New & Hot Places

Hottest Restaurants and Bars in San Antonio

From big-name chefs to down-home favorites, these are San Antonio's can't-miss restaurants.


New AmericanTobin Hill
An “epicurean adventure” “worth savoring”, this “stellar” New American at the Pearl features a "unique" meat-centric menu that highlights "fantastic" house-cured charcuterie plus “imaginative cocktails” in a “masterfully designed” rustic space; with “knowledgeable” servers tending to the “energetic” crowd, it’s “a winner all the way” that’s “worth a splurge.”


New AmericanDowntown
Dark lighting, crystal chandeliers and plush banquettes set the scene at this Downtown New American destination located in the expansive 107-year-old ballroom of the Saint Anthony Hotel. The menu features individual and shared plates of grilled meats and seafood, plus an array of signature cocktails named after the seven deadly sins.


AsianTobin Hill
Peruvian-Asian fusion cuisine (think a plantain sushi roll) is what’s on the menu at this stylish choice in The Pearl with a bar offering sake, rum, pisco and cachaça. The modern space has a loungey feel, with a polished oak bar and red-accented decor, plus outdoor seating.

Southerleigh Fine Food and Brewery

AmericanTobin Hill
“Gorgeous” “retro-vintage decor” in the “historic" Pearl Brewery sets the scene for “Texas coastal" cuisine prepared with “novel” flourishes at this midpriced "gem"; "tasty", "full-bodied" beers direct from the upstairs microbrewery further boost its rep as “destination dining."


CajunTobin Hill
“Feel like you’re in New Orleans” at this “authentic” Midtown eatery, where the “rich” Cajun cooking spans the counter-serve lunch menu’s “excellent gumbo and po’ boys” (a “screaming bargain for the quality”) to full-service “nouveau Southern” options at dinner; “informative” staffers oversee "cozy" quarters that tend to grow “lively.”


Chef Mark Bliss (Silo) has "perfected his craft” at this “top-shelf” New American in Southtown, a "definite standout” for “sophisticated” seasonal fare (led by the “signature oyster starter”) paired with a “great wine list” and ferried by an “expert” team; converted from a filling station, the “cool room” and “gorgeous” patio help make it an “enticing” “special-occasion pick.”

The Granary 'Cue & Brew

BarbecueTobin Hill
“Raising the bar in BBQ”, this “trendy” haunt at the Pearl offers “serious” Texas-style meats at lunchtime while a “fancier” dinner lineup features globally influenced plates that put “gourmet” “twists” on traditional ’cue; some find it “a little pricey”, but house-crafted “seasonal brews” and picnic-style seating make it easy to “enjoy every bite and sip.”

Restaurant Gwendolyn

“Old-world techniques” meet “farm-to-table” ingredients at this “high-end” Downtown American, where a “pre-industrial kitchen” employs “passion” – but “no modern machines” – to prepare “memorable” daily prix fixes that are “expertly paired with wines”; the servers provide “full attention” in a “lovely” setting that boasts a wrought-iron balcony overlooking the River Walk.


MexicanNorth Side
A “unique experience” in modern Mexican dining, this “polished but accessible” Olmos Park spot presents an “innovative” “chef-selected” menu of “ethereal and playful combinations” that’s “perfectly paired” with cocktails and served by a “fantastic” team at a 12-seat communal table; the set price “is not cheap”, but “vision” “so far out of the ordinary” is “worth every cent.”

Signature by Andrew Weissman

NewLa Cantera
Chef/restaurateur Andrew Weissman (Osteria Il Sogno, The Sandbar Fish House & Market) helms the open kitchen at this New American at the hilltop La Cantera Resort & Spa, crafting French-inspired fare made with seasonal South Texas ingredients, including spiced quail, pheasant and housemade charcuterie. The revamped vintage building has a rustic yet refined feel, with reclaimed wood and limestone accents, antique furnishings, wagon-wheel–style chandeliers and a swanky bar to boot.
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