WORDS BY FRANCISCO ORTIZ

BAGEL BONANZA

Photo by Kimberly Suta

Brandon McKelvey, who ran the Say.She.Ate food truck, and Travis Snell, a former sous chef at Battalion, are the brains behind Harvey’s Bagel. Self-billed as the lone artisanal bagel company in San Antonio, Harvey’s Bagel offers a variety of hand-rolled, hand-boiled, made-to-order bagels. Harvey’s Bagel was founded in the spring of 2023, the result of a highly popular pizza bagel pop-up — which led to another bagel pop-up and another. Soon, local businesses wanted to sell McKelvey and Snell’s bagels, so the duo committed to building the Harvey’s Bagel brand. The name Harvey is Snell and McKelvey’s tribute to McKelvey’s late grandfather, a renowned bagel enthusiast.

At this time, there is no brick-and-mortar location. Instead, customers must order online before noon Friday for Saturday or Sunday pickup at one of Harvey’s designated pickup locations, which will be confirmed via direct message on the Harvey’s Bagel Instagram. Each custom order kicks off a 24-hour bagel production process, from fermentation to bagging. A customer may order one dozen or half a dozen and choose plain or toppings, which range from poppy or sesame seeds to the ever-popular everything. Harvey’s Bagel also produces their own dill caper cream cheese schmear. Diners can also snag Harvey’s Bagels while supplies last daily at Rose Hip Market and on Sundays at Beacon Hill Market & Deli.

Learn more at harveysbagel.com.

CHEF KIRK WINS FOOD NETWORK’S SUPERMARKET STAKEOUT

Chef Kirk photo by Grant Pifer

Jesse Kuykendall, aka Chef Kirk, scored national exposure for San Antonio’s culinary community by winning on Food Network’s “Supermarket Stakeout.” Kuykendall, co-owner of Milpa and executive chef at Ocho, is the only San Antonio chef to bring home two Food Network wins. He first won on the popular competitive cooking show, “Chopped,” in 2021. Kuykendall continued those winning ways on an episode of “Supermarket Stakeout,” which aired shortly before the Fourth of July. In this episode, Kuykendall and three other chefs were asked to assemble a gourmet dish using groceries that they buy from shoppers at a local grocery store. Each contestant must budget wisely as they have only $500 to last them through the show, and ideally several dishes. By competition’s end, Kuykendall gave his last $100 to one man for a pack of tortillas in order to successfully craft a victorious dish of unctuous beef enchiladas. As a result, Kuykendall won a year’s worth of free groceries. Thanks for making San Antonio proud, chef!

FATHEAD PIZZA BRINGS BIG APPLE PIZZA TO DOWNTOWN

Photo by FatHead Pizza

FatHead Pizza is one of the newest pizzerias in downtown San Antonio, having opened in April. FatHead is led by Joseph Gonzales and Dan Ward, who spent nearly 25 years guiding the growth of the Piatti Italian restaurants. The name of the game at FatHead Pizza is the New York City-style slices and whole pies crafted by chef Luis Ramirez. The 14-inch pizzas include traditional Big Apple flavors, but there are other varieties, such as a farmer’s market pie and wild mushroom pie. Diners can also build their own, or choose subs, salads, classic desserts, as well as a bevy of wines, beers and non-alcoholic drinks.

Learn more at fatheadpizzasa.com

WHO’S READY FOR BUFFALO MILK ICE CREAM?

Photo by OroBianco

The Texas Hill Country town of Blanco is known for its breweries, distilleries, wineries, mom-and-pop shops and restaurants. But locals and tourists have spent the past three years warming up to something incredibly cool, creamy and absolutely delicious. OroBianco Italian Creamery is the first and only company in Texas to serve up grass-fed buffalo-milk gelato, which is handcrafted in small batches and includes other locally sourced ingredients, such as fresh fruit picked weekly from area farms. And it’s not just Blanco. OroBianco can be found across the Hill Country, in creameries in Stonewall, Dripping Springs and Fredericksburg. The food menu, too, is evolving. This past spring, OroBianco in Stonewall launched a mini pizzeria with pies baked using a mix of Italian and locally-milled wheat. You can also now enjoy the gelato at the new Pullman Market at the Pearl (see story on page ). It’s a good thing ice cream is the perfect treat all year round!

