A backpacking adventure after college led Michael Bomberg in a different direction. He never intended to make a living as a chef, but a trek through Western Europe, Africa, Asia, and the Middle East gave him food for thought.
Now Bomberg is guiding San Antonio’s Anaqua Grill (555 S. Alamo) through a world of changes that reflect a more relaxed attitude toward dining. The emphasis is on simplicity: Hot-rock cooking from the German Alps and bamboo steaming keep nutrients and add taste. Bomberg’s masa-battered shrimp—reminiscent of a childhood favorite, the corny dog—are an excursion into sophistication when combined with his green pumpkin-seed salsa and orange-jicama salad.
Bomberg’s masa-battered shrimp — reminiscent of a childhood favorite, the corny dog — are an excursion into sophistication when combined with his green pumpkin-seed salsa and orange-jicama salad.
Recipe for Masa-Battered Shrimp with Green Pumpkin-Seed Salsa and Orange-Jicama Salad