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Trader Joe’s Opens in Stone Oak

Trader Joe’s Opens in Stone Oak

Trader Joes Logo croppedTrader Joe’s has opened its second San Antonio location. It’s at 403 N. Loop 1604 W., which is in the Stone Oak area.

Hours are 8 a.m. to 9 p.m. daily.

For more information, call 210-545-3123.

FOLC hosts wine tasting

FOLC Restaurant, 256 E. Olmos Drive, is hosting a wine tasting at 6:30 p.m. Wednesday.

The wines will be presented by sommelier Veronique Cecilia Barretto and Felicia Gonzales of Serendipity Wines.

The amuse-bouche pairings will be created by FOLC owner, chef Luis Colon.

The price is $20 a person. Seating is limited. Call (210) 822-0100 for reservations.

lockupguide1Herradura tasting at La Fogata

La Fogata, 2427 Vance Jackson Road, is featuring Herradura during its monthly free tequila tasting, which is set for 7:30 to 8:30 p.m. Oct. 15.

After the tasting, you can make the evening even more flavorful by ordering a margarita made with Herradura alongisdde a Quesadilla de Flor de Calabaza, (otherwise known as pumpkin blossoms and white cheese on thick masa tortilla).

Call (210) 340-1337 for details.

Look for Tre Enoteca

Jason Dady is opening Tre Enoteca Tuscan Ristorante and Vino Bar at the Alley, 555 W. Bitters. It’s the space that once housed Bin 555 and, more recently, Umai Mi.

Umai Mi, meanwhile, is moving to a smaller space within the Alley.

Crumpets sets sights on Oregon

mouton noirCrumpets, 3920 Harry Wurzbach, will showcase wines from Oregon a special dinner set for 7 p.m. Nov. 14.

Highlights of the multi-course menu include smoked trout fillet with Willamette Valley Riesling; Vol au Vent with Scallops Montrachet with Silvan Ridge Viognier; and Duck Breast with Wild Mushroom Rossini Sauce paired with Mouton Noir O.P.P. Pinot Noir. (Mouton Noir is made by former San Antonian Andre Mack.)

The price is $75 a person. Call (210) 821-5600 for reservations.

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Esquire Sings the Praises of Cured at the Pearl

Esquire Sings the Praises of Cured at the Pearl

Esquire’s Josh Ozersky gets it.

Cured chef Steven McHugh

Cured chef Steven McHugh

Last year, the magazine’s food writer heralded the Granary ‘Cue and Brew as the future of barbecue. This week, he named Cured as one of the best new restaurants in America.

“An ancient building, gutted out, and filled with all the products of a skilled chef’s imaginings; the place is named for its hams but it’s the whole hogs and other roasted meats that soar the highest,” he writes of the restaurant at 306 Pearl Parkway.

“It took me by surprise,” chef and owner Steven McHugh said of the writeup. “It’s great how many people saw it and are congratulating us.”

There’s been a lot of love for San Antonio’s dining scene in the national press, and not just from Esquire. In the past week, Food & Wine singled out three places in town for having some of the best dishes in the state of Texas. Earlier this year, Bon Appétit cited Hot Joy as the sixth best new restaurant in America, while Cured was among its top 50.

Ozersky’s love for Texas dining extends to his pick of Austin’s Paul Qui, owner of the eponymous Qui, as Chef of the Year.



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Mixtli Announces Plans for a Mezcal Bar and Other Restaurant Notes

Mixtli Announces Plans for a Mezcal Bar and Other Restaurant Notes

mixtli“It has been a really exciting day for everybody at Mixtli,” the folks at the Mexican restaurant on McCullough Avenue posted Thursday on their Facebook page. “It is with great joy that we announce the opening of Mezcaleria Mixtli early 2015. It will have a heavy focus on mezcal, Mexican craft beer and mezcal cocktails, along with other Mexican spirits like sotol, charanda and tequila.

