Issuu

THE foodie ISSUE O C TO B E R 2 02 6

STEP INTO LUXURY Frameless Glass Shower Enclosures and Mirrors

Fa st Tu rna round Time

We help make it easy for you by giving expert advice and our

trained staff has the knowledge to help you with different options in choosing the right shower enclosure for your needs.

Expert Ins t allat ions

F ree Es t imat es

www.showerdoorstoday.com

210-467-5995 | 2537 Boardwalk St., San Antonio TX

OF SAN ANTONIO

NOW ! OPEN

STONE OAK’S

LUXURY

HAIR, SCALP & SKIN DESTINATION Luxury Wellness Without Compromise ELEVATED S ERVICES LUXURY HAIR EX TENSIONS CUSTOM COLOR • BLOWOUTS

EXPERT PET GROOMING SERVICES

HEAD SPA EXPERIENCES HAIR LOSS SOLUTIONS MICRONEEDLING • CHEMICAL PEELS HORMONE WELLNESS LUXURY WELLNESS WITHOUT COMPROMISE Intentional treatments. Organic skincare. Elevated experiences designed to help you look and feel your best.

Book Your Experience Today

San Antonio’s Premier Grooming Salon We provide top-quality grooming services to ensure your pet is always happy, healthy, & well-groomed. Whether it’s a simple bath or a full grooming session, our team is here to provide your pet with the care they deserve in a safe & comfortable environment.

Haircuts & Styling | Bathing & Brushing | Specialty Services

H E A D SPA NOW OPE N

(210) 267-8626 18720 Stone Oak Pkwy, Ste. 121 v @TrioSalonAndExtensions

210-749-8822 | www.thecanineco.net | 15124 San Pedro Ave, San Antonio, TX

AESTHETICS. PRECISION. HEALTH. At M.I. Dental Designs, we provide a luxury dental experience where comfort, precision, and aesthetics come together. Led by Dr. Imam, our expert team delivers everything from routine checkups to fullmouth rehabilitations — always in a patient-centered, welcoming environment. We cater to those who expect the best in care and results. Our promise? The same level of care we would give our own family. Where advanced dentistry meets unmatched attention to detail for smiles that inspire confidence. COMPREHENSIVE DENTISTRY COSMETIC DENTISTRY DENTAL IMPLANTS SEDATION FOR A COMFORTABLE EXPERIENCE INVISALIGN

Schedule your complimentary smile design consultation

www.midentaldesigns.com

210.496.9967

1130 East Sonterra Blvd. Suite 110 San Antonio, TX 78258 @midentaldesigns @mohamedimamdds

210 . 595 . 1204

ventafurnishings.com PROT E C T. GROW. T R A N SF E R .

We are first & foremost

a family-owned business right here in San Antonio We carry beautiful furniture to transform your home.

Building & Preserving Wealth with Purpose Mission Ready Horizon helps families, veterans, & business owners create clear financial strategies designed for long-term stability and legacy. From retirement optimization to income protection and estate coordination, our approach focuses on structured growth, downside protection, and confidence in your financial future.

Schedule Your Complimentary Strategy Session www.mymiliaregroup.com/agent 210-722-3880

From curated concierge style service to something you just want to scoop off our great showroom

We are here to make sure you feel like you are

Venta Familia. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

LIFESTYLE LETTER

The Meals We Remember I have absolutely no idea what I ate for dinner last Tuesday. But I can tell you about meals I had 20 years ago. I remember restaurants because of who was sitting across from me. I remember dinners that went way too long because nobody wanted to leave. I remember celebrations and vacations and random nights that weren’t supposed to be anything special but somehow became the ones that stuck. And I remember the food. Sometimes. That’s the funny thing about it. We eat every single day, but very few of those meals actually make it into the permanent files. The ones that do usually have a story attached. That’s what I love about this issue. There are milkshakes meant for celebrating soccer games and good report cards. There’s dinner in a vineyard with a man called the Sausage Sensei, which, obviously, I needed to know more about. There’s wine worth taking a little road trip for and a Stone Oak restaurant that makes a random Thursday feel worthy of another glass. Basically, there are a lot of very good reasons in these pages to go eat something. So that’s my assignment for you this month. Call somebody you love. Try somewhere new. Order dessert even though everyone says they’re full. Stay for another glass of wine. You probably won’t remember what you ordered forever. But you just might remember the night.

