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5 things to know in San Antonio food right now: Southtown patio bar closes again

5 things to know in San Antonio food: Southtown patio bar closes again

The Patio Southtown
The Patio Southtown has shuttered yet again. The Patio Southtown/Facebook

Editor's note: We get it. It can be difficult to keep up with the fast pace of San Antonio’s restaurant and bar scene. We have you covered with our regular roundup of essential food news.

Openings and closings

The Patio Southtown’s on-again, off-again relationship with the neighborhood is off again after its owners announced the immediate shutter of the 1035 S. Presa St. bar and restaurant. In a social media statement, the owners said the concept will be relocating to an undisclosed new location with more details to follow.

Boston's Pizza Restaurant & Sports Bar, a chain concept headquartered in Dallas, announced in a November 19 release a new multi-unit deal to expand across Texas. Included in the growth will be three new San Antonio outposts in the next three years, although exact addresses have not been established. Longer range plans call for up to eight additional locations within the next 10 years.

Other news and notes

The Alamo City’s best Dundler Mifflin cosplay will be on full display as a trivia bar crawl celebrating The Office returns downtown December 13. The festivities kick off at 8 pm, although latecomers are welcome to register until 9:30 pm at Pat O’Brien’s. The exact itinerary will be announced closer to the event.

The Briscoe Western Art Museum is cooking up a can’t-miss event on December 4. From 6-8 pm, Cured chef Steve McHugh will teach guests how to create the ultimate charcuterie board in time for holiday entertaining. The $95 ticket price ($75 for members) includes all the supplies to make the spread, including a take-home board, plus wine and beer to sip during the evening.

Maverick Whiskey chef Gabe Orozco is getting into the seasonal spirit with a new winter menu. The offerings include smoked redfish canapes with housemade focaccia and pico de gallo; creamy spinach artichoke dip with goat cheese, wilted spinach, and tomato tapenade; and a skewer plate featuring beef tenderloin, citrus-roasted chicken, and mixed vegetables served with cilantro lime rice and chimichurri.