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The New Hotel Emma at Your Service

The New Hotel Emma at Your Service

The library invites you in for a good read.

The library at the Hotel Emma invites you in for a good read.

The Hotel Emma has opened at the Historic Pearl Brewery. It is the crowning jewel of the campus, which has been revitalized under the supervision of local philanthropist Kit Goldsbury.

For those of us who remember the ruins of the area more than a decade ago, the renovation of the ornate centerpiece building at 136 E. Grayson St. is nothing short of miraculous. But thanks to the efforts of acclaimed design team Roman & Williams as well as a great many locals, the building is now as stunning inside as it is outside.

The lobby features pieces from the original brewery.

The lobby features pieces from the original brewery.

Every nook and cranny in the hotel, as least those I saw on a recent tour, which did not include the rooms, seems to have been filled with something of history, from the transformation of beer vats into private bar areas to a board room filled with volumes on beer making that date back to when the original brewery was in operation.

The library is both intimate and overwhelming. It seems to draw you to an overstuffed chair with the book of your choice from the massive collection of local writer Sherry Kafka Wagner.

The bar at Sternewirth

The bar at Sternewirth

Sternewirth, the bar, will keep your eye busy at every turn, whether its focused on the spiral staircase in one corner or the silo sitting areas.

In the Larder, you can grab a coffee, get a freshly baked pastry or stock up on gourmet treats, such as locally produced Sandy Oaks Olive Oil or a bottle of wine.

Supper is the hotel’s restaurant, and it features the finest and freshest foods in season. All of the food operations come under chef John Brand.

Grab a snack and a coffee at Larder.

Grab a snack and a coffee at Larder.

A demonstration kitchen area is available for cooking classes, one way to show off the food lover’s aspect of the hotel.

So, let your sybaritic self luxuriate in all that the Hotel Emma has to offer. You don’t even have to stay there to enjoy the place. Go in for breakfast, lunch, dinner, a drink, a snack or just a look.

For more on Supper, click here.

The entry to Sternewirth

The entry to Sternewirth

The staff at Larder

The staff at Larder

One of the refurbished vats at Sternewirth

One of the refurbished silos at Sternewirth

The cooking demonstration kitchen

The cooking demonstration kitchen

Another view of the lobby of the Hotel Emma

Another view of the lobby of the Hotel Emma


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Supper Opens for Breakfast, Lunch and Dinner

Supper Opens for Breakfast, Lunch and Dinner

The dining room at Supper in the Hotel Emma.

The dining room at Supper in the Hotel Emma.

Supper has opened at the Hotel Emma, the crowning jewel of the Historic Pearl Brewery.

Chef John Brand

Chef John Brand

The new restaurant at 136 E. Grayson St., is helmed by chef John Brand, who also serves as culinary director of the hotel, which should be most every food lover’s dream resort, whether you’re visiting for a meal or for the weekend.

“Supper marks the first Texas restaurant project for acclaimed design team Roman & Williams, recipients of the 2014 Smithsonian Cooper-Hewitt National Design Award,” a press release from the restaurant reads. “Lauded for a design aesthetic that embraces the historic quality at the very essence of the Hotel Emma project, the duo created an intimate setting that seamlessly combines historic and modern elements. At Supper, with its menu of fresh, green market cuisine that flirts flavorfully with many local and regional cultural inspirations, Roman and Williams’ glossed white interiors set a light-filled stage for an unpretentious meal. Roomy booths create a welcoming ambience and pendant lights bathe the dining room in a warm, happy glow.

Apple and parsnip soup.

Apple and parsnip soup.

“Supper will boast 96 indoor seats, a scenic patio that accommodates seating for 50, and a private dining room for intimate gatherings and events for parties of up to 24.”

A recent lunch there showed Brand, known to many for his work at Las Canarias and Ostra, to be in fine form. The meal started with spinach and ricotta gnudi, a dumpling that’s related to gnocchi. It was presented with fried capers and grilled pickled artichoke hearts.

A cup of apple and parsnip soup added a fall feeling that was pure comfort.

Main courses included a juicy burger, served medium well as ordered, with a colorful salad on the side, and roast chicken with mushrooms, cauliflower and a parsnip puree.

Dessert was all indulgence with a burnt sugar panna cotta topped with sweet potato sorbet, crumbled chocolate cake and sea salt.

In short, the lunch held forth the promise of great flavors to come.

Your menu may not be the same as what we were offered. It will change with the season and whatever is freshest, from seafood to soups to salads.

