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FLAVOR SUMMER 2014 SAN ANTONIO’S ULTIMATE FOOD LOVER’S GUIDE SACURRENT.COM

San Antonio’s

Where Flavor

FRIENDS & FAMILY MEET It’s distinctive. Yet Familiar.

A place where exceptional food & good times are always on the menu. Come treat yourself to all things delicious at Oaks Crossing, your neighborhood Bistro & Bar. • Brisket slow smoked in house for 13 hours. • Bar with over 30 signature cocktails, wine & True Texas Brews on tap. • Gourmet burgers, pizza, street tacos & more!

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Flavor 2013-2014 /// sacurrent.com

America’s WINE

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Proud to be in TEXAS!

More than 8,000 wines, including the perfect one for tonight’s dinner. With a Texas-sized selection, Total Wine & More has a wine to pair with whatever San Antonio is planning for dinner. We have the city’s largest selection of wine, spirits and beer under one roof–at the lowest prices. We are proud to offer a huge assortment of artisanal, hand-crafted Texas wines, beers and spirits. Because we have more than 100 superstores, we have the buying power to bring you the best wines at the lowest prices. Our wine team is the best trained in the industry. Just think of them as tour guides guiding you through the great wine regions of the world. They are committed and dedicated to bringing you the Total Wine Experience.™ NOW OPEN! SAN ANTONIO-DEL NORTE La Plaza Del Norte 125 Northwest Loop 410, Suite 260 San Antonio, TX 78216

www.totalwine.com sacurrent.com /// Flavor 2013-2014

THE HOSPITALITY INDUSTRY IS ONE OF THE WORLD’S LARGEST EMPLOYERS. WANT TO MAKE IT YOUR CAREER? San Antonio has always been a great city for hospitality jobs but now, thanks to a partnership between St. Philip’s College and the new San Antonio campus of the University of Houston’s Conrad N. Hilton College of Hotel and Restaurant Management, it’s also a great city for hospitality careers! WHY STUDY HOSPITALITY? The importance of tourism and hospitality in the Alamo City creates a wealth of opportunities for graduates of both St. Philip’s College and Conrad N. Hilton College San Antonio. Worldwide tourism is an almost $2 trillion industry that employs more than 100 million people and is expected to generate another 20 million jobs by 2021. San Antonio, regarded as the “Hospitality Capital of Texas,” is the 7th largest city in the United States and employs roughly 125,000 people in a tourism-hospitality industry that generates more than $14 billion annually for the local economy. Those who start out in hospitality are all but assured a great career path in San Antonio and a future in the industry anywhere in the world! FOR MORE INFORMATION about degrees, certificates and certifications from St. Philip’s College, contact the staff in the Department of Tourism, Hospitality and Culinary Arts at 210.486.2315.

SUMMER FLAVOR 2014 /// sacurrent.com

Visit www.alamo.edu

Restaurant Week is our celebration of amazing San Antonio restaurants – and your chance to try out one, two or many more of those restaurants that you’ve always wanted to try or to visit an old favorite. Participating restaurants will offer a prix-fixe menu – encompassing a three-course lunch and dinner – for one of three different tiers: TIER 1: $15 lunch and $35 dinner. TIER 2: $10 lunch and $25 dinner TIER 3: Restaurant Week on The Move: $8 lunch and $15 dinner Reservations are not required to participate – but, are a good idea – and can be booked directly with the restaurants. San Antonio Restaurant Week benefits Culinaria, so your dining experience during Restaurant Week will be a charitable one. Culinaria is a not-for-profit organization dedicated to benefitting the San Antonio community and promoting San Antonio as an ideal wine and food destination. With each meal ordered specifically for San Antonio Restaurant Week, restaurants will donate $1 for lunch and $2 for dinner to Culinaria and the programs it supports. For a complete list of participating restaurants and more information on Culinaria’s charitable programs, visit www.culinariasa.org

Twitter: @culinariasa Facebook.com/CulinariaSanAntonio Instagram: @culinariasa

#EatDrinkGive

sacurrent.com /// SUMMER FLAVOR 2014

flavor Summer 2014

Your Hometown Spice Store Since 1985.

Publisher: Michael Wagner Associate Publisher: Lara Fischer Editor in Chief: Callie Enlow Flavor Editor: Jessica Elizarraras Art Director: Eli Miller EDITORIAL Contributing Writers: Ron Bechtol, Miriam Sitz Contributing Photographers: Jonathan Alonzo, Casey Howell, Josh Huskin, Dan Payton Contributing Artist: Jeremiah Teutsch Digital Content Editor: Joy-Marie Scott Intern: Jennifer Alejos, Janae Rice ADVERTISING Sales Manager: Chelsea Bourque (x102) Marketing Manager: Cassandra Yardeni (x106) Senior Account Executives: Carlos Aguirre (x117), Johnny Deosdade (x114) Account Executives: Katie Dawson (x113), Sarah Estrada (x120), Blanca Morales (x118), Alexa Perez (x119) PRODUCTION Production Manager: John Mata Graphic Designer: Tina Corbeil Production Interns: Myisha Bradham, Ileana Castillo, Staci Collins, Sean Jones, Nick O’Malley C M CIRCULATION Circulation Director: Justin Lopez (x121) Y Distribution: Juanita Alpizar, Oscar Alpizar, Sergio Alpizar, Pam Clepper, Joe Dominguez, Gabriella CM Gutierez, Terry McClelland, John Miller, Charles Tiller MY

BUSINESS Business Manager: Elizabeth Hubbard Office Assistant: Kelsie Perez

CMY

San Antonio Current 915 Dallas San Antonio, Texas 78215 Editorial: (210) 227-0044 / Fax: (210) 227-7755 Advertising: (210) 227-0044 Fax: (210) 227-7733

SOUTH TEXAS SPICE CO. Retail - Institutional - Specialty Blends 8oz. - 300lbs. or more

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SUMMER FLAVOR 2014 /// sacurrent.com

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 to 915 Dallas St., San Antonio, TX 78215. Additional copies or back issues may be purchased at the Current offices for $1. Six-month domestic subscriptions may be purchased for $75; one-year subscriptions for $125.

This magazine is made with recycled materials and is 100% recyclable.

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ON THE COVER

flavor Summer 2014

Thick, flavorful brisket and moist turkey, along with several other applause-worthy meats and delicious sides, earned familyfriendly The Big Bib a Critics Pick as one of the best places to indulge carnivorous cravings in the Current ’s annual Best of San Antonio issue. Load up on famous baby back ribs, chicken, pulled pork and sausage, and don’t forget to slather on the signature Big Sauce, which comes from a closely guarded recipe. Full listing on page 37. Photo by Josh Huskin. Cover by Eli Miller.

on the menu 14 Welcome to Flavor

What’s new in this summer’s guide to eating your way through SA

16 Extremely Chill Five cool, unique and adventurous treats to help beat the heat

18 Women of Food Three female powerhouses on artisan farming, baking and owning a restaurant

LISTINGS Promotional listings are printed in blue

21 Alternative Diets 25 American 31 Asian 35 Barbecue

41 Coffee & Beverages

50 Food Trucks

63 Mexican

81 Seafood

44 Delis & Diners

53 Global

69 Modern

84 Steakhouse

47 Desserts & Bakeries

57 Italian

73 Pub/Cocktail/Wine

88 Sushi

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GAUGUIN, PICASSO, & VAN GOGH HAVE A SAN ANTONIO HOME. And its only ten minutes from the Riverwalk.

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No offen

6000 North New Braunfels | PO Box 6069 San Antonio, Texas 78209-0069 mcnayart.org

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innovat

worth t

15 0 E A S

Citrus R

Think Of Citrus As A Great Restaurant With A Fine Hotel Attached. Think Of Citrus As A Great Restaurant With A Fine Hotel Attached.

No offense to typical hotel restaurants, but Citrus is no typical hotel restaurant. Our daily menu is equal parts inspiring, tantalizing and deliciously innovative. We search San Antonio’s local markets and provisioners for the freshest and finest ingredients. All so that you may enjoy a meal

No offense to typical hotel restaurants, but Citrus is no typical hotel restaurant. Our daily menu is equal parts inspiring, tantalizing and deliciously worth talking about and worth coming back for. Who knows, you might even choose to stay the night so you can dine here again sooner innovative. We search San Antonio’s local markets and provisioners for the freshest and finest ingredients. All so that you may enjoy a meal

worth talking about and worth coming back for. Who knows, you might even choose to stay the night so you can dine here again sooner. 15 0 E A S T H O U S TO N S T R E E T, S A N A N TO N I O, T X

15 0 E A S T H O U S TO N S T R E E T, S A N A N TO N I O, T X

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Citrus Restaurant of fers a fresh t wist on dining inside Hotel Valencia on San Antonio’s famed River Walk . Citrus Restaurant of fers a fresh t wist on dining inside Hotel Valencia on San Antonio’s famed River Walk .

E xecutive Chef, Jef fer y Balfour

EExecutive x e c u t i v e C hChef, e f , J e fRobbie f e r y B a l fNowlin our

sacurrent.com /// SUMMER FLAVOR 2014

©2010 Hotel Valencia Corporation. Valencia® is a registered trademark of Newhall Land & Farming Company and is licensed to Hotel Valencia Corporation. The Valencia logo is a registered service mark of Eland Investment Corporation.

Welcome to Flavor We’re in a food boom, San Antonio. There’s no denying that our culinary claims to fame are growing beyond tacos (as delicious as those may be). With this year’s Flavor, we decided to give you a taste of all the changes going down in our fair city. We’ve served up 16 sections filled with hot new eateries, along with classics that will never grow old. Each section holds restaurants that capture the growth of the city’s dining scene, be it through radical menu changes, new locations or new ownership. This year, Flavor drops a little earlier than it has in issues past, but can you blame us? In the span of a few short months, we’ve seen the openings of notable joints like: Umai Mi, Señor Veggie, Kawashi Sushi, Rosella Coffee Co., B&D Ice House, Hot Joy, El Machito, Starfish and Earth Burger. We’ve also added keys that highlight whether an eatery has gluten-free menu items; stays open after 10 p.m. for late night snacking options; has an outdoor patio; serves only beer and wine; or whether it’s BYOB. Flavor also includes Q&As with some female shining stars in local food, including Sylvia McHugh of Cured, Kat Sees, pastry chef at Hot Joy and Nannette Watson, artisan farmer and baker. Finally, with the summer heat wearing on, we’ve tapped three local providers of all things cool, chamoy-filled and next level. Learn how you can get your hands on a sorbet-filled pineapple “SpongeBob,” layered Mangonada Supreme and fresh-scooped ice cream sandwich. Consider these friendly recommendations and start enjoying the fruits (and barbecue, croissants, salads and burgers) of our labor. Buen provencho, Jessica Elizarraras Flavor Editor

Gluten-free menu options available Vegetarian items available Patio Open after 10 p.m. Dogs allowed Wine Beer available BYOB

Promotional listings in printed in blue. 14

SUMMER FLAVOR 2014 /// sacurrent.com

Fan

www.tobincenter.org 210-223-8624

astic!

OPENING FALL 2014

sacurrent.com /// SUMMER FLAVOR 2014

Casey Howell

Extremely Chill

Jessica Elizarraras

Three new local frozen treat purveyors help beat the heat Most of us already have our raspa stand of choice. Whether you’re going to wait in line at Las Nieves on Hildebrand—regardless of how many people may be before you—or you’re cooling off with one of the creations from long-time favorite Big Daddy’s Eats & Treats, it seems there’s always room for more sorbet, more dill pickle juice, more chamoy. This spring, three businesses took their love of icy treats to extremes. The Current visited with all three to chat about how they’re keeping San Antonio uniquely cool.

Frozen Friday’s 447 W Hildebrand, Ste 105 (210) 320-8300 facebook.com/FrozenFridays It might seem counterintuitive to open a raspa stand in the dead of winter, but that’s exactly what Jose Rodriguez and Clarissa Soliz, owners of Frozen Friday’s, did in February 2014. The husband-andwife team, who had previously owned a snow cone trailer, decided to try their luck by including offerings of ice cream, snow cones and picadillies in the fall. Now situated in the same shopping center that houses Big Bob’s Burgers and a Papa Murphy’s off Hildebrand, Frozen Friday’s is trying to bring back an ice cream parlor vibe to their brick-and-mortar spot. The 1,400-square-foot shop is inviting. Bright, royal blue walls are filled with images of the offerings (which you’ll need to explain the creative item names), several tables and board games. “We’re family oriented and customerservice based. We care about families … that’s why we added board games. It’s uncomfortable for a 3-year-old to stand in line for hours. This way you go up, order, distract them by playing a game and you’re set,” Rodriguez said. And yes, there will be a wait. Since opening its doors, Frozen Friday’s has gathered a fierce following. It could be the air-conditioned digs, the comfortable setting, the electronic rewards program that uses Square 16

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The sweetest “Spongbob” we’ve ever seen

technology to keep score … or it could be the ice. Made in-house using purified water and a few secret ingredients that Rodriguez refuses to disclose, the ice Frozen Friday’s makes is unusually fluffy and snow-like. These days, while producing 50 to 70 ice blocks a day, the shop will go through at least 300 shaved ice cones in one evening. When they’re out, they’re out—even with three freezers dedicated solely to the frozen flakes. “We understand the frustration, when we tell people we’re out, but we don’t buy ice,” Rodriguez said, “we’re getting better, but Frozen Friday’s means fresh ice.” The ice might be the draw for some, and the popular picadillies with chopped dill pickles in the middle have their own cult, but Frozen Fridays hangs its hat on being the creators of the Spongebob. A hollowed-out

fresh pineapple is the vessel for pineapple sorbet, fresh fruit, ribbons of chamoy and a tamarindo candy stick. If that’s too sour, they also feature a more saccharine version with sweetened condensed milk in place of chamoy, topped with whipped cream and a cherry, naturally. Sure, you’ll also find banana splits made using Blue Bell, real fruit and nuts, but one customer’s suggestion has landed on the menu board. The Ultimate Explosion, for lover’s of all things tart and sweet, combines scoops of the shop’s pineapple, strawberry, mango and limeade sorbets with green and red chamoy, Lucas chili powder and sour cherry candies on top in lieu of a Maraschino. While it sounds like a mess, the presentation is flawless. “It has to look presentable every time– it’s kind of an art,” Rodriguez said of making his treats.

CHAMOY CITY LIMITS 210-744-0000 facebook.com/ChamoyCityLimits Stop by Broadway’s Lions Field Park on weeknights and weekends and you’ll find Chamoy City Limits, the chalkboard black alter ego of the Institute of Chili. Chili queen Ana Fernandez decided to turn her beloved truck into a snow cone purveyor this summer, and her days have never been busier. “I’m not used to having to prep that much the day before,” Fernandez said. She first launched Chamoy City Limits in late March. Her hook? House-made syrups, singular flavors and gargantuan portions. The chamoy-making process starts with a signature chile syrup that’s made using a variety of peppers including ancho, guajillo, jalapeño and serrano. They add a base of pickled apricots, plums and peaches, puree, strain and voila–homemade chamoy. The truck will go through two to four gallons of the stuff on busy evenings. Fernandez and her crew are also dabbling in gourmet syrups including a “Fabuloso” blend with a hibiscus base that pays homage to the popular cleaning product, and tamarindo. Her pride and joy is the pink leche, which Fernandez remembers from growing up in Corpus Christi. The syrup’s recipe is a closely guarded secret, but she shares that it has a strawberry and cinnamon base. Once again, presentation is key. Fernandez uses a highcapacity shaved ice machine to turn 300 pounds of ice into fluffy snow cones served in biodegradable, clear cone cups. There are already a few classics, including the picadillies with quartered pickle wedges, hints of Cherry Kool-Aid powder and the requisite chamoy, but the most ordered snow cone might be the Mangonada Supreme, which starts with mango sorbet, a layer of chamoy, and combines a “chango” (shaved ice with dill brine), several more layers of red and green chamoy, and chile salt. It’s not for the faint of heart.

