Originally founded in 1929, The Grey Moss Inn Restaurant gives the impression that the world has spent the last several decades growing around it. A canopy of Texas oak branches practically conceals the eatery's outdoor patio—complete with a low stone wall—and main dining room. At night, this canopy bursts to life as strings of colored lights flicker on above diners' heads.
The views are no less impressive during the daytime though. Whitetail deer, wild turkeys, and other animals occasionally meander across the nearby expanse of lush, green meadowland and blooming flowers are almost always within sight. "The number of couples who have held secret rendezvous here must be astronomical," posited Texas Monthly "But how could they resist? Romance fills the air like incense at this oak-shaded cottage in the woods."
The Fiery Heart of the Restaurant
The most eye-catching set piece on The Grey Moss Inn Restaurant's patio also happens to be the eatery's most used feature: a circular stone grill filled with smoldering mesquite charcoal. Originally, this pit served as the building's main water well. However, it was eventually capped off and converted into a massive pit where the chefs can roast everything from free-range chicken and lamb chops to Choice rib eye steaks and Pacific salmon. The subtly sweet smokiness of these freshly grilled meats helps lend a distinctively rustic and traditional charm to the menu of refined southern cooking.
Comfort Food With an Elegant Touch
There's no reason for the chefs to completely change the classics, although they do elevate these dishes whenever possible. Using organically grown herbs from the restaurant's own gardens, the chefs follow recipes that haven't changed in decades as they prepare everything from cumin-tinged squash casserole to chocolate pecan pie. At the same time, they are willing to experiment with new flavors to create entirely new dishes, such as the roasted Texas quail stuffed with homemade chorizo.
The selection of more than 500 wines—which earned a Wine Spectator Award of Excellence—features premier cru Burgundies alongside local Texan wines, similarly demonstrating the restaurant's dedication to refined dining.
Housemade accents add pops of fresh flavor to Tejacienda’s selection of Tex-Mex recipes. The chefs craft Tex-Mex standbys such as enchiladas, fajitas, tacos, and chile rellenos, as well as steaks and signature dishes including stuffed chicken breast and stuffed, roasted Texas quail. Inside the dining room, lights dangle from exposed wooden rafters illuminating diners and earthen-hued walls so guests can express their satisfaction through shadow-puppet shows.
After ten hours of slow-cooking, the barbecue ribs at Joe’s American Bar & Grill land on tables tender and ready to fall of the bone. Served with fresh-made coleslaw, these ribs are the centerpiece of a menu overflowing with upscale comfort food. Chefs cut potatoes by hand to accompany bacon cheeseburgers topped with aged cheddar and bread-and-butter pickles made in-house rather than flown in by a talking stork. Grilled pizzas are made fresh to order and never frozen, and hefty sandwiches and hand-cut steaks stack plates with sustenance. On the weekends, brunch dishes come out of hibernation to sate guests with made-to-order omelets and specialties such as eggs benedict and prime-rib hash. Diners enjoy the fresh air on the outdoor patio or cluster around the bar to keep track of sports scores or find out who really got married on Days of Our Lives.
Designed by course architects Arthur Hills and Associates, The Hill Country Golf Club’s three nine-hole courses challenge golfers with lurking water hazards while rewarding them with views of wooded ravines and sprawling meadows. Guests combine two of the three courses to create an 18-hole, par 72 round of their choosing, and they may study the hole descriptions for the Oaks Course, Creeks Course, and Lakes Course to plot where to bury their pilfered Spanish bullion. The Oaks Course's 407-yard, par 4 second hole sets a devious sand trap at the crux of a dogleg leftward curve, and a dry creek bed slashes through the fairway of the sixth hole of the Lakes Course. A GPS-equipped golf cart transports golfers across more than 200 acres of fairways so they don't have to risk spraining the ankles they hit with when they can't find their putters.
Chef Frederick Costa teams with his brother Michel to craft inventive fusions of French and Asian cuisine at an eatery lauded by USA Today as one of the top five restaurants to eat at in San Antonio while on a business trip. Thought born in Vietnam, the culinary siblings soon moved to France, where they strengthened their skills dead-lifting pepper grinders at their parents' gourmet restaurants. Visitors to the eatery can sample succulent meats and veggies crafted from Frederick's mother's own recipes or opt for one of the chef's more recent creations. The San Antonio Express-News lauds Frederick's as having seafood dishes that "are routinely among the best in town"
Twelve chefs clad in black uniforms and red hats stand at attention over tableside hibachis. All eyes on them, they start to play with their food: the culinary wizards wave lobster tails at guests, set onions aflame, and flip shrimp high in the air to land in their tall hats. “It is not just about the food, it’s about the show,” says Sumo Japanese Steakhouse owner Brad Meltzer. “The show brings you in and the food brings you back.”
Prior to landing on the hibachi grill, beef is butchered in-house and dressed in its Sunday best. Filet mignon shares grilling space with salmon, chicken, tuna, and scallops dipped in house-made ginger sauce. Meltzer and a small army of trained sushi chefs designed their menu of more than two dozen nigiri and sashimi rolls to please even the prickliest taste buds. Meltzer himself favors the 210 roll, a cyclone of scallops, shrimp, and crab slathered in sweet-and-spicy sauce and topped with crabstick, eel sauce, spicy mayo, and a snowfall of tempura flakes.