When Caesar Zepeda first opened Sangria on the Burg in October 2016, he admits he benefitted from San Antonians not knowing the now famous name while the restaurant worked out the first kinks. Now that he is opening Alamo Biscuit Co. at 9630 Huebner Rd. on May 30, he wants to make sure that the restaurant is ready to go from the beginning.
“Expectations are high now,” says Zepeda — an understatement given Sangria has received near universal acclaim, including two consecutive years on the San Antonio Express-News’ Top 100 restaurant and bars list and the 2017 CultureMap Tastemaker Award for Best New Restaurant.
To start out, he wanted to get the buttermilk biscuit recipe right. Zepeda says he worked with a team of three pastry chefs to combine several recipes. The result is “really light and butter-forward,” says the chef.
The final creation will serve as a foundation for a variety of toppings. Many of those will be traditional, including bacon, egg, and cheese, but he is also bringing some local flavor to the menu, like huevos rancheros.
“We are trying our best to make [Alamo Biscuit] very San Antonio,” says Zepeda.
One of the main attractions will be the biscuit flights — available with jams like blackberry, strawberry, and mango or gravies like sausage, chorizo, and creamy white. The flaky treats will also be available in open-faced and regular sandwiches stuffed with smoked biscuit or creamed spinach and vegetarian mushroom gravy. Zepeda is still working on a vegan option to cover all the dietary bases.
In addition to the biscuits, Alamo will serve three tacos in the morning and a lunchtime pretzel bun burger with house bacon, a fried egg, and poblano bacon jam. Sides include hash, fresh fruit, and refried beans.
To develop the restaurant, Zepeda worked with John Vale, who owned the Burger-Fi franchise that formerly occupied the building. Given that Huebner Road is a very busy corridor, he wanted to keep the format as a “fast, drop-in place,” albeit one that makes everything from scratch.
Diners who linger a little longer, however, can enjoy a full beer and wine menu. As with Sangria, Zepeda mainly sourced from local breweries and is carrying over that eatery’s popular mimosa flights for brunch.
That weekend menu will initially start with three items, but Zepeda is developing a brunch-only menu. That won’t be the only change coming Alamo’s way. Eventually, the chef plans to offer nine items on the frequently changing menus, including one made with hollandaise sauce.
Alamo Biscuit Co. will rise and shine at 6 am daily for breakfast and serve lunch until 3 pm.