The bi-annual foodie event favorite, CULINARIA Restaurant Week, is back from tomorrow through Sat., Aug. 27. Let’s dig into the delicious details, shall we?
Here’s how Restaurant Week works:
- Participating eateries offer three-course prix fixe menus.
- Three-course menus for lunch are $20 + $30.
- Three-course menus for dinner range from $35, $45, and $55.
- To-go options + curbside are available at many of the participating restaurants.
We thought it would be a sweet + savory delight if we shared the must-try on each prix fixe menu. Here’s what seven participating chefs recommended.
The Hayden | Try the Smothered Pork Chop Schnitzel pounded + crispy with pastrami gravy, sauerkraut, and German potato salad, a staple on The Hayden’s menu since they opened. Pro tip: Pair with the golden chardonnay.
Volare Italian Restaurant | We recommend the Veal Saltimbocca, which are veal cutlets wrapped in crispy, salty prosciutto + fragrant sage leaves. Not available on the regular menu, so this is the time to try this classic Italian dish. Pro tip: Pair with one of our full-bodied dry red wines.
Double A’s BBQ | One item we would recommend would be the Brisket smoked over pecan, mesquite, and post oak for 8+ hours. Pro tip: Pair the meat with our signature Southside slaw (chili-lime) and Mac n Cheese.
Jerk Shack | We will be doing a mixed chicken plate that has the best of everything that we provide. You get two pieces of fried chicken, two pieces of grilled jerk chicken, two sides of the guest’s choice, a coco-honey butter roll, and a fountain drink. Pro tip: Grab our Sweet Ting sauce for the jerk chicken and the Jerk BBQ sauce for the fried.
Benjies Munch | Grab the award-winning “Best Chicken Sandwich Ever” (how can you not, with a name like that). What is unique to this sandwich is the red onion jam, the cilantro ranch, and the cracker-crumb breaded “Chicken on a Stick” that is cut in half and double-stacked on a brioche roll. Pro tip: Have it with the flash-fried green beans and ask for extra cilantro ranch for dipping.
Sangria on the Burg | I definitely recommend the ‘Buela’s Green Spaghetti. It’s such a San Antonio dish that gives our own spin on a classic. You have that grilled smoked chicken flavor coupled with a creamy poblano sauce. Pro tip: Definitely ask for a jalapeño toreado on the side.
Stixs & Stone | Try the Wok Fried Signature Pork Belly Delight. It consists of house Chinese bbq sauce, wok-fried veggie medley, toasted sesame seeds, and green onions + served with steamed rice (option to upgrade to fried rice). The pork belly is kissed on the flattop and finished in the wok with rainbow carrots, broccoli, and caramelized veggies. Pro tip: Pair it with the blistered shishito pepper and chorizo appetizer.
There are 70+ places participating in this event, you can find the full list of eateries by visiting the website — Bon appétit, San Antonio.