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SNODADDY (210) 771-1166 snodaddysa.com Frank Collazo, co-owner of Chocollazo Food Truck, has branched out to create SnoDaddy, where he’s dishing out shaved ice and cold treats. “It might sound funny, but I always wanted to open my own snow cone stand,” Collazo said. A relative newcomer, SnowDaddy’s held its grand opening in early July, but has already found fans at The Point Park & Eats off Boerne Stage Road and Random in Boerne. While he’s making his own seasonal syrups, Collazo isn’t pigeonholing himself to one treat alone. The lineup includes mangonadas and whipped cream-crowned slushies. A visit to SnoDaddy could also mean picking up fresh fruit sodas on tap, like the refreshing strawberry basil, or indulging in the dietdamning monster ice cream sandwiches with homemade ice cream and fresh-baked cookies in combos ranging from classic to peanut butter and jelly (be sure to pick up a few extra napkins). When it comes to cooling off this summer, escape the comfort of your air-conditioned home or car and reach for the velvety soft shaved ice at Frozen Friday’s, giant Franken-mangonadas with all sorts of homemade chamoys at Chamoy City Limits and bigas-your-face ice cream sandwiches from SnoDaddy. Braving the heat is worth it for these chill treats.

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h e s e r F d Ic e v a Sh sapops@att.net

3420 N. Saint Mary’s St., Ste. 101 San Antonio, TX 78212 • 210.882.8903 Located near the San Antonio Zoo & Aquarium and Brackenridge Park sacurrent.com /// SUMMER FLAVOR 2014

The Women of Food MIRIAM SITZ

The culinary world can be a bit of a boys club. From chefs, bartenders and owners to folks on the production side—farmers, ranchers, fishmongers—Y-chromosomes abound. However, many members of the fairer sex, empirically less prone to attentiongrabbing social media confrontations and wont to wear many hats, are making their marks on the Alamo City gastronomic landscape and they’re making them last. From Hot Joy/Hot Mess sweetheart Jennifer Dobbertin and pop-up pioneer Tim the Girl to bartender Elisabeth “Speed Rack Texas” Forsythe and beef purveyor Susana Canseco, women are shattering the sugar glass ceiling of San Antonio’s culinary sphere. We talked to three more female badasses on what they love about food, and the struggle of making it in SA. Originally hailing from Houston, chef Kat Sees heads up the pastry program at Hot Joy and previously worked as the pastry chef at Cured. Appropriately, the chef’s favorite food is a sweet treat: “I love to make and eat pie! It’s my favorite dessert.” Sees doesn’t stop at pies

Did you always know you wanted to work in the culinary industry? I did always know I wanted to be a chef, but it was a long journey to get here. In high school I wanted to apply to the CIA [Culinary Institute of America] in Hyde Park but my parents were opposed to me obtaining a [technical degree]. They felt if I had a “real” degree I would be more successful in life. So alas, I went to University of Texas—San Antonio for art. I was extremely unhappy in my college years. It certainly was a push to finish school. Once I was through with school I immediately applied to Le Cordon Bleu in Austin, and the rest is history. On her professional trajectory: I’ve been out of school for two years now. I was in Austin for a good portion of it. The culinary field in Austin is extremely competitive, and a lot of the jobs are based on personality as opposed to your skill set. I was passed up at some well-known places based on that and eventually something had to give, so I came to San Antonio. My good friend was the pastry chef at Restaurant Gwendolyn and had found another job but needed a replacement. I was the obvious choice. After two weeks of staging I finally won [chef Michael Sohocki’s] approval. Mike is one of the best chefs I’ve ever worked for and I’m grateful for being a part of that restaurant.… [He] opened up so many doors for me in San Antonio. What has been the most difficult part of your experience in the SA culinary scene? Disrespect towards women in the restaurant. To see a woman in charge is intimidating … and often times they retaliate, whether it be sexual harassment or hazing. You have to develop a thick skin in order to move up. I’ve learned to not take any of it to heart. The more you let that affect, the more it’s going to stifle you. However, female chefs in this town are few and far between. It’s easier to stand out and make a name for yourself because of that fact. 18

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Nanette Watson is the artisan farmer behind the small, family-run Frio Farm in Concan, TX. Making food the honest, old-fashioned way with homegrown organic and non-GMO ingredients for the handcrafted pies and specialty extracts that are Watson’s forte—and very hot commodities at farmers markets around the city. Landing in San Antonio over a decade ago by way of California, Washington and Oregon, Watson was raised in the Pacific Northwest near pristine estuaries where she and her brothers would fish for salmon to deliver to their father’s seafood market. During college, she spent summers working on king crab fishing boats off the Alaska coast. “I may not know how to do much,” said Watson, “but I do know what fresh food is.” On her deep ties to the food industry: Food was the way our family made money. My grandfather and great-grandfather immigrated to America and raised Black Angus cattle. My father was a commercial fisherman. From cattle to fish to crab, we weren’t necessarily growing crops but we were fishing the ocean or tending herds. It was always a part of my family’s livelihood and continues to be. On her professional trajectory: In my 20s I was one of the founders of sustainable development in Portland, Ore. I was a real estate economist, and I sunk my teeth into making people understand there are a finite number of resources of this world and that we have to do everything we can do to preserve them. Real estate is still predominantly a man’s world, and to be successful you had to be very driven, very professional and very good at what you do. It was those traits that led me to put my money where my mouth was. Being on the forefront of the sustainability movement, I thought, “What else can I do?” I started making food that was wholesome and healthy. Doing this, I get the best of both worlds—I help my community and

JEREMIAH TEUTSCH

Watson brings a new American Gothic to the table

McHugh keeps Cured running smoothly

provide non-pesticide, non-GMO food to my family. Women have always cooked for the family. It wasn’t that far of a stretch to cook for a bigger family—my customers.

some ordering, all human resources and I help organize Steve’s meetings, appointments and travel. I work with our PR team keeping them informed of all events for media. I’m organized and an essential part of the business. My job is to make sure everyone has what they need to execute their job. I didn’t go to a fancy college to learn how to do my job. Things have to get done and I’m not afraid to figure it out. Steve and I only need to work smart and to surround ourselves with the most amazing, talented group of professionals to help with the success of Cured. With that said, it isn’t easy; you have to be completely committed and have a dash of crazy.

How has the fact that you’re a woman played a role in your career, or shaped the way colleagues perceive you? I think the other men farmers, particularly at the farmers markets, [are skeptical at first]. One cornered me at Whole Foods and said, “So do you really grow your food?” And I said “yes.” He said, “Well, what do you do?” I said, “Well, I grow my own herbs organically. I grow my berries and lemons and figs. I do have my chickens, 20 or 30 hens producing my hen eggs. I have my goats, and they produce my milk, and then that’s not including my bees for the honey—” [He interrupted, saying,] “So I guess you really are farming!”

Sylvia McHugh, co-owner of Cured at the Pearl, has the good fortune to call one of the world’s greatest culinary destinations home: New Orleans. “It’s all about the food [there],” she said, “and when you come home, the first words are always, ‘Did you eat?’” Married to chef Steve McHugh, Sylvia played a major role in the formative stages of Cured. “My wife’s got a really good eye,” said the chef during an interview earlier this spring. “I say I’m a function guy and she’s very much about form.” When the two met 14 years ago, Sylvia wrote to Flavor by email, “It was at that time that I started to realize that a restaurant like Cured would be in our future.” What are your primary responsibilities at Cured, and where did you learn the skills that you use professionally today? My primary responsibility at Cured is office administrator, which, FYI, is just keeping everything tied down in a pretty bow. I do many things: I take care of all the banquets and event planning, I handle all invoices for the back and front of house, I do

On the inspirations and influences that shape her work: I think what inspired me the most were the small trips and vacations Steve and I would take. We would work so hard caring for the patrons of the establishments where we worked that we wanted to experience that level of service too. We would save our pennies and get away as often as possible, traveling to places like San Francisco, New York, Paris, Montreal, Dublin— anywhere our earnings would take us. He and I are perfect travel companions. We really enjoy experiencing different cultures; it would be absurd not to be inspired by the people you just met, or the architecture. I believe our trips have a huge influence on the food, drinks, service and environment we provide in our restaurant. On her favorite things to eat: I have too many favorite things I like to eat, but if I must pick one it would be a family-style crawfish boil with crabs, corn, sausage and remoulade for dipping—and I can’t forget an ice cold beer. It’s best when you spread out old newspaper across the patio table and just dump all ingredients from the pot. Someone said to me once that they didn’t like eating crawfish because it forces them to have to fight for the meat. But to me, the sweetest things in life are worth fighting for. sacurrent.com /// SUMMER FLAVOR 2014

LOVE YOUR FOOD, LOVE YOURSELF, LOVE

EARTH BURGER,

LOVE IT

Texas’first plant-based fast food restaurant. Sunday - Thursday: 11 am - 10 pm • Friday: 11 am to 8 pm • Saturday: Closed Park North Shopping Center 818 NW Loop 410 • (210) 320-5865

eatatearthburger.com

SUMMER FLAVOR 2014 /// sacurrent.com

CASEY HOWELL

ALTERNATIVE Señor Veggie 620 S Presa, (210) 228-0073, senorveggie.us It’s not every day a vegan restaurant opens in San Antonio. After years as a catering company and food booth at the Quarry Farmers and Ranchers Market, in February Señor Veggie found a home in Southtown, inside the former Mr. Tim’s Country Kitchen. That’s right, the lard is gone. Owners Tiffany and Jose Cruz are dishing up loaded veggie takes on Tex-Mex favorites, while also drawing inspiration from other cuisines including Thai, Spanish and Mediterranean in appetizers (try the poblano corn fritters with addictive chipotle

Veggie Street Tacos

mayo), soups, salads, sandwiches and bowls. The eats are moderately priced and definitely worth a second, third or fourth visit so you can navigate the entire 30-plus item menu, and almost half of the offerings are available without that pesky gluten. But perhaps this Señor’s best trait is bringing new ingredients to the taco landscape. You’ll find veggie street tacos made with shredded jackfruit “carnitas,” the largest tree-borne fruit in the world, served as faux-chicken, loaded with cabbage slaw, grilled onions and bell pepper, and pico de gallo. It’s zippy and fresh, and ridiculously satisfying. If you’re in the mood for Americana, you’ll find the signature Señor Veggie burger a simple offering with housemade black bean patty (no pre-made business here), chipotle mayo and guacamole. Food so good it won’t leave you wishing for its meaty counterpart. sacurrent.com /// SUMMER FLAVOR 2014

AN ALASKAN ORIGINAL Bringing you the unique character of the The Last Frontier with historic recipes, local ingredients and glacier-fed water.

Award-Winning Beer from The Last Frontier Brewed and Bottled in Juneau, Alaska

alaskanbeer.com

SA’S ONLY 100% VEGAN & GLUTEN FREE RESTAURANT

NOW SERVING BREAKFAST! MON-FRI: 8 – 11A | LUNCH AND DINNER: 11A-8:30P SATURDAY BRUNCH BUFFET: 11A-3:30P | FARM TO TABLE DINNER: SAT. 4:30-8:30P

8407 BROADWAY • 210-826-4223 • MYVEGERIA.COM

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The Cove This sustainable eatery dishes out such veggie options as the warm beet salad and the vegan bacon cheeseburger, fully dressed with tofu bacon, cashew cheese, vegan mayo and spicy mustard, along with their classic spring mix and tomatoes and onions. One bite and you’ll be hooked. 606 W Cypress, (210) 227-2683, thecove.us

G Earth Burger The original Earth Burger is a veggie patty on a wholewheat bun with the usual pairings of lettuce, onions, pickles, tomatoes, mayo and mustard with a kick of its secret sauce spread. The rugrats can enjoy the Chik-N tenders or the junior version of the Earth Burger. 818 NW Loop 410, eatatearthburger.com

G Little Aussie Bakery & Café Australian registered nurses Rita Sturzbecher & John Apostolovic brought their vision of a gluten-free establishment to SA by opening Little Aussie Bakery & Café in 2006. Enjoy one of their sandwiches, salads or pizzas, or munch on an Anzac Biscuit Cookie for dessert. 3610 Avenue B, thelittleaussiebakery.com

G Green Vegetarian Cuisine SA has never looked so green. The Pearl location features a patio for guests to enjoy a cool breeze while they eat a meal with some of the freshest ingredients possible. Any entrée can instantly be made into a vegan dish with the substitution of regular cheese to a vegan substitute for a buck more. Multiple locations, greensanantonio.com

G My Fit Foods My Fit Foods specializes in full fresh meals packaged in a handy dandy to-go container. Warm it up in the store or take it home. This place is all about options. With more than six SA locations, you can get your healthy fix anywhere around town. Multiple Locations, myfitfoods.com

G Pavani Express Vegetarian Café Pavani combines fresh veggies with speedy service as SA’s signature Indian vegetarian café. For zesty flavor order the saffron lemon rice, or get the big puri; think of it as a fried, puffy tortilla. Most entrees are under $10 but you’ll need to combine plates to get the true experience. 5755 Evers, (210) 680-3134

G Señor Veggie Chef Jose really likes his veggies, so much that he and his wife Tiffany decided to create Señor Veggie. The Good Karma Bowl uses quinoa, kale, tempeh, sautéed mushrooms and sprouts. Most entrees are gluten-free with a few exceptiona. 620 S Presa, (210) 2280073, senorveggie.us

G Sweet Yams The first restaurant to offer vegan options to the East

1126 SOUTH SAINT MARY’S ST. SAN ANTONIO, TX 78210 (210) 354-0690 | WWW.MISSIONRS.COM Mon–Fri: 8 AM–5 PM | Sat: 9 AM–3 PM

#sABeerFest

TICKETS ON SALE NOW!

sanAntonioBeerFestival.com

Side—and oh, how sweet it is. Chef Gus and sous chef Shane create organic Southern food and tasty juices. The Lil’ Veggie Boy is a twist on the classic po’boy with marinated grilled veggies inside gluten-free baguettes. Take a cue from its name and try the mini sweet potato pie. 218 N Cherry, (210) 229-9267

G Vegeria Owner Fred-Anthony Garza’s Vegeria strives to be the freshest bakery possible, while also maintaining strict vegan principles and holding themselves to the highest standards ethically. Every ingredient Vegeria uses is organic, local and free of all pesticides. Vegeria is as healthy for the earth, as it is your body. 2267 NW Military Hwy, (210) 826-4223, myvegeria.com

G Zedric’s: Fresh Gourmet to Go This place redefines what it means to take food to-go. Inside you’ll find coolers filled with your choice of breakfast, lunch and dinner options. All the prep has been done, all you need is a microwave and some utensils. Who has time to cook, anyway? Multiple locations, zedrics.com

SATurdAy, OCTObEr 18Th 1:30 - 6:30 pm • maverick park EArLy AdmISSION VIp: NOON GENErAL AdmISSION: 1:30pm Presented By

BeneFiting

sacurrent.com /// Flavor 2013-2014

76 TAPS

FRIENDLY EATS TILL

MIDNIGHT

CRAFT BREW

7 DAYS A WEEK

OVER 400 BOTTLE

KID & DOGGIE

CAN CHOICES

ICE HOUSE

FRIENDLY

943 South Alamo • 210.224.BEER (2337)

New FRIENDLY Eats

MON-FRI 3P-12A • SAT-SUN 11A-12A Bacon Wrapped Bratwurst • The Blind Pig • Creole Fish Sammy Fish Tacos • IPA Hummus • Pork Tacos Edemmame-Jasmine Buger • Lamb Sliders • and more!

