you could. Italian low-pressure sparklers are normally called “frizzante,” and a good example is the lightly sweet Moscato d’Asti from northern Italy around Turin. The wine is really low alcohol, (around 5-6 percent), fruity-floral (think peach and apricot) and perfect as an aperitif, with not-too-sweet desserts, and with many Asian dishes, especially those with a little chile heat. If the producer steps up the atmospheric pressure (more pressure in the bottle equals more-active bubbles) the result in Italian terms is a “spumante” — and this gives us Asti spumante, a wine that’s usually a little drier, higher in alcohol and equally flexible in the pairing department. Good examples of both are available for under $20. Names to check out are Michele Chiarlo for the Moscato, Martini & Rossi and Zonin for the Asti. Italy makes some gorgeous Champagne-like wines in the

Franciacorta region, but they also approach Champagne prices, so we’re moving on to a fizzy red: Lambrusco, the name of both a grape and a region. Yes, it got a bad rap decades ago, but it’s coming back like a reformed politician. Brimming with bright acidity, fresh with flavors and aromas of sometimesbitter cherry, this softly sparkling wine is low-alcohol, comes in styles from lightly sweet to secco, or dry, and is a champ when it comes to flexibility: cured meats, pastas, pizzas … it all works. I just made short work of a bottle of Mionetto Il Lambrusco, brimming with berry flavors. Sparkling wines, you may have guessed by now, are made in just about every wine-producing country. In Germany and Austria, they’re called Sekt. Closer in composition to the wines of Champagne are South Africa’s Cap Classique bubblies. Using classic French methods and traditional grapes such as chardonnay and pinot noir, these wines weigh in at much lower prices yet retain Champagne’s yeastiness coupled to green apple and citrus. The Graham Beck Brut, for example, can be found for under $19 and tastes like much more. Back in the U.S., there are plenty of decent sparklers to be had from California. But for everyday value, look to New Mexico’s Gruet and wines from Washington state, such as Michelle, a nonvintage brut and brut rosé from Domaine Ste. Michelle. And, as a final zinger, this: Many critics have grudgingly admitted to finding the Barefoot line of “Champagnes” (it’s a grandfathered use of the term) more than tolerable — especially the Barefoot Bubbly Extra Dry. You should be able to find it for less than $10. Please promise to forswear any in the lineup with moscato on the label, however. Life’s too short to drink really nasty cheap shit. sacurrent.com \\ winter ’15-’16 \\ FLAVOR

BEER GARDEN, GROWLERS, CRAFTY FOOD

JESSICA ELIZARRARAS/@JESSELIZARRARAS

Great Craft Beer from Texas and Beyond Guadalupe • Independence Blue Star • Ballast Point Ranger Creek • Circle Real Ale • Southern Star • Twisted X Goliad • Clown Shoes • Wasatch …to name just a few!

Growler Hour 3P-6P Mon.-Fri.

$1 off 32oz & $2 off 64oz Fills

Street Tacos

Flatbreads

Wings

Beer Garden

Growler fills

Wines Too!

There’s no better combination than Beer & Bowling!

Scan for On Tap Live View

Proudly serving Texas Spirits & Beers! 3P TO MIDNIGHT MON-FRI • NOON TO MIDNIGHT SATURDAY & SUNDAY 19178 Blanco Rd (just before Huebner) 210.479.5445 • www.Claude-hoppers.com 94

FLAVOR // winter ’15-’16 // sacurrent.com

Happy Hour everyday from 5pm till 7pm. Located inside the center at

LIBATION

Boozy Winter Classics 3 hot cocktails to make this season JESSICA ELIZARRARAS/@JESSELIZARRARAS

fter returning to Bohanan’s as the bar’s newly minted manager, Jordan Corney isn’t shaking things up menu-wise — and that’s a good thing. Much like the rest of his peers at Bohanan’s and those who have gone on to work at Paramour, Hot Joy, The Esquire and throughout other bars in San Antonio, Corney was trained by the late Sasha Petraske. As a bartender and consultant based out of NYC, Petraske helped develop the concept for Bohanan’s Bar and preached hospitality while also helping reinvigorate the public’s thirst for preProhibition cocktails. Corney, 30, is paying homage to his friend by keeping the cocktails in line with Petraske’s vision — no gimmicks, no nonsense — just great classic cocktails. “This is Sasha’s bar at the end of the day, and I really want to honor his legacy in the bar world,” Corney said. But the wiry bartender isn’t averse to a few variations here and there, especially when it comes to hot cocktails to stir up this winter. So ditch the spiked hot chocolate for these adult and boozy numbers.

