Some bar owners talk about community, but the all-woman trio behind new Prospect Hill spot Chiflada’s mean it. The team says the concept, celebrating its grand opening on June 2, wouldn’t have happened without it.
Family and friends turned out to support the bar months before it was ready for the build-out. They turned out again to help transform a vacant bungalow at 1804 West Martin St. into a comfortable and stylish lounge. When the ice machine went on the fritz during the June 27 soft opening, the bar’s supporters flexed their muscles to ensure the drinks remained cold.
Even the West Side neighborhood gave it a seal of approval. Natasha Riffle, who co-owns Chifladla’s with her mother, policewoman Veronica Riffle, and El Buho owner Melanie Martinez, says the team walked door to door to change the zoning, ensuring residential buy-in.
The result is a bar that is by and for the neighborhood. At the soft opening party, Marigolds swayed in the breeze under a pergola as congratulatory bouquets filled the bar’s shelves. Guests busily chattered as popular deejay Sunnyboy played oldies and conjunto hits.
“It feels like you’re at your abuelita’s backyard and hanging with your family,” Natasha Riffle says of the bar’s vibe.
The drinks honor that spirit, too, toeing the line between the neighborhood’s blue-collar roots and the team’s cocktail-making skills. Featured sippers include a punchy Mexican Martini, a melon Paloma, the Chif Peach, and the mezcal-based Smoke on the Water.
“It’s a place to get a nice cocktail, but also a place to get a beer and shot combo,” Natasha Riffle tells CultureMap about the high-low mix.
Ultimately, Chiflada’s feels like home — the type of place folks let loose after a long day at work, where multiple generations can get in on the party and where bartenders become close friends.
“We all lived [on the West Side] off and on,” says Riffle of the team, “and we’ve all worked with each other over the years. We are more of a family than we are co-workers — 100 percent.”

Contemporary Irish pub sprouts up in new St. Paul's Square home
DON'T CALL IT A COMEBACK
One of San Antonio’s most storied bars is gearing up for its next chapter. After a brief hiatus, Southtown hot spot Francis Bogside has reopened in St. Paul Square, along with a sister concept — Anne’s.
The bar first opened in 2015 in conjunction with the fine dining eatery Brigid. The pair had barely been in business for a year before an early morning fire ravaged their shared space in 2016. In 2017, the bar reopened on South St. Mary’s Street sans Brigid, becoming one of Alamo City’s favorite haunts.
In July 2022, owner Steve Mahoney announced another change. Francis Bogside was moving out of its longtime home and into a new location. Eventually, internet sleuths figured out that spot would be 1170 E Commerce St #100 in St. Paul’s Square, the former home of Smoke BBQ.
Though in a new location, the basic DNA of the bar is still intact, with a similar layout featuring a large central bar and a jumble of artwork on the walls. The space, however, is a more contemporary interpretation of an Irish pub with a bold mix of upholstery, up-to-date wallcoverings, and mosaic tiles, all enlivening the mostly brick space.
Though Bogside’s signature cocktails have often strayed from theme, a release promised a return to form with sippers like Paddy’s Irish whiskey-based Irish Maid and low ABV Jammy Lass. As usual, the specialty drinks will be supplemented by various classics, including daiquiris and negronis.
Currently, the bar has a limited food menu of pub grub, like focaccia pizza, wings, and loaded potato skins. A more fully developed menu will be rolled out as it prepares for a grand opening later in June.
The media alert did not offer many details about Anne’s, a wine bar now open in the adjoining space, but did tease at an international bottle list. The concept will also have a dedicated food menu, although no details were shared.
Currently in its soft opening phase, Francis Bogside welcomes guests 4 pm-2 am Tuesday through Sunday. Anne’s operates Wednesday through Sunday with the same opening hours.
Cool off with these 7 San Antonio cocktails to sip all summer long
A PLACE IN THE SUN
Summer has officially arrived in San Antonio — and with it, gallons of margaritas. While we would never cast shade on the city's undisputed cocktail champion, it's not the only drink in the ring. Alamo City is full of total knockouts that are just as refreshing. Whether looking for a patio pounder or something to start the brunch party, these seven sippers will take you through the steamiest of seasons.
Blush — I Know Bubbles
Day drinking is one of the greatest pleasures of vacation season, but one can't just jump into it with an Old Fashioned. Instead, ease into the day with the sparkling I Know Bubbles from this new Southtown hot spot. A fizzy rosé and vodka form the base, enlivened with grapefruit and a cucumber and strawberry shrub. It's easy like a Sunday morning, even if you're brunching on a Saturday.
