Welcome to Flavor (Winter 2014) 

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The dining options keep expanding in San Antonio, and that's most definitely a good thing.

But let's catch up on what's happened around San Anto dining circles since this summer. In June, Cockasian Food Truck found a new owner in Luciano Valadez of Taps y Tapas; Locavore started serving a variety of cuisines out of a bright yellow food truck using Texan ingredients.

July kicked off with more TV love for San Antonio, this time via Cooking Channel's Man Fire Food, when host Roger Mooking visited with Johnny Hernandez and learned about the chef's cabrito. The folks at H-E-B opened a new location in Stone Oak, which includes Oaks Crossing Restaurant & Bar, the grocer's first bar. More than 20 of our fave eateries across town participated in the third Charcuterie Week, put on by Defining Delicious and Restaurant Gwendolyn. Kate's Frosting closed its Alamo Heights store to concentrate on expanding the offerings at the original location.

The August temperatures couldn't keep eaters down as Alamo City Provisions, a new chefs group and roving dinner series, kicked off at the Josephine Theatre. In hospitality dining, Robbie Nowlin took the reins at Citrus inside Hotel Valencia as chef Jeff Balfour focused his efforts on opening Southerleigh Fine Food & Brewery in the Pearl. Cocina Heritage Restaurant opened off Commerce with a slew of pre-Hispanic and colonial Mexican dishes. Culinaria kept us happy with its biggest-ever Restaurant Week, which featured new price tiers. Luca Della Casa, executive chef at Silo Elevated Cuisine, came in a close second on Food Network Star. Austin's Lick Ice Creams opened a location at the Pearl, while Say-She-Ate opened a small kitchen inside SoHo Wine & Martini Bar. The bummer of the summer came when Jason Dady shut down Tre Trattoria Downtown to focus on new concepts. Foodies cheered at the end of August as Cured and Hot Joy both earned nods in Bon Appetit magazine's Top 50 Best New Restaurants list (Hot Joy came in at No. 7).

September was a busy month as chef Luis Colon opened the popular Folc in Olmos Park. Augie Cortez opened a second, beefier location, Augie's Alamo City BBQ Steakhouse, in the heart of downtown. The much-anticipated Cookhouse (brought to you by the same folks behind Where Y'at food truck) opened in mid-September and has never looked back, while Chris Cullum announced Attagirl Ice House next door. Not to be outdone, Alamo Ice House fired up more barbecued meats in a chill Hill Country-esque location nestled in downtown.

Cured received more accolades, this time from the folks at Esquire, which named it a runner up in October for this year's Best New Restaurant in America. Gaucho Gourmet announced the opening of a cheese-tastic new joint, The Texas Cheese Cellar off Broadway and Avenue B. Tickets for Alton Brown's The Edible Inevitable Tour went on sale, and the celebrity chef/author will visit the Tobin this April.

Things heated up in November as Big Bob's Burgers announced a third location off Loop 1604. Eaters couldn't get enough of In-N-Out Burger, which opened its first San Antonio location on Culebra. In market news, the Quarry Farmers & Ranchers Market lost its lease with the Alamo Quarry. No worries, they've found a new home at The Yard on McCullough.

We kept warm during the chilly temperatures of December with the opening of Concrete Jungle, a new tiki bar in Southtown.

For upcoming food festivals and events, check out our Food Lover's Calendar. Stay hungry, San Antonio.

Table of Contents

Culinary Dream Teams: Mark Martinez, John Philpot and Quealy Watson

Culinary Dream Teams: Diego Galicia, Rico Torres and Jesse Torres

Culinary Dream Teams: Tim McDiarmid and Rebel Mariposa

Culinary Dream Teams: John Russ and Elise Broz

Hot San Antonio Restaurants: 10 spots to visit ASAP

5 Decadent Desserts That Will Make Us Forget Calories

5 Trending Ingredients for Your Pantry

No Weak Links Here: 6 chains that break the mold

Farmers Market Know-how: Get familiar with these staples

6 Essential Farmers Markets in San Antonio

Warm & Bright: Hot, spicy, smoky cocktail trends

Beers We Love: 6 Brews for every palate

13 Ways to Get Your Drink/Grub on in 2015

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