•

Jordan Corney’s keeping Sasha Petraske’s vision alive at Bohanan’s.

Irish Coffee INGREDiENTS 2-3 fine sugar cubes 1 ½ ounce Jameson Irish whiskey A double shot of espresso 1 ounce hot boiling water 2 ounces whipping cream Simple syrup, to taste

Directions Combine sugar, whiskey, espresso and water. Stir. In a shaker tin, dry shake whipping cream and hint of simple until thickened slightly. Using the back of a bar spoon, pour whipped cream over coffee slowly. Variations: Use strong coffee. Corney’s version is a spinoff on the Irish Coffee found in San Francisco’s Buena Vista Café.

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

LIBATION

Hot Buttered Rum INGREDiENTS

Directions

1 large brown sugar cube 2 ounces añejo rum, slightly steamed or heated 2 ounces boiling water ½ teaspoon unsalted butter Nutmeg, for grating Cinnamon stick, for grating Lemon zest

Combine sugar cube, rum, water and top with butter. Using microplane, grate spices over drink. Top with lemon zest, a squeeze of the rind and discard. Variations: Go nuts — use a spiced rum, change up the spices and citrus (clove and orange would work) or toss in a sweet compound butter.

Hot Toddy 96

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INGREDiENTS

Directions

¾ ounce lemon ¾ ounce honey 2 ounces bourbon 1 ounce hot water Lemon zest

Dry shake lemon, honey, bourbon and combine with boiling water. Top with lemon zest. Variations: A big tea drinker Corney adds bourbon, honey, Earl Grey or Twinings English Breakfast tea and lemon zest to his hot toddy.

Happy Hour

COLD BEER • FINE FOOD • GOOD COMPANY

Daily til 8pm

1/2 Price Appetizers During Happy Hour Live Music Every Night

JAMESON BACON BURGER

FISH & CHIPS

STREET TACOS

CLUBHOUSE SALAD

Open all day Saturday & Sunday for football 180” LED Screen!

NOW OPEN AT THE RIM. SPORTS FANS UNITE!

4553 N LOOP 1604@ THE RIDGE SHOPPING CENTER 210-252-9220

Mon-Fri: 3p-2a • Sat: 12p- 2a • Sun: 12p-12a

4 LOCATIONS TO SERVE YOU: ALAMO HEIGHTS: 5148 Broadway • 210-822-7673 LIVE OAK: 8211 Agora Pkwy #112 • 210-547-3000

PARK NORTH: 842 NW Loop 410 • 210-798-4154 NOW OPEN AT THE RIM: 17627 La Cantera • 210-798-5466

thelionandrose.com sacurrent.com \\ winter ’15-’16 \\ FLAVOR

a world class experience Culinaria offers “hands-on” exploration into the culinary and wine-making arts for adults with adventuresome spirits, discerning tastes and especially those who appreciate the camaraderie of sharing and consuming new, and often exotic, flavors.

We proudly display chefs from this great city and bring in distinguished chefs from around the globe. To help ensure a great week long series of events, we highlight global as well as Texas winemakers and spirit producers. The mission of Culinaria is to promote San Antonio as a premiere destination for wine and food while fostering community growth and enrichment. Culinaria is a non-profit organization supporting local students in culinary arts and food related aid organizations.

JOIN US IN 2016: San Antonio Restaurant week - January 18-23, 2016 5k Wine & Beer Run - Saturday, March 19, 2016 Festival Week - May 19-22, 2016 San Antonio Restaurant Week - August 15-29, 2015 For aFLAVOR full list of’15-’16 events & participants visit CULINARIASA.ORG 98 // // sacurrent.com winter

ETC.

Food Lover’s CALENDAR 13

Ways To Get Your Drink/Grub On This Season AINSLEY CAFFREY

feb. DEC.

JAN.

Shop & Ship San Antonio

The best way to shop is with a cocktail in hand. Head out to Brick at Blue Star for an awesome marketplace featuring local artisans, handmade goods, snacks from hot restaurants and cocktails. Buy some gifts for the holiday season or just buy yourself stuff. We won’t judge you. #treatyoself. Free, December 5, sacurrent.com.

mar.