WHAT’S ON TAP NOW: THEFRIENDLYSPOT.COM/ON-TAP

What

SUMMER FLAVOR 2014 /// sacurrent.com

Jonathan Alonzo

AMERICAN Cured 306 Pearl Pkwy, Ste 101 (210) 314-3929, curedatpearl.com

What’s on Tap Now: TheFriendlySpot.com/On-Tap/ Masa Flash-fried Oysters

The Pearl’s latest eatery is also its newest crowning glory. As the first solo venture for chef Steve McHugh, Cured has set a new standard for an area already known for its innovative eats. Housed inside the Pearl Brewery’s former administration building, a 110-year-old edifice that was carefully restored and adapted for restaurant use, Cured serves up New American fare. The interior is an exercise in inviting minimalism with clean lines, a soft white backdrop and details that honor the building’s past, from the exposed brick and custom ceiling tiles to the desk-turned-sinks inside the men’s restroom. But the food is what draws you in time and again. From cured meats (get it?)—aged in-house from 60 days to 10 months inside the restaurant’s meat case, designed by architecture, planning and design firm Urbanist Design— and the scratch-made breads and spreads used for the rich charcuterie boards, McHugh and co. pore over every detail. Cured’s menu expands way past its custom sausage. Stop in for a power lunch over the Blue Ribbon Burger with a bacon and beef blend patty, onion jam and Blue Ribbon American cheese sauce and fries; have a special occasion dinner with masa flash-fried oysters on a bed of tarragon-laced and pickled tapioca or savory pork cheek poutine; head in for Saturday brunch and order the must-have chicken and doughnuts with a spicy and sweet jalapeño syrup. Not enough? Try the newly launched Midnight Hours, for select small plates and bottled cocktail sodas. If you’ve got a carnivorous craving, Cured offers one of the best prescriptions in town. sacurrent.com /// SUMMER FLAVOR 2014

JUICY

GIANT

E L Y T S TEXAS S R E G R U B

1423 MCCULLOUGH AVE. | 210.226.7556

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Armadillos Texas-Style Burgers For over 40 years residents of San Antonio have gathered at Armadillos for ice-cold beer and incredible burgers. With an endless stream of jukebox tunes and their unique atmosphere, Armadillos is also the perfect place for your next big party. So, get off the road and into Armadillos! 1423 McCullough, (210) 226-9442, armadilloburger.com

Big Bob’s Burgers This place doesn’t hold back on its Spurs spirit, known for its specialty burgers inspired by SA’s favorite players during the regular season. Other favorites include the 50/50 burger, a mouthwatering explosion of flavors with its combo of half beef, half bacon and loads of cheddar cheese. Multiple locations, bigbobsburgers.com

Big Easy Café Take a trip to the Big Easy without leaving SA at this cheeky café. This place doesn’t mess around with their Creole-style entrees. Go straight for the fried shrimp po’boy or go big with the Taste of New Orleans platter. Don’t leave without trying the gumbo. 4822 Walzem, (210) 653-5688, bigeasycafesa.com

Bliss Enjoy your meal on the outside patio while you become enchanted by night sky above you. Chef/owner Mark Bliss creates elegant plates with character. The menu changes frequently so don’t get too attached to your favorite entrée. Sometimes change is a good thing. 926 S Presa, (210) 225-2547, foodisbliss.com

G Chatman’s Chicken Chicken done right is the main priority at this Southside joint. Don’t let the humble digs turn you away. There are only two options for chicken, lemon-pepper and spicy, your fate lies in which flavor you pick. Load up on the sides with the creamy mac ‘n’ cheese or perhaps the corn fritters. 1747 S WW White, (210) 359-0245

The Friendly Spot Bring the family and the pooches to this outdoor watering hole. Fill up at one of their 76 taps or have yourself a glass of the refreshing sangria. The kids can go wild on the playground while you unwind with a nice cold one while chowing down on the varied menu. 943 S Alamo, (210) 224-2337, thefriendlyspot.com

Highlander This North Side favorite gets its name from resting atop one of the highest points in San Antonio. From its perch you can enjoy a friendly, attentive wait staff, karaoke and live music. With great food specials all day long, it’s easy to see why Highlander is tops for patrons. 5562 Fredericksburg, (210) 340-4577, highlanderbarandgrill.com

Located in the historic Sullivan Carriage House (circa 1896) at the entrance to one of our city’s most beautiful attractions, the San Antonio Botanical Garden, you will find a hidden gem of a restaurant.

Private Parties

Quaint indoor dining plus an outdoor pavilion seating up to 80 people. Available for private parties, rehearsal dinners, receptions, bridal showers, anniversaries, family reunions, corporate meetings and lunches, etc. After a stroll through the garden grounds, enjoy a mimosa along with one of our mouth-watering selections sure to please every palate.

Recommended in Texas Monthly

The Monterey The Monterey provides a crash course on comfort food with a twist. Load up on small plates from the ever-evolving lineup and ask what chef Luis Segovia is cooking up for the culinary die-hards. 1127 S St. Mary’s, (210) 745-2581, themontereysa.com

G Oak’s Crossing Restaurant Nestled in North San Antonio’s Stone Oak area is the latest offering of grocery superstore H-E-B, Oak’s Crossing Restaurant. Award-winning local chef Stephen Gonzalez’s menu features family-oriented Americana items with a little flare. Just make sure you try the signature Tejas Burger and the sizzling Chipotle turkey sandwich. 23635 Wilderness Oaks, (210) 482-3360

G Fattboy Burgers & Dogs Channel your inner glutton and grab a burger from Fattboy. The burgers are respectively named Fattboy, Fattchick, Slimmboy and Slimmchick, while the appetizers rock the name Fattizers. Load up on the toppings such as grilled onions and jalapenos at no extra charge. This is the no-judgment zone. Multiple locations, fattboyburgers.com

555 Funston Place San Antonio, Texas 78209 Hours of Operation

Tuesday - Friday, Lunch » 11:00am to 2:00pm Saturday - Sunday, Brunch » 10:00am to 2:00pm Reservations (210) 826 5800 http://annemaries.com/carriagehousebistro/ sacurrent.com /// Flavor 2013-2014

There can only be one!

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

Open

TUESDAY-THURSDAY 6-11PM • FRIDAY-SATURDAY 6PM-12AM SUNDAY BRUNCH 1127 S ST MARY'S 78210 | THEMONTEREYSA.COM

SPORTS BAR

Two Pounds Unleashed (Take the Challenge!)

San antonio’S MoSt Mouth-watering burgerS and More! Sports bar and patio on the River Walk. Handcrafted Margaritas and Craft Beers.

Serving daily + happy hour daily Call for reservations.

Breakfast: 7:30 am–Noon Lunch: 11am–3pm Dinner: 3pm–10pm Sun–Thurs 3pm–11pm Fri–Sat

Cactus Rita

SUMMER FLAVOR 2014 /// sacurrent.com

223 Losoya Street (210) 227-0864 charliewantsaburger.com

sacurrent.com /// SUMMER FLAVOR 2014

SUPERB THAI CUISINE, SUSHI & SAKE BAR, & DELICIOUS

BUBBLE DRINKS.

210.829.7345 1146 AUSTIN HIGHWAY SAN ANTONIO, TX 78209 SUMMER FLAVOR 2014 /// sacurrent.com

CASEY HOWELL

asIAn Hot Joy 1014 S Alamo, (210) 368-9324, hotjoysa.com Southtown’s favorite pop-up finally found a permanent location inside the former China Latina—and it was about time. Empty Stomach Restaurant Group’s crazy good pan-Asian eatery opened its doors this April and the crowds have yet to die down, for good reason. The menu, designed in part by co-owner Chad Carey and partner-chef Quealy Watson is bigger, better and more adventurous than ever. Before you even think about ordering a bowl of ramen, you have to take in the scenery. Created in part by an army of artists including, but not limited to, Gregorio Mannino (interior designer), Jamie Stolarski (graphic designer), Kelly Edwards (full-time tattoo

Twice-fried Chicken Wings

artist) and Rudy Herrera (baker and artist), Hot Joy is dinner and a show. Street art meets individualized booths and Asian kitsch that screams “Caucasian Asian,” in a good way. Once you’ve feasted your eyes, you can satisfy your appetite with small plates (yes, the twice fried chicken wings are back), large plates (with a nod to Carey via the General Chad’s Chicken) and oodles of noodles in an ever-expanding menu that also includes several iterations of fried rice and dreamy desserts created by pastry chef Kat Sees (read more about Sees on page 18). Wash it all down with a cocktail created by bar manager Karah Carmack and consultant Jeret Peña such as the boozy Mak Mak with Jamaican rum, pineapple shrub, grapefruit soda and Thai chiles. And if you can’t get enough Hot Joy, the joint stays open late serving up sinful snacks like pork & shrimp meatball subs, fish stick tacos and the occasional cheeseburger dumpling. sacurrent.com /// SUMMER FLAVOR 2014

starting July 17th

Open 7 Days a week LUNCH: 11am-3pm DINNER: 5pm-2am • 1014 S Alamo SATX 78210 · hotjoysa.com 32

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Ilsong Garden Any fan of this joint will tell you to try the bulgogi– these tender strips of rib eye steak have pleased guests for many years. The chicken teriyaki has the perfect amount of spice for any first-timer with reservations about trying something new. Low-key decorations invite guests into the dining area while the stir-fried squid keeps them coming back. 6905 Blanco Road, (210) 366-4508, ilsonggarden.com

Kogi Korean Grill At the heart of the Korean fusion craze is Northwest San Antonio’s Kogi Korean Grill. Their menu, including bimbimbap, chopped chae and bolkuei, welcomes newcomers while still delighting those who fell in love with Korean cuisine long ago. While you’re there, don’t forget to try their signature Sago cocktails. 12651 Vance Jackson, Ste 108, (210) 558-2018

Authentic Thai Cuisine

G Pho Ha Long The plate that pulled our heartstrings was the rock ’n’ roll beef entrée, which comes with tender beef strips, cucumbers, tomatoes, onions and steamed rice. Gotta admit that sounds good. The joint also offers entrees with chicken, brisket, tendon, tripe and meatballs. Now those are some options. 6424 NW Loop 410, (210) 521-4507, phohalong.webs.com

G Sichuan Cuisine This joint has oodles of noodles. Whether you’re in the mood for some stir-fry, or you’ve got noodle soup on the mind, you’ll find something worth your while. The shredded pork with garlic sauce hits the right amount of spice, but those who seek solace in their glass of water at the slightest hint of spice would be wise to order in either medium or mild. 2347 NW Military Hwy, (210) 525-8118, sichuansa.com

G Texas Brisket Barbecue Texas? Brisket? Barbecue? Don’t let its

226 W Bitters Rd #124, San Antonio, TX 78216 • (210) 545-3354

Mon-Thurs 11am-9pm Friday 11am-10pm

Saturday 12pm-10pm Sunday 12pm-8pm

name fool you. Although, its name doesn’t carry the title of a great Korean restaurant, you’d be surprised. As stated on their site, this place is a combo of where “East meets West,” so you’ll find Texas favorites along with Korean must haves. Go for the bulgogi or the Korean BBQ short ribs. 2456 Harry Wurzbach, (210) 444-9102, texasbrisketbbq.com

Thai Dee Winner of Best Thai in our 2014 Best of San Antonio poll, Thai Dee doesn’t disappoint hungry guests and Thai aficionados. Indulgent dishes at low-key prices, it doesn’t get much better than this. The pad Thai is simply stellar. Bring your own brew to join your selected meal. Full stomachs and big smiles ahead. 5307 Blanco, (210) 3423622, thaideesa.com

G Tong’s Thai Restaurant One look at the florescent palm tree and you’ll know that you’ve come to the right place. Tongs’s Thai has always been a favorite off of Austin Highway. Their menu includes such specialty items as the Pad Khing, a mix of carrots, black mushrooms, onions and ginger with your choice of tofu, chicken, beef or pork. Go past their outside patio for a bubble tea at the tiki hut. 1146 Austin Hwy, (210) 829-7345, tongsthai.com

OPEN DAILY FULL BAR SERVICE

HAPPY HOUR 3-6 $2 off Appetizers, Spirits, and Cocktails $1 off Beer and Wine

G Umai Mi Chef Jason Dady ditched BIN 555 in favor of his latest solo eatery, Umai Mi. Known for its modern Asian fare billed as “so unauthentic it’s absurd,” the joint cranks up the hip-hop and features a spicy green papaya salad, zesty crispy rice and a savory duck breast in house-made panang curry. 555 W Bitters, (210) 496-0555, umaimisa.com

Viva Pho Vietnamese Cuisine and Teabo Lounge If you like big buns and you cannot lie, then eat here. Although the pho is great, the true delight lies in their vermicelli noodle, or bun, plates. The charbroiled pork is awesome when paired with one of the shop’s fruit teas. 2114 NW Military, (210) 525-8388

DINE-IN, PICK UP, DELIVERY & CATERING

12651 Vance Jackson Rd #108 @ De Zavala

210•558•2018

sacurrent.com /// Flavor 2013-2014

LOCATIONS 34

The Restaurant

3714 Broadway, SA, TX 78209

210.957.1430

The Food Truck 2347 Nacogdoches @ 410 Mon-Sat 11a-3p

210.829.8448

Catering Available

SUMMER FLAVOR 2014 /// sacurrent.com

connect with us SmokeShack @SmokeShackSA

SmokeShackSA.com

CASEY HOWELL

BBQ B&D Ice House 1004 S Alamo, (210) 225-9801, banddicehouse.com What’s old is new again inside Southtown’s B&D Icehouse. After former owner Bruno D’Zanski shut down operations of the neighborhood hang in 2010, after more then 50 years, friend and businessman Steve Newman reimagined a new life for the space across the street from The Friendly Spot. And with modern, Asian, American, Mexican and heck, even Belgian eats already in place in Southtown, there was a glaring omission—barbecue. Enter the Two Bros themselves as Jake and Jason Dady teamed up with the Newmans to reinvent B & D. Outwardly, the bar retains it’s puro charm as no major

Big Red-glazed Baby Back Ribs

changes were made to its interior or exteriors (yes, the mural remains untouched), but the menu now overflows with Two Bros favorites like the salt and pepper brisket, smoked turkey and chicken thighs, along with badass homemade sides. The creamy coleslaw will satisfy, but the green chile mac ‘n’ cheese will have you going back for seconds. Moreover, you’ll find chopped beef Frito pie, chips and a dreamy chipotle dip, bacon-wrapped jalapeño poppers and a saucy Mexican shrimp cocktail under snacks, plus hot and cold sammies Guy Fieri would lose his highlights over. The Southtown Slammer combines sausage, potato chips and jalapeño poppers because why not. There’s also an ode to D’Zanski with the “Bruno,” a mountainous sandwich with chopped beef, that mac ‘n’ cheese, coleslaw and Shiner sauce. Bring the heartburn meds and remember—once they’re out, you’re S.O.L., so get there early to chow down. sacurrent.com /// SUMMER FLAVOR 2014

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Augie’s Barbed Wire Grill Slow roasted, never rushed, Augie’s packs on the meat by the pound at this little smoke shack. Take a peek at their beer garden for some brews with your ‘cue. 3709 N St. Mary’s, (210) 735-0088, augiesbs.com

G The Barbecue Station For 20 years and counting, The Barbecue Station’s crew has stood behind their promise for fresh, quality meats. Tender, succulent entrees dominate their menu as well as meats sold by the pound. NE Loop 410, (210) 824-9191, barbecuestation.com

G The Big Bib BBQ The Big Bib IS BBQ in San Antonio. Located off Austin Highway, The Big Bib boasts the best brisket and baby back ribs in town. Their smoky, tangy sauce is irresistible, but all you carnivores would be selling yourselves short if you miss out on their amazing cobbler. 104 Lanark, (210) 654-8400, thebigbib.com

BBQ&BEER HOT TEXAS

ICE COLD

G Blanco BBQ Here everything is about the meat. Sandwiches and po’boys make the cut, so to speak, and most meats can be turned into a combo. Plus there are free pony rides for the kiddos every Wednesday and Saturday. Yee haw! 13259 Blanco, (210) 251-2602, blancobbbq.com

