San Antonio Prepares for Michelin’s Culinary Evaluation

San Antonio Gets Ready for Michelin’s Big Taste Test

San Antonio, let’s talk food! It seems we’re about to share our culinary treasures with the prestigious Michelin guide. That’s right, this international food authority is finally taking a look at five major cities in Texas, and our lovely San Antonio is on the list! After its arrival in the U.S. back in 2005, Michelin is expanding its reach, and our vibrant food scene is about to shine in the spotlight.

A Costly Affair

But hold your horses—this doesn’t come cheap. Our tourism-promotion group opened its wallet to the tune of $270,000 to make San Antonio worthy of Michelin’s attention. Kinda makes you wonder what those inspectors are looking for, right?

The Potential Stars

Recently, a local magazine rolled out a list of restaurants in San Antonio that are ripe for Michelin inspection. Some big names made the cut, including Bohanan’s, Cured, and Brasserie Mon Chou Chou. And if you’re feeling adventurous, check out Domingo, situated inside the Canopy Hotel downtown. I decided to take a little field trip to Domingo to see what all the fuss is about.

First Impressions

Walking in, I was struck by the ambiance. The blend of historic walls, soaring ceilings, and views of the cypress-lined San Antonio River create a one-of-a-kind atmosphere. But when I arrived for my 6:45 p.m. reservation, things took an unexpected turn. Instead of the cool indoors, I found myself seated outside, battling the 95-degree heat.

Now, you might be wondering, do Michelin stars come with a side of heatstroke? It’s an interesting thought! Will tourists think twice about that shiny star and turn tail if the atmosphere doesn’t meet their expectations? I guess we’ll find out!

Drinks and Appetizers

Once settled, the service was quick to bring menus and drinks. While the wine list was just adequate, the cocktails had some serious ambition. I tried a Chili + Cucumber drink that packed some flavor with spiced tequila and chili-dipped cucumber. Another option, Jalisco Standoff, was impressively bland. If I were a Michelin inspector, I’d probably be turning my nose up at that one!

Then came the appetizers. The skillet cornbread was a sweet treat with delightful flavors of zucchini, cheddar, and green chili. But, hey, us South Texans have a bit of a sweet tooth! On the other hand, the halibut ceviche had me scratching my head. The halibut was a tad too soft for my liking and could’ve used a zesty citrus punch. I was hoping for some sort of tasty cracker to accompany the dish, too—one that would make Michelin proud!

Entrees Galore!

The excitement didn’t stop there. I ordered a couple of entrees, and when they arrived, let’s just say it was a scrumptious race against time! That tiny table could barely handle it all! Domingo doesn’t skimp on portions—plates and flavors are generous! But one thing to keep in mind: there are no sides. What you order is what you get, and I think that left me a little hungry for more.

The slow-roasted pork shoulder was robustly flavored and honestly delicious. But why not call it cochinita pibil? We’re all food fans here, right? The green chile chicken enchiladas and Baja fish tacos also caught my attention, showcasing what seems to be a nod to modern takes on classics.

Decadent Desserts

Now, let’s talk about dessert. I couldn’t resist the toasted chile brownie served with Mexican vanilla ice cream. Tackling that in a small skillet seemed to give it a quirky South Texas flair. Although it looked appealing, the chili heat was a bit hard to detect, and the brittle was less than crunchy. Size seemed to be the theme of the night, which left me feeling a bit stuffed!

What’s Next for San Antonio?

So, what can we expect as the Michelin guide rolls into town? That will all be revealed on November 11 when the Texas awards are announced in Houston. Who knows? Perhaps I’ll have to take my words back and indulge in more of these delicious eats! Until then, it’s safe to say San Antonio’s food scene is ready to show off its culinary flair.

Join me as we await the results, and let’s keep our forks crossed!