>> WELCOME BACK TO SA LIVE THE DOWNTOWN SKYLINE HAS CHANGED ONCE AGAIN THE THOMPSON SAN
ANTONIO HOTEL HAS OPENED ALONG
NORTH AND OTHER.
>> IT IS ABSOLUTELY GORGEOUS AND I’LL TELL YOU WHY WHEN HE TRIES OF THE FOR LAND
RATED REPORTER INVOLVED AND
I HAD TO TEST THIS NOT SHOWING
US SOME OF WONDERFUL DISHES
THAT YOU HAVE GOING ON HERE
FIRST OF ALL LET’S GET RIGHT TO
WHAT WHAT MIGHT JUST WELL JOIN
FRIDAY ITS LAND SO WE’RE MAKING
A LITTLE SO WE’VE ARE GOING TO
FOSTER THAT WE MAKE.
>> IN THE RESTAURANT FROM
LOCALLY MILLED SEMOLINA FLOUR
CREAM AND.
BLACK GARLIC THAT YOU SEE HERE
IN THE PAN AND WE’RE GOING TO
ADD OUR PASTA AND THEIR CRAB IS
ALREADY IN THERE.
GETTING GETTING NICE AND
FLAVORFUL AND THIS IS JUST A
MESS A LITTLE BIT AHEAD HERE
SO.
A LOT OH YEAH DEFINITELY WE’VE BEEN WORKING ON IT FOR PROBABLY A YEAR AND A HALF NOW WITH THE
OWNERSHIP GROUP AND.
REALLY WE’RE OPEN A LOT OF OUR
IDEAS AND THE DESIGN AND MENU
AND EVERYTHING LIKE
THAT WAS REALLY FUN PROJECT TO
BE A PART OF AND YOU MENTIONED
THAT YOU LIKE THE PASTA MADE
FROM SOME OF
THE FLOUR MILBY LOCALLY AND
ALSO THAT’S KIND OF THE WHOLE
THING ABOUT THE RESTAURANT TO
ITS WERE SOUTH TEXAS AND THAT’S
WHAT WE’VE GOT FOR US.
>> SOME OF THE BIG CUTS OF MEAT
THERE
AND PORT. YEAH, IT’S REALLY A
CELEBRATION OF ALL THINGS TEXAS
WE CALL TEXAS TEHRAN. WE ARE.
>> WORKING WITH A LOT OF
RANCHERS FARMERS PRODUCERS, A
FISHERMAN MILLER’S. JUST REALLY
CELEBRATING WHAT’S GREAT ABOUT
OUR REGION. THROUGHOUT THE ENTIRE MENU AND THE DRINK MENU AND PART OF THAT IS THE WAY THE
FIRE GRILL. YEAH, IT IS SO TEXAS RIGHT, TEXAS AND IT’S IT’S ON DISPLAY YOU CAN SEE IT
FROM THE DINING ROOM AND
PICTURES
IT IS A SIGHT TO BEHOLD AND A
LOT OF OUR MENUS COMES UP THAT
GRILL WHETHER IT’S
CHEESE OR VEGETABLES OR
EVEN A SALAD WE HAVE INTO YEAH
THE GRILL WE
SHE’S SHE’S PLAYED OFF THE
GRILL IT SO MUCH LIKE WE’RE
TALKING ABOUT YOU KNOW AT HOME
YOU MUCH FURTHER PUT A NUMBER
ON THE GRILL OR STATE OR OUT ON
THE GRILL OUTSIDE INSTEAD OF IN
YOUR OVEN AND THAT’S WHAT YOU
DO THERE.
>> OH YEAH DEFINITELY I MEAN
THAT’S IT’S WHY WE’RE THERE
RIGHT WE ALL WANT TO WE WANT TO
TASTE THAT WAY THEY COULD
BEAUTIFUL SMOKE THAT COMES OFF
IT WAS A MIXTURE MUSKIE AND
THEN YOU JUST
TASTE IT. IT’S ABSOLUTELY
AMAZING HOW
THAT THAT SMOKE REALLY WE MISS
IT IN OUR FOOD WE DON’T GET AS
MUCH AS WE WOULD LIKE UNDER
STEVE’S LOVE THE FAMILIAR START
YOUR RESTAURANT, 5 TIME JAMES
BEARD.
THAT’S SOME PRETTY GOOD NOT BAD WE YOU KNOW KIDS DOING GREAT AND WE’RE WE’RE HAPPY TO TO
GROW AND.
DO THIS NEW PROJECT TO BE A
PART OF IT AND REALLY BE A PART
OF THE GROWTH CONNOR IN SAN
ANTONIO.
YEAH CAN SING OFF THE PASTA THERE. THIS PRACTICE, LUNCH AND DINNER,
I’M SORRY BREAKFAST AND LUNCH,
7 DAYS A WEEK DINNER TUESDAY
THROUGH SATURDAY AND
SO LIKE OUR BURGER THAT YOU SEE
HERE IS A WAGYU BEEF BURGER
COMES OFF OUR GRILL WE’VE GOT
OUR PORK CHOP AND WAGYU BEEF
STRIP COMES OFFERED REAL AND
THEN LIKE I SAID CARROTS
BROCCOLI RAAB ALL DIFFERENT FUN
SIDES. OK, THE
MASHED POTATOES. DESCRIBE THOSE
COLUMN PALMS BECAUSE IT’S A
MIXTURE OF MASHED POTATOES AND
PERIOD HOMINY AND THEN WE PUT INTO DIFFERENT TYPES OF CHEESE BUTTER AND CREAM SO IT’S REALLY
FUN TO GET THAT CORN FLAVOR.
IT’S JUST A LITTLE BIT
DIFFERENT. IT’S A LITTLE BIT
MORE SAN ANTONIO THEN AND JUST
MASHED POTATOES
AND YOU’VE ONLY BEEN OPEN NOW
FOR A WEEK RIGHT ONE WEEK
TODAY, YES,
HOW C HOW ARE PEOPLE LIKE IT
HAS BEEN VERY AGAIN IT’S BEEN A
LOT OF FUN
IT’S BEEN IT’S BEEN VERY WELL
RECEIVED A LOT OF OUR LOCALS A
LOT OF OUR LOT OF FOLKS AT NOAA
WE ARE WHAT WE DID. WE JUST SAW
SOME FUN FACTS ON.
♪
WELL I HAVEN’T WON ONE YET, BUT I’VE BEEN A FINALIST JAMES BEARD AWARD 5 TIMES IT REALLY
AN AMAZING FEAT THAT. IT’S IT’S
GREAT FOR SAN ANTONIO THAT
NATIONAL EYES ARE PUTTING
AN EMPHASIS ON WHAT’S HAPPENING
IN OUR TOWN. IT IS SOME
BREAKOUT OTHER PLACES
FOR STAYCATION FOR SOME GREAT
GREAT FOOD AND IF YOU’D LIKE
MORE INFORMATION IT’S GETTING
ON MY NERVES RESTAURANT GO TO
OUR WEBSITE.
>> AS A LIVE.COM AND CLICK ON
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