Thursday, August 13, 2015

5 Intriguing Menus For Culinaria Restaurant Week

Posted By on Thu, Aug 13, 2015 at 4:11 PM

click to enlarge Culinaria Restaurant Week begins August 15 - COURTESY
  • Courtesy
  • Culinaria Restaurant Week begins August 15

Get your stretchy pants ready. Culinaria Restaurant Week, San Antonio's annual restaurant showcase, begins August 15. Despite the name, the celebration of the city's culinary scene lasts for two weeks, through August 29. Participating restaurants offer special three-course, prix-fixe, lunch and dinner menus that are too tempting to pass up.

Restaurant Week offers two price levels. Tier 1 restaurants offer $15 lunch and $35 dinner menus. The more price-conscious Tier 2 menus feature $10 lunches and $25 dinners. Reservations aren't required, but they are recommended, so give the restaurant a call ahead to make sure you can get a table. 

With over 70 participating restaurants, diners have an abundance of special menu choices. So here is a selection of Restaurant Week menus that got our stomach growling. Get familiar with all the Restaurant Week menus at

La Botánica
2911 N St. Mary’s,(619) 886-2594

La Botánica's ceviche Huehuecoyotl - DAN PAYTON
  • Dan Payton
  • La Botánica's ceviche Huehuecoyotl

The recently opened, vegetarian-friendly eatery from Danny Delgado and Rebel Mariposa is offering a dinner-only sampling of some of their stand-outs, including their must-have ceviche Huehuecoyotl, which we highlighted in our review last week. The vegan-friendly ceviche features lime-infused oyster and clam mushrooms. (Tier 2, $25)
1st course (pick one)
Ceviche Huehuecoyotl
Ms. Bella’s red beans and rice balls
Delicious Salad #1

2nd course ​(pick one)
Empanada plate
Nothin Fishy about These Fish Tacos

3rd course ​(pick one)
Mexican chocolate tartlet

Biga on the Banks
203 S. St. Mary’s St., Suite 100, (210) 225-0722,

click to enlarge Biga on the Banks - COURTESY
  • Courtesy
  • Biga on the Banks

Deciding between the Kobe burger and the red snapper with crispy bacon on Biga's dinner-only menu will be a hard choice. (Tier 1, $35)

1st course (pick one)
Chilled potato cilantro soup with chili cornbread
Grilled Texas beets, fresh ricotta and lemon arugula

2nd course ​(pick one)
Kobe beef burger on a caramelized onion bun
with heirloom tomatoes, lettuce, foie gras scented fries
Add gruyere and mushrooms $4 Add foie gras $15
Seared true American red snapper, pappardelle with dill,
crispy bacon, cucumber, carrot coulis

3rd course ​(pick one)
Lemon Custard Wedge with blueberry compote and coconut ice cream
Chocolate, raspberry mousse bar with orange marshmallow

The Granary 'Cue & Brew
302 Avenue A, (210) 228-0124,

click to enlarge "Beer & Pretzel" soft serve - GRANARY 'CUE & BREW/FACEBOOK
  • Granary 'Cue & Brew/Facebook
  • "Beer & Pretzel" soft serve
Go for the meat. Stay for Chef Tim Rattray's unconventional ice cream. (Tier 1, $35)

1st course (pick one)
Fried green tomato with onion marmalade and ranch ice cream
Grilled lettuce with pistachio vinaigrette, smoked garlic and cured egg yolk

2nd course (pick one)
Beef clod with tomato caramel, pickled celery, coffee quinoa crunch, "corn bread"
Smoked chicken, carolina gold rice, tomato, marjoram, olive, bread crumb

3rd course (pick one)
Buttermilk chess pie, cane syrup, chantilly
"Beer & Pretzel" soft serve, ice cream swirl, mustard caramel, pretzel crunch

Ocho at Hotel Havana
1015 Navarro St., (210) 222-2008,

click to enlarge OCHO/FACEBOOK
  • Ocho/Facebook

The antelope braised short ribs have our mouths watering, but hurry their dinner-only Restaurant Week menu only lasts until August 22. (Tier 1, $35)

1st course (pick one)
Ocho tortilla soup (traditional tortilla soup with pull chipotle chicken, avocado, cilantro and tortilla chips)
Havana chop salad (mix arugala and heart of the romaine with cucumbers, cherry tomatoes, carrots, queso fresco and alfalfa sprouts

2nd course (pick one)
Antelope braised short ribs (coffee braised antelope short ribs with guajillo creamy polenta, natural jus and roasted corn relish)
Applewood smoked amberjack (mix vegetables hash with pineapple butter sauce)

3rd course (pick one)
Havana mini churros with sugar, cinnamon, lemon cur and cajeta
Shiner beer cake with fesh fruit, mix berries sauce and Texas honey crema fresca

Boiler House Texas Grill & Wine Garden
312 Pearl Pkwy, Building 3, (210) 354-4644,
click to enlarge 1619432_962109047150344_5598642096848201095_n.jpg

Boiler House's Restaurant Week lunch menu looks delicious, but it's the dinner menu with it's chicharron-dusted red trout or succulent prime rib that has us ready to make a reservation. (Tier 1, $35)

1st course (pick one)
Grilled Figs Prosciutto (house cured prosciutto, stilton cheese, smoked butter crouton, olive oil)
Oyster & Pimento Cheese Deviled Eggs (buttermilk fried oysters, pimento cheese, pickled vegetables, Old Bay mayo)
Hog Jowl Entomatada (hog jowls carnitas, green chili mole, queso quesadilla, cilantro lime cabbage slaw)

2nd course
BH Wedge Salad (candied malted bacon, tomato, cucumber, blue cheese, green goddess)

3rd course (pick one)
Braised Pork Shank (goat cheese country ham risotto, natural jus, salsa verde)
Cracklin’ Ruby Red Trout (chicharone dusted, mascarpone mashers, charred black garlic green beans,smoked apple butter)
BH Prime Rib (popcorn grits, roast beef drippings, shoshito béarnaise, shredded horseradish)
Make Surf & Turf add Gulf crab salad ($9 supplement)

$6 Supplement (choose one item)
Lemon Olive Oil Cake with berry compote
Mr. Ed’s Peanut Butter Bar

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