It’s almost summer, which means that your government-subsidized free daycare (aka public school) goes on hiatus thanks to an archaic allegiance to a rural agriculture economic system that hasn’t been in play for decades. What to do with the wee ones whining
On the Rocks: The new gin & tonic
In the latest Details magazine, a men’s cologne called The Architects Club is described thusly: “When you spray this on you’ll be hit by vanilla with the...
Single Malt Smackdown: Texas vs. Scotland
In September, Scotland will vote on this proposition: Should the land of Bobby Burns leave the UK? In this regard, Texan would-be secessionists are no...
On the Rocks: Five Texan Bourbons Reviewed
Sorry, Kentucky, but you don’t have a lock on bourbon. America’s special spirit can be made from sea to shining sea—it only needs to be at least 51 percent...
San Miguel: Ancient trend-setter
I‘ve recently returned from two weeks in The World’s Best City—so deemed by the readers of Conde Nast Traveler. Even in San Miguel de Allende, often referred...
Foodie Finds: Ron Bechtol’s NYC
Introducing the first in a three-part series from Current food writers reporting on the hottest dining and drinking trends found during their summer...
Hip NYC Eateries Meet Their Match in SA
San Antonio might seem like a mild-mannered city with its gently flowing River Walk, but don’t count us out completely when it comes trendy eats and sips...
Value Vino: Carioca Chardonnay — and More
The average Tom, Dick, and Jose would likely think beaches and bronzed bodies when Brazil is mentioned. Or maybe carnaval and caipirinhas. But fine wine...
Review of the Revamped Luther’s Cafe
Luther’s Café has been around since 1949. I came upon it much later, thank you very much, when it was still the kind of greasy burger joint where you...
Happy Hour Hound: Atomar
I arrived around 5 p.m. — plenty of time to have a couple of drinks, explore the snacks menu, and split before the 6 p.m. deadline. At 5:15, the sky opened up...
Review: Viola's Ventanas
Viola Barrios opened her first restaurant on Avenue B in 1979, the year I first started reviewing restaurants. We share an anniversary. Here’s to you Viola...
Distiller Johnny Schuler is Señor Pisco
"Do this for me," he said. "When making your Sunday Bloody Mary, do one in vodka and another in pisco — then let me know what you think." Seemed innocent enough.
Review: India Chaat House Spicy Café
If your ideas of India, like mine, are informed by cinematic spectacles such as Monsoon Wedding, then you will be sorely disappointed by Chaat House...
Delivery Market does just that
There are plenty of opportunities downtown for a casual al fresco lunch, but if you need good sustenance in a hurry, choices are limited. Delivery Market, a...
Boiler House restaurant review: Dem Bones
Harry, the neighborhood hound, was greatly appreciative of the lamb shank bone he was brought from Boiler House, easily the most dramatic new restaurant to...
Venom or Vino?
If you find yourself in Albuquerque any time soon, I have two suggestions. Number one is a visit to the American International Rattlesnake Museum...
Washington Cabs: The Non-Next-New Thing
With the new year in, it's time for this critic to reexamine some old prejudices. Yes, that means deigning to revisit merlot; it's been down long enough. It...
Hello tequila and mezcal too, at The Worm
Classy graphics and snarky ad copy usually grab my attention, and the campaign by The Worm Tequila & Mezcal Bar, some of it in these pages, did just that.
Bite: Where small is good
There was a harmonic convergence of sorts at Bite, Lisa Astorga-Watel's new Southtown restaurant recently: the reviewers from the...
Cocktail Conference: Shaken or stirred?
Why not both? And while we're at it, let's throw in smoked, infused, frothed, batched, barrel-aged, tap-delivered … the second annual San Antonio Cocktail Conference...
The year in wine
It's list-making time again, the time when critics and columnists desperately try to recall what they liked (and sometimes loathed) during the...
Value Vino: Uncorking the new whites
Probably not. Until recently, godello was a white wine grape that had not even been a blip on my radar. But as is often the case with wines-new-to-me, godello, a product of...
Martinis and freebies at Bin 555
On the basis of its happy hour, Bin 555 isn't in danger of becoming a Mixology Mecca any time soon — those who have cloyed of the craft cocktail juggernaut may...
Latin flavors conquer the C.I.A.
The Culinary Institute of America's website states that Nao, the name of its new, formal restaurant, is "derived from the Latin root "neo", meaning to weave or intertwine...
'Side' lining: Ed's Smok-N-Q
From a restaurant standpoint, it's clear that Stone Oak and South W.W. White aren't exactly equals; one flaunts high-dollar contemporary restaurants, the other...
Spectacular Saturday time-killing
Rare is the Saturday happy hour, but Luce is bucking the trend. "These tables would otherwise be empty at this hour," says owner Joe Buonincontri. To add...