Food & Drink
Flavor File: New menus and details on Culinaria’s Restaurant Week
Published: August 6, 2014
Sisters Silvia Alcaraz and Lupita Rivero, owners of Cocina Heritage Catering bit the bullet and opened their first full-service storefront location at 118 N Medina. Cocina Heritage Restaurant is open Monday through Friday from 7 a.m. to 3 p.m. serving up pre-Hispanic and colonial Mexican dishes from family recipes. Patrons can expect to find breakfast gorditas, daily lunch specials and juices.
Barbaro (2720 McCullough, (210) 320-2261) busted out a new menu this Monday, free of fan faves such as the taleggio, kale and potato pizza and the briny deliciousness that was the muffaletta pie. New pies include a lamb, kale, spicy arabbiata sauce and pecorino cheese. On the Barbaro bar front, Texas Monthly featured bar manager Elisabeth Forsythe’s Peck of Pickled Peppers in its August 2014 issue. The cocktail is made with blanco tequila, a homemade hot pepper shrub, honey syrup, Clear Creek Distillery Cranberry Liqueur and Topo Chico.
The food party keeps going on Saturday, August 16 as Culinaria kicks off another rendition of Restaurant Week with 75 participating eateries. Prix-fixe menus will be available in three price levels for three-course meals–some restaurants will offer $15 lunches and $35 dinners, while others will offer a $10 lunch and a $25 dinner. Restaurant Week on the Move, which will feature the city’s food trucks will offer an $8 lunch and $15 dinner. Get those reservations in ASAP.
Bar 1919 (1420 S Alamo, Ste 001, (210) 227-1420) is shaking up a new menu with beer, wine, agave, whiskey, scotch and cigars. Stop by for a tasting on Tuesday, August 19 with six different cocktails made with gin, rum, scotch, bourbon and rye. The $40 tasting includes preparation, demonstration and history of the cocktails.
Wild Beast (200 W Jones, Ste 501), the Matisse-inspired pop-up inside SAMA’s Hops Building, will host two visiting chefs for a “homestyle country piknik.” Chris Cheatwood and Kat Sees of Hot Joy, will take over the kitchen on Friday, August 8 and Saturday, August 9 with inventive takes on picnic fare. Think popped corn on the cob, gooey cheese kolaches, seared frog leg terrine with deviled egg, fancy sauce and twice-cooked field peas. Tickets, $49.99, can be reserved at firstname.lastname@example.org (make sure to include Wild Beast in the subject line).
> Email Jessica Elizarraras