Category Archives: Reviews

The St. Anthony Hotel (San Antonio, Texas)

Being a Texan, I’ve spent my fare share of time in San Antonio–both as a child exploring the Alamo and reveling in the bright colors and festive sights on the Riverwalk, and as an adult.  Now, I can appreciate the vibrant culture, but also some different things about the city … the food, drink, and hospitality.

One of the historic hotels in Downtown, the St. Anthony, was built in 1909 and is steeped in history.  One of the first hotels in the city, it was originally called “Waldorf on the Prairie”, as it was compared to New York’s Waldorf Astoria but was in a city that, at the time, wasn’t a metropolitan city (hence “on the prairie”).  It’s said to not only be haunted, but also the place where Southwest Airlines was first conceived on a napkin at the St. Anthony Club …. which happens to have been the first place in the city to buy alcohol by the glass in 1959.  (Bc that’s the kind of history I care about.)

Picture courtesy of The St. Anthony

I’ve stayed at the St. Anthony hotel thrice now, and each time it has been a better and better experience.  My first visit was before its renovation, which took place 2012-2015.  While that seems like a long time for a renovation, they did it slowly and thoughtfully as to not disturb guests too much and retain as much of the history behind the hotel as possible.  And the result was goooooood.

Quite candidly, pre-renovation, the rooms were quite small and felt … tired.  Now, they’re anything but with all the modern amenities that you’d expect from a luxury hotel, but also little bits of history here and there.  Each hall and room have pictures and textures taken from the wildly extravagant annual Fiesta Coronation ball dresses, and event held at the St. Anthony for many years now.  The rooms have more muted colors–grays, blacks, and dark woods–with pops of emerald green, the favorite accent color of Dorothy Draper who redesigned the hotel in the 1950s.

Perhaps the best of the upgrades?  The beds and linens.  I slept incredibly well during my stay … and I nearly refused to get dressed after cuddling up in the robes and towels.  Luckily, I had meetings to get me out of the room or I may still be there.

The hotel’s long, opulent lobby overlooks Travis Park and is absolutely stunning.  The piano that was once played twice daily when the hotel was first built has recently been reacquired and it’s back resting in the lobby under the lavish chandeliers that adorn the length of the lobby.  Throughout we see the Draper green and furniture that’s a perfect marriage of old world, antique furniture and modern pieces.

New amenities include a heated pool overlooking Downtown (complete with cabanas and a full bar), a new, incredible restaurant, Rebelle (full review coming soon), and a craft cocktail bar, Haunt.  Haunt offers some unique cocktails named after the chimeras that roam the halls (and bathrooms and libraries) of the more than century old hotel along with some less complicated options.

The service throughout the hotel was impeccable, from the room service to the valet and hospitality at the restaurants and bars.  Everything was clean, well kept, and tidy.  (Confession: I usually carry Lysol cloths and wipe down a room upon checking in, but I didn’t feel the need this time.  Saves some time, for sure.)

My favorite hotel indulgence is morning room service and spending a lazy morning wallowing in bed.  The food arrived faster than expected and it was all perfect (and surprisingly less expensive than other setups I’ve enjoyed).  Humblebrag, but actually true … I think the croissant was perhaps the best one I’ve eaten since I lived in Paris.

With rates starting around $200, the location and overall experience can’t be beat.  I’m personally looking forward to a return visit … especially once the spa that’s slated for later in 2017 opens.


The St. Anthony, a Luxury Collection Hotel
thestanthonyhotel.com
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300 East Travis Street
San Antonio, TX, 78205
(210)227-4392 | Reservations: (866)716-8136

***Many thanks to The St. Anthony for hosting me!***

“Surprise I’m Drunk” tank: Friday + Saturday, sold out at ShopRiffRaff.com, similar at buymebrunch.com


MY COMPLETE SAN ANTONIO GUIDE

#SusieDrinksSanAntonio on Instagram

Salsa Limon – Fort Worth Centro

I’m pretty sure most Fort Worthians (I think that’s what we are called) will agree that Salsa Limon turns out some of the best tacos this side of Arlington. That said, I was really excited to hear that they opened a new location in downtown Fort Worth in the Tower building. This isn’t just a typical Salsa Limon … oh no … because this one serves liquor. Now you can get a margarita or a spiked agua fresca while enjoying the yummy tacos. Blessed be the taco gods.

