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
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
A Closer Look: The ins and outs of a few important races

A Closer Look: The ins and outs of a few important races

News: For more than a year now gubernatorial candidates Wendy Davis and Greg Abbott have dominated airwaves and secured way... By Mark Reagan 10/22/2014
‘Walking the Camino’ Explores a Treacherous Trek Through Spain

‘Walking the Camino’ Explores a Treacherous Trek Through Spain

Screens: In the Middle Ages, pilgrims walked the 500-mile El Camino de Santiago de Compostela as a pilgrimage to the tomb of Apostle St. James. It was an... By Stephen James Ross 10/22/2014
Failure Is Not an Option: George Lopez returns to SA

Failure Is Not an Option: George Lopez returns to SA

Arts & Culture: It is evident comedian George Lopez is still a little sensitive about the on-again, off-again relationship he’s had with television. Whatever the... By Kiko Martínez 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

Clean Plate: Organic and sustainable, at a price

Photo: Josh Huskin, License: N/A

Josh Huskin

The house burger with pepper jack cheese and grilled ’shrooms

For Cat New, ‘organic’ and ‘sustainably sourced’ aren’t just buzzwords used to lure folks into a hot new spot—it’s a way of life.

Since opening The Clean Plate at Five-Points in early July, the chef and business partner/best friend Melissa Polinard have been trying to provide locally sourced and sustainable dishes to an enthusiastic lunch crowd.

The Clean Plate stands in the spot Pete’s Tako House occupied for 23 years before relocating to Brooklyn Avenue. The dining area can be described as either cozy or cramped depending on what time of day you visit. Outdoors (imagine a day when it’s cool enough to eat al fresco again), New and Polinard have instituted a garden wall that, come fall, should help cool off the area. A lime green coat of paint on the exterior, a mint green coat on the interior and a smattering of photographs and other artwork finish the minimalist, vibrant look.

Although New, 32, is a San Antonio native, she first cut her teeth in Austin kitchens. She decided to open Thunder Heart Bison: Ranch to Trailer in November 2011 there, but soon found she was preaching to the choir.

New said she relocated to San Antonio after seven years in Austin because as she put it “San Antonio needs clean food.” New ditched the trailer when she was presented with an opportunity to lease the Tako House space and the equipment available in it for relatively cheap. At The Clean Plate, New sources most of her ingredients from local farms proudly displayed on the menu including Shudde Ranch in Sabinal, Parker Creek Ranch in D’Hanis, Medina and Frio County-based Koch Ranches, Loncito’s Lamb in Brenham, Peeler Farms in Floresville, Southern Style Spices in Manor and Austin’s Fiesta Tortillas.

She designed a small, but eclectic menu she hopes to change seasonally. Don’t try to pigeonhole the 11 items featured on the most current iteration: you’ll find Italian classics like a comforting and flavorful spaghetti Bolognese; Southwestern stuffed peppers (and you better believe the “spicy” warning); a burger on a brioche/challah bun; and Asian-inspired Gua Boa pork belly steamed buns.

To be sure, the restaurant has its hits. A quick scan of the room showed a particular affinity for the fish tacos. The wild-caught mesquite smoked mahi-mahi stays light with shredded cabbage and oodles of cilantro. While the mesquite does help set the fish tacos apart from the plethora of options the city has to offer, the roasted poblano aioli is lost in the smoke factor. A hint of serrano could help liven up the spread.

The stuffed pepper, filled with diced squash, zucchini and red peppers and laced with a powerful mix of ancho and chipotle chili powder, is far from bland. Grass-fed beef is available as an add-on to the pepper for an extra $2; while the flavor is most certainly there, those looking for a heartier lunch might want to spring for the beefed-up portion. The order of Parmesan and sharp cheddar mac ‘n’ cheese shells is substantial; the Panko crumbs add an extra layer of texture but this fromage nut hoped for a creamier dish.

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