Brand’s also overseeing Sternewirth, the hotel’s extensive bar, and Larder, where you can get coffee, pastries and gourmet treats to go (look for the burnt marshmallow Rice Krispie treats).

Supper is open for breakfast from 7 to 10 a.m.; lunch, 11 a.m. to 2 p.m.; and dinner, 5 to 10 p.m. For reservations, call (210) 448-8351.

For more information on Supper, click here. For more in the Hotel Emma, click here.

Spinach and ricotta gnudi

Spinach and ricotta gnudi

The burger with a side salad

The burger with a side salad

Roast chicken with mushrooms and cauliflower

Roast chicken with mushrooms and cauliflower

Members of the Supper kitchen staff at work

Members of the Supper kitchen staff at work


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The Cortez Family Opens Viva Villa Taqueria

The Cortez Family Opens Viva Villa Taqueria

The Cortez family has opened its fourth restaurant, Viva Villa Taquería, in the city’’s historic Market Square. It’s the family’’s first fast casual restaurant, in a lineup that includes Mi Tierra, Pico de Gallo and La Margarita. It features a chef-inspired menu featuring more than 30 tacos along with craft beer and wine, Big Red, soft serve and more.

viva villa taqueria Viva Villa lives up to its namesake, Pancho Villa, by offering “revolutionary tacos” while letting customers design their own meal. Customers select from three styles — “cazuelas”, “mercado” or “mini-street tacos” — and are able to choose their own toppings.

Viva Villa is open every day for breakfast, lunch and dinner where customers can grab-and-go or sit down with the restaurant’’s free Wi-Fi. Local food delivery service is available as well as a drink to-go program that lets patrons stroll around El Mercado with margaritas in hand or take their craft beer home in a refillable 64-ounce growler.

viva villaAlthough Viva Villa is the family’s newest restaurant in San Antonio, it grew from historical roots. Its 110-year-old brick building incorporates the original brick work in a space modernized to comfortably seat 75 people inside and 70 people outside. Complete with a giant pop-art mural of Pancho Villa, distressed leather booths and mango wood imported from Costa Rica, Viva Villa’s ambiance is nothing short of urban revolution. 

Viva Villa’s old-meets-new concept is largely influenced by chef and general manager Cariño Cortez, a third-generation foodie who grew up in the Cortez family’’s restaurant business. Her family tradition began at Mi Tierra Café in San Antonio, but her passion for cooking has taken her across the country. She is expanding her family’’s legacy thanks to her education at the Culinary Institute of America. A profound care for food, family and culture inspired her custom menu creation and the development of Viva Villa.

Viva Villa is at 905 Dolorosa. Call (210) 225-3955 or click here for more information.

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At McDonald’s, It’s Hotcakes for Lunch and an Egg McMuffin for Dinner

At McDonald’s, It’s Hotcakes for Lunch and an Egg McMuffin for Dinner

mcdonalds-Sausage-McMuffin-with-EggHave you ever shown up at a McDonald’s at about 11 a.m. with a hankering for a sausage burrito and being told you’re too late for that eye-opener?

No more.

Starting Tuesday, McDonald’s is serving breakfast all day long.

That’s right, you can have an Egg McMuffin sandwich, hotcakes platters and sides, such as fruit and yogurt, all day long.

The availability of hash browns varies by location, so if that means as much to you as a cup of fresh decaf or a stack of hotcakes with sausage, then do your homework and call first.

mcdonald's hotcakes“We are thrilled that our San Antonio customers can now experience McDonald’s breakfast any time of the day,” said Jesse Guajardo, a McDonald’s franchise owner. “Our all-day breakfast menu includes a combination of iconic sandwiches, like the Egg McMuffin, and wholesome choices, such as Fruit & Maple Oatmeal. We are truly excited to give our customers what they have been asking for for so long.”

This move should be a big winner for McDonald’s. More than 120,000 people tweeted the fast-food restaurant in the past year alone asking for all-day breakfast, according a press release from the local McDonald’s franchises.


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Griffin to Go: Scenes from Restaurant Week

Griffin to Go: Scenes from Restaurant Week

Culinaria’s Restaurant Week continues, so what better reason do you need to go out and eat?

Smoke's Shrimp & Swine

Smoke’s Shrimp & Swine

Nothing, in my book, which is why I headed out to several lunches and a dinner in the past week.

The trips started with a visit to Brian West’s Smoke: The Restaurant and a $10 lunch that was largely wonderful.

