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For years, everyone in San Antonio raved about this being one of the best places in town for fine New American cuisine. My chef pals swore by it. Silo is still just as good, but now everyone seems to have grown accustomed to small plate perfection and they're not talking about it as much. Why? So they won't have to wait for a table when they come here, I suppose. Unlike many other trendy farm-to-table restaurants that make every dish stylized and fussy, Silo takes a different approach, creating simple, pleasing dishes that are understated, yet surprising. Thus the tagline, "Silo—Elevated Cuisine," makes sense. The constantly changing menu offers a three-course prix-fixe menu, along with a la carte and main dish offerings like cider-braised Kurobuta pork shank, green chile orzo mac 'n' cheese, and vegetarian risotto with grilled portabello mushrooms. At lunch, I love to nibble on crispy duck spring rolls, or Silo's signature chicken-fried oysters with mustard hollandaise. Downstairs in the front of the Alamo Heights location (there's a second Silo on the northwest edge of town) also sits a Silo-owned restaurant, aptly named Nosh, where guests can snack on small plate fare. The Silo bar is also downstairs, where guests can order from the full Silo menu. Whether you nosh downstairs or elevate your evening at Silo, you won’t be disappointed. But don't tell anyone—I, too, want to get a table here without too long a wait.