SHOCKING SHUTTERS

Star chef's popular restaurant bows out of San Antonio Botanical Garden

Jardín will shutter at the end of May.

San Antonio celebrity chef Jason Dady is parting ways with the San Antonio Botanical Garden after five years. Mediterranean-inspired restaurant Jardín will shutter May 31 following its final brunch service.

According to a release, Dady declined to renew the Jardín lease to focus on his newest concept, Mexico Ceaty, and concession and catering operations. The timing worked for the botanical garden as it will soon kick off its ambitious master plan.

“Opening Jardín in 2020, during one of the most challenging times in our industry, was both daunting and deeply rewarding,” said Dady via a release. “We’re incredibly proud of what we built with the garden — from revitalizing the restaurant space to creating memorable experiences for our guests. The garden has been a phenomenal partner, and I’ll always cherish our time there.”

Dady opened Jardín in September 2020, serving a menu inspired by Greek, Italian, Spanish, Turkish, and Moroccan cuisine. It was especially popular during brunch, both for the romantic setting inside the historic Daniel J. Sullivan Carriage House and the lighter fare on the plate.

Although Jardín is calling it quits, Dady will maintain a close relationship with the garden. The catering arm of his hospitality empire will continue to be the preferred vendor of Betty Kelso Center’s bustling lineup of weddings, parties, and private events.

“We are so grateful to chef Jason Dady for his culinary leadership and incredible support of the Garden over the past five years,” said Katherine Trumble, CEO and President of the San Antonio Botanical Garden, in a release. “Jardín elevated the guest experience, and Jason’s passion and partnership will always be a valued part of our story.”

The botanical garden did not release details on what may take over the storied location. Previously, the building hosted a location of cocktail and coffee café Rosella.

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SUNDAE SCHOOL

San Antonio scoops first location of popular East Coast ice cream shop

Bruster's Real Ice Cream/ Facebook

Bruster's Real Ice Cream is opening its first San Antonio chop.

A new ice cream parlor is coming to San Antonio, just in time to help locals beat the late summer heat. State records show Pennsylvania-based Bruster’s Real Ice Cream will finish construction at 13762 Potranco Rd. #110, its first Alamo City location, by the end of August.

Although the chain has a few outposts in the Dallas and Houston suburbs, it mostly operates east of the Mississippi River. The San Antonio store will be the franchise’s first foray into Central Texas.

Bruster’s is known for its inventive flavors, usually mixed with chocolate chunks, nuts, swirls, or other add-ins. Although it does sell frosty standards like chocolate and orange sherbet, the cold case is filled with playful varieties like Jamaica Me Crazy, a coconut base mixed with almonds and fudge, and Cotton Candy Explosion loaded with popping rock candy.

The specific offerings vary by region and location. All Bruster’s locations make the ice cream on-site from a special milk-based mix to avoid ice crystals. Seasonal flavors ensure there is something new to try with each visit.

As a child, founder Bruce Reed got his start in the ice cream business while working at his parent’s diner, Jerry’s Curb Service. In 1989, he opened a Handel’s Homemade Ice Cream & Yogurt outpost next door to Jerry’s. Two years later, he dropped the franchise and switched over to the Bruster’s name.

Since then, the brand has spread throughout the eastern United States with a handful of international franchises in Guyana and South Korea. Many locations are co-branded with Nathan’s Famous, but there is no indication the San Antonio store will serve hot dogs.

According to the paperwork filed with the Texas Department of Licensing and Regulation, the quick renovation at the Shops of Arcadia Ridge will begin in mid-July and wrap up by the end of August. The storefront formerly housed Southern Freeze Daiquiri.

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