Matt "RErockstar" S.'s Profile

First time visiting here and although I didn't really eat much, I've added this place to my places to revisit.

We were having a "retirement" party for a friend and with people coming and going through the night, the El Jarro staff did an amazing job of keeping glasses full and knowing who was who. A lot of changing of seats as different groups moved around speaking to everyone made it difficult I'm sure, but I never saw that phase the server at all.

As food passed by, there wasn't a thing I didn't want to try. I did have their chips and salsa (excellent chips!), a taste of their famous flash fried spinach (melts in your mouth), and their empanadas (cilantro pesto is extraordinary).

Only complaint? No draft beer. I prefer drafts so it's always a disappointment when restaurants have none. Of course, this wouldn't be a deciding factor in a review, so I'm going to give El Jarro five stars - can't wait to go back for dinner.

I'm kind of surprising reading the reviews here. I went for my first visit last night and the food was excellent.

Chicken Satay and Pad See Ew were my choices and I wasn't disappointed. Instead of the usual tastes-like-it-came-prepackaged-on-a-stick satay, the chicken was a beautifully charred piece of moist, flavorful yum. The peanut sauce wasn't peanut butter thinned with water, but an actual sauce that certainly seemed homemade.

The real stand out was the Pad See Ew. I ordered it at the last minute with duck (I had a craving) and I was happy I did. The noddles were perfectly al dente and the simple soy gravy was delicious. I ordered a 5 (scale of 1-5) on the spiciness scale and it was hot enough to numb, but not hot enough to destroy all other flavors. Pikul gets extra points for not dumping dried chilies on top of the plate and calling it spicy like so many Thai restaurants in the area do. The spice was worked into the dish so that every bite was at the same level and I didn't have to chew on a mouthful of hard chili flakes to enjoy an extra kick to my meal.

Service was excellent although the place was quiet at the time. The owner even came out to check on us, which is always a nice touch.

Can't wait to go back and start trying the curries.

I don't always rate bars and nightclubs, but I thought I'd the 502 a little shout out.

I went to see Electric Eel Shock who are are old friends of mine from my Bloodhound Gang days (we took them out on tour every chance we had). It had been about six years since I saw them, so there was no way I was going to miss this show!

I didn't even know 502 existed. But off I went to find it and see one of my favorite bands of all time.

The cover was cheap - $5, which was a good start. The door staff were friendly and cracking jokes. Arriving at the bar, I found (again) a friendly bar staff and a good selection of beer (carrying Ranger Creek will always get you bonus points).

The lengthy bar provided plenty of seating, as did the tables scattered throughout. Everything was nice and new looking - I think this place was remodeled last year. Decor kind of reminded me of some of the Philly and NYC bars I remember playing in back in the mid-90s so it felt comfortable to me.

Small bars always lack in two areas when it comes to music. Sound and lights. While I can't expect them to have a blaring PA and insane amounts of lights, I find most keep their costs low with these two items and it detracts from the overall experience.   Sure I'm there for the music, but part of what makes a live show so good is the total experience. 502 did well with both - having both a rocking (small) PA system that fit their space perfectly and enough lights to make it look like a big rock show without making their electric bill outrageous.

Bumped into the owner at the end of the night as I was talking to Aki from Electric Eel Shock. He was funny and interested in the bands and patrons and what they thought. If they continue to book strong national acts and high quality locals, this could easily become a must-visit club on touring circuits.

Only down side? Parking. There just isn't enough it with several bars and Fast Eddie's being cramped together. I also overheard some conversation about breakins and car thefts from the parking lot. It happens everywhere but since I was sitting next the conversation, it worried me a bit. My car was fine though so I can't complain.

A five star pub that gets only four stars - it could easily be five again.

I've spent a lot of time at the Flying Saucer recently. I'm not sure why I hadn't set foot in there until recently, but now that I have, I've become a frequent flyer of sorts.

The Saucer deserves credit in both the food and beer departments. First, the beer selection is wide and varied and encompasses many beers I had the pleasure of drinking while traveling the world. Instant points for that. The staff is usually knowledgeable about each beer (sometimes the newer servers aren't quite as good, but even they seem to know a lot). Beers are served in the appropriate glassware and bottles are poured table side. If you love beer you'll have plenty of tastes to choose from and may discover a new one if you're feeling adventurous.

