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life is a mosaic

Discover the Artful Living of Esperanza,

where every day adds another meaningful piece to your story. In the heart of the Texas Hill Country in beloved Boerne, beautiful homes, vibrant amenities, and lasting connections come together to create a life that's uniquely yours. It's everything you hoped for—and more.

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The Life. The Legacy.

The question isn’t whether you have enough. It’s whether you have a plan. Wealth transfers more effectively when the people receiving it are prepared for it. That readiness doesn’t happen automatically. It should be built, one conversation at a time, over years.

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LIFESTYLE LETTER

Moments Made to Savor I’m going to admit it: I love good food served in the perfect setting with some of my favorite people. There is something about breaking bread with those we love that sets the moment apart from almost everything else. Our cover shot is an invitation to step inside a kitchen transformed by Donen Kiminetz of Favorite Design Co. What was once simply a place to cook has become an environment designed for the full dining experience; a space where people can gather, recipes can unfold, and the process of preparing food becomes part of the experience. With well-stocked pantries, generous countertops, and thoughtfully designed cooking spaces, this kitchen brings everything together around the joy of food, family, and gathering (p. 44). Great kitchens invite great company. Think back to the last truly standout meal you ate. Do you remember the dishes, or—more importantly—what made the experience memorable? In this issue, we introduce you to Chef Otto Pinto and Mae Dunne’s first-ever dinner menu. The restaurant pairs elevated Mexican-American cuisine with warm, inviting hospitality that has already made it a local favorite (p. 52). You’ll also meet Chef Edward Garcia III, the creative force behind Box St. All Day. His journey from Marine firefighter to chef helped shape a philosophy centered on simplicity, service, and the creation of meaningful experiences around food (p. 76). Looking to expand your culinary horizons? Kimberly Young of bookitbox TRAVEL takes us on a culinary journey through Spain, where meals linger, regional traditions thrive, and food and wine bring people together (p. 84). Closer to home, San Antonio’s Michelin-starred restaurants are creating unforgettable culinary experiences just down the road (p. 90). Food also has the power to empower, encourage, and restore dignity. Learn how Hill Country Family Services and the Charlie Cart Project are helping local students build cooking skills, confidence, and wonderful memories (p. 32). And for families wondering where to take the kids, our roundup highlights four local restaurants proving that children’s menus can deliver big flavor, variety, and fun (p. 40). So, let’s get back to what matters. Break bread with the people we love. Plan a meal, book a table, invite some friends, slow down, and enjoy your time together. Oh—and be sure to savor every moment. KEVIN BOVÉ, EXECUTIVE DIRECTOR @BOERNELIFESTYLE

October 2026 PUBLISHER

Tara Bové | tara.bove@citylifestyle.com E X E C U T I VE D I R E C TO R

Kevin Bové | kevin.bove@citylifestyle.com E D I TO R

Daniel Gertson | daniel.gertson@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Jessie Schultz | boerne@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

Kylee Krause | boerne.socialmedia@citylifestyle.com C O PY E D I TO R

Rocio S. Teniente INTERN

Emma Miller CONTRIBUTING WRITERS

Caroline Williams, Rey Lopez, Emma Miller, Kimberly Young, Connor Mullins, Daniel Gertson C O N T R I B U T I N G P H OTO G R AP H E R S

Jade Ryann Photography, Paula VM, Americano Pictures, Jessi Edison, Armando Vara, Emma Miller, Robert J. Lerma, Chris Praetzel, Daniel Gertson

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Kolich LAYOUT DESIGNER Jamie Housh QUALITY CONTROL SPECIALIST Hannah Leimkuhler

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Boerne Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Boerne area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

Visit our Instagram CITYLIFESTYLE.COM/BOERNE

L I F E ST Y LE LE T T E R

No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Boerne Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

THE DOORS ARE OPEN at OUR NEWEST

NEIGHBORHOOD. AND WE CAN’T WAIT TO SHOW YOU ON OCTOBER 1.

T E R R AC E HOM E S

OPE N HOU S E 910 T R A DI T ION CI RCL E

| BOE R N E , T X 78 0 0 6

THURSDAY, OCTOBER 1, 10 AM TO 12 PM

Stop by Morningside at Menger Springs and celebrate the opening of our new Terrace Homes neighborhood. Featuring spacious and luxurious residences, these homes offer true community-based living. Enjoy a ribbon-cutting with the Boerne Chamber of Commerce, then stay for tours, explore amenities, view a model floor plan, and enter our raffle to win prizes! Plus, be treated to a culinary experience specially created by our Morningside chefs. Don’t miss it!

RSVP by September 24 to (830) 217-8720, visit MMLiving.org/Terrace, or scan the QR code. CAN’T JOIN US? Schedule an appointment to visit Menger Springs at your convenience.

1100 Grand Boulevard | Boerne, TX 78006 | MMLiving.org | (830) 217-8720 |

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

76 Featured

60 76

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Preserve, Transform, Celebrate, Live How to update your space while holding onto its history and charm.

Elevating Your Craft, No Proof Required

Lifestyle Letter

City Scene

Business Monthly

Kids Corner EDUCATION

Kids Menu FOOD + BEVERAGE

Home Update HOME + DESIGN

Culinary Creations FOOD + BEVERAGE

Up your cocktail game with expert advice on mixing beautiful booze-free libations.

Trend Setter FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Locally Sourced ENTERTAINMENT

Beyond the Line

Local Limelight LIFE + CULTURE

Travel Journal TRAVEL

Chef ’s Selection LIFE + CULTURE

Must See LIFE + CULTURE

Military service prepared this chef for the brunch rush.

100 Events 104 How To FOOD + BEVERAGE

On the Cover Favorite Design Co. presents a sanctuary of warm stone and muted tones, where soft light yields to the sacred rituals of sharing the harvest and the art of gathering. Photography: Armando Vara

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

FINE JEWELRY & DISTINCTIVE GIFTS

THE SHOPS AT LA CANTERA 1-800-543-4367 • SHOP ONLINE AT LMFJ.COM

Award Winning Texas Wines, Right Here in Boerne

Small-Lot Texas Winemaking

Award-Winning Texas Wines

Family Friendly By Design

From vineyard to bottle, every decision is intentional: careful fruit selection, thoughtful fermentation, and patient aging. The result is wines that actually taste like the land they come from.

Our 2023 Riesling earned Double Gold and our 2025 Viognier took Best of Class at the San Francisco Chronicle Wine Competition. These aren’t participation trophies. They’re proof that Texas can compete with the best.

Bring the kids (there’s a playground in the back!). Our tasting room was built for real life: comfortable seating, a relaxed pace, and a welcome that doesn’t stop at the wine. Good wine and good company belong together.

Come See Us Or Book Your Private Tasting Today Our tasting room blends rustic Hill Country character with quiet elegance. Understated yet refined. Come in for a guided wine tasting, settle in with friends over a glass or, if wine is not your preference, enjoy one of our thoughtfully crafted Italian sodas. Outside, the playground, benches, and picnic tables make it easy for the whole family to relax.

Stop by during regular hours, or visit our website to book a private tasting. missickcellars.com | 830-331-1008 | @MissickCellars missickcellars@gmail.com | 941 North School Street | Boerne, TX 78006

Sparkle After Dark

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

ASHLEY ERMIS

5 ASHLEY ERMIS

PAULA VM

1: Friends and families learned traditional Polynesian dances at the Tapatio Springs Summer Luau 2026. 2: Everyone enjoyed a colorful array of Polynesian-inspired foods. 3: Rhythmic drumming and music created a lively celebration. 4: The Riviera Fashion Show lit up the pool deck at the Monarch in San Antonio. 5: Everyone looked gorgeous! 6: Maximiliano Musas of Musas Runway International made all of the glamour happen. 7: The men’s looks were clean, stylish, and on point.

CONTINUED >

C I T Y SC E N E

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city scene CONTINUED

8: The kids are back in school! 9: Catching up with friends is always a blast. 10: Cheerleaders getting spirits up for the first day of school! 11: Lighting up the halls with music and cheers. 12: A colorful performance greeted students. 13: Boerne ISD staff loves welcoming students back. 14: Diving right into 2026-2027 school year. Photography by Boerne ISD

Want to be seen in the magazine? TA G Y O U R I N S TA G R A M P H O T O S W I T H @ B O E R N E L I F E S T Y L E

C I T Y SC E N E

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Celebrating 1 Year Serving the Greater Boerne Area! Emergencies Can Happen Anytime... That’s why Fair Oaks Emergency Room has emergency care services available 24 hours a day, 365 days a year. Our emergency care team specialize in caring for patients with any acute illnesses or injuries which require immediate medical attention.

