Job: Executive chef, co-founder of Meadow Neighborhood Eatery & Bar
Hometowns: Memphis, Tennessee, and La Vernia, Texas
Years in food service: 27
Big Impact: A labor of love of Edwards and his wife Lindsay, Meadow Neighborhood Eatery & Bar, a cozy, eight-year-old restaurant focused on Southern comfort cuisine, offers an events calendar and regular coursed dinners that keep locals coming back for more.
Money Quote: “You can’t just shove a concept into a space. This concept was the most personal to us. Our concept was already there — we just had to act on it and open Meadow.”
How did you get started in cooking?
By accident! I was working at a restaurant in La Vernia. I was supposed to be a busboy, but they threw me in the kitchen instead as a cook. That was sometime around 1998. It was a real eight-month crash course in restaurants. Funnily enough, it inspired me to enroll in culinary school at St. Philip’s [College].
You’ve worked at restaurants in other cities. Why San Antonio?
I’ve worked at Contigo and Gardner in Austin and the renowned McCrady’s Restaurant in Charleston, South Carolina. I used to think Austin was one of the best places to be for innovative restaurants, but San Antonio surprised me in the best possible way — before and after I opened Meadow with my wife, Lindsey.
How did you meet Lindsey?
Back when we were both working for chef Jason Dady at one of his former concepts, Bin 555. Lindsey was the general manager for the Jason Dady restaurant group at the time. Bin 555 ended up closing, but it became the place that led to me finding my wife — and the space that ultimately became Meadow in September 2018.
What role does Lindsey play at Meadow? How did both of your families inspire the menu?
She’ll be the first to tell you she’s not a chef — Lindsey is the operational mastermind behind Meadow. Both of our families are from the South, so Meadow’s focus on seasonal Southern and South Texas cuisine was an homage to the culinary traditions that we both grew up with.
Why do you think Meadow has managed to stay open so long? Is there a secret to your success?
You can’t just shove a concept into a space. This concept was the most personal to us. Our concept was already there — we just had to act on it and open Meadow.
We’re that neighborhood spot — and it’s also a simple recipe of hard work, blood, sweat, tears and luck. Lindsey and I are there every day. We aren’t absentee owners. There’s a lot of exciting things going on here — good people enjoying good food crafted by our hardworking team — it’s far more enjoyable than going to a chain restaurant.
Is it true regulars will call you if the events calendar isn’t updated for the upcoming month?
People love our monthly events calendar. So many people will call us asking about it if we don’t post it online. The events and coursed dinners give us a way to keep our creative juices flowing outside of the main Meadow menu, which I also love.
What’s one thing you’re never taking off the menu?
Our cabbage pancake with rice flour batter and a fried egg. We make a syrup with red cabbage. It’s one of the things we can never take off the menu. It’s been available since the beginning, like our famous fried chicken.
Subscribe to SA Current newsletters.Follow us: Apple News | Google News | NewsBreak | Reddit | Instagram | Facebook | Twitter | Or sign up for our RSS Feed
Related Stories
Wine Bar Renaissance: Wine bars are enjoying a San Antonio comeback
This article appears in Jun 12-25, 2025.