The food doesn't lack either. At this point I feel like I've tried just about everything and I haven't had anything disappoint me yet. I highly recommend the Reuben and German plate.

Where the Saucer loses a star is in two categories: service and bathrooms. Although the servers are all very cheerful and often quite knowledgeable, it can be painfully slow at times to even find out who your server is. Getting a second or third beer is usually a little faster, but considering the amount of staff hanging out near the bar and kitchen areas as you walk to the bathrooms, this could be improved. There are quite a few great servers there, but the ratio of great to good needs to be improved to speed up service time. Good thing is that the beer and food are both worth a bit of a wait.

The bathroom is the true problem. It's gross. Yes, it's a men's bathroom in a bar, which is never going to be the kind of place you want to hang out in, but it's pretty bad.  Simply put, it stinks. It's closer in smell to a busy dive bar on a college campus than to a "draught emporium." I try not to go as much as I can and when i do, I try and make it really quick.

Overall, I love the Flying Saucer and will definitely continue to drink beer until I acquire my first plate (200 beers). The minor things can be corrected and would make it my number one watering hole, but even without corrections, it's still a favorite.

A few people have told me I needed to try Goomba's, but the conversation usually revolves around their meatball sandwich. I guess people know I love meatballs.

I had heard they had "decent" pizza from a few friends and the other day while killing time on my way to meet up with a friend (and thanks to a pack of any lunch or dinner), I decided to pop in for a quick slice.

The fact they sell pizza by the slice is already a plus. I miss popping round to my favorite local pizza shop for a quick slice and a drink as a quick dinner or lunch.

I was not disappointed. Finally a small, local spot with good pizza that isn't expensive or overly fancy. This is the pizza shop of my youth on the East Coast.

Service was a bit slow and I waited about ten minutes for two slices, but it was worth it. Thin crust (made of dough, not that weird cracker type stuff) with an excellent ratio of soft doughiness to chewiness. A tomato sauce that wasn't over seasoned or sugary and a melted topping of delicious cheese. The red and white checkered tablecloths only added to the recollections of places like Bravo Pizza where I grew up.

Slices were the perfect size for folding and the addition of a few crushed red peppers and some parmesan made this the pizza I've been waiting for. I would like to see some granulated garlic added to table side and Coke instead of Pepsi, but hey, I'll live.

I'm going to have to go back and try their pastas and calzones (hopefully they get those right - I haven't found one of those that was perfect yet), but even if I don't like them, I'll still go back for a few slices occasionally.

Thanks Goomba's! You've restored my faith that I can find great pizza in Texas.

I stopped in the second day they were open and frankly, I almost never went back. Lucky for me, the proximity to my apartment drew me back in for a second chance.

Perhaps it was just opening weekend jitters, but after that this place started to grow on me.

The wings are excellent. Big, juicy and crispy just like a good Buffalo Wing should be. I like 'em hot or extra hot. Atomic was good as well. I also like to add garlic sauce (not garlic Parmesan) to them for a twist. The size of the wings alone is reason to eat here. No puny wings here. I've tried most of the sauces (I think I have one left), but I'm not thrilled by anything outside the Buffalo style and the aforementioned garlic. I have yet to delve into the sandwich realm here.

Beer is cold and typical of other wing joints. Domestics rule the taps and you won't be getting much in the microbrew selection, but like I said - it's cold.

Price is a little higher than what I'd like to see at a wing place, but they are huge and meaty. I grew up in the era of ten cent wings though, so I think all wing places are overpriced.

If you go on Thursdays saddle up to the bar and look for Annie. She's a wickedly good bartender and if you're lucky, you'll meet her husband too. Two really cool, down to earth people who are fun to chat with. Annie has a photographic memory for bar patrons and can tell you what you ordered the last time you were there. I rarely tell her what I'm drinking - it's just there waiting for me as I take a seat. Definitely someone who knows how to be a bartender and does it well.

If you like sports they're usually playing some form of basketball, but I've convinced then to throw hockey games up on the big screen several times. I hope they remain pro-hockey during playoff season.

After almost never returning, BW&R, as they call themselves, has become a weekly spot to have a few beers and enjoy some wings. Next time I'll have to check out some sandwiches and appetizers.

Good quality gelato with some interesting favors. Most gelato shops stick with traditional flavors so it was nice to see something a little more experimental.

