This stylish dining room in a converted gas station is the creation of Mark Bliss and his wife and business partner, Lisa. Bliss earned a loyal local following from working in several kitchens under another beloved San Antonio chef, Bruce Auden, helping him open Silo in 1997. Now as the owner/chef of this off-the-beaten-path Southtown restaurant, Bliss brings contemporary American cuisine to new heights. Like the high-ceilinged room with exposed brick walls, the dishes, large and small, are elegantly simple, fresh, and masterfully plated. You could sate yourself with a big arugula salad and sharable plates: a charcuterie board of house-cured meats, artisanal cheeses, and breads, or oysters on the half-shell. Or go a little heartier with small dishes like maple-glazed Kurobuta pork belly, the oyster sliders, or roasted bone marrow with beef tenderloin tartare. Main courses include Arctic char with wild mushrooms, and red snapper over a bed of shrimp risotto. Reserve the chef’s table for 10 in the kitchen for an unforgettable culinary experience.