Salsa Limon is trying to honor and preserve true Mexican taquerias–they use only the freshest ingredients. Their best selling taco is the El Capitan, which just happens to be my personal favorite. A buttery, toasted flour tortilla, Oaxaca-Jack cheese, pickled cabbage, onion, cilantro, and whatever filling you want. BRB I have to go wipe my drool real quick. I’ve always gone with my “safe” order of a Chicken El Capitan, but I got to experience some different meats that might have changed my order. I tried the Tripa for the first time last week, and to my surprise, I enjoyed this Mexican delicacy. If you want to just trust me that it’s really good, but not know what part of the animal it comes from … stop reading now. For those of you who are curious: cow intestine.

Now for the salsa. I may or may not be known to ordering large quantities of their amazing salsa and to keep it in my fridge … but let’s not spread that around. So the tomatillo (my favorite) and piquin are traditional taqueria salas, and the jalapeño and habanero are family recipes. Basically, if you haven’t tried all of their salsas, especially the jalapeño, you must. I personally believe that the range from mild to crazy hot goes a little like this: tomatillo > piquin > jalapeño > habanero. Salsa Limon says that piquin is spicer than the jalapeño, but try it at your own risk.

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The difference between this location and the others, as previously mentioned, is that they have booooooze to calm your fired-up taste buds. I would recommend the sour margarita as it’s as pure a margarita as you can get here. All the limes are squeezed by their fun orange juice machine regularly, so it’s fresh fresh fresh. Not into margraitas? You can also add rum, vodka, or gin to their agua frescas. I personally enjoy the hibiscus tea with gin.

 

Bonus- This location is perfect for late night. I have always felt that downtown Fort Worth was lacking in late night eats- problem solved. They are open till 3 am Friday and Saturday nights. Double bonus- they have a pretty great patio that looks onto the streets of downtown.

Salsa Limon- Centro
Website
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550 Throckmorton Street (Fort Worth)
817-615-9760

Hours:
Monday- Thursday: 7am-10pm
Friday- Saturday: 7am-3am
Sunday: 7am-9pm

 

Seaworthy at the Ace Hotel (New Orleans)

I am always saddened by peoples’ dismissal of New Orleans as a party town … I mean, it totally is, but there’s a lot more to it than the partiers who are laissez les bons temps rouler-ing.  I was delighted to get out of the French Quarter bubble on my last trip to visit the new Ace Hotel in the CBD (Central Business District) and dine at Seaworthy, the slightly “hidden” seafood restaurant marked by the eerie glow of a green neon sign.

The space is old school New Orleans, a little hipster and a little southern with elegant touches of brass here and … well, everywhere.  You can choose to sit at the bar by the entrance that is both for booze and oysters–both of which were fresher than expected in many ways–at a table in the dimly lit dining room, or on the patio.   Their patio is just about the closest thing as I’ve found to heaven in New Orleans (without being a tiki bar) thanks to the preservation of the building itself, the minimal (yet unmistakable) nautical decor, and the globe lights adorning every inch of the place.

The drink program here is very well done with bar director Lauren Schell at the helm.  (See what I did there?)  The cocktail list was a mix of classics (think Fishhouse Punch and Sidecars) and more “au courant” options like the Holywater (spiced rum, cognac, Green Chartreuse, almond syrup, grapefruit, lemon, lime, and angostura bitters) and the Good Ships/Wood Ships (the Tales of the Cocktail Daiquiri Seasonal Feature with El Dorado 5yr rum, Genepy des Alpes, pamplemousse liqueur, and lime).  The wine and beer list are respectable with very limited but well selected options in both categories.  (Really … there are only 11 by the glass options for wine making it a snap to choose which to order.)

As the name implies, the food menu is decidedly seafood-slanted.  The oysters on the bar beg to be slurped as much as the drinks, so who were we to deny them the joy of being dinner?  (Just ask for extra crackers if you’re into carb-loading your oysters.)  Also not to be missed is their ceviche (Gulf fish, lime, brunoise of habañero chilies, sweet peppers, herbs) served with unexpectedly delicious grit crisps.  The Gulf fish was surprisingly delicious and tender … and we may have ordered a second bowl of it.

Overall, the restaurant is worth a visit, if not for dinner for at least a happy hour with a couple (five) cocktails and a found of their fresh-as-they-get oysters.