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

ACE Plastic Surgery ACE Plastic Surgery brings a decade of experience and over 5,000 procedures to our new Boerne location, proudly serving San Antonio, South Texas, and the Hill Country. Led by Dr. Agustin Cornejo, certified by the American Board of Plastic Surgery and a member of the American Society of Plastic Surgeons, the team offers surgical and non-surgical aesthetic care, medical aesthetics, nutrition, and wellness, providing a comprehensive, personalized approach focused on caring for the whole patient.

Scan to read more

NAMIWalks Kendall County NAMIWalks is America's fundraising event that powers the National Alliance on Mental Illness (NAMI) and the important, inspirational work it does in our community. More than a walk, this event on Saturday, October 3, at the Patrick Heath Public Library Amphitheater is a celebration of individuals, families, and communities coming together. You're invited to register to participate in the Walk and join your neighbors with a unified, powerful purpose: mental health for all.

Scan to read more

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Hill Country Daily Bread Ministries For over 20 years, Hill Country Daily Bread Ministries has united local churches, businesses, and volunteers to transform lives across eight Hill Country counties. Through family and student mentoring programs, food distribution, and essential resource assistance, the ministry provides long-term help to neighbors facing hardship. Local community members can support their mission by donating products, volunteering time, or providing financial contributions. Join in and help our communities fight poverty today!

Scan to read more

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

NIGHTLASE

Sleep No Matter the Distance As we age the flaccidity(looseness) of tissues increases. This is especially important for the entire airway. Upper airways become more restricted due to hard structures and soft tissue hypertrophy (Enlargement). The result is less airflow or volume. This resistance can be detrimental to sleep quality and athletic performance. NightLase ® utilizes a twin laser system patented by Fotona Lasers. This procedure is a nonablative(no surgical cutting) technique utilizing laser impulses to tighten connective tissue, muscles, and their attachments to hold open the soft palate area and the upper nasal passages. The net result is increased airflow and volume during normal function, sleeping, and athletic performance. This twin laser system is FDA approved for safety and effectiveness on the tissues treated. The standard procedure takes approximately 45 minutes and needs to be repeated 21 days apart for 3-4 sessions. No anesthetic is needed, and there is no downtime. Protocol maintenance is usually a one-session touch-up every 1-2 years or as needed.

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DINO NUGGETS & DIGNITY Hill Country Family Services and the Charlie Cart Project serve up hands-on culinary confidence in Boerne classrooms.

For some local elementary students, learning about food means more than reading about nutrition guides, plates, or pyramids. Instead, they get to do every step of serving a meal: shopping for ingredients, chopping vegetables, preparing the dish, and even cleaning up afterward. Hill Country Family Services (HCFS) has brought the Charlie Cart Project into local schools, giving students access to a mobile kitchen designed for hands-on cooking and nutrition education. Bryce Boddie, executive director of HCFS, says the project is a natural extension of the organization’s work connecting local families with resources that promote stability and well-being. The Charlie Cart itself is exactly what the name suggests: a complete kitchenon-wheels containing all of the equipment needed to prepare food. “The Charlie Cart includes cooking utensils, pots and pans,

bowls, and a small toaster oven,” Boddie says, “along with a sink that allows students to practice the entire process from preparation through cleanup.” It also comes with a curriculum designed to teach cooking and nutrition. HCFS partners with Boerne ISD to put the grant-funded carts to work. “I was honestly floored at how much they use these Charlie carts,” he says. The partnership reflects a larger part of the HCFS mission. The organization was founded in 1985 by two school guidance counselors who saw students arriving at school without enough food and facing circumstances that made it difficult to focus in the classroom. Today, the organization provides food assistance, financial assistance, counseling, and connections to other community resources. Boddie says the Charlie Cart demonstrates what can happen when those community connections extend into the classroom.

ARTICLE BY CAROLINE WILLIAMS

K I D S COR N E R | EDUCATION

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

One of the strongest examples of the Charlie Cart’s impact came during a Thanksgiving activity with students in Currington Elementary’s life skills class. The cart is housed at the school, and HCFS helps stock it through its food pantry, which operates like a client-choice grocery store complete with fresh produce, dairy, and meats to preserve community dignity. For their holiday project, the students visited the HCFS pantry to pick out their own ingredients. “This class needed dino nuggets, because you can’t have a Thanksgiving without dino nuggets,” Boddie says, laughing. Fortunately, HCFS made sure to stock the pantry with that high-demand item and the other ingredients in advance for the students. For Boddie, the dinosaur nuggets were part of a much bigger moment. “We have folks that shop in the pantry every day,” he says. “But to see those kids and the joy in their eyes while shopping for the stuff they were about to cook, was amazing.” Back at school, the students used the Charlie Cart to prepare their meal. “There are utensils in the cart, and they are actually chopping up vegetables. I think, ‘Wow! There’s somebody letting them do it, and they’re doing it well!’” Boddie recalls. “They were learning that skill, and it made my heart so happy to see.” For Boddie, that story illustrates why food education can have an impact beyond simply learning how to follow a recipe. Cooking can create opportunities for children to build confidence, work together, and create memories around food— experiences not available in every household. He remembers learning through experiences with his own family and sees the same opportunity in a classroom setting. “That’s the opportunity that’s happening in the school,” he says. “Not just for the kids, but with teachers and staff that are working with these kiddos.” The Charlie Cart Project is not limited to a single age group or type of student. While the life skills classes make extensive use of the carts at their schools, the carts can be moved to any classroom. HCFS has also seen the equipment used by adults with disabilities at the Mitchell Learning Center. That flexibility is part of what makes the project a useful community resource.

K I D S COR N E R | EDUCATION

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

“There are utensils in the cart, and they are actually chopping up vegetables. I think, ‘Wow! There’s somebody letting them do it, and they’re doing it well!’”

K I D S COR N E R | EDUCATION

Boddie emphasizes that giving people choices— whether at the pantry or in the kitchen—is an important aspect of preserving dignity and encouraging healthier habits. The same principle applies to children learning to cook: instead of simply being told what they should eat, they get the opportunity to participate. For HCFS, the Charlie Cart is one more example of what can happen when local organizations work together. In the classroom, its impact is tangible. Students are choosing ingredients, preparing food, working alongside one another, and discovering that they can cook for themselves. A simple kitchen on wheels is giving students the skills to make food part of their lives in a new way and the confidence they can carry with them long after the dishes are dry and the cart rolls away. hcfstx.org | 830-249-8643 | 114 W. Advogt charliecart.org

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Little Plates, Big Flavor Four Boerne restaurants where the kids’ menu is just as delicious as the grown-ups’.

ARTICLE BY EMMA MILLER

Boerne is full of amazing local restaurants that know how to feed the whole family. But what about those restaurants that go above and beyond, with offerings that make kids feel special, too? These local favorites make sure dining out with the whole crew feels like a treat, not a high-stress logistics operation. From seafood shacks with yard games to Tex-Mex staples with a menu built just for little ones, each spot has found its own way to make dining out with kids feel less repetitive and a whole lot more enjoyable. Whether you want to expand a picky eater’s horizons or simply enjoy a hassle-free evening, these kitchens prove that thoughtful junior menus prioritize flavor, variety, and genuine hospitality—served with a heaping side of fun. Some lean into build-your-own options, while others offer a lineup of new items or pint-sized versions of signature dishes. Either way, parents can count on a spot that welcomes the littles without sacrificing the quality or atmosphere that makes each restaurant worth visiting in the first place. Here’s a look at four Boerne restaurants serving up a variety of child-approved dishes alongside the atmosphere and, in some cases, the live music and yard games that make for a memorable family outing.

“Whether you want to

expand a picky eater’s

horizons or simply enjoy a hassle-free evening,

these kitchens prove that thoughtful junior menus

prioritize flavor, variety, and

Pinchy’s Lobster and Rawbar Pinchy’s brings New England seafood to Cibolo Creek, with an outdoor patio, live music on weekends, and yard games to keep kids entertained. The kids’ menu— designed for ages 10 and under—includes fried shrimp, macaroni and cheese, a grilled cheese (which can be upgraded with lobster!), fish and chips, the Kids Snow Cluster, and a classic burger.

genuine hospitality—served with a heaping side of fun.”

K I D S M E N U | FO O D + BEVE RAGE

pinchys.com/locations/boerne-tx

Cibolo Creek Brewing Co.