San Antonio Cocktail Conference

Do you ever wish you knew how to make badass cocktails? Or maybe you just want to sip on them. Either way, the San Antonio Cocktail Conference is right up your alley. With classes, tastings, seminars and, of course, parties, the annual Conference has it all. The 2016 schedule is still being mapped out, but plan to learn and sip your way through everything cocktail. It all starts on January 14 with 100 percent of the profits benefiting Houston Street Charities. Prices vary, January 14-17, sanantoniococktailconference.com.

Culinaria’s Spring Restaurant Week

This is your opportunity to dine at some of the top restaurants in the city, from newly opened restaurants to San Antonio staples. With tier one restaurant entrées ranging from $15-$35 and tier two ranging from $10-$25, you can taste some of the best dishes in San Antonio while your bank account recuperates from your holiday expenses. Reservations are not required, but expect tables to go fast. Multiple locations, January 18-23, culinariasa.org.

Asian Festival

It’s the Year of the Monkey and the Institute of Texan Cultures’ Asian Festival invites guests to come out and experience Asian culture. Enjoy music, traditional Asian dances, fashion, crafts and Asian-American food from 15 different vendors. From Japanese cuisine to Laotian cuisine, pad Thai to chicken masala, we are sure your taste buds will thank you. $5-$10, 10am-5pm, February 13, texancultures.com.

Flavor: The Event Visit the San Antonio Museum of Art to celebrate the city’s growing culinary community. Enjoy delicious food from some of the top restaurants and chefs in San Antonio as well as live music, craft beer, wine and cocktails. This event will have you basking in culinary heaven. $45-$60, 7pm, March 31, sacurrent.com.

Culinaria 5K Wine and Beer Run If there is only one run you are going to participate in, this is the one. When the destination features wine, beer and food, you will want to make it to the finish line. Taking place at the beautiful Shops at La Cantera, this event will have all of the sights and tastes for a great day, albeit maybe a little sweaty. $25-$45, 8am, March 19, culinariasa.org.

APR.

San Antonio Beer Festival: Spring Edition

If you missed the San Antonio Beer Festival in October, shame on you. Don’t worry; we will give you another chance to reach beer nirvana. Enjoy brews from all over the country, local food trucks and live music. Whether you only drink Lone Star or pride yourself on knowing some of the best craft beers in town, this event reminds us that we all have something in common: We love beer. Date tentatively set for April, visit sacurrent.com for details.

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

Your family will love the food and you’ll enjoy the freedom to spend more time with them. Order from our menu or request our deliciously smoked turkey and ham. Add your favorite sides and dessert to make your dinner complete. Call for more info: 210-732-7300

BETWEEN 8A-2P | 210.737.8646

521 E Woodlawn Ave. SA, TX 78212

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Like us on

110 N. Crossroads Blvd • CrossroadsBBQSA.com

ETC.

Fiesta San Antonio

Nothing brings people together like a big-ass party. Now in its 125th year, Fiesta celebrates San Antonio arts and culture. There is an event for everyone, whether you want to grab a few (maybe more than a few) beers at Night in Old San Antonio, watch the Battle of Flowers Parade with the family or enjoy some live music and oysters at St. Mary’s Oyster Bake. Get ready San Antonio, festivities begin April 14. Prices vary, multiple locations, check fiesta-sa.org for a full schedule of events.

Turkish Festival

Raindrop Turkish House hosts this annual festival, which celebrates Turkish culture with food, folk dances, music and art. Sip on Turkish coffee while munching on baklava and doner kebabs. Tentatively set for April.

MAY

Culinaria Festival Week

jul.

for May.

Cocktail: The Event

This four-day foodie experience features multiple events around the city that you won’t want to miss. From burgers and fries to haute cuisine, Festival Week offers it all. It’s the perfect opportunity to gather up all your friends and enjoy some seriously good food. Prices vary, multiple locations, culinariasa.org.

The San Antonio Current’s last cocktail event was a ‘50s rebel-inspired party. Next years’ theme is still in the works, but we promise that you will have an awesome time dressing up and an even better time getting boozy. Try different cocktails and light bites from local bars and restaurants while listening to some live music in a beautiful setting Tentatively set for July, visit sacurrent.com for details.

Twisted Taco Truck Throwdown

The Food Truck Throwdown

Al pastor tacos as far as the eye can see. No, it’s not a dream. The Twisted Taco Truck Throwdown makes it a reality. With SA’s best taco trucks out to prove that they make the best al pastor taco, guests can’t really go wrong. Grab a cold beer and use that taco emoji to your heart’s desire. Tentatively set

Boardwalk on Bulverde (the original food truck park of SA) is now only open during events, so you will want to head out to the annual Food Truck Throwdown for this family- and pet-friendly event, featuring some of SA’s most delicious food trucks. Tentatively set for July. sacurrent.com \\ winter ’15-’16 \\ FLAVOR

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Advertising Index

102

Far West Side

Far East

Far North Central

Far Northeast

Northeast

North Central

Northwest

South Side

South San Anontio

Inner West Side

Central

Alamo Heights / Terrell Hills

East Side

Downtown

FLAVOR // winter ’15-’16 // sacurrent.com

ETC.