The actual gelato was amazing, but I took off a star for the condition of the gelatos in the case - there was a lot of spillover which had mixed favors from one flavor to the next tub. Not crucial, but just looked messy. I certainly would be cautious of what flavor was nearby if I had a nut allergy or something.

It was a gorgeous night out and the new section of La Cantera is perfect for sitting about in the (currently) cool evening air. We found some cushioned chairs and enjoyed conversation and gelato - I kind of felt like I was in Italy again, which is never a bad feeling.

Next time I'll hit up the Spumoni and see what it's like.

Being Italian in San Antonio can be frustrating to say the least.

I'm picky about what I consider "good" Italian to begin with, but this was just sad.

I've passed by a million Carino's and never stopped in one...until tonight. Walking up the doors I was greeted by two teenage girls opening the doors for me and seating me in the practically empty restaurant. The friendliness of those two is what I'm giving the star to.

Within the course of my time there I heard  four separate apologies to different tables. Six if you count the two my waitress gave me.

The complaint behind me invoked a manager's appearance - after ordering a gluten free dish the customer found pasta on her plate. It seems odd to me that an Italian restaurant would tout gluten free, but it's pretty sloppy work to slip noodles into a gluten free dish. Perhaps it was caused by the cook wearing sunglasses in the kitchen (seriously?).

My experience started off so so when the waitress neglected to give me any silverware (I try not to eat salad with my fingers), but I think the gluten free fiasco frazzled her. She wasn't a bad waitress, but she wasn't stellar enough to compensate for everything else.

The salad was tasty and the bread was good. I thought it odd that the bread resembled a sandwich roll, but that's a side note, not a complaint.

As Carino's is a chain, I wasn't expecting to have my socks knocked off (chain Italian restaurants are usually sub-par to me). I ordered the lasagna and hoped for the best.

Flavor wise, the lasagna wasn't too bad. You can't really screw up noodles and cheese too much. The sauce was the downfall. A jar of Ragu (the brand name not the Italian word) with a bit of crumbled sausage and ground beef would have been a suitable substitute. Perhaps it was.   I give them credit for using enough cheese (lasagna requires a lot of cheese and restaurants often skimp on it), but what made the experience seriously disappointing was the temperature of the food.

I saw the cook put the order up and my waitress delivered it immediately so no excuse there. It was room temperature at best. They had to have put it under the broiler to melt the cheese on top, but it was so bland in the thermo department that I would have called it "cold." Part of the joy of lasagna is the gooey layers of melty cheese. This lacked any real heat and therefore, the flavor wasn't right. As a guy who has been known to hack off a chunk of his dad's lasagna in the middle of the night and eat it cold, I'm okay with cold food - but not when I'm paying for it. I would rather they put it in the microwave (heating lasagna in the microwave is an art unto itself) and served it to me that way.

I ate it and kept my complaints to myself (some days it's just not worth the over attentive "we're so sorry" stuff).

The other big complaint? Two beers. Two San Adams Oktoberfest. Two domestic beers. On my check they were listed as Peroni. Peroni is an Italian import. When I questioned it, the waitress said they had no register key for Sam Adams (dear manager - program one, it's not that hard). Fair enough, but a domestic being charged at import prices? C'mon now. For the $4.50 a pint I should have gone to Freetail. At least then I'm drinking good beer (and they have good, hot food as well).

Sorry Carino's, you failed me.

Warning: I grew up in and around Philadelphia.

I finally got around to trying Texadelphia recently and although it was tasty, I really can't give it a superb review, because...well, it's not really a cheesesteak in my eyes.

First the good. Queso and chips as a side seems a bit odd to me, but I have to admit it was some of the best queso I've had in awhile. Chips were fresh (I've been getting a lot of stale chips around town lately - it's a citywide epidemic) and well salted. Staff was friendly as we approached the counter and the menus are clearly (and big) posted on the wall. Hard to struggle at the counter with what to order when you have menus as clearly posted as this. The cheesesteak itself wasn't terrible, but it lacked in a few key departments.

Now for the bad. First, the place smelled when entering. It had that days old grease smell that I can remember from my days at FWOT (Fingers, Wings, and Other Things). The kind of smell any cook knows as the smell you just can't wash out of your clothes no matter how hard you try. Time to get under the hood and clean those vents (a job all restaurant workers loathe).

