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Light the Torches! It’s Tiki Time at Bohanan’s


It’s hot. You know it, but what are you going to do about it?

One solution would be to cool off at Bohanan’s Bar, 221 E. Houston St., from 5 to 10 p.m. Sunday where the folks are throwing a tiki party on the patio.

Fu Manchu at Bohanan’s

The torches will be lit for Tropical Classics in the Courtyard at Bohanan’s, where folks will able to sip the likes of a modern Mai Tai, a take on the fun Fu Manchu and such playful creations as Gee Punch, La Florida and Joe’s Volcano.

Tiki drinks, iced down in ceramic mugs with tropical cuttings, conjure an image of a simpler time, when the rec room was decorated in a Polynesian masks and prints, luau music played on the stereo, and dreams of island life floated over the pu pu platter on the snack table. Is it any wonder these kitschy cocktails are making a comeback?

Think of the paper umbrellas, the generous fresh fruit garnishes, orchids, ornate citrus peel twists and more than a little ice, all adding cooling splashes to the party. You’ll find them at all Sunday at Bohanan’s, where the party is the final event of Texas Tiki Week, sponsored by the Austin chapter of the United States Bartenders’ Guild.

Jake Corney, head bartender at Bohanan’s Bar, created the cocktail list after being introduced to the wonders of the rum-laced libations while on a urban tiki expedition in New York. It was led by Brian Miller, who hosts Tiki Mondays at Lani Kai there.

“The whole thing about tiki is that it should be fun,” Corney said, adding that while the drinks are certainly eye pleasing, the fresh flavors are what will captivate drinkers.

Jake Corney mixes a cocktail for a customer at Bohanan’s Bar.

There’s no reason you can’t throw your own tiki party at home, too. Corney has provided the recipes for his latest creations. He also offered a few tips on what to do to throw a memorable cocktail party. He’s a firm believer in using freshly squeezed juices to maximum effect. If you don’t have time to squeeze your own, try the fresh juices available at specialty stores like Central Market, he said. Top quality ingredients across the board, from the liquor you use to the ice, make a noticeable difference in your cocktails.

So do little touches, such as the grating of nutmeg over the top of the Mai Tai or the dash of bitters to finish off a drink.

While doing his research on tiki drinks, Corney also discovered the world of rums, which come in a variety of styles. An analogy could be made to tequilas in that white rum and silver tequila are great for blending because of their simpler profiles. Yet aged rums, as well as añejo tequila, add a welcome complexity to cocktails.

They’re great to play with during the summer, Corney said, and you should be able to pick up a couple or more to sample side by side. “Rum is one of the cheaper spirits on the market,” he said.

Corney learned about bartending from internationally renowned mixologist Sasha Petraske  and has worked behind the bar at Bohanan’s for the last two years.  He’s put the information he’s gathered in that time not just for his customers but also in the planning of the first San Antonio Cocktail Conference, which the Houston Street restaurant and bar spearheaded. Plans are afoot for a second conference, which will be held in January and which Corney promised will be greater than the first.

But for now, it’s tiki time at Bohanan’s. If you can’t make the party on Sunday, you can still sample the drinks the next time you visit the bar. For more information, call (210) 472-2600.

 

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Myron’s Pours on the Bourbon Thursday


Myron's pairs bourbon and food.

Myron’s Prime Steakhouse, 10003 N.W. Military Hwy., is hosting a bourbon dinner at 7 p.m. Thursday with Adam Harris, distillery specialist with Beam Global Spirits, as the special guest.

Try bourbon mixed in several cocktails and paired with a multi-course meal.

First up is Kentucky-style egg rolls of pulled pork with an Occidental Express made with Maker’s Mark, followed by salt-roasted jumbo prawns alongside a Blackberry Julep made with Basil Hayden. Sous vide of bourbon-glazed beef tenderloin and Ginger’s Perfect Peach made with Knob Creek will be served before a dessert of Lemon-Bourbon Cake and a Bakershake made with Baker’s.

The price is $69.95 plus tax and tip. Call (210) 493-3031 for reservations.

 

 

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A Free Cocktail at the Esquire – No Fooling


The Esquire Tavern is celebrating its first birthday on April Fool’s Day. And it’s offering a free drink to every patron that evening.

