San Antonio has hundreds of restaurants and bars, meaning that as hard as we try, there’s no way we can taste and sip on what various places have to offer. While we make plenty of announcements, previews and plenty more when it comes to SA’s food and nightlife scene, here is a definitive list of all the restaurants and bars the Current formally reviewed in 2018.

Korean Restaurant at Korean Market 6210 Fairdale Drive, (210) 831-6636 “My first foray into DIY dining was with the No. 7 Spicy Seafood Noodle bowl, and no corners were cut in the quality and quantity of the shrimp, mussels, squid and clams. Some springy noodles, a few slices of fish cake, and various veg filled out the soupy bowl, and if the “spicy” part was also sorta self-serve, this is hardly a defect. No matter how much or little heat you add, it all tastes better at the bottom of the bowl.” – Ron Bechtol Photo by Jessica Elizarraras Credit: Jess Elizarraras
Still Golden Social House 1900 Broadway St, (210) 616-2212, stillgoldensa.com “This bar is comfortable enough to spend several hours in while watching Broadway foot traffic go by, and there’s ample indoor seating to avoid the summer heat (or try to at least). Much like its previous location, Still Golden is welcoming visitors from neighboring businesses. Instead of it being a Pearl crowd, Grayson Street is about to have its moment as bar and restaurant-goers bar crawl.” – Jessica Elizarraras Photo by Jessica Elizarraras Credit: Jessica Elizarraras
Singhs Vietnamese 2805 N St Mary’s St, (512) 940-9662, facebook.com “Don’t go expecting to find your favorite pho – you won’t find it at Singhs. But do go to find great, 10-hour braised brisket atop vermicelli noodles or bún, paired with fresh cucumbers and lightly pickled daikon and carrots to help cut through that unctuous meatiness. There’s also fried chili-oil ribs if you’re feeling particularly ravenous, and Saigon egg rolls, rolled by hand — at times by Mama Singh as she shares her story. They’re the most labor-intensive menu item, but worth the cost for its crisp and delicate casing.” – Jessica Elizarraras Photo by Jessica Elizarraras Credit: Jessica Elizarraras
Range 125 E Houston Street, (210) 227-4455, rangesa.com Chef Jason Dady’s steakhouse concept is no exception to his popularity and success. Range is nestled in the heart of downtown, is of course tied to Dady, and is delicious AF – all signs that a lot of people want to eat there. Just think of the blue cotton candy at the end of the meal as a thank you for your patience. But maybe make a reservation to be safe? Photo via Instagram / rangesanantonio
From our review: African Village is located in a commercially and culturally diverse shopping center at Vance Jackson and Wurzbach. Its neighbors include a donut shop, a bagel outlet, a tamal tienda, a pizza joint and a halal “fashion” store and grocery, among others. I swear that I have reviewed at least two different restaurants in the same location over the years. There is nothing about African Village’s marigold-hued décor that will especially set it apart from any of those; the excitement here is in the food and in the manner of its presentation. Almost everything is served either on or with teff-based injera bread. It’s springy in texture, lacy, slightly sour — and it serves as a kind of spongy spork. Yes, aided by injera, you eat with your fingers. Curry will linger there. Just saying. By all means order the sambuusa. These tiny dough-encased triangles are similar to Indian samosas, the veggie-stuffed version was jalapeño accented, and the serving of six came with a warm lentil salad that was just as good as the flaky packets. At $2.99, this is the deal of the decade — and it is presented with spoons. Save at least one for later. Another must-order is the tibis/tibs in its rendition with awazie/awaze, a spice mix using “false” cardamom. The warmly spiced sauce (we asked for it “spicy”) was anything but imitation, however, and the tender cubes of beef it bathed were excellent. We kept going back to this as the metal platter, lined with a full, flat injera, spun round and round. All other entrées were served atop the injera on that same platter. The lightly curried alicha wot/wat, a beef stew with onion, ginger and garlic, utilized a slightly different cut of less-tender beef. Problematic at first, the dish grew on us as the subtle curry spicing began to more than make up for the chewy beef. Also of the challengingly chewy genre, the drumsticks forming the core of the traditional doro wot at first created a how-to-eat-it dilemma for diners unused to the subtleties of employing injera as a utensil. Problem solved by using that saved spoon to prize the meat from the bone in pieces. The easy-to-eat boiled egg that shared sauce with the chicken prompted one diner to speculate on which came first … In fact, the robust sauce with red onion, black pepper and more of the cardamom came first; it was different enough from the first two to be its own thing, yet similar enough to be family. – Ron Bechtol Photo by Jessica Elizarraras Credit: Ron Bechtol
