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Lüke San Antonio
125 E. Houston St. • (210) 227-5853 • lukesanantonio.com
There are several reasons we chose Lüke SA as our cover restaurant. Namely, chef John Russ usually pulls all the tops when it comes to restaurant week. Stop in for choice of chargrilled eggplant with blackfin tuna (we tasted the dish during our cover shoot and it’s a winner) or Texas white potato gnocchi with Louisiana crab (and truffles!), Nola-style barbecue shrimp or jambalaya-stuffed pork chop and their legendary desserts a la mode.
15900 La Cantera Pkwy., Suite 2200 • (210) 558-6161 • perryssteakhouse.com
You better take it easy during the day because you know you want to try that famous pork chop for dinner. If you’re not feeling the swine, choose from the 6-ounce filet Perry with jumbo lump crabmeat or the grilled salmon.
152 E. Pecan St., Suite 100 • (210) 222-1849 • restaurantgwendolyn.com
Whatever’s on the three-course menu at Gwendolyn will likely be a hit. The restaurant takes recipes from the 1800s, updates them with modern techniques and no electrical appliances for an outstanding experience every time. 152 E. Pecan St., Suite 100
520 E. Grayson St. • (210) 236-7422 • shuckshack.com
Seafood is expensive, y’all. Any way you slice it, an awesome time at Shuck Shack will cost you. Make it out for dinner for your choice of oysters, hushpups or deviled eggs, chilled corn and lobster bisque, Shack salad or shrimp cocktail and choice of half a lobster roll, market fish and chips or lump crab salad sandwich. You’re making off like a pirate.
Southerleigh Fine Food & Brewery
136 E. Grayson St., Suite 120 • (210) 455-5701 • southerleigh.com
The kitchen staff at Southerleigh doesn’t disappoint. Their first-week menu includes choice of gulf Bluefin tuna in a jar, smoked meatloaf with roasted tomato jam and jalapeño grits or long-stewed chicken and dumplings for lunch. At dinner the choices get even more luxurious with choice of pan-fried pork schnitzel with brewery sauerkraut mushroom gravy, lightly grilled gulf grouper with smoked green tomato butter or blackened grass-fed beef culotte.