San Antonians tired of the identical dinner routine can have two new pop-ups to strive in October. The homeowners of Buddy’s Huge Bother and Chi Chi Birds Scorching Rooster are making a detour from their common choices with brand-new ideas, respectively launching at Wild Barley Kitchen & Brewery and Idle Beer Corridor and Brewery.
First on the calendar is Porc Slap, from Buddy’s Huge Bother chef and proprietor Javi Gutierrez. The idea will debut on October 5 as a part of Buddy’s second anniversary celebration at Idle, 414 Brooklyn Ave.
“After a lot thought and contemplation, we’re givin’ up the cellular pasta desires for some dope sticky, fatty porky funky sandwiches and different Italian fare,” wrote the homeowners by way of Instagram. “Paired with our pals rising cool veggies and others doing dope bread and focaccia. Right here begins the method of bringing what we wish to eat straight to you and yours!”
The menu consists of three sandwiches, all constructed with charcoal-fired rosemary and fennel porchetta. Visitors can prime the pork roast with stracciatella cheese, pistachio pesto, and concassé (peeled, seeded, and roughly chopped tomatoes), truffle-studded cheese and a mushroom caponata, or smoked provolone and salsa verde. Texas wagyu pit beef and grilled harissa rooster sandwiches from Buddy’s may even be obtainable.
Porc Slap’s porchetta sandwiches are full of charcoal-fired pork.Picture courtesy of Porc Slap
Later within the month, Pony Boys will make its first look at Wild Barley Kitchen & Brewery on October 21 as a part of the restaurant’s Tuesday pop-up sequence. Though Lott is the proprietor, Pony Boys is a part of Associates of Taste, the ever-growing chef’s collective that features Slam Daddy Baddies, Crispy Bao Gang, Savor Mama, Poolside Ceviche, and Mama Mick’s Meals.
For the idea, Chi Chi Birds chef and proprietor Caleb Lott will give attention to tacos dorados, conventional tacos filled with numerous proteins and fried. Though flautas and taquitos typically go by the title, Pony Boys’ tortillas are folded in half as an alternative of rolled right into a flute.
Though Lott is preserving the menu mum for now, he did promise on Instagram that “yellow corn tortillas [will] get stuffed and sealed along with your alternative of filling and fried till ‘GBD’ — golden brown and scrumptious.” At Wild Barley, they’re going to be paired with a limited-edition tepache lager.
The Porc Slap pop-up will kick off at midday on October 5, and Pony Boys will begin serving at 5 pm on October 21. Neither of the pop-ups has revealed the place they may pop up subsequent. San Antonio foodies can comply with Pony Boys and Porc Slap on Instagram for updates.
