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Semi-Italian and quasi-Continental, Valentino's aims for the high road, but often gets sidetracked in excessive or sweet sauces. The kitchen can cook fish and pasta, however, and salads have been superior. -- Ron Bechtol (07/08)
The Skinny Careful selection will yield dependable cuisine at this SA Broadway staple. Don’t miss the special lotus-root salad, and marvel at the fine wine selection.
While whisking trays of Vietnamese crepes, steaming rice, and iced tea to a dining room full of lunchers, my waitress talks like another food fan: "Isn't that wonderful? I love it," or "It's nice to see somebody enjoying his lunch, taking his time." One of the nice things about Viet-Nam's menu is the English pronunciations included for most entrees, which means you can order phó (faw), the beef noodle soup, instead of "foe." Everything is numbered, so the less-adventurous can order a "55" and avoid stumbling over "ech x·o lan" (frog legs). While Viet-Nam's phó (No. 59, $5.50) is rich and more than a meal, this lunch my condiment tray was skimpy and limited experimentation. Viet-Nam's oil content, in most of the dishes I tried at least, is a little high, but in a town where chicken fried steak outpaces chicken Caesars, the amount is acceptable.;- John Brewer
Elegant and cozy, Vietnam is the perfect place to take a date. Beyond the atmosphere is the food which is very good and while filling, not heavy and quite healthy. There are soy drinks available and crab asparagus soup for $1.50.
Located in Leon Valley, featuring Vietnamese & Chinese food. Serving San Antonio's best pho 7 days a week Mon-Fri from 11-3 then from 5-9, 11-9 Sat & Sun.
The Vineyards is the only restaurant hereabouts where you can get a glass of wine made from grapes grown right outside the dining room windows. Located about 30 minutes outside of San Antonio, the Vineyards is a destination restaurant for most of us, and as such it satisfies most fantasies. The drive, after leaving I-35 at the Natural Bridge Caverns exit, is a pleasant one; the restaurant, situated above a three-acre vineyard, is rustic-looking and unpretentious, and the interior even sports a pot-bellied wood stove - not of more than atmospheric interest for much of the year, but welcome the weekend of winter's last, recent gasp. The youthful serving staff belies the rural setting in both its earnestness and its sophistication, and although some of the wine information being dispensed to adjacent tables wasn't altogether accurate, neither was it totally misleading. And the same menu pitch - with all its attendant culinary terminology - was given to both the prom couple (he in tux, patent leather, and spiked hair, she in floor-length, off-the-shoulder red with judicious sequins) and an older pair celebrating an anniversary. So far, so good. -Ron Bechtol
A beloved Alamo Heights food landmark that serves some of the more unusual toppings in town in addition to all of the standards.
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