“Food will also play a big role as we will focus on some traditional botanas. All with the same impeccable attention to detail and respect to our Mexican heritage that has made Mixtli unique. It has been a fantastic year for us and can’t wait to see our new project in action. Stay tuned for more details!”

If all goes well, the city’s first mezcal bar will be up and running by the 2015 San Antonio Cocktail Conference.

Burger and fries, anyone?

Burger and fries, anyone?

A new Big Bob’s is on the way

Big Bob’s Burgers is opening its third location in a few weeks. It will be at 4553 N. Loop 1604 W. in the space that recently housed Old West Burgers.

The menu will be the same as the other two locations of Big Bob’s, owner Bob Riddle says. But the new place will have a full bar as well as a spruced-up playground for the kids.

Except the new Big Bob’s to be open by the beginning of December.

Nao celebrates Puerto Rico

Nao, 312 Pearl Parkway, shines a spotlight on the foods of Puerto Rico in its next culinary adventure, which runs Oct. 21 through Dec. 1.

Dishes include a Piñones sampler, Sorullitos, Chillo Frito, Beef Steak Enccebollado, and a Bacardi Añejo Braised Pineapple.

The regular menu is also available. For reservations, call 210-554-6484.

pollo tropicalPollo Tropical opens

Pollo Tropical, Taco Cabana’s sister restaurant, has opened its first San Antonio location. It’s at 6819 N. Loop 1604 W. and is open 10:30 a.m. to midnight daily.

“We are really looking forward to bringing a taste of the islands to a new city, particularly our sister restaurant Taco Cabana’s hometown,” said Pollo Tropical COO Danny Meisenheimer. “Pollo Tropical offers a uniquely tropical twist on fresh, healthy, hand-prepared foods, giving families the convenience and variety of meal choices they can feel good about eating every day.”

Pollo Tropical’s menu has a Caribbean flavor, blending savory island spices, mixed herbs and citrus into rubs and marinades used on vegetables, pork, beef and, as the name implies,  chicken dishes.

In addition to its signature bone-in chicken, Pollo Tropical offers boneless, skinless grilled chicken breasts, Mojo Roast Pork, Calypso Beef and Grilled Tropical Wings as well as sandwiches, salads, wraps, kids meals and family meals. Made-from-scratch sides include rice, beans, yuca with garlic sauce, sweet plantains and many more.

A new Taco Cabana has opened next door.

A second Pollo Tropical will open later this year at 838 Bitters Road.

For more information, visit

Mike’s in the Village changes hours

Mike’s in the Village, 2355-3 Bulverde Road in Bulverde, has changed its hours. The restaurant with a Cajun flair is now open Wednesday through Saturday from 5 to 9 p.m. while Sunday brings a brunch buffet from 10 a.m. to 2 p.m.

For information, call 830-438-2747.


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Three SA Restaurants Get Some Love from Food & Wine

Three SA Restaurants Get Some Love from Food & Wine

The November 2014 issue of Food & Wine magazine singles out the 20 Best Dishes in Texas, and three San Antonio places have made the list.

Thai-style fried chicken at Tuk Tuk Tap Room was one of three SA dishes singled out in the latest Food & Wine magazine.

Thai-style fried chicken at Tuk Tuk Tap Room was one of three SA dishes singled out in the latest Food & Wine magazine.

Coming in at No. 13 is the Texas Toast at the Granary ‘Cue & Brew, 602 Ave. A. Bread and butter? Sure thing, when the bread is Tim Rattray’s housemade treat fried in beef tallow and topped with barbecue butter made by whipping drippings from the smoker into butter. “I couldn’t believe how much was going on in that little scoop,” Gina Hamadey writes.

Next on the list, at No. 14, is the Thai Fried Chicken at Tuk Tuk Tap Room, 1702 Broadway, which was singled out for the garlicky lemongrass-chile sauce that you can spoon on top of the crispy chicken, which adds a sweet and spicy touch to all that crunch.

