Lobster at the bijou san antonio2/3/2024 That means a tower of sashimi built like a shrine, with shamanic bolts of charcoal and pearled shells ornamented with hamachi, bluefin tuna, amberjack, ora king salmon, sweet sea scallops and more, with freshly grated wasabi. 1 nobody saw coming, Shiro finally gave San Antonio a taste of West Coast sushi when it opened in 2021. Sashimi mix at Shiro Japanese Bistro: The No. Mary's St., 21, Ī sashimi mix at Shiro Japanese Bistro on the San Antonio River is one of the 10 best (and worst) things I ate in San Antonio in April. Laid-over dominoes of breast meat wear crowns of rendered fat, glowing with Grand Marnier sauce and sliced orange jewels, flanked by roasted dark meat with skin as shatter-glass crispy as that other classic, fried chicken. But the classics are classics for a reason, and in this showroom of rustic brick, polished wood and captured starlight in Southtown, duck à l’orange is Gloria Swanson, ready for her close-up. You don’t see them that much, because we’ve grown up and created code words of our own. Beef Wellington, Lobster Newburg and this one: Duck à l’Orange. Mike Sutter/Staffĭuck à l’orange at Maverick Texas Brasserie: Used to be, there were code words for fine dining, for when your parents dressed up and left you at home. White Road, 21, ĭuck à l’orange from Maverick Texas Brasserie in Southtown is one of the 10 best (and worst) things I ate in San Antonio in April. Add a cold bottle of Jarritos and a paper boat of pickled nopales, and it’s a museum piece: “Lunch, San Antonio, 2023.” 2731 S. ![]() Brisket with feathered networks of mahogany fat, pork ribs with the sheen of artisan ceramics, sausage made by hand with the sting of serrano chiles and the meltaway comfort of Oaxaca cheese. In San Antonio, nobody does it better than Esaul Ramos and Joe Melig at 2M Smokehouse. Texas trinity at 2M Smokehouse: Brisket, pork ribs and sausage. White Road is one of the 10 best (and worst) things I ate in San Antonio in April. The Texas trinity of barbecue - brisket, pork ribs and sausage - at 2M Smokehouse on South W.W. He calls it “the caviar of Mexico.” Not bad for ant larvae, no? 115 N. Part of that education is learning that the Mexican delicacy called escamoles is the size and shape of pine nuts, with a bite like bulgur wheat and a baseline flavor of nutty earthiness that acts like a canvas for flourishes of garlic butter. It’s education, it’s history, it’s a sense of place. Mike Sutter/StaffĮscamoles at Cuishe Cocina Mexicana: For chef Juan Carlos Bazan, food isn’t just food. 320 Beauregard St., 21, Īnt larvae "caviar" called escamoles from Cuishe Cocina Mexicana in Stone Oak is one of the 10 best (and worst) things I ate in San Antonio in April. At this smart, laid-back, New York-style tavern, you can get the best vodka martini in the city from bartender Michael Neff, then turn it over to chef Paul Petersen for lobster risotto with an Impressionist swirl of coral-colored meat, bright green peas and lobster butter with the warm glow of sunrise, sunset and the golden hours in between. But take it out of the shell, and that’s where the real work begins. It’s that dramatic sunburned tail arching over the plate. ![]() ![]() Lobster risotto at Bar Loretta: Lobster gets all the restaurant glory. Lobster risotto at Bar Loretta in the King William Historic District is one of the 10 best (and worst) things I ate in San Antonio in April.
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