SEAWORTHY at the Ace Hotel

seaworthynola.com
630 Carondelet Street (Central Business District), New Orleans
(504) 930-3071

Pappas Bros. Fall/Winter Cocktail Menu

The (arguably) cooler weather means bars and restaurants are bringing out their fall and winter offerings.  Pappas Bros, one of Dallas’s classic steakhouses, rolled out four fall-inspired options that are real stunners.

COLUMBIA RIVER FIZZ | Strawberry Infused Aviation Gin, André Clouet Rosé Champagne, Giffard Vanilla, Becherovka, lemon, egg white, orange blossom water

This delightful fizz doubles down on the fluff with an egg white and champagne, giving it a generous head that makes the whole drink rich.  The strawberry infusion offsets the herbaceousness of the Becherovka.

ARUGULA GIMLET | Wheatley Vodka, John D. Taylor Velvet Falernum, lime, arugula

RIVAL SIBLING | Larressingle V.S.O.P. Armagnac, Navarre Rosé Pineau des Charentes, Amaro Nonino, angostura, flamed orange

PAPPAS BROS. IRISH COFFEE | Jameson Black Barrel, Amaro Montenegro, dark sugar blend, coffee, lightly whipped cream

It’s easy to go wrong with an Irish coffee, but Pappas Bros got it right.  The whipped cream was the perfect texture and the coffee was rich.

In addition to these four seasonal cocktails, Pappas Bros. has a full menu of classic cocktails with a twist and bartenders that can whip up whatever you fancy.  And, as always, they have a generous whiskey selection along with other high-end spirits.

PAPPAS BROS STEAKHOUSE
pappasbros.com
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10477 Lombardy Lane
(214) 366-2000

Oni Ramen

In the wake of losing Kin Kin Urban Thai, the space has taken new life as Oni Ramen–it’s a super casual atmosphere that provides you with super quick service a la other quick serve restaurants at lunch and table-side service at dinner. One of the biggest bonuses Oni provides are its hours–Friday and Saturday night they stay until 4 am. I mean Whataburger is great, but fatty, rich ramen sounds like a way better late night choice to me.

Oni has a few speciality ramen options on their incredibly straightforward and simple menu, as well as their signature miso (my personal favorite). From there, you can build your own if those options aren’t doing it for you. Pick a classic ramen then add extra protein, vegetables, and spice of your choice. Toppings include pork belly, chicken thighs, tempura shrimp, soft or hard-boiled eggs, leafy greens, bean sprouts, corn kernels, and many more. But, choose wisely when picking your spice … this isn’t the time to show off in front of you buddies. If you order it too spicy- you’re SOL because they won’t remake your ramen. The “mild” spice is made with ichimi togarashi pepper, “medium” is made with Aleppo and Thai pepper, “hot” is made with habanero and ghost pepper, “fire” is made with ghost/7-pot and scorpion pepper … and then there’s “demon”–a mix of scorpion X and Carolina reaper pepper. I was scared to go beyond “medium” for my whole bowl, but my spice tolerance isn’t that high. From my experience, there is a huge jump in spice between the “medium” and “hot”.

Tonkotsu: pork belly and light chicken broth seasoned with soy

Tonkotsu: pork belly and light chicken broth seasoned with soy

I tried their signature miso–pork belly, corn, bamboo shoots, and sprouts–that was absolutely delicious. The broth was super flavorful and the pork belly was fall- apart tender. I want to go back to try different things, but I really just want more of this signature miso. Life is hard.

GF? Vegetarian? They are super accommodating to customers’ dietary needs. They have a gluten-free ramen item (salt ramen with shirataki-yam noodles), a vegetarian option (cabbage-soy broth topped with woodear), and all ramen is available low sodium.

Ok, what about the drinks? My favorite thing to order with my piping hot ramen is cold sake. Oni has a Gekkeikan Sake machine that pours delicious, cold sake that can be ordered by the carafe. They also have a handful of other sake available along with cocktails. For cocktails, my favorites were the Gomper-san and the Lychee Mule. Drink prices are great all the time at Oni, but for a really good deal, go during happy hour.

Oni Cocktail Menu

Oni Cocktail Menu

BONUS: Tag #‎MyOniBowl for a chance to be featured at Oni as the Ramen Bowl of the Week where other diners can order, eat & enjoy your ramen customization process.

