Best Salsa Club

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
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
Chris Perez, husband of slain Tejana icon Selena, tells of romance, suffering

Chris Perez, husband of slain Tejana icon Selena, tells of romance, suffering

Arts & Culture: In one of the final chapters of his book To Selena, With Love (out March 6), Selena's widower Chris Perez mentions that Abraham Quintanilla, his former father-in-law, once... By Enrique Lopetegui 3/7/2012
A Look Back at SA\'s Homebrew History

A Look Back at SA's Homebrew History

The Beer Issue: Homebrewing is a foundational American virtue. Not just Sam Adams smiling back from the bottle that bears his name—virtually all the... By Lance Higdon 10/15/2014

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

Lunchtime Snob: Power lunches at Lüke San Antonio

Photo: Jessica Elizarraras, License: N/A

Jessica Elizarraras

What’s more powerful than a big bowl of noodles?

I’m not important enough to call for power lunches while wearing power heels and my sharpest power suit. I’m not and that’s OK because I can still enjoy a quickie $10 lunch at Lüke while eavesdropping on all the power diners around me.

For this Lunchtime Snob, we visited John Besh’s Lüke, which lends itself to power meetings by being just upscale enough to guarantee a quiet setting. The white linens, über professional staff and generally awesome lighting add touches of class, while the kitchen serves tasty bites you can charge to the company’s credit card. District 4 Councilman Rey Saldaña was holding a powwow during our visit, so it must be good, right?

I stopped by on Tuesday for the brasserie’s express lunch menu, which had been recently tweaked by executive chef John Russ in late April. You’ll find plates and po’boys, and each change daily. Tuesday means Gulf seafood carbonara and fried eggplant parmesan po’boys; Wednesday sounds particularly tasty with a “Cuban” smoked pork sammy and chicken and dumplings using pasture-raised chickens via Peeler Farms (poultry provider Marianna Peeler was also at Lüke on Tuesday dropping off a whole lamb, which Russ threw over his shoulders and carried upstairs to the kitchen, no doubt to prepare something delicious).

The business gents to the right, who toiled away on their laptops until their orders arrived at the table, didn’t take advantage of the express options, which is a shame (though the Lüke burger is a more-than-acceptable alternative). I opted for a bowl of the carbonara with scallions, black pepper and thick Parmesan cheese shavings; I was pleased when our server delivered a heaping serving of fresh tubular pasta with a light, yet creamy, sauce dotted with roasted cherry tomatoes, likely sourced via Oak Hill Farms. Mussels, shrimp and bits of fish added flavorful layers, and the only thing I could have asked for was tableside bread to sop up the leftover sauce. Maybe next time.

The eggplant po’boy was nothing to scoff at either. A soft baguette housed thinly sliced eggplant that was evenly coated and crisp with no excess bitterness from the purple veg. Bonus points for including Lüke’s fries.

I might not have decided my next political campaign or facilitated a big business merger, but a visit to Lüke for its express lunch menu could have you planning “business meetings” of your own.

Lüke San Antonio

125 E Houston
(210) 227-5853

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