Flavor Trends, Strategies and Solutions for Menu Development

Author: Mike Kostyo

Salad Showstopper

A bit further out of San Antonio’s downtown core, John Russ, executive chef and co-owner, entices diners at the eclectic Clementine

Fancy Toad in the Hole

On the fine-dining end of the spectrum, Executive Chef Steve McHugh’s Landrace opened in San Antonio’s new Thompson Hotel last year showcasing Texas ingredients

Mushroom Ceviche

Pharm Table is equally Insta-worthy, with colorful, plant-based brunch menu options like smoked local mushroom ceviche with tamari leche de tigre