EVENT SPACE & CATERING AVAILABLE

Bun ’N’ Barrel Its atmosphere has the vibe of an old-school diner but it’s menu items are far from the boring entrees of the past. Its barbecue selection includes ribs, chicken, brisket, and more. Order a side of ranch beans or onion rings. 1150 Austin Hwy, (210) 828-2829, bunnbarrel.com

G Choke Canyon BBQ John Pankawi, owner of Choke Canyon BBQ, prides himself on his authentic Texas BBQ. It’s a little bit sweet but it’s still got that spice that Texans love. Highlighting the menu is a heapin’helpin’ of fall off the bones juicy ribs and savory, smoky brisket. This is Texas BBQ. 21510 Blanco, 210-787-5933

HOURS: SUN–THURS 11-9 | FRI & SAT 11–10

210.251.2602 | 13259 BLANCO RD | BLANCOBBQ.COM

G Conger’s Smoke Shack Chris Conger, barbecue connoisseur, has found a permanent home for his beloved Smoke Shack. With giant servings of brisket, pulled pork, sausage, turkey, sticky-sweet ribs and flavorful chicken, you could go away with just that, but why skip out on the sandwiches and sides? Don’t worry–the trailer is still running. 3714 Broadway, (210) 829-8448, smokeshacksa.com

The Granary ‘Cue & Brew Lunch means market style ‘cue with all the fixins. Stack on the brisket on some thick Texas bread and slather on the sauce. The root beer is applause-worthy and with a grand selection of Texas craft brews on tap, you’ll have a hard time choosing what to get. Don’t forget chef Tim Rattray’s modern take on all things meat come nighttime. 602 Avenue A, the granarysa.com

G Two Bros. BBQ Market The outside patio makes a great outing for family dinners while the inside has the rustic charm of a farmhouse outside of the Texas Hill Country at this Dady brother-created joint. The slow-cooked brisket is always tender and the cherry-glazed baby back ribs will leave you wanting more. Plus this is one of the only joints in SA where you can get grape Kool-Aid as a drink option. 12656 West Ave, (210) 496-0222, twobrosbbqmarket.com

G Two Step Restaurant & Cantina From the one-step burger to the “Texas-sized” two-step salad–everything on the menu is sure to put some pep in your step. Try the Plato de Caballero, which comes with two meats and two sides. Wash it all down with a frozen margarita and have yourself a serving of their whiskey custard cream. 9840 W Loop 1604 N, (210) 688-2686, twosteprestaurant.com

A Barbecue Tradition since 1950

1150 Austin Hwy. •San Antonio, Texas 78209 (210) 828-2829 • www.bunnbarrel.com

G sacurrent.com /// Flavor 2013-2014

4-7 happy hour, buckets of beer & wine. Live music weekly. Tuesday Karaoke.

You Dont need

TEEF to eat our BEEF

Crossroads

Comedy hour every Friday!

San Antonio Favorites include: Tuesday Beef Ribs, Brisket, Pulled Pork, Creamed Corn & our addictive House Chips, thinly sliced & fried to a crisp with secret house seasoning.

DINE IN • CATERING • COVERED PATIO • BEER & WINE • DRIVE THRU • DELIVERY LIVE MUSIC WEEKLY • TUESDAY KARAOKE • VEGAN & VEGETARIAN FRIENDLY 110 N. Crossroads Blvd • 210-732-7300 • CrossroadsBBQSA.com 38

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COME JOIN US & EXPLORE THE RICHNESS OF TEXAS BREWED COFFEE, BEER, & WINE.

MON. - THU. : 6:30 AM-9 PM | FRI. : 6:30 AM-10 PM | SAT.: 7 AM-10 PM SUN.: 8 AM-6 PM

203 E Jones Ave, Ste. 101 | 210.277.8574

rosellacoffee.com

SUMMER FLAVOR 2014 /// sacurrent.com

JOSH HUSKIN

COFFEE Rosella Coffee Co. 203 E Jones, (210) 277-8574, rosellacoffee.com

Avocado Toast with Cumin, Lime and Flaked Salt

Journalists love coffee. Weekend anchor for KSAT Charles Gonzalez loved it so much he decided to open his own java joint this spring. As the newest coffee shop in town, Rosella Coffee Co., designed by the Dado Group, is airy, welcoming and just posh enough to become SAâ&#x20AC;&#x2122;s latest meeting hub at the corner of Jones and Broadway. Rosellaâ&#x20AC;&#x2122;s story starts with java. Cuvee Coffee Roasting Company of Austin is the primary coffee carried at Rosella and is available in all forms including regular drip, serious pour over for the diehards and Black & Blue cold brewed (which contains the most caffeine, a rich mouthfeel and is generally less acidic than its hot counterpart). Oh, and you can pick up a bag to go as well. But while Rosella is known for its coffee options, this brew house offers diners so much more, including a Tim McDiarmiddesigned menu that features hearty sandwiches and simple, yet flavorful, breakfast toast combinations (the peanut butter, banana and honey is comforting, while the avocado with lime, flaked salt and just a hint of cumin is a Current favorite). Baked treats via Bakery Lorraine and fresh juices in wee 8-ounce bottles made by Crave Market add to the experience. And because Gonzalez knows his brothers- and sisters-in-arms well, he also made sure to carry a wellcurated wine and beer list to pair with dinner options that surpass any bistro-box lunch available at Starbucks. Pair that charcuterie plate and baked Fontina cheese with a glass or two of Texas brews and vinos while you toil away on your next project. Ditch the corporation and make way for your newest go-to coffee shop. sacurrent.com /// SUMMER FLAVOR 2014

Candlelight Dimly lit rooms create an intimate setting at this coffee shop while the outside patio adds the perfect sense of scenery. In addition to coffees, cakes and pastries, Candlelight offers beer, an extensive wine list, soups and sandwiches. 3011 N St. Mary’s, (210) 738-0099, candlelightsa.com

Farm to Juice Farm to Juice is adding a nutrient packed injection to the fresh juice market. Custom flavors made in house, like Crazy Kale, Skinny Minny and Butterfly kiss, make this juice joint a must visit. They even offer a delicious variety of yogurts and milks made just for you. Multiple locations, farmtojuice.net

G Guadalupe Street Coffee After a series of renovations, GSC is back and running in a new space across the street. The shop acts as a bakery during the day and a community center at night. 1320 Guadalupe, (210) 212-6508, guadalupestreetcoffee.com

Juicer Heroes Brothers Jason and Joshua Taylor are trying to spread their knowledge of health and wellness through organic juicing and diet and exercise programs. They offer a line of premium and wellness juices, formulated by Dr. Michael Boss, that target specific issues including hair loss, weight loss and inflammation. Multiple locations, juicerheroes.com

G Local Coffee From Stone Oak to Alamo Heights and now the recently built Pearl location–Local Coffee has expanded all over San Antonio. Expertly trained baristas brew up fine house blends, espressos and slow pours made with beans sourced from ethical, fair-trade growers and roasters. Multiple locations, localcoffeesa.com

Olmos Perk Since its 2006 opening, Olmos Perk has always been a top contender for best coffee shop. Chosen as second place in our Best of SA readers poll in 2014, Olmos Perk delivers loaded caffeine products and a chill atmosphere for most of its patrons. Sip on some tea, order a fruit cup or smoothie and toil away. 5223 McCullough, (210) 858-2956, olmosperk.com

One Lucky Duck You will find juices galore at this Pearl spot. The juice chain first opened in New York City as the brainchild of raw food expert Sarma Melngailis. Brother Noah is helping provide raw meals and juices (nothing’s cooked over 118 degrees) for the San Antonio crowd. 303 Pearl Pkwy, Ste 109, (210) 223-3825, oneluckyduck.com

G Rosella Coffee Company Rosella Coffee Company isn’t just another quick caffeine fix. Not only do they offer their own specialties, like their avocado toast, they also transition into a wine and beer bar as the morning turns to afternoon and evening. This genius idea has Rosella quickly becoming a local favorite. 203 E Jones, Ste 101, (210) 646-1071, rosellacoffee.com

G Revolucion Coffee + Juice Take your pick: direct trade, organic and sustainable coffee or cold-pressed veggie and fruit juices. Heck, why not have both? Specialty drinks include honey lavender and cajeta lattes both of which go well with vegan lemongrass sugar cookies from Vegeria. The juices are also available at the Quarry Farmers and Ranchers Market on Sundays. 7959 Broadway, Ste 507, (210) 701-0725

G URTH Juice Bar The refreshing and healthy smoothies and juices of URTH Juice Bar contain creative combinations of locally grown fruits and vegetables. Rice, almond or coconut milk can be substituted for dairy, and URTH will deliver within a five-mile radius of the store (with a $20 minimum purchase). 5317 McCullough, (210) 272-0467, urthjuicebar.com 42

Flavor 2013-2014 /// sacurrent.com

FOR FOR MORE MORE LISTINGS LISTINGS AND AND REVIEWS REVIEWS VISIT VISIT SACURRENT.COM SACURRENT.COM

WWW.FARMTOJUICE.NET Store locations:

18730 STONE OAK PKWY, SUITE 100 • 210.332.5853 11814 WURZBACH RD • 210.257.9584 Coming soon: 3107 TPC PARKWAY, SUITE 103

Happy juicing!

Check! us out sacurrent.com /// SUMMER FLAVOR 2014

PAYTONPHOTOGRAPHY.COM

DELIs & DINERS Fratello’s Deli & Market 2503 Broadway, (210) 444-0277, fratellosdeli.com When it comes to delis and diners, San Anto has a ways to go. But in the meantime, you could do worse than checking out Fratello’s on Broadway. After opening its doors last summer, the eatery has quickly become a favorite among those looking for a casual, inexpensive lunch that still offers fresh and unique dishes. Sure, Fratello’s carries a solid line of antipasti plates, seriously tasty salads and a plate of cheesy melenzane parmigiana al’ forno (or baked eggplant parm for the non-Italian speakers) or thick pappardelle bolognese, and yes, the pizzas are good, but don’t miss out on the deli sandwiches. Served hot or cold, these panini are made using fresh-sliced 44

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Fratello’s Antipasto Plate

cured meats (most available at the deli counter) and housebaked breads, along with other market goods (Fratello’s carries an extensive line of imported products that include canned olives, sauces, just about every shape of pasta and dainty lady finger cookies for your next tiramisu) and the results will have you coming back for more. Current critics salivated over the freddi (cold) Napoli with Capocolla, ham, provolone, giant banana peppers, Romaine lettuce, sweet tomatoes red onions and a tart, oregano-laced vinaigrette; and the Tonno, Fratello’s take on tuna, was indulgent and rich with crisp celery, scallions and an added zing via capers and Kalamata olives. Taking down one of these loaded sammies is a task worth trying, but save room for those house-made potato chips seasoned with grated Parmesan and a hint of crushed red pepper. We’ll trade these sandwiches for a pizza pie any day. Now, that’s amore.

Chicago Bagel and Deli Chicago Bagel and Deli takes pride in its product with fresh bagels made on site. The joint also offers delicatessen options with sandwiches prepared with fresh meat and cheeses. All sandwiches are paired with your choice of chips, potato salad, cole slaw or pasta salad. 10918 Wurzbach, (210) 691-2245, chicagobagelanddeli.com

DeWese’s Tip Top Café Stepping into this petite café will have you feeling like you’ve gone back to the times of poodle skirts and big hair. The service is typical Texas-friendly style, plus the fried chicken platter is as big as the Lone Star State. However, be sure to bring cash, plastic is off limits here. 2814 Fredericksburg, (210) 732-0191, tiptopcafe.com

G Earl Abel’s Since 1933, Earl’s has satisfied the appetites of SA locals with its vast menu of burgers, sandwiches, fried chicken, steaks and more. Daily specials offer big flavor with the New England Boiled Dinner and Baked Hen with cornbread dressing. For a treat, grab a slice of Chocolate Ice Box Pie or bread pudding—we won’t tell. 1201 Austin Hwy, (210) 822-3358, earlabelssa.com

G Hearthstone Bakery Café This family-owned café offers healthful dishes without the guilt. All of its ingredients promise to be fresh, never artificial. Panini, sandwiches, soups and salads make up its menu. The “Q” sandwich has the makings of a ’cue lover’s dish with its sliced chicken breast, pulled pork, red onions and homemade barbecue sauce. Cozy up to a warm coffee and enjoy their free wifi or stop by for a quick eat, Hearthstone will do all the work while you play. Multiple locations, hearthstonebakerycafe.com

G Herb & Pickle Don’t be fooled by its simple name, Herb & Pickle’s menu is far from basic. The Bacon Jammer is jammed packed with bacon, Monterey Jack, cheddar and raspberry jelly, while powdered sugar adds a finishing touch. For those unwilling to take the plunge, a classic grilled cheese will do. Seasonal items include the Witch’s Brew soup and the Chilled Melon soup. 21 Spurs, herbnpickle.com

G Magnolia Pancake Haus Breakfast lovers can feast on a variety of pancake flavors, waffles, fresh eggs, perfectly browned hash and Canadian bacon. Its bacon pancakes are sure to please any carnivore with bacon crumbles in every bite. For lunch, the pulled pork sandwich is a delight with its tangy barbeque sauce and homemade chips. The joint is known to be one of Guy Fieri’s favorites and that guy knows a thing or two about food. Multiple locations, magnoliapancakehaus.com

G Mary Ann’s Pig Stand For over 40 years, Mary Ann’s Pig Stand has stood the test of time. This vintage diner has been dishing out eyeopeners entrees with giant-sized chicken fried steak and seafood platters. The menu includes a plethora of lunch and dinner options but its signature dish lies in the pig sandwich. 1508 Broadway, (210) 222-9923

The Station Café Fresh homemade buns; chocolate chip cookies as big as your face; pizza? What more could you ask more? For a scrumptious sandwich try the Pesto Turkey while brave souls should aim for the Turkey Chupacabra with its spicy serrano sauce. 701 S St. Mary’s, (210) 444-2200, thestationsa.com

G W.D. Deli At W.D. Deli it’s all about serving love in a bun. As its name proclaims, the Avocado Delight is simply delightful. Avocado, cream cheese, mushrooms, purple onions, lettuce, tomato, mayo and mustard come together to form the perfect vegetarian option. W.D. Deli’s 11 different cookie choices or the raspberry pecan bars also make great additions to your meal. 3123 Broadway, (210) 828-2322, wddeli.com sacurrent.com /// Flavor 2014

SUMMER FLAVOR 2014 /// sacurrent.com

PAYTONPHOTOGRAPHY.COM

DESSERT & bakery La Panaderia 8305 Broadway, (210) 375-6746, lapanaderia.com Los panaderos are in San Antonio. Brothers David and Jose Cacéres have opened the first of what could be many locations of La Panaderia, a concept the Cacéres hold dear to their heart. Their mother, Josefina, owned a panaderia in Mexico City when the brothers were young boys. “I remember selling as a kid in the markets of Mexico [City], yelling ‘Roscas, roscas de cinco y diez,’” Jose said. The Cacéres learned the art of baked goods in a roundabout way, first helping their mother grow her business and later getting their hands dirty. Youngest brother David completed a culinary arts degree from Le Cordon Bleu in Mexico and the story of La

A Selection of Fresh Breads

Panaderia was born. They liken their products to those found in Mexican bakeries with twists on the classic French patisseriestyle fare. Patrons can pop in, pick up a tray and load up on pan dulce (the orejas, moños and tequila almond croissant are especially delicious), or grab loaves of Pan ArteSano, a signature process of long fermentation the brothers bill as “bread cultura” that aids in digestive health. Stop in for lonche and take your pick of telera (or torta-style), birote or croissant rolls and choose between Cubana, chorizo and egg, ham and egg, milanesa, chicken or turkey offerings. The carb party doesn’t stop at the Broadway location as the brothers still frequent the Quarry Farmers & Ranchers Market (where they first launched their brand late last year), and we’ve yet to pass on the baskets full of pillowy conchas in chocolate or vanilla. We’re digging the new bread cultura. sacurrent.com /// SUMMER FLAVOR 2014

New Location in the Historic Pearl Brewery opening September of 2014.

