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Executive Chef |  | |
Chris Carlson has worked closely with Andrew Weissman for more than nine years. A Chicago native, Chris started cooking at the age of 15. He is a graduate of the Culinary Arts program at Kendall College. Chef Carlson was the Sous Chef at Le Reve under Chef Weissman until the opening of the Sandbar Fish House and Market in 2005. Here, Chris was named Executive Chef. His food reflects his belief in using only the freshest and best product available. His style is not that of excess but one of restraint, where the individual flavors of each ingredient is coaxed to its maximum potential yet remains perfectly in balance with the other components of the dish. The flavors are clean and pure.
Come enjoy Chef Chris Carlson's menu along with his always exciting and delicious daily specials.
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Culinary Corner | |
Here is our recipe for the beer batter we use for our Fish n' Chips. Please visit the attached link to watch the interview of Chef Chris Carlson with Tanji Patton as Chef Carlson prepares the meal. Fish n' Chips
Beer Batter
1 cup all purpose flour
1 teaspoon baking soda
9 oz. dark beer
pinch of salt
Mix the ingredients gently to make the batter. Do not over mix or too much gluten will be released and the desired light and crispy texture will not be achieved. |
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The Luxury Opening Spring 2011 | |
Andrew Weissman Restaurant Group's newest venture is The Luxury, slated to open mid to late April.
This will be a fun, outdoor dining venue, great for family and friends to gather, eat and socialize in a casual setting. Of course, our hallmark of uncompromising food quality will be reflected in our menu.
We are now a week into the fabrication of the units for The Luxury. Site work is about to commence and our energy level is at an all time high! We are incredibly excited and anxiously await the delivery of the finished units in the next six weeks or so. |
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Greetings!
It seems the last bit of cold winter weather is behind us. Spring beckons. The Sandbar always looks forward to the change of season. Availability of products transition with the ebb and flow of each season, which in turn brings new opportunity and inspirition to our menu. Chef Carlson is anticipating the arrival of the leaf lettuces, spinach, radish, carrots, strawberries and of course, the spring run of seafood. Our good friend and lover of great food, Tanji Patton, interviewed Chef Chris Carlson and managed to pry the recipe for our Fish n' Chips from him. She even managed to video the preparation! You can see and hear it all in our Culinary Corner. And while you're at it, take a look at Tanji's website, goodtastewithtanji.com . She's always on top of what's happening on the food scene in San Antonio and recently added Houston happenings to her repitoire.
Did you know all our fish is caught on hook and line? Why does this make a difference? We care about our environment, even the part we can't see: beneath the ocean's surface. Our oceans are in danger and so is the complex food chain of sea life it supports. Many fisheries are on the verge of, or already have collapsed. A collapsed fishery is one which stands at 10% or less of its former population. Some of this is caused by overfishing, some by habitat damage and some through bycatch (non-targeted species harvested via indiscriminate fishing methods such as dredging and trawling). Hook and line fishing is highly selective and has extremely low impact on the habitat. Have you heard about our Bagel Box? We just recently rolled this out, quietly and with little fanfare, but it has really taken hold very rapidly. It's the perfect ready-made bagel & lox combo with all the accompaniments.....fresh, convenient, delicious. Sandbar now takes dinner reservations! Yes, its true. We always welcome "walk-ins" but now you can reserve a table in what San Antonio Magazine calls the "Best Seafood" restaurant in the city. We look forward to seeing you soon and often! Warmest regards,
Andrew & Maureen Weissman |
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Table for Two?
 Sandbar Fish House and Market now takes dinner reservations! And, as always, "walk-ins" are also welcome.
We have been very fortunate to establish a rather large and loyal guest base. Many of you have supported us from the very beginning and others have just discovered us. We are extremely grateful and appreciative for all of your business. Thank you, thank you, thank you!
It has always been our intention to accommodate as many of our guests as possible. After much of your feedback, we have decided to change our strictly "walk-in" policy to accommodate guests on a reservation basis.
The most popular and requested dining times are between 6:30-8:00pm. These reservation times have the highest demand and as such, get booked very quickly. We suggest that you allow at least a couple of days lead time to book during these premium times for weekdays and a week or so for Friday and Saturday evenings. If you would like to make a dinner reservation, please give us a call, 210.212.2221.
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The Oyster Bar
The Sandbar oyster bar is a fantastic way to discover the flavor nuances between the different oysters. Do West Coast and East Coast oysters have different flavor profiles? You bet they do! The varieties within each coast also offer distinctive flavors. The flavor of an oyster is determined by its species and environment. Generally speaking, the oysters of the Atlantic Coast are one species and the Pacific Coast another. The flavor differences between the varieties within a coast is determined by its environment. The local temperatures of the water, the speed of the current, the depth and perhaps most significantly, the nutrients available to the oyster (they are what they eat!) all impact the final flavor profile. It is similar to wine. A chardonnay from a specific vineyard in California is distinctive from the chardonnays that make white Burgundy of a particular vineyard, although they are both chardonnays.
Sandbar's oyster bar is not just restricted to oysters...our full menu is available even when you belly up to the bivalves. |
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The Bagel Box
Bagel Boxes are here!
Six delicious, freshly made in house, "Plain"
and/or "Everything" bagels
Six ounces of Regular or Scallion
& Chive Cream Cheese
Six ounces of Sandbar House Cured Lox
Fresh Cucumber, Tomato, Onion
Our original recipe Coffee Cake
Quart of freshly squeezed Orange Juice
Order by 10pm Thursday for Saturday pick up between 10am-2pm
$32 cash or check - includes sales tax
Call 210.212.2221 |
The Sandbar Fish House and Market is located in the historic Pearl Brewery along the beautiful San Antonio River (we are accessible by river taxi!). For more info about Pearl Brewery, visit pearlbrewery.com.
Good eating!
Andrew Weissman
HOURS: Tuesday - Saturday, 11:30am - 10:00pm
200 East Grayson Street, Suite 117, San Antonio, TX 78215 |
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