San Antonio

(From August 2009) A Tex-Mex combo plate on a bun—that’s the way to think of this iteration of a San Antonio bean burger. Slathered with refried beans and stuffed with crisp, salty corn chips, the behemoth is further dolled up with an american-cheddar blend, chopped onions, and sliced pickled jalapeños. Crazy as it sounds, everything coalesces into one glorious, chin-wiping, shirt-splotching meal. Between bites, stare at the array of vintage knickknacks and old license plates adorning every surface of the off-road country cottage’s rock walls.

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(From August 2009) They rush it to your table with the meat still sizzling. Old-school to the max, this burger is the perfect construction of sweet, toasted homemade bun and hand-pressed ground beef patty that’s just greasy and juicy enough to disintegrate in your mouth. Driving south of downtown, watch for the yellow, two-story cinder-block building with “Fatty’s” in black letters.

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(From August 2009) You bite gently, and the patty’s grill-striped exterior yields to a moist, medium-rare center. Fashioned from eight ounces of Certified Angus, the meat is seasoned both inside and out and served on a toasted, fresh-baked sourdough roll. Customize it with weird and wonderful toppings (grilled pineapple or roasted red pepper, anyone?) and cheeses (American for old-schoolers, Camembert for Francophiles). The setting is more strip center than venerable burger joint, but close your eyes and the burger will convince you otherwise.

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(From August 2009) Shirtfront alert: We saw more than one patron with burger juices dripping down his chin (and, it should be noted, a smile on his face). The patty is thick and comes sandwiched between two toasty, buttered sesame-seed buns accompanied by the usual fresh veggies. Plus, the backyard tree house and turfed play area make MoMak’s an ideal stop for Mom and Dad Burgerlover.

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(From August 2009) “Chompability” is the word that came to us as we bit into the Cove’s juicy, two-inch-tall Texas Burger, a memorable variation on the classic San Antonio bean burger. Our teeth sank effortlessly through the lightly toasted buns, then encountered a texture explosion of corn chips. Creamy slices of fresh avocado melded seamlessly with the meat patty, which had a robust, grass-fed flavor. Grilled onions and a layer of tomato-and-jalapeño salsa played cameo roles. Factor in the setting—a muy funky eatery/laundromat/car wash—and the whole experience is unforgettable.

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(From August 2009) Customizing your burger is the shtick at Big’z, so go ahead and pay a buck to “make it dirty” with a fried egg on top—the warm, golden yolk trickles into the crevices of the steaming Certified Angus beef patty. Other extras—fresh avocado or a sweet jalapeño-cheddar bun—are worth the modest tariff too. Even if you didn’t know that this barny place is owned by Andrew “Le Rêve” Weissman, you could guess by looking at the squeeze bottles of fancy-schmancy sauces and ketchups.

February 13th, 2009 at 3:54pm
Robert says:
Great burgers! Fantastic onion rings. Family friendly deck is a great place to hang out, drink one of their MANY beers and let the kids run wild.

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(From July 2009) Tex-Mex rules at breakfast and lunch, but when evening falls, out come the interior-Mexican dishes. The flavors of deep Mexico permeate an entrée of cumin- and coriander-crusted pork loin served with a dark sauce that tastes faintly of tamarind. Camarones con cilantro are equally evocative, with their pepita-and-cilantro-pesto cream sauce. Mexican pottery, rough-hewn beams running across the blue ceiling, and posters featuring the giants of Mexican art lend authenticity. Bar.

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(From September 2009) Here’s the place to head for breakfast, with its fluffy pancakes, eggy French toast, and host of world-cuisine-inspired omelets. The lines are often long, especially on weekends, but move pretty quickly, since the interior is spacious and the service brisk. Sandwiches and salads are also on board at lunch (we like the pecan chicken salad). Just prepare to steel yourself against the sweet treats.

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(From July 2008) The second location of this locally owned “pizzeria/taqueria/burgeria” is perfect for picking up, eating in, or perching on the sidewalk. The generic-contemporary look and by-the-item menu board (choose one of the above and pick your add-ons) are, oddly enough, what set it apart. There are options galore for creative thinkers (pineapple, sour cream, sun-dried tomatoes) and better-than-average basics (fresh-ground beef, hand-cut fries). Beer & wine.

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(From October 2008) We like eating our barbecue in the no-frills dining room just to enjoy the activity at the nearby counter (much of the business is carry-out). Of course, the fork-tender brisket, pork ribs, chicken, and plump, zesty sausage—and whatever else is coming off the pit—contribute to the cheerful atmosphere. Make sure to sample the slaw and the sweet potato pie.

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