The bar, at 155 E. Commerce St., opened a year ago under new management, restoring to the River Walk a landmark known for the oldest wooden bar in San Antonio and the supposedly the longest bar in the state. Excellent cocktails and great bites have been hallmarks of its return.

Award-winning head barman Jeret Peña is creating a special spring concoction called Fool’s Punch for the occasion. It’s made with ginger beer, cucumber, lemon, mint and gin, making it a 19th century cocktail with a very modern twist.

The party Sunday will be from 3 to 8 p.m.  For more information on the Esquire, click here.

 

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Cocktail Conference Shakes It Up for a Good Cause


Rob Gourley of San Antonio makes a Philly Smash with rye, lime, Averna, simple syrup, berries and mezcal at the Esquire Tavern.

By the time the last drop of vodka had been poured, the last cube of ice chipped and the last mint garnish bruised, the inaugural San Antonio Cocktail Conference could be classified a success.

Adrian Sarabia of San Antonio uses Ranger Creek White in his White and Red.

The four-day event, which included everything from what could affectionately be dubbed “booze cruises” along the river to Sunday brunch, attracted hundreds. Several of the seminars, on topic ranging from ice to making cocktails at home, sold out, all offering the promise of a great future for the event.

The best news of all was the event, planned as a fundraiser for the San Antonio charity HeartGift, raised enough money to pay for the costs associated with the heart surgeries of two children from countries where the proper treatment is either unavailable or inaccessible. The surgical fees are donated by the doctors, but there are costs associated with flying the children in and taking care for them during their recuperation.

Houston Eaves of Austin makes a 3-Piece Suit with Fernet, Campari and Punt e Mes.

Saturday brought a cocktail competition in which more than 30 contestants had to prepare an original cocktail that was judged on taste, presentation and execution. The grand prize winner was John Lermayer from the Florida Room in Miami, followed by Jake Corney of Bohanan’s, which is where the contest was held, and Charles Shelton of Austin.

Lermayer named his winning cocktail Have a Heart and promised HeartGift executive director Cathy Siegel that he would be donating some of his winnings to the charity.

Saturday evening brought a crowd of cocktail lovers to the Esquire Tavern. Along the longest bar in Texas, mixologists whipped up specialty drinks that featured drinks such as Texas spirits, including Ranger Creek White and Tito’s Vodka as well as absinthe, mezcal, the Italian vermouth Punt e Mes, and digestifs such as Averna and Campari. Spray cans of bitters were also used by several to finish off their cocktails.

Wonderful flavors, all, and a great reason to raise a toast to a successful launch of the San Antonio Cocktail Conference.

 

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For the Fee Brothers, Bitters Are Better


Joe Fee holds a bottle of Fee Brothers Black Walnut Bitters.

It seemed inevitable that bitters would make a comeback. After too many years of ultra-sweet “Sex in the City”-induced cosmopolitans, a great many cocktail lovers are suffering from sugar shock.

Bitters offer a blessed balancing act, using herbs to temper a sweetness in some cocktails that all too often is cloying. It also is used as a digestif, said to settle the stomach. But the big plus of bitters is the way they add live and a greater depth of flavors to your cocktail.

Few people could be more excited about this interest than Joe Fee, whose family founded Fee Brothers four generations ago. The Rochester, N.Y.-based company makes a series of cocktail mixes, cordial syrups, brines and coffee flavors, but it is known to many for its vast array of bitters, which come in flavors, from cherry to mint.

Fee, who is in town for the inaugural San Antonio Cocktail Conference, knows that the resurgence of interest in old-fashioned, handcrafted cocktails has also boosted a renewed interest in bitters. And he’s here to spread of the gospel of what they can add to cocktails and cooking alike.

Lovers of cocktail recipe books, both old and new, know that many a libations writer cautions against using too much bitters in a drink. It’s good advice when you’re starting out and don’t know your own tastes, but it also helps to sample your drink and adjust the bitters until you get the desired result. It’s like adding salt and pepper to food. Some recipes call for more than a dash of salt. And there are cocktails that call for up to an ounce of bitters, Fee says.

“Everyone’s tastes are different,” he says.

