PRICE:
Frommer's Highly Recommended

Locals tend to look down their noses at River Walk restaurants -- with the long-running exception of Boudro's -- and with good reason. The kitchen uses fresh local ingredients -- Gulf Coast seafood, Texas beef, Hill Country produce -- and the preparations and presentations do them justice. The setting is also out of the ordinary, boasting a turn-of-the-century limestone building with hardwood floors and a handmade mesquite bar. You might start with the guacamole, prepared tableside and served with tostadas, or the pan-fried Texas crab cakes. The prime rib, blackened on a pecan-wood grill, is deservedly popular, as is the pork chop with sun-dried cherry and chile marmalade. The food may be innovative, but portions are hearty nevertheless. Lighter alternatives include the coconut shrimp with orange horseradish and the rosemary-grilled yellowfin tuna. For dessert, the whisky-soaked bread pudding is fine, and the lime chess pie with a butter pastry crust is divine. Service is very good despite the volume of business and the time the servers spend mixing up guacamole.

Copyright: Excerpted from Frommer's San Antonio & Austin, 8th Edition, (c) 2008, Wiley Publishing, Inc.

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