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Tag Archive | "Jason Dady"

Feeding the Man at the Top: Jason Dady Cooks for the President


Organic carrots roast over a Caja China filled with a pig from South Texas Heritage Pork.

Organic carrots roast over a Caja China filled with a pig from South Texas Heritage Pork.

Chef Jason Dady of Umai Mi, Tre, Two Bros. BBQ Market and more SA restaurants got a rare chance to cook for the president of the United States Monday evening.

Jason Dady, his family and crew got to serve President Obama.

Jason Dady, his family and crew got to serve President Obama.

“Our catering company was humbled and honored to cook last night for the POTUS party at the Pemberton Castle owned by Robert Rodriguez,” he said in released statement. “It was such an amazing opportunity and I was so proud of our team for their hard work and dedication to making sure that the evening was a success.”

President Obama had been in Austin for meetings on the immigration issue and how it has affected Texas. After the meetings, the president and his staff were served Dady’s dinner. 

“We prepared South Texas Heritage Pork in La Caja China, pizzas from Tre Trattoria, Texas blue crab cakes, and an assortment of JBG (Johnson’s Backyard Garden) Organic vegetables,” Dady said. “We utilized only local, fresh and seasonal products to really showcase what South Texas has to offer: Charred Carrots with Miso, Mixed Melon and Mint Salad, Caponata and a Cherry Tomato-Texas Peach-Cucumber Salad. “

Needless to say, the chance to cook for the president was a thrill for the chef, who couldn’t say why he was chosen for the honor except to say that he has cooked for the Democratic National Committee before. “I’m simply thankful for the opportunity,”  he said. “It was a special night and I’m so thrilled that I got to share it with my wife, brother, mother and staff.”

 

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Culinaria Stages a Grand Tasting of Fine Foods, Wines and Spirits


A grand night for Culinaria's Grand Tasting.

A grand night for Culinaria’s Grand Tasting.

Culinaria’s luck with the weather held another day during its annual Festival Week. The Grand Tasting at the Henry B. Gonzalez Convention Center Saturday evening was marked by a balmy evening in which to enjoy some of the city’s finest chefs offering their best food to have with fine wines and cocktails.

Jordan Mackey of Las Ramblas offered golden tomato gazpacho.

Jordan Mackey of Las Ramblas offered golden tomato gazpacho.

Michael Sohocki from Restaurant Gwendolyn served blood sausage over polenta, while the Culinaria Institute of America scooped up mashed plantains, which they topped with shredded pork. Kirby’s Prime Steakhouse offered a beefy salad. Paloma Blanca served chipotle chicken over rice.

A trio of Saucy Sweets.

A trio of Saucy Sweets.

Jordan Mackey from Las Ramblas offered a refreshing golden tomato gazpacho, while Jesse Perez of Arcade Midtown Kitchen added a little punch with his spicy shrimp salad.  Jason Dady of Umai Mi presented a creamy-spicy spread over shrimp rice crackers with fresh basil and other herbs on top. Jeff White from Boiler House topped shredded pork shoulder with a cashew slaw and avocado for a treat reserved for the VIP area, though he managed to sneak a couple of samples out to us.

Several restaurants presented multiple tastings. Stella Public House dished up Brussels sprouts and a skewer of Caprese salad alongside their panna cotta with a salted caramel topping. Cocina Heritage caterers presented a spicy shredded pork as well as a lively salad.

A few wines of note in an evening filled with fine wines included the Michelle Brut Rosé from Washington state, the bone dry Hugel Riesling from the Alsace, the Megahertz Cabernet Sauvignon from Napa Valley, and the Bending Branch Petite Sirah from Comfort.

Perhaps the most welcome feature of the evening was the fact that Culinaria limited the number of guests, which meant no waiting for a sample of Saucy Sweets’ alcohol-laced sorbets in flavors such as mint julep and piña colada or for an extra bit of fried kale from Lüke’s booth. There were no elbows to avoid in case you wanted to turn around, and plenty of most everything in case you wanted to sample something a second time.

Culinaria’s Festival Week concludes Sunday with Burgers, BBQ and Beer at the Pearl Brewery. For more information, click here.

Cocina Heritage caterers offered a salad and spicy shredded pork.

Cocina Heritage caterers offered a salad and spicy shredded pork.

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Dady, Wiseheart Team Up for Umai Mi Chinese Feast


Andrew Wiseheart, chef at Austin's Contigo.