The company’s top seller is Old Fashion Bitters, which Fee says is the equal of Angosturra, another well-known bitters, and a necessary ingredient in a Manhattan. It’s followed closely by orange bitters, a dash of which can make a dry martini even more perfect. Other flavors include peach, lemon, grapefruit, rhubarb and whiskey barrel-aged. This March, a gin barrel-aged orange bitters will be introduced.

But Joe Fee is more interested at the moment in another new addition: black walnut bitters, a flavor he developed himself. His sister, Ellen, who usually is in charge of development, took a pass because she’s allergic to walnuts.

One taste of the black walnut bitters is filled with a pleasing nuttiness as well as a spicy tone, a touch of cinnamon and, of course, vanilla, which Fee calls “the salt of the flavor world.” Add a dash or two to a good bourbon or tequila for added dimension, he recommends, or use it at a tiki party in everything from rum pineapple drinks  to tropically flavored food, especially pork dishes.

Each bottle of Fee Brothers bitters, which can be found at Spec’s and Twin Liquors among other local stores, comes hand-wrapped in paper, which gives the product a personal touch. It also makes the bottle look a little like Lea & Perrins Worcestershire Sauce. But the paper prevents the flavors from fading.  Bitters will never go bad, no matter how old the bottle is, Fee says, because of the alcohol in it.

The San Antonio Cocktail Conference continues through Sunday. For information, click here.

The following are a few cocktail recipes that use bitters:

Carte Blanche

3 cucumber wheels
1 1/2 parts Hendrick’s Gin, a cucumber gin
1/2 part fresh lime juice
1/2 part simple syrup
2 healthy dashes orange bitters
Brut sparkling wine

In a mixing glass, muddle two cucumber wheels. Add  gin, lime juice, simple syrup, bitters and ice. Shake well and double strain into a cocktail glass. Top with sparkling wine and garnish with the final cucumber.

Makes 1 cocktail.

Adapted from Hendrick’s Gin

Champagne Cocktail

1 lump sugar
Dash of Fee’s Old Fashion Bitters
2 ounces brut sparkling wine

Soak sugar cube with bitters. Place cube in champagne flute. Fill with sparkling wine. Garnish with a twist of lemon.

Makes 1 cocktail.

From FeeBrothers.com

Come Again

1 teaspoon Fee’s Peach Bitters
1 1/2 ounces gin

Shake bitters and gin with ice. Strain into a 3-ounce cocktail glass. Garnish with 2 mint sprigs.

Makes 1 cocktail.

From FeeBrothers.com

 

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Drink In Some Eternal Bliss


Eternal Bliss

In celebration of the San Antonio Cocktail Conference, here are three cocktails to wet your whistle.

Eternal Bliss

Eddie V’s of Austin is serving this seductive sweetie just in time of Valentine’s Day.

2 strawberries
2 ounces Hendrick’s Gin
1 ounce St. Germain elderflower liqueur
3/4 ounce fresh lemon juice
1/4 ounce simple syrup
Rosé sparkling wine
Mint, for garnish
½ strawberry, sliced, for garnish

Build this cocktail in a shaker tin

Muddle strawberries.

Add ice, gin, elderflower liqueur, lemon juice, and simple syrup. Shake and pour into a rocks glass

Float a splash of rosé sparkling wine on top.

Garnish with a sprig of mint and a cut ½ strawberry.

Makes 1 cocktail.

From Eddie V’s

Cherry Margarcia

Cotton, a restaurant in Manchester, N.H., offers the following tips for making better martinis:

  • Chill your martini glass by filling it with ice cubes and water an letting it sit while you make the martini.
  • Fill a cocktail shaker with ice, then add all the liquid ingredients and skaes vigorously.
  • Empty the ice and water from the martini glass
  • Rim the glass with the appropriate rimmer — sugar, salt, etc.
  • Strain the contents of the cocktail shaker into the chilled martini glass.
  • Garnish and serve.

This margarita variation uses a splash of maraschino juice. You can also add lime, if you like.

2 ounces Patrón Silver tequila
1 ounce triple sec
1 ounce sour mix
Splash of maraschino cherry juice from a jar of cherries

You can certainly use whichever tequila you prepare and can also substitute Cointreau for triple sec. Fresh cherries make a nice garnish.

