Writing, marketing and enjoying great food in San Antonio
Sure, it’s time to fire up the grills and let the flames kiss plenty of meats and veggies into deliciousness, but summer is also a time for much more. We asked three local chefs—Elizabeth Johnson at Pharm Table, Michael Sohocki from the Gwendolyn Group and Mark Weaver at Periphery—to share recipes that bring new vitality…
Long before Savor opened its doors, its lineage cast an intimidating shadow. Its predecessor as student restaurant for the Culinary Institute of America’s San Antonio campus, Nao, delighted with regional Latin American specialties. The former tenant of Savor’s space, The Sandbar, was the city’s finest seafood restaurant before it closed in 2016. Savor takes a…
A restaurant is a fragile entity that can slip and crash on the vicissitudes of timing, circumstances or mere whims. A place that succeeds wildly at an original location can stumble when it expands, moves or even changes a longtime menu. So it’s impressive and gratifying to see Bella on the River move from the…
Create your foodie bucket list with this roundup of best places for unique tacos, over-the-top desserts and Asian food favorites for every craving. Read more at: https://www.sanantoniomag.com/March-2019/Best-of-the-City-2019-Eat–Drink/
Read more at https://www.sanantoniomag.com/February-2019/The-Best-Pizza-in-San-Antonio/ Maybe San Antonio doesn’t offer a singular pizza type with trademark touches like the burned blisters of a pizza napoletana, the foldable perfection of a New York pie or the knife-and-fork dive of Chicago’s deep dish. But even without a signature style, our city is still a pizza kind of town.
New year, new healthy eating habits. But what exactly does that mean? Vegetarian? Paleo? Vegan? Keto? South Beach? “Here’s the problem: people read about these different approaches to diet,” says Elizabeth Johnson, chef/owner of Pharm Table. “It’s like picking a random book from the bookshelf and not knowing what’s in it.” So start by keeping…
Even though PJ Edwards and his team employ strong culinary technique in his kitchen, he avoids the term “chef-driven” when talking about Meadow, the restaurant he opened this fall at the Alley at Bitters. Instead, he calls it “ingredient-driven,” and that distinction explains why this neighborhood spot also serves as a delicious and beguiling dining…