It began with a warm pork jowl and shrimp salad, also known as Shrimp & Swine, in which the meats were tossed with cabbage and bacon. One bite convinced us that it was a masterful blending of flavors and textures, and it left us with an appetite for the meaty pleasures to come.

The main course is a three-meat plate. I don’t know if the lineup changes, but we were pleased with our trio of turkey, pork and brisket. A delicate touch of smoke laced the juicy slab of turkey while letting the real flavor of the meat shine through. The brisket was tender, but the salty crust was even more impressive; the thick-cut serving also tasted good with the house chimichurri sauce, thanks to its bright garlicky base. Strands of moist pulled pork filled out the tray and provided a great vehicle to try the six pack of sauces that arrived at the table; I preferred the tangy tomatillo sauce, while you might prefer the sweeter honey mustard. Give them all a shot.

Bolo's Monte Cristo

Bolo’s Monte Cristo

Dessert was a welcome serving of banana pudding that featured firm yet flavorful slices of fruit floating in a creamy base with a vanilla wafer offering a crunchy contrast. I had a hankering for this homespun favorite before the first morsel of food arrived, thanks to a waiter who bore a tray of servings past our table shortly arrived I arrived.

The food in and unto itself made for a great lunch, especially at $10, and we were lucky to have an attentive server even though the restaurant was slammed with diners. Unfortunately, the background music was so loud that it was hard to hear my companions that day. They had asked for the music to be turned down before I arrived a little late, and while their wish was granted, that seemed to last for only a song. By turning the music back up, Smoke lost one of my friends who decided he had no need to return, no matter how good the food is. I’ll opt for the outdoors when the weather isn’t so hot.

Bolo's lemon sorbet with stone fruit

Bolo’s lemon sorbet with stone fruit

My second lunch visit was to Bolo’s Rotisserie Grill at the Omni Colonnade, a short trip from my day job.

The special menu, at $15 for lunch, began with a grilled Caesar made with smoky romaine that had been wilted and slightly charred on the grill. A light taste of oil from the roasted poblano dressing added to the fresh of the lettuce while pearl tomatoes, grown on the hotel’s rooftop garden, added a bright touch. A couple of anchovies would have been even more welcome, but I welcome anchovies with most any dish.

The main course was a Monte Cristo sandwich filled with generous slices of honey-roasted turkey and Hill Country ham as well as plenty of Swiss to help melt it all together. The French toast that surrounded the meats and cheese arrived sizzling to the touch and went from hot and crisp to a welcome warm soft state before the last bite disappeared.

Biga's snapper with pappardelle and bacon

Biga’s snapper with pappardelle and bacon

Dessert that day was a lemon sorbet instead of the advertised mango, and that was perfectly fine with me as it arrived over a medley of plums and peaches in a passion fruit and honey sauce (the honey was also harvested from that rooftop garden). It sent me back to work with a sweet smile.

By Saturday night, I was ready for more, and Biga on the Banks happily delivered.

My friend and I were able to split most of the Restaurant Week options even without quibbling over who would try what.

She wanted the advertised soup choice, a chilled bowl of potato cilantro soup, which was refreshing after a hot day even as it excited with a drizzle of chile oil on top. I opted for a special that evening, a warm soup with roasted mushrooms and cauliflower, which proved earthy and bold; one spoon convinced me it would be hard to top, no matter how good the rest of the meal proved to be.

Biga's mousse bar

Biga’s mousse bar

And it turned out to be quite good indeed.

A Kobe beef burger (with a slab of foie gras for a $15 supplement) was practically perfect, thanks to a juicy slab of meat matched by a bun loaded with the flavor of caramelized onion. The bread overwhelmed the foie, so we merely removed it and enjoyed it by itself. The burger and fries were bolsterd by a robust Simi Cabernet Sauvignon.

I’ve been trying somewhat to increase my seafood intake, so I ordered the seared snapper over pappardelle pasta. The fish was firm and fresh, complemented by the dill in the sauce, and truly satisfying. I just won’t tell my doctor about the bacon that also appeared in the sauce, sending the dish into a whole new realm of texture and flavor.

We finished off the evening with a chocolate-raspberry mousse bar topped with melted orange marshmallow, which was dense and rich, but somehow couldn’t eclipse the brilliance of lemon custard with blueberries and coconut ice cream.

Add in Biga’s always excellent service and inviting ambience, and you have the perfect illustration of why Restaurant Week is such a favorite of diners. I hope your adventures are proving to be as rewarding.

Biga's lemon custard with blueberries and coconut ice cream

Biga’s lemon custard with blueberries and coconut ice cream

Smoke: The Restaurant
700 E Sonterra Blvd.

