Skin Deeper: Scarlett Johansson as predator in ‘Under the Skin’

Skin Deeper: Scarlett Johansson as predator in ‘Under the Skin’

Screens: One of the first images in Jonathan Glazer’s Under the Skin is a tiny white dot at the center of a black screen. At what are we looking? An eclipse? The sun... By David Riedel 4/16/2014
Best Bar Trivia Night

Best Bar Trivia Night

Best of SA 2013: 4/24/2013
Alamo Colleges Barely Passed Its Own Accountability Test

Alamo Colleges Barely Passed Its Own Accountability Test

News: After months of passionate protest, petitions and public forums, faculty, students and administration of the five Alamo Community Colleges let out... By Mary Tuma 4/16/2014
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
There’s plenty to celebrate on the Old 97\'s 20th birthday

There’s plenty to celebrate on the Old 97's 20th birthday

Music: Back in the 1990s, when major labels would still propose multi-album deals to relative unknowns, Rhett Miller and the Old 97's sat in the offices... By Callie Enlow 4/16/2014

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

Which brings me to the burger. The description is simple: grass-fed beef, spring mix, onions, tomato, mayo and Dijon mustard. Every bite is juicy and pleasing, but there aren’t a whole lot of them. Add-ons are offered, and definitely jazz up the experience, but do little to make up for MIA fries (they had run out during our visit and were substituted with sautéed seasonal veggies). It’s not hard to clean your plate after all.

Much like with other local eateries that offer sustainable fare, The Clean Plate’s selling peace of mind. It helps when that tranquility that comes from eating grass-fed beef and GMO-free tortillas also happens to satiate your belly. It’s easy to compare The Clean Plate to The Cove or chef Michael Sohocki’s Restaurant Gwendolyn, which only sources food from a 150-mile radius. The Cove’s popularity might have increased after a televised visit from a certain donkey-sauce pimpin’ spiky-haired reviewer, but the city had already embraced the joint’s locavore-driven values.

Open only for lunch from 11 a.m. to 4 p.m., The Clean Plate has a steady stream of patrons stopping by for a bite to eat. If New and Polinard hope to keep providing clean food to the masses, they’ll have to fix portion sizes and price points. San Anto wants and will pay for pristine eats, but there’s a limit, and be warned: take cash or be prepared for a 35 cent credit card fee. Chef is still tweaking prices while slaving away in the kitchen; and if the teensy corner spot overcomes visible growing pains, it’ll definitely earn a place in the hearts of San Antonians looking for that worry-free place to eat.

The Clean Plate

1022 N Main, (210) 229-9866
Best Bets The mesquite-smoked mahi-mahi tacos are different enough from the city’s offerings to be worth a shot; the juicy grass-fed beef burger leaves you wanting more.
The Skinny Lunch-time spot expands sustainable and organic clean food options in the city.
Hours 11am-4pm Mon-Fri Prices $9.25-$14.25

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