Drew Glick, a New Yorker determined to bring some big-city pizzazz to San Antonio, has gotten off to a good start with his busy bar, upscale (if conventional) menu, and lively ambience, which draw in an exuberant crowd. All but the most serious trenchermen should consider splitting appetizers (like the mac and cheese and the crab dip with baguette slices). As for main courses, we enjoyed fettuccine and cherry tomatoes with clams that tasted impressively fresh and shrimp that tasted regrettably bland, and a slab of extraordinarily tender baby back ribs accompanied by a sweet barbecue sauce and a generous stack of fried potatoes. (9/12)