George's Keep — Summer Fling
Though booking a room at the Éilan Hotel is not required to drink at this old-school bar, there is an undeniable appeal in plopping down after a couple of George's high-octane cocktails. Start your staycation with a Summer Fling, one of the spot's most unexpected libations. Scotch may seem more suited for winter, but when combined with pineapple syrup, lime, and cooling Chareau aloe liqueur, it's ready for shorts and flip-flops.
La Ruina — Daiquiri con Sabor
Ernest Hemingway drank them while leching around Cuba. The British Navy got soused on them while sailing the seas. F. Scott Fitzgerald enshrined them in literature. Of the classic cocktail constellation, the daiquiri's star shines brightest. This East Side bar gives them the respect they deserve, whether plain or mixed with intriguing flavors like soursop.
Leche de Tigre — Mi Verano, Tu Invierno
With its tropical murals and shaded backyard porch, this newcomer feels like a year-long holiday. The Mi Verano, Tu Invierno works regardless of the season, grounding a light mix of pisco, passion fruit, and ginger ale with a few dashes of bitters. And it works both as a pre-dinner cocktail and a pairing. Try it against the vibrant tamarind flavors of the Nikkei cebiche.
1Watson — Watermelon Fiesta
This rooftop bar perched above the downtown AC Hotel offers jaw-dropping views of the city. Still, those afraid of heights can reserve a table a little less close to the edge. Either way, the Watermelon Fiesta is the drink to sip all season. An easy sipper of Tito's vodka, watermelon juice, cayenne, and jalapeño, all it's missing is the pool.
Sojourn Trading Co. — Sojourn Raspa
Nothing feels like a San Antonio summer as much as a raspa, especially if you add a little booze. Still, this sunny downtown bar has made a good idea even better. Its signature Sojourn Raspa starts with a one-two punch of blanco tequila and Demerara rum, zinged with lime and mango shrub. Finally, coconut milk is floated on top. Tiger's Blood wishes.
Tokyo Cowboy — Mogwai's Night Out
Though this new River Walk concept specializes in Japanese whisky, it has equal finesse with other spirits. Mogwai's Night Out is far from a basic vodka drink, adding sake and smoked jalapeño for depth. A cucumber slice dusted with togarashi salt evokes San Antonio's many fruterías while honoring the bar's pan-Asian cuisine.
Fine dining chef unpacks nostalgic pop-up concept at popular Grayson Street bar
NEW KID ON THE BLOCK
With new restaurants seemingly opening daily, San Antonio’s culinary scene is more exhilarating than ever. But even those with a packed reservation schedule sometimes crave something different.
Enter pop-ups — a San Antonio obsession that grows more popular each month. The latest to enter the fray is Restaurant Claudine chef Mel Cavazos, who debuted Throwback Sammies, a one-night-only concept that sprouted up at Three Star Bar on May 29.
“I want to do something comforting that everyone can relate to,” explains Cavazos of the nostalgic concept. “I want the menu to read simply but totally unexpected when you eat it.”
The small menu includes a trio of dishes that evoke childhood memories. Cheese bread is reimagined with Romesco sauce, burrata, and basil, while another sandwich has all the fixings of a Sunday pot roast with potatoes, carrots, and gravy. Those desperately waiting for fall will no doubt flock to the Thanksgiving Meltdown, complete with turkey, stuffing, and cranberry.
One dish, however, is even more personal. In honor of a recently passed friend, Cavazos added a “secret” vegan sandwich featuring buffalo cauliflower and homemade pickled vegetables.
“He loved his vegan wings,” Cavazos remembers.
The chef tells CultureMap that Throwback Sammies is just the start of a series of pop-ups she hopes to hold monthly. As she continues developing a career at Carpenter Carpenter Hospitality’s ever-growing restaurant empire, she sees the pop-up series as a chance to keep exploring her culinary voice.
“I want to expand and explore more options,” Cavazos says, adding, “I love sandwiches, but that’s not what I like to be known for.”
Future Throwback Sammies pop-ups will be announced via Instagram.
Alamo City's best bars and restaurants crowned at 2023 Tastemaker Awards
TOAST THE TASTEMAKERS
Ah spring! The wildflowers are blooming, the sandals are coming back, and our celebration of the best of San Antonio hospitality — the Tastemaker Awards — is once again heating up the night.
For the past few weeks, you’ve read about all the stellar nominees, then voted for your favorite new restaurant in a hard-fought tournament. Now, it's finally time to unveil the winners.