Sunny’s All-Day Brunch & Bar

El Chaparral

An old-school favorite, this downtown Boerne hotspot offers a build-yourown kids’ menu that lets little diners customize their meal in three easy steps. Start with grilled chicken, a mini burger, fried chicken, or mac ‘n’ cheese, add a side of oranges, carrot sticks, or French fries, then finish it all off with a cold drink of chocolate milk, 2% milk, a juice box, or water.

Your favorite riverside brunch spot on River Road serves up its kids’ menu under the name “Little Sunnies” with options for any appetite. Choose from the “MiniStack” of buttermilk pancakes; the “Egg-cellent Plate” with eggs, bacon, and breakfast potatoes; the “Cheesy Toastie,” a toasted brioche grilled cheese with seasoned potatoes or fresh fruit; or “Sunny Strips,” crispy chicken strips served with fries or fruit.

A longtime Tex-Mex favorite on Old San Antonio Road, El Chaparral rounds out its menu with a kids section built for classic lovers and adventurous eaters alike. Options include the “Stallion,” two mini crispy tacos topped with cheese; the “Lil Tex” cheese quesadilla served with rice and beans; “El Bambino,” a cheese enchilada topped with chili con carne; “Speedy Gonzales” chicken strips; or a “Kid Burger” with all the fixings.

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8000 Fair Oaks Parkway, Fair Oaks Ranch, TX 78015

COMMUNITY FEATURES 1, 2, & 3 Bedroom Townhomes Designer Pool Fitness Studio & Lawn Onsite Paw Park Business Lounge Gaming Room Spacious Courtyard with Firepit

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

ARTICLE BY DANIEL GERTSON | PHOTOGRAPHY BY ARMANDO VARA

PRESERVE, TRANSFORM, Celebrate,

LIVE “ALTHOUGH YOU CAN MAKE SIGNIFICANT UPDATES WITH NEW FINISHES, THE TRUSTED TRADES WE WORK WITH AND OUR LOCAL ARTISAN COLLABORATIONS ARE WHAT MAKE THIS KITCHEN TRULY UNIQUE.”

When updating a home, the most impactful transformations start by honoring what already works. For this Fair Oaks Ranch kitchen, designer Donen Kemnitz of Favorite Design Co. bypassed a full demolition to update and highlight the room's existing soul. By pairing original, high-quality structure with meaningful local craft, Kemnitz turned a 20-year-old space into a timeless hub of family life. Here, Kemnitz shares how legacy elements and collaborations with local artisans can redefine the heart of your home. favoritedesignco.com donen@favoritedesignco.com

HOW HOLDING ONTO CHARACTER AND LOCAL CRAFTSMANSHIP CAN UPDATE A SPACE WITHOUT STARTING OVER. 44

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The custom milk glass and brass light was the perfect addition, and the leaf base tied in the natural elements throughout the kitchen. CONTINUED >

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Custom blue cabinets, brass elements, creamy quartz countertops, and the touch of farmhouse in the curtains perfectly blend the old with the new.

We love the addition of the brass rail to hold coffee cups.

(Responses edited for length and clarity.) This home has strong New England influences. In what ways did you honor the client's East Coast roots while keeping the design fresh for the Texas Hill Country? The client has always been drawn to the home's overall style because it reminds her of the houses she grew up in on the East Coast. We wanted to lean into that New England vibe while pulling back on its farmhouse feel. We were inspired by Jean Stoffer’s Sutton Blue, so the client, our local paint company, and I worked together to create the perfect blue for the cabinets in this space. To build on that coastal feel, we selected a quartz that reminded her of the ocean for a full-height backsplash on the butler’s cabinet. We then grounded those East Coast notes in the Hill Country by collaborating with local makers. Robert Rustin crafted a custom island from walnut sourced directly from a local ranch, balancing Texasregional craftsmanship with timeless coastal design. It's notable how much you didn’t redo in this project. How do you decide what stays and what goes during a kitchen update? This kitchen is a perfect example of creating something new without starting from scratch. Favorite does full-service design for new builds and remodels, but we also love doing “room refreshes,” and this kitchen fell somewhere in between those concepts. We made significant changes to the countertops, lighting, island, and furniture. But we kept a lot, too. The cabinets were in excellent shape, and as the project unfolded, we realized the patina and character of the concrete floors added so much to the space. When you are creating something new, you don’t want it to fall flat with everything bright and shiny. It can take time for a room to grow character, so we like to preserve existing charm and bring in items that add instant character whenever we can.

The blue in the quartz counter and backsplash ties the butler’s cabinet and main kitchen together.

H OM E U P DAT E | HO M E + D E SIGN

The wet bar got a second act as a coffee station. What did you do to repurpose this underutilized corner for modern needs? Like most kitchens built in the 1990s, this home had an adjoining wet bar that was no longer needed. We wanted to make this space more functional, so we removed the swing doors and permanently cased the opening. We added a panel-ready fridge that blended in without screaming, “I’m a wine fridge!” The family invested in a

“CREATE SOMETHING NEW AND TIMELESS WITHOUT STARTING FROM SCRATCH.” This vignette in the corner shows off some of our Boerne Farmhouse treasures and a painting by Shiloh Billingsley. The whitewashed top of the breakfast table balanced the moss-green chairs, while the natural wool rug complemented the commissioned art perfectly.

TRUSTED TRADES Plumbing Olde Town Plumbing | oldetownplumbing.com Electrical Good Times Electric | goodtimessa.com Painting Newlands Pro Painting | facebook.com/Newlandspro Cabinetry & Woodworking R. Rustin Cabinets & Joinery | rrustin.com Stone Pietra Granite | pietragranite.com Fine Art Shiloh Billingsley | @craftsbyshiloh Vintage & Antiques Boerne Farmhouse | boernefarmhouse.com Mainly Vintage | @mainlyvintageboerne Johns Road Antique Mall | johnsroadantiquemall.com Artisans & Decor Lake and Ember | lakeandemberco.com Rebecca Switzer | strange1strings@gmail.com Dan Smith

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Cafe curtains with a classic pinch pleat and ticking fabric let in all of the gorgeous natural light.

H OM E U P DAT E | HO M E + D E SIGN

This custom walnut island is the perfect prep space, with an arched base that makes room for extra seating.

new espresso machine, and we added an under-cabinet railing to hold coffee cups. The cabinets had been recently painted a taupe-gray that went beautifully with our custom blue in the main kitchen, making the coffee bar feel purposeful and like a true extension of the kitchen. This project features a robust roster of local makers and antique shops. Why was local trade collaboration so vital to this design? The local trade and artisan collaborations are really what made it such a privilege to be a part of this project. While

selections and materials stand out on their own, decor, custom work, and art are what truly make a space feel lived-in and functional. We had so much fun sourcing items that were beautiful while serving a real purpose. We shopped locally for vintage finds and brought in custom, artisan-made pieces, including a commissioned painting that reminded the client of her grandmother's rose gardens. Although you can make significant updates with new finishes, the trusted trades we work with and our collaborations with local artisans are what make this kitchen truly unique.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

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7001 I-10 W Access Rd, 78213, San Antonio Texas; Suite 308 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

A H I DDE N

Gem

E VOLV E S

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

M a e D u n n e re i m a g i n e s i t s s p a c e fo r a n u n fo r g e t t a b l e e ve n i n g s e r v i c e . ARTICLE BY CONNOR MULLINS PHOTOGRAPHY BY JADE RYANN PHOTOGRAPHY

For Chef Otto Pinto, cooking has always been a way to create connections around the table. It is a philosophy that has been at the heart of Mae Dunne since its beginnings and that, after three years of establishing its identity in Leon Springs, is now entering a new chapter.

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With a culinary concept that has become a cherished part of the community through its brunch experience, Mae Dunne will take the next step in its evolution on October 9, opening its doors to a sophisticated, intimate, and thoughtfully curated dinner experience. Leading this new chapter is Pinto, who carries with him a lesson he learned from his father: behind every dish lies an opportunity to bring people together and create moments that linger long after the meal is complete. When Mae Dunne opened in Leon Springs in April 2023, it focused on offering modern Mexican-American cuisine for brunch. Around the same time, Pinto met the owner of Mae Dunne. The two connected over their vision for the restaurant, and Pinto eventually joined the team. “Mae Dunne is a vibe,” Pinto says. “You hear laughter; it’s fun. There is live music on Sundays, and that helps with the vibe too.” As the restaurant began exploring the idea for a dinner menu, leaders first turned to customers. Mae Dunne held four tastings to see what would stand out for the menu. They also sent Pinto to a culinary school in Guadalajara, Mexico, to better develop his craft and earn international skills certification for the first time. “It’s just amazing how fresh the food is in Guadalajara,” Pinto recalls. With that inspiration combined with the team’s research and creativity, they carefully crafted the menu with the community in mind. “We all labor over our food,” Pinto says, “but it’s a labor of love. It was a lot of steps, but in the end, we’re family.” Some of the dishes on the new menu will include steak tartare, chicharrones, and even Pinto’s favorite dish: a pork ribeye with sweet potato mash and glazed carrots. Mae Dunne is also reimagining the space to elevate the customer experience by repurposing a brunch eatery into an upscale dinner restaurant. “We’ve been listening to the people, and they have wanted a dinner menu here,” Pinto says. “This area needs something like this with nice, cozy hospitality. We want this place to feel like two different versions of the same space.” To do so, they’ll swap the morning stoneware for evening place settings, add more greenery, and make further upgrades in the future.

