The Cementville Grille has quietly relaunched at the Quarry Golf Club, and it's on fire with new possibilities and new flavor profiles.
Not just for golfers anymore, the restaurant recently received a makeover from San Antonio star chef Jason Dady. Dady revamped the food and beverage program at the club to give it more farm-to-table flair. You'll still find your favorites, and there's definitely some grab-and-go-friendly food, but the food and beverage program is changing and expanding.
The real star of this lunch redux is the Nashville hot fried chicken sandwich, with dill aioli, pickles, lettuce, tomato, and potato bun. It's flying out of the kitchen and making guests come back for more. Another star of the revamp is A Great BLT, featuring Dady's favorite Kewpie mayo, oven-dried tomato, fresh tomato, iceberg lettuce, and thick cut bacon.
Some larger entrees are making an appearance as well. Try the fish and chips, with famous Shiner Bock battered fish and chips with jalapeno hush puppies and slaw, or the roasted organic chicken, with baby arugula, crispy fingerlings, yellow peppers, lardons, and sherry vinaigrette.
There's also a great list of street tacos: smoked pork tacos with poblano pico de gallo, picked red onion, and chipotle crema; Asian fish tacos with drum, napa slaw, cherry tomato, and Sriracha crema; and shredded chicken tacos with cumin, shaved iceberg lettuce, lima crema, cherry tomato, and guacamole.
You won't find Dady in the kitchen, but you will enjoy the trademark flavors that influence Dady's restaurants all over town. The Cementville Grille is open seven days a week, 6:30 am to 8:30 pm.