On Thursday evening, the all-stars of Alamo City’s restaurant and bar scene gathered with their hungry fans at the Briscoe Museum for our second annual tasting event and awards ceremony. Guests feasted on delicious bites from some of the area’s best restaurants, before applauding the proud winners.
And what a crew they are. Our 2023 CultureMap San Antonio Tastemaker Awards winners represent the crème de la crème of the city’s red-hot culinary scene. Meet them below and join us in raising one last glass to the Tastemakers. Drum roll, please.
Restaurant of the Year: Carriqui
There's no reason to pretend otherwise; you've had this food before. Maybe it was over a few beers at a backyard barbecue or a buzzing Rio Grande restaurant, but it is as familiar as a family group text. This Pearl spot's genius was in giving South Texas fare the respect it deserves. Instead of being fettered by the honey assumptions that regional foods should be cheap, Carriqui fires Wagyu on custom Mill Scale grills. Instead of settling for hominess, it announces South Texas as a destination.
Best New Restaurant: Reese Bros BBQ
With the cult-like status that some barbecue joints enjoy, some hot spots have forgotten there doesn’t have to be so much bite with the bark. Make no bones about it; the licorice black crust that forms on the brisket is as mouthwatering as it comes. But that alchemy is not just a flex obscuring the other parts of the operation. Reese Bros excels at sausage, flour tortillas, and simple market sides. It also excels at hospitality, not letting endless acclaim harden into an ego trip.
Chef of the Year: Robbie Nowlin — Allora, Arrosta
Casual San Antonio offers scant opportunities to dress up, so we’ll give you a reason to wear a jacket. Though no jackets are required, Arrosta’s offerings invite one to be a little more buttoned up. Nowlin’s Reggis Ova caviar is the most luxurious dish in town, even if it’s served on a humble fried dumpling. Even the fried potatoes are so gorgeously presented that they demand some decorum. Can’t imagine wearing hard pants? Waltz next door to Arrosta to experience the chef’s prodigious fare in a much more casual setting.
Bar of the Year: Amor Eterno
It's there in the name. This Southtown lounge delivers everlasting romance courtesy of velvet curtains, fuchsia lighting, and orchids languishing on the edge of coupes. The atmosphere gets a little steamier after a couple Bella Noche shots. Suddenly, disco thumps through the speakers, inamoratos file in, and the back booth becomes the most inviting spot in Alamo City.
Best Brewery: Künstler Brewing
The owners of this Southtown hot spot, Vera and Brent Deckard, are exceedingly well-traveled, a fact that informs their magpie approach to beer. The descriptions read like a travelogue — taking drinkers from San Diego beaches to Ecuadorean farms to hikes near Aschau, Germany. The flavors are equally international. Head brewer Vera works in dozens of styles, using her sharp palate to deliver inventive creations like a matcha milkshake IPA and a briny oyster stout.
Neighborhood Restaurant: The Magpie
This newly expanded East Side bistro is hard to describe. Chef Jungsuk “Sue” Kim doesn’t let genre hold her back, dishing out Korean specialties like dak galbi and Italian rabbit ragu. The wine list has an equally well-stamped passport, exploring traditional and low-intervention winemaking in equal measure. The Magpie doesn’t need to be easily categorized to make an impact. Guests happily gobble up whatever comes into the nest.
Pastry Chef: Sofia Tejeda — Hotel Emma
An alum of Mixtli and Thomas Keller’s Bouchon Bakery, Tejeda was the first San Antonian to be nominated as “Outstanding Pastry Chef” by the James Beard Foundation. It’s easy to see why. Her dishes combine cultural specificity (see the German and Mexican influences) with a luxury fitting of the boutique hotel. We think Emma Koehler — the property's namesake — would be proud.
Wildcard: Best Burger — Last Place Burger
Maybe owner Mark Villareal stumbled upon a djinn. It seems impossible that five simple ingredients could produce so much flavor. We do know that one of our three wishes would be a never-ending supply of this food truck's astoundingly great OG burger.
Hybrid salon, café, and bar cuts into King William
HAIRWAY TO HEAVEN
When it comes to self-care, some folks treat themselves to a day at the salon, some take a moment to relax at a café, and still others let loose with a stiff drink. In a eureka moment, a new Southtown concept offers all three experiences under the same roof.
Headspace is now easing into business at 109 Playmoor St. The playful outfit offers an array of cut and color services paired with a full espresso bar and light bites. Cocktails will eventually be available after the shop emerges from its soft opening phase.
The hybrid concept is the work of Anya Krotova, a 20-year beauty industry veteran specializing in low toxicity, gender- and hair texture-neutral styling. She is joined by prolific entrepreneur Mike Torres, the founder of several catering and restaurant concepts and an outdoor lifestyle brand, Bird & Sun.