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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Named after the founder’s great-great-grandmother, the restaurant draws inspiration from her legacy to bridge Mexican and American cultures through memorable dining experiences. Built on the values of gathering, storytelling, and sharing great food, Mae Dunne honors the simple moments that bring people together. Today, the restaurant’s mission is to create a timeless space where exceptional cuisine, genuine care, anticipatory service, and meaningful human connections define every visit. Under Pinto’s culinary leadership, Mae Dunne continues to establish itself as one of the region’s hidden gems, delivering an experience that goes far beyond the table. Pinto learned from his father the value of bringing people together through food for unique experiences. Nearly

two decades after graduating from culinary school, he hopes Mae Dunne can do the same, this time around a dinner table in Leon Springs. He and his culinary team are dedicated to delivering powerful, elegant flavors to every customer who walks through their doors—and, hopefully, making his father proud. “Food is the only thing I feel brings people together, no matter what,” Pinto reminds us. “We want to bring the community together and have closeness without talking over the phone. Hopefully this place can give that to people, because that’s what we strive to do.” maedunne.com | 210-905-0797 23702 IH-10 W, Ste. 108, San Antonio

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ARTICLE BY EMMA MILLER | PHOTOGRAPHY BY PAULA VM

E L E VAT I N G YO U R C R A F T, NO PROOF REQUIRED

A LOCAL MIXOLOGY PRO SHARES TIPS FOR SERVING BEAUTIFUL, ALCOHOL-FREE DRINKS AT HOME, FOCUSED ON FLAVOR, TEXTURE, INTENTION, AND PRESENTATION. Gone are the days when hosting meant choosing between a cocktail or a club soda with lime. At Assemble Cocktail Workshop, owner and instructor Lillian Oler is redefining what it means to raise a glass, proving that a non-alcoholic drink can be every bit as complex, beautiful, and intentional as its boozy counterpart. Since 2021, Oler has taught mixology classes that explore both traditional spirits and their teetotaling alternatives, refreshing her menus four times a year to keep pace with the latest trends and ingredient availability. It is a topic she takes seriously, attending seminars on the subject regularly to stay on the leading edge of what is possible, and every menu she builds includes a thoughtful non-alcoholic option from start to finish. For Oler, the mission behind Assemble Cocktail Workshop has never really been about alcohol at all. Rather, “it’s about giving people a reason to get together,” she says. Inclusivity is one of the driving forces behind Oler’s

T R E N D SE T T E R | FO O D + BE VE RAGE

passion for crafting drinks everyone can enjoy, regardless of what spirit they choose to imbibe. The non-alcoholic beverage world has blossomed in recent years, branching into several distinct categories, each appealing to a different kind of drinker. Understanding those trends and what is available can help you decide what to bring into your own home bar. There is the functional beverage space, where ingredients like lion’s mane, magnesium, and hemp take center stage for those seeking a wellness boost alongside their sipping experience. Then there are the drinks designed to mimic classic spirits: non-alcoholic gins and tequilas, beers, and other alternatives that recreate familiar flavors, though these tend to be purchased by those who still drink alcohol rather than by those who prefer to avoid it altogether. The third category is where Lillian’s real passion lives: inventive beverages crafted from teas, botanicals, and unexpected ingredients like ginger, mint, and gentian. These are

the drinks that appeal to everyone, whether or not they drink alcohol. Vinegars are a particularly fascinating tool, whether infused with seasonal fruit like strawberries or paired with a carbonated or tea base to create layered, complex flavor profiles. Ginger is another ingredient that can be used to replicate some of the warming sensations alcohol provides, while roots and botanicals often found in bitters—especially glycerin-based varieties—are CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

T R E N D SE T T E R | FO O D + BE VE RAGE

“ T H E G OA L I S TO C R E AT E SOMETHING FUN, GORGEOUS, A N D E N T I R E LY I T S O W N ; A D R I N K T H AT R E F L E C T S T H E OCC ASION, THE INGREDIENTS, A N D T H E P E R S O N D R I N K I N G I T.” growing in popularity for the texture and depth they add. Verjuice, a juice made from grapes harvested before they ripen, is another favorite and makes a genuinely delicious addition to a drink. It can be used either as a flavorful modifier stirred into a carbonated or tea base, or as the foundation of a drink in its own right. Making mocktails at home takes more thought than reaching for a bottle off the shelf, since bottled non-alcoholic mixers tend to oxidize and lose their flavor over time. “It’s not always about convenience,” she says. “A little intention can break the ice in ways convenience never could.” So how can the average host bring that same freshness and thoughtfulness at home? Oler says to start with a simple question: “What is your situation, and how can you actually execute it?” She cautions that overcomplicating a mocktail is the fastest way to lose the plot. Instead, focus on taste, mouthfeel, and execution, and aim to keep the quality consistent with any alcoholic drinks being served as well, so that every guest feels equally considered. Texture matters just as much as taste. A splash of ginger, a bit of carbonation, or a touch of glycerin can add all the complexity and body that alcohol typically provides. And because we taste with our eyes first, Oler emphasizes that presentation is not optional. Small, intentional details like mint frozen into ice cubes, dehydrated citrus wheels, or a delicate edible flower make a drink feel special before the first sip. Portion size deserves just as much attention. A mocktail does not need to fill a pint glass to feel substantial, Oler says. A cute vintage coupe or classic cocktail glass keeps the presentation classy and on par with anything else being served for the occasion. Ultimately, the objective isn’t to imitate a mocktail’s alcoholic cousin. “The goal,” Oler emphasizes, “is to create something fun, gorgeous, and entirely its own; a drink that reflects the occasion, the ingredients, and the person drinking it.” So whether you are hosting a dinner party or simply exploring your own home bar, this philosophy offers a reminder that thoughtfulness—not ABV—is what makes a drink worth serving. With the right ingredients and a bit of creativity, anyone can shake up something worth toasting to, no proof required. assemblecocktail.com | hello@assemblecocktail.com

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GOOD MORNINGS. GREAT AFTERNOONS. ONE PERFECT PITSTOP. Whether you're easing into the morning or refueling midday, Pit Stop Cafe brings you thoughtfully prepared bites and speciality coffees, sodas, smoothies, shakes and more that make every stop feel welcoming and rooted in the community we love! BRING IN THIS AD FOR 10% OFF OF YOUR ORDER 830-336-2106 | V@pitstopcafe.26 1 FM 3351 Suite 155, Boerne, TX 78006

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H AP PY H OU R | FO O D + BE VE RAGE

Nailing It

INGREDIENTS • • • • • • • •

3 parts Clamato 1 part El Tequileño Tequila Juice of ½ lemon 2 dashes Worcestershire sauce 2 shakes celery salt, or to taste 2–3 dashes Tabasco, or to taste Splash of Vlasic Zesty Dill pickle juice Splash of Topo Chico

The Mammoth Garnish • 1 celery stalk • 1 Vlasic Zesty Dill pickle spear • 2 Talk O’ Texas Crisp Hot Okra Pickles From Yancey’s Fancy Artisan Cheese Sampler, use one piece of: • Horseradish Cheddar • Buffalo Wing Hot Sauce Cheddar • Smoked Gouda • Sharp Cheddar • 4–6 slices pepperoni

DIRECTIONS Step 1: In a glass with ice, combine Clamato, tequila, lemon juice, Worcestershire sauce, celery salt, Tabasco, and pickle juice. Stir well. Step 2: Top with Topo Chico. Step 3: Onto a cocktail skewer, spear cheese and pepperoni. Step 4: Load the glass with the celery, pickle, two hot okras, and the full skewer

