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BISTRO BAKERY
4300 McCullough Ave, at Olmos
(210-824-3884)
Open Mon & Tue 7–3, Wed–Fri 7–9, Sat 8–9, Sun 8–2.
web site | map | latest review | access ++ |  add to library |
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(From January 2011) Damien Watel (whose flagship Bistro Vatel is across the street) owns this simple but comforting French bakery and bistro run by his mother, Lucile. Since opening a little more than a year ago, the spot has nurtured a fine audience of regulars for coffee and croissants, not to mention the lunchtime quiches (the oniony lorraine is nicely authentic), sprightly salads, and delicious dessert pastries. Don’t miss the pineapple mousse—unless you’re walking out with a chocolate éclair. Dinner service is expected to start soon; stay tuned. Beer & wine. |
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CIA BAKERY CAFE
Pearl Brewery Complex, 312 Pearl Pkwy
(210-554-6464)
Open Tue–Sat 7–5, Sun 8–5. Closed Mon.
map | latest review | access ++ | add to library |
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(From June 2011) New York’s Culinary Institute of America has opened a branch at the Pearl Brewery, along with this gleaming over-the-counter cafe. Breakfast offers flaky croissants, eggy brioche, and lemon-blueberry muffins, while at lunch, soup (like a milky corn-and-poblano-chile) and sandwiches (the thick muffaletta can serve two) keep visitors happy. Best bet for dessert? Probably the hemispherical chocolate XS Cake, combining flourless chocolate cake, chocolate mousse, and mir-rorlike black chocolate frosting. |
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NICAVID’S BAKERY AND CAFE
5115 Fredericksburg Rd just south of Callaghan
(210-349-2222)
Open Mon–Fri 7 a.m.–2 p.m. Closed Sat & Sun.
map | latest review | photo | access ++ | add to library |
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(From April 2011) Overheard at the next table: “I don’t know why I bother with the sandwiches. All I really want is dessert.†A tad overstated, yes. Still, this quirky, comfy, open-just-for-breakfast-and-lunch spot does have incredible sweets. Examples? Chocolate and pe-can “turtles,†for one, and buttery, not-too-flaky “croissants†for another (the pastry is actually an eggy brioche turnover filled with dark chocolate). And that same brioche-ish bread is the rea-son to order a sandwich (ask for it toasted). We really like the tarted-up chicken salad and daily soups, as well, and on warm days, we like a seat at one of the outdoor picnic tables. And if you’re wondering, the place is named for chef-owners Nicole and David. |
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