IMG_6960No. 19 on the list is the Chile Relleno en Nogada at Liberty Bar, 1111 S. Alamo St. “The classic Pueblan dish is on the menu as a starter, but it’s big enough for a meal,” she writes. “Texture-wise it’s awesome: A poblano chile is stuffed with a lovely mixture of beef, potatoes and onion, and it’s covered with a walnut-(goat-cheese) sauce. Then they sprinkle beautiful pomegranate seeds on top.” (Note: the dish as labeled in the printed magazine was in error; this is the correct way to order the dish when you go to Liberty Bar!)

Other dishes on the list include the whole pig’s head from CBD Provisions in Dallas to the bone-in pork belly at Killen’s Texas Barbecue in Pearland, meaning there’s plenty of culinary treats to sample statewide.

Chef Tim Love of The Lonesome Dove Western Bistro in Dallas, Texas Monthly barbecue editor Daniel Vaughan and Liz Lambert, who owns the Havana Hotel in San Antonio made the selections.


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Halloween’s Coming, and So Are Plenty of Seasonal Treats

Halloween’s Coming, and So Are Plenty of Seasonal Treats

Now, you can have your Halloween and eat it, too.

gallo turtleJeremiah McMillian and his staff at Gallo Pizzeria, 164 Castroville Road, are cooking up custom pizzas in shapes like a skull and crossbones for customers. They’ll do most any shape you want, from Batman to a jack-o-lantern and everything in between.

We’ve done a Ninja Turtles pizza, Transformers, Darth Vader, Minnie Mouse, hearts, a sun (as tribute to the show “Cosmos”), “Adventure Time,” and we’ve spelled out people’s names and ‘Congrats’/’Happy birthday’ on pizzas, as well,” McMillan says.

All you have to do is give them advance notice, from 24 to 48 hours, of what shape you had in mind and what ingredients you’d like on there. (Extra anchovies for me, please.)

gallo skull pizzaGallo is also hosting its annual Halloween Bash from 7 to 10 p.m. Oct. 31. There will be a $100 costume prize, live music and spooky pizza specials. The event is also BYOB.

Give Gallo a call at (210) 264-0077.

Murder in the Vineyard

Something wicked is headed for the vineyard.

Kerrville Hills Winery, 3600 Fredericksburg Kerrville, is hosting a murder mystery dinner, “Evil Never Dies,” on Oct. 31 and Nov. 1, from 6:30 to 9 p.m.

In addition to the show, guests will be served a meal catered by Lovin’ Spoonful and two glasses of wine.

Guests are invited to dress as an 1890 Boston resident, in Halloween garb, or as they wish.

Call the tasting room at 830-895-4233 for tickets or click for details including suspect roles.  “We’ve already sold tickets ($55, $50 for wine club members) and booked some suspect roles, so don’t delay,” the winery says.  “Prior mystery dinners have sold out, so contact us soon!”

Click here to get information about booking through a San Antonio tour group and let someone else drive.

Order your Halloween cakes and cupcakes now

Little Aussie's Pumpkin Cheesecake

Little Aussie’s Pumpkin Cheesecake

Plenty of San Antonio bakeries are taking orders for Halloween cakes and cupcakes. Here are there options

Bird Bakery, 5912 Broadway, is offering pumpkin spice cupcakes with cream cheese frosting, topped with a sanding sugar dome and a whole clove stem. They also have pumpkin cheese cake on the menu. Call (210) 804-2473.

The Little Aussie Bakery & Cafe, 3610 Avenue B, has gluten-free pumpkin spice cupcakes that also happen to vegan, corn free and soy free. Plus, they have a gluten-free pumpkin spice cheesecake, which is not vegan. Call (210) 826-7877.

Cupcake Couture has plenty of cupcakes that’ll let you scare up some Halloween fun. For a location near you, click here.

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Steps to Take When Renovating a Restaurant

Steps to Take When Renovating a Restaurant

Robert Stoky is the owner of San Antonio’s Tony Roma’s, 849 E Commerce St. He recently remodeled his restaurant and here are some thoughts that went into the project.