Mix the tequila, triple sec, sour mix and maraschino cherry juice in an ice-filled shaker. Pour into an iced martini glass rimmed with sugar.

Makes 1 cocktail.

From “Cotton’s: The Cookbook” by Jeffrey Paige

Limoncello and Mint Sparkler

“Limoncello, a liqueur made by steeping lemon peels in a neutral spirit, has long been a staple in the lemon-producing region along Italy’s Amalfi Coast, where it is usually served well chilled in the summer months. It offers even more of a lift when infused with mint and mixed with club soda and fresh lemon juice,” according to “Gourmet Today” edited by Ruth Reichl.

1 cup loosely packed fresh mint leaves
8 ounces (1 cup) chilled limoncello
1/2 cup fresh lemon juice (from about 2 lemons)
3 cups chilled club soda
Ice cubes
Fresh mint sprigs, for garnish
Lemon slices, for garnish

Combine mint and limoncello in a bowl and bruise mint by gently mashing with a wooden spoon. Refrigerate, covered, for 1 hour.

Pour limoncello through a fine-mesh sieve into a pitcher, pressing firmly on mint; discard mint. Stir lemon juice and club soda into limoncello, then add enough ice to fill the pitcher. Pour drink and ice into six 8-ounce glasses. Garnish with mint sprigs and lemon slices.

Note: The strained limoncello-mint infusion can be refrigerated, covered, for up to 2 hours.

Makes 6 cocktail.

From “Gourmet Today” edited by Ruth Reichl

 

 

 

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Barriba Cantina Pours Some Holiday Cheer


Barriba Cantina is serving up some Holiday Cheer.

In need of some Christmas spirits? Then check out the Holiday Cheer cocktail menu at Barriba Cantina, 111 Crockett St., above the County Line.

The menu will last until spring and includes some potent potables, including:

  • Tuaca Lemon Drop Martini — Lemon- and sugar-infused Skyy Vodka with a touch of Tuaca, $11.
  • Mango Loco — Republic Sliver Organic Tequila, Patron Citronge, mango, Tabasco and simple syrup, $8.75.
  • La Guapa (aka Sexy Girl) —  100 Proof Dulce Vida Organic Tequila, Amaretto, grapefruit juice, ginger beer and cayenne pepper, $8.
  • Spiced Apple Manhattan — Apple- and cinnamon-infused Jim Beam, sweet Vermouth, Goldschlager and Angostura Bitters, $9.25.
  • Hot Apple Toddy — Apple- and cinnamon-infused Jim Beam and apple cider, $6.50.
  • Diosa Verde (aka Green Goddess) — Blended Bacardi Rum, avocado, half and half, lime juice and simple syrup, $8.
  • Chocolate Razz Martini — Stoli Razberi Vodka, Bailey’s and Crème de Cacao, $11.
  • Ambrosia Martini — Stoli Vanilla Vodka, Frangelico, grapes, pineapple, lime juice and simple syrup, $9.50.
  • Pomegranate Fizz —  Pomegranate-infused Beefeater Gin and elderflower liqueur, topped with Champagne, $8.

Barriba Cantina is open daily from 11 a.m. to 2 a.m. That includes New Year’s Eve and New Year’s Day with no cover charge or reservations needed. Call 210-228-9876.

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Tacos and Burgers in the Alamo City. Any Questions?


Barriba Cantina opens Monday at 111 W. Crockett St.

In the kitchen at Barriba Cantina.

Saturday was a night for celebrating the new at two restaurants in San Antonio.

Barriba Cantina on the River Walk at 111. W. Crockett St. is a haven of “tacos, tequila y mas,” as the restaurant bills itself. Though it doesn’t open until Monday, the restaurant hosted a pair of preview parties on Friday and Saturday to help inaugurate the space, which is located on the two stories above its sister restaurant, the County Line.

The sign on Crockett Street.

Tacos filled with chicken tinga topped with caramelized onions, corn pico de gallo and ancho cream sauce or tilapia with jalapeño ranch and avocado tomatillo salsa were dished up.

When the restaurant opens, the tacos will be offered in plates of three with rice and beans, so you can expect heaping potions of the mango pork carnitas with mango and avocado tomatilla salsas, pickled onions, cotija cheese and more. Or the Del Rey, which was created in memory of Randy Goss, the Rib King of San Antonio who had been a part of the County Line’s success for years; this taco featured beef marinated with chipotle chiles and came topped with chipotle slaw, caramelized onions, salsa and cotija.

