IT constantly craves Tex-Mex, and until recently, we never knew that too many tacos, burritos, and beans—smothered in cheese and salsa—(and washed down with several frosty margaritas) could ever be a bad thing. But after several days of such gluttonous eating in San Antonio, Emily had an epiphany (er, stomachache) and ushered her still-hungry family to the most Anti-Alamo establishment possible: The Sandbar Fish House and Market, at 152 E. Pecan St.:
Owned by chef Andrew Weissman—whose tutelage at San Antonio’s five-star Restaurant Le Rêve earned him a Best Chef: Southwest nomination at this year’s James Beard Awards—the Sandbar reminds you of that magical San-Fran oyster bar scene where small tables are crammed together and loud clanks from plates and glasses echo from wall to wall. We ordered a selection of seafood—tuna sashimi, sea urchin, oysters, lobster bisque, shrimp salad, and ceviche—and asked that the dishes be delivered one at a time. The two-hour process of plate-passing, bite-size eating and Pinot Grigio sipping proved the antidote to our earlier overindulgence…until our waiter set dessert on the table. The chocolate cake was forgettable, but the key lime pie was so impressive I vowed to blog about the place as soon as I returned home. Tart, creamy, explosive, slightly crunchy—I can’t do it justice in words.
IT can’t quite understand why this gem de la crème doesn’t have a website, but we recommend it wholeheartedly. Get there early (but after opening at 5 p.m.)—the place fills up quick.
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