Trending
MOST READ
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
6 Sinfully Good Grilled Cheese Sandwiches in SA

6 Sinfully Good Grilled Cheese Sandwiches in SA

Food & Drink: Cheesy Jane’s. Multiple locations, cheesyjanes.com. If the name is any indicator, this San Antonio staple doesn’t mess around when it comes to... By Tommie Ethington 10/22/2014
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
A Closer Look: The ins and outs of a few important races

A Closer Look: The ins and outs of a few important races

News: For more than a year now gubernatorial candidates Wendy Davis and Greg Abbott have dominated airwaves and secured way... By Mark Reagan 10/22/2014
‘Walking the Camino’ Explores a Treacherous Trek Through Spain

‘Walking the Camino’ Explores a Treacherous Trek Through Spain

Screens: In the Middle Ages, pilgrims walked the 500-mile El Camino de Santiago de Compostela as a pilgrimage to the tomb of Apostle St. James. It was an... By Stephen James Ross 10/22/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Flavor

The “Old” Guard: Andrew Weissman

The Sandbar, Il Sogno, Minnie’s Tavern, The Luxury

Photo: Illustration by Jeremiah Teutsch, License: N/A

Illustration by Jeremiah Teutsch



Related stories


So what’s on the horizon?
I am currently working on the wine bar upstairs at Il Sogno, I am also about to implement a full liquor license at Minnie’s Tavern—we should have it sometime around Thanksgiving. I am also in discussions with a major corporation to do some pretty cool stuff with them but it is under wraps until I sign a contract which could take place as early as next week.

The table of five that comes in 23 minutes before closing—what are you muttering under your breath?
In my old age I have come to the realization that it is not about me; this is about the client and their satisfaction. We now have a policy in place that we try to open 10 minutes prior to stated hours and close 15 minutes later. I think small gestures like this go a long way.

What drives you crazy in the kitchen?
Cell phone use, i.e. checking your phone while cooking, drives me nuts as does someone who tends not to show up in pressed and cleaned jackets and pants. I send cooks home regularly for not treating this as a profession, but rather a job. I also detest wastefulness and am constantly reminding cooks how important it is to attempt total utilization of product.

I think the lunch at Sandbar is something no one hypes a lot, but is amazing. What else are you cooking that you think is underrated? What do you think is awesome that no one is taking advantage of in your restaurants?
I tend to agree with you about the Sandbar being underrated–the quality of product, the six, seven breads made daily, the fish that we receive and prepare is unmatched anywhere else in town. I also think the pizza at Il Sogno is one of the best in town and also the best value (at 6 p.m. our Margherita is $6). Breakfast at Il Sogno still remains a secret as well as the $3 taps at Minnie’s during the week. A lot of this is due to the fact that we don’t advertise or have a PR firm. We tend to just hope people will show up—and so far they have.

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