Where to Eat Now
San Antonio is constantly on the move with food — restaurants regularly revamp menus, and mainstay chefs open new places all the time. Italian seems to be the trend of the moment, as there are quite a few fresh places dishing up this extraordinary cuisine. Here’s a look at five Italian eateries to try this month.
Chef Michael Sohocki does it again, this time tackling pizza. With this great chef at the helm, you know the ingredients are of the highest quality with thought-out pairings from the farm to your table. Oh yeah, and everything is delicious. We suggest you try each and every pie, but the margherita was perfect and the beet salad was not only beautiful but also tasty.
Rossini Italian Bistro
Local, fresh, and Italian — all things we love. Rossini offers plenty of pasta dishes and some amazing vegetarian fare (try the wild mushrooms). With new owners, a new chef, and a new menu, the restaurant is getting it right with traditional pastas like lasagna and ravioli. Its cozy ambiance, combined with a great wine list and warm service, makes Rossini feel just like family.
Tre Enoteca is one of the latest projects from Jason Dady, who recently won the CultureMap Tastemaker Chef of the Year award. At Tre Enoteca, expect wood-fired pizzas and house-made pastas with balanced flavors, plus a stellar wine list. This hot spot boasts communal-style indoor dining and a cozy patio complete with fireplace.
Il Sogno Osteria
Nestled in the Pearl, everything at Il Sogno Osteria is fresh, delicious, and the type of service you would expect from an Andrew Weissman-run eatery. We love this breakfast — never an empty glass and a welcoming feast make this a bright spot for your mornings.
South Alamode Panini & Gelato Company
Celebrating one year of business, South Alamode Panini & Gelato is a delectable spot serving frozen treats and pressed sandwiches. Helmed by Italy native Diletta Biffle and husband Josh Biffle, the artisanal gelato and authentic crunchy paninis will make you want to come back time and time again.
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