Omni Colonnade – Bolo’s Rotisserie Grille
9821 Colonnade Blvd

Biga on the Banks
203 S. St. Mary’s St., Suite 100

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Griffin to Go: Restaurant Week Brings a Welcome Mix of Old and New

Griffin to Go: Restaurant Week Brings a Welcome Mix of Old and New

Kirby's Angus New York strip

Kirby’s Angus New York strip

Culinaria’s Restaurant Week, which is actually two weeks this summer, offers the chance to see what some old friends are up to while introducing us to new places on the city’s dining scene.

Kirby's braised lamb shank

Kirby’s braised lamb shank

And so it was with visits to the new Alberico Fine Wine and the reliable Kirby’s Steakhouse on Saturday and Sunday evenings.

Let’s start with Kirby’s, which has long gotten into the spirit of Restaurant Week by offering a varied menu and by being the first to extend the special an additional week.

This year’s special menu, available for $35, begins with an extra appetizer, available for $7 — and it’s worth every penny. It’s a chorizo-stuffed quail atop a bed of smoky jalapeno coleslaw, both of which are as fine as you can imagine. The spicy sausage offered a nice contrast to the moist fowl while the slaw had the right balance of heat and creaminess to make each of want more.

The menu begins with starters that included your choice of two bacon-wrapped scallops with spinach, fried artichokes or a baked Caprese, a kind of Napoleon of tomato slices topped with a Boursin-stuffed portobello mushroom. All disappeared quickly.

Kirby's baked Caprese

Kirby’s baked Caprese

Then arrived the real star of the evening: a rustic braised lamb shank in a meaty rosemary thyme au jus that was pure comfort food, tender perfection in every bite. A 10-ounce Angus New York strip lacked the velvety nature of prime, but the beef flavor won out. Glazed salmon topped with pecans was a little sweet for my tastes, but one of my friends enjoyed it as well as the red bell pepper risotto that came with it. There’s also a prosciutto-wrapped filet that might call us back for a second visit.

Dessert options included butterscotch chocoflan, which was a little on the dry side, and a strawberry mojito sundae that hit all the right buttons on a sweltering August evening, thanks to a lively combination of berries, whipped cream, mint and a touch of rum.

We forgot that Sunday was half-off wine night at Kirby’s, so imagine our surprise when we got the bill and noticed that our bottle of 2008 Ridge Lytton Springs was listed at $27.50, instead of the usual $55. It was just the right note to end the evening on.

Special mention must be made of the excellent service, which made the visit all the more special.

Alberico Fine Wine's tuna

Alberico Fine Wine’s tuna

We were looking forward to our first visit to Alberico Fine Wine, and we were impressed with the wine program as well as the help we received from the sommelier. The restaurant and wine bar, located in the Yard next to Olmos Perk, offers all of its wines by the glass and at a good price. Plus, you can enjoy it in your choice of environs: a light and cozy bar area; a cool, spacious dining area; or in the inviting wine room.

It’s too bad that the food largely failed to match the wine experience. Dad’s Salad was a single leaf of romaine lettuce topped with diced unripe tomato, a few paltry cubes of avocado and strands of red onion. The watermelon and feta salad with arugula was far better, in fact the refreshing combination was the best dish of the evening.

Duck medallions were served in a sauce that was far too sweet, throwing off the pleasantness of the dry Barolo we’d ordered. Just-seared tuna with grilled vegetables were good, but they were served atop a mound of risotto that was gummy and cold.

Alberico's watermelon and feta salad

Alberico’s watermelon and feta salad

A salt grilled peach struck the right note, but it was atop a nearly flavorless sorbet while a pair of creme brulees were a little too gritty when they should have been silken and creamy.

It didn’t help matters that our waiter was indifferent to his job duties and seemed to avoid our table, one of only three or four occupied in the place.

In the end, it was all a part of what makes Restaurant Week special. Here’s to more adventures in eating.

Kirby’s Steakhouse
123 N. Loop 1604 E.
(210) 404-2221

Alberico Fine Wine
5221 McCullough Ave.
(210) 320-VINO (8466)


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Nectar Wine Bar and Ale House Opens

Nectar Wine Bar and Ale House Opens

nectar3Nectar Wine Bar and Ale House has opened at 214 Broadway.

NectarRob and Rachel Stephens own the establishment, which they say was founded after over 20 years of planning. “It is designed to respect the traditions of wine bars worldwide, while adding a touch of modern charm,” a press release said.

