All Cities

(From June 2011) Boehler’s, with roots going back 120 years into San Antonio’s Germanic past, moved into these tilting dining rooms almost as soon as Liberty Bar moved out. The country-rustic dining rooms remain un-changed, and dishes reflect the Boehler family’s Teutonic heritage, but expect some Southern Americana as well. We had a long-simmered pot roast and a moist and unexpectedly peppery filet of salmon with ginger sauce. The crab cake, similarly peppery, came with a harmoni-ous mango sauce. Informal and cheery, Boehler’s is a nice addition to the area. Bar.

Leave a Review

(From March 2011) Located on Fort Bliss and open to the public, this authentic biergarten is owned and operated by the German Air Force, which imports all manner of foodstuffs straight from the fatherland. Warm, filling sustenance can be found in a plate of tender beef rouladen or wiener schnitzel, pounded thin and lightly fried, with lemon wedges on the side. But the German sausage plate wins top prize in our book. And the beer selection is unmatched anywhere in the country, as many, if not most, of the beers are available only here (and in Germany, of course). Although the casual dining room is rather utilitarian, the patio is outfitted with lawn furniture, a few awnings, and desert plants. The variety of customers provides most of the atmosphere. Bar. Enter Fort Bliss at Biggs Gate (Airway & Geronimo); show the guard your vehicle registration and insurance, as well as government-issued IDs (this is a military base, folks, but the food is worth the hassle)

Leave a Review

(From November 2011)

The end of the world must be nigh: Authentic German food has arrived in McAllen. Encouraged by traditional music in the background and a German beer in hand, we ordered classic Jägerschnitzel, thinly sliced pork loin tenderized, coated in bread crumbs, and smothered in a creamy mushroom gravy; it came with red potatoes that had been cooked with bacon and onions and browned until slightly crispy. Save room for desserts like the cherry streusel: a generous slice of cherry-studded white cake topped with buttery sugar crumbles, vanilla ice cream, and homemade whipped cream. Everything is made to order, but the service is seldom slow. Beer & wine.

Leave a Review

(From January 2011) This heart-of-downtown lunchroom is perhaps the most underappreciated restaurant in town. Motherly Sonja Silvertooth presides over an impeccably neat corner location, experienced service, and a menu that features traditional European specialties, pastries that are works of art, and a variety of salads and hearty sandwiches. Our favorites from the regular menu of hot lunches are the schnit-zels—a choice of tender pan-fried chicken or pork accompanied by spaetzle—and a German three-wurst sampler with both red cabbage and plain sauerkraut and a fine warm potato salad. It will take strong willpower to resist a slice of one of Sonja’s cakes or pies. BYOB.

Leave a Review

(From January 2012)

This Tex-Deutsch menu offers the best wursts (knack-, käse-, brat-, pepper-), plus a world of schnitzels, like Suisse (with Black Forest ham and Swiss); Jäger, smothered in a mushroom-wine gravy; and Texas, a surprisingly scrumptious version covered in ranchero sauce. Popular local Opa’s sausages share the plate with classic kraut, red cabbage, and dollar-size potato pancakes. The spaetzle and rouladen (braised-beef rolls) are deliciously authentic. There are 70-plus beers available, including rotating seasonal brews. Just say ja to the house-made apple strudel. Beer & wine.

Leave a Review