Pinch Boil House relocated to its Alamo Heights digs in 2021. Credit: Instagram / pinchboilhouse

Pinch Boil House — a restaurant that grew out of Southeast Asian-inspired crawfish boils thrown by its founders — will shut down after 10 years in business.

Pinch owners Andrew Ho and Sean Wen announced the closure plans in a Saturday Instagram post, saying Sunday, April 27, will be the last day of service for the restaurant, located at 5130 Broadway in Alamo Heights.

“This was an extremely difficult decision that we weighed carefully — particularly because Pinch has given us so much opportunity and has also given us a chance to be part of such a rich tapestry of human beings that are in food [and] beverage,” the post by the James Beard Award-nominated chef-owners said. “The hardest part of all of this is saying goodbye to you all — the guests, the regulars, the day ones, the friends, the pop-up DOGs, our chosen family.”

After two years of running pop-up crawfish boils that blended Vietnamese and Cajun flavors, Ho and Wen launched the first brick-and-mortar Pinch in downtown’s Rand Building in 2017. Four years later, they relocated the restaurant to its current Alamo Heights location. In addition to a variety of flavorful seafood boils, the eatery offers banh mi sandwiches, rice bowls and appetizers.

Ho and Wen didn’t reveal their reasons for shuttering Pinch in the restaurant’s Instagram post. However, the closure comes as the pair are growing Curry Boys BBQ, a critically lauded concept they launched in 2020 with partner Andrew Samia.

Curry Boys BBQ, which blends Texas-style barbecue with Southeast Asian curries, opened a second San Antonio location in Stone Oak last summer and toward the end of the year revealed plans for a satellite in Nashville.

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This article appears in Apr 16-29, 2025.

Sanford Nowlin is editor-in-chief of the San Antonio Current. He holds degrees from Trinity University and the University of Texas at San Antonio, and his work has been featured in Salon, Alternet, Creative...