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• The lemon brightens the entire drink and gives it a fresher flavor than lime. Combined with the tequila, it's a big part of what makes this taste different from a traditional Bloody Mary. • The carbonation of Topo Chico mellows everything out and keeps the drink smooth and easy to drink. • Start easy with the Worcestershire and celery salt. Add more to taste, but if your Bloody Maria starts looking brown, you've overdone it. • Don't skimp on the finishing touches. Whether you're building a roof or a Bloody Maria, the difference between “good enough” and "nailing it" is in the details. mammothroofs.com | 210-569-0398

PHOTOGRAPHY BY PAULA VM OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

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FINDING YOUR Flavor, ONE SMOKE at a Time CigarPalate taps tech to help fans explore flavors, track inventory, and discover their next favorite. ARTICLE BY REY LOPEZ PHOTOGRAPHY BY JESSI EDISON

Cigar smokers get some of their enjoyment from the act of discovery. This might involve encountering a new type of wrapper, picking up on a flavor they had previously missed, or pairing a cigar with the perfect drink. Edward Olszanowski, founder and president of iThrive AI, created CigarPalate to make the process easy and personalized. When the idea first arose, Olszanowski was by no means a frequent cigar smoker. "I used to have one cigar once a month," he says. As friends brought him cigars with Maduro, San Andrés, Cameroon, and Sumatra wrappers, he began to detect flavors he had never before associated with cigars, so he used ChatGPT to try to work out what he was tasting. Soon, he had dozens of cigar conversations buried in one long chat. “I kept scrolling up, scrolling back down, trying to find another cigar,” he says, chuckling. “I thought, I know I smoked this somewhere. I couldn’t find it. I said to myself, ‘I gotta build an app!’” The website he built reflects the way Olszanowski approaches AI: starting with an everyday frustration and then asking whether technology can remove the friction. His background is in leading software and IT teams rather than writing code himself, but AI tools have helped him turn ideas into working products.

LOCA LLY SOU R CE D | EN T E RTAIN ME N T

Olszanowski describes CigarPalate as a “digital tobacconist” for newcomers and aficionados alike. Users build a flavor profile based on preferences and past smokes, which the app refines over time. The goal, he says, is not simply to tell smokers what is popular, but to help them understand what they like. “If you’ve never smoked a cigar before,” Olszanowski says, “it helps you understand what your flavor profile is.” CONTINUED >

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The web app allows users to scan cigars into virtual humidors, track aging and purchase prices, maintain wish lists, and receive restock alerts. When lighting up, CigarPalate recommends cigars based on user profiles, time of day, or pairings. A wish list can become a shopping list for the next visit to a lounge. Detailed tasting sessions walk smokers through construction, aroma, lighting, flavor notes, and retrohaling. At the same time, a quicker notebook option allows someone to log and rate a cigar without turning a relaxing smoke into homework. “Some people just want to relax and smoke a cigar,” he says. “Other people want to sit there and actually dissect what they’re smoking.” For those who like to geek out, the app breaks the experience into thirds and identifies notes such as cedar, cocoa, espresso, leather, or pepper. Olszanowski compares it to learning to appreciate wine. At first, a drinker may know only that a wine tastes like grapes. With attention and experience, their tastes grow. “I don’t know if it’s training your palate or maturing,” he says. “You’re opening up your palate, expanding it.” A newer conversational feature allows users to speak directly to CigarPalate. Olszanowski compares it to Iron Man’s “Jarvis,” asking where a cigar is stored, starting a smoking session, or getting recommendations without having to navigate menus. Community features let participants post, earn points, move through levels, create digital journals with photos and notes, link cigar review videos, and even digitally “gift” a cigar to another user. The platform is available in Spanish and can be saved directly to a smartphone home screen for a seamless app experience. Olszanowski is already thinking beyond the phone. He is developing a lounge kiosk that could match a customer’s CigarPalate profile with a shop’s available inventory, helping smokers discover something new while helping lounges connect customers with cigars they are more likely to enjoy. For Olszanowski, that is ultimately what the app is about: not replacing the ritual of cigar smoking with technology, but using technology to deepen it. “Explore cigars that it’s recommending to you,” he encourages. “Practice with it. Play around with it.” And, perhaps, discover a flavor you did not know you were looking for. cigarpalate.com

LOCA LLY SOU R CE D | EN T E RTAIN ME N T

What Are Cigar Notes? Cedar. Leather. Espresso. Cocoa. Pepper. Butter cookies. Cigar tasting notes can sound a little mysterious to the uninitiated, but they work much like tasting notes in wine or whiskey. The cigar hasn’t been flavored with those ingredients. Instead, the combination of tobacco varieties, growing regions, fermentation, and aging can create aromas and sensations that evoke familiar flavors. Taste involves more than the tongue. Aroma plays an enormous role, which is why experienced smokers sometimes “retrohale,” gently directing some smoke through the nose to reveal nuances that might otherwise go unnoticed. The trick isn’t finding the “right” flavor. It’s paying attention. With experience, what once tasted only like smoke can become surprisingly complex.

Tinnitus or Ringing in the Ears? You’ve Been Told Nothing Can Be Done. That’s Simply Not True. For more than 15 years, Dr. Rachel Higginbotham has helped Hill Country patients find relief through evidencebased hearing treatment. Every patient’s experience is unique - and so is the path to relief.

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ARTICLE BY REY LOPEZ PHOTOGRAPHY BY AMERICANO PICTURES

BEYOND THE LINE

LOCA L LIM E LIGH T | L I FE + CU LT U RE

C H E F E D W A R D G A R C I A I I I T R A D E D M I L I TA R Y D I S C I P L I N E F O R C U L I N A R Y C R E AT I V I T Y, B U I L D I N G A V I B R A N T D I N I N G E X P E R I E N C E R O O T E D I N S I M P L I C I T Y, S E R V I C E , A N D B R I N G I N G P E O P L E T O G E T H E R .

Looking at the colorful, whimsical dishes surrounded by the bright, Instagram-worthy atmosphere of Box St. All Day, you probably would not guess that Edward Garcia III first heard his calling to cook in a U.S. Marine Corps firehouse. “I really started cooking for other people,” he says. “I was like, ‘This is pretty cool. This is fun!’” The young chef had already spent time in restaurants before enlisting, working front-of-house jobs as a teenager. But when his four-year stint as a Marine firefighter approached its end, Garcia was weighing whether to reenlist, pursue firefighting as a civilian, or find another path, perhaps as a police officer or teacher. As he pondered one day in the firehouse television room, he saw a commercial for culinary school and wrote down the number. The transition was jarring, to say the least. Within days of leaving the Marines in Arizona, Garcia was in Austin, starting classes at Le Cordon Bleu School of Culinary Arts. The military had given him structure and discipline; culinary school introduced a

different kind of culture and drive. But the hospitality industry already felt familiar to Garcia, and he began building the back-ofhouse experience that would set him up for later success. He once applied for a prep or line-cook job at Whole Foods but was offered a dishwasher position. Garcia took it without hesitation, promising the hiring chef that he would become “the best damn dishwasher” he ever had. That willingness to start wherever the work started became part of Garcia’s education. So did his mentors, managers, and chefs he admired not just for their cooking, but for their ability to lead a room, run a kitchen, and create hospitality. Garcia later became fascinated by Nuevo Latino food after returning to Arizona, and discovered chef Rene Fernandez’s Azúca in San Antonio’s Southtown neighborhood while researching the cuisine. When Garcia called about work, Fernandez told him to stop by the next time he was in the Alamo City. Garcia didn’t wait for another reason; he made the drive back to Texas as soon as he could. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

LOCA L LIM E LIGH T | L I FE + CU LT U RE

“EVERYBODY WANTS TO BE A PART OF SOMETHING… IF I COULD BE PART OF THAT, I WANT TO AT LEAST HAVE THAT CHANCE TO MAKE YOUR DAY BETTER.”

