Best Salsa Club

Best of SA 2013: 4/24/2013
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
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 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
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

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Food & Drink

Bumpy Ride, Fresh Results at Tuk Tuk Tap Room

Photo: Casey Howell, License: N/A

Casey Howell

Som Tam—an enticing green papaya salad

As the first in a string of eateries slated to open on the Government Hill side of Broadway, Tuk Tuk Tap Room promised the city a serendipitous pairing of serious craft beer and Asian street fare as prepared by a James Beard Award-nominated chef. While the making of the restaurant took a bit longer than expected—the original June opening was pushed back to mid-September—the buzz around Tuk Tuk continued to build. Let’s chalk that one up to the media (our bad) and the constant traffic along one of the city’s main thoroughfares. Even so, the new spot wasn’t quite as busy as one would expect during a recent Friday visit.

This could very well be due to the parking situation that’s just different enough to confuse would-be diners—us San Antonians are still used to giant surface lots in front of every establisment. Does one dare park across the way in the underpass lot and attempt a Frogger-style scurry across busy Broadway or should one try to snag scant parking along the street in front of the 1800 apartment complex? A little known secret is the plentiful parking behind Tuk Tuk off North Alamo, but the 5-minute jaunt around the block might deter some customers. As restaurants continue popping up in the vicinity (look for SoBro Pizza Co. on the ground floor of the Mosaic apartments next), it’d be in the City’s best interest to solve these auto woes. Or we could all start biking everywhere, I suppose.

That location was a gamble owners Jody and Steve Newman (Friendly Spot, Alamo Street Eat Bar), along with chef David Gilbert (formerly with Sustenio at Eilan), decided to take when pioneering this venture. As the first of its kind—and I’m sure there will be many a duplicate in the coming years—Tuk Tuk’s banking on urban patrons in a city with a still young (pun intended) urban core. Its hip, distinct Robert Tatum-designed interiors and recycled carpentry via Jason Pascall drives home the youthful vibe.

The business partners are also counting on adventuresome eaters willing to explore Southeast Asian flavors. The compact menu takes on street fare meant for sharing. Broken down into three sections (Asian Street Eats, Table Eats, #HappyEnding), the menu runs the gamut from Tom Yum Kacang peanuts with kaffir lime and chili to a lotus root-chicken salad with cucumber, cabbage, shallot, chili and cilantro. Highlights include the Som Tam, a refreshing green papaya salad, and the pork laarb. The former displayed a playful and unpretentious mix of crunchy papaya, tomato, lime, a hint of dried shrimp, long beans and peanuts that went well with Oskar Blues G’Knight red ale; and the latter presented a satisfying blend of tamarind, kaffir lime, mint and toasted rice powder over sticky rice.

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