The bar at the remodeled Tony Roma's on the River Walk.

The bar at the remodeled Tony Roma’s on the River Walk.

Renovating your restaurant may sound scary when you first think about the time and energy you would have to put in, but it’s a great opportunity to give your restaurant an upgrade. It can transform your restaurant’s image and add space to maximize sales. However, before pursuing this big jump, you should take the following steps to lead you in the right direction.

Decide whether the time is right for a change. You need to find your target in order to brainstorm ideas on how you want people to perceive your new image. Are you trying to change the décor? Or rebrand yourself? Jot down a basic blueprint and answer your questions to see if a change is really what you need.

Define your restaurant’s personality. Imagine your restaurant as a person. What kind of first impression would they give? How would they walk, talk and dress? Your restaurant should speak for itself when you create a new look. From there, you can begin to think of details such as space and interior.

Examine industry trends. Not saying you’re outdated on popular restaurant trends today, but you may need to examine other business’ actions and goals. For example, study your favorite restaurants or popular ones that are excelling. What do they have that other restaurants don’t? How are they attracting their customers? Why do people choose them instead of another similar restaurant?

The riverside dining area at Tony Roma's.

The riverside dining area at Tony Roma’s.

Find your demographics. Examine the type of customers that visit your restaurant and the locals that you want to visit. This will help determine a target of demographics you are aiming towards. If you want your restaurant to be a quiet lounge, then you would be more likely to attract locals who want a break from work or school to relax or do work in a relaxing environment. If you want a family-friendly restaurant, then you would attract the families that are looking for a great place to eat and enjoy their time with one another.

Build the right team. For a renovation, you’re going to want the right business partners, architects, designers and consultants to help rebrand your restaurant. Do your research on different professionals and businesses that do a great job and if they fit within your price range.

Don’t be afraid to take the risk. With a good amount of time, planning and a positive mindset, your restaurant will fall into the right place in rebranding itself.


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Bakery Lorraine Relocates and Other Pearl Notes

Bakery Lorraine Relocates and Other Pearl Notes

Bakery Lorraine has relocated to the Pearl Brewery.

Bakery Lorraine and the French macarons have moved to the Pearl.

Bakery Lorraine and the French macarons have moved to the Pearl.

The bakery, which has been hailed as one of the best in the nation, is known for its French macarons (not macaroons) as well as its pain au chocolate, sticky buns, scones and sandwiches.

Look for the bakery nestled in among the restaurants, coffee shop and other food lovers’ favorites in the Pearl compound. It’s open for breakfast and lunch.

For more information, call (210) 862-5582.

Here’s some more Pearl news:

It’s time for Latin Flavors

The annual Latin Flavors, America’s Kitchens conference has returned to the San Antonio campus of the Culinary Institute of America.

This annual gathering of chefs and food professionals from throughout the Americas is generally a lot of shop talk and recipe sharing, with demonstrations of dishes indigenous to countries such as Peru, Argentina, Brazil and the Caribbean islands as well as the various regions of Mexico.

This symposium is an invite-only event, but this year, there are several dinners open to the public. One is at Nao on Thursday evening, featuring chef Pedro Miguel Schiaffino. The others are on Friday at Arcade Midtown Kitchen, Boiler House Texas Grill, Casa Hernan and Sandbar. For more information on the dinners, click here.

Cured Pink BeerOktoberBreast: Booze for Boobs

If you can’t get to Munich for the famous Oktoberfest, head to Cured at the Pearl, owned by cancer survivor and chef Steve McHugh.

In honor of October being Breast Cancer Awareness month, he’s serving up a special beer made by Ranger Creek Brewing & Distilling. The pink-hued brew, Lucky Ol’ Sun Golden Belgian-Style Ale, may seem light, but it’s said to be full-bodied while boasting great flavor.