Around that time, Garcia recalls being enamored with fine dining and technically ambitious molecular gastronomy. But then, during a meal while backpacking through Europe, his philosophy changed forever. One night, he and his brother walked into a tiny restaurant down an alley and ate a modest bowl of seafood and clams with bread. Garcia may not remember the restaurant’s name, but he remembers what the meal taught him: “Simplicity just changes everything.” He returned home reconsidering the

urge to make food overly elaborate. His approach became simpler: allow ingredients to speak, make food recognizable, and resist the temptation to become “too chefy.” His tenacity and simplified philosophy became crucial when Garcia and business partner Daniel Treviño launched The Box St. Social food truck in 2015. The truck gained a following, but Garcia remembers the experience less romantically than customers might imagine. The food truck eventually grew into Box St. All Day, with its first brick-and-mortar location opening at San Antonio’s Hemisfair in 2021, followed by locations at La Cantera and on the Far West Side. Even after serving in Iraq and as a firefighter, he calls running the food truck one of the hardest things he has ever done. “You couldn’t pay me to do that again,” he says, laughing. “But I loved it.” Today, Garcia spends less time cooking on the line. As Box St. has expanded, his creative work increasingly involves concept, operations, systems, and developing the people around him. He still guides menus and culinary direction, but he wants kitchen managers and chefs to offer ideas and feel a sense of ownership over what they create. “Everybody wants to be a part of something,” he notes. So for Garcia, leadership means building the next generation of leaders rather than protecting his own territory. The objective is not proving that the chef was right, he says, but “the goal is to keep people coming back.” CONTINUED >

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He applies his humble, service-oriented philosophy toward cooking outside the kitchen too. Garcia says he wants guests leaving Box St. to feel like they’re on vacation, a temporary escape that makes a glass of wine taste better simply because of where you are drinking it. “It’s the environment,” he says, “the whole feeling of everything.” The personal and professional growth has taken Box St. well past the food truck Garcia once parked outside his house. Yet when he talks about the future, his ambitions sound less like empire-building than an extension of why he began cooking in the first place: serving. Garcia imagines living near a beach, perhaps running a hostel where he can cook barefoot

LOCA L LIM E LIGH T | L I FE + CU LT U RE

for travelers. He jokes about wanting his own Dairy Queen so he can throw late-night ice cream parties. The details may change. The impulse does not. Reflecting on the careers he considered—Marine, firefighter, police officer, teacher—he sees a common thread: he wanted to help people. Cooking, then, became his chosen way of doing it. Birthdays, weddings, celebrations, and even funerals eventually gather people around something to eat. Garcia knows guests may not remember every dish or even exactly what the room looked like, but he hopes the restaurant became part of a moment that mattered. “If I could be part of that,” he says, “I want to have at least that chance to make your day better.”

BOX ST. ALL DAY

What began as a food truck now has three Box St. locations across San Antonio. The original brick-and-mortar sits at Hemisfair, looking toward Civic Park near Yanaguana Garden. For Boerne-area residents, La Cantera Heights is a convenient spot. The newest location, The Portico at Shaenfield Ranch Center, brings the concept to the Far West Side near Alamo Ranch. All three serve Box St.’s American-eclectic brunch and lunch favorites, specialty coffee, and cocktails daily from 9 a.m. to 4 p.m. boxstallday.com

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

EL SA BOR DE L A V I DA

ARTICLE BY KIMBERLY YOUNG

T R AV E L J OU R N A L | TRAV E L

TAKE A JOURNEY THROUGH SPAIN’S FOOD, WINE & SOUL WITH BOOKITBOX TRAVEL

Few countries revolve around the table quite like Spain. Meals linger for hours across multiple courses. Wine accompanies everyday moments rather than just special occasions. An afternoon easily turns into evening conversation over shared plates, local vintages, and the energy that spills from cafés into centuries-old streets. Spain offers one of the world's most immersive culinary landscapes, where regional identity is expressed through time-honored ingredients and shared traditions.

A CENTRAL ANCHOR

Morning in Madrid begins as the sun warms the cobblestones and the aroma of baked pastries drifts from neighborhood cafés. Locals gather over rich café con leche and flaky pastries before starting the workday. A short stroll leads to Mercado de San Miguel, where colorful displays of olives, aged Manchego cheese, Jamón Ibérico, fresh seafood, and tapas showcase local flavors. Traditional vendors carve paper-thin slices of cured ham as you tapear the afternoon away. This is where the journey begins, anchored around the table. As evening falls, walk through the elegant Salamanca district before settling into dinner at one of Madrid's neighborhood bistros or historic taverns. Sample classic Castilian dishes like slow-simmered stews, salted cod, and roasted peppers. Conclude the day at The Madrid EDITION, where contemporary design and rooftop views offer a relaxed introduction to the capital. Experience Terruño From Madrid, head north to La Rioja, Spain's legendary wine country. Rolling vineyards stretch toward the horizon, punctuated by historic stone villages and centuries-old bodegas. Generations of winemakers have perfected their craft here, where subterranean cellars hold rows of French and American oak barrels. Tastings feature bold tempranillos, silky Reservas, and aged Gran Reservas paired with local olive oil, cured meats, and crusty bread. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

Spend an afternoon touring family-owned wineries, enjoying a vineyard lunch of wood-roasted lamb cooked over dried vine shoots, or cycling through the countryside before resting at Marqués de Riscal, a Luxury Collection Hotel. Designed by Frank Gehry, the hotel brings modern architecture to the heart of Spain's premier wine region.

REGIONAL DELIGHTS

Next, explore Barcelona, where regional traditions blend with contemporary cuisine. Start the day at La Boqueria Market, where displays of fresh fruit, spices, seafood, and cured Jamón Ibérico fill the historic hall. Sample patatas bravas, grilled octopus, croquetas, and a chilled glass of cava before exploring the Gothic Quarter or Gaudí’s architecture. In the late afternoon, take time for la hora del vermut, enjoying sweet red vermouth on tap served with olives and potato chips, a cherished Catalan ritual. As the sun sets over the Mediterranean, enjoy dinner along Passeig de Gràcia near the Majestic Hotel & Spa Barcelona. The journey continues into the Basque Country, renowned for modern culinary innovation. In San Sebastián, spend the evening hopping between pintxo bars in the Old Town. Bite-sized delicacies line the counters, featuring seared scallops, Iberian pork, foie gras, and local seafood paired with crisp, effervescent Txakoli wine poured from high above the glass to release its natural carbonation. Just down the coast near Bilbao, coastal wineries age select bottles beneath the waters of the Bay of Biscay. Resting on the ocean floor, the wines mature in an environment where sea currents, pressure, and constant temperatures create distinct flavor profiles. Tasting these bottles reveals a quiet depth shaped entirely by the ocean tides. Returning inland to Haro, the wine capital of La Rioja, historic bodegas line the streets along the Ebro River. Step into cool, limestone cellars to learn about traditional aging techniques before checking in at Hotel Palacio de los Ángeles, which provides a central base for exploring the region's historic cellars and regional cooking. The route finishes in Andalusia, where Moorish heritage shapes local recipes. In Seville, orange blossoms perfume the air as guitar music drifts through public plazas. Evenings start late with tables filled with garlic shrimp, local cheeses, chilled gazpacho, marinated olives, and Iberian ham. Nearby in Jerez, centuries-old bodegas produce traditional sherries, ranging from crisp Finos to rich Olorosos to sweet Pedro Ximénez, before an evening at Hotel Alfonso XIII, one of Spain's most iconic luxury hotels. An Invitation The heart of Spanish food culture lies in lingering lunches, shared recipes, and time spent around the table. Spain invites you to slow down, relish every bite, raise another glass, and savor the flavors of life. Inspired by these experiences, bookitbox TRAVEL will host an intimate small-group journey in the fall of 2027 through Spain, designed especially for food and wine enthusiasts. Together, we'll explore celebrated wine regions, enjoy exclusive tastings at exceptional wineries—including the unique underwater-aged wines of the Basque Coast—dine in unforgettable restaurants, stay in handpicked luxury hotels, and experience Spain through its rich culinary traditions and warm hospitality. If you've ever dreamed of discovering Spain one bite and one glass at a time, we invite you to join us. bookitboxtravel.com | 830-446-6783 kyoung@bookitboxtravel.com

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Stars Align: Haute Cuisine In San Antonio

Robert J. Lerma

Just down the road, three Michelin-starred destinations redefine South Texas dining through regional heritage and extraordinary technique. ARTICLE BY DANIEL GERTSON

C HE F ’S SE LE CT ION | L I F E + CU LT U RE

San Antonio’s culinary identity has undergone a remarkable evolution over the past decade, stepping firmly out from behind the shadow of traditional Tex-Mex into a sophisticated, nationally recognized dining landscape. For years, the city’s food reputation rested on historic institutions and casual comfort food. Today, dynamic culinary corridors along the Museum Reach, Southtown, and the Pearl draw culinary enthusiasts from across the Hill Country and beyond. This momentum culminated in the inaugural Texas Michelin Guide in 2024, which officially validated what locals have known for years: San Antonio is a legitimate destination for progressive, world-class gastronomy. The city’s dining scene thrives on a compelling mix of seasoned homegrown talent and visionary newcomers. Esteemed local chefs continue to push boundaries, translating regional heritage into inventive tasting menus, while ambitious restaurateurs are establishing new concepts that embrace global techniques and local sourcing. Alongside the city’s three Michelin-starred gems featured here, a robust serving of Michelin Recommended and Bib Gourmand establishments underscores the depth of talent across the city. The only question is whether new eateries will be added to the list in the 2026 guide, announced this month. For Boerne residents seeking the ultimate dining experience, the short drive south now offers an unprecedented level of hospitality, technical precision, and storytelling in every bite.