Via email, Krotova shares with CultureMap that Headspace's business model isn't as left-field as one might think.
"It's not uncommon in other parts of the world and the country," says Krotova. "We aim to provide a complete experience for all our customers. Some of our salon clients need to spend hours in the chair, and their friends or significant others may want to hang out with them."
Though Headspace will eventually expand its offerings, it now pours a full array of espresso drinks. In addition to serving pastries, the café also dishes up pulled pork sliders, brisket hash, a smoked chicken salad, and a weekly biscuits and gravy special. Early risers can also grab an array of breakfast tacos.
The concept will also make room for neighborhood happenings. In conjunction with First Friday, Headspace welcomed chef John Mesa and artist Jorge Villareal on May 5. Krotova says patrons can expect many more activations to come.
"Our goal is to be more than just a cafe, bar, or salon; we aspire to create a community hub and a vibrant scene," she says.
Currently, Headspace is open by appointment for salon services. The café hours are 7 am-2 pm on weekdays and from 8 am-2 pm on Saturdays.
CultureMap Emails are Awesome
Fine dining chef unpacks nostalgic pop-up concept at Grayson Street bar, plus more top stories
Hot Headlines
Editor’s note: It’s that time again — time to check in with our top stories. From pop-up concepts to Hill Country getaways and cool local pools, here are five articles that captured our collective attention over the past seven days.
1. Fine dining chef unpacks nostalgic pop-up concept at popular Grayson Street bar. The Memorial Day popup was hopefully just the start of a new series the chef hopes to hold monthly.
2. Breathtaking Hill Country hideaway is lone Texas star on Vrbo's top 10 vacation homes in the U.S. The Hill Country Riverfront Hideaway was the only Texas home chosen on Vrbo's list.
3. 7 San Antonio icons star in new Texas Monthly book documenting most influential Texans of last 50 years. To commemorate the publication's 50th anniversary, they've collected stories and photographs of 50 iconic Texans.
4. These 6 San Antonio museums are offering free admission for military families all summer long. The Blue Star Museums program begins yearly on Armed Forces Day in May and ends on Labor Day.
5. Summertime is here in San Antonio — beat the heat at these cool local pools. Mourn the loss of cool weather and beat the heat (in style) at these local pools.
5 tips to build stunning sand sculptures from 2023 Texas SandFest winners
Fun at the beach
As summer fast approaches, sandy vacations to coastal destinations are on the horizon for many travelers. For those with kids in tow, sandcastle-making might top the list of beach trip must-dos.
But “playing” in the sand isn’t just an activity for children, as proven by the 22 professional sand sculptors from around the world who recently competed in the 26th annual Texas SandFest, held in Port Aransas in April. The internationally recognized event, started by Port A locals in 1997, is the largest native-sand sculptor competition in the nation; nearly 70,000 people attended this year.
Competition entries featured everything from mermaids to the Grim Reaper, all intricately carved, brushed, and chiseled from sand, ocean water, and perhaps a little diluted spray glue that sculptors say helps maintain detail. The competitors work on their masterpieces during the event, allowing spectators to witness their progress from start to finish.
“I do around five international sand sculpting competitions per year. It’s always a great challenge to compete a high level,” says Benoit Dutherage, a competitive sculptor from France who also creates snow sculptures in the French Alps during the winter.
Dutherage took first place in the Duo Masters category, along with his sand sculpting partner Sue McGrew, for their work called “Wish You Were Here.” Comprised of two loving faces (one mystically cut in half), the sculpture was a tribute to Pink Floyd.
“We like to reflect human emotions in our sculptures,” he says. “It is never easy to pick an idea among the thousands of ideas we have.”
Florida resident Thomas Koet, whose sculpture called “The Prospector” won first place in the People’s Choice category, intended to create something with horses and a cowboy as an homage to Mustang Island, where the competition took place. High tides just before the event thwarted his plans.
“The high tide washed away so much of the sand, I had only enough left for a mule or a foal,” he says. “So I decided to make an old prospector with a mule.”
Thinking out of the box when it comes to carving sand is just one of several suggestions Koet has for recreational sand sculptors. (“Who says it has to be a castle?” he says.) He and other winners from the 2023 Texas SandFest say they are always happy to see novices get creative.
Here are five of the pros' top tips for producing a beachfront masterpiece.
1. Think beyond the standard sandcastle
“Design and sculpt outside of your comfort zone,” says Abe Waterman, a sculptor from Prince Edward Island, Canada, who took first place in the Solo Masters division with his sculpture, “Sleeps with Angels.” The mega sculpture featured four angels at four corners holding a blanket carrying a sleeping woman. “While this may not lead to the best sculpture results, one will improve faster by doing this.”
