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Alamo BBQ Company and new Southtown patio debut, plus more San Antonio food news
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.
Less than two weeks after telling CultureMap that he was reworking Grayson Street’s The Bin Tapas Bar into a new barbecue concept, Jason Dady has announced it is ready to welcome its first guests. According to a May 23 Instagram post, Alamo BBQ Company debuts May 25 with a grand opening celebration including live music through Sunday.
A new comfort food eatery with a Southwestern twist is now open at 1035 S. Presa St. The Patio Southtown snuck into the scene with a Facebook post welcoming guests to a soft opening on May 14. Now, it’s in full swing with a menu that includes half racks of ribs; a towering burger with grilled hot dog slices, jalapeños, and cheese; and chicken-fried steak topped with queso.
May 22 marked the soft opening of the new location of vegan favorite Revolucion Coffee + Juice, the company said via Facebook. The casual counter service shop, located in the former home of Moshe’s Golden Falafel at 300 E. Houston St., serves the same menu of bowls, shakes, and espresso drinks as the other two shops.
Plucker’s Wing Bar has announced it will open a second San Antonio location in the Landmark Development at the southeast corner of Texas Highway 1604 and Interstate 10. The new sports bar and restaurant will offer the same menu of wings, appetizers, and burgers as the other Alamo City location and feature a large open-air patio.
Texas Monthly is bringing the MeatUp back to Pearl Stable on June 9. The tasting event mixes pitmasters featured in the magazine’s Top 50 BBQ Joints in Texas list with notable San Antonio chefs like Brooke Smith from Esquire Tavern, Anna Ng and Jeremy Mandrell from Bakery Lorraine, and Jeff Balfour from Southerleigh Fine Food & Brewery.
A slate of international talent will be in the kitchen with Granary ‘Cue & Brew chef and owner Tim Rattray for the restaurant’s summer chef collaboration series. John Tesar from Dallas’ Knife will kick things off on June 10 with a menu inspired by Texas ingredients. Notable Charleston chef BJ Dennis and Michelin-starred chef Bo Bech of Copenhagen’s Geist will follow, although the dates have not been finalized. Reservations can be made via OpenTable.
Max’s Wine Dive in the Quarry is hosting a pop-up marketplace in celebration of National Wine Day on May 26 (not to be confused with National Red Wine Day on October 15 or National Drink Wine Day on February 18). The market will feature artisan crafts, free wine samples, and hefty discounts on bottles.
Blanco’s Ben Milam Whiskey cleaned up at the prestigious 2018 San Francisco World Spirits Competition on May 9. All three of the distiller’s products won awards, including golds for the barrel proof bourbon and small batch rye and a rare double gold for the single barrel bourbon. That award is only given when all members of the blind tasting panel unanimously give a spirit gold designation.