Every day during October, beer lovers can get a mug of Lucky Ol’ Sun pink beer on its own for $9 with $1 from every rosy ale sold going directly to Susan G. Komen. Pair it with the Charcuterie [“Charc”] Board starting at $18 for a total of $2 going to Komen, Cured’s charity of choice the entire quarter.

Looking forward to Southerleigh

Those who attended Sunday’s KLRN Fine Wine and Cuisine Tasting got a fine preview of Southerleigh, Jeff Balfour’s restaurant, which will be in the forthcoming Hotel Emma.

The chef served up crab claws in a lively dressing alongside a Dortmunder beer and a honey mead that are being brewed in-house. Yes, they worked up our appetite for more. But we’ll have to wait a little while longer.

Word is that the restaurant with its coastal cuisine could open in December, if all goes according to schedule. That may seem like a long way off, but it’s really not, as we’re in October already.


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It’s Oktoberfest Time at the Hyatt Hill Country

It’s Oktoberfest Time at the Hyatt Hill Country

The Hyatt Regency Hill Country Resort and Spa, 9800 Hyatt Resort Drive, is throwing an Oktoberfest like no other this Saturday from 4 to 8 p.m.

You can sample an array of craft beers, go dancing, enjoy all of your favorite German foods and take advantage of the hotel’s famous five-acres of water fun.

beers1Held on the resort grounds, this Oktoberfest will also live music in the Luckenbach Pavilion from the 2 Rivers Brass Quintet.

Tickets for the event are $18 for adults and $12 for children ages 6-12, while children 5 and under are free. The admission price includes food, entertainment, one drink ticket and parking. A cash bar will be available to purchase additional drinks after you use the one drink ticket. Tickets for the event also include access to the resort’s pools and waterpark from noon to 8 p.m. on the day of the event. Tickets may be purchased by calling the resort at 210-767-7999.

Brews featured during the festivities include Texas craft beers such as St. Arnold’s Octoberfest, Karbach Krunkin Pumpkin, Hacker Pschorr Marzen Amber Ocktoberfest, Erdinger Hefe Weissbier Dark, Hofbrau Maibock, and Paulaner Oktoberfest. There may even be a few surprises to tempt your beer taste buds — like growlers for sale — and a full bar with other beers, wines, cocktails, and non-alcoholic beverages.

A true Texas resort that celebrates its heritage whenever possible, Hyatt Regency Hill Country Resort features Texas beers throughout the property—in fact, the draft lines in Charlie’s Long Bar consist of only Texas draft beers, so if you’d like to check out the selection while you’re enjoying Oktoberfest, feel free to pull up a bar stool and enjoy some Texas brews.

There’s nothing like a German feast to accompany your beer, and Hyatt Regency Hill Country Resort’s food stations definitely fill the bill. With traditional German favorites such as Slow Cooked Sauerbraten and Egg Noodles, Shiner Bock Bratwursts, Braised Red Cabbage, Roasted Chicken with Beer and Onion Sauce, Warm Potato Salad, Pumpernickel Bread, Pretzel Rolls, Molasses and Honey Pfeffernuesse cookies, German Chocolate cake and much more, you’re sure to feel like you’ve stepped into a German brewhouse for a meal.

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Q Offers Its Second Urban Backyard BBQ — And It’s Free!

Q Offers Its Second Urban Backyard BBQ — And It’s Free!

Q Kitchen | Bar in the downtown Hyatt, 123 Losoya St., has taken the concept of the neighborhood get-together and turned up the heat. This Thursday is the second annual Urban Backyard BBQ. It runs from 6 to 8 p.m., and it’s free to the public.

St. Louis Ribs at Q

St. Louis Ribs at Q

“The purpose is to get the downtown residents and workers together to mingle and celebrate, as well as showcase our new restaurant and bar,” says Hyatt Regency Food and Beverage Director Stephen Drew.

