Food & Dining
Have you had enough turkey for a while? Did you eat your weight in Christmas cookies over the holidays? If it’s time to rethink your daily fare, think legumes! Yes, those beans, peas, lentils and soybeans can be a nutritious and delicious path back to reality.
To denizens of the Crescent City, chef John Besh must be the culinary equivalent of one of Japan’s National Treasures. It’s flattering, then, that Besh chose San Antonio as the location of his first restaurant outside of Louisiana.
The holidays are here, a special time of the year to celebrate with friends and family — all the excitement of catching up on the new and the old, football scores, latest movies and a much anticipated holiday dinner along with great wine.
There’s something about steakhouse bars that just makes one feel comfortable and coddled, and the one at Fleming’s is a prime example.
There is a kind of corporate vibe about the Fork, but it’s just that sort of slickness that brings us to suggestion number three: Put on duds that might seem just a little too, er, fashion-forward for most local hangouts.
Let’s face it — vegetables are a tough sell. Lack of convenience is cited as one of the problems. Supermarkets have attempted to make it easy for us — washing our salad greens, cutting up carrots, trimming celery — but the added labor makes them more expensive.
So you have discovered wine and gone through the shelves at your local supermarket. Now you are ready for a more in-depth experience. A small interest in wine has grown to a yearning to learn more about this complex and fascinating subject. But where do you start?
In Sandbar's new location at the Pearl, Andrew Weissman may still call many of the shots, but chef Chris Carlson seems to be enjoying his semi-autonomy to the fullest. The display kitchen is ready, willing and able to turn out an array of hot plates. The wine list has improved to the point that it is now one of the best in the city.
Showman. Innovator. Entrepreneur. And as humble and down-to-earth as they come. Don Strange became a legend in catering, and by his side, throughout it all, was Don’s wife of 48 years, Frances.
The dining room at Silo 1604 is one of the city’s most effective restaurant spaces, especially at dusk, when it’s possible to experience the change from light and transparent to inner-focused and dramatic.
