San Antonio’s revolving restaurant door keeps on spinning as two restaurants call it a day and two eateries rush in to take their place. What inertia will mean for the local hospitality industry is unclear, but the market continues to be unkind to legacy concepts.
Openings and closings
After three years in business, Tex-Mex joint Don Benito’s Cocina y Cantina will shutter on May 19. The Southeast San Antonio spot was the newest project from prolific local restaurateurs Lisa and Benny Costello, the owners of Hometown Burger, Mr. C’s Fried Chicken & Waffles, and Tia’s Taco Hut, among others. The owners broke the news via social media, giving no reason for the sudden move.
A go-to Thai restaurant is also throwing in the towel. Thai Taste, a Northwest San Antonio favorite for almost 30 years, announced the closure via a Facebook statement. Although no reason for the abrupt shutter was given, the post did offer hope. “This is not a final goodbye, but a brief pause as we explore solutions and pathways to reopen our doors in the near future,” the owners wrote.
In brighter news, a new Italian sandwich shop is now serving Brooks City Base. Focaccia Miadebuted May 14 inside La Unica Cocina Mexicana at 2622 Goliad Rd. Both are the work of Chef Miguel Cortez, who also operates Birotes Tortas Ahogadas on the West Side. Guests can expect pastas, artisanal pizzas, and traditional sandwiches made on house-baked bread.
A new burger joint appears to be sliding into a former Subway at 23503 Hardy Oak Blvd #105. A concept called Thatta Boy Burgers, not to be confused with chef Chris Cullum’s lauded Attaboy, has applied for a wine and malt beverage permit with the Texas Alcoholic Beverage Commission. Little else is known about the company, which applied for a trademark in March.
Other news and notes
One of San Antonio’s most popular restaurants has disrupted the brunch routine of its many fans. Via Instagram, NOLA Brunch and Beignetssaid it was taking a hiatus as it prepares to move to its new 1101 Broadway home. The opening date for that location has yet to be announced, although a May 14 update promised a “big announcement” was coming soon.
Fresh off the heels of introducing its latest concept, fancy rooftop bar Lunatique, the Creamery District is staging a Latte Art Throwdown on May 23. The event is free to attend, but competition registration is $15. The party's planners recommend RSVPing in order to get a raffle ticket.
The Texas Pecan Praline Cheescake Cone is one of the finalists for the State Fair of Texas' Big Tex Choice Awards in 2026.
The State Fair of Texas has unveiled the finalists for the 22nd Annual Big Tex Choice Awards, featuring all sorts of bold concoctions that can only be found at the iconic yearly event.
The finalists include five each in the categories of Best Taste - Savory, Best Taste - Sweet, Best Taste - Sipper. Winners from each of those categories, as well as one for Most Creative, will be announced on Tuesday, August 18.
According to a release, the competition kicked off with a record-breaking 77 entries from 46 different concessionaires, each of which has at least two years of experience at the Fair.
Each concessionaire submitted an original recipe that went through a blind judging process, ensuring each entry was judged solely on its own merits.
The 15 finalists competing for the 2026 Big Tex Choice Awards titles (and their creators) include:
SAVORY
Flamin’ Crunch Pizza is a finalist in the Savory category in State Fair of Texas' Big Tex Choice Awards.Photo courtesy of State Fair of Texas
Burger Chop Tater Tacos, Tom Grace: A fresh chopped burger patty combined with sautéed onions and jalapeños, then topped with mozzarella and American cheese and laid on top a bed of cheddar cheese tater tots that have been formed into a taco shell. That is then finished with buffalo buttermilk ranch coleslaw, garlic parmesan buffalo sauce, and more tots.
Dickel's Texas Two Step Tacos, Dickel’s Smokehouse: The Dickel’s Texas Two Step Tacos features two tacos, the first with a warm blue corn tortilla filled with a fire-roasted jalapeño stuffed with pineapple pork sausage and melted mozzarella. The second taco contains tender-sliced brisket wrapped around a roasted jalapeño, layered with melted mozzarella, and served on a yellow corn tortilla finished with purple pickled onion and a drizzle of sweet, smoky barbecue sauce or house made Lone Star Habanero Fuego.
Flamin’ Crunch Pizza, Tom Grace: The Flamin’ Crunch Pizza consists of hand-tossed, fresh-made pizza dough topped with a jalapeño cheddar queso base and covered with a freshly grated blend of mozzarella and cheddar cheese. The pizza is topped with handfuls of Flamin’ Hot Cheetos, a drizzle of jalapeño queso blanco and house-made buffalo buttermilk ranch dressing, and a hefty sprinkle of Flamin’ Hot Cheetos dust.
Golden Crunch Melt, Tony & Terry Bednar: This entry features a tortilla brushed in a signature seasoned butter oil and packed with marinated chicken pastor, fire-roasted peppers, caramelized onions, smoky chipotle mayonnaise, melted three-cheese blend, and crispy potato strings, accompanied by a smoky chipotle crema.
Nacho Wings, Cody & Lauren Hays: Nacho Wings are crispy chicken wings tossed in zesty taco seasoning, smothered in creamy nacho cheese, and piled high with cilantro, green onions, cotija cheese, tomatoes, pickled red onions, and jalapeños. They are served on a bed of hot, golden fries and the whole thing is drizzled with ranch.
