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...
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...
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...
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...
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...
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...
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 ...
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...
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...
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.
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...
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.
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...
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...
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...
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...
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...