Homegrown cook to open S.A. BBQ joint, reinvents Chinese food menu

February 24, 2015 - bbq set

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As he finishes adult a final deteriorate “Restaurant Impossible,” internal chef Brian West looks to open a grill corner in Stone Oak while re-imagining a food menu for a San Antonio-based Chinese food eatery.

West, who before worked during Hotel Contessa and ran a grill module during a Culinary Institute of America – San Antonio, has teamed adult with a tenure organisation from China Garden restaurants to open a grill mark called Smoke during 700 E. Sonterra Blvd. in a former space of Zoko. While on board, West will ascent a menu during China Garden Asian Bistro, 14355 Blanco Rd.

Smoke, that is set to open by April, will offer grill by a image and by a pound. West pronounced he wants to have fun with a meat-centric menu, portion bites such as burgers, boiled steep livers, pig swell and braised pig tail. He also skeleton to offer a whole pigs conduct that he’ll fume for 12 hours and offer with braised tongue and crispy pig ears.

The bar inside a grill will concentration on beer, with about 40 qualification drink selections and roughly 10-12 drink taps. Matt Dulaney, before of Blue Box and Bohanan’s Bar, will conduct a cocktail module during a restaurant. Along with a 6,500-square-foot restaurant, a eatery has entrance to a vast outside space for dining and live music.

As a hide peek, a food lorry chronicle of Smoke started operations final week and, in a meantime, will use a Stone Oak area, West said.

As for China Garden, a bistro on Blanco Rd. is a newest further for a company. It non-stop final month and transposed a Thousand Oaks restaurant, that a association closed. Co-owner Adrian Martinez pronounced he teamed with West to revamp a menu there so a place becomes a dine-in destination. The grill is open though West pronounced he’s still toying with a menu, that he pronounced is approaching to launch someday in May. The Chinese-focused menu will embody equipment such as Peking duck, five-spice pig belly, house-made sausage with boiled rice and braised brief ribs.

Next to a bistro, a organisation skeleton to open a cocktail bar called a Hidden Dragon Cocktail Lounge by April. Dulaney also will conduct a drinks module during a bar, that will incorporate a 2,300-square-foot square space, roughly twice a distance of a indoor bar space.

– Valentino Lucio

Twitter: @vlucio

source ⦿ http://blog.mysanantonio.com/food/2015/02/homegrown-chef-to-open-s-a-bbq-joint-reinvents-chinese-food-menu/

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