Learn more at orobiancomilk.com.

CHIPILOS ADDS TO MEXICAN OFFERINGS IN CENTRAL SA

Photo by Chiplos

In the spring, Chipilos Mexican Cuisine joined an array of fellow family-owned Mexican restaurants, food trucks and other culinary offerings on a near Northside stretch of West Avenue. According to its owners, Chipilos allows diners to experience a “true taste of Mexico.” The scrumptious menu features classic Mexican dishes such as tacos, enchiladas and burritos, all based on traditional recipes that reflect interior Mexican cuisine. There’s a plethora of tacos, including nopales, al pastor, barbacoa and egg a la Mexicana. Breakfast plates feature steak and egg, huevos rancheros and migas rancheras. Entrée plates include chicken flauta, chicken mole and beef fajita. There are also pancake plates, because who doesn’t love pancakes?!

Learn more at chipilosmexicancuisine.com.

GET EXTRA FINE IN SOUTHTOWN

Extra Fine photo by Kimberly Suta

Extra Fine, a popular Midtown creation of John and Jessica “Jess” Philpot, has lured fans of their fresh-baked goodies and coffee since their doors opened at the corner of East Mistletoe and McCullough Avenue in the Monte Vista area in 2020. But now, downtown residents can rejoice — Extra Fine just opened a second location in Southtown in the former My Juice Life spot on South Presa Street. Like the original, the new spot offers plenty of coffee and tea drinks, and the always enticing pastries, ranging from almond cake to lavender lemon cookies. You can also pop in for breakfast or lunch, for tasty treats such as quiche, ricotta and jam toast, kale and Swiss chard salad and chicken salad sandwiches. Extra Fine Southtown will also appeal to families with a kids’ menu that features a peanut butter and strawberry jam sandwich, not to mention a few grab-and-go choices.

Learn more at extrafinesa.com.

MING’S REIGNS AT LA CANTERA

Ming’s, which started at the original farmers market at the Quarry over 10 years ago, has since grown ever more popular and, as such, expanded. In April, owner Ming Qian von Bargen launched a second Ming’s at La Cantera, satisfying fans craving her freshly steamed bao buns, an addiction many of us can relate to. Ming’s at La Cantera, like the original location, focuses on affordable, fresh and thoughtfully prepared Chinese and Asian street food favorites such as coconut curry, bulgogi rice bowl, chilled and hot noodle bowls, noodle soups and shareable plates, such as cauliflower wing bites and shiitake mushroom dumplings. The big difference at La Cantera is the full bar that offers a variety of signature cocktails, beers, sakes, kombucha and nonalcoholic beverages.

Learn more mingsthing.com.

ROOSTER CROW FOCUSES ON JEWISH FARE

Rooster Crow Bakery

In 2022, Jenn Riesman, a well-known pastry chef lauded for her incredibly rich and unique flavors, over-the-top pastries and stunning cakes, opened Rooster Crow Bakery, a brick-and-mortar offering a variety of her fresh-made pastries and pies. But recently, Riesman has expanded her offerings to include deli-inspired delights and special weekly events. These additions include a hot turkey and ham sandwich on house-made focaccia, pimento cheese pasta salad, braided challah and matzo ball soup. Riesman says she’s excited to add traditional Jewish culinary offerings to the Rooster Crow menu. “Our new deli items and Challah Fridays are just the beginning of what we have planned,” she says.

Learn more at roostercrowbakery.com.

About the Contributor

A native San Antonian, Francisco Ortiz has been a local journalist for more than 25 years, having worked full time or freelanced for several area news publications. When he’s not writing or editing, he enjoys hiking, reading, and watching or playing basketball.