Date Visited: Wednesday, November 21, 2012
For this review we branched out a bit with a trip to San Antonio.
While we were waiting on Jeff’s uncle and aunt to arrive, we ordered their marinated olives and spicy house pickled vegetables. Both items were delicious. The olives were tender and flavorful. The pickled vegetables had a great spice, and the cauliflower was fantastic.
Once everyone else arrived, we decided to order the bone marrow that was garnished with parsley and tomato jam. Everyone agreed this was fantastic. The meaty flavored, buttery textured marrow was roasted perfectly.
At this point, we ordered a bottle of Guard Shack Red Wine. This big red had ripe berry flavors with a hint of vanilla rounded out with oak. Everyone agreed it was perfect with the rich bone marrow. We prefer the red blend over the Guard Shack Zin, although both are good.
Next we moved on to the Bison Tartar. It is served with grain mustard and a sherry vinaigrette. It was a good example of a tartar and our first experience with Bison in this dish. It had a different flavor profile than the traditional beef. Excellent dish.
Lastly we moved on to the Braised Pork Belly with a pineapple soy glaze. Overall we finished on a great note. The pork belly was tender and melted. This is a great dish, second only to the pork belly made by Chef Raymond at TTR-City Centre and Chef Pellegrino at MAX’s. Not bad company, and they are sister resturaunts to Boiler House.
If you are in San Antonio, give this place an evening to impress. The decor, in the shell of the Pearl Brewery boiler house, is unique and keeps with the building’s original use.
Menu Link: http://www.boilerhousesa.com/menu/food/
312 Pearl Parkway, Building 3
San Antonio, TX 78215