San Antonio's Mixtli was named a finalist in the James Beard Awards' Outstanding Restaurant category. A San Antonio restaurant and a San Antonio chef are
Join 30,000 locals who stay current on San Antonio news, culture, and events. Get our free newsletters in your inbox three times a week.Join 30,000 locals who stay current on San Antonio news, culture, and events.
Get our free newsletters in your inbox three times a week.A San Antonio restaurant and a San Antonio chef are among the finalists in the latest James Beard Awards, considered the Oscars of the culinary world. Mixtli, San Antonio’s premiere dining destination for high-end Mexican cuisine, was named a finalist in the awards’ Outstanding Restaurant category. The Michelin-starred restaurant is the only Texas dining spot recognized as an Outstanding Restaurant finalist this session — a feat for the tight-knit team dedicated to showcasing Mexico’s rich history through seasonal menus. Meanwhile, Alamo City chef Tavel Bristol-Joseph was recognized as a finalist in the Outstanding Pastry Chef or Baker category. A founding partner of Emmer and Rye Hospitality, Bristol-Joseph’s expertise takes center stage at Nicosi, a dessert-only restaurant the Pearl’s Pullman Market that showcases sweets based on the senses.Since 1986, the SA Current has served as the free, independent voice of San Antonio, and we want to keep it that way. Becoming an SA Current Supporter for as little as $5 a month allows us to continue offering readers access to our coverage of local news, food, nightlife, events, and culture with no paywalls.Bristol-Joseph is a key player in all of the concepts at Pullman Market in addition to the Emmer & Rye Hospitality Group concepts in Austin. One notable standout is Canje, Bristol-Joseph’s love letter to Guyanese cuisine, the country where he was born and raised. The James Beard Foundation will recognize this year’s winners on Monday, June 15, at the Lyric Opera of Chicago.22 San Antonio hamburgers nobody should pass upReleased by Harvard Common Press, the cookbook delves into the lauded local chefs’ recipes and techniques for mixing smoked meats and Southeast Asian spice.Everything we saw at San Antonio’s United We Brunch food festival
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