When restaurateur Patrick Richardson happened upon a farmers' market in a brick building in Alamo Heights, he saw more than its wellspring of local ingredients—he envisioned a gourmet dining experience that would serve as the market's complement. The realization of his idea was natural: the building's structure foretold the restaurant's name, and the occupied first floor meant that the dining room would move upstairs. And so Patrick bought Silo Elevated Cuisine, whose moniker refers to both its lofted environment and Zagat-lauded dishes. Today's Reserve selection invites you and a guest to enjoy the inspired flavors at Silo, now with a sister location, with a prix fixe Sunday dinner that includes:
- Two appetizers or salads
- Two entrees
- Two desserts
- View the complete menu of prix fixe offerings
At either Silo restaurant, guests enter a downstairs lounge—the marketplace at the original locale has since been replaced—before ascending to the dining room, where soft lights cast a honey hue over white tablecloths and the works of regional artists. Dinner begins with bites of spinach salad or Silo's signature chicken-fried oysters, glazed with mustard hollandaise, accented with applewood-smoked bacon and tart apples, and referred to as "deservedly famous" by Texas Monthly. Silo's flair for experimental flavors also appears in main courses, such as the pan-roasted breast and confit leg of duck, plated with almond and apricot couscous under a glaze of blackberry-cider sauce.
As the sounds of clinking glasses drift up from the bar below, feasts come to a close with a selection from three dessert options, including the popular toasted coconut pie, dark-chocolate truffle mousse, and vanilla-bean crème brûlée. Though this Reserve selection does not include alcohol, guests can accent their meals with aptly paired vintages, or move downstairs to the dimly lit lounge after dinner to enjoy a nightcap or try to spy subtle insider trading.
Silo Elevated Cuisine
Considering the farm-inspired name and the refined dining rooms—white tablecloths, towering wooden wine racks holding bottles filled from carefully polished grapes—you could be forgiven for assuming that Silo Elevated Cuisine is a steakhouse. But a look at the dishes emerging from the kitchen reveals a less-predictable beast. On a menu that stars Silo's signature chicken-fried oysters, sources of gastronomic inspiration range from southern (applewood-smoked bacon, shrimp-and-andouille white-cheddar grits) to European (red-wine and cognac sauces), with more than a dash of Asian influence.
This is especially apparent in seafood dishes—crusted with Sichuan peppercorn or sesame seeds—and duck, served with five-spice seasoning or in spring rolls. Accordingly, Frommer's has hailed the restaurant as "one of the best places for fine dining when you want something other than French food." The original Alamo Heights location was joined by a new outpost in 2007, whose space Texas Monthly called a "minimalist study in black and white illuminated by crystal chandeliers and silvery globes."