When you hear about dining out in Texas, you hear about Austin, and sometimes Houston, and (very rarely) Dallas. But you NEVER hear about San Antonio. Which is a shame, because there are some damn good restaurants there -- easily as many as Austin, in my opinion.
So you're in San Antonio, and you want breakfast tacos. Fine. Go here. Order all of them. Eat them. Repeat the next morning for the rest of your life.
Vast, flat, oversized patties overflowing with cheddar cheese are the stars at this San Antonio classic -- but I prefer the burger, so brown and salty, with just some american cheese. Whatever you get, you haven't been to SA without a visit.
Jason Dady's eclectic wine bar has a little of everything -- it's a small-plates extravaganza with more substantial and refined food that you but rarely see in such casual environments.
Mexican street food gets a loving and attentive tribute at this big, fun restaurant at Pearl Brewery. A great place to hang out, drink, and enjoy some fabulous tacos.
Rustic, seasonal, impeccably sourced food gets a modernist, elegant treatment at what is arguably San Antonio's most original restaurant concept.
This San Antonio landmark is often cited as a can't-miss desitination, and while it might not be the final word in Mexican food, it's really, really good and it's open 24 hours a day. So really, what else can you ask for?
Bliss is a model of contemporary American cooking: seasonal, modern, restrained, impeccably tasteful, and featuring dynamite charcuterie and craft beer programs. It's popularity is more than justified.
It's probably fair to say that Sandbar is the greatest seafood restaurant set in the middle of a brewery complex in a landlocked desert city in the world. But that doesn't do justice to its brilliance. Everything from fish and chips to whole branzini would do credit to any oceanfront restaurant.
Modernist barbecue sounds like a contradiction in terms, but that's the brilliance of the Granary, an ambitious brew pub that turns out not only superb traditional smoked meats, but also some truly innovated composed dishes too. A true eye-opener.
Chef Geronimo Lopez' mastery of the flavors of South America come as a shock to American palates conditioned to ceviche and asado. And his work at Pearl's crown jewel suggests that there is a hell of a future for this kind of food.