At the vanguard of San Antonio’s culinary renaissance is Mixtli (pronounced “MEESH-lee”), the flagship vision of Chefs Diego Galicia and Rico Torres. What began in 2013 inside a converted 29-foot metal shipping container in Olmos Park has evolved into a world-class gastronomic destination in Southtown, earning the city’s first Michelin star. Named after the Nahuatl word for “cloud,” Mixtli operates on a poetic premise: just as a cloud drifts across the sky, the restaurant’s tasting menu dynamically shifts from one region or historical era of Mexico to another. Every few months, the kitchen completely transforms, offering a new multi-course immersive menu. Guests might find themselves exploring the coastal flavors of Campeche, tracing indigenous pre-Hispanic techniques, or examining the Levantine trade influences that are woven through historic Mexican street food. The experience is both educational and deeply soulful. Dishes are created through meticulous research, often sourced from rare historical cookbooks and ancestral methods, yet paired seamlessly with cutting-edge global techniques. Within the intimate dining room, the staff acts as visual guides, introducing each Named after the Nahuatl course with engaging stories about the ingredients, their word for “cloud,” Mixtli provenance, and the cultural significance behind every bite. operates on a poetic An exceptional beverage program features thoughtfully premise: just as a cloud curated agave spirits, natural wines, and zero-proof pairings drifts across the sky, the designed to complement the restaurant’s tasting menu narrative on the plate. Earning its Michelin star was a historic dynamic shifts from one milestone, solidifying Mixtli’s status as a national treasure. region or historical era of For dining enthusiasts traveling from Boerne, securing a reserMexico to another. Every vation here promises a dinner experience unlike any other, an few months, the kitchen unforgettable masterclass in regional storytelling, technical completely transforms, brilliance, and hospitality. offering a new multi-course Tickets for the tasting menu are purchased in advance via the webimmersive menu. site, Tuesday through Saturday.

MIXTLI RESTAURANTMIXTLI.COM

“

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

ISIDORE ISIDORESATX.COM

Chris Praetzel

C HE F ’S SE LE CT ION | L I F E + CU LT U RE

Inside Pullman Market at the Historic Pearl, Isidore stands as a refined, moving tribute to Texas agriculture and local sourcing. Under the leadership of Chef de Cuisine Ian Lanphear, the dining room pairs understated sophistication with a genuine, warm welcome. Earning both a Michelin Star and a Green Star in the 2025 Texas guide, the restaurant exemplifies an unwavering commitment to sustainable culinary practice without sacrificing technical precision or depth of flavor. A devotion to place guides every detail on the plate, where native ingredients tell the story of the surrounding landscape. “One ingredient we are always excited about this time of year is the indigenous Texas Persimmon,” explains Lanphear. “Similar in flavor to cultivated persimmon varieties, the native fruit is black and significantly smaller in appearance. This ingredient exemplifies our philosophy at Isidore: it is local, wild, and ties directly to the historic foodways of Texas.” Despite the immediate national acclaim, the operational ethos inside the dining room remains grounded in personal connection and steady discipline. “Our approach hasn’t changed,” says Danny Parada, Director of Restaurants at Pullman Market. “We operate at a rigorous standard that we set for ourselves from day one, and we are constantly striving to push the boundaries of what is possible, both in the kitchen and in our service. We are incredibly thrilled that our daily dedication to that standard has resulted in recognition from the Michelin Guide with both a Michelin Star and a Green Star.” For visitors making the short trip south, the invitation is to an elevated, intimate dinner rather than a stuffy, formal tasting. “Above all, we want guests to feel immediately embraced and cared for, as if they are stepping into our own home,” Parada notes. “From that foundation of comfort, our menu takes them on a journey, an edible story of a specific time and place in Texas designed to shatter expectations and spark shared moments of awe. Ultimately, we hope guests feel our passion for what we do, leaving with an unforgettable emotional experience that resonates far beyond the dining room.” Reservations can be made via the website or OpenTable, Tuesday through Sunday.

Robert J. Lerma

NICŌSI DESSERT BAR NICOSISATX.COM

Occupying an intimate space alongside Isidore at Pullman Market, Nicōsi reimagines the fine-dining experience with a dedicated dessert-tasting counter. Helmed by Chefs Tavel Bristol-Joseph and Jorge Hernandez, the concept turns sweet courses into an immersive, multi-sensory dialogue. Receiving a Michelin Star in the 2025 Texas guide validated this rare form of culinary bravery, demonstrating that a meal centered on pastry can carry equal weight, elegance, and storytelling capacity to any traditional savory menu. Far from a simple collection of confections, the kitchen uses dessert techniques to explore profound historical narratives and global culinary roots. “Our menu currently draws inspiration from the African diaspora, specifically in the Caribbean and Latin America,” shares Hernandez. “We’ve been using ingredients that, here in Texas, we often think of as Mexican, but we want to trace their stories back to Africa. For example, imagine Mexican candies without tamarind. It’s been inspiring to realize how much a cuisine like Mexico’s owes to the diaspora.” This thoughtful approach translates into a dynamic counter-service format where barriers between guest and pastry team

disappear almost entirely. “Earning a Michelin Star in 2025 very much confirmed for us that the Nicōsi experience is about being present in the moment, where guests and chefs interact to share and create new stories,” Hernandez notes. “Our goal has always been to invite guests not only to experience what Nicōsi is, but to actively take part in that story with us.” For Boerne travelers seeking a dining experience that defies conventional expectations, a seat at Nicōsi offers warmth, intellect, and profound craftsmanship. “When guests dine at Nicōsi, we truly hope they’re in for not just dinner, and not even just a show, but a conversation, an interaction, and a shared love of dessert, not only with the chefs but with the other guests seated alongside them,” says Hernandez. “To paraphrase the great Nikki Giovanni, we want our fellow passengers to feel like they’ve put the outside world away for a while and gone on a sweet journey with us.” Two seatings are offered each evening, Wednesday through Sunday. Reservations can be made via the website or OpenTable.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

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Favorite FALL FIESTAS ARTICLE BY EMMA MILLER

Discover the best pumpkin patches, crisp-air markets, and playful fall events throughout the entire Hill Country.

October is the month to dive into your fall festivities, and what better way to do it than with pumpkin patches, outdoor mazes, and a few new fall-themed experiences? From a celebration of gobblers to a puppy-palooza to all things pumpkin, give your family a taste of the quintessential Hill Country autumn. These eight events capture an array of experiences, with some evoking the familiarity of childhood and others offering something completely new. So find your favorite (or favorites) and get out there! Whatever your fall-season wishes are, these festivals have something for everyone.

M UST SE E | L I FE + C ULTU RE

DRIFTWOOD FALL FESTIVAL driftwoodfallfestival.com

Deep in the Hill Country, Driftwood welcomes in autumn with pumpkin patches, hay mazes, petting zoos, artisan markets, and live music. This three-week extravaganza runs from October 7th through November 1st and offers fun for kids, couples, and fall lovers. With special events scattered throughout, there’s sure to be something fun when you visit! Vista Brewing

TEXAS PUMPKIN FEST texaspumpkinfest.com

Texas Pumpkin Fest is the Austin area’s largest pumpkin festival, held every weekend in Leander from October 10th through November 1st. Pumpkin patches, magic shows, and pumpkin pie eating contests are just a few of the attractions you can expect to find.

Texas Pumpkin Fest/ Leander Chamber of Commerce

BARKTOBERFEST

hcaltx.org/barktoberfest

Hill Country Animal League

This pet-friendly fest in Boerne on October 17th puts all things canine front and center. From Doggy Dash Races to food vendors, Barktoberfest has something for the family and our furry friends. Plus, every dollar raised goes back to providing wellness services for pets in the Hill Country.

