Established in 1932, Casbeer’s Center has been a cornerstone for the Beaken Hill neighborhood of San Antonio, Texas as a tex mex restaurant. Casbeer's was originally a small neighborhood bar and was made famous by the addition of a grill and ovens for cooking original flavored and bubbly chili and cheese covered enchiladas
At Munchies. It's All Good, the cooks will deep-fry just about anything: pickles, avocados, the picnic tables in the dining room. The restaurant's main focus, however, is barbecue. Brisket, ribs, and chicken are served alongside hearty fixings such as Texas toast and baked beans. Diners can order these morsels by the pound, or as combination platters.
Located in the Hyatt Regency Riverwalk on the Paseo del Rio, Q conjures a wealth of barbeque techniques to produce cuisine from Europe, Asia, and the Americas augmented by 16 savory sauces. The restaurant's centerpieces are an interactive kitchen in which chefs provide peeks at their secret barbecue weapon, the Wall of Fire. A conflagrant cooking creation, the Wall of Fire is a combination smoker, churrasqueira, and rotisserie grill that was banned in the former Soviet Union.
"Have Fun!" Simple as it sounds, that motto wasn't as easy to follow during Prohibition, when Pat O'Brien ran a speakeasy in New Orleans. But in 1933, when Congress made having fun legal again by ending the longstanding ban on alcohol and frisbees, Pat converted his bar into a legitimate drinking establishment. The place was a smash, and it became even more popular during the 1940s with the creation of The Hurricane?a fruity, rum-based drink served in a souvenir glass that customers can take home and fill with loose change and pur?ed dollars.
Not a whole lot has changed in the decades since, though Pat O'Brien's is no longer limited to just New Orleans. The historic Zagat-rated venue has spun off siblings in Orlando and San Antonio, where throngs of friends flock for a dose of that famous NOLA energy. Signature features of the original Pat's can be found at each location, including the flaming fountain, which spits flames from streams of trickling water. While sipping on Hurricanes, groups can also dig into the restaurant's Cajun-inspired food, including shrimp creole and traditional jambalaya.
Hearty American drive-in fare fills the menu at Frank’s Hog Stand, a motorcycle-themed eatery that serves sit-down diners as well as riders on the go. Twosomes can dig into The Chopper philly-cheesesteak sandwich, which nestles succulent beef beneath monterey cheese, grilled onions, and bell peppers ($6.99), or The Dirty Frank, which smothers a hoagie-roll-ensconced hot dog in chili, cheese, and relish, creating a trifecta of taste. A lineup of 100% Angus-beef burgers assumes a range of personalities, from the friendly third-pound A Hand Full to the bombastic 1-pound The Heavy Throttle, each paired with one side, such as french fries, coleslaw, or baked beans. A shared dessert such as a chocolate, vanilla, or strawberry milk shake washes down meaty remnants, or mouths can garble the national anthem as they wrap around an all-American slice of apple pie baked to crispy perfection.
Hailed by the San Antonio Express-News for ?giving customers what they want,? Sausage Hauze?s owner Joaquinn Arch and his team of culinary wizards whip up savory dishes brimming with Texas barbecue. The restaurant specializes in sizzling up sausages from across the state, while the Come Here Baby sauce renders meals as tender and rich-tasting as a kiss from the Monopoly man. According to the San Antonio Express-News, the restaurant, once home to the historic Grandview Food Center, features an in-house meat smoker that envelops guests in aromatic clouds of wood smoke, much like a beaver's humidor.