Liberty Bar has been a staple of San Antonio for longer than most people remember. It has a history of being in creative locations. Orignally, it was in a building that was listing so much it looked like it might fall over. Now, they're located in Southtown in what used to be an old nunnery. Liberty Bar does justice to this historic building by offering traditional favorites for brunch as well as homey dishes like old-fashioned pot roast and daily specials earn high praise from locals, as do salads, sandwiches, pastas, and mesquite-grilled meat dishes. The place also makes its own pies, geranium cream, and shortbread cookies.
Bakery Lorraine started out as a hole in the wall on Grayson street. Now at the Pearl Brewery in a much larger, more upscale location, they have earned a reputation as the cafe to go for the most delicious sandwiches and pastries. There is nothing more comforting or homey than fresh baked pastries made from scratch, and Bakery Lorraine puts a sprinkle of TLC on everything they make. Jeremy and Anne met while working for Thomas Keller at Bouchon Bakery in the Napa Valley, California and have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they established Bakery Lorraine, through which they wish to share their craftsmanship with you. Every item that they put out is handmade with the utmost care and attention to detail.
What's wonderful about Feast is their original perspective on food, not to mention their amazing execution of said perspective. They have divided their dishes into six categories, those being Oceanic, Heat, Chilled, Grilled, Crispy, Hearty. Feast opened their doors in September 2011 and have been offering spectacular New American cuisine with a Mediterranean flair in a variety of appetizers, entrees and "small plates" ever since. Chef Stefan Bowers culinary career developed its initial roots while growing up in Berkeley California during the early 1980's. Living in a city on the forefront of the organic movement gave him his first look at the now popular "sustainable" culinary food culture.
Cappy's, and Cappy himself, has been a staple of the Alamo Heights district in San Antonio for over three decades. In a word, superb! This upscale American cuisine restaurant is a sure thing if you're looking for a wonderful meal in an elegant atmosphere. They offer some of the freshest seafood, excellent steaks and regional/seasonal options as well. For lunch, you can't go wrong with the Oak-grilled Akaushi Burger, Chicken & Brie Sandwich or the Spiced Ahi Tuna Salad. If you're looking for something a bit more adventurous, try the Pecan-crusted Catfish or the Mussels and Fries. They also offer a great wine list and an outdoor patio where you can relax and enjoy the beautiful San Antonio sunshine!
The Culinary Institute of America at San Antonio is the one to thank for Nao Latin Gastro Bar. This restaurant/bar, located at the Historic Pearl, not only offers some of the most innovative, seasonal, and delicious cuisine in the Alamo city, but is essentially a classroom for the CIA students during lunch. For brunch, enjoy an agua fresca or cocktail made with fresh-squeezed Latin fruit juices and breakfast favorites such as their version of verde chilaquiles made with chicken and a poached egg, as well as entrees such as Duck Carnitas. Besides the extraordinary cuisine, made by one of San Antonio's favorite chefs, another focal point of Nao is the bar. Not only do they have a large curved bar, perfect for large groups, but the seasonal house cocktails are enticing. Expect drinks like the Zarangoza, made of Sotol, Ancho Reyes, prickly pear, orange and lime juice.
Known for its buttermilk pancakes that started from a recipe called 'The World's Best Pancakes,' the Magnolia Pancake Haus is a favorite among locals. Ask a group of San Antonians what their favorite place for breakfast is and you'll hear the name Magnolia many times. The Magnolia prides itself on making the type of food your great grandmother would have served to her guests. They even make their syrups right there in the restaurant. They offer a wide selection of breakfast products including omelets, waffles, Eggs Benedict and a variety of pancakes. Pancake flavors include bacon, bananas foster, blueberry, chocolate and of course their famous 'World's Best Pancakes.'
