Tag Archives: San Antonio

Chef Jason Dady Opens Range on the San Antonio Riverwalk Today

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Range, a new modern American chophouse from acclaimed San Antonio chef and restaurateur Jason Dady, opens its doors along Downtown San Antonio’s Riverwalk today, Monday, October 2, 2017. Range will be the first steak concept for the longtime Alamo City resident and James Beard Award “Outstanding Restaurateur” semi-finalist, who most recently starred on the Food Network’s new hit show Iron Chef Gauntlet and is leading the charge in making SATX the next big food city to watch. Continue reading

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San Antonio Hot Joy Making Its Way To Dallas

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Some restaurants have “it.” Hot Joy has it in spades, though defining exactly what “it” is can be a little mind-bending.

Hot Joy burst onto the San Antonio dining scene in 2014 and immediately threw convention out the window. Owner Chad Carey describes the menu as “a wild mash-up of China, Texas, Vietnam, Japan, Louisiana, Thailand, Mexico, Malaysia and anything else that lights up our brain.”   Continue reading

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Eat Me: The Hot Dog at Bowl and Barrel

bowl and barrelby Steven Doyle

The hot dog has fallen on hard times in Dallas. What was once the sweetheart of the rodeo with locations across town where you could get a good meaty custom dog, now it is a bit dodgy. With the loss of some wonderful dogs, such as Luscher’s, Samson’s, Jerry’s, and Old World Sausage Company, There is still a terrific stand-out in Bowl and Barrel.   Continue reading

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Eat Me: Crab Fat Caramel Wings at Hot Joy in San Antonio

hot joy4by Steven Doyle

One of the greatest late night meals I have experienced in a long time was after a party in the King William District in San Antonio. It was nearing 1am and I had a hunger that only food would cure. Fortunately for me, there was a beacon that cried out in the night, not too unlike a blazing holy grail, and it leads me to the path of Hot Joy.

Hot Joy is all about the funkiness. The decor is cheesy Asian resell, the drinks are blow-me-down crazy good. The food, well the food is a blend of fusion that may have lost its way, but in a good sense of deliciousness. Here you will find a bowl of ramen such as the Double Miso with its shitake sofrito, burnt garlic oil, baby corn and soft egg that is ever so delicious. Get it further un-vegetarian-ized by adding pork belly for an extra 4 bucks. They also make a more traditional Tonkotsu ramen.  Continue reading

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Beans or No Beans Chili Brouhaha

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Temperatures are dropping this week and many of you will be seeking out  great bowl of chili. Chili is the perfect accompaniment with football.  We also have the tale of the original chili cook off in Terlingua if you are interested in chili facts and figures. It is certainly something we enjoy and take to heart as a true Texas original. However, it has been disturbing as each one of these conversations always ends with a debate on “beans or no beans”.

Our stance stays true to the no beans camp. We have a few original chili recipes to prove that this is the way God intended chili to be served. Beans may join the table as a condiment, just as you might add a fresh brunoise of onions, or even Fritos to make your own pie.     Continue reading

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The Texas History of Chili, Both Powdered and Canned

chiliby Steven Doyle

When it comes to modern home chili remedies we have a few people to thank. First there were the “powder men” from the mid 19th century, a term I believe chili maven Frank X Tolbert to have coined, and then there are the butchers who first canned and made brick chili at the dawn of the 20th century to sell to the chili loving consumer.

Tolbert devotes a chapter of his book “Bowl of Red” to the powder men, and waffles on who he thinks brought powdered and packaged chili to mankind. He first attributes William Gebhardt of New Braunfels, but paragraphs later he names DeWitt Pendery of Fort Worth. A little digging shows that both started grinding a powder chili mix in 1890, so it is easy to understand Tolbert’s quandry.    Continue reading

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Chef Jason Dady Hosts First Texas Chefs Week in San Antonio

dady1by Steven Doyle

Chef Jason Dady announces the first annual Texas Chefs Week in San Antonio, bringing together top chefs from all over the state for six nights of special dinners from Monday, September 14-Saturday, September 19. Texas-native Dady, who currently owns five restaurants in San Antonio including Two Bros BBQ Market and the recently opened Shuck Shack, invites diners to take part in the nightly events, featuring star chefs from Austin, Dallas, and Houston, as well as reunion of the culinary team from Dady’s first flagship restaurant in San Antonio, The Lodge Restaurant. Every night will celebrate a different region of Italy, with each chef presenting their own take on traditional Italian cuisine.   Continue reading

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