Showing posts with label out. Show all posts
Showing posts with label out. Show all posts
Sunday, April 19, 2015
The Weekend Gourmet Dines Out for October Featuring Bohanans Prime Steaks and Seafood
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| The addition of orange juice and Grand Marnier made this margarita special! |
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| My Crimson Pearl was pretty and tasty... and plenty potent! |
Right about then, our appetizer arrived. We decided to share a Jumbo Lump Crabcake, which we agreed was hands-down the best crabcake wed ever tasted. Imagine huge lumps of sweet crab with just enough binding to hold them together. Then imagine that its perfectly seared and served with slightly spicy remoulade sauce. Simply put, it was perfection.
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| The name doesnt lie: Jumbo Lump Crabcake...jumbo being the operative word! |
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| Rich and delicious Tortilla Soup: Chef Marks famous recipe. |
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| Heirloom Caprese Salad...some of the creamiest fresh mozzarella Ive ever tasted. |
Before we knew it, it was time for the main event: our entrees and side dishes. We decided to try one steak and one seafood entree, and our waiter encouraged us to try the very special bone-in New York Strip that had been dry aged for 45 days. Yes, please! Our mouths were watering before it ever made it to the table. We also ordered the Mesquite-Grilled Snapper Royale topped with lump crab, scallops, and chanterelle mushrooms in a creamy sauce. The fish was cooked very nicely, moist on the inside with just enough spice. The creamy sauce was rich, but not overly so. As much as I enjoyed the fish, I have to admit that the steak was the true star of the show!
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| Seared red snapper topped with more lump crab, scallops, and mushrooms. A little smoky, a little creamy... and all good! |
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| THE best steak Ive ever eaten: a bone-in New York Strip dry-aged for 45 days. Perfection. |
Im a Texas gal...Ive eaten a lot of steaks in my life. I can say without a doubt that is the very best steak Ive ever tasted. Ever. It was juicy, tender, and full of beef flavor. We were both grinning like giddy kids playing hooky from school while we ate this steak. To accompany our steak and fish, we sampled two side dishes from their large selection: Lobster Creamed Corn and White Truffle Oil Steak Fries. Both were rich and totally splurge-worthy. If youve never tried truffle oil fries, do yourself a favor: TRY IT!
By then, we were getting very full. Luckily, Chef Mark stopped by our table to chat with us for a bit...which gave us enough time to digest just enough to share one dessert. After looking over the menu, I asked Michael if we could get a flaming dessert. I absolutely love the theatrical element of leaping flames as its flambeed tableside...so dramatic! We settled on Strawberries Imperial served over vanilla ice cream. We had enjoyed something similar for dessert while on vacation in Cancun years ago, and we loved it!
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| The perfect ending: flambe strawberries served over vanilla ice cream... a show stopper way to end a meal! |
This dessert was delicious: not too sweet and full of fruit flavor. One of the best parts of a flaming dessert is that you get a show with your dinner! We were remarking what a fabulous meal it was, when we received one final surprise: two flutes of champagne were sent to our table to cap off this fabulous meal. There are few things I love more than a glass of good champagne, so it was the perfect ending to a remarkable meal!
Bohanans is a wonderful restaurant thats ideal for any special occasions you may be planning. Ive already requested that we celebrate our anniversary here in December! Attendant service, beautiful and romantic atmosphere, and amazing food. What more could you want?
Disclaimer: Bohanans provided us with a complimentary meal to facilitate this post. The menu items were of our choosing, and the opinions stated mine.
Saturday, February 14, 2015
The Weekend Gourmet Dines Out for April Featuring Sea Island Shrimp House
Disclosure: Sea Island hosted our visit to facilitate this feature. All opinions expressed are my own, and all photographs are copyrighted by Michael K. Garcia. They may not be copied or otherwise used without prior permission.
Monday, February 9, 2015
The Weekend Gourmet Dines Out for December Boiler House Texas Grill Wine Garden
We then shared two entrees from the Boiler Cuts section of the menu, one seafood and one venison. First out of the kitchen was the delicious Pan Roasted Salmon with Creamed Bacon Spinach and Pickled Asparagus. It was followed by Texas Hill Country Axis Venison Loin with a Wild Berry Demi Glaze and Whipped Potatoes.
We opted to share dessert and were thrilled when a gorgeous dish of White Chocolate Peach Bread Pudding with Kraken Run Butterscotch Sauce, Sea Salt and Candied Pecans came out from the kitchen. We love bread pudding, and this is one of the best weve had in ages! It was rich and moist, with tons of fresh peaches and a sinful salted caramel sauce.
Our fruity bread pudding was perfectly paired with a delicious and slightly sweet Lietz "Dragonstone" Riesling from Germany. It was the perfect ending to a fabulous meal! As you can see, we enjoyed all of the wines that we sampled with our meal that evening -- everything from bubbly prosecco to a robust Syrah.
Disclosure: We were provided with a complimentary dinner and wine pairings to facilitate this feature. We received no further compensation, and all opinions are my own. Photographs are copyrighted by Michael K. Garcia and may not be copied or otherwise used without prior permission.