October 2026 PUBLISHER

Jonathan Mottu | jonathan.mottu@citylifestyle.com CO-PUBLISHER

Sarah Mottu | sarah.mottu@citylifestyle.com E D I TO R

Chelsea Humphreys chelsea.humphreys@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

Christina Garcia | christina@stylesavvysocials.com CONTRIBUTING WRITERS

Caroline Heiberg, Erin Lyons, Chelsea Humphreys C O N T R I B U T I N G P H OTO G R AP H E R

Nichey Brown

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Zach Miller

CHELSEA HUMPHREYS, EDITOR @ S T O N E O A KC I T Y L I F E S T Y L E

LAYOUT DESIGNER Lillian Gibbs QUALITY CONTROL SPECIALIST Anna Minnick

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Stone Oak City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Stone Oak area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

Visit our Instagram C I T Y L I F E S T Y L E . C O M / S TO N E OA K

L I F E ST Y LE LE T T E R

Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Stone Oak City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

COOK CO C COOK. CONNECT. C CELEBRATE. .

Collaborate, create, and enjoy an interactive baking experience led by our talented Chef Instructors.

Your Private Event Includes: Professional Chef Instructor Hands-on, interactive baking experience BYOB - Bring your favorite wine or beer. We provide the glassware and bottle openers.

Perfect For: Corporate Team Building Holiday Parties Birthday Celebrations Bridal Showers/Bachelorette Parties Family Gatherings

Professional Floor Care

San Antonio’s Eco-Friendly Floor Cleaning See the Difference in Your Floors Today! 100% Happiness Guarantee on ALL jobs Over 190 5 Star Google Reviews CA R P E T CLE ANING | TIL E & G ROUT C L E ANING G R O U T CO LO R S E AL ING | L AMINATE C L E ANING LUXURY V I N Y L PL A N K C L E ANING | HARDWOOD C L E ANING NATURAL STONE C L E ANING

Let's Whip Up Something Memorable! Scan here or email us to get started! We look forward to curating a culinary experience just for you!

info@thebakelabsa.com (210) 390 - 1208

THEBAKELABSA COM THEBAKELABSA.COM .

Mention “Stone Oak City Lifestyle Magazine” to receive 15% OFF any service! (210) 361-8127 | www.EcoCleanTexas.com | @coclean_pro_floorcare OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

10 Featured

14 28

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Sweet Spot

MilkShake Factory is blending delicious drinks with the kind of hospitality that keeps people coming back.

A Dinner to Remember

One vineyard dinner delivers comedy, craft and unexpected flavor

Raise a Glass to Texas Wine Country Discover why Johnson City is becoming Texas' newest must visit wine destination.

Lifestyle Letter

City Scene

Business Monthly

Eat Right FOOD + BEVERAGE

Local Limelight ENTERTAINMENT

Hot Spot LIFE + CULTURE

Happy Hour FOOD + BEVERAGE

Must See ARTS + CULTURE

Events

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

Luxury Brands don’t post. They position Strategic brand positioning for businesses ready to grow with authority, not noise. Trusted by premium brands. Proven audience growth and client acquisition.

Book a complimentary strategy session.

Scan to book your strategy call

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

@SAHISPANICCC

@TAROKOTANI

5 @AMANNDUHHLYN

@SANANTONIOTHREADS

@SATEXASFOODIES

@TXELITEDRIVER

@BAYLORKEEPER

1: Friends kicked off a night at The Jue Let before heading into the bar’s karaoke room. 2: San Antonio Hispanic Chamber of Commerce welcomed Gladys Gonzalez to its membership team this August. 3: Dio made some prehistoric friends during a summer adventure exploring dinosaurs at San Antonio Zoo. 4: San Antonio Threads volunteers decorated shopping bags, adding extra love to each guest’s shopping experience. 5: San Antonio snack lovers discovered Mexican treats, fresh aguas frescas and seriously indulgent banana splits. 6: Spurs spirit hit the road as San Antonio sisters traveled together, sporting silver and black. 7: Newlyweds Baylor and Justin at a friend's beautiful hill country wedding.

