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A live-fire hearth anchors the open kitchen at this midcentury modern restaurant in San Antonio's Pearl District, where the menu is organized around Texas ingredients and built for sharing, with a dedicated steak section and a Texas-focused wine list. The name nods to the patron saint of farmers, and the sourcing follows through. It holds a Michelin star and landed on the New York Times Restaurant List in 2025.
The awards strongest first
- Michelin Guide 1 Star
- AAA Three Diamonds
- Esquire Miracle of the Well · The Best Martinis in America
- Texas Monthly #8 · Texas’s Best New Restaurants
- The New York Times 2025 · The Restaurant List
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Wagyu steak
“The Wagyu steak, from Texas cows prized for their intermuscular fat, is as sumptuous as you’d expect.”
The New York Times, 2025 -
Popcorn chicken
“Narrowing down your snack selection isn't easy, but the popcorn chicken, crispy fried with popcorn aioli and velouté, is a good bet.”
Michelin Guide -
Dry-aged Berkshire pork chop
“Cherokee tomato in a house-made kombucha lets local ingredients shine, while the dry-aged Berkshire pork chop with a 23-spice sauce is another highlight.”
Michelin Guide
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The neighbors closest first
- Mezquite Sonoran Eat · 85
- Nicōsi Creative Dessert Eat · 92
- Fife And Farro Eat · 29
- Pullman Market Eat · 54
- Best Quality Daughter Chinese Eat · 84
- Cured Eat · 80
- High Street Wine Eat · 53
- Boiler House Texas Grill & Wine Garden Texas American Steakhouse Eat · 70
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