Andrew Wiseheart, chef at Austin’s Contigo. Photo Courtesy Austin Food & Wine Festival.

Jason Dady, chef and owner of Umai Mi in San Antonio, and Andrew Wiseheart, co-owner and executive chef at Contigo restaurant in Austin, will be cooking together during this one-of-a-kind event here on March 18.

The two chefs were both inspired by their parents’ favorite Chinese dishes they were introduced to when they were young. They’ll be alternating courses of an Asian-inspired dinner called “My Parents’ Chinese” featuring items such as kung pao pickled shrimp and a version of orange chicken that includes blood orange, red-pepper jam, green onions and crisp duck skin.

The six-course menu, with wine, will be at Umai Mi – Modern Asian Fare at 555 W. Bitters Road (in back of The Alley shops on Bitters).

The reception begins at 6:30 p.m. with dinner beginning at 7. Dinner is $55 per person. For reservations call Umai Mi at 210-496-0555.

Chinese to-go box

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BBQ in Southtown and Specht’s Store; More Restaurant News


The Two Bros., Jason and Jake Dady, are teaming up with Steve Newman of the Friendly Spot Ice House and Alamo Street Eat Bar to open B&D Ice BBQ and Draft at 1004 S. Alamo St. The spot is across the street from the Friendly Spot in an old ice house that Bruno D’Zanski operated for decades.

Crowds line up for a beer at the Friendly Spot.

Friendly Spot’s Steve Newman, Dady brothers will open a BBQ, draft beer spot on South Alamo.

The B refers to Newman’s signature beard, while the D refers to Dady as well as barbecue and draft beer. (If you thought otherwise, burn your copy of “Fifty Shades of Gray” right now. Burn it, for good measure, in any case.)

According to the new spot’s website, the place is expected to open in the spring with plenty of Texas craft beer, Texas wine and Texas pit barbecue.

“We are super stoked to make it to Southtown,” Jason Dady says on the site. “Great Texas pit barbecue and the emerging Texas craft beer movement is a perfect fit. We couldn’t be more excited to be a part of such a great neighborhood and restaurant scene.”

Ready for a lobster omelet for brunch? Saveurs 209 has it.

Saveurs 209, 209 Broadway, will now be serving brunch on Sundays.

The menu includes omelets with your choice of sun-dried tomatoes, bacon, lobster, mushrooms and house-cured salmon as well as Croque Monsieur or Madame, duck leg confit with fingerling potatoes, charcuterie, and shrimp with coconut and curry rice.

Viennese pastries and croissants, desserts, coffees and wine cocktails are also available.

Sunday hours are 11 a.m. to 2 p.m.

Saveurs 209 has changed its hours, too. It is now open for lunch Wednesday to Friday from 11:30 a.m. to 2 p.m. and dinner  Tuesday to Friday from 6:30 to 9:30 p.m. as well as Saturday from 6 to 9:30 p.m. For reservations, call (210) 223-0209.

pearl market vegetablesOrganic Farmers conference coming to SA

The Texas Organic Farmers and Gardeners Association is having its 2015 conference in San Antonio. No dates or location have been announced yet, bt this is great news for lovers of organic food grown nearby.

Specht’s Store changes hands

Specht’s Store, 112 W. Specht Road, has a new owner, new hours and more music, according to Facebook. But the big news is that it is now offering Texas barbecue.

The new owners are Truman Love, who was once owner of the Water Street Oyster Bar in San Antonio, and Dave Dickson.

New hours are 10 a.m. – 10 p.m. Wednesday-Sunday. Call (830) 438-1888 for information.

“We are serving the best in time honored: Barbecue, Bands, and Beer,” they posted. “We cook exclusively on post oak. We serve only Certified Angus Beef: Choice to Prime. We prepare everything on premises daily. We make our own sausage. Brisket, Spare Ribs, Sausage, Sides, Sauce and Dessert served daily. Specialty items of Turkey Breast, Brined Pork Chop, Prime Rib, Chicken and Salmon change daily.”

Hot Joy finds home

Expect Hot Joy to open in its own home some time after Valentine”s Day, chef Quealy Watson said during the recent San Antonio Cocktail Conference, where he was serving Tater Tot Chat to the throngs.

The restaurant, which had been a popup feature at the Monterey, will be in the spot that once housed China Latina, 1014 S. Alamo St. Look for more Asian fusion dishes filtered through Watson’s sense of fun.