The cheesesteak itself was served as a sloppy mess. The taste was ok, although the beef tasted a bit too beefy. Typically this comes from a) cheaper cuts of meat or b) flavor injection. I know it seems odd to complain about beef tasting beefy, buy if you've ever had the real deal you probably know what I'm talking about.

The selection of cheesesteaks at Texadelphia try too hard too impress in my opinion. A true cheesesteak is three ingredients - beef, cheese, and fried onions. That's it. I know people like choices and even in the hallowed home of the cheesesteak you can order things like BBQ bacon cheesesteaks and cheesesteak hoagies (they add lettuce, tomato, raw onion, and mayo), but for a purist there's no other way. Adding fried green peppers (as most restaurant chains do) is a disgrace. Save those for sausage sandwiches. Hot peppers are only slightly acceptable.

The roll is usually the first failure of cheesesteak makers outside of the Motherland, but I have to give the roll credit here. It was almost right. What disturbed me was the outside of the roll, which was wet and shiny with oil (or perhaps the aforementioned grease floating in the air). The outside should be dry - it's the inside where the grease should be working its magic.

The size and presentation lost me as well. Cheesesteaks are served on Philadelphia's ubiquitous hoagie roll. Typically 12" in length (or larger), the cheesesteak is a hearty meal and should be treated as such (and leftovers are always tasty a few hours later). These shorter rolls cause two problems - a visual disappointment and a overflow of innards. Cheesesteaks are messy affairs (look up "cheesesteak lean") and because of this a talented grill master knows how to stuff the roll and still keep the bread's opening closed. Failure to do so just results in a mess of beef rolling off the cheesesteak with each bite. Cheesesteaks aren't meant to look fancy. In fact, a good one usually looks pretty dull to the eyes. Amazing cheesesteaks aren't meant to be a feast to any sense other than your tastebuds.

While I didn't love Texadelphia, I'd probably go back if I had a craving. It'll do, but the Liberty Bell weeps knowing that this is what the world thinks a cheesesteak is.

Finally, the new Pasha has arrived.

I'm already a fan of Pasha (from their Wurzbach and IH10 location), so if you're not ready to hear me gush over how flipping good this place is, it's time to move on.

Where to start?

Although this site just opened, things seemed to be running quite smoothly when I arrived for lunch.  Servers were super friendly and happy to keep up on everything - extra drinks, some more bread, hot sauce...everything was handled in a cheery fashion.  The decor is gorgeous and even though it's on the corner of a strip mall (albeit a very nice strip mall), you get the feeling that you're in a stand alone restaurant (something I wondered about when I first saw the location - I don't like the feeling of being exposed to a giant parking lot while eating my food).

Hot fresh bread is brought out almost immediately after sitting down and is accompanied by an olive oil based dip - I can't be certain, but I'm pretty sure one of the main ingredients in it is sumac, which is a delicious spicy exotic flavor, that I've only ever experienced in Persian restaurants.  Simply put, it's delicious.

I ordered the Chicken Sheesh Tawook wrap and my friend ordered the Chicken Sheesh Tawook plate.  Great choices.  They're both basically same; one is a wrap and one is all the ingredients on a HUGE plate with hummus.

The wrap comes with chicken that is super moist and marinated in some otherworldly creation (lemon, olive oil, garlic ???), shredded cabbage, tomatoes, onion, pickled cucumbers (which look like pickle spears but taste nothing like what you or I might call a pickle), and garlic sauce.  The secret is garlic sauce (this and cabbage separate this dish from just a Chicken Sheesh Wrap).

There is nothing to complain about with this dish, every bite is Persian perfection and reminds me of the many kebab shops of England and Germany.

My friend didn't love the hummus, but (and here's where I admit how I love this place) when I returned later and ordered the same dish she had, I loved the hummus.  It doesn't taste like the tubs of overpriced hummus you get at HEB, but has a real distinct earthy flavor.

Yeah, I went back.  That's how insanely good this place is.

If you're a fan of the heat, definitely ask for some hot sauce.  It tastes like someone went back into the kitchen, ground up a handful of peppers that contain just enough heat and just enough of that peppery goodness to not be overblown, threw in a bit of olive oil and served it up fresh.  I have never had hot sauce this tasty - even in the kebab shops I mentioned earlier.

Fact is, if you've never been to Pasha, you should go.  Now.  I'll probably be there, just look for the guy devouring everything with extra hot sauce.