Noshing Out – First Blush of San Antonio – Whiskey Cake

                Last week, I woke up in a mummy bag, lying on block of ice, in a hotel made entirely from compacted snow. It was 25⁰ in my room. The next day, I stepped on to the veranda of my hotel room, overlooking the courtyard of the spa, complete with running waterfall and outdoor pool. Behold the miracles of 21^st century travel. I have been assigned a three month long engagement here in San Antonio, and last week (albeit a short one) was my first time here. Readers will know that this isn’t my first foray into the Lone Star State, but as Texas could be its own country, San Antonio may as well be a whole new adventure. What struck me first upon acquiring my rental car was the near constant commercialization of the area. Walmart after Target after boot shop after chain restaurant was passed on the highway before I got to my hotel. Like a child in the candy store, my head was on a swivel trying to take in my new environment, making note of any signage that was new or different.

 

After days of setting up for the coming months, the team and I set out to The Shops at La Cantera for dinner at Whiskey Cake. It was a late dinner, starting at 9. Despite this, the restaurant was still crowded. Waiters in white t-shirts with suspenders, jeans, and paperboy hats weaved between tables with drinks and food. The lighting was dimmer, playing off the wood and dark colored metal of the tables and decor. A hollowed out glass light bulb and small candle adorned our table as we sat down to cocktails. The figgin’ delicious, made with bourbon, ramazotti amaro bitters, lemon, and black walnut bitters, had light fruity notes, yet was still spirit forward and a glowed with a brownish red hue on the table.

My entrée, the striped bass, came smokey grilled in two fillets, under one was a carrot and kale slaw, lightly tossed with an acidic dressing that brought out the brightness in the fish. The other fillet sat above a roasted gold pepper romesco, the blended nuts adding body, a counterpoint to the lightness in the bass.

Our waitress, upon describing the restaurant’s namesake, convinced us to dry the decadent dessert. With dollops of whipped cream, the whiskey cake was also topped with pecans and a dense caramel sauce infused with whiskey. The cake itself was full of molasses and again, more whiskey, keeping the entire dish moist and heavy, easily shareable, unlike putting down your fork.