PINKERTON’S BARBECUE Pinkerton’s Barbecue already made a name for itself in Houston, opened up a new restaurant on Houston Street near the new Frost Tower. Known for their chef-driven approach to classic Texas-style barbecue using old school techniques and elevated high-quality natural products, you can expect to find all your mouth-watering favorites, including glazed pork ribs, prime brisket, three kinds of sausage, turkey, and chicken wings, just for starters. Owner and Pitmaster, Grant Pinkerton, recommends the big beefy ribs which are rich, buttery, and full of flavor thanks to their proprietary rub. He calls them, “brisket on steroids.” All of the sides are made fresh in-house daily with must-tries on the menu being the Baller Rosemary Bacon Mac & Cheese, Duck & Sausage Jambalaya, and the scintillating Smoked Bread Pudding for dessert. Yowza! They have three patios to dine on as well as access to a spacious park nearby, perfect for an impromptu picnic. Spirits enthusiasts will also appreciate the curated craft cocktail menu which features high-end and rare bottles of bourbons. LITTLE RHEIN PROST HAUS Start a Deutschland food tour at the newly opened Little Rhein Prost Haus with two appetizers for the table to share. Kraut Balls are made of finely ground sausage, sauerkraut, and cream cheese, rolled and fried. The Prost Haus Sauce served on the side is a creamy mustard-based sauce so delicious you will want to bath in it. The second appetizer, the Reuben Egg Roll, is made from freshly roasted in-house corn beef shredded and combined with delicate sauerkraut, cabbage, and swiss cheese, also delicately fried and served with a side of mustard sauce. Move along next to German beer soup with Bavarian pretzel croutons as your second course. The chicken stock base is joined by the creamy, sharp flavor of cheddar cheese seamlessly infused with dark beer notes.
From here the menu opens—up with choices. Three Schnitzels are offered—pork Jaeger Schnitzel with a mushroom sauce, Rham Schnitzel made of chicken served with a peppered cream sauce, and the most famous—Wienerschnitzel made of tender veal and served with a traditional herbed butter sauce. All of the tender thin schnitzel cutlets are breaded and sautéed, resulting in a crispy crust and juicy center. Best Quality Daughter
Sausage in Germany is a source of much national pride—much like tacos in Texas. An estimated 1,500 varieties exist and are considered a common street food—just like tacos. Order the Sausage Tower consisting of Bratwurst, Knockwurst, Polish, and Nuremberg. Other sausage options include an Oktoberfest Platter and Sausage Paddles served with several sides. You had better save room for dessert! The Apple Strudel Cheesecake is sure to be a crowd-pleaser but the show-stopper is going to be the Black Forrest Cake Trifle. Picture a tall beer stein filled with alternating layers of chocolate sponge cake, dark and light chocolate mousse, luscious sweet cherries in syrup, and then topped with chocolate shavings. Located in La Villita in a renowned 174-yearold historic building, The Bombach House, previously housed the Little Rhein Steakhouse.
Project Pollo
Pinkerton’s Barbecue
PROJECT POLLO Next up, is a new fast-casual concept serving vegan dishes. Project Pollo is the hottest addition to the quickly growing plant-based food lifestyle. San Antonio will never stray too far from brisket, but this is a new delicious option where carnivores will graze. As you might have guessed, Project Pollo, which has multiple locations around San Antonio, including one on San Pedro near downtown, focuses on faux chicken options. Think Chick-Fil-A but saving chickens, instead of eating them.
Little Rhein Prost Haus
thesanantonioriverwalk.com
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