SAPD Issues Thousands of Tickets for Homelessness

SAPD Issues Thousands of Tickets for Homelessness

News: Data and records obtained by the Current show that between January 1, 2013, and early October of this year the San Antonio... By Alexa Garcia-Ditta and Elaine Wolff 10/22/2014
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
Alamo Ice House Brings Hill Country to Downtown

Alamo Ice House Brings Hill Country to Downtown

Food & Drink: There was a special kind of draw at Alamo Ice House on a recent Tuesday evening. A handful of weeks after opening its... By Jessica Elizarraras 10/22/2014
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
6 Sinfully Good Grilled Cheese Sandwiches in SA

6 Sinfully Good Grilled Cheese Sandwiches in SA

Food & Drink: Cheesy Jane’s. Multiple locations, If the name is any indicator, this San Antonio staple doesn’t mess around when it comes to... By Tommie Ethington 10/22/2014

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

The success of all his restaurants, from Le Rêve to Sip and Big'z, attests to one of Weissman's key strengths: a love of good food, no matter how humble or exalted. In Weissman's view, there are two schools of food philosophy, a sort of continuum between the more traditional, "tried and true" school based on the tenets of any given cuisine, and the more extreme school of invention, like elaborate fusion cuisines, or molecular gastronomy, where the emphasis is on experimentation and abstract philosophy. Weissman is decidedly in the more traditional camp, though he's by no means bound by it. All his menus show traces of nouvelle experimentation, but he's just as likely to launch into food reveries from his wife's native Costa Rica, or Mexico where he initially pursued a career in journalism, or the glory of bitter greens in rural Europe, or an exquisite pickle at a local Indian restaurant. Like most great chefs, Weissman is a huge fan of world cuisine and gets as excited about street food as he does about the finest truffles or sophisticated cooking procedures. Unlike most, he's willing to stretch his talents — and personal energy — over a range of venues.

The Luxury will illustrate his passion for inventive simplicity. The idea was to take an undeveloped corner lot and create a low-key outdoor gathering place catering to families, cyclists, and pedestrians along the new River Walk extension. Featuring inexpensive, healthy, fresh fare — a suite of international sandwiches, and salads — in a funky, enviro-friendly package, the playground and landscaping make use of cedar mulch from a family ranch; native plants create shade and a barrier to the street, and use reclaimed water from a common-sense water-catchment system. The sustainability motif is underscored by the use of re-purposed cargo containers for the necessary structures: a sort of riff on the food-truck craze, but more simply, a way to utilize existing materials in a novel and productive way.

This simple concept-driven lunch venue has taken longer to get off the ground than many of Weissman's more formal restaurants. Despite the City's moves to embrace the notion of sustainable practices, part of the hold-up has been the process of fitting the practicalities and rhetoric of sustainability to the existing codes, and stretching them outside the made-to-order box of conventional design and usage. Although he hesitates to publicly announce an opening date after several false-starts, and admitting much of the delay was his own doing, Weissman is double-staffed at the Sandbar with his crew for The Luxury, and states emphatically, "Believe me, I want it to open more than anyone!" Hopefully, the fact that he's cleared some of the practical and conceptual barriers for repurposed, sustainable development will make it a little easier for others to follow suit.

All in all, Weissman is proud of what he's accomplished, what the chefs and staff under him have accomplished, and that San Antonio seems to be coming of age as a fine dining town —adding to its reputation for top-notch Tex-Mex.

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