These breads are as wholesome as they come. Each loaf is made using wheat that's stone ground right in the store and sweetened with local honey instead of sugar. The 18 rotating varieties include cranberry almond, french sourdough, rustic raisin, and jalapeño cornbread, among others.
SA Fresh Catering, a full-service catering company specializing in table toppers for businesses, parties, or parties of two, boasts a diverse menu of freshly made, to-go fare, pre-packaged and ready for home reheating. The expert chefs roll out a perpetually changing and break-dancing selection of five weekly entrees and sides portioned for two, including vegetarian, gluten-free, and vegan options. Past menus have featured such savory choices as the vegetarian chili and the Coq Au Vin, its braised chicken simmering in red wine, lardons, mushrooms, and pearl onions. Selective diners, meanwhile, can cherry-pick a choice of two sides, such as the veggie couscous salad, the baby carrots with peas and pancetta, or the herb-roasted new potatoes. Desserts are available à la carte or for hourly emotional support, and have included triple-chocolate cake ($3.95 by the slice), peanut butter fudge, and toffee square ($1.50 each) varieties.
Zedric's chef Zach Lutton grew up in Uvalde, but when he returned to San Antonio after graduating from the Culinary Institute of America in New York, he noticed something. It wasn't hard to find tasty food in town—as he knew well from gigs as the sous chef at the Dominion and as the executive chef for Compass Group—but healthy meal options were few and far between. He began tweaking Southern and Southwestern favorites with an eye toward nutrition, making, for instance, chorizo with ground turkey and "fried" chicken coated in almonds. As he was inundated with requests to replicate them for others, he noticed that several of his friends were using his food as the cornerstone of a total lifestyle change, and a larger vision was born. His mother and brother signed on as business partners, and Zedric's: Fresh Gourmet to Go was ready to go.
Each week, Chef Lutton and the team at Zedric's create a new ever-changing menu of health-focused foods infused with the bold and spicy flavors of South Texas. Every meal is made from scratch, and uses locally sourced and organic ingredients. Individual servings chill out in coolers until customers come in, sometimes to stock up on an entire week of meals or materials for an entire wall of a food fort at once. The selection accommodates many different diets, including vegetarian, low-carb, and paleo. For further assistance reaching their health goals, customers can consult an allied dietitian to join plans such as the 21-day Victory March.
Seoul Oriental may offer the most authentic Korean dining experience in town. Besides the fact that it's inside a Korean market, the café offers up traditional dishes such as kimchi stew and fish egg soup, prepared by cooks who don't speak English. Luckily, the cashiers do—pay first, then present your meal ticket at the counter.
The finest olive oils and vinegars come from far away places. It might be hard to bring back little glass bottles from Modena, Italy, for example. On the shelves at Alamo Olive Oil Co. nestle balsamic vinegars from Modena and infused olive oils from around the Mediterranean. The tasting room fills with the surprisingly complex smells of oils infused with raspberries, rosemary, herb blends, truffles, and more. Though the shop started when the founders discovered the health benefits of olive oil, today, across two locations, the Alamo Olive Oil Co. is more than just the oil itself. In addition to extra-virgin olive oils, the shops stock aged skincare products, Italian herbs, and even stuffed olives to nibble on for a snack or drop into a dirty martini.