Want to be seen in the magazine? TA G Y O U R I N S TA G R A M P H O T O S W I T H @ S T O N E O A K C I T Y L I F E S T Y L E

C I T Y SC E N E

OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Something New Is Growing in Stone Oak Providence by the Green is Stone Oak’s new destination for shopping, dining, events, and community. Overlooking Canyon Springs Golf Course, the thoughtfully designed development offers retail and restaurant opportunities alongside flexible event spaces for private celebrations, corporate events, and community gatherings. Event bookings are now open, with spaces available for gatherings both large and small. Businesses interested in joining this growing destination and those planning an upcoming event can learn more at providencebythegreen.com.

Stone Oak Serves Up Its First Restaurant Week Stone Oak served up something new this summer with its first ever Restaurant Week, held August 8 through 15. Organized by the Stone Oak Property Owners Association, the week invited neighborhood restaurants and beverage businesses to offer special tasting menus, meal deals and new featured items. The inaugural event encouraged residents to try something new, revisit local favorites and support the restaurants that make Stone Oak a delicious place to call home.

Brunch Is Coming to Katerina Katerina Restaurant & Bar is giving Stone Oak another reason to make plans. Beginning mid September, the restaurant will introduce Sunday brunch, bringing its signature approachable elegance to a new part of the weekend. Guests can expect the same attention to food, cocktails and atmosphere that has made Katerina a neighborhood favorite, now with a decidedly more leisurely Sunday feel. The restaurant is also expanding its hours with lunch service available on select days this fall.

Want to be featured? G E T I N T O U C H AT C I T Y L I F E S T Y L E . C O M / S T O N E O A K

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

THE SWEET SPOT

ARTICLE BY ERIN LYONS | PHOTOGRAPHY BY NICHEY BROWN

EAT R IGH T | FO O D + BEVE RAGE

MILKSHAKE FACTORY IS BLENDING DELICIOUS DRINKS WITH THE KIND OF HOSPITALITY THAT KEEPS PEOPLE COMING BACK.

When Anahi Pineda and Sergio Leyva first considered a career change, owning a milkshake shop wasn’t on their list. But they knew they wanted to open something in Stone Oak that would bring people joy and give them something fun to do. And as Anahi said to me, “What’s more fun than milkshakes?” In 1914, Charlie and Orania Sarandou immigrated from Greece and opened a shop specializing in chocolates made from their family recipes. In the early 2000s, the fourth generation of their family coined the name MilkShake Factory and began incorporating milkshakes into the menu. MilkShake Factory began franchising in 2023. As Anahi and Sergio explored new career options after 20 years in insurance and financial services, their franchise consultant told them about MilkShake Factory. They weren’t initially interested in restaurants, but they knew they wanted to do something that made people happy. And Anahi’s love of chocolate and ice cream made MilkShake Factory intriguing. Anahi told me having MilkShake Factory in Stone Oak is important to them because they want to give back to the community they’ve been part of for the last two decades. They love the Stone Oak area because the people are kind and family-oriented. Now that they have two kids of their own, that feels more important to them than ever. Anahi and Sergio work closely with General Manager Michael and Chef Lead Victor. They are proud to have built a team of local Stone Oak teens and young adults who work evenings and weekends. Anahi said it has brought her a lot of joy to provide new jobs in the Stone Oak area, and they are very proud of their employees. MilkShake Factory opened on June 13. So far, the community response has been enthusiastic. Anahi told me that all kinds of people are coming in to enjoy milkshakes, from toddlers to teens CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

