• Tiger Pop: Sriracha Sauce Rescues This Korean Fusion Cuisine Tiger Pop Korean Roll N Go is located between a Starbucks and a McDonald’s in a mini-strip on 1604 at Bulverde; this should tell you most of what you... | 6/12/2013
• Value Vino: Three-Buck Junk? I cut my wine teeth on the three-for-$7 bin at the corner liquor store in my Manhattan apartment building years ago. By today’s standards they were... | 6/12/2013
• Does Taco House Make San Antonio's Best Puffy Taco? “Doble Cero! Doble Cero!” Having received a receipt ending in two zeros, that was one of the possible responses. But having earlier watched... | 6/5/2013
• Happy Hour Hound: Piatti The people-watching at Piatti is excellent at happy hour. There was, for example, the bored-looking gigolo type with patent-leather shoes, the Fort Sammies in... | 5/29/2013
• Arcade Midtown Kitchen It can’t be easy playing the part of the prodigal son. Local boy Jesse Perez, who cut his professional culinary teeth under Southwestern... | 5/8/2013
• Prodigal Merlot Returns In the immortal words of Miles, the dyspeptic pinot partisan of the 2004 movie Sideways, “I am not drinking fucking merlot!” At the time, I agreed... | 5/8/2013
• Mariscos El Bucanero II on the North Side Consider this a disclaimer of sorts: as a stalwart Southside resident, I feel seduced and abandoned by the move of Mariscos El Bucanero from... | 5/1/2013
• HHH: Morton's Morton’s doesn’t proclaim a happy hour; it’s THE Steakhouse, after all. They do, however, have a Power Hour. And, quality considered, it’s a real deal. | 4/10/2013
• Airport Food Was Never This Good You never know what you’ll spy on the tarmac at Stinson Municipal Airport. At noon on a recent day there was a lineup of small, Air Force-emblazoned... | 4/3/2013
• Touring the city for a cocktail classic The Old-Fashioned is classic enough to have a glass named in its honor. Yet writing of the venerable drink’s history, Ted Haigh, aka Dr. Cocktail... | 3/27/2013
• Brusketa Ristorante misses both heritages, but succeeds on its own Consider this: people in other countries generally don't try (or care) to execute American cuisine; the French, with the exception of a few chefs... | 3/20/2013
• Drinking Outside the Box: Do carton wines deserve respect? Believe it or not, box wines are beginning to get some respect after years of being thought of as the trailer trash of the industry. | 3/6/2013
• 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. | 2/27/2013
• Jonny Hernandez Pushes South with The Fruteria Southtown, Blue Star, SoFlo … the march of development continues southward, and food seems to be following. The opening of Johnny Hernández's Frutería below... | 2/27/2013
• 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... | 2/20/2013
• 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... | 2/13/2013
• 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... | 2/6/2013
• 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... | 2/6/2013
• Hot Joy: Quealy Watson's weekend pop-up restaurant Asian restaurant names, most of which may be perfectly unremarkable in their original setting, often are the source of hilarity, or at least... | 1/30/2013
• La Tequilera del Patron brings tequila and taste of Monterrey to San Antonio For some time after 1910, the year the Mexican Revolution began, San Antonio was referred to as the de facto... | 1/23/2013
• Firebird Mexican Grill: High-toned Tex-Mex meets modern Mex The firebird, a "magical, glowing" creature, is both the subject of a Russian folk tale and the source of inspiration for Igor Stravinsky's ballet... | 1/9/2013
• 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... | 1/9/2013
• 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. | 1/2/2013
• 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... | 1/2/2013
• 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... | 12/19/2012
• 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... | 12/19/2012
• Nicha's Comida Mexicana: la madre of global mexican cocina Is two of anything enough to signal a trend? If so, then the taco is ready for a run — at least in the book world. The last few months have seen the... | 12/5/2012
• Luca Della Casa making waves at Silo's little brother Nosh Nosh has often seemed like the downstairs stepchild of upstairs Silo. But with the hiring of the energetic Luca Della Casa as capo della cucina there is... | 11/28/2012
• Risks and rewards of sipping through the tequila family The evening began with a Decolletage. An explanation follows. Though an enhanced appreciation of cleavage may be the result of downing too many Decolletages... | 11/28/2012
• A Tempo aspires to bring back quality dishes to Olmos landmark In musical terms, a tempo signifies a return to a previous tempo after, say, a rallentando, or slowdown. If there were a culinary equivalent, it might be... | 11/20/2012
