Jeff White, the executive chef at the Boiler House in San Antonio designed his menu to reflect a Texas spirit. That means a lot of meat – especially bacon.
But even though White is big on meaty flavor, he believes in clean cooking styles with fresh ingredients. The restaurant’s side door opens up to a San Antonio farmer’s market, where White shops every Saturday for the freshest local fruits and vegetables. There’s no freezer in this rustic-chic restaurant, which once served as the boiler house for the historic Pearl Brewery complex.
What comes into the kitchen is used fresh.
“We do a lot of grilled high-end meats, a lot of skewers, a lot of game, lots of vegetables,” White said. “Two-thirds of our menu is gluten-free. We don’t even own a fryer here.”
Boiler House is just one of dozens of restaurants participating in San Antonio’s Culinaria Restaurant Week. For more information, visit www.culinariasa.org.