Steak. It’s what’s for dinner! I had the pleasure to photograph Bohanan’s in San Antonio for San Antonio Magazine. There are exciting new things in store for Bohanan’s and this month should usher in the opening of their new bar located below the restaurant along Houston Street. The bar is modeled after the great cocktail bars of New York City and will the first of its kind in San Antonio. There will also be a special bar menu that makes me hungry just thinking about it.
Left to right: Clover Club Cocktail: gin, lemon juice, egg white, sugar, raspberry syrup; Bohanan’s Signature Cocktail: mescal laced glass, Pernod, sugar, Peychauds bitters in an orange zested glass with an orange twist; Pisco Sour: egg white, fresh lime juice, Pisco Brandy and sugar.
Seared Tuna
Seared Hudson Valley foie gras with braised duck and a cherry brandy sauce.
And then there is steak. Chef Mark Bohanan insisted that I needed to see the raw steak to understand the quality of the meat. So I thought I’d show you both raw and cooked. This is a 16 oz Allen Brothers bone-in filet mignon. Pretty cool to see them side by side.
Don’t forget to check-out the new bar opening soon and you might just see me there sipping something delish.
Wendi
by wendi
no comments