{"id":249382,"date":"2025-09-23T16:39:12","date_gmt":"2025-09-23T16:39:12","guid":{"rendered":"https:\/\/www.europesays.com\/us\/249382\/"},"modified":"2025-09-23T16:39:12","modified_gmt":"2025-09-23T16:39:12","slug":"bon-appetit-praises-san-antonios-anticipated-jue-let","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/249382\/","title":{"rendered":"Bon App\u00e9tit praises San Antonio’s anticipated Jue Let"},"content":{"rendered":"

The staff at Bon App\u00e9tit regularly dines in top food cities like Chicago, Los Angeles, and New York City, but this year, an upcoming San Antonio restaurant has their mouths watering. Chef Jennifer Hwa Dobbertin\u2019s Jue Let at Pearl has landed on the lauded magazine\u2019s list <\/a>of the eight most anticipated fall restaurant openings.<\/p>\n

In January, Dobbertin announced<\/a> the cocktail bar and restaurant would take over the former home of Blue Box, which shuttered<\/a> in July 2024. The concept pays homage to its namesake, the Cantonese private chef for the family of American culinary legend James Beard.<\/p>\n

\u201cIt was Jue Let who introduced young Beard to Chinese cuisine, shaping his palate and trajectory as a culinary icon,\u201d explained Dobbertin at the time of the announcement. \u201cJue Let was a surrogate father figure to James Beard, and he left a lasting impression on him, as well as a lifelong appreciation of fresh, seasonal ingredients and Chinese culture.\u201d<\/p>\n

The concept will be a departure for the chef, who also owns Best Quality Daughter. Although it will employ much of the same team, including design firm Lake|Flato, drinks will take center stage.<\/p>\n

\u201c[Dobbertin\u2019s] new cocktail bar in the historic Pearl multi-use complex turns the focus on drinks, but with cocktail-friendly fare on offer too,\u201d writes Bon App\u00e9tit\u2019s Kate Kassin. \u201cThe cocktails span no-proof and low-proof, to spirit-forward and martinis with a specific focus on tea. Diners can savor bar snacks and small plates like a grilled baozone (half-bao, half-calzone) and a crab louie onigiri.\u201d<\/p>\n

\"Roxie's Roxie’s will open in November. Photo by Alie Jackson <\/p>\n

Although Dobbertin has long been a darling of the magazine, the list\u2019s other Texas entry was more surprising. Although Roxie\u2019s comes from one of Texas\u2019 biggest names in barbecue \u2014 Salt Lick\u2019s Scott Roberts \u2014 Buda isn\u2019t exactly a culinary capital.<\/p>\n

Roberts introduced<\/a> the Southern restaurant in January. The spot will take over the restored Buda Mill and Grain building, a location that has special meaning to the restaurateur.<\/p>\n

\u201cThe setting is fitting \u2014 owner Scott Roberts\u2019 father used to buy grain for their family cattle at the mill for years,\u201d explains Kassin. \u201cRoxie\u2019s is a tribute to Roberts\u2019 grandmother, Roxanna, with her family-style recipes on display. Think crocks of pimento cheese, chicken-fried steaks cooked in beef tallow, and deviled eggs garnished with fried chicken bites.\u201d<\/p>\n

Neither restaurant has announced an official opening date. According to Bon App\u00e9tit, both are set to debut in November, although local dates don\u2019t always follow national timelines.<\/p>\n","protected":false},"excerpt":{"rendered":"The staff at Bon App\u00e9tit regularly dines in top food cities like Chicago, Los Angeles, and New York…\n","protected":false},"author":3,"featured_media":249383,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5133],"tags":[5229,97162,12080,10084,24546,12437,7202,7203,358,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-249382","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-san-antonio","8":"tag-america","9":"tag-bon-appetit","10":"tag-cocktails","11":"tag-openings","12":"tag-pearl","13":"tag-rankings","14":"tag-san-antonio","15":"tag-sanantonio","16":"tag-texas","17":"tag-tx","18":"tag-united-states","19":"tag-united-states-of-america","20":"tag-unitedstates","21":"tag-unitedstatesofamerica","22":"tag-us","23":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115254602224646246","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/249382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=249382"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/249382\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/249383"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=249382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=249382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=249382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}