Oni Ramen
oniramen.com
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2801 W 7th Street (Fort Worth)
817-882-6554

Hours: Sunday-Thursday 11am-2:30pm/5pm-10pm
Friday-Saturday 11am-2:30pm/5pm-4am

Milagro Tequila

To me, it always seemed that tequila was the shot you ordered after you had a few too many and needed an excuse for eating late night pizza. After my night of tequila tasting with Milagro Tequila, the spirit is so much more to me.

milagro-3

The night was an in depth look into the smells and tastes of different types of tequila. Before tasting anything, we were given an aroma kit with samples of all the different notes you get from tequila. (I think of doing this when tasting wine, but not tequila.) The twelve aromas ranged from lemongrass and pineapple all the way to black pepper.

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Now, Milagro is no ordinary Tequila. When the owners tasted the final product, they said it was a miracl (hence the name Milagro). The owners wanted to pay homage to the heritage of tequila, and it shows in the process. This tequila is made from 100% blue agave tequila from the Jalisco Highlands. (Blue agave is sweeter and creates a more fruity and aromatic tequila.) The master distiller employs a century old cooking method using a traditional hand built brick oven. The agave is slow-roasted for 36 hours. That is a long time in the tequila world, but it creates a much better tequila. Once the agave is roasted, it goes into Milagro’s two pot system for the distillation, a pot still and a column still. The column still creates the smoothness found in Milagro.

 

Curious as to how good Milagro really is? Milagro entered the San Francisco World spirit competition in 2007. The Select Barrel Reserve Repasado was awarded best of show. Not only did it beat out other tequilas- but rums, gins, and vodkas. Milagro currently has more awards than any other tequilas. Milagro ranges from $37 for Milagro Silver to $102 for the Select Barrel Reserve Anejo. My personal favorite is the Milagro Añejo. It has been aged in American oak barrels between fourteen and twenty-four months. This aging process gives this tequila a spicy and savory taste.

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MILAGRO TEQUILA
milagrotequila.com
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Grayson Social, Downtown’s Newest Southern Spot

Grayson Social, one of the latest restaurants to appear in Dallas, is Darlene Marcello and Daniel Tarasevich’s brainchild with a southern accept. Located in the old LTV Towers on Elm Street, the social club offers comfort food in setting equally as comforting, all while maintaining a sense of sophistication.

The sumptuous downstairs area has ample dining space as well as an outdoor patio just beyond the impressive bar. Up the lavishly carpeted stairs flanking the hostess stand is a “members only” area, which provides slouch friendly couches and chairs along with a sense of exclusivity. Throughout the restaurant, marble tables are adorned with elegant, old volumes bookmarked by roses and adding to the atmosphere are wall mounted antlers and framed drawings of flowers.

Courtesy of Grayson Social

Courtesy of Grayson Social

The private upstairs area is for members and high spenders only. (Non-members must spend a minimum of $1,000 to feel like they’re a part of the secret club … womp womp.) Currently, the only way to become a member is by knowing someone who is already a member. It’s literally a “who you know” situation. Some of the benefits include:
– 15% discount on full-priced menu items
– Free WiFi (hello, business lunch)
– Exclusive invitations to special events
– A complimentary bottle of champagne and birthday cake for members’ birthdays
– Monthly previews of food and drink before they’re released to the downstairs peasants (don’t worry, we’re down there, too)

Each membership is valid for one year and will be automatically renewed as long as restaurant privileges are used throughout the year. It seems as if the hardest part about being a member is simply becoming one – after that it’s all bourbon and biscuits. 

Courtesy of Grayson Social

Courtesy of Grayson Social

I stopped by Grayson Social for their Bourbon & Biscuits event last night, which was a formal presentation of the restaurant and its offerings. A seemingly millennial crowd filled the posh space, (all of whom seemed like they just came from the office) and mingled with featured bourbon cocktails in-hand. As the event name suggests, bourbon cocktails and their “killer” biscuits were free flowing all evening long. 

The bourbon drink menu consisted of several creative concoctions such as the Bacon Bourbon Manhattan, the Vanilla Old Fashioned, and the Campfire Cocktail. The bourbon of the evening was Yellow Rose Distilled Outlaw Bourbon Whiskey, which is hand made from 100% corn and pot distilled right here in Texas. Many of the drinks included unique ingredients or elements such as house-cured beef jerky, rose essential oils, bacon-infused bourbon, and house made marshmallow syrup. (Can you say “yum”?)