Thursday, February 5, 2015
The Weekend Gourmet Dines Out for August Myrons Prime for Culinaria Restaurant Week
One of our favorite San Antonio food events is the annual Culinaria Restaurant Week! This year’s event was held the week of August 17-24. Restaurants all over the city offered diners reduced-price multi-course lunch and dinner menus. Lunch menus were $15, and dinner menus were $35. Culinaria Restaurant Week is a fantastic way to visit a great restaurant and enjoy an appetizer, entrée and dessert for a lower-than-usual price point. This year, Michael and I visited Myron’s Prime Steakhouse for for this month’s The Weekend Gourmet Dines Out feature. We have been meaning to pay Myrons Prime a visit, and this is the perfect opportunity to make that happen! Myrons original location is in nearby New Braunfels, and they opened their San Antonio location two years ago.
Myrons has quickly become one of the most popular steakhouses in town. They served midwest prime beef, which represents the top 2% of beef in the United States. They also offer great seafood selections, and the food is served in a upscale environment. We arrived at the Alon Town Center and parked our car. We were immediately impressed with the modern decor inside: low lights, and lots of wood and leather. The hostess greeted us with a smile and seated us immediately. Our friendly server came by with hot bread, butter and ice water for us to enjoy while we looked over the Restaurant Week menu. It was a Friday night, and the restaurant was packed with hungry steak lovers. Michael and I wanted to make sure to feature as many menu items as possible, so we discussed which of us would order what. As you can see from the menu, we had quite a few options to choose from.
Myrons has quickly become one of the most popular steakhouses in town. They served midwest prime beef, which represents the top 2% of beef in the United States. They also offer great seafood selections, and the food is served in a upscale environment. We arrived at the Alon Town Center and parked our car. We were immediately impressed with the modern decor inside: low lights, and lots of wood and leather. The hostess greeted us with a smile and seated us immediately. Our friendly server came by with hot bread, butter and ice water for us to enjoy while we looked over the Restaurant Week menu. It was a Friday night, and the restaurant was packed with hungry steak lovers. Michael and I wanted to make sure to feature as many menu items as possible, so we discussed which of us would order what. As you can see from the menu, we had quite a few options to choose from.Myrons Prime Culinaria Restaurant Week
Dinner Menu
House Iceberg Wheel Salad With your choice of our house-made dressings
Choice of one of the following:
Salmon with Buerre Blanc over Basmati Rice with Asparagus
and Carrots
and Carrots
Slow Cooked Pork Chop with Apple Chutney, Basmati Rice with Asparagus and Carrots
Marinated Bone in Chicken Breast with a Rosemary White Wine Sauce, Mashed Potatoes, Asparagus and Carrots
4oz Filet Medallion and Shrimp with Red Wine Demi-Glace, Mashed Potatoes, Asparagus, and Carrots
Choice of one of the following:
Warm Chocolate Cake
Cheesecake with Fresh Berries
Warm Chocolate Cake
Cheesecake with Fresh Berries
We both started with the salad, opting to have it topped with Myrons house-made ranch dressing and blue cheese crumbles. The dressing was full of zesty flavor, and the hot bread and butter was the perfect salad accompaniment.
For our entree selections, we decided the best approach was to order the Fillet & Shrimp and the Salmon with Beurre Blanc. We wanted to see how Myrons prepared both steak and seafood, and this was a good way to sample a bit of both.
Michaels fillet was cooked perfectly medium, and it had a nice beefy flavor. The shrimp were large, plump and juicy...and they featured a nice amount of spice. The side dishes were prepared well too. The mashed potatoes were creamy, and the asparagus was steamed perfectly al dente.
I opted for the Salmon with Buerre Blanc. It was cooked perfectly juicy, and the buerre blanc had a hint of lemon. The flavorful rice pilaf was a nice side dish, and I appreciated that they subbed in steamed broccoli for asparagus for me. They didnt have to make a substitution to the Restaurant Week menu, but they did. Thats just the kind of customer service that we love!
For dessert, I called quickly called dibs on the Warm Chocolate Cake. Michael loves cheesecake, so he was perfectly happy to order the Cheesecake with Fresh Berries. Both desserts were very good and a perfect ending to our meal. The cheesecake was creamy and rich, and the chocolate cake was fudgy decadent goodness!
Disclosure: We were provided one complimentary Restaurant Week dinner at Myrons Prime to facilitate this article. All opinions expressed are my own, and all photographs are copyrighted by Michael K. Garcia. They may not be reprinted without permission.
Saturday, January 31, 2015
The Weekend Gourmet Dines Out at Salatas Next Generation Salad Bar
The variety of ingredients offered on Salatas salad bar is amazing! Starting with several types of salad greens, your personalized creation is assembled in front of your eyes by a friendly server in a large metal bowl. You can choose from a variety of chopped veggies, beans, nuts, fresh and dried fruits, cheeses and a variety of proteins. The prices cant be beat: a large salad is $8, and a wrap is $7. For $2 extra, you can add one of several flavors of diced chicken breast...and for $3 extra, you can add flavored shrimp or grilled salmon. I had a great time creating my salad. They also offer several varieties of soup daily to pair with your salad or wrap.
If you live in a city where Salata is currently located, I hope youll stop in and check them out soon! Their new salad bar concept is really fun...and the food is fresh and delicious. Were already planning a repeat visit very soon. Salata offers so many ingredients that you can create a variety of salad combinations. In the mood for Mexican? Stick with spicy and savory ingredients and the Chipotle Ranch dressing. Feeling like something sweet? Go with fruit, nuts, shrimp and Fat Free Mango dressing. The possibilities are endless...and healthy!
Disclosure: Salata provided us with a gift card to purchase two entrees to facilitate this feature. I receive no further compensation, and all opinions expressed are my own.
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