QUESO PAN Y VINO — Restaurant in San Antonio

Walking in you are immediately greeted by an amazing 1920’s cigar room ambiance with heavy mahogany wall front kitchen pass counter with copper tin ceilings and modern Jackson Pollock type paintings on the walls. The seating was all industrial chique with heavy wood tables and metal rails and rivets tying the table together. The quaint filament lighting kept the small room intimate. Being luck enough to have Robert be our server, he walked through the menu and off menu items. Since we were going to the comedy club just next door we wanted a light meal. First out was the baked Brie with honey, nuts and fruit. This melt concoction was to die for. The molten temptation flowed around the fresh fruit. The dense cast iron dish maintained the viscosity of the cheese throughout our enjoyment. Each appetizer we enjoyed came with the most delectable crostini I have ever devoured. Each piece developed in flavor throughout the bite. First you enjoy the crunch of the toasted bread then followed by the chewy texture just under the outer crust, then your mouth is geared up for the oil olive and garlic bliss which in addition to the remarkable finishing flaked salt ligers well after the bite has ended. Second off the pass was the Chico charcuterie board offering a salami, prosciutto three chef choice cheeses, fruit chutney and fresh fruit. This eclectic arrangement was a divinity of flavors. Leaving the flavor combination to the guest, each bite can be different. Our cheese choices was a smoked Gouda, Manchego and a Merlot infuses white cheddar. The prosciutto was just how it’s supposed to taste; dry, salty and preserved. Altogether each element brings out the umami enveloped in the thinly sliced meat. The Salami was perfectly cured with conglomerates of fat worked in evenly into an even pattern. The chutney served alongside the cheese board created an intricate taste. My only suggestion would to add a layer of acidity to the board though either an olive or pickle to bring harmony to the dish. Concluding our meal was the grande finale. This off the menu item will be leaving us longing to return. Robert suggested the restaurant’s take on a caprese salad. The chef circuitously replaced the standard Italian components for a Tex-mex rendition; the tomato for a tomatillo, the mozzarella for Queso fresho, and the basil for cilantro. On top of these substitutions the chef brought out the flavors of the area by adding fresh avocado, tajan seasoning, chili oil and balsamic vinegar. These bright flavors were a welcoming break from San Antonio’s heat. All in all this was a memorable experience which I hope more people will...

Went on a Thursday evening with a group of friends. First time for all of us. The place is beautiful inside. Open kitchen, and separate area for the bar. We had no problem getting a table for 8 at 6:30pm without a reservation. (Weekends may need a reservation for a large party). Our server was excellent! Very helpful with suggestions. We had the big charcuterie board, see photos and the baked Brie, to start, both had an excellent presentation and were delicious. Several in our party ordered the house salad, large portion (great for sharing) very nice presentation and fresh! ( no picture, by this time we just started dig in and forgot to take pictures). We also ordered several different pizzas, all were delicious. Very different combinations of ingredients. Some with pineapple and cilantro, another had Spanish chorizo and pancetta etc. cooked to perfection. Size is about a medium, good size to share. Wonderful selection of wines, some available by the and or bottle. I tried a glass of Zinfandel petite Syrah, Caymus Conundrum, $14, full bodied and flavorful. They also have cocktails on the menu. Limited on soft drinks. They will make fresh lemonade for you. The bar has a great selection of Bourbons and Tequilas, Vodka and Gin selections are limited. Nice vibe in the bar area. They do not serve food in the bar. Indoor and outdoor seat for the restaurant. I recommend for a date night, night out with friends or work gathering. Prices are very reasonable for the serving size, quality of food, atmosphere and service. I will definitely be back and will put this in my favorites list. Parking on the street only, so be sure you pay attention to the street signs on where you can and can’t park. Or use ride share, which maybe a better option if you intend to take advantage of their delicious...

Passed by this place many times, so decided to give them a try on a Friday evening. It was early, so only 2 of the about 8 tables inside were occupied. Service was immediate and very friendly. Since it was my first time here, the server explained their menu and specials.

Started off with the queso fundido and a few drinks. The drinks were good, but the fundido was the hit. It was perfect for sharing and wasn't heavy at all. It was good, so ordered another one, but can't remember the name. It was a salsa verde, with a soft cheese, topped with cilantro, and served with small tortillas on the side. Surprisingly, this was even better than the queso fundido. The combination of the salsa verde and soft cheese inside the tortilla was perfect. Lastly, ordered the baked brie which was just as good. Can't go wrong with any of the skillet cheese appetizers.

For the meal, ordered their new pizza, the Los Cuates and another pizza from the menu. I was a little hesitant about the Los Cuates since it's topped with al pastor and pineapple. However, was pleasantly surprised as the al pastor was very tasty and the pineapple wasn't too sweet. Both pizzas were cooked perfectly in the brick oven and wood fire. They were thin and had a nice crispy char on the crust.

For dessert, had the flan and dessert pizza which was nutella and strawberry. Enoyed the flan as it had a smooth, creamy texture that wasn't overly sweet. The dessert pizza was a little too sweet for my liking, but wasn't bad. Overall, this was a nice restaurant with a really nice ambiance. Good food and service. Will try to come back next time when they...