Guests will be able to sample Q Kitchen | Bar’s new menu items, including the popular and delicious Texas Style Poutine. These house-made french fries are topped with pulled pork, country gravy, and local cheddar cheese curds. Other featured items include the Queso Fundido, which consists of smoked brisket, black beans, creamy cheddar and fresh tortilla strips; the hearty Smoked Steak Sandwich featuring shaved, house smoked strip loin piled high and topped with white cheddar, mushrooms, caramelized onions, and roasted garlic aioli; Finally, crowd pleasing Mini Brisket Tacos will be served with pico de gallo, queso fresco, a lime wedge, salso rojo and chipotle cream.

“We are thrilled to be able to showcase these new items during the event,” says Drew. “We want our guests to experience how many different ways barbeque can be enjoyed.

No barbecue is complete without sips, and you can quench the flames with one of the many libations that Q Kitchen | Bar will have on hand. Featured beverage vendors include Karbach Brewing, Cinco Vodka, TX Blended Whiskey, Becker Vineyards and the 1972 Ridgemont Reserve Bourbon blended specifically for Q Bar.

“Our focus is on beer and bourbon,” explains Drew. “Bourbon goes great with barbecue.”

A Millionaire Cocktail has been created for the event and combines Q’s 1792 Ridgemont Reserve Bourbon with orange liqueur, cocktail foam, grenadine, Dekuyper Anise and fresh lemon juice, with a sprinkle of grated nutmeg for garnish.

“It’s a delicious combination of flavors that even those people who think they aren’t bourbon drinkers will enjoy,” says Drew.

Salmon at Q Kitchen | Bar

Salmon at Q Kitchen | Bar

Fall is the perfect time to fire up the BBQ grill, but there’s more to grilling than just food and fun. Fire is nothing to play with and it is imperative that safety precautions are taken to avoid injury. The chef and staff at Q Kitchen | Bar feel strongly about grilling safety, and that is why the event,  which kicks off National Fire Prevention Week, will benefit the Texas Burn Survivor Society. Hyatt Regency and Q Kitchen | Bar are ongoing supporters of this organization that helps mentor burn patients at Brooks Army Medical Center’s burn unit, as they undergo treatment and rehabilitation in an effort to transition back to living fulfilling lives.

“It only takes a second for someone to be seriously burned,” cautions Drew. “We want to make sure that people are safe when it comes to grilling and cooking at home, and we want to help others who are suffering from burn trauma.”

As part of their commitment, Q Kitchen | Bar will hold a raffle at the event and donate proceeds from ticket sales to the Texas Burn Survivor Society. Prizes include a bottle of Q’s 1972 Ridgemont Reserve Bourbon, lunch for four at the Pasta Buffet, tickets to a beer or bourbon dinner, and a one-night stay at the hotel, complete with breakfast.  In addition, Q Kitchen | Bar will also donate 5 percent of proceeds from all dinners throughout the month of October to the Texas Burn Survivor Society.

“It’s our way of trying to make a difference in the lives of these individuals and their families, while providing something fun for the community,” says Drew.

For more information, click here. Complimentary self-parking can be had at the Central Parking System across from the Hyatt Regency.

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This Year’s Latin Flavors, American Kitchens Moves into the Pearl’s Restaurants

This Year’s Latin Flavors, American Kitchens Moves into the Pearl’s Restaurants

The seventh annual Latin Flavors, American Kitchens Leadership Symposium is returning to the Culinary Institute of America’s San Antonio campus Oct. 1-3, and for the first time, the festival will have events that are open to the public.

Roberto Santibanez at Latin Flavors, American Kitchens.

Roberto Santibanez at Latin Flavors, American Kitchens.

With seven successful years of bringing the world’s best Latin cuisine specialists to the Latin Flavors, American Kitchens conference, Pearl and the San Antonio campus of The Culinary Institute of America are excited to present a unique opportunity to San Antonio’s diners. Experience a rare collaboration between our talented Pearl chefs and the most renown chefs from Mexico, Peru and Spain,” said Pearl Culinary Director Shelley Grieshaber. “The culinary magic created during our Latin takeover of Pearl on Oct. 2 and 3 will shine a light on some of the most creative culinary minds across several countries and continents. Don’t miss this opportunity to see what we cook up.”

