Feast isn't going anywhere any time soon since the eatery's owner, Andrew Goodman, triumphed with a recent court ruling against landlord entity Santos Holdings. The Southtown staple known for its New American cuisine will remain at its 1024 S. Alamo location at least through July 2018, and has the choice to opt for an additional three years. The end of this yearlong lease battle will help finally get the ball rolling on Goodman's second Southtown restaurant, which he plans to open inside the Fire Station No. 7, with chef Stefan Bowers as a business partner. The duo is also collaborating on a new restaurant inside the St. Anthony Hotel, which they hope to open within the next three months.
Easter menus are still rolling in. Don't forget to get those reservations in for this Sunday or else you'll be SOL come brunch-time. This only happens once a year: Cured (306 Pearl Pkwy., Suite 101, 210-314-3929) will open its doors on Easter for a special à la carte menu of French toast with bananas foster and praline bacon, grits and grillades and (probably the only way you can enjoy plenty of family time) table-side mimosas. The kiddos can enjoy a special treat in the "Worms, Dirt & Mud" dessert with chocolate cake crumble, gummy worms and chocolate mousse.
The menu for Silo Elevated Cuisine & Bar also looks intriguing. The Alamo Heights (1133 Austin Hwy., 210-824-8686) and 1604 (434 N. Loop 1604 W., 210- 483-8989) locations will host a three-course Champagne brunch at $38 per person with several options including choice of lobster bisque, ancho braised pork ragout or signature chicken fried oysters; grilled Texas redfish, eggs Benedict, pan-seared sea scallops or Maine lobster roll as a second course; and choice of vanilla bean cheesecake, dark chocolate truffle mousse or toasted coconut mousse pie for dessert. Stone Werks Big Rock Grille's three locations will feature a special brunch and drink menu from 10 a.m. to 2 p.m. on Easter Sunday with $2.75 mimosas, sangria and bloody marys.
Starfish (709 S. Alamo, 210-375-4423) joined the brunch game two weekends ago. Available Saturdays and Sundays, the brunch is served 11 a.m. to 3 p.m. and includes chef Diego Fernandez's rye and buckwheat waffles with halibut cheek and salmon. The menu also features smoked salmon with a poached egg, green tea hollandaise and a hominy cake along with caramelized bananas and Nutella crepes.
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