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.
Austin-based fast casual chain Torchy’s Tacos is firing up another new location at 8539 Fredericksburg Rd. The restaurant first came to San Antonio in 2014 but has lately been on a growth spurt with a 2018 opening in The Rim and the upcoming debut of a storefront at 18210 Sonterra Place. A rep for the restaurant was unable to give any further details about the opening date.
Noodle wizards Ming Qian and Hinnerk von Bargen of Ming’s Thing are opening a second restaurant near the Pearl. The team took to Instagram to announce the news on September 18 but kept coy about the details. It’s unclear if the concept will be a second location of Ming’s Noodle Bar or an entirely new project.
A casual new bar has opened on the east side. The aptly named East Bar said hello to the Alamo City on September 13. The newly renovated building at 829 N. New Braunfels Ave., a onetime furniture outlet, now boasts a full bar, a curated beer selection, and the Daz It Daz Cajun food truck.
Eastside Kitchenette is getting into the breakfast biz. On October 1, the restaurant will launch a new A.M. menu filled with Southern breakfast favorites like chicken fried steak and eggs and buttermilk pancakes. The menu will also include San Antonio flavors courtesy of huevos rancheros and migas.
In advance of holiday entertaining, Seersucker Distiller is offering a cocktail class at 3 pm on October 5. Mixologist Adan Munoz will guide guests on how to make a Southside Ricky and Grapefruit Sands using the homegrown gin brand. Tickets for the boozy event are $25.
Hotel Emma is partnering with New Mexican inn and organic farm Los Poblanos for a two-part series. First, Los Poblanos executive chef Johnathan Perno will make his way to San Antonio on October 27 for a special dinner at Supper. Then Hotel Emma culinary director John Brand will return the favor by heading out to New Mexico on November 10. Both meals will use regional, organic ingredients to celebrate each state’s culinary heritage.