When Joe Cosniac arrived in San Antonio to sell Belgian waffles at HemisFair, in 1968, he likely never imagined that the eatery he’d open soon after would prosper and bloom into three beautiful restaurants. What hasn’t changed is the meticulous attention to detail, top-notch service, and a menu both adventurous (lavender herb fries, anyone?) and traditional (buttery shrimp Paesano). Order this to go: The baked pasta dishes are superb, hearty, easy-to-reheat choices (one order can serve two). Start with a slice or two of the baby portobello pizza, with fontina and salty bacon. Then move on to the jalapeño-pesto fazzoletti or the classic ziti bolognese. Pro tip: Reheat those baked pasta dishes for about 20 minutes in a medium oven and they’ll be just as good as they were straight out of the kitchen.

Note: Review reflects COVID-19 protocols in place at the time of visit.