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
Veg Out with Earth Burger

Veg Out with Earth Burger

Food & Drink: “Do you want cheese on that?” “Yeah, sure.” “Vegan or organic?” “Um, what? Where am I?” By Jessica Elizarraras 7/23/2014
Newsmonger: Creative arguments on both sides of the VIA streetcar debate

Newsmonger: Creative arguments on both sides of the VIA streetcar debate

News: If a petition meant to derail a $280 million streetcar project in downtown San Antonio isn’t successful, two... By Mark Reagan 7/23/2014
New Sensation: SA’s Austin Mahone and teen pop superstardom

New Sensation: SA’s Austin Mahone and teen pop superstardom

Music: Like the bulk of Austin Mahone’s Instagram account, this one’s a selfie. In a white tank top, hair coifed up real big, Mahone arranges... By Matt Stieb 7/22/2014
7 Public Art Projects Worth Searching For

7 Public Art Projects Worth Searching For

Arts & Culture: You’re likely familiar with the high-profile works of public art on view around downtown San Antonio: the gigantic, red swoop of... By Sarah Fisch 7/23/2014

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Food & Drink

A harvest of new restaurants

Photo: Michael Barajas, License: N/A

Michael Barajas

Duck tacos from Jason Dady's DUK Truck

Bakery Lorraine (511 E. Grayson) baker/owners Anne Ng and Jeremy Mandrel trained at Thomas Keller's renowned Bouchon Bakery in Napa Valley. Their efforts have received acclaim from many a local chef; daily fare extends from croissants, pain au chocolat, cookies, tarts and pies, to quiches and sandwiches. Their boxes of macarons are becoming legendary.

Bird Bakery (5912 Broadway) is known for their red velvet cake with butter cream, a chocolate and chocolate chip cupcake with peanut butter cream frosting, and carrot cake. Many of their products are made from recipes from owner Elizabeth Chambers' grandmother.

Laurent Rea gained some notice at L'Etoile and Olmos Park Bistro; at his own spot, Laurent's Modern Cuisine (4230 McCullough), he enters the spotlight with a changing menu displaying French techniques put to good use with local produce. Last week's menu included sauerkraut and venison tarte, P.E.I mussels, rib eye steak with asparagus tempura. His desserts are not to be missed. Texas master chef Stephan Pyles gave Sustenio (17103 La Cantera Pkwy.) its Southwestern trend, but executive chef David Gilbert is the one who is taking this high-tech equipped kitchen at the Eilan Hotel Resort and Spa to the next level. The ceviches (and the drinks) receive high complements; look for innovations like the Texas red snapper tamal in red Thai curry masa.

*The original story incorrectly identified Ana Fernandez's truck as "The Republic of Chili." Feels like a whole other country, but it's The Institute-not Republic-of Chili.-- Scott Andrews

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