At Texas Seafood Grill, stoves crackle beneath pots and pans of hearty seafood dinners, toeing the lines of myriad styles of cuisine. The chefs pair fried catfish, oysters, and scallops with salads, fries, and baked potatoes, and grill up steaks and call upon Cajun recipes to simmer crayfish étouffée and seafood gumbos. The versatile chefs extend their culinary expertise to whip up a range of Vietnamese seafood specialties, ranging from fried rice to vermicelli dishes. In the restaurant's comfortable lounge area, patrons sip beer, wine, and cocktails as they gaze at an array of TVs to cheer on their favorite team or full-contact-tiddlywinks player.
Courtyard Cafe’s owners closed the eatery’s doors in 2008 for good, or so they thought; the café’s loyal fan base begged to differ. In response to the clamor for their cuisine, they reopened and expanded their hours and seating to include indoor and outdoor dining. Their menus span breakfast and lunch and heavily feature sandwiches, omelets, waffles, and wraps. The staff also opens their space to customers after-hours for catered parties and events. Courtyard Cafe’s interior features unassuming decor reminiscent of a home; ceiling fans whir above wood wainscoting, and plates sit atop cabinets with grandeur, the way Neil Armstrong kept moon rocks on the dashboard of the Apollo Lunar Module.
Much like a middle-school P.E. teacher or a kiwi warmed in your pocket, once you peel back the rough exterior of a tamale, you'll be greeted with softness, warmth, and a fragrant bouquet. Delicious Tamales' hand-wrapped, succulent starch pockets are always made from stone-ground corn masa and steamed the proper way to keep them moist and flavorful. Striking a spicy yet not too fiery balance, Delicious Tamales represent a truce between militant filling proponents and irreconcilable masa supporters. Pick up your three dozen to celebrate Let's Eat Some Tamales Day (April 23), or for when a simple birthday cake just doesn't scream, "Happy corn-and-pork birthday, you old so-and-so."
Waldo Castro was just a young boy in Peru when he began preparing street food for his family and friends, as explained by Javier A. Flores of the San Antonio Express-News. As time passed, and his passion for the culinary arts grew, he clawed the ranks of dishwasher, waiter, and line cook—often holding multiple positions at once—in pursuit of his true dream: to open his own Peruvian eatery, where guests feel like family.
Now the proud father of El Ceviche De Waldito and owner of Sabor a Mí Festival Internacional, Chef Waldo can look back on his journey to the top. In addition to training with the Iron Chef and Hell's Kitchen crew, he held eight executive chef positions at other people's restaurants before applying his passion to his own Peruvian menu. His team whips up several varieties of lime-marinated ceviche, along with traditional Peruvian aguadito with fish or chicken, homemade Cuban sandwiches, and an assortment of Puerto Rican dishes. While noshing on a Huancayo-style yucca or potato, patrons are invited to relax as if they are at home, but preferably wearing more than a robe, slippers, and backpack holding the TV remote.
Malibu Shack Grill & Beach Bar makes a splash in the San Antonio culinary waters with a California-inspired menu brimming with fresh half-pound, handmade 100 percent Angus beef burgers on buns of choice, taco plates, and battered seafood. The SoCal-inspired eatery welcomes neighbors and far-flung wanderers into its surfboard-festooned dining room, which is painted in bright green and orange. Patrons sip fountain drinks amid potted fronds, lounge on the outdoor patio, or saunter over to the 45-foot bar made of bamboo and spritzed with panda-repelling perfume.
Led by Chef Ted Naan, an experienced chef who has cooked around the world, the cooks at Jerusalem Grill serve up the flavors of the Middle East in heaping portions, including dishes from Turkish, Persian, Greek, and Lebanese cuisines. Rounds of made-from-scratch pita bread mop up dollops of hummus and baba ghanouj, whereas family-style dinners allow groups of four or more to taste a variety of grilled and marinated kabobs and authentic appetizers. For dessert, diners can taste the flaky layers of baklava, a treat that's sweeter than a Valentine dipped in honey.