210.862.5582 www.BAKERYLORRAINE.com 48

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Bakery Lorraine Inside this quaint little house, chefs Anne Ng and Jeremy Mandrell create some scrumptious treats. Known for their homemade French macarons, fruit tarts, cookies and croissants, Bakery Lorraine serves goodness with fresh ingredients and style. Try the quiche or one of their pressed sandwiches for lunch. 511 E Grayson, (210) 862-5582, bakerylorraine.com

Bird Bakery San Anto celebrity Elizabeth Chambers continues to

TAKE A LITTLE TRIP

bring decadent sweets to her bakery that combines rustic flair with small-town charm. The lemon squares are refreshing treats that tingle the taste buds while The Elvis, a banana cake with chocolate chips that’s filled with chocolate and peanut butter frosting, is fit for a king. 5912 Broadway, (210) 804-2473, birdbakery.com

French Macarons

G Brindles Awesome Ice Creams The shop brings classic favorites along with the weird and absurd to SA, all in a cone. Plus it’s the only place in town where you can order the taco sundae, which features your pick of ice cream and toppings inside a fresh waffle cone taco shell. Huebner, (210) 641-5222

G C’est La Vie Bakery After eating one of these croissants you’ll feel

TO EUROPE...

made daily

WE ALSO MAKE CUSTOM CAKES Chocolates & Fine Candy by chef Susana who graduated from Le Cordon Bleu Paris

like you’ve just had some divine intervention. The chocolate croissant is to die for with its gooey dark chocolate filling. The chocolate drizzle on top adds the perfect touch combined with its flaky goodness. The savory spinach pesto variety uses fresh Parmesan and basil pesto to attack your taste buds with flavor. 8055 West, cestlaviebakingco.com

Great Harvest With their phenomenal tasting baked goods centered on freshly milled whole grain, Great Harvest is quickly rising to the top of the baking world. Every item they create is done so with acute attention to simplicity and a focus on health. Make sure you try their pumpkin chocolate chip cookies. Multiple locations, greatharvestsatx.com

(210)545-2200 • 946 N. LOOP 1604 W. SUITE 145 CANYON CREEK (NEAR HOULIHAN’S RESTAURANT)

Joseph’s Storehouse Restaurant and Bakery With their famous chocolate fudge cupcakes and praline pecan cookies, Joseph’s Storehouse and Restaurant has made itself a favorite among San Antonio denizens. What started in 1992 in owner Patrick McCurdy’s kitchen is now a thriving bakery, with two locations. Joseph’s always focuses on freshness, preparing everything from scratch daily. See ad for locations. Multiple locations, josephs-storehouse.net

Kate’s Frosting Need something sweet in a jiffy? Kate’s your girl. Whether you’re picking up a box of cupcakes for the office or some jewelry, the cupcake shop envelopes you with a sweet hint of buttercream. New menu items are updated seasonally, but favorites such as the Ruby Slipper (red velvet) and the Jessica Rabbit (carrot cake) are always on hand. 2518 N Main, (210) 248-9809, katesfrosting.net

G Lily’s Cookies Cookies with Chihuahuas, mermaids, dinosaurs–you name it, Lily’s can make it. Since 2002, Lily’s Cookies has been baking SA sweetness in all forms. From cookies to cupcakes, customers can customize every aspect of their treat to satisfy their sweet tooth. 2716 McCullough, (210) 832.0886, lilyscookies.com

G Mi Tierra Traditional Mexican pan dulce takes center stage at this local hotspot. Stop in for lunchtime for a pan de huevo, your choice of flavor, or indulge on a cremas de fresca, which is filled with cream cheese and strawberries, topped with strawberry frosting. 218 Produce Row, (210) 225-1262, mitierracafe.com

SA Pops It doesn’t stop at homemade popsicles here. Chef Andrew Gutierrez cranks out gelato, soft serve and other tasty creations in innovative flavors like prickly pear lemonade, cucumber, peach and corn. 3420 N St. Mary’s, (210) 736-2526

u e l berry on B r u o y t e ! G t for more delicious se visi n Plea w w . j o s e p h s c b . c o m ess w

sacurrent.com /// Flavor 2014

CASEY HOWELL

FOOD TRUCKS Boardwalk on Bulverde 14732 Bulverde, (210) 402-2829, boadwalkonbulverde.com After three and a half years as the city’s original food truck park, this year Boardwalk on Bulverde got a serious facelift. Cameron Davies, owner of Cruising Kitchens and the Boardwalk on Bulverde, decided to beef up the amenities and jazz up the rustic ambience to compete with the changing food truck scene. Several bulldozers and man-hours later, Boardwalk on Bulverde re-emerged in late May with shiny new fixtures that make it even more family-friendly. 50

SUMMER FLAVOR 2014 /// sacurrent.com

The revamped Boardwalk on Bulverde

Renovations included the addition of a brand-new playground for the kiddies, an all-weather surface area for the trucks to park, a revamped sports den for the dudes, a basketball court to burn off those just-consumed calories and a school bus arcade (Cruising Kitchens really can do just about anything when it comes to converting vehicles). And when it comes to food, BOB packs in the variety with hellacious hot dogs via Dirty Dawgs and Fries, Mexican favorites from Gracie’s Kitchen, Texan ’cue from the Lone Star Food Truck, meatball subs via Have a Ball Y’all, spicy wings via Countdown Wings and sweet ways to cool off via Treats on Streets, along with the occasional guest truck on weekends and during special events such as the fourth annual food truck throwdown and OctoBeer Feast.

B Daddy’s BBQ Finishing in second place in the Mobile Cuisine 2014 BBQ Food Truck Of The Year contest, B Daddy’s smokes up some mean meat. Specializing in wood-smoked brisket, ribs and pork, this mobile ’cue joint is sure to please. bdaddysbbq.com

KOREAN

Mobile

www.ckrmobile.com

(210) 399-5778

Chong's

G Cullum’s Attaboy Not only are the burgers at Attaboy juicy, but they have character. Defined by their big homemade buns and selection of toppings, each is unlike anything you’ve had before. Grab and burger and let it all sink in with a classic Big Red. attaboyburgers.com

The DUK Truck They might seem like a bunch of quacks at the DUK Truck but it’s far from the truth. The DUK tacos come loaded with duck confit, pineapples and cilantro, topped with a lime crema, roasted jalapeño puree and crispy duck skin The Asian buns are also worthy of our approval. (210) 496-0222, facebook.com/DUKtruck

@CKRMobile

ChongsKoreanMobile

G The Fridge Try this grilled panini food truck if you’re in the mood for a guilty pleasure. The signature sandwich is the Hottie, a combination of two chicken breasts battered with Hot Cheetos and spicy herbs and then fried. It’s topped with lettuce, tomatoes, Swiss cheese and is toasted on a white roll with a homemade ranch sauce for dipping. (210) 367-0916, facebook.com/TheFridgeSA

Institute of Chili These chili queens are considered to be SA royalty with their seriously underrated chili burgers, dogs and other Tex-Mex favorites. Now reincarnated as the Institute of Chili, these queens continue the legacy with their series of Texas eats. The Bomb, a top-seller, brings brisket, chili, fried egg and sharp cheddar together in a daunting sammie. (210) 744-0000, facebook.com/chiliqueens

Primo Passo Pizzeria Take a slice out of life and from Primo Passo’s signature pizzas. Certainly cheesy but never overdone. (210) 426-5987, primopassopizzeria.com

Rickshaw Stop Savory Pakistani street food takes on a new form in the Rickshaw Stop. The seasoned ground chicken is tops and the sweet and sour tamarind sauce has helped this mobile food truck land on national lists. For dessert, the kheer (rice pudding) and baklava beckon your taste buds. (210) 902-9308, rickshawstop-sa.com

Say.She.Ate Mobile Eclectic Fare Chef Brandon McKelvey calls his Akaushi beef sliders and double-fried-in-duck-fat Belgian fries “comfort food.” That’s fine with us, we’re just glad they’re both still a staple on the truck’s ranging menu that also includes new takes on Southern standards along with exotic offerings. (210) 446-8257, facebook.com/saysheatetx Sir-Wacha One of the most popular entrants in the recent food truck

Orde

artphone

ur Sm r from yo

mobile orders

210.473.0916 • 210.367.3456 AVAILABLE FOR CATERINGS #SkipTheLine with STORIFIC

/TheFridge-SA @FridgeSA /Storific @storific

craze, this Asian diner on wheels has become a second home for UTSA students. From their grilled pork noodle bowl (Bun Thit Nuonh) to their Bahn Mi and dumplings, Sir-Wacha is an Asian delight. And don’t forget, pho to-go! 210-689-3675

G SpiceSea Gourmet The truck with the funny name dishes out seafood without going overboard. The lobster mac ’n’ cheese and the crab cakes will get your motor running. Ahoy! (210) 601-2858, facebook.com/TheSpiceSeaGourmet

Where Y’At Food Truck This SA food truck meets NOLA with signature gourmet-style Creole food. The truck takes a few tips from the Big Easy with po’boys, muffalettas, shrimp Creole and, of course, red beans and rice. The beignets also have a special place in our hearts. (210) 420-0090, whereyatsa.com

Get your

Wacha-Bites at the Block SA

14530 Roadrunner Way sacurrent.com /// Flavor 2014

Explore, Experience, and Celebrate Latin American Flavors

Every six weeks, Nao explores, preserves, and celebrates the unique and complex flavors of truly authentic Latin cuisine. With an ever-changing menu that dives into one Latin American culinary culture at a time, Nao continuously provides a new and enjoyable experience for diners. The modern and stylish setting, combined with a menu rooted in traditional Latin flavors, will have you feeling like you’ve escaped to another time and place.

National Cuisines Calendar The Yucatan of Mexico: 7/8–9/8/14 Asian Roots of Peru: 9/9–10/20/14 Puerto Rico: 10/21–12/1/14 The Amazon: 12/2/14–1/26/15 The Gaucho Kitchen: 1/27–3/9/15 Modern Mexico: 3/10–4/20/15 Venezuela—Caribbean Crossroads: 4/21–5/25/15

naorestaurant

312 Pearl Parkway | San Antonio, TX 78215 | 210-554-6484 | naorestaurant.com Learn more about The Culinary Institute of America by visiting CIAChef.edu 52

SUMMER FLAVOR 2014 /// sacurrent.com

PAYTONPHOTOGRAPHY.COM

GLOBAL Casa del Kabob 1027 SW Military, (210) 921-1200

Hummus and Pita

The creamy chipotle sauce that comes with some orders gives credence to Casa del Kabob’s mash-up name, but once inside the door, the place’s Persian/ Mediterranean emphasis becomes clear: there’s hummus and falafel; there are kabobs and gyros; there are exotic Persian stews of eggplant and beef … and there’s a colorful mural of a paradisiacal valley. Temptations of the culinary kind include the simple, but excellent, falafel made with chickpeas alone, not with the additional ground fava beans that are traditional in some parts of the Middle East As the fried falafel balls come with the same lettuce and tomato salad that adorns many a Tex-Mex plate, they could be a small meal on their own. Resist the urge to pump out culturally inappropriate ketchup for the giant spears of seasoned potato that accompany some larger plates and wraps, the flavorful fries really don’t need anything. We wouldn’t add a thing to the thigh wrap either, in fact, it was almost necessary to remove a little of the “salad” to get down to the chunks of well-seasoned, marinated chicken, additionally moistened with the mild yogurt/cucumber sauce. Casa del Kabob’s eggplant babaganoush is a dependable staple, as is the sometime-special lamb shank with green basmati rice. Though it won’t win any beauty prizes, the murky but intensely earthy ghourmehsabzi is a surefire Miss Congeniality bet. Unlike the gyro, which has been around long enough that we frankly should be able to say it right (repeat after us: year-oh), we can be given a pass on the pronunciation of this beefy, herby stew. Service can be a little slow at noon, but it’s unfailingly cordial at all times, and in that Casa del Kabob is also a reflection of typical MiddleEastern hospitality. sacurrent.com /// SUMMER FLAVOR 2014

Sustenio, as its name implies, is founded on the principle of using local and sustainable resources. A farm-to-table concept is a passion of Pyles and will be expanded as the restaurant and surrounding community matures.

Celebrity chef Stephan Pyles is

bringing his signature style and culinary flair to Sustenio, the flagship restaurant in Eilan Hotel Resort & Spa. In collaboration with Mike Collins, the new Executive Chef of Sustenio, the two masters fuse their creative genius to develop a menu that is comprised of innovative, original new dishes with some reinventions of Texas classics.

SuStenio HourS of operation

Breakfast: 6:30 am -11 am (daily) Sunday Brunch: 10:30 am - 2 pm (Sundays) Lunch: 11 am - 2 pm (daily) Dinner: 5:30 pm - 10 pm (daily)

Sustenio Lounge: Noon - 1 am Saturday - Thursday Noon - 2 am Friday & Saturday

SUMMER FLAVOR 2014 /// sacurrent.com

EILAN HOTEL RESORT & SPA | 18603 La Cantera Terrace | San Antonio, TX 78256

The Aloha Kitchen Traditional and authentic Hawaiian cuisine is done right. Loco moco and the draggin’ meat are two menu standouts. 1151 Harry Wurzbach, (210) 826-7426

Tasteful North Indian Cuisine in an Elegant Setting

G Beto’s on Broadway An appearance on Diners, Drive-Ins and Dives is not this haunt’s only claim to fame. Flaky empanadas in sweet and savory flavors are a must-try and the roasted veggie taco with sweet potato and cotija cheese is delectable. Get messy with a dressed elote entero. 8142 Broadway, (210) 930-9393, betosinfo.com

G Demo’s Greek Food Since 1979 Demo’s has served firstgeneration Greek recipes with three locations off Blanco, the Vineyard and St. Mary’s. The tender beef souvlaki will bring you in, but the charming décor and belly dancing will make you stay. Multiple locations, demosgreekfood.com

Fonda Latina Authentic flavors of Colombian cuisine are found in traditional dishes like bistek a caballo—steak with a fried egg on top— banana-leaf-wrapped tamales, and arepas con pollo and aji. 6714 San Pedro, (210) 824-2544

India Oven Naan bread, vegetable pakoras, tandoori specialties, and a wide buffet have earned India Oven many longtime fans. The cozy interior is perfect for a date or a simple lunch. Enjoy the flavors of the subcontinent without hurting your wallet. 1031 Patricia, (210) 3661030, indiaoven.com

Jerusalem Grill Traditional dishes of chicken skewers and lamb gyro prove delightful but venture out and try the chef special kibbeh with hummus and baba ghanoush. Plates are small so plan to order a variety of these delicacies at this local fave. 3259 Wurzbach, (210) 680-8400, jerusalemgrill.net

Kohinoor Restaurant & Grill Blink and you’ll miss this family-run restaurant that sits off 410 and Starcrest. The recipes use 100 percent Zabiha Halal meat and authentic spices that capture the flavors of subcontinental fare. Try the tawa chicken with jalapeños and ginger, the bihari kabob and gulab jamun donuts for dessert. 8513 Starcrest, (210) 637-7360, kohinoorsa.com La Marginal Affordable plates, a solid buffet and a bright dining area place the setting of La Marginal. Savory dishes hit the mark with flavors like fresh garlic and tropical white wine. Sweet plantains, seafood mofongo and fresh cocktails shine on its traditional menu. 2447 Nacogdoches, (210) 804-2242 Mediterranean Turkish Grill Ditch the mall food court in favor of authentic dishes like dolmas, chicken shish kebab and lamb tava. The restaurant blends Asian, Middle Eastern and Balkan eats for savory results. 8507 McCullough, Ste B13, (210) 399-1645, kmturkishgrill.com

$1 off Lunch

Buffet

11am - 2:30pm

Candlelight Dining 5 pm - 10 pm call for reservations

Belly Dancers 1st friday of month

for

BUY 1 ENTREE & 2 BEVERAGES, RECEIVE 2ND ENTREE FOR FREE! (MAX VALUE $10 | DINE IN ONLY SUNDAY-THURSDAY | NO HOLIDAYS

Moroccan Bites Tucked away in a shopping center off Evers, Moroccan Bites is all about family and fresh ingredients. Fresh bread and mint tea will bring you to your knees, but skip the soups and go straight for the chicken or lamb tagine. 5714 Evers, (210) 706-9700, moroccanbitescuisine.com

Ocho Choose between two different settings–dark, candle-lit cocktail sipping downstairs or comfy dining on the river upstairs. Drinks like the Havana margarita or Hemingway daiquiri are familiar but with a Ocho flair and food pairings like the shrimp and crab campenchana and the Havana cubana torta are too good to pass up. Hotel Havana, 1015 Navarro, (210) 222-2008, havanasanantonio.com

1031 Patricia Drive | 210.366.1030 | www.indiaoven.biz

(off West Ave. One blk South of Blanco)

Gift Certificates Also Available

sacurrent.com /// Flavor 2014

800°

to fire you up

wines to cool you down

neapolitan and ny style pizza free calamari when you buy a bottle of wine mozzarella bar and salumeria patio dining

the shops at la cantera 15900 la cantera parkway san antonio, texas 78256 (210) 641–1511 www.vabene-pizzeria.com show us you like us on facebook when you’re seated and be treated to a strawberry lemonade facebook.com/VaBeneSA

SUMMER FLAVOR 2014 /// sacurrent.com

PAYTONPHOTOGRAPHY.COM

ITALIAN SoBro Pizza Co. 1915 Broadway, Ste 100, (210) 227-6276, sobropizza.com If you build it, they will come. If you build it underneath their apartments, they’ll stop by for gelato, Napolitano pizzas and an excellent wine selection, because what could be more convenient? Such is the case at SoBro Pizza Co., situated on the ground level of the Mosaic apartments on Broadway. The eatery was pieced together meticulously by owners Mon and Gerry Shirley of Mon Thai Bistro and Paul Hughes of the short-lived Park Motel Café, who created the posh and airy dining room.

