Culinaria’s winter edition of San Antonio Restaurant Week is back for its second year with even more delicious food options to choose from. With over 60 participating restaurants, it’s impossible to make reservations at all of them. Here’s a cheat sheet to guide you through the exciting event. With lunch and dinner daily ($10 or $15 for lunch and $25 or $35 for dinner, depending on the restaurant), you can squeeze in at least a dozen meals before the week is through. And don’t feel bad for overindulging—a dollar from every lunch, and $2 from every dinner supports Culinaria and its programs.
Be among the first to dine at the newest Pearl-area hotspot, which just opened in the former Grayson Street Eatery. The specific menu for Restaurant Week still hasn’t been released, but expect comfort classics with an upscale twist, like the Cheeks n Buns (barbacoa sliders with cilantro ginger slaw) and Chicky Licky (confit chicken banh mi with miso aioli and mixed herbs). With James Moore, previously of Boiler House and Max’s Wine Dive, at the helm, you know the food will be worth the reservation. 521 E. Grayson St., 210-481-8776, grayzeongrayson.com
Chef Mark Bliss is no stranger to fine dining. But just because he has years of experience doesn’t mean he’s out of surprises for his diners. Start with appetizers ranging from chicken fried oysters to Japanese Hamachi tostadas and settle in for the main course that includes a vegan platter, Australian lamb chops and shrimp risotto, among other options. If you have any room left, dip your fork into the flourless chocolate cake—it’s arrives complete with coffee gelato and bourbon caramel sauce. 926 S. Presa St., 210-225-2547, foodbliss.com
Tacos and Tequila
No culinary week in San Antonio would be complete without a little Tex-Mex and you won’t be disappointed in the twist this place puts on that genre. Appetizers like “not”chos, which feature sweet potato chips, fried eggs and pulled pork, start things off in a Twilight Zone-like blend of familiar and new. The main course includes a selection of tacos with fillings like fried artichoke hearts and orange sriracha chicken—options that go far beyond your typical bean and cheese. Plus, as a Tier Two restaurant, a three-course dinner is only $25 and lunch, at $10, is a steal. 1915 Broadway, 210-314-8226, tacosandtequilatnt.com
Sweet Fire Kitchen
If you’ve yet to visit the remodeled La Canter Resort, this week presents the perfect opportunity. At Sweet Fire Kitchen, appetizers include a choice of beef cheek ravioli or chilled winter vegetable salad topped with duck confit. Figuring out which main entrée to order will be the real struggle, with dishes that include an espresso rubbed pork chop with sweet carrot puree or a beer can Hill Country quail with blood orange gellee. The traditional cheesecake is taken up a notch here through its rootbeer float flavor. 16641 La Cantera Pkwy., 210-558-6500, destinationhotels.com/la-cantera-resort-and-spa
Grey Moss Inn
Tucked away amid oak trees, the Inn makes visitors feel like they’re on a retreat from the city—even though they’re just outside of town in Helotes. Its romantic atmosphere and top-notch steaks are one reason to visit. The varied Restaurant Week menu is another. Chef Sean Giessler will offer lobster bisque to start followed by his famous mesquite grilled filet with creamy crab sauce and gorzozola mashed potatoes. Not up for beef? The wild caught salmon is a treat. For dessert, choose from a praline ice cream parfait, marscapone cheesecake or cream and lemon curd. 19010 Scenic Loop Rd, 210-695-8301, grey-moss-inn.com
Max’s Wine Dive
You may have tried their to-die-for fried chicken but Chef Lionel “Butch” Blache proves there are other reasons to visit this Quarry Village spot. Potpie is turned into fine dining cuisine with the addition of King’s Ranch rabbit while a duck leg becomes delectable after being braised in white wine and served with caramelized fennel. Thankfully, dinner includes all three courses because if we were forced to select just one it would have to be dessert—either a bourbon pecan bread pudding or Butterfinger cake with chocolate ganache. 340 E. Basse Rd., Ste. 101, 210-444-9547, maxswinedive.com
For a full list of participating restaurants, visit culinariasa.org. Reservations, though not required, are strongly recommended throughout the week.