SoHo gets into food

SoHo Wine & Martini Bar, 214 W. Crockett St., will soon be offering Akaushi beef sliders, duck fat fries, chicken and waffles, and more.

Brandon McKelvey of Say.She.Ate will be serving up his treats from a kitchen that’s being added to the bar known for its great cocktails and more.

Expect the kitchen to be open in the next few weeks.

Call (210) 444-1000.

 

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SACC Starts at Majestic with a Splash (or Two)


The throngs on the first floor of the Majestic Thursday.

The throngs on the first floor of the Majestic Thursday.

By John Griffin & Bonnie Walker

Here’s a great way to ring in the new year (in case you didn’t do it quite right a couple of weeks back.)

Dress up, go downtown, then join several hundred other people at a historic theater, wander from cocktail table to bar to a balcony to catch some fresh air.

Then, go back inside and do it again.

That was the scene Thursday night at the Majestic during the opener for the third annual San Antonio Cocktail Conference.

Hundreds of people wandered through the four floors of the theater, sampling everything from rum punches and French 75s while sampling bites from Feast, The Friendly Spot, the Monterey, GauchoGourmet, TasteElevated and Restaurant Gwendolyn. Jason Dady offered a sneak peak of his new restaurant, Umai Mi, by offering tamarind-glazed brisket with spicy peanuts and pickles. It’s supposed to open next week, Crystal Dady said.

Meanwhile, people were enjoying a host of cocktails, some elaborate and some simply delicious.

The Cointreau Rickey (recipe below) would be a perfect refresher on a hot summer’s day, and all you had to do to make one was mix the orange liqueur with fresh squeezed lime juice and soda. You could muddle your own additions to the drink, including cucumber, mint, raspberries, strawberries and basil leaves.

Treaty Oak Rum out of Austin mixed up a daiquiri, while Magellan’s Last Word was a voyage of sweet and tangy with its mix of Magellan’s Gin, Maraschino, lime juice and Chartreuse.

SACC 2014 Cigarmaker

Cigar-maker draws a crowd.

Out on the balcony a cigar-maker was flattening and cutting leaves of tobacco and fashioning smokes, trying to keep up with the audience of interested onlookers.

While munching on a cocktail cupcake from Gigi’s Cupcakes or snacks from the Art Institute, you could sip a Cutty Side Scuttle created by Benji Pocta of Chino Chinatown in Dallas. The winning drink featured Cutty Sark, lemon juice, simple syrup, ginger beer, Sandeman Port and Angostura Bitters.

Next to him, Ryan Sumner of Driftwood in Dallas was mixing up Judy Is a Punch cocktails complete with umbrellas and skewers of mint, lime and a marinated cherry. The drink featured Brugal Extra Dry Rum, lime, grenadine, Demerara, Allspice Dram and Herbsaint.

Of course, all of the fun was for a good cause. The San Antonio Cocktail Conference is a fundraiser for two children’s charities, HeartGift and ChildSafe San Antonio. Plenty of events remain from today through Sunday. For more information on the conference, click here.

For a Cointreau Rickey, use a siphon or club soda.

For a Cointreau Rickey, use a siphon or club soda.

Cointreau Rickey

2 ounces Cointreau
1 ounce fresh lime juice (about 1 lime)
4 ounces club soda

Simply pour Cointreau and fresh lime juice into glass and fill with ice. Top off with club soda and stir.

Variation: For a Cucumber Mint Rickey, muddle 3 slices cucumber and 5 mint leaves in the bottom of your glass. Add the ingredients above .Garnish with a sprig of mint.

Makes 1 cocktail.

From Cointreau

Judy Is a Punch

Judy Is a Punch

 

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Bye-Bye Bin 555, Hello Umai Mi


Chef Jason Dady’s Bin 555 is about to undergo a transformation — a new restaurant will take its place, same location, called Umai Mi.

BIN 555 has served San Antonio on the north side for eight years. As a proper farewell to BIN 555  Dady will roll out a new “BIN Bye, Bye, Bye” menu consisting of some of the most asked-for dishes that have been served out of this San Antonio staple, as well as some brand new ones.

