Lobster at the bijou san antonio code#
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. He lives with and cooks for his wife and son in San Antonio.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. He's a Houston native with philosophy degree from Harvard and a master's from the Columbia Graduate School of Journalism. He began his newspaper career in Bay City, Texas, before going to the Corpus Christi Caller-Times, graduate school in New York, a yearlong internship at the Chicago Tribune and different positions at the Milwaukee Journal and Milwaukee Journal Sentinel. His other assignments for the paper included education and news obituaries. Before joining the Taste team, he wrote the ""Around the Town"" column for the Express-News form 2002-2008. He joined the Express-News in 1999 after closing his restaurant. He is a frequent contributor to and has written about food, restaurants and reviewing for Epicurious and Romenesko.
His culinary explorations began with rolling flour tortillas as a child and included a yearlong stint as chef and owner of a restaurant in Milwaukee. Edmund Tijerina writes about food and reviews restaurants for the San Antonio Express-News.
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