When dining in public, proper etiquette dictates that you should keep your elbows off the table and your table off the neighboring tables. Mind your manners with this Groupon.
Choose Between Two Options
- $15 for $30 worth of American classic cuisine for two or more
- $25 for $50 worth of American classic cuisine for four or more
Cherry-zinfandel barbecue sauce blankets pan-seared duck breast ($23), and lemon-pepper marinade spices up classic buttermilk fried chicken ($17). The dinner menu also features wood-fired pizzas ($13–$15) and sandwiches, including one with a pair of fried eggs, applewood bacon, and chipotle aioli ($11).
Even the best chefs have to get their start somewhere, and that somewhere is often a burger joint. This is certainly true of five-time James Beard nominee Bruce Auden. The profile in the San Antonio Express-News traces his meteoric rise from flipping burgers at a cabana to apprenticing under Guy Petit to earning Food & Wine magazine's Best New Chef title in 1988. Since then, Auden has continued to hone his culinary innovation, first at his award-winning restaurant Biga and now at Auden's Kitchen.
Auden’s Kitchen retains a local focus and serves creatively redesigned comfort food. There's buttermilk fried chicken with lemon-pepper marinade, and burgers with dijon aioli and applewood bacon. Pizzas come with house-pulled mozzarella and the hot kiss of a wood-burning oven, which also prepares salmon and whole-roasted trout. In addition to these classics, the seasonal menu saves space for a number of more lavish entrees, such as duck confit blanketed with cherry-zinfandel barbecue sauce. Diners have more than 75 wines to choose from, as well as bar offerings such as martinis and imported beer.
The dining room’s laid-back decor invites guests to relax, rather than worry about whether they’re combing their hair with the right salad fork. Wine bottles and copper pots cluster on shelves lining the dining-room walls, and diners can see right into the kitchen over a stainless-steel countertop shaded by a bevy of frying pans.