Bin 555

Bin 555

Some of the dishes being served include: creamy Crab Dip Gratin, Seared Diver Scallop with Spinach, Chorizo and Spicy Peppers, Veal and Cinnamon Meatballs with Peach, Cinnamon and Brown Sugar, Crispy Brussels Sprouts, Mojo Glazed Salmon Chorizo, Roasted Peppers and Baby Spinach. Decadent desserts that are reappearing include Banana Fritters and Peanut Butter Mousse as well as classic Spanish Basque Cake.

The BIN Bye Bye Bye menu will be available Dec. 1- 31.

Meanwhile, a Thanksgiving Eve Prix Fixe menu is Wednesday, and Christmas Eve and New Year’s Eve dinner menus all will be within the BIN 555 concept.

Also, The Holi-Dady Days of Giving continue with The Jason Dady Restaurant gift card incentives — for every $100 in gift cards purchased patrons will receive a $25 voucher. These gift cards will be available at all Jason Dady Restaurant locations including BIN 555.

BIN 555 opened in 2004, and has been located at Artisan’s Alley in North San Antonio.  BIN 555 offers an extensive wine list with boutique and eclectic New World wine selections. Wine Dinners, wine tastings and exclusive events scheduled monthly. The BIN concept holds a modern American menu and features avant garde techniques with seasonal ingredients purchased from local purveyors. Open for lunch and dinner Monday- Saturday and Brunch on Sundays. For more information can be found at www.bin555.com as well as www.facebook.com/Bin555  @bin555 on twitter or calling 210-496-0555.

 

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Get Your Thanksgiving Meal Delivered or Celebrate the Night Before


You don’t have to celebrate Thanksgiving on just one day or in just one place. Several restaurants are offering Thanksgiving Eve meals, just so you can get in some extra time with friends and family, which is truly something to be thankful for. Or, if you need the meal to be delivered to your home, that can be arranged, too.

Kale is a seasonal item you can serve at Thanksgiving.

Kale is a seasonal item you can serve at Thanksgiving.

Tim the Girl is offering special delivery for holiday meals. You can order the full meal, except for the turkey, for $300. The menu includes:  Brussels Sprouts with Bacon and Candied Pecans; Mashed Potatoes; Tarragon Gravy; Sage Wild Rice and Multigrain Dressing; Cider Braised Purple Cabbage; Sautee of Shaved Kale with Lemon Zest; Chili and Maple Roasted Sweet Potatoes; Golden Beet and Turnip Puff; and Cranberry Relish.

“Everything you need for a fabulous Thanksgiving feast but the turkey,” she writes. “Stick one in your oven in the morning so when your guests arrive and you pull it out, along with all the fixings by Tim the Girl, they will assume you’ve been working for days!”  Each dish feeds 6-8. Delivery is Wednesday, Nov. 27.   Call (646) 241-6907.

Tre Trattoria Downtown, 401 S. Alamo St., is having a ‘Tre-Giving’ at 6:30 p.m. Nov. 23. Jason Dady and Becker Vineyards are presenting a wine dinner in which the proceeds will be used to buy Thanksgiving dinners for three families in need. The five-course meal, which features dishes such as Seared Duck Breast with Roasted Chanterelles, Padron Peppers, Taleggio Fondula and Saba, will be paired with Becker wines. The cost of the dinner is $75 plus tax and tip. Call (210) 223-0401.

Tre Downtown as well as Tre Alamo Heights, 4003 Broadway and BIN 555, 555 W. Bitters, are all having Thanksgiving-Eve Prix Fixe Menus, so you don’t have to cook the night before the big meal. Each menu will offer three courses with options for each course. The menus will be in addition to the regular dinner menus and the cost varies per restaurant. At both Tres, the price is $34.50 a person while the dinner at BIN 555 is priced at $28.50 a person.

 

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Dady Takes People’s Choice Prize in Smoke@ICC Competition


Dady NY chickens and riverscape cropped

View off Chelsea Pier where StarChefs competitor takes finished quail from pit.

 

By Emily Reynolds

NEW YORK — Texans showed their stuff here at last weekend’s StarChefs event, and San Antonio’s Jason Dady won a coveted award.

In fact, it appeared that New York City’s Chelsea Pier was transformed to a Texas barbecue joint for an evening. Picture the waft of meaty smoke, swirling the air with eagerness and hopes of winning the grand prize — a trip to Korea.

Dady NY plating bbq

Chef Jason Dady plates barbecue samples at the StarChefs competition in New York.

This was the first ever Smoke@ICC competition. The event was seen as a kick-off to the 8th annual StarChefs International Chefs Congress. The competition pitted teams from across the country against each other. But it was the Texas teams that made us all proud,  particularly those from Austin and  San Antonio.