Waterman noted that there are different types of sand depending on location. Some are better suited for detailed work while others work well for verticality. “But something can always be sculpted regardless of the sand quality, the design just may need to be altered,” he says.
Koet recommends picking something that will fit your attention span. “You can make anything you want,” he says. “You can make a cat, a shark, a monster truck, your high school mascot, a sneaker, or a shark eating an ice cream cone.”
2. Use the right tools
Forgo the cheap tourist shop plastic bucket and shovel set. “You definitely need proper tools to get a good result: A solid shovel, a few trowels – not too big – and a wall painting brush to clean your sculpture,” says Dutherage. “You’ll also need buckets.”
Think big painter’s buckets, he says, used to make what’s essentially “sand mud” consisting of lots of water and sand. Which leads to the next tip ...
3. Create a form mold
Consider this the secret to head-turning sand sculptures. Whether it’s a 10-foot-tall wooden box with sides that come off, or a plastic bucket with the bottom cut out, a “form mold” is an open-top vessel used to hold packed sand and water to create a carve-able structure.
“It’s a very useful thing to have in order to get a solid block, and to go high,” says Dutherage. “If you are a handyman, you can build your own forms. But a quick solution is to take a bucket, no matter what size, and cut out the bottom. Then put that bucket upside down on the sand. Add a few inches of sand, some water, mix with your trowel and compact that layer. Repeat until the bucket is full. Then gently pull the bucket up and surprise! You will get a nice block of sand ready for a sandcastle full of windows, arches, and gates.”
The compacted layers of sand and water almost act as cement, creating a sturdy base for carving. Dutherage says folks can easily repeat the form mold process to create multiple bases, either side by side or stacked.
4. Use plenty of water, for the sculpture and yourself
Benoit recommends adding even more water during the sculpting process.
“Bring a plant sprayer,” he says. “Sand needs to be wet to be sculptable.”
Even rain during sand sculpture building isn’t necessarily a bad thing. “One of the biggest misconceptions is that rain will destroy a sand sculpture,” says Waterman. “While this is possible, most often it just textures the surface.”
Water is also essential for the sculptor, as staying hydrated is key during the process, Waterman adds.
5. Practice, Practice, Practice
“The biggest misconception is that I do anything different than anybody who does it only for the first time,” says Koet, who’s been sculpting sand for 25 years. “Sure, I bring more and bigger tools and I spend much more time shoveling the sand high and mixing it with water. But there is no magic other than years of practice.”
Waterman, who admits sand sculpting has taken over his life, competes in up to 10 contests a year and also creates sculptures for exhibits and corporate commissions.
“Tricks and tips will only get a person so far,” he says. “But ultimately practice and putting the time in will get them a whole lot further.”
Benoit agrees. “Making a sand sculpture requires a lot of work and the more you practice, the better you will get,” he says. “But first of all, you have to enjoy the fun of it.”
Gow Media powers up new site to report on Houston's energy transition news
go time
Texas's newest media platform has officially gone live.
EnergyCapitalHTX.com, originally announced in March, is now up and running. Houston-based Gow Media, a multi-platform media company and the parent company of InnovationMap, CultureMap, SportsMap, and ESPN Radio 97.5FM and 92.5FM, launched the site tonight at an event at Gow Media's office.
“We are excited to roll out our new outlet, EnergyCapitalHTX.com. We have been very impressed by Houston’s efforts to lead the global transition of energy and to address the 'dual challenge' of meeting the world’s growing demand for energy while at the same time reducing carbon emissions,” says David Gow, CEO of Gow Media.
“On our new site, we plan to provide informative, unbiased coverage of the Houston-based initiatives, spanning big corporations and startups," he continues. "We hope that a site dedicated to the transition will bring visibility to the city’s substantive progress and to the path forward.”
The site will cover Houston's energy transition ecosystem — the people, companies, capital sources, and numerous initiatives in Houston. Lindsey Ferrell serves as the inaugural editor of the site.
The site’s inaugural sponsor is HETI, which launched in 2021. Led by Executive Director Jane Stricker, HETI was founded to drive economic growth in the Houston area within the energy transition toward a lower carbon future.
“We are excited to support Gow Media with the launch EnergyCapitalHTX.com,” Stricker says in an earlier news release. "There is so much innovative and exciting activity in our ecosystem. Houston is the Energy Capital of the World, and this platform will amplify the energy leadership that is already happening here.”