The Dogfather 6211 San Pedro Ave, (210) 481-4272, facebook.com/thedogfathersa “The rotating cast of doggies, with everything from the Takis-topped Ratchet to the Frito Pie Dog and The Guac Dog is when Martinez and co. really have fun. The former contained texture from said hot Takis and crunchy Fritos, respectively, which in turn make these dogs some of the most San Antonian bites in the city. The latter was a creamy mix of refried beans and guacamole, piped using a starburst tip that added thoughtfulness to the already-tasty dogs.” – Jessica Elizarraras Photo by Jessica Elizarraras Credit: Jessica Elizarraras
Clementine 2195 NW Military Hwy, (210) 503-5121, clementine-sa.com The Russes welcomed their first daughter a few months before opening Clementine. Photo via Instagram / bryanrindfuss Credit: Bryan Rindfuss
Dough Pizzeria Napoletana in Yanaguana Garden 518 S. Alamo St, (210) 227-2900, doughpizzeria.com “There’s always somebody to talk to if you’re in the mood; taking a magazine works if you’re not. Service at the bar is quicker, more direct, and likely more available at peak, early evening hours. And stool seating somehow seems to be an invitation to explore Dough’s superlative wine list. It’s firmly planted in Southern Italy, and everything is available by the glass.” – Ron Bechtol Photo by Jessica Elizarraras Credit: Jess Elizarraras
From our review: Green beans at a ‘Q joint, though they may taste just fine, are normally cooked to military mush in color and consistency. But South has presented a perky salad of crisp beans with halved cherry tomatoes, crumbled cotija and slivered almonds; it’s worthy of a white tablecloth establishment. The garlic butter roasted green onions also stray notably from the norm. Try them, too. The “loaded” tater tot casserole, seemingly tarted up with tiny bits of meat and other seasonings, comes across almost like orthodoxy — at least in comparison to the above. Here’s where I confess to an unnatural fondness for tater tots, and accordingly would like to see a few crunchier bits in this mashup. But otherwise, aces. Same goes for the deeply satisfying borracho beans; they are among the best in town. A scattering of sliced scallion is about the only unexpected component in the otherwise catholic South Texas potato salad; it’s mustardy, yet mild, and might serve as a perfect foil for some of the house’s pickled, roasted jalapeño with carrot. And it also serves as an appropriate introduction to the barbecue itself. There are no canonic deviations to be expected in South’s chapter-and-verse renditions. Starting, where one must, with brisket-by-the-quarter-pound (there are no combo plates), South’s Angus is sourced from Colorado, and it’s supremely tender. There’s not a lot of difference between the lean and the fatty, and some folks might prefer cuts with a little more tooth to ‘em. But there’s no faulting the simple salt-and-pepper prep, the just-smoky-enough flavor, and the classic bark-with-a-bite. – Ron Bechtol Photo by Jessica Elizarraras Credit: Jessica Elizarraras
Tre at the Museum 200 W. Jones St #501, (210) 805-0333, tretrattoria.com “With Tre at the Museum, Dady and co. are entering catering a new audience (that they’re more familiar with at Range), while also hoping their core Boardwalk audience makes the 3-mile hop-skip to the San Antonio Museum of Art. They should, and newcomers to Tre should, too.” – Jessica Elizarraras Photo by Jessica Elizarraras Credit: Jessica Elizarraras
Meadow Neighborhood Eatery and Bar 555 W Bitters Road #110, (210) 481-4214, meadowsanantonio.com “Southern Foodways claims ‘Our work sets a welcome table where all may consider our history and our future in a spirit of respect and reconciliation.’ If food, Southern or otherwise, can help to do that, bring more of this on.” – Ron Bechtol Photo by Jessica Elizarraras Credit: Jess Elizarraras
Roadmap Brewing Co. 723 N Alamo St, (210) 254-9962, roadmapbrewing.com “It was with its stouts, though, that Roadmap really distinguished itself. The Ja-Lop-Ah-No stout’s heat index was closer to a hatch than a jalapeño, but it foregrounded the char and vegetal juiciness of a fresh-grilled pepper, besting other hot beers that just aim for the heat.” – Lance Higdon Photo by Lance Higdon Credit: Lance Higdon
Credit: Jess Elizarraras
