December 20, 2018 Slideshows » Food & Drink

Everywhere We Ate and Drank in San Antonio This Year 

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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.
OF 21
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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
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
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
Range
125 E Houston St, (210) 227-4455, rangesa.com
“To be sure, there are steaks — but only four of them: a dry-aged New York strip, a sirloin “culotte” (the cap muscle of a top sirloin), a tenderloin filet, and an 18-ounce ribeye. Grilled Korean short ribs, pan-roasted chicken, Texas quail, bacon-wrapped pork tenderloin, and four seafood dishes, including a luxurious-sounding (and priced) lobster pot pie, round out the mains. Creamed spinach rears its knee-jerk, steak house head in the sides column.” – Ron Bechtol
Photo courtesy of Range
African Village Ethiopian & Eritrean Restaurant
10918 Wurzbach Road #131, (210) 467-5102, africanvillage.business.site
“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.” – Ron Bechtol
Photo by Jessica Elizarraras
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
Clementine
2195 NW Military Hwy, (210) 503-5121, clementine-sa.com
“If you’re familiar with John [Russ] and his cooking or open to anything, by all means let go of the reins. Chef does look in periodically during the “Feed Me” meals to check satisfaction levels, and the option does offer items not found on the menu (i.e. the fried oysters during our last visit) and a delicate sardine dish that’ll make you rethink any distaste for the maligned little fish.” – Jessica Elizarraras
Photo by 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
South BBQ & Kitchen
2011 Mission Road, (210) 437-0070, southbbqkitchen.com
“Just as good, if not better, are the gloriously meaty pork ribs. They sport a more complex, slightly sweet (without being trickily fruity) glaze and are tender to a perfect fault. Tenderness is rarely a problem with pulled pork, but flavor sometimes is. South’s shoulder, with its mix of chunks and shreds, does not disappoint on any count.” – Ron Bechtol
Photo by 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
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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
Lance Higdon
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
Dos Quality & Flavor
6511 Ingram Road Ste. 101, (210) 267-5143, dos-satx.com
“The Tejano burger, on the other hand, is almost puro San Anto. The same beef, not quite as crusty/pink on a second visit but still commendable, shares lofty bun space with a smear of basic guac, a chunky pico de gallo with red bell pepper, a scattering of ‘thin-slice’ tortilla chips and Monterey jack.” – Ron Bechtol
Photo by Amanda Spencer
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
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
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
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
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
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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
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1/21
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

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