The competition featured a judges-only categories including: Regional American (quail), New World (lamb), Asian Barbecue (pork), and best in show categories (beef).   The best in show was category was the only sample offered to the crowd.

“What a great experience Smoke@ICC was. Taking Texas barbecue to the Big Apples and coming out on top of the People’s Choice was such an honor — and also a validation that the best barbecue is from Texas,” said chef Jason Dady, owner of Jason Dady Restaurants, which includes Two Bros. BBQ Market.

New York’s barbecue lovers sampled the Australian Wagyu beef brisket and chose their favorite. That winner received the People’s Choice Award. However, it was up to the judges as to who received the grand prize.  As the crowd enjoyed the gorgeous sunset with a side of Waygu beef and waterfalls of craft beer, it was up to the judges who was going to Korea.

Teams from San Francisco, New York, Philadelphia and, of course, Houston, Austin and San Antonio worked from 6:30 a.m. to 6 p.m. making their smoked meats as perfect as possible. Crowds of attendees began sampling the variety of beef done 10 ways, and guzzling all-you-can-drink beer, as the judges tasted the quail, lamb and pork.

At the end of the evening the drum roll began and Dady took home the People’s Choice crown.  Dady’s bites of brisket with a sweet tamarind glaze were topped with umami salted peanuts. The simplistic yet flavorful morsels of brisket popped with Asian inspiration and were packed with Dady’s signature, a whole lotta flavor.

It was the visions of beautiful Bloody Marys and beef tacos that led Austin’s Josh Watkins from The Carillon down the path to the Grand Prize. We think both Watkins and Dady did us proud, showing the East Coast barbecue crowd what Texans can do.

And, that’s not all!

While Dady and crew were in New York, Two Bros. was represented at the San Antonio Stock Show & Rodeo Bar-B-Que Cook-Off last weekend as well.

Two Bros. BBQ Market team smoked up 80 briskets to serve attendees barbecue at the big tent all day. Crystal Dady trained the big team of volunteers who stocked two long tables all day with plated brisket, coleslaw, beans and sausage, dessert brownies and iced tea.

Outside, the pits were blasting while pitmaster Emilio Solis handled the restaurant’s competition entries. At the end of the day, the crew took home sixth place for their ribs — a category that is almost as hotly contested as the brisket among the 200-300 contestants at the competition.

StockShow barbecue Emilio Solis

Emilio Solis, Two Bros. BBQ Market, manned the pits at the San Antonio Stock Show & Rodeo Barbecue Cook-off last weekend. (Photo by Bonnie Walker)

Emily Reynolds is a San Antonio free-lance writer, PR professional and blogger.

Photos by Emily Reynolds

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Tre Trattoria Dishes Up Four Courses of Flavor During Restaurant Week


As the extension of Culinaria’s Restaurant Week nears its end, wonderful flavors keep pouring forth from participating kitchens. On Thursday night, several friends and I settled in to Jason Dady’s Tre Trattoria Alamo Heights location for four courses of welcome rustic Italian dishes, priced at $35.

Tre Trattoria's Caesar Salad

Tre Trattoria’s Caesar Salad

We started with a pair of favorites, an old-fashioned Caesar with plenty of garlic and a punch of anchovy in the dressing, not to mention a fried Parmesan wafer perched on top, and a trio of antipasti that included silky golden beets, a refreshing white bean salad and the delightful crunch of farro salad.

As generous as these starters were, we were surprised at the size of the pasta dishes that followed. A heaping serving of handmade tagliatelli was tossed with earthy oyster mushrooms and pecorino to create a dish with an almost meaty intensity. Deftly made gnocchi seemed both light and substantial with a gorgonzola cream sauce adding a rich tang.

Tagliatelli with oyster mushrooms

Tagliatelli with oyster mushrooms

Our main course choices included a 5-ounce salmon fillet with orzo as well as a delicate rainbow trout with a parsley-caper salsa on top. One of my favorite dishes, roasted organic chicken, was served just the way I like it, with crisp skin and succulent meat down to the bone. A touch of chile rubbed into the skin made it even better, while the caponata on the side won raves all around. (A Tuscan ribeye for $20 extra is also available.)

