Writing, marketing and enjoying great food in San Antonio
The best part about walking into the cozy little Extra Fine bakery just north of downtown is discovering which assorted goodies the creative mind of pastry chef Jessica Philpot, who goes by Jess, has concocted that day—rye chocolate chip cookies, blueberry yuzu muffins, decadent cinnamon rolls. Since 2014, Philpot has been the sweet genius providing the…
Dining out as we knew it is gone. At the start of the year, one of my most profound joys that came from visiting a restaurant was when diners at an adjacent table would make casual conversation and leave my wife and I feeling like we’d made new friends while enjoying a leisurely meal. Now, we…
Whether the family-sized takeout order was a little too big or you’ve carted home leftovers after venturing out to a restaurant, that extra food can transform into terrific ingredients for new dishes. Think of it as a way to stretch your kitchen creativity and your budget. Read more here.
Chef Daniel Mendoza’s brilliant dishes make Los Azulejos’ menu sing with a new voice that San Antonio needs to hear. A native of Nuevo Laredo who trained at Le Cordon Bleu Paris, the chef continued his studies at University of Nevada Las Vegas and then by working in resort restaurants, including Emeril’s New Orleans Fish…
We have two main styles of San Antonio barbecue. The first is barbacoa, traditionally steamed whole beef head but most places now make it with beef cheek. It’s beautifully tender and a weekend tradition among many families here. The other version of San Antonio barbecue brings the famous Central Texas style into the Mexican American experience. …
At first thought, a chile poblano stuffed with shredded lamb seems like a combination that shouldn’t work. Then those initial bites deliver a touch of crunch from the crisp batter along with an herbaceous, slightly tart chimichurri, artfully bringing together the contrast of the earthy lamb and vibrant chile. By the third bite, you’re asking yourself…
The longer the coronavirus requires restrictions on public gatherings, the more I fear my favorite restaurants will disappear. Whether they’re the chef-driven dining destinations that attract visitors from throughout the world, or the family-owned taquerias that give San Antonio its character, they’re all in danger. As a one-time restaurateur who has written about restaurants since 2009…
After snagging a spot on the list of the city’s Best New Restaurants, how does the team at Mako’s on the Creek top it? They don’t. Instead, they focus on what brought regional attention in the first place: Delightful dishes from a compact menu, attentive but casual service and a sleek, modern yet accessible design. “It’s…
From his restaurant empire in Los Angeles, Josef Centeno serves as one of the country’s most prominent evangelizers of San Antonio cuisine. He’s a native San Antonian who graduated from San Antonio Academy, Central Catholic High School and the Culinary Institute of America in Hyde Park. His food lineage is strong. His father was a butcher…
After five years as one of the city’s top restaurants, Cookhouse had no real reason to change. Most nights brought full dining rooms and plenty of strong reviews from diners and critics alike who raved about the classic New Orleans dishes and vibe from chef/co-owner Pieter Sypesteyn. So why shift course? Sypesteyn compares a restaurant…