The Fun Guy with Taleggio, mushrooms and pancetta

You’ll find shareable antipasti (try the artichoke and spinach spread), bold salads and traditional tomato basil soup without a trace of dairy, but the main feature is the wood-burning oven that produces puffy sobrohs (or calzones), and, of course, the pizzas. Broken down into reds, whites and greens, the pizzas come in imaginative combinations such as the Fun Guy, billed as the “perfect marriage” of taleggio, grilled mushrooms, caramelized onions, pistachio nuts and salty smoked pancetta, the ‘za is meaty and textured. Can’t decide between available toppings? Let SoBro serve up their Four Seasons with a different taste in each quarter. Or stick with the classic margherita, featuring a healthy helping of San Marzano tomato sauce. As the Lower Broadway area welcomes more eateries, SoBro has carved out a nice, cheesy niche for itself with solid pies, an enviable wine list and Italian staples that deserve a visit. sacurrent.com /// SUMMER FLAVOR 2014

$10.99 LARGE 16”

- SINCE 1966

ONE TOPPING

stings! a T e n i W y l i Da

fy, & m o C , y z o C

n a i l a t I y l e r Pu

GREAT DINE-IN ATMOSPHERE

CARRY-OUT OR DELIVERY

DINE IN. TAKEOUT. DELIVERY. CATERING

5999 DeZavala Dr. Post Office Center 210.691.2070

GELATO

12411 Bandera Rd. Just outside 1604 210.695.9933

www.romespizza.com

8032 FREDERICKSBURG @ MEDICAL • 210.692.9900 • LORENZOS.INFO

PIZZA

10555 Culebra Rd. Just inside 1604 210.256.7663

CRAFT BEERS

FINE WINE

BONJORNO, Y’ALL.

210 227 6276

sobropizza.com 1915 Broadway @ the Mosaic 58

SUMMER FLAVOR 2014 /// sacurrent.com

SOBRO_Flavor_7.875x5.1_2.indd 1

7/24/14 11:50 AM

Barbaro Calling Barbaro a pizza place would be the food scene’s understatement of the year. Sure, they’ve got pies, but you’ll want to stop in for the bevy of salads, small plates, conservas (or canned goodies), dessert, on-point cocktails and popular late-night menu items. What’s more Italian than seared lasagna? 2720 McCullough, (210) 320-2261, barbarosanantonio.com

Dough Pizzeria Napoletana Chef Doug Horn earned a certificate of authenticity from the Associazione Pizzaiuoli Napoletani, but it’s the taste of those crispy wood-burning oven pizza pies that make Dough an easy sell for lunch or dinner. The nationally lauded restaurant gets busy, so get there early for the burrata appetizer and pork lovers’ pizza. 6989 Blanco, (210) 979-6565, doughpizzeria.com

Il Sogno Osteria Voted 2014’s Best Italian Restaurant by Current readers, Andrew Weissman’s take on Italian is loved by many. Try the Margherita pizza “happy hour” with pie prices matching the hour you order, and ask for recommendations from the Italophile wine list. 200 E Grayson, (210) 223-3900

Lorenzo’s Old school in a good way, Lorenzo’s is as authentic as it gets. They’ve been serving up award winning classics like pesce romanza and house lasagna since 1966. Remember to save room for chef Bob’s homemade desserts though. Lorenzo’s also features an eclectic wine list and daily tastings. 8032 Fredericksburg, 210-6929900, lorenzosristorante.com

G Nosh The menu, designed by chef Luca Della Casa (a contestant on Next Food Network Star), offers small bites and plates for a dining experience that ranges from oysters, snacks and salads to pizza and desserts. Menu highlights are the fresh maltagliati pasta, the spicy bomba pizza and Nonna’s tiramisu. 1133 Austin Hwy, (210) 824-8686, noshsa.com

G Rome’s Pizza Great lunch specials, a warm atmosphere and traditional Italian cuisine have made Rome’s a neighborhood pizzeria in three locations. Traditional, white and pesto pizzas come with loaded toppings. A gluten-free menu includes pizzas, sandwiches, pastas and desserts. Multiple locations. romespizza.com

Fratello means Brother.

G Tank’s Pizza Located near Fort Sam Houston, Tank’s adds hospitality to can’t-miss wings, excellent calzones and specialty ’zas at reasonable prices and a 10 percent discount for active-duty military. Owner and chef Nick Mason puts his own spin on items with homemade dough and sauce. 1917 N New Braunfels, (210) 223-8265, tankspizza.com

Tiu Steppi’s Osteria Cozy and warm, Tiu Steppi’s Osteria is the younger brother to Two Step Restaurant and Cantina. Wood-fired pizzas, antipasti plates with cured meats, delicious cheeses and pickled vegetables, and house-made pasta pair well with Italian wines and craft beer. 9910 W Loop 1604 N, (210) 688-9885, tiusteppis.com

Come, help us celebrate our tradition of Family, Friends and Good Food!

Tre Trattoria Jason Dady’s Italian eatery sets out house-made gnocchi, cast-iron griddled pizzas and a brunch that includes Nutella. Now, how’s that for three square meals? Multiple locations, tretrattoria.com

Va Bene Pizzeria Napoletana From Luciano owners Gennaro and Luciano Centofanti, this La Cantera establishment fires up the brick oven. Their Neapolitan pizzas and authentic Italian pastas promise to make mama jealous. Their menu is as robust as it is rustic, but you have to try the Quattro Stagioni and the Avocado salad. 15900 La Cantera Pkwy, Ste 12090, (210) 641-1511 vabene-pizzeria.com

2503 Broadway St, San Antonio, TX 78215 (210) 444-0277

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2720 McCullough • San Antonio, TX 78212 • 210.320.2261 60

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R I S TOR A N T E

S a n a n to n i o

Some things are not to be missed.The River Walk.The Alamo. And the Shrimp Paesano at Ristorante Paesanos. For more than 45 years, locals and visitors alike have enjoyed the contemporary setting, Italian/Mediterranean cuisine and Old World service of these culinary landmarks. Join us on the River Walk, near the Quarry Market in Lincoln Heights or at Loop 1604 Northwest.

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North Central Paesanos LincoLn HeigHts 555 East Basse Road (210) 828-5191

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7 D ayS a W eek Downtown Paesanos RiveRwaLk 111 West Crockett Street (210) 227-2782

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PrG-Sa.coM North West Paesanos 1604 3622 Paesanos Parkway (210) 493-1604

sacurrent.com /// SUMMER FLAVOR 2014

flavor

lively SURROUNDINGS

and two great locations for lunch, dinner or relaxing after work

2014 BEST OF SAN ANTONIO AWARDS Editor’s Pick for the BEST PLACE FOR A LARGE GROUP Finalist in BEST SALSA Finalist in BEST MExiCAn FOOd

SOUTH Join us for happy hour MoN-ThurS 3-6pm 910 South Alamo • rosariossa.com • 210.223.1806

SUMMER FLAVOR 2014 /// sacurrent.com

NORTH happy hour SpECIaLS MoN-FrI 4 -7pm 9715 San Pedro Ave. • rosariossa.com • 210.481.4100

PAYTONPHOTOGRAPHY.COM

MEXICAN El Machito 7300 Jones Maltsberger, (210) 314-3971, chefjohnnyhernandez.com/elmachito The recent history behind the Alamo Cement Company buildings demands a certain level of gravitas. Stone Werks relocated down the road, while Firebird Mexican Grill couldn’t hack it. Maybe the third time’s the charm? With Johnny Hernandez’s latest, El Machito, the building and patio have received new life. A visit to the eatery guarantees a full belly and a dent in your wallet, but also a unique experience from the same mind that brought you Southtown’s The Fruteria and the Pearl’s La Gloria. The eatery blends a luchador-inspired style and the nowprevalent Dia De Los Muertos aesthetic. Again, Hernandez’s

El Machito’s meat-filled mesquite grill

keen eye helps set this place apart. As far as northern Mexicanstyle eats, there’s nothing quite like El Machito; its menu includes botanas, tacos and quesos, Mexican-style grilled meats, and especialidades ranging from enchiladas Suizas, Chamorro de Puerco al ajillo and roasted duck, as well as a refreshing bebida lineup. A visit to this asadero, with its angel-adorned meat altar, demands an order of the parrillada for two (but really, four guests) with cecina asada de Yecapixtla (thinly sliced and salted beef that’s allowed to dry, coated in olive oil and grilled over mesquite), tender pork ribs, house-made chorizo (the verde is singularly exotic, drawing earthy notes from roasted poblano peppers, cilantro and pumpkin seeds) and the delicately seasoned shrimp. Don’t forget to spring for the churros con cajeta. Pay your respects to the gods of meat at El Machito, and remember do wash it down with a cold cerveza. Dressed, of course. sacurrent.com /// SUMMER FLAVOR 2014

TUE-THU: 11AM-10PM FRI-SUN: 10AM - 11PM LIVE MUSIC 8PM-1AM WED-SAT 2502 BLANCO RD (210) 320-1896 SENORCANCUN.COM

Serving

Breakfast

SAT.& SUN. • 11AM TO 3PM

Great Lunch Specials! JOIN US FOR LUNCH!

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$5 BUCHANAN’S WHISKY ALL DAY! EVERY DAY

Simply Delicious! Sólo Faltas t ú!

MARGARITA S • MO JITOS • MICHEL ADA S • MAR TINIS • Y MA S

Mexican Food

just got hotter

Breakfast, Lunch, Dinner and Late Night Menus Daily. $9.99 Food Specials and Happy Hour 7 days a week. WEEKEND SPECIAL One child eats FREE with each adult entrée purchase 9:30am–3:00pm. Riverside and patio dining. Handcrafted Margaritas. Call for reservations. All menus 7 Days a Week: Breakfast: 9:30am – 1:00pm Lunch: 10:30am – 3:00pm daily Dinner: Sun–Thurs 3:00pm – 11:00pm Fri & Sat 3:00pm – 12:00am Late Night: Sun–Thurs 10:00pm – 12:00am Fri & Sat 11:00pm – 2:00am

Daily Food & Drink Specials Street Tacos 64

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go to I guana io! Rio R

421 E. Commerce St. (210) 226-8462 • rioriocantina.com

Alamo Barbacoa With hearty menudo on Saturdays and Sundays and some of San Antonio’s best barbacoa, the Deco District’s Alamo offers succor to San Antonio’s hungover masses. Come with an appetite for a menu that includes flautas, a four-ounce rib eye steak Tampiqueño with ranchero sauce and affordable breakfast plates. 814 West, (210) 236-8656, alamobarbacoa.com

Thank you San2008 Antonio! 2009 2011 WINNER BEST BREAKFAST TACOS

Aldaco’s Mexican Cuisine Killer margaritas and house specials that deliver can be found at the Sunset Station, Stone Oak and the newest Aldaco’s near the Dominion. Refreshing avocado margaritas are a patron favorite, but also try the justifiably famous tres leches cake. Multiple locations, htaldacosrestaurants.com

Cascabel Mexican Patio Recipes from southern Mexico, a breezy patio and a winning nopal salad set this South St. Mary’s restaurant apart. The spicy cochinita pilbil can’t be missed. 1000 S St. Mary’s, (210) 212-6456

The Fruteria Johnny Hernandez’s second SA restaurant now under chef Zachary Garza, shines with fresh-squeezed jugos y licuados, loaded tortas for brunch and lunch and fresh fruit cups, as well as top-shelf tequilas and mescals curated by the chef himself. Come nighttime the botanero kicks off with spicy appetizers, savory gorditas, chiles rellenos and loaded cazuelitas with favorites like the puerco en mole blanco. 1401 S Flores, Ste 102, (210) 251-3104, chefjohnnyhernandez.com

Named in

“The 64 Best Tacos in the Country” by RACHEL RAY

Los Robertos Taco Shop Open 24 hours, seven days a week, Los Robertos Taco Shop is the ultimate late-night spot for early risers, midnight munchers and bar hoppers. Try the famous California burrito, carnitas taco or chorizo plate. Did we mention breakfast is served all day? Multiple locations, losrobertostacoshop.com

210.822.9533 • 145 E. HildEbrand & Mc CullougH

Original Donut Shop The drive-thru line reaches out to the road, so get there early or dine in. The bean and cheese taco earns praise from regulars and the cinnamon-spiked bear claw is perfect for sharing. Of course, the donuts are fresh and delicious, too. 3307 Fredericksburg, (210) 734-5661 Picante Grill Right across from the Witte sits Picante Grill, a Mexican spot that pleases locals looking to venture from Tex-Mex. Menu specials includes the chile en nogada, entomatadas and Sunday paella. 3810 Broadway, (210) 822-3797, picantegrill.com

Rosario’s Restaurant y Cantina Rosario’s bright, fun atmosphere and modernized Mexican is so in-demand a second location was recently opened. Owner Lisa Wong knows a thing or two about how to satisfy diners with dishes like the fish tacos with tilapia or shrimp and the Mexican Caesar salad with spinach, toasted pepitas, fried corn chips and roasted red peppers, served with a creamy chipotle dressing. Multiple locations, rosariossa.com

G Vida Mia Bright and festive, Vida Mia’s Mexican is different from most Tex-Mex places you’ll find in San Antonio. The torta de pierna, enmolada and ceviche are gold. 19141 Stone Oak, Ste 803, (210) 490-2011, vidamiacuisine.com

G Viola’s Ventanas This Westover Hills concept from the Barrios family is in honor of Viola Barrios, who started the Los Barrios restaurants over 30 years ago with her own recipes. Staples like the famous puffy taco recipe and the Chicken al la Viola are all on the new menu. 9660 Westover Hills, (210) 684-9660

SAN ANTONIO

MUSIC AWARDS 2014

SOUND OFF ON 34 LOCAL MUSIC CATEGORIES

aug 1 - 31

www.sanantoniomusicawards.com

#SAMA2014

sacurrent.com /// Flavor 2014

Inspired by Mexico’s fruterías LUNCH

BOTANAS

HORA FELIZ MONDAY-WEDNESDAY 4 PM - 7 PM

TEQUILA

SUNDAY BRUNCH

1401 S. Flores Located in the Steel House Lofts Building 210.251.3104 TheFruteria.com

A celebration of mesquite-grilled meats prepared in the traditional style of the carne asada of northern Mexico and estilo-campestre of Guadalajara.