Purple Reign

A special emphasis is made on using lean meats, whether it’s the pork or the chorizo that was used in the Queso Deluxe, a treat that also featured guacamole and corn pico de gallo on top of the cheesy dip.

Mango Pork Carnitas Tacos at Barriba Cantina.

The bar is a big part of Barriba Cantina’s fun, and house specialties include the Purple Reign made with Ciroc Vodka, limoncello, violet liquor, Dulce Vida Organic Agave Nectar with blueberries as well as the Olé, a potent blend of Cinco Vodka, blackberries, raspberries, lime juice and soda.

Every bar in San Antonio has to have at least one margarita, and Barriba’s lineup includes the Skinny Dulce Vida Rita, a blend of Dulce Vida Silver, a splash of orange juice, agave nectar and lime juice.

Barriba Cantina will be open daily 11 a.m.-2 a.m. daily. Click here for the restaurant’s Facebook page.

Clellan and Matt perform a sound check on the new patio at Big Bob's.

Big Bob’s Burgers, 447 Hildebrand Ave., was also celebrating the opening of its new patio and stage out back.

The new restaurant, housed in what used to be Cookie’s near the San Pedro Avenue intersection, featured Clellan and Matt as the inaugural act performing in the space, which is decorated with picnic tables and a few nice plants. It looks far better than a dilapidated back alley it appeared when owner Bob Riddle first stated work on the space.

Big Bob's Cheeseburger

The visit was also a chance to check out Big Bob’s cheeseburger and a few of his crispy onion rings.

Click here for more on Big Bob’s Burgers.

 

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What’s Hot: Cream, Aerosol Whipped Cream Gets a Kick


Cream is a new product that feels like it should have been around for quite some time now: Alcohol and aerosol whipped cream combined.

That’s right, you’ve got the perfect topper for an Irish coffee in can. Or any mixed drink of your choice. Or on ice cream. Or orange poke cake. Or wherever your mind takes you.

It comes in six flavors: chocolate, cherry, raspberry, orange, caramel and vanilla.

I tried the chocolate version on the recommendation of a clerk at WB Liquors & Wine, 9801 I-10 W. I enjoyed the chocolate flavor and the ease of use. Then I took it to a party and watched people really enjoy it with everything from fruit to coffee. One woman even gave herself a shot in the mouth she liked it so much.

And who can resist a product with the tagline, “Get whipped”?

The can costs $12.99.

Whatever you do, don’t refrigerate the can, the checkout clerk told me. And that warning is written all over the can, too.

Here are a few ideas from the Cream website to help you get started. All are great without the Chocolate Cream, but each is made better with it.

Chocolate Monk

1/3 part Frangelico hazelnut liqueur
1/3 part Kahlua or other coffee liqueur
1/3 part Bailey’s Irish Cream
Chocolate Cream

Shake the liqueurs with ice. Pour into a chilled martini glass. Top with Chocolate Cream.

From Cream

Chocolate Milk

1/2 shot milk
1/2 shot Droste or other chocolate liqueur
1 dash amaretto almond liqueur
Chocolate Cream

Put the milk in the bottom of a shot glass, pour the liqueur on top and add the dash of amaretto. Do not mix. Top With Chocolate Cream.

From Cream

Peppermint Perth

Hot chocolate
1 ounce Rumple Minze
1/2 ounce white chocolate liqueur
Chocolate Cream
Shaved chocolate
Cocoa powder

Fill a mug with hot chocolate and the liquors. Top with Chocolate Cream and shaved chocolate, then sprinkle with cocoa powder.

From Cream

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Restaurant Notes & Quotes: Gallo Pizzeria Opens; Wine Tasting at Texas de Brazil; and More


Gallo spices up the San Antonio pizza scene

Gallo Pizzeria has opened at 164 Castroville Road.

The restaurant specializes in hot and spicy pizzas as well as wings. Prices range from $10.95 for a medium and $12.95 for a large. That is, except for the Diablo, a specialty pizza with diced habanero, jalapeños and ghost peppers with the house diablo sauce. It is priced at $3.95 for a small, $9.95 for a medium and $19.95 for a large.