• 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... | 11/14/2012
• 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... | 11/7/2012
• Bakery Lorraine offerings just the thing for that morning guest If you need an excuse to start (or enliven) a relationship that involves an overnight, here's one: buy the breakfast-friendly pain au chocolate... | 10/31/2012
• Building a collage of apertifs with Olaf at the Blue Box The more one delves into drinks, the more one — this one, anyway — realizes that there's always more to learn. Take apéritifs, for example. | 10/31/2012
• Franco's dilemna: Fine dining or pizza? Both, please Before I forget, here's this: AQ = as quoted. More on this later. With its glittery light fixtures and large, leather-look sofas facing a... | 10/24/2012
• Traveling the Texas Wine Trail brings buckets of good cheer October is Texas Wine Month. You will have noticed that it's already more than half over. Sorry. But there are ways to make up for... | 10/17/2012
• Expect standout wines at Max's Wine Dive this weekend It's officially fall: the frost is on the pumpkin, leaves are turning colors, sweaters have come out from under the bed … oh, wait... | 10/10/2012
• Jamaica Jamaica Cuisine shines bright on Austin Highway Mention Jamaica even once to a music buff and reggae, rocksteady, and ska should spring to mind. Say the same to a foodie and jerk's the inevitable image... | 10/3/2012
• Bargain bubblies at 20nine Restaurant In my mind, happy hour is about two things: value and the consequent goad to try new things. If you're bubble-curious, for example, the place to go... | 10/3/2012
• Chipotle's challenge: Conscientious chain still struggles in the land of 1,000 carnitas In a supplement to a recent issue of Esquire, there was an article titled "America's Most Inspiring CEOs." Among the titans of industry touted was... | 10/3/2012
• Ex-financier cleverly steers Mon Ami's metamorphosis The soul of a good bar is a delicate thing. It is shaped by place, proprietor, and product to be sure, but then there's an ineluctable essence that... | 9/26/2012
• 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... | 9/19/2012
• 'Secret ingredients' deliver a strong showing at China Bistro M J China Bistro seems to be doing everything it reasonably can not to appear too Chinese. The color scheme is subdued — no reds and blacks, no... | 9/12/2012
• Shawarma, puh-lease: Athens Greek Xpress & Catering In the block of South Flores opposite the Justice Center, and just down the street from City Hall — evident of the food on offer — can be read the reasons... | 9/12/2012
• The Flying Saucer: Happy days are here again There's a good buzz on at Flying Saucer 'round six on a Monday evening. It might always be this way (and the buzz might often mount to a roar)... | 9/5/2012
• Inventive menu at Laurent's Modern Cuisine holds few disappointments Swiss-born Laurent Rea has been waiting in the wings for a long time in anticipation of his Ruby Keeler moment. (To be fair, I'm pretty sure... | 8/29/2012
• Polynesian revival trades tired mojitos for a walk with a Zombie Garlic, silver bullets, crosses, wooden stakes, Kevlar armor … they're all part of your essential arsenal of antidotes to the undead. (The Kevlar guards against... | 8/15/2012
• '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... | 8/8/2012
• 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... | 8/8/2012
• Skip the alligator nuggets for this authentic Creole fare It's occasionally the case (let me hedge from the start) that Cajun/Creole food can come across as a kind of cartoon. As legit as they may be in some swampy... | 8/8/2012
• Beyond kuntry kuteness Though Mr. Tim's was established in 2009, it has, in the café's new location close to the intersection of South Presa and South Alamo, the feeling of a place... | 8/1/2012
• Siam Cuisine pledge: Thai that's bright and fresh — even the sausage "We use only the freshest, highest-quality authentic ingredients." Sound familiar? It should, as it's the litany of just about any contemporary chef with aspirations these days... | 7/25/2012
• Value Vino: Summer Sauvignon Blanc So yes, it's summer; if you'd rather be belting brewskis, don't let me attempt to stop you. But if an occasional glass of chilled white wine doesn't sound too tony, I have been doing some... | 7/18/2012
• Jingu House at the Japanese Tea Garden It's hard to see where all the money went (a million bucks if sources are correct), but that's all too often the case. And I do admit that the newly restored Jingu House looks... | 7/18/2012
• Southtown's new speakeasy-themed 1919 doesn't skimp on herbal essence Stephan Mendez looks perfectly at ease and professional in his vest and bow tie as he stands behind the bar at 1919; there's no indication of his revealing... | 7/3/2012