On the menu are wines, beer and gourmet food served in a casual environment.

The opening had been scheduled for earlier, but a HVAC system forced a delay. You’ll now find Nectar open every day but Monday.

“The HVAC delay was just another opportunity to ensure that everything was going to be in place for the enjoyment of our customers,” said Rob Stephens. “We are beyond excited to officially welcome everybody to Nectar and enjoy a glass of fine wine or ale.”

For more information, visit:


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Is Your Appetite Ready for Restaurant Week?

Is Your Appetite Ready for Restaurant Week?

Culinaria’s summer version of Restaurant Week begins Saturday, but unlike year’s past, this year’s celebration goes on for two weeks.



That’s good news because the list of participating restaurants is greater than ever. It comes in two tiers, the first features lunches for $15 and dinners for $35 while the second tier restaurants are presenting $10 lunches and $25 dinners.

If you buy the Restaurant Week special menu, a portion goes to benefit Culinaria’s urban garden, which will be breaking ground on Jan. 1, 2016, according to Suzanne Etheredge, Culinaria’s president and CEO.

Below are the restaurants participating this year, though more were being added as the beginning of the event approached.


146 E Houston Street
Acenar Lunch Menu
Acenar Dinner Menu

Boiler House

Boiler House

Alberico Fine Wine
5221 McCullough Ave
Alberico Lunch and Dinner Menu

Bella on the River
106 River Walk
Bella on the River Dinner Menu

Biga on the Banks
203 S. St. Mary’s St., Suite 100

1012 S. Presa Street
(210) 532-2551
Bite Dinner Menu

926 S. Presa Street

Biga on the Banks

Biga on the Banks

Boardwalk Bistro
4011 Broadway

Bob’s Steak and Chop House
5851 Rim Pass Drive
Bob’s Dinner Menu

Boiler House Texas Grill & Wine Garden
312 Pearl Pkwy, Building 3
Boiler House Lunch Menu
Boiler House Dinner Menu
Lunch: Mon-Fri only; Dinner: 5P to close

Boudro’s Texas Bistro
421 E. Commerce St.

Charlie Wants A Burger
223 Losoya Street
Charlie Wants a Burger Menu

Chart House
739 E. Cesar E. Chavez Blvd

Chez Vatel Bistro
218 E Olmos
Chez Vatel Bistro Dinner Menu

Cover 3
1806 North Loop 1604 W
Cover 3 Lunch Menu
Cover 3 Dinner Menu



Cured at Pearl
306 Pearl Parkway, Suite 101
Cured Lunch and Dinner Menu

Eilan Hotel – Sustenio
18603 La Cantera Terrace
Sustenio Lunch and Dinner

El Machito
7300 Jones Maltsberger
El Machito Lunch and Dinner Menu

Esquire Tavern
155 E Commerce Street
Esquire Tavern Dinner Only Menu

Fig Tree
515 Villita Street

Zocca on the River Walk

Zocca on the River Walk

Grey Moss Inn
19010 Scenic Loop Road
Dinner Menu

Hotel Contessa – Las Ramblas
306 W Market Street
Las Ramblas Dinner Only Menu

Hotel Valenica – Citrus
150 E Houston Street
Citrus Lunch Menu
Citrus Dinner Menu

938 North Loop 1604 W

14601 IH 35 N
210- 651-4744

Hyatt Hill Country Resort – Antlers Lodge
9800 Hyatt Resort Drive
Antlers Lodge Dinner Menu

Kimura Ramen Shop
152 E Pecan Street, Suite 150

Kirby’s Steakhouse
123 N. Loop 1604 E.
Kirby’s Dinner Menu

La Cantera Resort – Primero
16641 La Cantera Parkway
Primero Lunch and Dinner Menu

La Cantera Resort – SweetFire
16641 La Cantera Parkway
SweetFire Lunch and Dinner Menu

La Frite Belgian Bistro
728 S Alamo St

La Gloria's

La Gloria’s

La Gloria
100 E Grayson Street
La Gloria Lunch and Dinner Menu

Landry’s Seafood
517 N Presa St

Liberty Bar
1111 S Alamo

Luke San Antonio
125 E. Houston Street
Luke Menu

Mariposa at Neiman Marcus
15900 La Cantera Parkway

Market on Houston – Sheraton Gunter
205 E Houston St

Max’s Wine Dive
340 E Basse Road, Suite 101
Lunch: 11A – 3P Mon-Fri only; Dinner: 4P – close, daily

