From cultivated lowbrow aesthetics to a growing cluster of adventurous drinking spots south of downtown, these trends defined the boozy end of San Antonio’s food.
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Published: July 29, 2021
An ingredient list that includes smoked tomatillos, fennel, Granny Smith apples, celery and jalapenos could anchor a nice gazpacho. But at Pharm Table, the items are used to make the Sangre Verde, a star on the restaurant’s new cocktail list.
Yes, Pharm Table, the plant-forward eatery known for its organic, locally-sourced ingredients, now has a bar and is increasing its dinner offerings. Ever since the restaurant moved from its former downtown location to Southtown, chef/owner Elizabeth Johnson has worked to transform it from a breakfast/lunch spot into a lifestyle destination. “There’s a bit of an education curve now that we have so much more to offer,” she says. “And as we move forward, we’ll have even more to offer.”