"I’ve had dozens of combination plates like this one over the years, but few have nailed each element of the plate with such finesse — a word, I know, not often associated with a cuisine too often considered cheap and inauthentic. But Tex-Mex is way more nuanced than a blanket stereotype, and eating at Garcia’s is one insightful, gratifying introduction to eating in San Antonio."
"Situated in an old converted house in San Antonio’s red-hot Pearl Brewery complex, it’d be easy enough to dismiss Tim and Alex Rattray’s first restaurant venture as hipster barbecue. Open since 2012, the Granary’s wood-paneled dining room is set with rustic picnic tables; a butcher’s diagram of a pig labeled in French watches over diners. The menu touts “responsibly sourced” meat, and there’s a craft brewery in the back overseen by a guy with a magnificent waxed mustache."
"Through a storied line of restaurants here and gone, chef Andrew Weissman has been writing new volumes of San Antonio's restaurant saga since the dawn of the new millennium. Weissman is the face and featured name at Signature, the La Cantera Resort & Spa's new restaurant, and it offers an anthology of his James Beard award-nominated work, woven in flourishes of poetry and ragged lines of prose for a real story that doesn't always have clean narrative arcs and happy endings. But the origin story is nice."
"Guy Fieri, have you eaten at your new restaurant in Times Square? Have you pulled up one of the 500 seats at Guy’s American Kitchen & Bar and ordered a meal? Did you eat the food? Did it live up to your expectations? Did panic grip your soul as you stared into the whirling hypno wheel of the menu, where adjectives and nouns spin in a crazy vortex? When you saw the burger described as “Guy’s Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche,” did your mind touch the void for a minute?"