Thursday, July 20, 2017

San Antonio's First Food Hall Opens Monday — Here's What You Should Know

Posted By and on Thu, Jul 20, 2017 at 6:06 PM

As you read this, a very select number of people are already experiencing the latest in San Antonio dining. The public will get their first chance inside The Bottling Department Food Hall, a first of its kind for San Antonio and second in Texas after Houston's Conservatory, on Monday,...

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Adkins’ Cactus Land Brewing Co. Is Couples Commitment to Craft

Posted By on Thu, Jul 20, 2017 at 10:06 AM

The first time Dustin and Erica Teague tried to make beer, they wound up painting the kitchen with wort. Nevertheless, the Cactus Land Brewing Company co-founders persisted, and now San Antonio is reaping the benefits. “The first brew day was awful,” Erica recalled in conversation with the Current. “Hops...

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Wednesday, July 19, 2017

Signature Is Serving a French-inspired Weekend Brunch

Posted By on Wed, Jul 19, 2017 at 12:42 PM

There are more reasons to visit La Cantera Resort's Signature. The Andrew Weissman-inspired restaurant is now offering weekend brunch served from 10:30 a.m. with a final seating at 2 p.m., Saturdays and Sundays. The menu includes French toast made with challah bread, a true New England-style lobster roll and French...

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Puerto Rican Grub Express Is Opening a Cafe

Posted By on Wed, Jul 19, 2017 at 12:32 PM

Say yes to more tostones, more lechon, more arroz con gandules. Puerto Rican Grub Express will open a brick-and-mortar location later this fall off Rittiman. Owner and chef Pablo Curbelo, who managed catering and hospital kitchens for more than 25 years total will be opening up a location at...

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Getting Down & Dirty with the Martini Sucio at Juniper Tar

Posted By on Wed, Jul 19, 2017 at 12:08 PM

The dirty martini is a drink bartenders love to hate. In its worst iteration, cheap vodka shaken with warm olive brine from the well, it is indeed worthy of scorn, derision, even active loathing. But more than a few barmen and women have taken it upon themselves to detox...

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Ciders, Ports and More to Pair With Your Charc Boards

Posted By on Wed, Jul 19, 2017 at 5:00 AM

Before refrigeration, drying and salt-curing was a way of feeding both high and low on the hog (or other critter) through winter and spring. Today, pearly slivers of chestnut-fed swine seem more like luxury products, to be turned out by obsessed artisan types and sold in precious portions on...

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Tuesday, July 18, 2017

Crossroads Southern Kitchen Is Closing this July

Posted By on Tue, Jul 18, 2017 at 3:32 PM

The Strip will lose one of its food vendors at the end of the month with the closing of Crossroads Southern Kitchen. Opened by pals Drew Morros and Roberta Marques in 2014, Crossroads became popular for its casual take on Southern bar food available until the wee hours of...

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Hold My Beer, I'm Having a Baby: She's Crafty Podcast Host Shares Post-Baby Beer Habits

Posted By on Tue, Jul 18, 2017 at 3:07 PM

This post was first shared on She's Crafty Podcast. When I was pregnant, everyone was asking how soon I was going to start drinking again. What would my first beer be? Who would I drink it with? Where would I drink it? I mean, I'm She's Crafty. I host...

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San Antonio Chefs are Preserving More than Meat During 5th Annual Charc Week

Posted By on Tue, Jul 18, 2017 at 1:14 PM

If we’re to believe David Brooks, columnist for The New York Times, one must possess at least a bachelor's degree to enjoy a charcuterie board these days.  In his recent column, “How We Are Ruining America,” in which he tackled America’s upper-middle class culture, Mr. Brooks detailed a lunch...

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Paciugo Adds New Waffle Pop to Menu

Posted By on Tue, Jul 18, 2017 at 6:34 AM

While most dessert shops are tasked with outdoing themselves in ornate and over-the-top treats, Paciugo San Antonio is taking a step back. Their latest menu item, waffle pops on a stick, are tastefully bucking that trend. The waffle pops are made with a cinnamon-y batter, and cooked with an added...

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