If you don't have the pleasure of staying at the beautiful Eilan Hotel Resort and Spa, make sure to include dinner plans at Sustenio on your itinerary. One of the perks is complimentary valet service for all restaurant guests, but that's just the beginning. The decor is beautifully contemporary with classy yet comfortable seating and fashionable light fixtures. The menu is an amalgam of influences from Chef Pyles' travels to Spain, France, Italy, Greece, Turkey and Lebanon and showcases ingredients often sourced locally. Farm-to-table is a natural fit for Sustenio being that the "Ripe" Farmer's Market takes place at Eilan every Sunday. Sustenio uses approximately two dozen of these fabulous vendors, including a purveyor of Texas-raised Wagyu beef. Dishes range from fresh and light, such as the Whole Roasted Branzino and Grilled Swordfish to rich and decadent, such as the Berkshire Pepperoni De Arrabbiata (house linguini), the gluten-free Gnocchi with scallops and brown butter, and the Cinnamon and Ginger Spiced Pork Osso Bucco.
Enter this restaurant with high expectations, and leave with those expectations met. A bright, multi-level interior with an inviting patio beckons diners, who are enticed by French-Mediterranean creations like pecan-crusted rack of lamb, five-spice duck breast, or goat cheese charlotte with fruit compote. Extras like a bread basket with truffles enhance the dining experience. Sunday brunch is acclaimed by locals and tourists alike and includes champagne, made-to-order omelets, salmon, and traditional breakfast favorites. The food at Las Canarias is a celebration of refined American cuisine using local ingredients and culinary craftsmanship. For a truly memorable dining experience, Las Canarias is the place. Signature items include the use of products from local farmers and artisans as well as Lockhart Quail, Veal Tenderloin, and the finest hand-made margaritas on the River Walk.
Rebelle Restaurant in the newly-renovated St. Anthony Hotel has finally come to fruition and oh what a plump, juicy treat it is. Once, years ago, the restaurant at the St. Anthony was the place to go for dinner... and now it is once again! Executive Chef Stefan Bowers along with restaurateur Andrew Goodman, have already proven their talents at the successful Feast Restaurant in Southtown, San Antonio. With Rebelle, they're now well on their way to earning national attention. With Chef Bowers' gift for blending scintillating flavors and Goodman's aesthetic grace, this duo is a match made in heaven - which is what Rebelle looks like, if heaven is an enchanting, purple-hued dreamscape where the lusty libations and seductive cuisine never end. For Chef Bowers, it's all about the flavor. While the dishes are certainly thoughtfully put together, you quickly lose sight its beauty once you taste it. Chef Bowers calls it "high-risk" cuisine because if even one component of these highly composed dishes is not on point, it throws the entire dish off. The concept is shared plates of elegant, extraordinarily fresh and diverse cuisine. Rebelle is French for rebel and is their acknowledgement of the common use of French techniques used in the dishes, even though the menu is quite global. It's also the perfect description for these two men who are true to their own vision and no one else's. The menu includes the most succulent Char-Grilled Spanish Octopus with braised corona beans and basil pistou; a decadent 32 oz. Cote de Bouef (bone-in Ribeye with tarragon butter); perfectly-cooked Veal Sweetbreads with black trumpets and lobster knuckle butter and Rosemary and Red Pepper Spiced Goat Shank, to name a few. Bon appetit!
NOLA Brunch and Beignets is owned and operated by one of San Antonio's most talented chefs, Pieter Sypesteyn, who originally hails from New Orleans. He introduces those authentic flavors and cuisine at this fairly new eatery, that's sole focus is brunch. What could be better than brunch that can be had on days that aren't typically reserved for brunching? You can enjoy a relaxing "brunchy" meal here every Tuesday through Sunday. The menu is full of such yummy options, it's difficult to choose. You can nosh on Hashbrown Crusted Trout, Eggs Rockafella, Bread Pudding French Toast with seasonal marmalade, a Blue Crab Omelette or Shrimp and Grits, just for starters. You'll definitely want to save room for a plate of beignets for dessert, which come in classic powdered sugar or stuffed with lemon curd or coffee and chicory. Enjoy a meal from the Big Easy in the Alamo City!