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Today on Texas Eats NOW:
CLEMENTINE
2195 NW Military Hwy, San Antonio, TX 78213
Clementine is an award-winning neighborhood eatery in Castle Hills serving a rotating menu built around ingredients sourced from across Texas. Executive chef and owner John Russ runs the kitchen, where simple technique and careful sourcing turn familiar dishes into layered, flavor-packed plates.
The smash burger starts with butter, salt and pepper on the flat top before it is topped with caramelized onions cooked down with sherry and Marsala, white cheddar and a mushroom demi-glace, making it a knife-and-fork affair. Other bites include a baba ganoush with black sesame tahini, roasted eggplant, smoked trout roe, olive oil, citrus zest and fresh cherry tomatoes; a mushroom salad and a beet salad brightened with Rio red grapefruit and a crunchy tahini granola; and a flame tart layered with cheese, caramelized onions, mushrooms and bacon.
UCHI
2817 Maple Ave, Dallas, TX 75201
Uchi brought its Japanese cuisine to Dallas a decade ago, as an outgrowth of the original restaurant that opened in Austin in 2003 under award-winning chef Tyson Cole. Executive chef Rhonda McCullar leads the kitchen, where the sushi program remains the heart and soul of the concept.
The tempura ebi is dipped and swirled through batter for a light, airy crust, while the seared scallop gets a golden sear, a baste of butter, and plated with shirodashi-compressed heirloom tomatoes and nakiri butter. On the sushi side, the madai is Japanese sea bream with lemon zest and shiso leaf, and the akami is bigeye tuna brushed with aged tamari and finished with negi dare. The kinoko nabe arrives piping hot in a clay pot with Japanese mushrooms, sesame relish and an egg yolk stirred in table side, and the hama chili pairs Japanese yellowtail with sliced oranges, Thai chili, golden tobiko and ponzu.
SMASHIN CRAB
8910 Bandera Rd #305, San Antonio, TX 78250
Smashin Crab is a seafood restaurant known for crab boils, fried baskets and sandwiches built for sharing. Guests strap on a bib before digging in, and heat levels run from zero, for no spice at all, up to six for those who want it hot.
The Crab Trap is one of the most popular boil combos on the menu, feeding roughly two to four people with snow crab, shrimp, corn, potatoes and sausage, with the option to swap the sausage for extra corn and potatoes. A happy hour shrimp boil comes with a pound of shrimp plus corn and potato, while the shrimp po’ boy is stacked with fried shrimp, lettuce, tomato, mayo and pickles on bread brought in from New Orleans. Other favorites include the fried catfish basket with house-made remoulade and a grilled redfish fillet served with veggies and steamed rice, and most plates come with the restaurant’s staple Cajun fries or another side of your choosing.
SIGNATURE
16401 La Cantera Pkwy, San Antonio, TX 78256
Signature has been pairing traditional Texas ingredients with classic French preparation since 2016, serving a rotating tasting menu in the La Cantera area. Executive chef John Carpenter leads the kitchen, and much of the appeal is the surprise: most of the bites change, so no two visits look quite alike.
Service opens with house peppercorn rolls and onion ash butter, followed by a few small amuse-bouche bites, then beets with avocado, passion fruit, Purple Haze goat cheese, toasted pistachios and mint from the garden. A seared scallop comes with beurre blanc and smoked trout roe, and local quail from Bandera rests on sweet corn pudding with cornbread. A Texas Wagyu strip loin is grilled over a Japanese grill with olive oil, salt and pepper, finished with a molasses glaze and garlic chips. Dessert is a fig pavlova with fig ice cream and crunchy puff pastry, and every table closes with a collection of five sweet petit fours.
HUNGER ACTION MONTH
September is Hunger Action Month, a nationwide effort to raise awareness about food insecurity and encourage communities to take action locally. Food insecurity can mean not knowing where the next meal is coming from, or having to choose between groceries and other necessities like rent, utilities or medicine.
One of the more creative examples of the community coming together for Hunger Action Month is Canstruction, on display at North Star Mall through the end of September. Local architecture and engineering firms use thousands of cans of food to build large works of art, with multiple structures for families to walk through. Since 2023, Canstruction in San Antonio has donated more than half a million cans to the San Antonio Food Bank through the project.
San Antonio Metro Health works to connect families with food and other important resources, and its resource center at Villa Coronado offers hands-on education alongside that assistance. The center provides information and help with items like fresh food, formula, diapers, community resources, health services and nutrition support, with the goal of making those resources easier for families across the San Antonio area to find. Access to safe, nutritious food plays a major role in overall health, from childhood development to managing chronic diseases and helping families live healthier lives. Families who need assistance can visit sa.gov/health or stop by the resource center.
APCO BRAND MEATS
APCO takes its name from Apache Packing Company, a name that has been around since the 1880s, and the family behind it has been part of the business since 2008.
The Chorizo Especial has been the flagship of the company for years, and a premium version offers a 92% lean, all natural, gluten free option with pure spices and no nitrites or nitrates. Longaniza is another take on a traditional recipe in the lineup. A simple chori queso comes together on a hot cast iron skillet by blending the Especial with the premium chorizo, layering fresh Oaxaca cheese thickly on top, covering it to melt, then scooping it up with tortillas and a fresh salsa. More information about the products and the company’s history is available at apcochorizo.com, and the chorizo can be found in the refrigerated section at local grocery stores.
SAT ASIAN SEAFOOD
6000 I-35, San Antonio, TX 78218
SAT Asian Seafood pairs traditional Asian dishes with seafood boils and platters priced for value. Sauces range from garlic butter Cajun to the house SAT medium and SAT hot for guests who want serious heat, and the drink list includes a purple Scorpion Bowl that arrives set on fire.
The SAT combo comes with a pound of headless shrimp, cabbage, two corn, two potatoes and two eggs, while the king crab combo boil is the bigger centerpiece. From the fryer, the catfish basket comes with Cajun fries, with sweet potato or regular fries available instead, and there are fried shrimp, shrimp and garlic dumplings, and Cajun buffalo shrimp with buffalo sauce on the side. On the Asian side of the menu, popular plates include orange chicken, combination fried rice with shrimp, beef and chicken, and steamed scallops with garlic butter over angel hair noodles.
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