Morton’s Steakhouse
300 E Crockett
Morton’s Dinner Only Menu



Nao at the Culinary Institute of America, San Antonio
312 Pearl Parkway
Nao Dinner Menu

Omni Colonnade – Bolo’s Rotisserie Grille
9821 Colonnade Blvd
Bolo’s Lunch Menu
Bolo’s Dinner Menu

Omni La Mansion del Rio – Las Canarias
112 College St.
Las Canarias Lunch and Dinner Menu

Ostra at Mokara
212 W Crockett Street
Ostra Lunch and Dinner Menu

Paesanos Riverwalk
111 W Crockett St
Paesanos Lunch and Dinner Menu
Paesanos Riverwalk Location Only

Palm Restaurant
233 E Houston Street
Palm Restaurant Dinner Menu



Perry’s Steak House
15900 La Cantera Pkwy #2200
Perry’s Dinner Menu

Restaurant Gwendolyn
152 E Pecan Street, #100

Ruth’s Chris Steak House, Jones Maltsberger
7720 Jones Maltsberger
210- 821-5051
Ruth’s Chris Dinner Only Menu

Ruth’s Chris Steak House, Riverwalk
1170 East Commerce St
210 227-8847
Ruth’s Chris Lunch Menu
Ruth’s Chris Dinner Menu

Shuck Shack

Shuck Shack

Shuck Shack
520 E. Grayson Street

136 E. Grayson, Suite 120

Stella Public House
1414 S Alamo Street #103

Tacos and Tequila
1915 Broadway St
Tacos and Tequila Lunch and Dinner Menu

Texas de Brazil
313 E Houston
Dinner Menu

The Granary

The Granary

The Granary Cue & Brew
302 Avenue A

The Hoppy Monk
1010 N Loop 1604 E
The Hoppy Monk Dinner Menu

Tiu Steppi’s Osteria
9910 W Loop 1604 N
Tiu Steppis Lunch and Dinner Menu

Tre Enoteca
555 W Bitters Road

Tre Trattoria
4003 Broadway



Tribeca di Olmos
4331 McCullough Ave

Two Step Restaurant & Cantina
9840 West Loop 1604 N
Two Step Lunch and Dinner Menu

Werner’s Prime Steak & Seafood
16111 San Pedro Ave., Suite 119
Werner’s Dinner Menu

Westin Riverwalk – Zocca Cusine de Italia
420 W. Market St.

WildFish Seafood Grille
1834 N. Loop 1604 W.

207 N. Presa


Bavarian Brauhaus
300 W. Bitters Road
Bavarian Brauhaus Lunch and Dinner Menu

Thai Topaz

Thai Topaz

La Botanica
2911 N. St. Mary’s
La Botanica Dinner Only Menu

999 E. Basse Road

Paloma Blanca
5800 Broadway

Smoke: The Restaurant
700 E. Sonterra Blvd.

Thai Topaz
2177 N.W. Military Hwy.

Urban Taco
290 E. Basse Road, Ste 105
Urban Taco Lunch and Dinner Menu


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Big Easy Cafe Is Closing

Big Easy Cafe Is Closing

Big Easy Cafe, 4822 Walzem Road, has been a haven of Cajun favorites for the past eight years. But all good things come to an end.

The Big Easy is closing.

The Big Easy is closing.

According to an email from the restaurant:

After eight years in business, Big Easy Cafe has decided to close our doors on Walzem. We can’t fully express our deep gratitude for your business and support.. Feeding and getting to know”has been nothing but an absolute pleasure.

Our last effective day of business will be Saturday, August 8, 2015. Until that date, we will continue to feed you!

If that comes as sad news, then there is a silver lining. The email also said, “There is a great blessing in the works for Big Easy Cafe! We are seeking another location, now! More news to come as we work out the details!”

In the meantime, you only have a couple of days to get another one of those po’boys or some more jambalaya




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Morton’s Shows Off Its Renovations

Morton’s Shows Off Its Renovations

The main dining area at Morton's

The main dining area at Morton’s

Morton’s the Steakhouse, 300 E. Crockett St., has recently completed a renovation of its interior. If a picture is worth a thousand words, then let these images tell you stories of the new look the restaurant is sporting in its main dining area, secondary dining room and bar. Oh, and a photo of Morton’s Hot Chocolate Cake, just to remind you of a happy ending there.

The bar area at Morton's

The bar area at Morton’s

A dining area at Morton's

A dining area at Morton’s

Morton's Hot Chocolate Cake

Morton’s Hot Chocolate Cake

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