Writing, marketing and enjoying great food in San Antonio
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…
We did our best to pace ourselves as waiters presented oversized skewers of meat to our tables, tempting us to continue piling slices of deliciousness onto our plates. It was during this main course that one of our servers paused to ask a crucial question: “Would you care for some chimichurri, perhaps some chiles toreados?”…
Meet the 10 best new restaurants in San Antonio. From fresh takes on South Texas cuisine to artfully crafted classics and pizza worth planning a night out for, the menus and atmospheres at these eateries prove that the city’s culinary scene is more than hitting its stride. Read more at: https://www.sanantoniomag.com/October-2019/The-10-Best-New-Restaurants-in-San-Antonio/
Perhaps only through the power of barbecue can a 60-year-old joint in a city best known for pecans transform into one of the culinary world’s newest sensations. At Davila’s BBQ in Seguin, third-generation pitmaster Adrian Davila has become a bonafide culinary celebrity, complete with a widely acclaimed book, and regular appearances on the Cooking Channel…
Plenty of couples can finish each other’s sentences, but chefs Gwyn and Justin Hammerson take it a step further: they can finish cooking each other’s dishes. “We just work really well together,” Justin says. “Our communication is on-point. We’re a good team. I don’t think all spouses could do it.” At Kindling Texas Kitchen, a…
It’s been a wild couple of years for Chef Jeff White. In 2017, he left a steady gig leading the kitchen at Boiler House to start his own venture along with his wife, Jenn. While the pair worked on their dream project, they ran Brindles Awesome Ice Cream and East Side institution Tucker’s Kozy Korner….
Six years after opening The Granary ’Cue & Brew, Tim Rattray knew something had to change. Sure, he was hailed nationally by Esquire as the “future of barbecue” for transforming post-oak smoke into a sophisticated ingredient in a culinary repertoire. The acclaim led to a full dining room and visits from chefs around the country…
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…