Other specialty pizzas include the Veggie Delight (mushrooms, onions, spinach, bell pepper and olives), the Chanchi Pizza (avocado chunks, black olives, and red onions on a spicy bean sauce),  the Gallo Pizza (chicken, spinach, and sliced tomatoes with Salsa Mexicana sauce), the Mexican Margarita (fresh tomatoes garnished with dried basil served on Salsa Italiano).

It is open from noon to 8 p.m. Monday-Saturday.

For more information, call 210-264-0077 or click here.

Texas de Brazil is hosting a private label wine tasting.

Private label wine tasting at Texas de Brazil

Texas de Brazil, 313 E. Houston St., is hosting a private label wine tasting at 6:30 p.m. Aug. 23.

Though the label may be private, here are the pairings for the evening: Chardonnay matched with chicken breast wrapped in bacon and smoked salmon crostini with creme fraiche; Merlot with goat cheese crostini with asparagus, garlic picanha and Brazilian sausage; and Cabernet Sauvignon with flank steak with chimichurri and Parmesan pork.

The cost is $25 a person, including tax and tip. For reservations, call 210-229-1600 or email dainaandelmo@texasdebrazil.com.

La Mansión’s new cocktail list has a regional kick

El Colegio, the bar at the Omni La Mansión del Rio, 112 College St., has revamped its cocktail list with help from mixologists from across the country.

The lineup includes a host of new drinks made with local ingredients and featuring regional flavors. A few include the following:

  • Smokin’ Patrón — Patrón Silver Tequila shaken with hand-squeezed lime juice, Monin Agave Nectar and a splash of Del Maguey Mezcal.
  • Prickly Sangria Punch — Bacardi Limón Rum, prickly pear purée, fresh lemon juice, Monin Agave Nectar, topped off with ginger ale.
  • Grand Ole Margarita – Herradura Silver Tequila, Monin Agave Nectar, fresh lime and orange juices topped with a float of Grand Marnier.

For more information, call 210-518-1000.

It’s Back to the Pit at County Line

Blueberry-Pecan Crumble Pie is on the menu at the next County Line Pitmaster Cooking Class.

The County Line at 10101 I-10 W. is resuming its popular Pitmaster Cooking Classes with chef Garrett Stephens on the first Fridays of the month. The next two classes are scheduled for Sept. 9 and Oct. 7. Both begin at 7 p.m.

Class participants will enjoy a full serving of each of the four courses that Stephens demonstrates. He also takes questions from the guests while he cooks in an evening that is keeps everyone entertained. A recipe book with room for notes is also included.

The Sept. 9 menu will feature: Bacon-Wrapped Grilled Quail with a Maker’s Mark Jalapeño Glaze; Pit-fired Summer Vegetables with Fresh Basil and Balsamic; Herb-crusted Smoked Prime Rib with Creamed Horseradish and Lemon-Thyme Campfire Potatoes; and Blueberry-Pecan Crumble Pie with Homemade Vanilla Ice Cream.

LangeTwins Wines will be paired with each course.

Since the grill will be fired up, the cooking class will be held outside on the restaurant’s shaded patio; in case of rain, the class will be moved inside.

The cost for the evening with wines included is $50 a person plus tax and tip. Call 210-641-1998 or email garretts@countyline.com. The last two Pitmaster Classes have sold out a week before the event, so make your reservations now.

Labor Day specials at Roaring Fork, Wildfish

Wildfish Seafood Grille (above) and Roaring Fork are offering a savory Labor Day special.

Roaring Fork, 1806 N. Loop 1604 W., and its sister restaurant next door, Wildfish Seafood Grille, are dishing up some specials for Labor Day.

Buy one entrée and get a second entrée free during dinner, which begins at 4 p.m. at Roaring Fork and 5 p.m. at Wildfish. The dishes can be purchased in the dining room or bar. The complimentary entrée must be of equal or lesser-value.

For reservations at Roaring Fork, call 210-479-9700 or visit www.roaringfork.com. To reach Wildfish, call 210-493-1600 or visit www.eddiev.com.

If you have restaurant news, email walker@savorsa.com or griffin@savorsa.com.

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