4 Downtown Dive Bars to Embarrass Yourself In

4 Downtown Dive Bars to Embarrass Yourself In

City Guide 2014: In the last few years, San Antonio has made great strides when it comes to its mixology doings. Many good (and some great!) cocktail bars have been springing... By Tim Hennessey 2/24/2014
Best Guacamole

Best Guacamole

Best of SA 2013: 4/24/2013
Best Happy Hour

Best Happy Hour

Best of SA 2013: 4/24/2013
SA’s Shadiest (in a good way) Parks

SA’s Shadiest (in a good way) Parks

City Guide 2014: For anyone in charge of a child or two, knowing where to find the nearest playground is information as essential as the numbers for poison control and your pediatrician... By Joy-Marie Scott 2/24/2014
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

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

"I'm not talking 5-6 cheeses," Weissman says. "My fantasy is to have like 20 or 30." They won't be cheap, of course, but he's hoping to make it a hallmark of the Rye House's craft offerings. And if he can get away with it, the only light in the seating area will be candlelight, a motif that brings us full-circle to one of the hallmarks of Le Rêve's atmospheric mythos, with a slightly earthier tone.

So how does all this jive with a man trying to make more time for his private life, a man who doesn't want to miss out on his children's formative years? While his passion has always been about the food, he also has a practical streak.

"I like cooking way more than running the business," he says, "but in the next five years or so, I see myself becoming more of a restaurateur than a full-time chef." It seems unlikely that Weissman will truly stay out of the kitchen, but he does seem to be channeling more of his creativity into developing interesting concepts and mentoring a new generation of chefs and personnel that will, no doubt, contribute to the overall diversity and sustainability of the San Antonio restaurant ecology.

"I've thought about other things that might be less intensive," he says of his desire for more personal time, "but really, this is what I know. It's what I do."

Weissman's characteristic intensity, focus, and seemingly limitless energy seem to be holding, but he's also aware of how fleeting it can all be.

"My yoga instructor really helped me understand that life is just a finite number of breaths, and you have to use them wisely," he says. For all the challenges of running a successful restaurant empire, Weissman's main struggle seems to be balancing his impulse to sustain a diverse, deep, and indelibly creative mark on the local culinary scene with maintaining a secure, loving, and engaged presence for his family. If his current track record is any indication, both his restaurants and his children are in very deft hands.

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