Slice of heaven

Acclaimed San Antonio chef delivers new neighborhood pizza joint in Beacon Hill

SoHill's menu features housemade pasta, salads, and pizza.

From casual trattorias or tucked-away new American joints, neighborhood restaurants — eateries that aim for loyal repeat customers instead of a steady flow of one-off guests — are the hottest movement in the American market. So it’s no surprise that one of San Antonio’s veteran chefs would want to make the trend his own.

Chef Jean-Francois Poujol is well-known around Alamo City for his work at Soleil Bistro & Wine Bar, Tost Bistro Bar, and Tribeca 212. Now, he is setting his sites on the eclectic Beacon Hill neighborhood to give the trend an Italian twist with SoHill Cafe.

Located in the former home of Casbeers Cafe and Cantina at 1719 Blanco Rd., SoHill will open on November 3 with a menu of fresh pasta, salads, and wood-fired pizza, according to a release.

The latter has been a specialty of the chef since the beginning of his more than 25-year career. He began his career in Studio City, California, under Ed LaDou, who developed the first menu at California Pizza Kitchen and helped popularize the state’s distinct pizza style during his stint at Wolfgang Puck’s legendary Spago.

Before settling in San Antonio, Poujol would go on to work for the celebrity chef himself, starting as a pizza maker at the Los Angeles Wolfgang Puck Bar & Grill before rising through the ranks to sous chef. His experience shows in SoHill’s fermented dough, a local rarity.

His new restaurant brings California cool to Beacon Hill with a casual interior featuring dark walls accented with light furniture and pops of primary color. Although the scratch kitchen takes great care in its sourcing and preparation, the actual dishes are approachable. Think chicken, bacon, and ranch pies; spaghetti and meatballs; and simple arugula salads with slice strawberries, blue cheese, and candied walnuts.

Although the restaurant will not have a cocktail program, guests can settle into a booth with a glass of wine or a cold beer. Nonalcoholic drinks like Top Chico and tea will also be served.

Once up and running in November, SoHill will be open Tuesday through Thursday, 11 am-9 pm, and Friday and Saturday from 11am-10 pm.

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Race to the Tapas

San Antonio chef triumphs in international tapas competition

Hotel Valencia Riverwalk executive chef Brian Randolph's winning tapa

Photo courtesy of the Hotel Valencia Riverwalk

The winning tapa, served on the base of a coupe glass.

A San Antonio chef has just secured a very unique win in Queretaro, Mexico, and Texas locals will be able to taste the results soon. Brian Randolph, executive chef at the Hotel Valencia Riverwalk, was the only U.S. competitor in the Americas Tapas Competition, held on September 22. He won third place, thus qualifying him for the 8th Annual World Tapas Competition in Spain this November.

San Antonians may be familiar with Randolph's work if they've visited Dorrego's, the Argentina-inspired hotel restaurant known for its paella bar. But this time, it wasn't the paella that clinched the win against 14 other chefs from North and South America. It was a cauliflower and smoked salmon croquette, made by puréeing and cooking the main ingredients, shaping them with molds, and finally breading and frying the final product.

Folks who would like to try the award-winning snacks can do so at Dorrego's starting in early October. Dorrego's cures and smokes its own salmon, and will serve the dish with house-made crème fraiche, pickled red onions, chives, and a balsamic reduction, according to a release.

He'll be reprising this dish at the worldwide competition from November 11-13 in Valladolid, Spain. All participants are required to make the same dishes again. Interestingly, the tapas can't exceed a certain price: €1.80 (or $1.90 in the U.S.) per unit. They also must be made in 25 minutes. Heightening the competition, the winner of Spain's National Pinchos and Tapas Competition from the previous year is always included.

Canadian chef Imron Texeira from took first place in the Americas qualifier, followed by Ecuadorian chef Oscar Santacoloma. The 2024 president of the judging panel for the worldwide competition is Chef Oriol Castro of three-Michelin starred Barcelona restaurant Disfrutar. More chefs with Michelin achievements will also be on the judging panel.

“It was such an honor to represent the United States and Valencia Hotel Collection in the Americas Tapas Competition,” said Randolph. “I’m thrilled to be getting the opportunity to represent both again in the World Tapas Competition in November.”

More information about the competition is available at concursonacionaldepinchosytapas.com. The three winners will receive an "artistic award" plus a cash prize of €10,000, €5,000, or €2,500.

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