SWEET
Holy Flan! Buñueloco is a finalist in the Sweet category in State Fair of Texas' Big Tex Choice Awards.Photo courtesy of State Fair of Texas
Berry Me in Matcha, Stephen El Gidi: Berry Me in Matcha features a New York-style cheesecake that is hand-dipped in Belgian white chocolate, rolled in crushed matcha cookies and drizzled with white chocolate and sweet strawberry jam. The dessert is finished with a fresh strawberry slice on top.
Fernie’s Frozen Espresso-tini Bar, Christi Erpillo & Johnna McKee: This espresso martini popsicle features cold-brew espresso blended with a kick of Fernie's Funnel Cake Cream Cocktail. The bar is drizzled with ribbons of chocolate shell coating, hardening into a delicate, crackable bite.
Fletcher's Chocolate Corny Dog, Beck Fletcher: The Fletcher’s Chocolate Corny Dog consists of smooth milk chocolate fudge hand dipped in Fletcher’s famous Original Corny Dog batter and deep fried until golden perfection. It is topped with a drizzle of yellow vanilla icing and served with raspberry compote for a sweet twist on the iconic Corny Dog.
Holy Flan! Buñueloco, The Garza Family: The Holy Flan! Buñueloco starts with a warm, crispy buñuelo bowl filled with creamy, homemade arroz con leche and a scoop of cinnamon Blue Bell Ice Cream. The highlight is a deep-fried flan encased in a delicate puff pastry shell, topped with fluffy whipped cream topping and a rich caramel sauce drizzle.
Texas Pecan Praline Cheesecake Cone, Brad Weiss: This second take on cheesecake features a warm waffle cone dipped in white chocolate, rolled in buttery Texas pecan praline, crushed Biscoff cookies, and freeze-dried strawberries, and filled with homemade cookie butter cheesecake. It is then topped with a pinch of sea salt, whipped cream, Biscoff crumble, warm cookie butter drizzle, white chocolate sauce, and finished with a signature Biscoff cookie.
SIPPER
Corn Flake Shappé is a finalist in the Sipper category in State Fair of Texas' Big Tex Choice Awards.Photo courtesy of State Fair of Texas
Corn Flake Shappé, Milton & Gracie Whitley: The creamy Corn Flake Shappé blends toasted corn flakes into a rich creation with dulce de leche, Texas pecan notes, and a signature blend of warm spices. It is finished with whipped cream, golden corn flake crunch, sweet strawberry crumble, and a dusting of powdered sugar.
Nevins Soft Serve Peach Bellini Float, Tami & Josey Nevins Mayes: The Nevins Soft Serve Peach Bellini Float features creamy peach bellini soft serve infused with sparkling wine, topped with sparkling sugar and grated frozen peach. It is finished with a sugary-sweet golden topping.
Rousso's Bacon Jam Caramel Apple Hard Cider, Rousso’s Concessions: The Rousso's Bacon Jam Caramel Apple Hard Cider is crafted with hints of apples, caramel, churros, cinnamon sugar, and a smoky bacon jam twist.
Sunset Soft Serve Rita, Dwania Morris: The Sunset Soft Serve Rita combines a strawberry and mango margarita with vanilla soft-serve ice cream, a rim coated in Tajín rim, and topped with a chamoy drizzle and crunchy hot honey Tajín topping.
Tropical Coco Fresca, Fruteria Cano: The Tropical Coco Fresca is a layered pineapple-watermelon agua fresca with chamoy lava Tajin rim, paired with a scoop of icy coconut snow that melts into a creamy tropical explosion of flavors.
While these 15 creations earned a spot in the finalist round, the State Fair of Texas is also recognizing semi-finalists whose innovative entries will still make their debut at the 2026 State Fair as new foods.
Semi-finalists include:
All Shook Up
Butter-Dipped Toffee Crunch Nutty Bar
Deep Fried Thai Tea Tres Leches Cake
Dirty Dr Pepper Do-Si-Do Float
Fried Gobbler Roll
Layered Mango Strawberry Shortcake
Limonata Fresca Float
Loaded Lone Star Rings
Love Me Jam Sandwich
Matcha Parfait
Midnight Ruby Rush
Soft Serve Smoked Peach Bourbon Smash
The Niece
Triple Chocolate Flautas
Twinkle Twinkle Brisket Star
During the final judging event, a panel of 35 judges, including hometown celebrities, television personalities, food experts, and well-known creators, will evaluate each dish based on four key Fair-food elements: taste, value, creativity, and fairgoer appeal.
While the Big Tex Choice Awards event is closed to the public, the public can follow along online by tuning into one of the State Fair's social media channels - @StateFairofTX on Instagram and Facebook.
The winners will be announced on Tuesday, August 18 at 2 pm.
The 2026 State Fair of Texas, themed “Stars, Stripes, & Howdies,” will open on Friday, September 25, and will run through Sunday, October 18.
Flamin’ Crunch Pizza is a finalist in the Savory category in State Fair of Texas' Big Tex Choice Awards.Photo courtesy of State Fair of Texas
Holy Flan! Buñueloco is a finalist in the Sweet category in State Fair of Texas' Big Tex Choice Awards.Photo courtesy of State Fair of Texas
Corn Flake Shappé is a finalist in the Sipper category in State Fair of Texas' Big Tex Choice Awards.Photo courtesy of State Fair of Texas