Editor's note: We get it. It can be difficult to keep up with the what’s what and who’s who of San Antonio food. But we have you covered with our regular roundup of the freshest local restaurant news.
Farmers market favorite The Urban Farm Stand is opening a new brick-and-mortar, Southtown Wine and Tapas, at 1702 South Presa St. The restaurant, which begins its soft opening service on July 12, will feature international flavors like a daily fideo, hummus, omelettes, harissa chicken, rosemary garlic confit crostini, and salmon a la playa.
Fresh off of landing on Money magazine and Yelp’s list of the 10 Best Burger Joints in America, Papa’s Burgers is branching out with a second location. For now, the owners are keeping the exact address mum. In a Facebook post announcing the move, they said they could only reveal that it would be in the Sea World area, “right between Burger Boy and Babes.”
San Antonio’s Seersucker Southern Style Gin won big at the 2018 Spirit International Prestige Awards (or SIP, get it?). Master distiller Trey Azar brought home a bronze medal for Seersucker’s flagship gin and platinum nods for the limeade and lemonade flavors. The latter won best of class for flavored/ infused gin.
Antlers Lodge at Hyatt Hill Country Resort and Spa has introduces a new summer menu inspired by Texas’ culinary heritage. Among the new offerings from chef Yevgeniy Kulyk are bruschetta with Bourbon-infused peaches, smoked hamachi with pear butter and truffle honey, and a Texas spice-rubbed elk with cauliflower spätzle and dried cherries.
The Maverick Brasserie has launched a new series Tropical Nights Friday and Saturday from 9 pm-close on its La Palma Patio. The new weekly parties will feature tiki-inspired cocktails like Tahitian Death Punch with black and brown rum, hibiscus tea, honey and lime and Amorsa or Less with mezcal, rum, orgeat, and orange liqueur.
Tickets are now on sale Arribe Mexico, the annual Latin cuisine summit hosted by the Culinary Institute of America. The event, held on October 17-18, will give industry professionals and aspriing chefs the opportunity to attend demos and panel discussions as engage in hands-on workshops. The programming ends with a blow-out dinner prepared by local chefs.
Clementine is hosting a wine dinner with winemaker Faith Armstrong of Onward + Farmstrong Wines. The five course paired dinner will feature an eclectic menu, including basil-fed snails with lentils, garlic, and Parmesan; slow cooked duck leg with field peas; and beef cheek with Gruyere and parsley. Tickets are available here.