On Thursday, Oct. 2, Nao will feature a special dinner with chef Pedro Miguel Schiaffino, one of Peru’s most prominent and influential chefs and member of the CIA’s Latin Cuisines Advisory Council. The five-course guest chef menu will feature Amazonian dishes, including camarones en textura de yuca and escolar in adobo with sweet potatoes. The wine reception begins at 6 p.m. and dinner starts at 6:45 p.m. The five-course dinner with wine pairings is $100 per person, plus tax with service charge, and reservations can be made by emailing

On Friday, Oct. 3, renowned guest chefs attending the seminar will pair up with Pearl chefs for a Latin takeover featuring:

Jesse Perez, Arcade Midtown Kitchen:

Globally recognized chef Mark Miller joins Perez at Arcade Midtown Kitchen and will prepare some of his favorite dishes from his Red Sage and Coyote Café restaurants that will be offered as à la carte specials along with Arcade’s regular dinner menu. Dinner is available 5:30-10 p.m. and reservations can be made online at by calling 210-369-9664. As the à la carte items are limited, guests are encouraged to arrive early to ensure that they can experience the special menu.

Jeff White, Boiler House:

Chef Johnny Hernandez is opening Casa Hernan for one of the dinners.

Chef Johnny Hernandez is opening Casa Hernan for one of the dinners.

Boiler House executive chef White will team up with chef Roberto Santibañez for a three-course dinner including fluke tiradito for the appetizer and grilled adobo marinated skirt steak with smoky tomato salsa, refried beans, zucchini and corn with cream with warm tortillas for the main course. Santibañez, whose cookbooks have been consistently praised by The New York Times and Food & Wine, is the chef and owner of Fonda in Manhattan and Brooklyn. The three-course prix fixe dinner is $65 per person. Wine pairing is available for an additional fee, and reservations can be made through OpenTable or by calling 210-354-4644; be sure to request the Latin chef dinner at the time of making the reservation.

Tim Rattray, The Granary:

Together with Roberto Ruiz, owner and chef of the renowned PuntoMX in Spain, Rattray has created a four-course guest chef menu that will feature dishes such as red tuna tostadas and skirt steak barbacoa. The dinner, available from 6 to 10 p.m., is $50 per person with beverages and wine pairings offered for an additional fee. Reservations can be booked online at

A host of Latin flavors and dishes await during the public dinners Oct. 2-3 at the Pearl.

A host of Latin flavors and dishes await during the public dinners Oct. 2-3 at the Pearl.

Johnny Hernandez, La Gloria/ Casa Hernan:

La Gloria’s Johnny Hernandez will host chef Miguel Angel Guerrero at his restaurant Casa Hernan, 411 E. Cavallos. Together, they have curated a four-course dinner that will take guests on a culinary adventure through Latin America. Menu items, showcasing the cuisine of Baja, include octopus tentacle wrapped in russet potato noodle with prosciutto and jalapeño aioli as well as double lamb chops in pomegranate sauce with grilled kale. Cocktails will begin at 7 p.m. with dinner to follow. The four-course dinner, with wines and cocktails, is $85 per person, and reservations can be made by calling 210-226-3670.

Andrew Weissman, Sandbar:

Named “Best New Chef” by Travel + Leisure in 2011, Diego Hernández-Baquedano and Weissman will offer dishes like lobster confit, served with heirloom bean sauce, salsa Mexicana, and tortillas as à la carte specials along with Sandbar’s regular menu that evening. Dinner hours are 5:30-10 p.m., and reservations can be made by calling 210-212-2221. As the à la carte items are limited, guests are encouraged to arrive early to ensure that they can experience the special menu.

For more information on Latin Flavors, American Kitchens, visit For more information on the guest chef dinners at Pearl, visit

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