Boerne’s beloved Peggy’s on the Inexperienced is on the brink of dish out its final order of country-fried quail. The upscale Southern restaurant from lauded San Antonio chef Mark Bohanan will shut on November 30 because the historic Kendall Inn brings its meals service in-house.
In a press release shared on its web site and social media, the crew thanked friends, suppliers, and workers “for bringing our eating room to life.” It is unclear if Bohanan will reintroduce the idea elsewhere.
Peggy’s on the Inexperienced opened in 2016 inside a Nineteenth-century stagecoach cease at 128 W. Blanco Rd. The restaurant shortly turned a Hill Nation vacation spot for its elegant eating rooms and sleek wraparound porch.
Bohanan named the spot after his late mom and included private touches all through the restaurant. A portrait of the mom and son, dressed of their Sunday finest, greets friends once they enter the restaurant.
The menu displays the small-town upbringing. Bohanan was impressed by household recipes to create a menu that features classics like andouille shrimp and grits, sweet-tea brined hen breasts, and pimento cheese. The chef riffed on the constructing blocks of Southern delicacies, growing dishes like cornmeal-dusted comfortable shell crab served with fried inexperienced tomatoes and Crystal sizzling sauce aioli.
“As a child rising up in Jourdanton, I watched my grandma make all the things from scratch day by day,” defined Bohanan on the restaurant’s web site. “My grandfather was the king of the barbecue. I cooked some, too, however I did much more watching, tasting, and studying.”
Peggy’s sleek Hill Nation environment stored diners coming again.Peggy’s on the Inexperienced/ Fb
The chef, who has led San Antonio’s Bohanan’s Prime Steaks and Seafood since 2002, introduced alongside his famed filets, chops, and ribeyes. And just like the basic downtown San Antonio steakhouse, Peggy’s is persistently praised for its exacting service, basic cocktails, and curated wine record.
Though the eatery’s assertion hinted at a “future imaginative and prescient” for Bohanan, the chef has not introduced any strong additional plans.
“Whereas we’re concluding our time on the Kendall Inn, Chef Mark Bohanan and his crew stay deeply related to the group we have proudly served,” the Peggy’s crew wrote. “We are going to proceed to discover methods to share the identical heat hospitality and elevated delicacies our Boerne and Hill Nation neighbors have grown to like.”
CultureMap has reached out to the crew for particulars and can replace this text if we hear again.
