Moveable Feast: Eating your way through the heart of San Antonio

Moveable Feast: Eating your way through the heart of San Antonio
Sunni Hammer

These days, it’s hard to stick with a steady diet of Tex-Mex as our culinary options keep multiplying. Take a trip across the globe and see what else the Alamo City has to offer.

Appetizer: Start the night at Tuk Tuk Tap Room (1702 Broadway), the latest venture by entrepreneurs Jody and Steve Newman and chef David Gilbert. Claim a spot at the noodle bar and split the green papaya salad (or som tam) with tomato, lime, dried shrimp, long beans and peanuts—a crunchy, savory dish that combines the best of Thailand in one simple bowl. Pair it with one of the several stellar beers on tap like the G’Knight Imperial Red IPA from Oskar Blues Brewery and you’ve set the bar high for the rest of the evening.

Entree: Change course and head to Minnie’s Tavern & Rye House (328 E Josephine). Formerly the original Liberty Bar and very briefly as Boehler’s Bar and Grill, Minnie’s Tavern is Andrew Weissman’s turn at classic French brasserie fare. The James Beard Award-nominated chef serves up a mouth-watering steak frites with the same amazingly addictive fries found at The Luxury. While you can’t go wrong with the Confit de Canard (duck confit) a glimpse and a whiff of the steak frites will drive you into a small jealous rage. Order a house red to wash it down for a tres francais experience.

Dessert: Restaurateur David Snyder opened Bella on the River (106 River Walk) in mid-2011. Tucked away on the river level near Esquire Tavern, Bella has made a name for itself by offering solid culinary gems from Greece, Italy, Spain and Turkey. It’s in this quaint and cozy eatery where you’ll enjoy Virginia’s Pistachio Cake, one of the restaurant’s most popular desserts. Sit at the wine bar and indulge in this airy cake topped with pistachio icing, caramel and shaved chocolate.

Cocktail: End the night at Johnny Hernandez’s The Fruteria (1401 S Flores). At night, the vibrant joint offers savory botanas and probaditas paired with fruity handcrafted cocktails that feature dozens of Mexican tequilas and a smattering of mezcales. Try the El Moreton, a vividly purple drink made with berries, lemon, Mexican piloncillo, Tres Generaciones Reposado tequila and finished with a hint of almond liqueur, or the house margarita that uses house-made sweet and sour, Cointreau and your choice of house infusions.

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