Trending
MOST READ
Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

Arts & Culture: Let’s face it, most of us Lone Stars view the Texas coast as a poor man’s Waikiki. Hell, maybe just a poor man’s Panama Beach — only to be used... By Callie Enlow 7/10/2013
Best Bookstore

Best Bookstore

Best of SA 2013: 4/24/2013
Easy Green: 10 quick ways to make money in college

Easy Green: 10 quick ways to make money in college

College Issue 2014: Sell clothes. Plato’s Closet is a great place to take your gently worn apparel in exchange for cold, hard cash. They accept clothes, shoes and... By Brittany Minor 8/18/2014
A Small Slice of San Anto’s Spooky Haunts

A Small Slice of San Anto’s Spooky Haunts

Arts & Culture: San Antonio is one of the oldest cities in the United States, and its history stretches long before the people behind the American or Texas Revolutions... By Mark Reagan 10/15/2014
Chris Pérez, Selena’s Husband, Faces His Past and Looks Forward, Musically

Chris Pérez, Selena’s Husband, Faces His Past and Looks Forward, Musically

Music: Chris Pérez never saw it coming. “All I ever wanted to do was play guitar,” he told the Current. “I never thought I’d be the subject of an interview... By Enrique Lopetegui 8/28/2013
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

City Guide 2014

Chef Andrew Weissman’s River Empire

Photo: , License: N/A


To the chagrin of some, chef Andrew Weissman’s name comes up over and over again amongst the serious eaters of SA. That’s because he’s opened three restaurants in the past five years—each concept more inventive than the last—and is about to revamp one of the two older establishments with which he’s still directly involved. Oh, and the food is damned good, too. Here’s the skinny on his mini downtown-centric empire.

Perhaps the most versatile of the bunch, Il Sogno Osteria (200 E Grayson, Ste 100, (210) 223-3900) delivers on most fronts. Stop by for a relaxed brekkie from 7:30 to 10 a.m. Tuesday through Friday for the frittata of the day or the dreamy coddled eggs. In the evenings, the fun continues with market price Margherita pizzas, or fancier Italian fare (yes, splurging on both the antipasti and famous Nutella tart is worth it).

The Luxury (103 E Jones, (210) 354-2274) caters to the shorts-and-T-shirts set who flock to the SA River-adjacent, outdoor-only spot for creamy chicken curry salads or a Tico sandwich of egg, ham, pico de gallo, avocado, plantain and black beans. Don’t forget the fries–the shareable order of spuds is seriously addicting. Cool down post-run with a brew (or several) from the extensive list of craft beer and wine. Fans of bocce ball can burn off those delicious calories with a spirited game on the restaurant’s court.

Weissman, who made his mark with French cuisine, renovated the former Liberty Bar to house Minnie’s Tavern & Rye House (328 E Josephine, (210) 220-1890). The brasserie is open for dinner most nights where Weissman delivers tasty renditions of classic French eats including crispy duck confit (pictured), cheesy croque madames and drool-worthy steak frites. Minnie’s caters to a whiskey-loving audience with boozy cocktails, while also serving up imported beer and wine.

The Sandbar Fish House & Market (200 E Grayson, (210) 212-2221) excels with killer sandwiches like the loaded oyster po’boy and the surprise hit in the landlubber Mexican burger, a spicy concoction that pairs beef and ham with jalapeños and avocado slices.

Weissman first opened Sip (160 E Houston, (210) 222-0149) in 2001, but passed the reins to his sister while he focused on other projects. He regained ownership of the spot this January and plans to offer juices, hand-chopped salads and a bona fide coffee program. He hopes to cater to the lunchtime Downtown crowd, while also staying open late into the evening to serve caffeine fiends.

Central
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus