Fans of great views and even better lattes will get a kick out of Paramour's (102 9th St., Suite 400, 210-340-9880) new coffee program, which debuted on Monday, December 7. Helmed by Jesse Daniel Garcia, most recently at Press and Halcyon before then, the menu features classic coffee items such as lattes, cortados, macchiatos and pour overs made using a top-of-the-line Slayer Espresso machine. Pair your coffee with pastries from La Panaderia from 7 a.m. to 4 p.m. Monday-Friday and 8 a.m. to 4 p.m. Saturday and Sunday. Cocktail service starts at noon on weekdays.
Over on the renovated St. Anthony Hotel (300 E. Travis St., 210-227-4392), Rebelle is now serving lunch! Pardon the exclamation point, but this marks chef Stefan Bowers' return to lunch service after seven years of dinner, and who hasn't wanted to eat Feast-like items come noon? The restaurant will serve lunch, with free valet parking, from 11 a.m. to 2 p.m. and the menu includes starters (fried camembert wheel, fried oysters, grilled sourdough naan and potted Iowa white cheddar); salads (a baby green salad with tomato, hazelnut, mushrooms, chevre, cucumbers and shallot vinaigrette is one of four options including a pulled duck confit salad); sandwiches (a double burger, French dip, goat cheese BLT and roasted pork shoulder); and a series of entrees including chicken in green curry, Merguez ground goat kebabs, garlic-oregano Parisian gnocchi and short rib ragu.
The tide is changing over at Shuck Shack (520 E. Grayson St., 210-236-7422), which has announced its new winter menu and hours. The coast-inspired eatery will open 11 a.m. to 10 p.m. Tuesday-Saturday and noon to 8 p.m. Sundays with jumbo lump crab cake with "Fall Salad," fried oysters with fixin's and curbside pick-up of their can't-miss soups — clam chowder, lobster bisque or oysta chowda — all served with a Bakery Lorraine baguette.
Seafood lovers should also note El Siete Mares (3831 W. Commerce St., 210-436-6056) has added 15 new dishes to their already extensive menu. Stop in for huachinango zarandeado (whole, butterflied red snapper marinated in chiles and charbroiled); Mar Y Tierra (lobster tail sautéed in garlic served alongside grilled skirt steak and two jumbo shrimp) and arroz negro 7 Mares (black seafood rice with seafood and oyster sauce).
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