• Value Vino: Nothing but Smart Wine Direct "My wife wouldn't let me stay home after retirement," admitted Rob Ziegler. And thus was born Smart Wine Direct. It's physical home is in a modest strip center at... | 7/3/2012
• Value Vino: Tempranillo takes Texas | 6/6/2012
• Camaron Pelado reintroduces us to the magic of ceviche The influx of moneyed MexPats to the safety of Sonterra (now called Sonterrey by many) and other upscale enclaves has brought with it a rash of new restaurants... | 6/27/2012
• Fast Foodie: Maggiano's Little Italy Should you find yourself in The Rim anytime soon — maybe catching a sale at Off 5th or Nordstrom's … or buying a bass boat (I won't say which I was doing... | 6/27/2012
• Calimocho: Summer drink pick of 2012 Mayor Michael Bloomberg is mothering Manhattan again by proposing a ban on sugary drinks in containers over 16 ounces. So he can't be entirely happy that... | 6/20/2012
• Fast Foodie: Vida Mia I recently saw a short video about an American food truck that's knocking 'em dead in Paris — it's simple fare, but done with an attention to quality and detail that's ... | 6/20/2012
• Fast Foodie: Bird Bakery | 6/13/2012
• Uncompromising gutsy drinks at Sustenio It's something of a schlepp and may require an attitude adjustment, but should you find yourself anywhere near the Tuscan-themed pile on I-10 West that is... | 6/6/2012
• Sustenio's New Southwestern provides a trip down memory lane Eilandia (my name, not theirs) on I-10 near Fiesta Texas looks for all the world like a Tuscan hill town as imagined by Disney — with one exception... | 6/6/2012
• Fast Foodie: Texas Brisket BBQ "East Meets West" says a sign at Texas Brisket. Over a DMZ, perhaps. The premise of a BBQ joint that also serves Korean barbecue sounded like a good one at first... | 5/30/2012
• Value Vino: Central Market vs. Costco Used to be that the local wine market was controlled largely by one player, Gabriel's. Yes, there were specialty outlets, and they continue to come and go. And H-E-B has certainly changed the playing field. | 5/23/2012
• Drinking with craft ice and real rocks Those of us who don't have ready access to huge blocks of crystal-clear, artisanal ice — and whose chainsaw skills have become rusty — might be forgiven for... | 5/16/2012
• The first Fine Swine Cook-Off and Flavor Fest The first Fine Swine Cook-Off and Flavor Fest will be held from 2-8 p.m. on May 20 at the South Texas Heritage Pork Farm near Floresville. | 5/16/2012
• Where to find prime pork in Steer City Bacon (yes, it’s everywhere) | 5/16/2012
• Hunting the whole hog in San Antonio According to that unimpeachable source, Chopped, one of TV's cadre of chef-challenge shows, goat is the world's most widely consumed meat. If asked that question on any of the quiz shows that abound on other channels, I would have instinctively said pork. | 5/16/2012
• Value Vino: Malbec and Manifest Destiny Argentina has done such a thorough job of coopting malbec, that you'd think the grape to be autochthonous. | 5/9/2012
• Fast Foodie: Flagstop Café The Flagstop Café on I-10 near Fair Oaks seems to straddle two worlds. Its clientele appears to be almost equally made up of folks from the posh... | 5/2/2012
• Maurice Chevalier and the eternal Boulevardier I'm sorry to report that my redbud is dead, victim, apparently, of last year's scorching summer. But the huisache is blooming, spring has otherwise sprung, and for some... | 4/18/2012
• Fast Foodie: Takoriya In Austin (sorry), your favorite trucks can be found clustered together in defined central locations and at reasonably predictable times. It was at one such compound that I... | 4/18/2012
• Simpler dishes offer reason to join SA's pilgrimage to Mark Bliss's new eatery Some years ago, while wandering off the tourist tracks of Venice (indulge me here), I happened on a neighborhood wine bar. A chalkboard listed several wines I didn't know, so I... | 4/18/2012
• Happy Hour Hound: Max's Wine Dive The determined Happy Hour Hound has to be willing to turn on a dime should circumstances demand it. Such was the case with an evening that began at... | 4/11/2012
• Fast Foodie: Tre Trattoria Downtown San Antonio's serious chefs have always had a hard time with lunch. Tarred by the taco mentality, the dining public resists most attempts at ambition — along with prices above... | 4/11/2012
• Value Vino: Sipping Spain The Spanish economy is in the tank these days. A little mercy wine buying accordingly might be in order — and the notion may be an easier sell than a recent suggestion to do the same for Greece. | 4/11/2012
• There's reason to choose dinner at the bar at Cibolo Moon The new JW Marriott squats atop a Hill Country ridge like a rambling redoubt sheltering a subdivision fiefdom. Attempts to beige its bulk into the background have been... | 4/4/2012
