Trending
MOST READ
Best Hookah Bar

Best Hookah Bar

Best of SA 2013: 4/24/2013
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
5 Awesome Ways to Survive on Ramen

5 Awesome Ways to Survive on Ramen

College Guide 2013: Nearly every college student has lived off of ramen noodles at one point or another. What a lot of them didn’t know was that the classic just-add-water... By Mary Caithn Scott 8/20/2013
Best Karaoke Night

Best Karaoke Night

Best of SA 2013: 4/24/2013
Best Coffee Shop

Best Coffee Shop

Best of SA 2013: 4/24/2013
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

Flavor File: The Monterey’s new chef, no tipping at H-E-B’s first restaurant and National Fried Chicken Day

Photo: Courtesy of Cooking Channel, License: N/A

Courtesy of Cooking Channel

Man Fire Food’s Mooking likes it hot


The Monterey (1127 S St. Mary’s, (210) 745-2581) has added a new chef to its lineup after former chef Zach Garza took on a chef de cuisine post at Johnny Hernandez’s The Fruteria. Luis Segovia, a Culinary Institute of America-Hyde Park grad who’s worked at Sandbar Fish House & Market and Il Sogno, is manning the kitchen these days. Segovia’s also added a new menu of fresh seafood, beef tongue tacos, Szechuan queso dip, French fry po’boys and smoked sausage corn dogs that are already getting rave reviews.

Speaking of Hernandez, the chef and owner of La Gloria, True Flavors catering and El Machito was featured on Cooking Channel’s Man Fire Food with host Roger Mooking on Tuesday, July 1. The episode featured lessons on grilling cabrito along with stops at the Culinary Institute of America—San Antonio to check out their outdoor fire pit and a visit to Elgin for some sausage making.

In other national news, H-E-B’s first restaurant and bar at 23635 Wilderness Oak has garnered attention via Huffington Post and Kitchenette for its no-tipping policy. Stone Oak’s Oaks Crossing serves up barbecue and beer, but also doesn’t encourage tipping. Tips from the first week of business, which totaled $600, were donated to the Parman Library. To make up for the lost tips, servers are compensated with a competitive wage according to H-E-B’s director of public affairs Dya Campos, who said, “partners are not expected to earn their salary on tips, they are fully compensated with a stable salary.” The policy will be posted behind the bar, on receipts and on menus, and partners (a.k.a. employees) will choose new charities each month. Considering the slew of tip-averse folks that have come out of the woodwork since last week’s cover story (“5 Reasons Your Server Hates You”), the news might make some of you very happy.

Big Hops Gastropub (22250 Bulverde, Ste 106, (210) 267-8762) is adding waffles to the menu. The far Northside restaurant and bar began serving brunch this past Sunday from 11 a.m. to 2 p.m. The menu incudes chicken and waffles, a chorizo-laden, Texas Toast-supported take on eggs Benedict, biscuits and gravy and a bacon madame sandwich with a fried egg, bacon, cheese and Béchamel sauce. Pries range from $5 to $9 on most items, and bottomless mimosas start at $9.

More new menu items are in store at Max’s Wine Dive (340 E Basse, Ste 101, (210) 444-9547) where chef Justin Johnson is adding lighter fare for the hot summer months. Items include giant calamari, fried green tomatoes, seared salmon over a bed of zucchini ribbon “spaghetti” and a falafel burger. Or you can try the “State Fair” chicken-fried bacon and call it a day. The Houston-based eatery will also be celebrating National Fried Chicken Day on Sunday, July 6 with a special of jalapeño-buttermilk marinated chicken, mashed potatoes, collard greens and Texas Toast.

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