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.
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
When Food Network celebrity chef Guy Fieri roams the country in search of down-home eats on his show Diners, Drive-Ins and Dives, he follows his gut. Rarely, though, does he stumble upon a “culinary compound.” But such was the case when he and his film crew visited Texas Pride Barbecue, where “It’s all about Texas,” as owner Tony Talanco told the San Antonio Express-News.
The haven of Texas-style barbecue juts out from the tall grasses, mesquite trees, and barbecue-sauce waterfalls that fill the surrounding fields. As an old filling station, Tony’s restaurant not only greets guests with the smoky scents of slow-cooked brisket, ribs, and sausage, but also with waves of nostalgia surging from antique gas pumps, jukeboxes, farm equipment, and artifacts from the 1920s through ‘60s that Tony has salvaged. In the kitchen, Tony and his cooks lavish time on their two most popular items: the brisket and the homemade barbecue sauces. After dry rubbing the brisket with seasoning, they cook it for 12 hours in a pit fueled by mesquite wood. This smoky flavor comes to life when dipped in hot or regular sauce, both of which begin with onions caramelizing in bacon fat.
Texas Pride Barbecue continues celebrating its state heritage with live music and special events that include a Bike Night and a fish fry. Such activities may have been part of the reason the San Antonio Express-News declared Texas Pride Barbecue its “Best Place to Take Out-of-Town Guests”—one of many awards the eatery has racked up.
Just a touch crooked, the timbers that hold up New Braunfels Smokehouse's awning impart both a rustic and timeless look, which hearkens back to the smokehouse's 1940s beginnings. The Dunbar family bought five local ice plants including one in New Braunfels that formerly housed a brewery. With limited storage options, farmers brought their meats to the ice plant for refrigeration. Then employee Benno Schuennemann had an idea: he'd help the farmers preserve their meats even longer by curing and smoking them using old German recipes. As word grew of the smoked meats coming from the icehouse, the Dunbars found a whole new business on their hands. They added a restaurant in 1952, and by the 1960s, they fielded smoked-meat orders from across the United States.
Today, the Dunbars continue running New Braunfels Smokehouse from a new location, producing hickory-smoked beef, chicken, pork, and turkey using Benno's methods at their USDA-inspected facility. They also bake their own bread each day, plus insist that their chefs craft every side from scratch and smith every utensil by hand. The restaurant surrounds visitors in rustic style with decor that incorporates old-barn siding and knotty-wood paneling—many of the materials salvaged from the original smokehouse. After savoring meals ordered from the counter, visitors can peruse the country store for sausages and other packaged meats fresh from the smokehouse.
When the New York Times highlighted the ribs, brisket, pork, and sausage at Cooper's Old Time Pit Bar-B-Que, it called the feast a "life-changing experience." That's just one press mention from a veritable briefcase full of articles that vouch for the barbecue destination's food. The menu isn't complicated: it catalogs 15 core barbecue meats as well as apple, blackberry, peach, and pecan cobbler. On the side, servers bring beans, corn on the cob, whole baked potatoes, or salad tossed into a bowl by a major league pitcher.
Unlike many kolacky-bakers, the owners of Kolache Stop don't have Czech heritage or recipes passed down through generations to guide them. Rather, they let their passion for the dense Central-European pastry bloom into a menu of unconventional breakfast, lunch, and dessert options. Fillings range from traditional fruit and cream cheese to jalapeño, pulled pork, and other Southwestern ingredients that the owners have dubbed "Tex-Czech." They also veer from tradition by putting their fillings inside rather than on top of every fluffy pastry bun.
Besides its titular snacks—which are baked fresh onsite every day—Kolache Stop charms sweet teeth with cinnamon rolls, cinnamon twists, and sticky buns on the weekends. Whether guests take their treats to go or stay to use free WiFi in the café, they can wash down their baked goods with coffees ground in-house, low-fat frappes, and smoothies made from real fruit rather than vegetables in disguise.