to groups of seniors from a nearby retirement home. After just a few short months, they’re getting to know their repeat customers. Some of them order a different milkshake every time, trying to work their way through the whole menu. One of her favorite moments is when they ask a customer if it’s their first time visiting, only to hear that they’ve been there before and have brought someone with them to experience it for the first time. Anahi takes that as a sign that they’re doing something right. “People arrive happy and leave even happier, and that’s what we want.” Each milkshake is hand-spun to order. The ice cream in the milkshakes and the whipped cream on top are made fresh every day. Classic milkshakes like chocolate, strawberry, vanilla, and a few other flavors are featured during their Thursday happy hour from 4-6 pm for $5. The Signature Shakes are known for their toppers. On the day I visited, I enjoyed Anahi’s favorite, the Campfire S’mores Shake, which is topped with a large chocolate- and graham-covered marshmallow. Their bestselling shake is the Chocolate Dipped Strawberry Shake, topped with a chocolate-covered strawberry, made fresh every day. The other large menu category is Gourmet Shakes, which focus on the inclusions, like pieces of fruit or brownies. Those are topped more simply with whipped cream and a piece of chocolate. MilkShake Factory also offers sundaes, a root beer float, and Molten Chocolate Cups, which include a choice of fresh fruits, whipped cream, and melted milk chocolate. A pumpkin spice milkshake is joining the menu this fall. But it’s not just about the milkshakes. Chocolate bark is made in-house every day, following the same recipes Charlie and Orania Sarandou brought to America in 1914. Anahi told me, “Everything’s fresh, everything’s made to order, with love and care.” Every customer is offered a free sample. I got to try the delicious peanut butter toffee bark. Anahi told me roasted almond bark is popular, and kids like cookie bark topped with sprinkles and candy. Packaged chocolates are also available for purchase, and the barks can be wrapped for gifts. Anahi said she wants MilkShake Factory to become a community celebration destination. They want to see families coming in to celebrate dance recitals, soccer games, and good report cards. “We want this place to be someone’s first date or the celebration spot. We want to be that for the community.” She also hopes people arrive expecting delicious milkshakes but also have a great time while they’re at MilkShake Factory. “We want them to experience great service from beginning to end. And I hope people can leave and go tell someone that they just had the best milkshake they’ve ever had.”

EAT R IGH T | FO O D + BEVE RAGE

“PEOPLE A R R I V E H A PPY A ND L E AV E E V E N H A PPIER, A ND T H AT ’ S W H AT W E WA N T . ”

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

A Dinner to Re m e m b e r ONE VINEYARD DINNER DELIVERS COMEDY, CRAFT AND UNEXPECTED FLAVOR

ARTICLE AND PHOTOGRAPHY BY CAROLINE HEIBERG

LOCA L LIM E LIGH T | ENTE RTAIN ME N T

Can you remember what you ate last week? What about yesterday? Most meals fade into the background noise of life. The exceptions that stand out often have something else attached: a much-needed date night, dinner under a full moon in a vineyard or a wine-and-chocolate tasting with a chocolatier. A culinary experience turns dining into an occasion. The appeal is participation: diners watch, learn, ask questions and leave with a memory that reaches beyond whatever was served. It could be a cooking lesson, a themed multi-course meal with a chef, an unfamiliar setting or a menu built around a story. Some are elegant. Others involve open flames, improbable ingredients and a man known as the Sausage Sensei.

FIRE & SMOKE

Turtle Creek Vineyard in Kerrville has made its estate a setting for experiences as well as wine tastings. Its full-moon dinner series invites guests to share seasonal meals among the vines. Fire & Smoke, held in June, offered a livelier variation built around premium meat, local wine and live culinary instruction. Guests began the evening seated around a sausage-making station like an audience awaiting a performance. At its center stood Bill Dumas, well known throughout the barbecue world for his creativity and artful mastery of a specific craft. Dumas is a professional pitmaster, butcher and international instructor known for translating fully composed dishes into sausage. His creations have included Korean bulgogi, Thanksgiving dinner and seafood paella, but the unusual flavors are grounded in precise technique. Sausage-making depends on carefully controlled temperatures, meatto-fat ratios and the development of a proper bind. Dumas brought that knowledge to the demonstration, along with his larger-than-life personality.

