Fried chicken at Folc — Photo courtesy of Joshua Simmons
Folc is an Old English spelling that referred to the common people, men, tribe and/or multitude. However, Folc owners Chef Luis Colon and Daniel Eisenhauer have adapted the definition to mean "a gathering of like-minded people for a cause." Their cause? Food and drink!
Opened in the fall of 2014, Folc was a long-time aspiration of Colon's. When the space (formerly an Italian eatery) opened up, Colon and Eisenhauer jumped at the opportunity.
House salad at Folc — Photo courtesy of Joshua Simmons
The Olmos Park Corridor (i.e. McCullough Street), which runs from downtown all the way up to Interstate 410, offers access to a burgeoning restaurant scene. Although a little more off the beaten path than downtown and the popular Pearl Brewery community, the restaurants here are easily on par with the best San Antonio has to offer.
"We're a relaxed, casual restaurant, but we offer some surprises people aren't used to seeing," says Colon, who earned his chops at Johnson and Wales-Miami and some of San Antonio's finest restaurants.
Folc provides an intimate and friendly atmosphere full of both staff and patrons who are exhilarated by amazing edibles and luscious libations. Colon starts with American classics and then spins them on their proverbial ear, with incredibly fresh concepts, unique ingredient pairings and modern techniques.
Inside Folc restaurant — Photo courtesy of Joshua Simmons
Everything at Folc is made from scratch with an eye for beautiful simplicity and a palate for mouthwatering flavors.
They serve what may be the most succulent and light 24-hour-brined fried chicken you can find in the "Alamo City," and since everything is made to order, it comes out fresh and hot. The chicken also comes either grilled or roasted, a great use of the gorgeous pizza oven left behind by the previous owners.
Although the menu is seasonal, you can expect creative options such as chicken liver parfait with berries and herbs; fried sweet breads with coffee mayo; dry-aged bone-in NY strip with marrow; and crab legs with chili butter.
You're encouraged to sample specials and off-menu items, as there's nothing more enjoyable than eating what is currently inspiring the artistic nature of a chef.
As Colon was born in Puerto Rico, he offers guests a chance to try a traditional Puerto Rican dish of salt cod, avocado and onions on housemade toast – a dish not to be attempted on your own unless you know what you're doing!
Folc is open for lunch, dinner and a fantastically eclectic brunch on Sundays. If you go for dinner, make sure to head on over to their bar Park Social, a cool speakeasy-esque hangout that serves top-notch craft cocktails made with Folc's signature ingenuity. Make sure to ask Bar Manager David Naylor about the Porthole!