CUERO TURKEYFEST turkeyfest.org

The 54th annual Cuero Turkeyfest is jam-packed with fun for the whole family. From October 9th to 11th, enjoy a mixture of live entertainment, the Turkeyfest parade, and the can’t-miss Great Gobbler Gallop. Don’t miss seeing Ruby Begonia, the fastest turkey in the South, race for first place! Cuero Chamber of Commerce CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / BO E R N E

LLANO RIVER PUMPKIN FLOAT llanochamber.org

Llano Chamber of Commerce

On October 25th, grab the kids and their carved pumpkins, and head over to Badu Park in Llano to watch them get sent down the river! This free event is an experience your whole family will love. Businesses, non-profits, and individuals will also be handing out candy. Check it out!

KNIGHTS OF COLUMBUS—BESTFEST visitfredericksburgtx.com

While Fredericksburg is known for Oktoberfest, Bestfest is another great festival on October 17th. Featuring craft beer, music, dancing, raffles, and children’s activities, this one-day event, put on by the local Knights of Columbus, is perfect for fall and anyone who wants to celebrate German food, culture, and fun.

Caroline Bradley, FCVB

Emma Miller

QUIET VALLEY HOMECOMING kerrvillefolkfestival.org/homecoming

For a change of pace, the Kerrville Folk Festival presents Quiet Valley Homecoming, an event that lets you reconnect with nature and your community. From October 23rd to 25th, enjoy a relaxed fall camping experience with additional surprises. Your troop’s $35 pass is good for the whole weekend. Quency Guerriero

WURSTFEST wurstfest.com

Perhaps one of the most well-known fall festivals in the Hill Country, Wurstfest kicks off in November with lots of German culture and Texas-sized fun. This festival has everything from food to music to carnival rides. Join in the fun starting November 6th through 15th.

M UST SE E | L I FE + C ULTU RE

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OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 2ND

Hill Country Mile Rod Run 100 N. Main St. | 8:00 AM Cruise into downtown Boerne for the Hill Country Mile Rod Run, featuring an impressive lineup of classic American cars, trucks, and motorcycles from 1985 and older. Enjoy live music, local craft beer, food, vendors, and plenty of automotive eye candy during this family-friendly Hill Country tradition. Vehicle registration is available online at hcmrr.com. OCTOBER 3 R D

NAMIWalks Kendall County 451 N. Main St. | 8:00 AM Join NAMIWalks Kendall County for a community celebration supporting mental health awareness and advocacy. Participants of all ages are invited to walk together in support of Mental Health for All. Registration is free, with fundraising incentives available, including the official 2026 NAMIWalks T-shirt for participants who raise or donate $100 or more. For more, visit namiwalks.org/kendallcounty. OCTOBER 3 R D

Boerne Book Festival 451 N. Main St. | 10:00 AM Join book lovers from across Texas for a day of book signings, author discussion panels, and a lot more literary fun. The festival, facilitated by the Patrick Heath Public Library, focuses on Texas literature and its rich history. The venue provides accessible parking, entrances, clear pathways, wide aisles, and accessible restrooms. Visit boernebookfest.com to learn more.

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Celebrate The Cibolo Gala 33 Herff Rd. | 6:00 PM Celebrate conservation, outdoor education, and sustainable living at The Cibolo’s 2026 annual gala. Held at beautiful Herff Farm, this special evening brings together community leaders, supporters, and guests committed to protecting Hill Country land and inspiring future generations. Attend as a guest, sponsor, or donor and help support The Cibolo’s mission. Learn more at secure.qgiv.com/event/ cibologala2026. OC TOBE R 1 0 T H

Kuhlmann-King Historical Tours 402 E. Blanco Rd. | 12:00 PM Step back in time and experience life as it was for Boerne’s founding families. As you tour the beautifully preserved homes of the Kuhlmann-King Historical Complex, you’ll hear fascinating stories about the families who helped shape our community. The Boerne Area Historical Preservation Society offers free tours on the 2nd and 4th Saturdays of each month. Learn more at bahpsboerne.org. OC TOBE R 1 0 T H

Blood Cancer United “Light The Night” Walk 1 Spurs Way, San Antonio | 6:00 PM Light The Night brings families, friends, businesses, and community members together to celebrate, honor, and remember those affected by blood cancer. The San Antonio-area event raises funds for blood cancer research, patient support, and advocacy. Registration is free, and participants can form teams, fundraise, and help bring hope and light to the community. To learn more, visit lightthenight.org/events/san-antonio.

BOERNEROOFS.COM

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An Americana Evening with Goldpine 325 Kreutzberg Rd. | 7:00 PM Husband-and-wife Americana duo Goldpine returns to Cave Without A Name for an intimate evening of original music. Known for striking vocals, bold harmonies, and thoughtful songwriting, Ben and Kassie have performed everywhere from Bristol Rhythm & Roots Reunion to Arrowhead Stadium. Experience their distinctive blend of heartfelt storytelling and harmony-driven Americana underground. For ticket information, visit cavewithoutaname.com. OCTOBER 17TH

Barktoberfest 2026 Main Plaza | 10:00 AM

Your Personal Price Plan® is here I can help you bundle your home & auto to create an affordable price, just for you. Call, click or stop by for a quote today. Ruben Cardenas Jr ChFC® CASL Ruben Cardenas Jr, Agent 410 E. San Antonio Avenue, Boerne, TX 78006 Bus: 830-249-3325 ruben@rubencardenasjr.com www.rubencardenasjr.com

Like a good neighbor, State Farm is there.® Prices vary by state. Options selected by customer; availability and eligibility may vary. State Farm Mutual Automobile Insurance Company, State Farm Indemnity Company,State Farm Fire and Casualty Company, State Farm General Insurance Company, Bloomington, IL, State Farm County Mutual Insurance Company of Texas, State Farm Lloyds, Richardson, TX, State Farm Florida Insurance Company, Winter Haven, FL

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Grab your pup and head downtown for Hill Country Animal League’s sixth annual Barktoberfest! This Oktoberfest-inspired celebration features doggy dash races, a costume contest, local beer, live music, food trucks, pet adoptions, a petting zoo, and more. Enjoy a fun-filled day supporting local animal welfare while celebrating Boerne’s pet-loving community. To learn more, visit hcaltx.org/Barktoberfest. OCTOBER 17TH

Growing Lavender in the Hill Country 33 Herff Rd. | 6:00 PM Spend an evening immersed in the beauty and fragrance of lavender at the Herff Farm. Begin the experience with lavender-inspired bites, cookies, and lemonade while shopping for lavender products. You’ll also learn lavender-growing best practices, its benefits and uses, and how to select the right cultivars for culinary use, crafts, and landscaping. Find more information at cibolo.org.

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Stillwater Camps Golf Tournament 36 Ranch to Market Rd. 473, Comfort | 7:30 AM Tee off for a great cause at Still Water Camps’ Annual Hill Country Golf Tournament. The event combines a day of golf, fellowship, and fun with a mission to make summer camp accessible to more local children. Proceeds provide camper scholarships and expand Still Water Camps’ outreach throughout the Hill Country. To register, visit stillwatercamps.org.

Cibolo Farmers Market Saturdays | 9am-1pm 33 Herff Rd. Boerne, TX

local. fresh. seasonal.

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Boerne Chamber Pickleball Tournament 7900 Fair Oaks Pkwy., Fair Oaks Ranch | 12:00 PM Serve up some friendly competition at the Boerne Chamber’s fifth annual Pickleball Tournament, presented by Alliance Credit Union. Designed for networking and fun, the event features beginner and advanced divisions, food and drinks, and an optional clinic for newcomers. Teams of two can compete in bracket-style play, and it’s open to Chamber members and all adults. Visit boerne.org for more info. OC TOBE R 2 9 T H

State of The City Address 202 W. Kronkosky St. | 10:30 AM Join the Boerne Chamber for its annual State of the City Address and Luncheon, presented by Liberty Capital Bank. Hear directly from the City of Boerne while enjoying a catered lunch at The Cana Ballroom. Seating is limited, so advance registration is encouraged. Chamber members, future members, and corporate sponsors are welcome. Please email steely@boerne.org to register.

cibolo.org

Want to be featured? G E T I N T O U C H AT CIT YLIFEST YLE .COM/BOERNE

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maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients:

• 2 ½ C rolled oats • 1 C pumpkin seeds, hulled • ½ C unsalted walnuts, chopped • 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) • 1 Tbsp water • 2 Tbsp avocado oil or vegetable oil • ½ C pure maple syrup, divided into 2- ¼ C servings

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

• ¾ C plain Greek yogurt of choice • ¼ C canned pumpkin puree • ¼ tsp cinnamon • ¼ tsp pure vanilla extract • 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated.

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yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Website: alyssalavy.com Instagram: @alyssalavyrd

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