Monday – Thursday 3pm – 6pm 66

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7300 Jones Maltsberger San Antonio, TX 78209 210.314.3971 ElMachito.com

Beyond the Border Beyond Delicious Beyond Authentic

Happy Hour Mon.-Fri.â&#x20AC;˘4-7pm

Private Rooms Available 3810 Broadway San Antonio, TX 78209 210.822.3797 picantegrill.com sacurrent.com /// SUMMER FLAVOR 2014

FEAST

R E S T A U R A N T K I N G

W I L L I A M

B O L D F L AV O R S STIFF DRINKS MODERN ATMOSPHERE

COME FEEL THE ENERGY TUE-THU 5P-10P | FRI-SAT 5P-11P | SUNDAY BRUNCH 10:30A-2:30P

1024 S. ALAMO WWW.

SUMMER FLAVOR 2014 /// sacurrent.com

210.354.1024

F E A S T S A . COM

CASEY HOWELL

MODERN Mixtli 5251 McCullough, (832) 520-8928, restaurantmixtli.com

Prickly Pear Sorbet from the Oaxaca Menu

The notion of selling tickets to a restaurant as though it were a night at the theater has been taken up in San Antonio by a duo of young chefs embarking on their first, stand-alone venture. In a railroad car. For a maximum of 12 people. At $85 a pop including service and selected beverages. Mixtli, which means cloud in Nahuatl, is the name chosen for the enterprise by chefs and caterers Rico Torres and Diego Galicia, and it serves as a kind of muse, floating from one regional Mexican cuisine to another. For those willing to let their feelings about the country’s cuisine be upended, silver linings abound. Mixtli’s themes change every 45 days; the inaugural one centered on Oaxaca. The menu, at this writing, investigates the foods of Mexico City’s varied subway stops. The following synopsis of Oaxaca can accordingly only be a symbolic weather forecast. That 12-course meal began with an agua fresca of green cactus fruit, accented with ginger and lime, in which floated a single lime blossom. Next arrived a Platonic chochoyte, a masa dumpling usually served in broth. But, there being none in sight, the dumpling’s typical indentation served to cradle a tiny cube of panela cheese. The first “main” to appear was a single, impressive shrimp, with garlic foam, on a brushstroke of chileajo, a paste made from guajillo chiles—ethereal but effective. A mole negro adorning duck on a blue corn tortilla was enlivened by several welltoasted pods. Oaxaca, being almost as known for its varied moles as Puebla, a yellow rendition next made an appearance, cradling a sous-vide cooked Texas quail … and so it went until dessert, when a drink of light yet intense cacao (the guys roast and grind their own chocolate) and honey followed as a companion to a corn and roasted fig pudding. We sigh as abuela spins. sacurrent.com /// SUMMER FLAVOR 2014

CHEF BRUCE J. AUDEN Americana Comfort Cuisine Rich with San Antonio Ingenuity

3 Course Pre-Theater available nightly under $40. Just a short stroll to the Majestic, Aztec, Empire & Lila Cockrell theaters.

Biga on the Banks

Fine Dining on The San Antonio River Walk 303 PEARL PARKWAY, STE 111 · SAN ANTONIO, TEXAS · 78215

Overlooking the San Antonio River Walk

203 S. St Mary’s at Market Street • San Antonio, Texas 78205

210.225.0722 | www.Biga.com 70

SUMMER FLAVOR 2014 /// sacurrent.com

Arcade Midtown Kitchen Current critics picked Arcade as best cocktail program and best bar food for a reason in the yearly Best Of San Antonio issue. Chef-owner Jesse Perez is serving up inventive eats with modern techniques and excellent seafood and sauce varieties. Bonus: There’s also a delicious brunch filled with Mexican flavors. 303 Pearl Pkwy, (210) 369-9664, arcadesatx.com

used to make the “clean” food at this North Main eatery. Sandwiches, salads, tacos and pasta are all on the menu. Enjoy quirky, creative and (dare we say) healthy meals on the patio and bring a bottle of wine with you. 1022 N Main, (210) 229-9866, thecleanplatesanantonio.com

G Feast A Southtown neighborhood favorite for brunch and mod décor,

G Biga on the Banks Owner and chef Bruce Auden’s take on new American cuisine introduces seared duck with shiitake sauce, a close-tobouillabaisse with shrimp, scallop, lobster, clams, mussels, snapper, tuna and mahi. House made desserts also include a Grand Marnier soufflé to top off an exceptional meal. 203 S St. Mary’s, (210) 225-0722, biga.com

G Bite Modern décor meets lobster spring rolls at this South Presa location. Bite certainly isn’t skimping on flavors with steak tartare on toast, salmon cuadrado and bananas flambees. 1012 S Presa, (210) 532-2551, biterestaurantsa.com

Citrus Lunch buffet includes locally sourced ingredients with a Texas twist. Warm, inviting décor with splashes of bright colors set the scene for chicken fried lobster, killer crab cakes and paella. 150 E Houston, (210) 227-9700, hotelvalencia-riverwalk.com/citrus.htm

Boiler House Texas Grill & Wine Garden Housed in the former boiler house of The Pearl, this restaurant serves wines from around the world to complement its thoughtful dishes. The Texas Hill Country menu holds cheese and charcuterie plates, breads, market vegetables, steaks and seafood prepared by chef Jeff White. 312 Pearl Pkwy, Bldg 3, (210) 354-4644, boilerhousesa.com

Feast hits all the right notes. Duck tostadas, blueberry pancakes and chile macaroni ‘n’ cheese are favorites. Check out Feast’s social or happy hour for flavorful bites and classy cocktails fit for royalty. 1024 S Alamo, (210) 354-1024, feastsa.com

G NAO: New World Flavors Focusing on the flavors of Latin America, NAO, a Culinary Institute of America—San Antonio restaurant, offers an ever-changing menu that always includes flavorful plates to share, robust cocktails and entrees in celebration of ethnic fare. Take a culinary trip that blends flavor with a warm, modern setting in The Pearl. 312 Pearl Pkwy, Ste 2104, (210) 554-6484, ciarestaurants.com

G Restaurant Gwendolyn Historic charm and cuisine that recalls a time of local and seasonal ingredients can be found at Restaurant Gwendolyn. A daily prix fixe menu features organic, fresh and simple dishes and begs for multiple visits. Five- and three-course meals are offered at a discount on Tuesdays, Wednesdays and Thursdays from 5:30 to 6:30 p.m. 152 E Pecan, Ste 100, (210) 222-1849, restaurantswendolyn.com

Taps y Tapas Modern Mexican is done right with an emphasis on small plates and Texas craft beer on tap. Enjoy your brew outside on the charming patio at this Five Points establishment. Tapas come in tacos, tortas, sopes and fried chicken mole lollipops. Hungry for an entree? Try the chicken and waffles or huitlacoche mac ‘n’ cheese. 1012 N Flores, (210) 277-7174

The Clean Plate Sustainable and locally sourced ingredients are

Citrus As A Great Restaurant With A Fine Hotel Attached.

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

h San Antonio’s local markets and provisioners for the freshest and finest ingredients. All so that you may enjoy a meal

and worth coming back for. Who knows, you might even choose to stay the night so you can dine here again sooner.

S T R EE T, SAN AN TO N I O, T X

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

ers a fresh t wist on dining inside Hotel Valencia on San Antonio’s famed River Walk .

Tuna Tartare by Chef Robbie Nowlin

Think Of Citrus As A Great Restaurant With A Fine Hotel Attached. No offense to typical hotel restaurants, but Citrus is no typical hotel restaurant. Our daily menu E x eiscequal u t i vparts e Cinspiring, h e f , Jtantalizing e f f e r y and B adeliciously lfour innovative. We search San Antonio’s local markets and provisioners for the freshest and finest ingredients. All so that you may enjoy a meal worth talking about and worth coming back for. Who knows, you might even choose to stay the night so you can dine here again, sooner. 150 EAST HOuSTON STREET, SAN ANTONiO, Tx | 210. 227.9700 | HOTElvAlENCiA-RivERWAlk.COm sacurrent.com /// Flavor 2014

Texas. Tavern. Tradition.

$8 WEEKLY LUNCH SPECIALS- HAPPY HOUR 3-7PM MONDAY-FRIDAY 72

155 EAST COMMERCE STREET • 210-222-2521 • esquiretavern-sa.com

SUMMER FLAVOR 2014 /// sacurrent.com

CASEY HOWELL

PUB Stay Golden Social House 401 Pearl Pkwy, facebook.com/goldenglovessocialhouse Puro meets Pearl-adjacent at this laidback joint that packs a punch with seriously delicious cocktails. As the summer heat drags on and temperatures race past the previous day’s mercury line, Stay Golden Social House provides a chill place to fight the heat and grab a cocktail, both figuratively and literally. Owned by Jeret Peña (The Brooklynite) and Chris Erck (Viva Tacoland), Stay Golden Social House (or Golden Gloves Social House, as it was first known) takes the cocktail knowhow found at The Brooklynite and pairs it with a breezy setting that scrubs away any uppity notions. The space is splashed with boxing memorabilia of

A look inside Stay Golden

yesteryear and one mounted elk head (becoming signature décor for Peña projects). Seating can be found along the bar, with tall tables dotting the interior in the most practical of ways. Outside, patrons can settle in for the evening with one of the many mismatched patio chairs available. Stay Golden uses large wooden spools (as for winding cables) for tabletops and the patio is lit using globe-string lights to cement that laidback feeling. The menu is simple—beers on the right, boozy drinks on the left. Happy hour lasts from 4 to 7 p.m. Monday through Friday for $4 Moscow Mules, daiquiris, micheladas and $2 Lone Star and Pearls, but don’t expect things to get much pricier than that. Drinks, all under $10, range from the Sting Like a Bee, a ginbased elixir with honey, lemon, Fire & Damnation bitters (which contain capsaicin spice along with subtle smoke) and lavender soda to a Mean Left Hook with bourbon, house-made peach bitters, Fernet Branca and lemon-oleo. Something will hit the spot (and you’ll eventually hit the mat, after several). sacurrent.com /// SUMMER FLAVOR 2014

Everything Sports bar and lounge

! e d a m h c Scrat

Not your ordinary bar food!

Shenanygans I • 6422 Babcock Rd • (210) 690-1156 Shenanygans II • 8827 State Hwy 151 • (210) 257-9726

A TEXAS GASTROPUB

Fun Bar, Serious Food Premium Draft Brews Daily Happy Hour Kick Ass Sunday Brunch Open for Lunch & Dinner

210.497.7111 • 20626 Stone Oak Pkwy. • (Between Evans & 281) • KnifeForkGastropub.com 74

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B e h T t ya a d s e u T r u o TIKI Y

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m) a 2 m y (5p a d s e u T ded. y u r l e c v n i e enu, raws t m S i a k l i l t bre ssic m a l U c d a n Enjoy ng Drinks a Flami

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Private Parties | Happy Hour | Reservations Welcome 516 Brooklyn Ave | 210.444.0707 | www.thebrooklynitesa.com sacurrent.com /// SUMMER FLAVOR 2014

A PLACE TO DRINK (Happy Hour Mon-Fri, 3pm – 7pm $2.50 PINTS)

A PLACE TO SING (Best of San Antonio 2013, Best Karaoke Night Finalist)

A PLACE TO BE YOURSELF (Best of San Antonio 2013, Best Dive Bar Finalist)

FULL KI TCHEN OPEN TIL MIDNIGH T EVER Y DAY!

(SEE WEBSITE FOR FULL MENU)

A PLACE YOU NEED TO BE! HAPPY HOUR DAILY

FROM OPEN TILL 8PM $2 DOMESTICS • $2 IMPORTS • $2.50 WELL DRINKS 7920 Fredericksburg, (210) 614-8855

You asked for food...

We are proud to announce a new partnership with

Broadway5050.com Alamo Heights 210.832.0050 5050 broadway 76

SUMMER FLAVOR 2014 /// sacurrent.com

Food + Cocktails + Craft Beer

214 W Crockett St. • 210.444.1000 • Mon-Sun: 4p-2a • sohomartinibar.com

Big Hops Gastropub Craft beer by the glass or growler and killer bites are always on hand at Big Hops. Order smoked mac and cheese, pork sliders or a charcuterie board with your brew and take some home for later. Did we mention the beer floats? 22250 Bulverde, (210) 2678762, bighops.com

Blue Box Bar Located in The Pearl right across from The Sandbar is Blue Box, offering a blackboard full of tasty cocktails. Bartenders are friendly and accommodating to even the pickiest drinker or cocktail newbie. 312 Pearl Pkwy, (210) 227-2583

The Broadway 5050 San Antonio’s original, swanky good times bar has been an Alamo Heights favorite since opening its doors in 1927. With live music, a full bar and late-night food service on the weekends, this rockin’ joint has everything you need for a great night. Best of all, no cover! 5050 Broadway, (210) 826-0069, broadway5050.com

G Copa Wine Bar Voted best wine bar in 2014’s Current Best Of readers poll, Copa is worth a trip to the city’s North Side. Drink a glass of wine with your meal or take a bottle home for later. Tapas include paella fritters, warm spinach dip and pommes frites. Enjoy a caprese “pizzette” with a thin or gluten-free crust. 19141 Stone Oak Pkwy, (210) 495-2672, thecopawinebar.com

G The Esquire Tavern A San Antonio original, Esquire Tavern is anything but old. Sophisticated cocktails, wine and craft beers complement modern spins on classic munchies like chalupitas, a confit tuna melt and a short rib empanada. 155 E Commerce, (210) 222-2521, esquiretavern-sa.com

Freetail Brewing Serious brews ahead. Beers on tap change regularly and food comes by way of fantastic brick oven pizzas. Check their website for new beer release dates and what’s on tap. Lunch is made easy with weekday specials for $6. 4035 N Loop 1604 W, Ste 105, (210) 395-4974, freetailbrewing.com

The Best

BRITISH PUB

I N S A N A N T ON IO Daily Lunch Specials Dinner & Drinks Specials Happy Hour Everyday Best Sports Bar in Town Private Party/Meeting Room

(Advanced Reservations Required) George’s Keep The latest project by bar boss Stephen Mahoney, George’s Keep is likely his best effort. A collection of bar experts curated from around town creates the menu of concoctions ranging from light and refreshing to bold and boozy, and the digs fit seamlessly with Eilan’s luxury apartments and offices. 17101 La Cantera Pkwy, (210) 310-3733

The Lion & Rose Four locations around San Antonio in Alamo Heights, the Forum, Park North and Stone Oak serve up British pub fare and draft beer. Enjoy fish and chips, shepherd’s pie and bangers, mash and beans. Visit for weekly karaoke, open mic and trivia night. Multiple locations, thelionandrose.com

SoHo SoHo is the beautiful brainchild of owners Ronnie El Herrera and Lu Flores. Located in the former San Antonio Loan and Trust building, this New York City bar recreation is famous for its bank vault wine cellar. Architecture aside, the craft martinis are what really set this historic bar apart. 214 W Crockett, (210) 861-6419, sohomartinibar.com

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

Wurzbach Icehouse This Texas icehouse is home to an expansive beer list and cheap drinks. Food includes wings, Frito pie and corn dogs. 10141 Wurzbach, (210) 877-2100, wurzbachicehouse.com

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 STONE OAK: 700 E. Sonterra Blvd. #318 • 210-798-5466

thelionandrose.com

sacurrent.com /// Flavor 2013-2014

a t i r a g r Ma Man

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SUMMER FLAVOR 2014 /// sacurrent.com

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EXCELENCIA EN MARISCOS DESDE 1994

Open 11am-11pm â&#x20AC;˘ 210.436.6056 Happy Hour 3pm to 6pm, Monday-Thursday 3831 W Commerce St, San Antonio, TX 78207 www.elsietemaressa.com

facebook.com/ElSieteMaresSA 80

SUMMER FLAVOR 2014 /// sacurrent.com

@ElSieteMaresSA

JOSH HUSKIN

SEAFOOD El 7 Mares 3831 W Commerce, (210) 436-6056, elsietemaressa.com It really doesn’t get any more puro seafood than El 7 Mares, a 20-year Westside institution that proves you can get fresh seafood just down the street from Our Lady of the Lake University. Come for the ceviche, but stay for the full-service bar while taking in your favorite Mexican soap opera or futbol game on the flat screen. Sip on a Martini Macho from the recently expanded bar with Don Julio Blanco, serrano, cucumber slices, mint and citrus juices, or stick with a michelada.

