News and notes from the San Antonio food scene
The big news in the local restaurant industry last week, of course, was the grand unveiling of the Tower of the Americas’ $16-million makeover. Landry’s Restaurant Inc. President Tilman Fertitta says the recently opened Eyes Over Texas restaurant within the landmark is the corporation’s number-one dining destination. The revolving restaurant, with floor-to-ceiling windows that provide a picturesque view of the Alamo City, stays true to the tower’s original 1968 décor, yet with a modern, 21st-century feel. Chef Andrew Friend, from New Orleans’ Mr. B’s Bistro, is offering an array of Cajun-flavored Texas favorites, from Filet Mignon to Tequila Lime Shrimp. Open for lunch and dinner Sunday through Thursday, 11 a.m.-10 p.m., and Friday and Saturday from 11 a.m.-11 p.m. Reservations: 223-3101.
New downtown restaurant addition the Banned Books Café recently opened inside the World Trade Center Building, 118 Broadway. The café serves breakfast and lunch, including salads, sandwiches, empanadas, fresh New Mexico pistachios, and a soup of the day. True to its name, a bookshelf holds an annual report on banned and challenged books in the Texas Public School System along with a selection of banned books. Current readers looking for a little Party Lines wisdom can visit café proprietor and former Current staffer Michael Cary 8 a.m.-4 p.m. Monday-Friday. 224-5069 for more information.
According to the American Cancer Institute, the Founding Fathers’ diets were high in salt, fat, and meat, which they washed down with ale and cider, safe water often being in short supply. In that spirit, the Central Market Cooking School is offering Food & Beer for the Fourth of July. The menu includes Cheese and Beer Soup with Garlic Croutons and Kielbasa Sausage, Guinness-Battered Asparagus & Onion Rings, Beef Tenderloin with a Dark Ale & Mushroom Sauce, and a New-York-style Cheesecake. Chef John Tamez will also recommend appropriately patriotic beers, all for only $45. 6:30-9 p.m. Monday, July 3. Call 368-8617 for info and reservations.
Even as you read this column, somewhere in Alaska salmon destined for the cannery are being sucked out of a boat’s hold with a giant vacuum cleaner. These aren’t the fish you’ll find at Crumpets (3920 Harry Wurzbach), though, where Chef Francois is serving wild, line-caught Alaskan King, Sockeye, and Coho Salmon. For more info, or reservations to catch this healthy treat while it’s in season, call 821-5454.
Angela Chambers, Christina Martinez, and Elaine Wolff
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