A Taste of Restaurant Week
Must-try menus at the biggest San Antonio Restaurant Week yet
This month you can indulge in a three-course meal at your favorite restaurant and help out a local cause. Culinaria, Alamo City's leading food and wine nonprofit organization, will benefit from the return of San Antonio Restaurant Week, August 12-26.
Restaurant Week gives local foodies a chance to enjoy lunch or dinner from prix-fixe menus at top restaurants. Participating restaurants will donate $1 from each lunch and $2 from each dinner to Culinaria, which strives to promote San Antonio as a premier food and wine destination through educational outreach programs and special fundraising events.
Culinaria representatives say this Restaurant Week will be bigger and better than ever, with the addition of eateries in New Braunfels and Boerne. These restaurants are eager to show off their culinary skills and signature dishes, many of which are reflective of the Hill Country's influence on local, regional, and international tastes.
Boerne restaurants taking part in Restaurant Week include Bear Moon Bakery, Cypress Grille, Dienger Trading Co., La Cascada at Tapatio Springs Resort, Little Gretel, Texas Meat Co., and Valeria Ristorante Italiano. Participating New Braunfels spots include The Gruene Door, The River House, Downtown Social, Faust Hotel and Brewing Co., and The Fork and Spoon.
Menus are split into two pricing tiers: Tier 1 ($15 lunch and $35 dinner) and Tier 2 ($10 lunch and $25 dinner). Reservations are strongly encouraged; each location should be contacted directly.
Eager to see what culinary delights will be offered? Here are a few highlights:
The Bin Tapas Bar asks patrons to pick six of 10 dinner items to sample: deviled egg with guindilla pepper, Spanish chorizo and queso, pan tomate, serrano ham-wrapped dates, gilda with piparra peppers, patatas braves, parsnip hummus with dill yogurt, meatballs, grilled goat cheese sandwiches, and stuffed piquillo pepper.
Lunch at Boiler House Texas Grill and Wine Garden will begin with Old Bay smoked paprika hummus. Choice of entree is between egg salad Dagwood (house egg salad, country ham, slab bacon, lettuce, tomato, pickles, lemon dill, aioli and Texas toast) or achiote chicken (achiote smoked leg quarter, chorizo dirty rice and beans, and escabeche). Dessert will be white chocolate coconut s'mores bar with cerveza caramel.
Dinner at Boudro's Texas Bistro on the Riverwalk starts with a choice of summer black truffle and chicken dumpling soup or mixed field green salad. The entree choice is between pan-seared red fish or heirloom bone-in pork chop. Dessert will be bananas Foster, accentuated by papaya, rum, paun perdu, and chantilly.
Dinner at Frederick’s Bistro will start with a choice of soup of the day, Frederick’s salad, or beet salad. Select between pork tenderloin with apple and calvados sauce or fresh mahi-mahi with baby shrimp and whole grain mustard for a main course. The dessert options are "Floating Island" or a trio of mini rum cake, mini mango creme brulee, and mini black and white chocolate mousse.
Il Forno’s lunch menu features a salad with romaine and spicy Parmesan dressing, an 8-inch seasonal pizza, and chocolate mousse.
Dinner at Kirby’s Prime Steaks and Seafood will consist of four selections in the first course: crispy pork belly, smoked tenderloin Parmesan onion soup, bibb bleu cheese salad, or fried artichokes. The second course offerings are New York strip Wellington, 16-hour sous vide beef short rib, grilled swordfish, bourbon pecan chicken, or 5-ounce prosciutto-wrapped filet mignon. Third course options are lemon strawberry cake or bananas Foster bread pudding. Kirby’s will offer an optional fourth course — pan-seared diver sea scallops — for an extra $7.
For dinner, Perry’s Steakhouse & Grille will offer six kinds of salads to choose from in the first course. The second course will be Perry’s famous pork chop. The third course is a dessert lover’s delight — a trio of vanilla bean creme brulee, chocolate crunch, and praline cheesecake.
Red, an experiential dining lab at the The Art Institute of San Antonio, will have a lunch menu starting with an appetizer of braised lamb on top of rosemary polenta cake with Swiss chard and fig mint sauce or citrus ceviche shrimp with cocktail sorbet. The entree choice is between beef steak with chimichurri sauce or coq au vin, braised chicken with rich red wine sauce. Fruit tart with creme anglaise or house-made cannoli with chocolate sauce are the dessert options.