Restaurants in San Antonio
In general, San Antonio restaurants offer meals from three basic food groups: Tex-Mex, barbecue and German. This is thanks to the combination of centuries-old Mexican and Spanish cultures, as well as the German and Czech communities that settled in San Antonio in the 19th century. Sure, you'll find other cuisines among San Antonio's restaurants, but since the chili-sauce tamales, German sausages and Texas-style brisket are so fabulous, it'd be a shame not to sample as many as you can. Here are some of the best San Antonio restaurants:
Mi Tierra. This legendary Tex-Mex spot on Market Square is a classic for a reason: It serves up a relaxed atmosphere, fabulous enchiladas and delicious pan dulce, or sweet breads, made at its on-site bakery.
The Granary Cue and Brew. This restaurant in the Pearl, the refurbished brewery site, offers a 21st century take on Texas barbecue. Don't miss their tender brisket or the beef-tallow glazed version of Texas Toast.
Schilo's. This downtown German delicatessen features live German music and is famous for its homemade root beer, hot mustard and Reuben sandwiches—a winning combination.
Biga, one of the few upscale dining options in downtown San Antonio, specializes in contemporary American cuisine prepared by chef Bruce Auden. Located in the nondescript International Center Building on the St.
Big’z Burger Joint serves standard American burgers and fries with a twist: the burgers are dressed with special sauces like ginger lime ketchup and chipotle mayo, as well as extras like Portobello mushrooms, beer braised onions, and pineapple.
Housed inside the former Pearl Brewery, Sandbar Fish House & Market serves up a fresh selection of hook-and-line-caught seafood that is flown in daily. The small eatery has industrial-like decor with concrete floors, a lofted ceiling, and a metallic bar.
Once a mother house for the Benedictine Sisters, this historic Southtown building (dating back to 1883) now houses Liberty Bar.
Take a break for a prickly-pear margarita and guacamole prepared tableside.
Chef Johnny Hernandez spent seven years in Mexico researching the country's street foods for this restaurant.