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 Salsa Club

Best of SA 2013: 4/24/2013
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
A Look Back at SA\'s Homebrew History

A Look Back at SA's Homebrew History

The Beer Issue: Homebrewing is a foundational American virtue. Not just Sam Adams smiling back from the bottle that bears his name—virtually all the... By Lance Higdon 10/15/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

Alamo Street Eat-Bar: What to eat when you can (seemingly) eat anything

Photo: Will Lee, License: N/A

Will Lee

Jason Dady talks to a Duk Truck customer at Alamo Street Eat-Bar.


There's no better time than now to have a meal outdoors. Due to the rising costs of running a restaurant, an increasing number of culinarians are trading in their chef's hats for bandanas and a set of wheels. Food trailers are experiencing a renaissance period, allowing chefs an unprecedented amount of freedom to showcase foods that they are truly passionate about while keeping prices affordable thanks to low overhead costs.

Enter Alamo Street Eat-Bar, San Antonio's latest addition to the food trailer universe. Run by Jody and Steve Newman of The Friendly Spot, and located on South Alamo at the old Acapulco Drive-Inn compound, the location is pitch-perfect in terms of accessibility. All that needs to happen now is for the food trailers to step up and offer good food. No pressure, right?

As you walk onto the lot, the soothing vibes of other people's conversation mixed with great music immediately creates a comfortable and welcoming atmosphere. The Newman's have definitely learned a thing or two from their tenure at The Friedly Spot; the Eat-Bar feels like it's been here for years, sporting a logical, streamlined layout with the bar in the center and the food trucks wrapping around the building in an open crescent. With ample outdoor seating, softly lit to hide your running makeup and tussled hair, the Eat-Bar's ambience makes for a great destination after a hard day's work (or a hard night's partying).

Currently home to five food trucks, with an additional two rotating in throughout the week, Eat-Bar focuses on the symbiotic relationship between each truck and the food that they offer.  "Everyone gets along, and we all help each other out," says Chris Cullum from Attaboy Burgers.

FOOD TRUCK BREAKDOWN

Attaboy Burgers: These food truck veterans have inhabited Tucker's Kozy Korner for years, serving up piping-hot burgers and fries to ravenous patrons. I recommend the Sweetboy burger, with its bacon and onion marmalade topping. A great mix of sweet and salt, to go perfectly with your beer. Add that to an order of Sweet Fries and you have yourself a meal.

The Chili Queens: A local native of Southtown, Ana Fernandez's Chili Queens offers a variety of chili, from classic to vegan. The vegan chili in particular is inspired, with good heat and a rich flavor that beckons for another. Ana says that the vegan chili inspires the biggest amount of return customers. It's easy to see why.

Tapa Tapa Truck: One of the more dynamic trucks on the lot, Rudolfo Martinez cooks an ever-changing menu, raning from American to Asian to Brazilian and everything in between. The Truffle Mac & Cheese is a must try, blending Cheez-Its into a high quality macaroni and cheese.

The Rolling Pig: The pulled pork, braised in red wine for hours, had great flavor and texture. Additionally, I found "Phil's BadAzz Boudin Balls" to be wonderful — three giant, crispy Boudin balls served on a bed on serrano slaw, drizzled in a rich "secret" sauce.

Recently in Food & Drink
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