SAPD Issues Thousands of Tickets for Homelessness

SAPD Issues Thousands of Tickets for Homelessness

News: Data and records obtained by the Current show that between January 1, 2013, and early October of this year the San Antonio... By Alexa Garcia-Ditta and Elaine Wolff 10/22/2014
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
Alamo Ice House Brings Hill Country to Downtown

Alamo Ice House Brings Hill Country to Downtown

Food & Drink: There was a special kind of draw at Alamo Ice House on a recent Tuesday evening. A handful of weeks after opening its... By Jessica Elizarraras 10/22/2014
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
6 Sinfully Good Grilled Cheese Sandwiches in SA

6 Sinfully Good Grilled Cheese Sandwiches in SA

Food & Drink: Cheesy Jane’s. Multiple locations, If the name is any indicator, this San Antonio staple doesn’t mess around when it comes to... By Tommie Ethington 10/22/2014

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

TBA is a Well-kept Secret (for Now)

Photo: Courtesy of Steve Starnes Photography, License: N/A

Courtesy of Steve Starnes Photography

Don’t be fooled: Jonny Yumol usually wears a T-shirt while bartending

Admittedly, TBA is behind schedule. Signage is still in the works. The small plates that chef-owner James Moore promised are still in development (and should be ready to go by this week). Décor is in the process of being hung.

That hasn’t stopped a slew of regulars from socializing and nursing a few cold ones during the past month since TBA opened its doors in the space formerly known as Saluté.

But Saluté is dead and gone. A facelift that involved a robust shade of burgundy, a revamped bar and a build-out of a new ladies-only restroom (we hate sharing), is enough to make you forget even your fondest memories of the late bar. Framed mirrors hang on just about every wall, giving the illusion that the 1,000 square-foot watering hole might be bigger than it really is.

Opened by Moore and property owner Casey Lange (of Limelight, etc.) in July, TBA was designed as a neighborhood bar for folks to grab a drink and relax. It joins Joey’s, The Mix, the newly opened Faust Tavern, the Brass Monkey and Hi-Tones on the St. Mary’s Strip. But there’s something to be said about a bar where the bartender actually dotes over you on weeknights—and it’s not just any barkeep. Jonny Yumol, formerly stirring and shaking at The Esquire Tavern and Nao New World Flavors, created the cocktail program and drink menu at TBA alongside Moore, both taking a culinary approach to cocktail making.

TBA is Moore’s first brick-and-mortar venture as owner. The former executive chef at Max’s Wine Dive, who most recently opened Boiler House Texas Grill & Wine Garden at the Pearl, is having fun concocting infusions such as the figgy bourbon used in the Fig Fashion and the serrano-and-cilantro-infused tequila used in the now-signature Juan Collins (“Down the Hatch,” July 17-23.)

“We’re looking at what’s fresh and what we’ve got on-hand,” Moore noted, “everything is [made] in limited batches; once something’s out of season, we move on.”

Yumol, for his part, is bringing six years’ worth of bartending experience in both speed and cocktail bars to the table.

“I want to put a lot of thought and quality into the cocktails,” Yumol said, adding “but I don’t want people to be intimidated.”

They won’t be. The menu, which has changed thrice since the grand opening, features six $7 libations (a personal favorite was the Filibuster, a carnation pink drink made with watermelon gin, Aperol, lemon and Prosecco, TBA’s ode to Wendy Davis’ mid-summer nationwide political debut); cheap beers like the hipster-ific PBR and Lone Star, local ales such as Shiner and Alamo, and a selection of brews from Stone Brewing Co., Chimay and Jester King; oh, and 15 wines available by either glass or the bottle.

The food program is the pièce de resistance for Moore who’s been as hands-on as you can get with a new project (his boxer pup has made the occasional appearance at the bar). The menu’s been in the R&D phase since Moore left Boiler House in March, but a lengthy build-out put snacks on the back burner. With the bar’s identity almost in place, Moore is hoping to add grilled cheeses, some charcuterie, “things on sticks and skewers,” playful reinterpretations of classic bar food (yeah, that might mean pickled pig’s feet) and homemade custards and aoilis—all prepared during the day and plated at the bar since there is no kitchen.

Even without the food program, the appeal of TBA is that, at least for now, you’re not squeezing your way to the front of the bar to flag down a bartender. You’re getting excellent service while whetting your whistle on a solid selection of hooch and brews in a comfortable space that echoes Moore and Yumol’s laidback vibe.

“One of the first things people would notice is that I’m bartending in a shirt,” Yumol notes, as opposed to the fancier duds now so common for cocktail crafters. “I’m used to wearing it and it feels good. Besides, it’s 100 million degrees out.”


4pm-2am Tues-Fri,
8pm-2am Sat
2801 N St Mary’s
(210) 320-1753

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