Trending
MOST READ
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
Free Will Astrology

Free Will Astrology

Astrology: ARIES (March 21-April 19): In the coming weeks it will be important for you to bestow blessings and disseminate gifts and dole out helpful... By Rob Brezsny 8/27/2014
Savage Love: Working Out the Kinks

Savage Love: Working Out the Kinks

Arts & Culture: My boyfriend of two years cannot climax or maintain an erection unless his testicles are handled, squeezed, pulled, or pressed on... By Dan Savage 8/27/2014
Best Hookah Bar

Best Hookah Bar

Best of SA 2013: 4/24/2013
How Rebates Have the Texas Film Industry Playing Catch Up To its Neighbors

How Rebates Have the Texas Film Industry Playing Catch Up To its Neighbors

Screens: See if you can spot the common thread that is pulling at the seams of the Texas film industry. On NBC’s The Night Shift, a stock-written staff... By Matt Stieb 8/27/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Fast Foodie

Fast Foodie: Stone Werks Big Rock Grille

Photo: Veronica Luna, License: N/A

Veronica Luna

Pulled pork sliders


If you're looking for a light lunch or a quick meal, take a pass on Stone Werks Big Rock Grille's newest location in Lincoln Heights at the northwest corner of Broadway and Basse. The meals are bountiful, and the choices are varied and tasty, but a 15-minute wait for lunch at midday during the week seems the norm. Service personnel are attentive albeit not always in evidence. I like that, but if you only have one hour for lunch, I can see the problem.

The interior of the building has been completely, and attractively, remodeled to align the decor with the two other Werks (the Rim on I-10 and The Vineyard on Loop 1604). There's an industrial tech look, with exposed overhead ducts and pipes painted black and there are more flat screen TVs than you can count, half set to Fox News, half to ESPN. Seafood is on the menu, but it's not played up. My waiter told me the huge salads were popular, and I noticed several folks were digging into the Big Rock Chopped Club Salad, a mélange with romaine, cheese, hearts of palm, bacon, avocado, eggs, and chicken, or the Giant Caesar Salad. My favorites are the Giant Portabella Salad and the Blackened Ahi Tuna Salad. The roasted chicken and artichoke hearts pizza was memorable from a previous visit. For lunch, the smaller pizza and a side salad can be had for a bargain $10.95.

Several of the starters easily constitute a meal. The pulled pork sliders left my friend with no room to take on a main course. The salmon rolls also looked like enough to sate a stevedore's appetite. No small burgers here; all (except the vegetarian, obviously) include a half pound of meat. The ahi tuna burger was good, but even when served rare as requested it needed a bit more time on the grill, and the wasabi mayo had no bite at all. In short, the new Werks location makes for a convenient get-together spot for those of us living inside 410 (though proximity to both U.S. 281 and 410 means the rest of y'all are invited, too). Come real hungry, plan on sharing portions, and you'll still likely take a doggie-box home.

Stone Werks Big Rock Grille

999 E Basse
(210) 828-3508
stonewerks.com

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