The tempo of restaurant openings may need slowed down within the blistering San Antonio summer season, however enterprising cooks are preserving the culinary scene contemporary by means of pop-ups. The newest debuts at 6 pm on August 5 at a frequent cease for aspiring restaurateurs: St. Mary’s Strip wine bar Little Dying.
Down Dangerous is the work of chef Chris Martinez, an alum of native eating places like Shuck Shack and Go Fish Market. After a stint operating the kitchens for Seattle’s Craftbent Hospitality group, he returned to Alamo Metropolis and couldn’t fairly discover his footing. So, he determined to department out on his personal with a reputation impressed by Twitter slang.
“Our chef was feeling misplaced after getting back from Seattle and not likely discovering a stable dwelling in any kitchens right here in [San Antonio],“ explains co-owner Bobby Criollo. “He felt down on his luck, he was down dangerous…so the title match.”
Criollo and his spouse, Lisette Rodriguez, determined to go alongside for the journey. Although neither had a lot business expertise, they share Martinez’s ardour for meals.
“All three of us are actually shut mates, like household,” says Criollo, “so when Chris determined to begin this enterprise, it solely made sense to incorporate his two closest mates.”
The debut menu focuses on one in all Martinez’s specialties — seafood. The choices embrace rolls full of beurre blanc-poached lobster, “Nashville sizzling” spiced soft-shell crab, and fried mussels. The flavors are worldwide, incorporating fermented Fresno pepper jam, kewpie mayo, and Outdated Bay.
Finally, the staff hopes to parlay the idea right into a brick-and-mortar. Martinez shares that the aim is to open a wine bar with eclectic fare.
Till then, seafood followers can discover Down Dangerous at Little Dying. After giving a primary style on August 5, the idea will probably be again on August 11 and 12 earlier than beginning a Thursday by means of Sunday residency starting August 17.
