Salad Creations gives salad sculptors the fork and menu of fresh ingredients required to fashion a healthy masterpiece. Build a full-size bowl from a select choice of greens and more than 40 toss-in toppings ($7.49, excluding proteins)—hide eggs inside a garden of traditional ingredients, or celebrate graduation from the witness-protection program by flaunting bright cranberries and feta cheese. Go-getter guests tired from building their own birdhouses can choose from a lineup of ready-made items, such as featured salads ($4.99–$6.99 for junior, $5.99–$8.99 for full), fresh wraps ($6.99), or hot pressed paninis ($6.99).
This clean, eco-friendly eatery's menu is populated with nutritional and nourishing palate-pleasers, all packing a punch of personalized perfection that won't lead to paunches or potbellies. Each tasty creation is quickly prepared from fresh ingredients upon ordering, and a friendly, helpful staff is on hand to walk nervous neophytes through the ordering process. Fill up on a freestyle wrap (from $4.99 for a 6", up to $7.69 for a 9"), such as the grilled chicken or the philly cheesesteak, and top it with any of the multitude of dressings, including tzatziki, barbecue sauce, and honey mustard. Globally minded gastronomists can tongue-travel with international eats such as the fiesta mexicana ($5.69 for a 6", $6.99 for a 9") or the thai beef ($5.69 for a 6", $6.99 for 9"). This Groupon is good for dine-in or carryout, allowing hungry hominids to eat well whether fully bipedal or critical of sit-down dining.
Meet meatless merrymaking with today’s Groupon. For $10, you’ll get $20 worth of vegetarian Kosher eats at Green Vegetarian Cuisine, San Antonio’s only 100% meat-free eatery. Sate your meatlust by fooling your taste buds with delicious vegetables posing as delicious meats.
It’s not every day you can wash your laundry and your car while grabbing a burger for lunch. The Cove—a combination of a burger joint, a laundromat, and a car wash—is certainly unorthodox, but it’s also downright inspired. There’s nothing like local lamb, bison, and beef burgers to add some incentive to your chores.
Carrying a pita, a diner approaches a toppings bar brimming with pickled condiments, crunchy vegetables, and sauces. Without paying or even speaking to someone behind the counter, the diner lifts the spoon and festoons the pita with a pile of fresh toppings, ready to start the meal anew. At most restaurants, this could get you kicked out, but at Maoz, it’s not only overlooked, but also encouraged. After choosing from such vegetarian and vegan-friendly options as gluten-free falafel and fried eggplant, pita wraps or salads head to the single-visit salad bar. Belgian fries—a thick-cut, lightly battered version of their french cousins—and mounds of sweet-potato fries complement sandwiches and salads along with green-chili sauce, mayo, and salsa for dipping and boosting the self-esteem of napkins.
While feasting, diners sit atop benches at long, shared tables that emulate the communal lunch joints of old in the unabashedly modern chain of restaurants, founded in Amsterdam two decades ago. Mirroring the eatery’s fresh, stylish food, the interior at Maoz features green tiled walls and steel fixtures illuminated by hanging lamps and baby pictures of supernovas.
In Italy, a "sagra" is a festival where a community comes together in celebration of a local ingredient or dish?a tradition that fits Gabriel Pellegrini's enoteca and trattoria in both spirit and practice. Classic, bistro-style Italian cuisine joins local, Texan ingredients to create an entire menu worthy of commemoration. But that isn't to say all the ingredients are local?house-cured meats accent plates of handmade pasta, and imported Mediterranean cheeses join house-made mozzarella atop hand-stretched neapolitan pizzas bubbling gold in a wood-burning stove.
Shaking up Italian Tradition
Pellegrini's dedication to craft and quality carries over into the bar at Sagra. Shelves brim with liqueurs, grappas, and wines imported from Italy, but the bartenders grow their own herbs, make their own bitters, and infuse syrups and spirits in-house for cocktails such as the La Roma, a rye Manhattan infused with orange-flower peel.