Food & Drink All you can eat

News and notes from the San Antonio food scene

A Burrito for your troubles

While the Bush administration drags its heels on providing overseas troops with adequate armor, Chipotle is taking care of soldiers at home. Anyone with a military ID who dines at Chipotle on Mondays in April will be presented with a free burrito as a way of saying thanks (and with five locations in San Antonio and four Mondays in April, the enterprising individual could walk away with 20 free burritos.) Hopefully, all of San Antonio's military personnel can take advantage of this offer before being re-deployed by the Defense Department.

Chef of the Oro

Globetrotting chef Shane Bruns has landed at Oro Restaurant, 705 E. Houston, in the Emily Morgan Hotel. A graduate of the California Culinary Academy in San Francisco, Bruns spent time as an executive chef in Denver and contributed to the opening of Bill Conway's Salsa in Australia. Bruns has created a new menu for Oro, which he describes as "a marriage of Mediterranean and Spanish," cuisine.

Tres hermanas

Pasilla's, 504 W. Hildebrand, is introducing a new option into the San Antonio taco market: the flauta (or a long, crispy taco for the uninitiated). Although flautas aren't unheard of in San Antonio, the real draw of Pasilla's is the chile pasilla sauce, a traditional family recipe that sisters/owners Alejandra, Gina, and Tere Cruz are carrying to the public. The menu is anchored by the flautas, which come in barbacoa, chicken, bean, potato, and cheese varieties, topped with sour cream, shredded cheese, and the vaunted chile pasilla sauce, but also includes chicken soup and a breakfast selection of egg and potato dishes accented with the pasilla sauce.

Coming soon

Cibel Restaurant, 4003 Broadway, opens this month - on the 11th if all goes well - under the direction of chef Flor Bergara. Cibel is billed as a steaks, pasta, and wine venue. And Radius Café, in the newly renovated Radius building, 321 Alamo Plaza, will open for business towards the end of the month.

By Aaron Block

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