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DINE

11 NEW RESTAURANTS

WE LOVE

JESS ELIZARRARAS

Clementine

2195 NW Military Hwy., (210) 503-5121, clementine-sa.com From our review: From the looks and tastes of the Clementine menu, John [Russ] spent the last year fine-tuning the restaurant’s concept of “seasonal Southern and American eats.” Don’t visit Clementine expecting fried chicken or a burger or collard greens. Visit for some of the city’s best vegetable dishes (Fun fact: Elise is vegetarian, so John has had some practice). Start with the white mushroom salad with extra virgin olive oil, Valley Citrus, parsley, pecorino and pomegranate seeds. It’s rich, textured, and a new way to convert mushroom-averse eaters.  Then pivot to the buttered turnips — yes, turnips — tossed with greens, red pepper flakes for some heat, fish sauce and a sassy sesame streusel. Again, there’s texture, there’s playfulness and there’s flavor. Try the green cabbage and spring garlic, which is served with lots of butter, and the thinnest, crispiest garlic chips (kudos to kitchen for their knife skills). Definitely don’t miss the ricotta cavatelli, pillowy one-inch pasta twirls with broccoli pesto, Sichuan pepper and toasted pecans.  This is where I implore you to spring for the “Feed Me” option, which asks the diner to “entrust Chef Russ with your dining experience, he and his team will create a menu especially for you highlighting the flavors of the season. Starting at $54 per guest (based on entire table participation).”

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W I N T E R

F L A V O R • sacurrent.com

Profile for Euclid Media Group

Flavor Winter 2018  

Flavor Winter 2018