Downtown

Nectar Wine Bar & Ale House 214 Broadway, (210) 375-4082 Pub/Cocktail/Wine

Barriba Cantina 111 W. Crockett St., #214., (210) 226-9876 Mexican

Paramour 102 9th St., Suite 400, (210) 340-9877 Bar/Coffee Shop

Bite 1012 S. Presa St., (210) 532-2551 French

Rosario’s Multiple locations rosariossa.com Mexican

Brigid 803 S. St. Mary’s St., (210) 263-7885 American Citrus at Hotel Valencia 150 E. Houston St., (866) 842-0100 Modern Francis Bogside 803 S. St. Mary’s St., (210) 988-3093 Pub/Cocktail/Wine Frank 1150 S. Alamo St. American Kimura 152 E. Pecan St., Suite 102, (210) 444-0702 Asian La Paloma 215 Losoya St., (210) 212-0566 Mexican Liberty Bar 1111 S. Alamo St., (210) 227-1187 Pub/Cocktail/Wine Molina’s 700 N. Alamo St., (210) 444-0711 Grocery

Senor Veggie 620 S. Presa St., (210) 228-0073 Vegetarian Taco Haven Southtown 1032 S. Presa St., (210) 533-2171 Mexican Texas T Pub 121 Broadway, (210) 271-1058 Pub/Cocktail/Wine The Esquire Tavern 155 E. Commerce St., (210) 222-2521 American Tobin Center for the Performing Arts 100 Auditorium Circle, (210) 223-8624 Venue White Elephant Coffee 1415 S. Presa St., #107, (210) 465-9478 Coffee, Desserts & Bakery

Alamo Heights/Terrell Hills

DA N PAYT ON

•••••••••••••• Bakery Lorraine 306 Pearl Pkwy., #110, (210) 862-5582 Dessert

Commonwealth Coffeehouse and Bakery 118 David Ct., (210) 560-2955 Coffee, Desserts & Bakery Flair Restaurant 6462 N. New Braunfels Ave., (210) 977-0193 Mexican Fratello’s Deli 2503 Broadway, (210) 444-0277 Italian L&L Hawaiian Grill 1302 Austin Hwy., #1, (210) 474-6699 Global Pizza Classics 3440 N. St. Mary’s St., (210) 225-3355 Italian SA Pops 3420 N. St. Mary’s St., (210) 736-2526 Dessert Shuck Shack 520 E. Grayson St., (210) 236-7422 Seafood

DA N PAYT ON

•••••••••••••• The Barbecue Station 1610 NE Loop 410, (210) 824-9191 Barbecue

Smoke Shack 3714 Broadway, (210) 957-1430 American

Bun ‘n’ Barrel 1150 Austin Hwy., (210) 828-2829 American

The Mosaic 1915 Broadway, (210) 444-1915 Living

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

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funcdist.com

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call 210-605-0159 to carry in your store 104

FLAVOR // winter ’15-’16 // sacurrent.com

Tong’s Thai 1146 Austin Hwy., (210) 829-7345 Asian

Saeb Thai 226 W. Bitters Road, #124., (210) 290-9670 Asian

Central

North Park Subaru 9807 San Pedro Ave., (210) 308-0200 Retail

•••••••••••••• Armadillos TexasStyle Burgers 1423 McCullough Ave., (210) 226-7556 American

Thai Topaz Multiple locations, thaitopaz-sat.com Asian

Beat Street Coffee Co. 1810 Blanco Road, (210) 320-1018 Coffee, Desserts & Bakery

Tost 14415 Blanco Road, (210) 408-2670 European

The Cookhouse 720 E. Mistletoe Ave., (210) 320-8211 Cajun

University Bowl 12332 I-10, (210) 699-6235 Bowling alley

El Milagrito 521 E. Woodlawn Ave., (210) 737-8646 Mexican

Far North Central

Lily’s Cookies 2716 McCullough Ave., (210) 832-0886 Dessert Laugh Out Loud Comedy Club 618 NW Loop 410, #312 (210) 541-8805 Venue Luther’s Cafe 1425 N. Main Ave., (210) 223-7727 American

