Somehow, even when founding chef Mark Bliss lent Silo a certain ski-bum glamour, it always seemed second to places such as Bruce Auden’s Biga—even though Bliss trained with Auden. And the “elevated cuisine” has had its ups and downs. We couldn’t name the current chef to save our lives, but we can say this: if a recent meal is an indication, the trend is decidedly up.
The presentation of a small plate serving of “spicy black beef” lettuce wraps in layered… [More]
We might as well just publish the walls at Cascabel; covered as they are with culinary comments such as “The food is great here. There’s no other place like it.” and “Ésta es comida mexicana!” Said walls have only become denser with opinion and attitude over the years that this singular Southtown place has been open.
And every main dish was $7.50 at press time. (Breakfast, served all day, is less expensive.) Tlacoyos, huaraches, birria … these are not… [More]
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