Need some news you can eat? Here’s a look at the latest and greatest San Antonio restaurant tidbits, from fall menus to new brunch and lunch offerings.
Spice & Tea Exchange held a grand opening celebration Friday, October 14. You can find this gem at Rivercenter Mall, where they will offer an extensive selection of spices and exclusive hand-mixed blends, naturally flavored sugars, salts, and exotic teas from around the world. Owner Mohammed Siddiqui promises guests hands-on interaction, and you can watch "Spice Masters" create hand-mixed blends.
The Well just started a Sunday brunch, 10:30 am to 3 pm, that is sure to put a Texas-sized smile on any brunch enthusiast’s face. This isn’t your typical boring scrambled eggs and pancakes brunch — we’re talking plenty of jalapeño hollandaise sauce, “redneck cheddar,” and chili syrup. The Well is proudly putting a Texas twist on everyone’s favorite brunch choices. Chicken and waffles? More like chicken-fried quail and waffles.
The Clean Plate just made your weeknight dinner plans even sweeter. Now until the end of the school year, stop by and pick up two entrees, and the chef will say thanks with a complimentary dessert. All entrees are made from scratch and local produce, so you can rest assured the kids are getting a nutritious supper. Take the fuss out of getting dinner on the table by calling ahead for a quick pick up at 210-229-9866.
Il Forno and chef Jason Garcia have created a new lunch menu. Every Monday through Saturday you can enjoy a fresh and affordable lunch that will have you satisfied until dinner. Pizzas range from a $6 Marinara to the $9 Entero.
Restaurant Gwendolyn will play host to chef Luis Colon from Folc on October 25 for a five-course pre-industrial techniques dinner. Chef Michael Sohocki will be taking a step back as Luis Colon takes a step back in time. Courses include oysters with seaweed vinaigrette, quail in grapes 1984, red fish, beef rib-eye, and lemon drizzle cake. For a reservation, call 210-222-1849.
Max's Wine Dive, the comfort food destination known for its unique pairing of fried chicken and champagne, has released a new menu with seasonal items for fall, produced collaboratively between all Max’s Wine Dive executive chefs. Dishes include a Royal Lobster Pot Pie: a house-made buttermilk biscuit filled with savory lobster bisque and topped with chicken-fried lobster tail.