Trending
MOST READ
Lt. Governor Race: the \'Luchadora\' vs. the Tea Party radio host

Lt. Governor Race: the 'Luchadora' vs. the Tea Party radio host

News: A few Saturdays ago, I spent several hours hanging around a Texas Realtors Association conference in San Antonio, trying to catch state Sen. Dan Patrick... By Alexa Garcia-Ditta 9/17/2014
The Permanent Gangsta Status of Mobb Deep’s Prodigy

The Permanent Gangsta Status of Mobb Deep’s Prodigy

Music: Prodigy, better known to ’90s rap aficionados as the prodigious half of Queensbridge duo Mobb Deep, has made a successful career operating on... By James Courtney 9/17/2014
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
Best Lounge

Best Lounge

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
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

Fast Foodie: The Monterey

Photo: Michael Barajas, License: N/A

Michael Barajas

Gimme a pig foot, and a bottle of beer at the Monterey in Southtown.


Pig foot feels more like a dare or man-versus-wild challenge than a tasty, quick after-work meal at one of San Anto’s newest and best gastropubs. It brings to mind pale pink appendages soaking in a glass pickling jar in the ethnic food market. Those who aren’t die-hard foodies likely haven’t worked up the courage to dine on swine feet, and that’s to be expected. It’s an unusual dish, especially for a popular Southtown drinking spot. That’s what makes the Monterey so peculiar. Its lax atmosphere, stacked beer and wine menu, and spacious candlelit patio make it a perfect place to stake out a table and throw back drinks late into the night. But its ever-changing menu is remarkably ambitious, often featuring the avant-garde, seizing the spotlight with exotic, high-quality ingredients that put other bar food, and many other local restaurants, to shame.

And that’s the beauty of gastropubs: they’re different things to different people. For some, the Monterey is Southtown’s go-to restaurant with a knockout beer and wine list. For others, it’s a great bar with a killer menu that rings of gourmet. And by being so accessible, and affordable, the Monterey challenges your average bar-goer to try things they otherwise wouldn’t. Which brings us back to pig feet, the stand-out experimental fare from the Monterey’s latest menu. Unless you’re already familiar with how pig feet are prepared and cooked, the first thing you have to do is forget what you’re ordering. If you’re picturing a shiny pink pig hoof staring up from your plate, you’re dead wrong — some restaurants dub them “pork trotters,” I imagine, just to avoid the whole foot-in-mouth imagery.

As is standard with pig feet, the meat’s braised, deboned, and molded into a crab cake-like portion, coated in a flour batter and fried to a nice crisp. The meat itself is very, very tender, bordering on gelatinous, with a deep pork flavor that’s strong but not too overpowering. The Monterey serves the pork over a bed of roasted succotash, with hints of tomato doubling as a nice sauce for the crispy hoof.

Pig feet won’t don the menu at the Monterey for long. On my visit last week, I was told they might roll out a new one as early as this week. But a new challenge will always be waiting, whether its pig feet, roasted bone marrow, or beef tongue. Have a couple drinks. Calm down. Don’t be freaked out. Be adventurous. Order.

 

The Monterey

1127 S St. Mary’s St
(210) 745-2581

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