Bacon: Because even fat pigs deserve a home: Bacon. Conceived by the motliest of crews, this porcine transformation of the Screaming Goat bungalow sees chefs from Along Came a Slider and El Arbol work wonders on 150lbs of p-belly cured in-house daily...more
Barleyswine: From the esteemed chef behind Odd Duck, Barley's a cozy, four-table spot serving whole-hog dishes like crispy pig tails w/ pickles and stuffed-then-fried pig's foot...more
Wholly Cow: Operated out of a tiny Star-Grill Food Mart by a trained opera singer from New Braunfels who helped start up San Antonio's Rudy's BBQ, Wholly pushes patties of grass-fed beef sourced directly from his family's farm in Fredericksburg...more
John Mueller BBQ: After a five-year hiatus, third-generation pitmaster John Mueller had some 'splaining to do, so we sat down with him at his newly opened South 1st trailer to learn grandfatherly lessons, rub elbows with the rub, and ask childish questions about sex...more
Papi Tino's: Named for the architect owner's late grandfather, Papi Tino's head chef, who's taught culinary arts in Mexico City, puts out hearty staples like a summery Salpicon de Res (cold shredded-beef salad), Chilaquiles (crunchy tortilla chips, melted "quesadilla cheese", chicken, Mexican cream), and chicken/cheese enchiladas three ways...more
Published: December 26, 2011 at 4:00am EST
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