The Campfire Cocktail was a mix of bourbon, whiskey, house made marshmallow syrup, and topped with a toasted marshmallow (my inner child jumped for joy). I fully expected this cocktail to be overbearingly sweet but was pleasantly surprised. The Beef & Bourbon (bourbon (duh), maple syrup, myrrh, cypress, honey, and a side of house-cured beef jerky) was also delicious. I may or may not have chosen these drinks because they came with an edible component … sometimes you need a little bite.

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The appropriately named Killer Biscuits were unreal with flavors ranging from Margherita and pecan bacon to pimento cheese and pineapple coconut. Fear not, they also serve a classic buttermilk biscuit for all those set in their traditional ways that are served with house made jams like raspberry ancho chile, blueberry ginger, and strawberry lime. Also available for our noshing pleasure was a buffet line of fried chicken, a salami and prosciutto bar, and several ice creams.

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Getting to Grayson Social is pretty straightforward. Valet is available if you enter on the Pacific Side, and there is a public parking garage right next door. From what I tasted at this short event, I would highly recommend visiting Grayson Social for brunch, lunch, or dinner so long as you try the biscuits, the fried chicken, and the bourbon. 

Grayson Social
graysonsocial.com 
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1555 Elm Street (Downtown)
(972) 232-1728

Mí Día From Scratch

DFW has some serious options for Mexican food, but we’re so accustomed to the watered down (yet still delicious in its own way) Tex Mex that we forget that there are authentic options out there–Javier’s, Meso Maya, Mí Día, and more.  Mí Día From Scratch recently opened its second location in Plano, and it features the food we’ve come to expect from Chef Gabriel DeLeon that blends authentic Mexican cuisine with tastes of Santa Fe and a bit of Tex Mex.

The food is incredible (and we’ll get to that in time), but the real winner here is those of us who enjoy a drink from time to time.  Their extensive Tequila Tower offers quite a few high end tequilas for their hand crafted drinks, and they’ve even  infused their own tequilas to use in their signature drinks like the Blueberry Habanero Margarita featuring their blueberry-infused Patrón Silver, Cointreau, habanero, lemon, and agave nectar and the Riviera Maya with Strawberry-Infused Dulce Vida Blanco tequila, St. Germain, Coiuntreau, lemon, and agave nectar.  The infusions are flavorful without being overpowering, and the Patron XO infused with dark cocoa and strawberry is not to be missed–rich yet strong and perfect to sip with dessert.

The food has been some of the most unique and authentic seen from a Mexican restaurant in the area since the opening of the original location in Grapevine.  Make sure to call over their fully stocked tableside guacamole cart and start with a giant Molcajete of fresh guac made with your instruction for $15 (enough for 4-6 people)–and don’t forget the bacon.  Their Sopes de Carnitas (corn masa boats with black beans, pork carnitas, queso fresco, pickled onions) were also a nice start to the meal with a nice tang from the roasted tomatillo salsa.

 

Their menu, as mentioned, offers traditional Mexican options along with some Sante Fe and Tex Mex options.  Everything ordered was incredible, but the biggest upset was that our stomachs weren’t large enough to put away more of it.  Standouts were:
Wood Grilled Banana Leaf Wrapped Salmon (rubbed with achiote, citrus, served with morita whipped potatoes, sautéed chayote & mango-lemongrass mojo): the fish was fresh and the citrus gave it a nice brightness.
Duck Carnitas (Maple Leaf Farms duck, pickled onion, roasted poblanos, micro cilantro, chile morita on flour tortillas): these little tacos served flat were delights thanks to the richness of the duck.
Codorniz (pecan-grilled Manchester Farms whole quail served with guajillo rice & charro beans): these little beauties were tender and exquisite … I may upgrade to the three-bird plate next time.

 

While the meal was amazing, I’m pissed I didn’t go for the Quesadillas de Huitlacoche (Sautéed Mexican truffle, queso asadero & roasted veggies between house made blue corn tortillas) because they sound ah-mazing.  Also a huge miss?  Not saving room for dessert.  (I mean … a Deconstructed Mexican Macaron?  How did I miss that?)

… a return trip must be planned.


MÍ DÍA FROM SCRATCH

midiafromscratch.com
PLANO: West Plano Village, 3310 Dallas Pkwy #105, (972)403-7474
GRAPEVINE: 1295 S Main Street, (817)421-4747