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Best of SA 2013: 4/24/2013
Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

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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
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
Lt. Governor Race: the \'Luchadora\' vs. the Tea Party radio host

Lt. Governor Race: the 'Luchadora' vs. the Tea Party radio host

News: A few Saturdays ago, I spent several hours hanging around a Texas Realtors Association conference in San Antonio, trying to catch state Sen. Dan Patrick... By Alexa Garcia-Ditta 9/17/2014
The Different Types of Roommates You Might Encounter and How to Deal

The Different Types of Roommates You Might Encounter and How to Deal

College Guide 2013: If you’re going to be in a college dorm, a spacious apartment, a cramped shared bedroom or anywhere on a college campus for that matter, be prepared for your... By Mary Caithn Scott 8/20/2013
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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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