{"id":94395,"date":"2025-07-26T15:27:24","date_gmt":"2025-07-26T15:27:24","guid":{"rendered":"https:\/\/www.europesays.com\/us\/94395\/"},"modified":"2025-07-26T15:27:24","modified_gmt":"2025-07-26T15:27:24","slug":"food-wine-names-san-antonio-next-great-food-city","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/94395\/","title":{"rendered":"Food & Wine names San Antonio next great food city"},"content":{"rendered":"

The staff at Food & Wine magazine is once again singing the praises of San Antonio\u2019s restaurant scene. The venerable publication recently named Alamo City one of eight \u201cunder-the-radar cities\u201d set to be \u201cAmerica\u2019s next great food cities.<\/a>\u201d<\/p>\n

In the write-up, journalist Regan Stephens praised Pearl\u2019s ambitious Pullman Market, noting that Nicosi chef Tavel Bristol-Joseph was a former recipient of the magazine\u2019s career-making Best New Chef honor. She paid particular attention to concepts innovating Asian cuisine, including Best Quality Daughter<\/a>, Curry Boys BBQ<\/a>, Anacacho Coffee & Cantina<\/a>, and the chef Jaime Gonzalez\u2019s new food truck, Wok Wey<\/a>.<\/p>\n

\u201cAs the birthplace of Tex-Mex cuisine, San Antonio is no stranger to fusion and innovation,\u201d Stephens wrote. \u201cThe food scene has evolved over the last decade-plus to reflect the south-central Texas city\u2019s influx of Asian immigrants.\u201d<\/p>\n

While all of the write-up examples certainly deserve a nod, longtime observers of San Antonio\u2019s food scene are no doubt feeling a sense of d\u00e9j\u00e0 vu. Putting aside the headline\u2019s insistence that one of the most populated cities in America somehow flies \u201cunder the radar,\u201d it seems the national media rediscovers Alamo City every few years.<\/p>\n

\u00a0\"Biga\u00a0Biga on the Banks was one of the earliest San Antonio restaurants to receive national acclaim.Biga on the Banks\/ Facebook<\/p>\n

The phenomenon got off to a slow start with chef Bruce Auden, who received the city\u2019s first James Beard Award nomination<\/a> in 2004 for Biga on the Banks. It kicked into high gear when tastemakers started noticing Andrew Weissman\u2019s La R\u00eave, which quietly operated for years before the New York Times and Gourmet suddenly began extolling its French fare.<\/p>\n

La R\u00eave closed in 2009, and the fervor died down. While media-savvy chefs like Jason Dady and Johnny Hernandez still earned column inches, it wasn\u2019t until the mid-2010s that journalists started salivating over the city again, thanks to a spectacular array of restaurants settling at Pearl. <\/p>\n

At the time, food media was in the early stages of a reckoning. The culinary world was reconsidering a prevailing point of view that European cuisine was more worthy of attention than other foodways. Carnitas Lonja and The Jerk Shack, both more humble than the upscale Pearl anchors, scored accolades. <\/p>\n

\u00a0\"Jerk\u00a0The Jerk Shack was among a new generation of San Antonio restaurants praised by tastemakers.\u00a0 Jerk Shack\/ Facebook \u00a0<\/p>\n

Zagat ran a representative article during that period, ranking San Antonio as one of America\u2019s 10 \u201chottest up-and-coming food cities.\u201d Although the listicle is now scrubbed from the web, a MySA report<\/a> says it included Restaurant Gwendolyn, Tuk Tuk Taproom, Silo, Granary \u2018Cue and Brew<\/a>, Cured, and Osteria Il Sogno<\/a> \u2014 all but two of which have since closed.<\/p>\n

In the Food & Wine ranking, Stephens says such buzz should create a domino effect.<\/p>\n

\u201cThere\u2019s a palpable excitement in the air when a city\u2019s food scene starts to take off, when locals proudly whisper about their favorite hidden gems to friends from bigger cities,\u201d she wrote. \u201cAnd that energy begets more energy. More chefs and makers are drawn to the destination, and the momentum fuels the confidence to experiment, collaborate, and push beyond the status quo.\u201d<\/p>\n

That passion is certainly welcome in a city often overlooked for Austin, but a nagging question still remains. How much arriving has to happen before San Antonio finally arrives? <\/p>\n","protected":false},"excerpt":{"rendered":"The staff at Food & Wine magazine is once again singing the praises of San Antonio\u2019s restaurant scene.…\n","protected":false},"author":3,"featured_media":94396,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5133],"tags":[5229,62331,62330,398,12437,988,7202,7203,358,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-94395","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-san-antonio","8":"tag-america","9":"tag-best-san-antonio-restaurants","10":"tag-food-and-wine","11":"tag-media","12":"tag-rankings","13":"tag-restaurants","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\/114920243534057423","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/94395","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=94395"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/94395\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/94396"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=94395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=94395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=94395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}