Simplicity Reigns Supreme in the San Antonio Dining Scene
Getting a great meal in San Antonio used to mean settling for Tex-Mex. While the city is still the undoubted capital of that beloved cuisine, recent years have seen it branching out significantly, as well. Today, diners in San Antonio can enjoy everything from world-class food cooked in the finest of classical French traditions to dinners that make use of the most advanced and imaginative of preparatory techniques.
It is safe to say, though, that locals and visitors alike tend to focus more on food of earthier, better grounded kinds. Tex-Mex cuisine itself, of course, is plainly of this mold, and the kinds of food that San Antonio excels most pointedly at today tend to emphasize simplicity, as well. With great ingredients put together in ways that have proven themselves through the tests of time, the city's top restaurants make sure that their patrons are never disappointed.
That basic idea can be seen in action at the city's top steakhouses. At what many experts regarded as the best steakhouse of all in the area, simplicity turns out to be a highly satisfying guiding principle. One look at the menu at will show that mastering the fundamentals can be much more important than indulging in more advanced and sophisticated techniques, as many diners have found out.
For a steakhouse, that inevitably means taking great care in the selection of the meat that will be served. Although people around the country recognize the import and significance of the USDA's "Prime" grading, the fact is that that mark alone does not tell the whole story. In fact, beef graded Prime can vary quite a bit in terms of its ultimate quality, with marked differences in the associated levels of marbling, tenderness, and flavor.
Great steakhouses in San Antonio and elsewhere therefore go well beyond simply ordering up Prime-graded beef. Instead, they send their buyers to select individual sections from suppliers, trying to get in ahead of the competition to secure the most attractive ones. They will then often age these quarters for weeks in their own special facilities, helping to develop the flavors and textures that steak lovers most appreciate.
While it can be hard work to cover the fundamentals in such thorough, dedicated ways, the effort almost always pays off for those who undertake it. Diners today rush to make reservations at http://myronsprime.com/reservations/ so they themselves can get a taste of just how great something simple can turn out.