Tostada Mixta with Ceviche

Come Friday nights, take in a cancion or two from the small band hopping from table to table asking for requests. Bring the whole family, make it a girls’ night or make it a date night—El 7 Mares is a lot roomier than it seems, yet the digs aren’t going to distract you from the task at hand—sampling un poquito de todo. Oysters on the half-shell, bacon-wrapped shrimp and various levels of surf and turf make sure each diner has plenty to choose from. The tostada mixta comes loaded with fish ceviche, shrimp, octopus and crabmeat mixed with fresh pico and hot serrano peppers, but find room for the coctel a la campechana. Served in small, medium and large iterations, the offering has just about every sea creature under the sea, complete with Texas-sized oysters. That’s what the tableside Valentina is for. sacurrent.com /// SUMMER FLAVOR 2014

Alc. 35% by Vol. (70 proof) Tequila Specialty imported by Brown-Forman, Louisville, KY ÂŠ2014. 82

SUMMER FLAVOR 2014 /// sacurrent.com

Camaron Pelado Seafood Grill What Camaron Pelado lacks in atmosphere it makes up for in delightful coastal dishes. Classic ceviche, mounds of shrimp and a piled-high tostada all at fair prices make for a superb lunch or dinner. Don’t miss the seafood caldos with shrimp, oyster, crab and octopus. 2918 W Commerce, (210) 434-6700, camaronpelado.info

Costa Pacifica Modern Mexican is served with a fresh, coastal flair. Specialty drinks and live music set off a total dining experience that includes a menu with tuna capaccio, crispy shrimp toritos, shrimp volcano and an octopus taco. 434 N Loop 1604 W, (210) 491-1378, costapacificausa.com

Mariscos El Bucanero Mariscos may be in the name, but firstrate Mexican from the asada plate, chile rellenos and enchiladas are on the menu. Of course, seafood lovers may also enjoy the molcajete de ceviche, camarones a la diabla or the fried fish. And don’t forget to try the fried shrimp. Many consider it the best in town. Stay tuned for a second Northside location. 16505 Blanco, (210) 408-9297, elbucanerosa.com

Muelle 58 Pacific flavors of the Mexican state of Mazatlan are in store at one of Stone Oak’s latest eateries. The cevicheria offers fresh takes on seafood cocktails, spicy agua chiles and tuna tartare in a setting reminiscent of the ocean. 19903 Stone Oak, Ste 202, (210) 267-5865

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

MAKE YOUR RESERVATION:

210.493.1600

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

Sandbar Fish House & Market Andrew Weissman’s Sandbar knocks it out the park with classic fish ‘n’ chips, oysters and a shrimp roll. The beer and wine list changes regularly and the key lime pie makes for a sweet ending. 200 E Grayson, (210) 212-2221, sandbarsa.com

Señor Cancun Señor Cancun is one of those restaurants that is more like an event, than simply a place to dine. The seafood is right out of the harbor fresh. The drinks are delicious and beautifully crafted. From the enchiladas verdes to the whole fish platter, there is no bad choice. 2502 Blanco, (210) 320-1896, senorcancun.com

G Starfish The newest venture by father/son team Rene and Diego Fernandez (of Azúca Nuevo Latino), Starfish is influenced by several cuisines. The menu even features a take on pigs in a blanket with shaved porchetta brioche, salsa verde and cabbage slaw. Other unusual options include squid ink pasta and a duck pot pie with a rhubarb salad pomegranate reduction and shaved beets. 709 S Alamo, (210) 3754423, starfishsa.com

Wildfish Seafood Grille Immediately upon opening in 2008, Wildfish became the go-to destination for seafood in North San Antonio. Featuring dishes such as North Atlantic Lemon Sole and Crispy Cashew Calamari, Wildfish added fresh ideas to the seafood market. It may not be the new thing anymore, but it’s still a fresh catch. 1834 N Loop 1604 W, (210) 493-1600, wildfishseafoodgrille.com

Join us from 4-7 PM any night of the week for

HAPPY HOUR.

1834 N. Loop 1604 W. • wildfishseafoodgrille.com sacurrent.com /// Flavor 2013-2014

JOSH HUSKIN

STEAKHOUSE Galpão Gaucho 20079 Stone Oak Pkwy, Ste 3100, (210) 497-2500, galpaogauchousa.com

Sizzling lamb chops 84

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We’re always looking for a bargain. So when a locally owned churrascaria opened up in Loopland, we made the pilgrimage up 281 for a taste of what Galpão Gaucho was grilling. After all, $21.50 for all-you-canmeat lunch sounded too good to be true. A stone’s throw away from Aldaco’s Stone Oak, Galpão Gaucho combines a bevy of rotisserie-cooked meat with an upscale, but accessible backdrop. You can drop in for lunch on weekdays, or dinner on weekends and not fork over an arm and a leg for a flank and a leg (well, drumstick). Salad bar? Yeah, they’ve got it; options include grilled asparagus, roasted beets, mozzarella, mixed green salads, chicken salad and plenty of toppings, as well as a hot bar with savory black beans, several varieties of rice and breaded bananas. A green card signals to the knife-happy gaucho’s you’re ready for the meat party and the main event is a rapid-fire carnivore’s dream. Choose from 13 cuts of meat including a fennellaced pork sausage, housefavorite picanha (or noble sirloin), rib eye, garlic beef and tender lamb chops. Even with dinner at $29.50, a trip to Galpão won’t set you back … except for the massive nap you’ll take within an hour of your visit. Sure, there’s a dessert menu available, but we doubt you’ll have any room left.

EVERY TUESDAY | AUGUST-SEPTEMBER

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Hot & Fresh Every Week! Sign up for our Flavor Friday e- newsletter For daily updates, check out our Flavor blog. sacurrent.com/flavor

MondAY-tHuRsdAY 9PM-11PM $ 5 dRinK sPECiAls

On The hisTOric riverwalk

849 e commerce street, #171 | san antonio, Texas 78205 | 210-225-7662 sacurrent.com /// SUMMER FLAVOR 2014

y d e m o Live ACWeek augh Your L

7 Nights

Ass Off!

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

Bohanan’s Prime Steaks and Seafood A wine sommelier, cigar list, top shelf spirits and, of course, premier steaks make Bohanan’s the ultimate experience in Downtown dining. Dinner by way of duck confit eggrolls followed by a 12-ounce rib eye is a feast fit for any steak fanatic. Flaming desserts made tableside include bananas foster, cherries jubilee, strawberries imperial and crepes Suzette. 219 E Houston, (210) 472-2600, bohanans.com

Josephine Street Café Since 1979, Josephine’s has always been

618 NW Loop 410, Near Airport 210.541.8805 LOLSanAntonio.com

National and Local Comedian s

849 E. Commerce @ Rivercenter Mall 210.229.1420 RiverCenterComedyClub.com

a downtown gem with its signature steak and whiskey offerings. Stop by Josephine’s for a 16-ounce Texas t-bone and feel enriched in a downtown tradition. 400 E Josephine, (210) 224-6169, josephinestcafe.com

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

G Little Red Barn This little red chophouse isn’t so little—its iconic building is visible from the highway. For over 50 years, Little Red Barn has catered to hungry SA diners in a folksy dining hall. 1902 S Hackberry, (210) 532-4235, littleredbarnsteakhouse.com

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

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Myron’s Prime Steak House Steaks take center stage but also memorable is the jalapeño mac and cheese, stuffed tomatoes and bread pudding with Maker’s Mark sauce. Be sure to check out the extensive wine list. 10003 NW Military, Ste 2101, (210) 493-3031, myronsprime.com

Perry’s Steakhouse & Grille Texas-bred Perry’s got its start as a small butcher shop in 1979 and has grown with locations in Austin, Dallas, Denver, Chicago and San Antonio. Steaks are butchered inhouse and Perry’s famous pork chop is carved tableside for a signature experience. 15900 La Cantera Pkwy, Ste 22200, (210) 558-6161

sanAntonioBeerFestival.com

G Tejas Steakhouse & Saloon Eat in cowboy fashion with a wooden dining room, country dancing and Go Texan top sirloin in the Hill Country. Try the BBQ quail with house-smoked jalapeños, pecan pesto and Texan Oaxacan chees, the Akaushi beef pepper steak with Akaushi cheddar and eggs Benedict Southwestern-style for Sunday brunch. 401 Obst Road, Bulverde, tejassteakhouse.com

SATurdAy, OCTObEr 18Th 1:30 - 6:30 pm • maverick park EArLy AdmISSION VIp: NOON GENErAL AdmISSION: 1:30pm Presented By

Flavor 2013-2014 /// sacurrent.com

BeneFiting

Texas de Brazil Influenced by the flavors Porto Alegre, Brazil, Texas de Brazil takes the cuisine of Brazil and combines the hospitality of Texas for a meal unique to this churrascaria. Brazilian sausages, picanha, prosciutto and leg of loin are reliable staples. Hit the salad bar for a lighter choice. 313 E Houston, (210) 299-1600, texasdebrazil.com

Tony Roma’s In 1987 owner Robert Stoky opened Tony Roma’s on the Riverwalk and since then the famous rib joint has evolved to include both vegan and gluten free items, while boasting the coldest beer on the Riverwalk at 29 degrees. 849 E Commerce, (210) 225-7662, tonyromas.com/san-antonio-rivercenter

sacurrent.com /// SUMMER FLAVOR 2014

CASEY HOWELL

SUSHI Sushi Seven 19141 Stone Oak Pkwy, Ste 507, (210) 496-7777, sushi-seven.com Sometimes wasabi just doesn’t cut it. If you prefer your sushi a little hotter, and with a serious hint of San Antonio spice, Sushi Seven is probably right up your alley. Opened by several of the same chefs who tackled Sushi Zushi’s eight locations in SA, Sushi Seven promises an equally extensive menu, while delivering on Japanese-Mexican fusion just outside Loop 1604. Sure, you’ll find some traces of cream cheese, but there are plenty of rolls to be had at the hand of these chefs. 88

SUMMER FLAVOR 2014 /// sacurrent.com

The Tricolor Roll (back) and the Spider Roll

The digs are bright and airy, but you’re not there for the décor. Stop by for fresh sashimi, or choose from the epic list of 40-plus rolls such as the Tricolor, with fried crawfish, spicy tuna and multicolored tobiko, or fish roe. Need a bit more heat? Check out the Habanero roll with fresh yellowtail, cilantro and avocado nestled inside, as wasabi-infused green, squid-ink black and stoplight-red roe (infused with habanero) add more subtle nuances. You can’t go wrong with the bento box specials available for lunch. Skip the teriyaki chicken in favor of the chirashi rice bowl, a sampler mix of tuna, yellowfish, salmon, escolar, tako (octopus), sweetened shitake mushrooms and delightful tamago (or Japanese omelet) squares, or smoky agedashi tofu, two large cubes of lightly fried silken tofu topped with bonito fish flakes. Familiar? Mostly, yes, but worth a visit to check out the flavorful differences.

Godai Sushi Bar and Restaurant Fusion sushi with a Western flair is the vibe at Godai. Classic sushi rolls, sashimi and yakisoba are all on the menu. There’s even a fried Oreo dessert. 11203 West, (210) 348-6781 godaisushi.com

Kai Japanese & Asian Cuisine Colorful plates with matching taste, this authentic Japanese restaurant serves affordable lunch specials and bento boxes. Try the shrimp tempura and a sake-rita. Multiple locations, kaisushisa.com

Kawashi Sushi Vinny’s Donuts is out, Kawashi Sushi is in. Opened by the same owners, Kawashi features a gamut of eats from fresh appetizers, Chinese specials, sushi combos and noodles. There’s plenty to choose from. 124 Broadway, (210) 314-1781

Koi Kawa Japanese Restaurant A bright dining space near the San Antonio River is the setting for creative sushi, tasty sashimi and warm katsu don. Noteworthy menu items include the iced green tea and tempura ice cream. 4051 Broadway, (210) 805-8111

Niki’s Tokyo Inn Don’t let the outside fool you. Inside is masterful sushi, fresh and simple. Some even say it’s the most authentic Japanese food in town. Grab a seat at the sushi bar and don’t miss the tempura dinners or ramen. 819 W Hildebrand, (210) 736-5471

Osaka Japanese Steak & Sushi The bright red sign begs a visit to the Broadway or Bandera location. Warm kitchen dinners vary in flavor and price for any diner and sashimi is served fresh. Customizable sushi bento boxes make a great lunch or try a kitchen bento for something fresh-fried. Multiple locations, facebook.com/osakajapanese-steak-sushi

G Rock San Thai + Sushi Bar Rock San brings something different to the San Antonio sushi scene with “appethaizers,” Thai dishes and a very local USAA roll. Try the Prince of Thais with panseared salmon and asparagus or fish tacos with minced snapper. 5238 DeZavala, Ste 124, (210) 561-0011, rocksanrestaurant.com

Sapporo Just off I-10 near UTSA Boulevard is Sapporo with affordable and close sushi for hungry students on a budget. Killer bento boxes, hearty noodle bowls and flavorful rolls are unbeatable at these prices. 5638 Hausman, (210) 314-4423

G Sumo Steakhouse & Sushi Bar Dinner and a show is done well here with a variety of dinner options, house butchered beef, a pleasing sushi menu at reasonable prices and stellar cocktails. Try the fruity fuji mai tai, sumo margarita or Zen cooler. 8342 I-10 W, (210) 541-8100, sumosanantonio.com

Mention this ad for complimentary appetizer.

Sushihana Appetizers are as simple as edamame or as elegant as seared scallops, but sushi is the real standout here. Take in the careful attention to detail and presentation from the sushi chefs, and try assorted nigiri or a specialty roll. Go with recommendations from the sushi chef. 1810 NW Military, (210) 340-7808, sushihanasan.com

Sushi Zushi With four locations around the city and a usual winner during our annual Best Of SA readers poll, Sushi Zushi is a San Antonio favorite. Texas flavors influence this menu with the spicy LIR roll and spicy tuna roll. The warm katsu curry comforts the sushi averse. Pair it with a strawberry gingertini or blackberry smash from the bar. Multiple locations, sushizushi.com

G sacurrent.com /// Flavor 2013-2014

SUMMER FLAVOR 2014 /// sacurrent.com

La Cantera ArtFest Flavor7.875x10.25:Layout 1

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October 18-19

Jimmy McDonald

National juried artists along the promenade

Culinaria Jazz Brunch

Saturday • October 18 • 10 am - 9 pm Sunday • October 19 • 11 am - 6 pm

Brunch is better with Jazz.

Featuring national fine artists and craftsmen displaying hand-made glass, jewelry, metal work, mixed-media, painting, sculpture, photography, textiles and wood.

What better way to celebrate an Art filled weekend than enjoying a lovely jazz brunch with chefs preparing you for a great day perusing art with your friends.

For tickets, visit Culinariasa.org and get in on this trendy tradition. Sunday • October 19 • 11 am - 1 pm at the Shops at La Cantera.

Free to the public. All price-points.

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FLAVOR SUMMER 2014 SAN ANTONIO’S ULTIMATE FOOD LOVER’S GUIDE SACURRENT.COM