226 E Olmos, (210) 822-0100, folc-restaurant.com
Since opening its doors in early September, Folc and its staff have spent many a cozy dinner and festive brunch catering to crowds of hungry food lovers looking for the next great thing in a laid-back environment. Could it be chef and part-owner Luis Colon's sweetbreads, flash-fried bites of tender veal bits that pair well with the coffee mayo dots on the plate? Probably, but the sweetbreads are up against some fierce competition from the rest of the solid menu.
Start with the chicken liver mousse parfait, a feminine and dainty dish that's rich and alluring in one bite, and follow it up with the house-made ricotta on house-made grilled bread with a healthy dose of pea shoots, herbs and fresh-shelled peas. Don't forget your greens—the team at Folc most certainly did not—and try the colorful bunch of hay-marinated carrots with thick labneh or the simple and sinful asparagus with mushrooms and cream. When it comes to the main course, we're still singing the praises of the briny caper-laden pork schnitzel and the roasted half chicken, moist and flavorful, you could do without the house-made chimichurri, but why should you?
The feasts don't stop at lunch and dinner. Folc's brunch game is nothing to scoff at as the team packs in decadent crab leg scrambles with roasted fingerling potatoes, satisfying biscuit sandwiches, fluffy Dutch babies and wake-me-up cocktails. You want to get the family (friends, and whoever else makes up your community) to Folc.