• Buff bottles: chard slims down It’s white wine weather almost all the time in San Antonio. This is vexing to those of us who tend to prefer red, but most of us can get over it. The rest of you know who you are... | 3/24/2012
• Fast Foodie: The Cakery Bakery and Café The ghosts of tenants past must surely haunt the two, adjacent downtown properties abandoned by Andrew Weissman in his move to Pearl. | 3/21/2012
• Fast Foodie: Cajun Seafood & Sandwiches The 4th Earl of Sandwich, John Montagu, allegedly asked his kitchen staff for an easy-to-eat snack between two slices of bread so he wouldn't have to get up from... | 3/14/2012
• ISO the Funniest Person in South Texas Back in late February, 15 comics were given five minutes each to wow the crowd at Laugh Out Loud. Of course, they had to wow the judges, too, a small group that... | 3/14/2012
• Subtle, adventurous craft propels Monterey's standing in SA cuisine In a pig's ear, you say? Okay, you probably don't — unless, perhaps, you're a devoted fan of To Kill a Mockingbird. But this expression of doubt comes into even... | 3/14/2012
• Semi-cellaring Bordeaux The big boys with super cellars and the bucks to fill them are likely to brag about their big Bordeaux, their Burgundies, and maybe even their Brunellos; the rest of us are buying... | 3/7/2012
• Fast Foodie: Big Bob's Burgers Can a chef with CIA creds achieve immortality with an onion ring batter? (More on that later.) Robert Riddle, the Bob of the Big Bob moniker, has relocated his burger shack from... | 2/22/2012
• Si Señor delivers the heart of Mexico with sophisticated dishes The official name change has yet to take place, but it can't be long: Sonterra is destined to become Sonterrey, and we might as well get used to it. The recent influx of... | 2/22/2012
• Value Vino: $5.99 wine worth drinking? Consumer Reports, the entity famous for trashing (literally and figuratively) automobiles and other consumer products, has weighed in on wine, claiming that their "experts" rated the... | 2/22/2012
• Three winners from the San Antonio Cocktail Conference The first annual San Antonio Cocktail Conference has come and gone, the shaking and stirring have subsided — along with the odd hangover. T | 2/15/2012
• Emily Morgan's Oro: Psychic Happy Hour In honor of the ghosts that are said to haunt the Emily Morgan, the Thursday Psychic Happy Hour at Oro allegedly runs from 5-8 p.m., a full hour longer than the... | 2/8/2012
• DIY Valentine's Day: Because nothing's sweeter than home-cooked romance "Valentine's Day? It's for amateurs!" This, at least, is the opinion of a veteran waiter at an upscale, downtown restaurant. What he means is that, sweet as it may be... | 2/8/2012
• Myron's Prime Steak House low on pretension, high on rib eye Yee haw, another steak house for San Antonio! Please excuse the outburst; reviewers, you understand, are frequently looking for the next new thing, and steak just ain't it. | 1/31/2012
• At least for the weekend, San Antonio is center of the cocktail universe A guy walks into a bar... If that bar is in San Antonio, and the date is after January 29, then the rest of the story is hard to predict — though it's unlikely to feature the... | 1/25/2012
• SA's 'Mr. Riesling' How does a college English instructor get to be a respected wine authority and purveyor? The same way you get to Carnegie Hall: practice, practice, practice. | 1/25/2012
• Calorie-counting zpizza delivers pies almost worthy of its marketing There are pizzas that aren't serious contenders for nutritional crowns and some that (almost) are. Zpizza, a chain arising from arugula-hugging Laguna Beach, Calif... | 1/11/2012
• Smart wines from 2011 ... for 2012 Although it has always seemed a little like cheating, recapping an entire year is useful for critics feeling the end-of-year time crunch. Hence, a few standouts: all falling within the $20 limit... | 1/11/2012
• Fast Foodie: Los Agaves The owners of Los Agaves, the latest in a series of restaurants of different ethnicities in the same shopping center space, are said to be from Mexico City, but it's a little hard to detect that from... | 1/4/2012
• Taste this: Mango with habanero, $2.20 Cloyed of chocolate yet? If not — or if that's not a possibility — then I suggest a visit to Choicolate, a boutique located in the same center on Sonterra Drive as Auden's Kitchen and several other... | 1/4/2012
• Wine with words Time Warner struck again the other day. I’ve been having problems, but this was a neighborhood-wide outage, taking with it the land line (no biggie), the computer (much more of an issue) and... | 12/28/2011
• Auden’s forever happy hour Auden’s Kitchen’s generous all-day every-day happy-hour hours lean on well liquors that aren’t necessarily the ones you’d get at regular pricing, but the results are admirable regardless. | 12/28/2011

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