From our review: If you want an example of how to be baller on a budget, look no further than Dos, a tiny but tight new burger joint that has its act together. Launched by two brothers (hence, ahem … ), Israel and Raul Armando Cepeda, the space has all of about 20 seats (and a drive-through window). Unless one of them is a graphic designer, in addition to being budding burger barons, the two bros hired somebody to do a simple but effective logo, the colors and style of which carry through into the restrained décor and a nifty little takeaway menu. But these are just the visuals. Los hermanos have also developed a short but well-curated menu of burgers (quatro), one chicken sandwich, one taco plate, and empanadas (dos sabores). None of this would be especially distinctive if it weren’t for one unique factor. Common to Northern and Northwestern Mexico, discada finds itself in the tacos and on the most opulent of the burgers. A blend of meats that, traditionally at least, is griddled on an agricultural implement, the chopped mix is named for the disc that’s pulled in series behind a tractor to till the soil. There being no signs of agricultural activity at Dos, we can assume that a more standard flattop is used to cook their custom, chopped and marinated blend of bacon, beef, pork, smoked sausage and chorizo. With that much flavor power, you might think that any beef patty would be overwhelmed. But no. Maybe “always fresh meat” accounts for part of it. Bracketed by a just-crusty-enough potato bun from 4 Kings Bakery in Universal City, the Discada Burger’s equally crusty beef patty maintains a pink interior and holds its own with the assertive topping; chopped lettuce, a mantle of melty Monterey jack and a veil of creamy Ipanema sauce (mayo, cilantro and a hint of jalapeño) round out the presentation. An accompanying order of skinny fries didn’t rise to the same heights, but neither did it profane the package. – Ron Bechtol Photo by Amanda Spencer Credit: Amanda Spencer/@SA Foodie
Paula Deen’s Family Kitchen 17907 I-10, (844) 853-7335, pauladeensfamilykitchen.com “I visited, begrudgingly, and sat through an hour of over-the-top cheerful service. For $22.99, guests are invited to pick three entrees and four sides, and no take-out is allowed. Drinks are extra. The food itself isn’t the problem. The chicken is great, the catfish well-seasoned, the mac and cheese is as good as you would hope given the amount of cheese and butter. But I can’t go back.” – Jessica Elizarraras Photo by Jessica Elizarraras Credit: Jessica Elizarraras
Buddy V’s Ristorante 15900 La Cantera Pkwy Ste 11200, (210) 462-1167, buddyvsrestaurants.com “While you might talk yourself out of ordering simple dishes like spaghetti or lasagna at any regular Italian restaurant, don’t do so here. We sampled the signature dishes, but Nonna’s Lasagna Al Forno outshined them all. The sauce wasn’t meat-heavy, allowing for the herbs to shine. Really, all of the sauces (freshly made in-house) made for original flavors worth the drive out to La Cantera.” – Sarah Martinez Photo by Sarah Martinez
Villa Rica 403 Blue Star, (210) 635-0036, chefjohnnyhernandez.com “Fish enchiladas rojas are the most substantial option among the small plates, and you should absolutely try them. Here, the spicing is just right, the fish holds up texturally, and the plate satisfies at every level, with crema and queso fresco adding welcome grace notes.” – Ron Bechtol Photo by Jessica Elizarraras Credit: Jess Elizarraras
The Dakota East Side Ice House 433 S Hackberry, (210) 375-6009, thedakotasa.com “A beer cooler is lined with both craft and big-beer labels because Oliver knows his customers and isn’t trying to cram IPAs down their throats. Instead, Bud Light shares a shelf with Ranger Creek’s Love Struck Hefe, and an impressive wine list with reasonably priced bottles is displayed in the same case.” – Jessica Elizarraras Photo by Jessica Elizarraras Credit: Jess Elizarraras
Thai Esan & Noodle House 9820 Huebner Road, (210) 877-0888, thaiesannoodlehouse.com “Two ‘signature soups’ cohabit on the restaurant’s menu; we picked tom saap due to the distance the ingredient list implied from standbys such as tom yung. And we loved it. Tender tripe gave the bowl a lacy visual component, beef added depth, and galangal, kaffir lime, and lemongrass provided citrusy fragrance and flavors.” – Ron Bechtol Photo by Ron Bechtol Credit: Ron Bechtol
Chela’s Tacos 3420 N St Mary’s St, (210) 535-7340, chelas-tacos.com “I took home two of Chela’s tamales Oaxaqueños, a package that wouldn’t be harmed by reheating. If you order nothing else here, make sure you have these. Banana leaf wrapped and the size of a small torta, these are not your tía’s tamales. A goodly amount of well-seasoned masa encases chicken, pork en salsa verde, veggies, or rajas, your choice. The puerco version is particularly fine, the tender meat playing nicely against a piquant green sauce and the faint perfume of the steamed banana leaf.” – Ron Bechtol Photo by Ron Bechtol Credit: Ron Bechtol
Tucker’s Kozy Korner 1338 E Houston St, tuckerskozykorner.info “The same fries accompany the Kozy burger, an equally over-upholstered affair draped in melty American cheese. There’s more on this burger than I would normally tolerate, especially as it’s a very tender patty, but it all works. Try it (or anything, for that matter) with spicy/salty fried pickles and one of the house’s freshly shaken daquiris.” – Ron Bechtol Photo by Ron Bechtol Credit: Ron Bechtol