North Central •••••••••••••• County Line Multiple locations Barbecue

•••••••••••••• Chocolateka 18720 Stone Oak Pkwy., (210) 375-9395 Dessert Claude Hoppers 19178 Blanco Road, #205 (210) 479-5445 Pub/Cocktail/Wine Green Lantern 20626 Stone Oak Pkwy., #101, (210) 497-3722 Pub/Cocktail/Wine Lion & Rose Multiple locations Pub/Cocktail/Wine Mellow Mushroom 115 N. Loop 1604 E., (210) 370-9219 Italian

Keva Smoothie Co. 5238 DeZavala Road, (210) 251-4848 Alternative

Michin Fresh Mexican Kitchin 427 N. Loop 1604 W., #202, (210) 277-7222 Mexican

Magnolia Pancake Haus Multiple locations Breakfast

Picks 4553 N. Loop 1604 W., (210) 253-9220 Pub/Cocktail/Wine

ETC.

Trilogy Pizza 19141 Stone Oak Pkwy., Suite 113, (210) 404-1818 Italian Vida Mia 19141 Stone Oak Pkwy., Suite 803, (210) 4902011 Mexican

South side •••••••••••••• Alamo Pizza 3938 S. Zarzamora St., (210) 932-2500 Italian

South San Antonio •••••••••••••• B&B Smokehouse 2672 Pleasanton Road, (210) 921-2745 Barbecue

Far East •••••••••••••• Texas Pride BBQ 2980 E. Loop 1604 S., (210) 649-3730 Barbecue

DAN PAYTON

DAN PAY TON

Tarka Indian Kitchen 427 N. Loop 1604 W., #101, (210) 499-0982

Brindles Awesome Ice Creams Multiple locations (210) 641-5222 Coffee, Desserts & Bakery Di Frabo Ristorante Italiano 22211 I-10 W., Suite 1101, (210) 272-0758 Italian Embers Wood Fire Grill and Bar 9818 I-10 Frontage Road, (210) 562-3075 American/Italian Fujiya Japanese Garden 9030 Wurzbach Road, (210) 615-7553 Asian Highlander 5562 Fredericksburg Road, (210) 340-4577 American Luna Rosa 2603 SE Military Drive, #107, (210) 314-3111 Global

Northwest

Suck It 6565 Babcock Road,#23 (210) 384-2974 Bubble Tea

•••••••••••••• Boba-ology 7220 Louis Pasteur Drive, #125, (210) 854-4771 Bubble Tea

Tejas Barbacoa 12932 Bandera Road, (210) 695-3501 Mexican

sacurrent.com \\ winter ’15-’16 \\ FLAVOR

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Northeast •••••••••••••• Charlie Brown’s Neighborhood Bar & Grill Multiple locations American Raffles 1039 NE Loop 410, (210) 826-7118 American Sherlock’s Baker St. Pub & Grill 16620 U.S. 281 N., (210) 572-9307 Pub/Cocktail/Wine

Far Northeast •••••••••••••• Smokey Mo’s Multiple locations, smokeymosbbq.com American

Kids 12 & under free. Military & Ladies Buy One Get One of the Same Free

East side •••••••••••••• SA Gourmet Olive Oils 1913 S. Hackberry St., (210) 257-5946 Retail

Inner West Side •••••••••••••• Crossroads BBQ 110 N. Crossroads Blvd., (210) 732-7300 Barbecue

Rodriguez Butcher Supply 1715 W. Commerce St., (210) 223-6131 Retail South Texas Spice 2106 Castroville Road, (210) 598-6374 Retail

Miscellaneous •••••••••••••• Caliente Harley-Davidson 7230 NW Loop 410., (210) 681-2254 Functional Distributors 10713 I-35, (210) 605-0159 Retail Gold’s Gym goldsgym.com Institute of Texan Cultures texancultures.com McNay Art Museum mcnayart.org Mission Restaurant Supply missionrs.com SAGE sagesanantonio.org Spec’s specsonline.com Tejas Rodeo tejasrodeo.com

3641 S Santa Clara Rd, Marion, TX

saraceway.com (210) 782-9578

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@saraceway

WINTER FLAVOR SAN ANTONIO’S ULTIMATE FOOD LOVER’S GUIDE

Fan

astic!

OPENING FALL 2014

SACURRENT.COM

www.tobincenter.org 210-223-8624

sacurrent.com /// SUMMEr Flavor 2014