Restaurants in San Antonio
Pick up a sweet treat at this new bakery, owned by Anne Ng and Jeremy Mandrell who cut their teeth at Bouchon Bakery in Yountville, California, before relocating to the south. Locals are already addicted to their refined tarts and fluffy macaroons.
This stylish barbecue joint, housed a historic clapboard house, relies on its 4,000-pound wood-fired smoker to churn out lunch and dinner. You’ll find giant beef ribs, tender pork belly and peppery sliced brisket on the meat-focused menu.
Chef Johnny Hernandez, a local celebrity, opened Fruteria - Botanero in South Town, a neighborhood where beautiful old industrial buildings are reopening as condos, shops and restaurants.
Stop in for Bavarian specialties such as schnitzels, rinder goulash, and hühnerbrust geschnetzeltes at this family-owned restaurant. You can also sip German brews in the outdoor beer and wine garden.
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.
Once a mother house for the Benedictine Sisters, this historic Southtown building (dating back to 1883) now houses Liberty Bar.
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.
Industrial floor-to-ceiling windows offer views of the kitchen where chef Andrew Weissman whips up seasonal Italian plates, including house-made crostini and pasta allo zafferano—mussels, shrimp, and pancetta with saffron cream sauce.
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.
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.