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
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
Chris Perez, husband of slain Tejana icon Selena, tells of romance, suffering

Chris Perez, husband of slain Tejana icon Selena, tells of romance, suffering

Arts & Culture: In one of the final chapters of his book To Selena, With Love (out March 6), Selena's widower Chris Perez mentions that Abraham Quintanilla, his former father-in-law, once... By Enrique Lopetegui 3/7/2012
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
Savage Love: The Boys in the Bandwidth

Savage Love: The Boys in the Bandwidth

Arts & Culture: I am a gay man and have been in a relationship with my GGG boyfriend for more than three years. We are in our early 20s and have a... By Dan Savage 7/23/2014

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink


Cover 02/27/2013

Andrew Weissman poised to open The Luxury in addition to two more restaurants



Photo: N/A, License: N/A


Work in progress at Minnie's Tavern

Meanwhile, he opened the Sandbar Fish House & Market, another relatively small, up-scale venue in the same building as Le Rêve, occupying the tandem street level spaces at the Exchange Building on E. Pecan. A little less exclusive, the Sandbar specialized in high-quality seafood: multiple varieties of in-season oysters, fabulous seafood bisques and chowders, and a focus on the freshest ingredients possible. Combining his pantries, Weissman could maintain his high culinary standards for both casual dining and for exclusive, long, lingering evening meals. The plan worked for close to 11 years: Le Rêve was unparalleled, and the Sandbar was a successful consolation for those who couldn't afford or get with the heightened aesthetic principles of French haute-cuisine. "I didn't close Le Rêve for financial reasons," says Weissman. Both restaurants were doing well. He and Maureen, who ran the front-end operations, were doing what they loved, and doing it together. It did, however, require all of their collective time and energy.

Regarding the success of Le Rêve, Weissman says they had "created a monster." To maintain that level of excellence — and to justify the expense of the fine dining experience — required more than a full-time commitment. With two restaurants and the birth of their first child, Weissman was torn between his obsessive attention to culinary detail and commitment to his family. The Weissman's served their last meal at Le Rêve in October of 2009. Ultimately, it came down to practicality: "If you're paying, essentially, $200-$300 for a meal based on my skills and reputation, I need to be the one in the kitchen preparing the food. It just became unsustainable."

So Le Rêve closed, the Sandbar was going strong, and the Weissmans had a growing family. Meanwhile, Chef Weissman developed Big'z Burger Joint and Sip Espresso & Coffee Bar — two venues that prove good food need not be expensive or complicated. Says Weissman, "I'm in love with concepts that fill a hole in the market," and along came an invitation to open something at the Pearl. Weissman knows a good thing when he sees it and, like his more recent move to acquire the historic Boehler's building, some opportunities you just can't pass up. Originally conceived as more of a traditional Italian coffee bar, the concept for Il Sogno ultimately developed into an upscale homage to the osterie and trattorie of Italy, serving classic Italian fare for breakfast, lunch, and dinner. Weissman says that when he closed Le Rêve, the idea was to open a place that would be a little more low-key and higher volume.

"French food was always such an education," he said. "People are more familiar and comfortable with Italian food somehow; almost everybody has some experience or connection with it."

With the immediate success of Il Sogno, Weissman moved Sandbar to the Pearl, where he could more readily keep tabs on both places.

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