For dessert, the popular choice was the signature Nutella x 3, with its airy mousse alongside a dense tart with ganache, all filled with that one-of-a-kind chocolate-hazelnut combination. But the other option, ricotta cake with mascarpone, was a welcome surprise to my friends, who had not tasted it last year on the same menu. The name might lead you to think of cheesecake, but it was more like a warm, rustic yellow cake (like a rum cake without the rum, as our server described it). A chiffonade of basil and slivers of orange on top worked together to create an equal to the mighty Nutella dish that left us all satisfied.

Roasted Organic Chicken with Caponata and Charred Lemon

Roasted Organic Chicken with Caponata and Charred Lemon

As good as the food was, special mention must be made of the service. One of my friends, who was using a cane, needed a little assistance navigating the restaurant and its environs. Dady’s staff went out of their way to accommodate her. It’s what any good restaurant should do, though not enough follow through.  That attention to a patron’s needs earns a lot of respect, Restaurant Week or not.

Culinaria’s Restaurant Week continues through Saturday at the following places:  Azuca, Biga on the Banks, Bin 555, Boardwalk Bistro, the Boiler House, Kirby’s Prime Steakhouse, Myron’s Prime Steakhouse, and both Tre Trattorias.

Ricotta Cake with Mascarpone

Ricotta Cake with Mascarpone

Tre Trattoria Alamo Heights
4003 Broadway
(210) 805-0333
Lunch or brunch and dinner daily.
www.tretrattoria.com

 

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Big Apple Gets Some Texas-Sized Flavor


By Emily Stringer

Two of San Antonio’s local top chefs, Jason Dady of Jason Dady Restaurant Group and Jesse Perez of Arcade Midtown Kitchen, gathered with friends in New York recently to show how off their culinary skills, Texas style.

Jesse Perez, San Antonio chef and owner of Arcade, prepares for featured dinner at The Beard House in New York City.

Jesse Perez, San Antonio chef and owner of Arcade Midtown Kitchen, prepares for featured dinner at The Beard House in New York City.

Perez, whose restaurant is in the Pearl Brewery, debuted his culinary talents at the city’s prestigious James Beard House.

Perez is an award-winning chef known for his Latin-influenced cuisine, and he took pride in showcasing a fan favorite, his Lobster Tacos. Succulent, chunks of lobster were dressed with ají amarillo and sweet potatoes, then finished with a raja-corn relish and poblano crema.

Diners at The Beard House also welcomed Perez’s Crusted Akaushi Beef with creamy potato-turnip purée, caramelized brussels sprouts and a decadent pasilla chile-fig mole. The fig mole was the hit of the dinner: Diners commented on the flavor balance melding perfectly with the Akaushi beef.

Perez closed out his meal with a toast and a thank you to all the San Antonio diners who had traveled to New York to support him. His Latin style and honest food philosophy was surely the talk of the city that evening.

The following evening, Jason Dady showed a whimsical side to his culinary talents at New York’s City Grit, which bills itself as “a culinary salon.”

City Grit is brain child of Sarah Simmons, recently named one of America’s greatest new cooks by Food & Wine magazine. The salon describes itself as a place where an “inspiring chef” hosts a dinner showcasing his or her talents so that new flavors can be integrated into the New York culinary scene.

Dady’s dinner was a fusion of dishes from his restaurants. He showcased a bone marrow mousse and luxardo cherry jam macaron as an amuse bouche. This savory take on a dessert had a decadent, melt-in your-mouth texture and represented something one would see on the BIN 555 menu.

Bahn Mi for City Grit by Jason Dady.

Bahn Mi for City Grit by Jason Dady.

Dady’s Bahn Mi brought together giant shrimp, crisp pork belly,  buttered toast rounds, cucumber and carrot daikon pearls, before being finished off with a touch of Red Boat fish sauce vinaigrette.  Dady’s fourth course represented a bite from Tre Trattoria  and Two Bros. BBQ Market  — a tasting of eggplant with figs and some crisp Brisket Bark coming together for a true taste of Texas.

Dady and Perez attracted national attention with their meals in New York in June –  but you can try out their culinary talents here in San Antonio. Arcade Midtown Kitchen is at the Pearl, 303 Pearl Parkway. Dady’s restaurants are Tre Trattoria Downtown and Tre Trattoria Alamo Heights, Two Bros. BBQ Market and Bin 555.

Emily Stringer is a San Antonio blogger and freelance writer. Contact her at emily@definingdelicious.com

 

 

 

 

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