The tempo of restaurant openings might need slowed down within the blistering San Antonio summer season, however enterprising cooks are retaining the culinary scene recent by 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 Demise.
Down Unhealthy is the work of chef Chris Martinez, an alum of native eating places like Shuck Shack and Go Fish Market. After a stint working 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 residence 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 buddies, like household,” says Criollo, “so when Chris determined to start out this enterprise, it solely made sense to incorporate his two closest buddies.”
The debut menu focuses on one in all Martinez’s specialties — seafood. The choices embody rolls full of beurre blanc-poached lobster, “Nashville scorching” spiced soft-shell crab, and fried mussels. The flavors are worldwide, incorporating fermented Fresno pepper jam, kewpie mayo, and Previous Bay.
Ultimately, the workforce hopes to parlay the idea right into a brick-and-mortar. Martinez shares that the objective is to open a wine bar with eclectic fare.
Till then, seafood followers can discover Down Unhealthy at Little Demise. After giving a primary style on August 5, the idea will likely be again on August 11 and 12 earlier than beginning a Thursday by Sunday residency starting August 17.