CAPRESE: THE FIRST COURSE

“I like to use garlic irresponsibly,” Dumas said as he explained each stage of the sausage-making process, from mixing the ingredients to stuffing the casings. The evening’s first course was served during the demonstration. The finished caprese sausage was served on crostini, topped with balsamic reduction. Its form was unexpected, but the flavors were recognizable. Fresh basil, mozzarella, tomatoes and the sweet acidity of balsamic alluded to the caprese salad while creating an entirely different food. Guests marveled at the transformation of the familiar Italian appetizer, as they watched meat disappear into the machine and emerge as something new. Dumas describes his method as taking a composed dish, exploding it and putting it back together inside a tube. The caprese sausage allowed the audience to witness the transformation and taste the result.

FROM AUDIENCE TO DINNER PARTY

After the demonstration, guests left their seats and moved to the patio to find their places at rustic tables overlooking the vineyard and Turtle Creek itself. Nearby, another performance was already underway. Tate Parker, owner of Branded Meat Market in Harper, was preparing A5 Wagyu steaks over fire. As the evening shifted from a demonstration to an al fresco dinner, thoughtfully paired wines circulated around the tables. The second sausage course was a Dorper lamb and red wine sausage, a link created to reflect the vineyard setting. Dorper lamb has a rich but relatively mild flavor, capable of holding its own alongside other ingredients. Dumas combined it with Turtle Creek Vineyard red wine, rosemary, thyme, garlic and supporting spices selected to complement the meat without overwhelming it.

“The caprese sausage allowed the audience to witness the transformation and taste the result. Dumas describes his method as exploding a composed dish and rebuilding it inside a tube.” CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

“The audience had become a dinner party, moving from a comedic demonstration to Wagyu over fire, lamb seasoned with vineyard wine and, finally, peach cobbler reconstructed inside a casing.”

LOCA L LIM E LIGH T | ENTE RTAIN ME N T

“The intent was not to make a wine sausage,” Dumas wrote after the event, “rather it was to make a lamb sausage that reflects the traditions of winemaking and sausage production that have existed side by side for generations. Simple ingredients. Proper technique. Sometimes that is all that is needed.”

DESSERT: PEACH COBBLER IN A CASING

The final course returned to the playful experimentation that opened the evening. Dumas’s famous peach cobbler sausage begins with the unexpected choice of beef and pork, then moves into dessert territory with peaches, brown sugar, cinnamon, nutmeg and vanilla, balanced by white pepper and chile. At Turtle Creek, it was served with vanilla gelato and a finishing sprinkle of “sausage dust.” By then, night had fallen and dessert in link form seemed like a logical finale. Guests who had arrived as strangers were soon engaged in conversations around their tables about the unexpected flavors. The audience had become a dinner party, moving from a comedic demonstration to Wagyu over fire, lamb seasoned with vineyard wine and, finally, peach cobbler reconstructed inside a casing.

FIND YOUR OWN ADVENTURE

A culinary adventure does not require a vineyard, a celebrated pitmaster or A5 Wagyu (but it doesn’t hurt!). It can begin with a cooking class, a guided tasting, a farm dinner, a chef’s menu or simply an unfamiliar dish ordered on purpose. The joy lies in leaving the usual routine and giving a meal the chance to become a story. At Fire & Smoke, that story included wine among the vines, steak over an open flame and gelato melting beside peach cobbler sausage. It also included a lesson in sausage-making, although Dumas’s advice about garlic and his quick-witted one-liners will not soon be forgotten.

L E A R N M O R E : A culinary experience combines food with participation, storytelling or a distinctive setting. Cooking classes, guided tastings, chef demonstrations, farm dinners and themed menus welcome guests to engage with the meal in a different way.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

LOCA L LIM E LIGH T | ENTE RTAIN ME N T

M E E T H A L E Y N I C O L E I M A G E R Y

I F YO U A R E R E A D I N G T H I S . . . S O I S YO U R B E S T C L I E N T. Timeless - Emotive - Real 2 O UT O F 3 of our readers regularly purchase from our ads.

PHOTOGRAPHY SERVICES – WEDDINGS – FAMILY – MATERNITY – NEWBORN – MILESTONES – HEIRLOOM PORTRAITS

UPCOMING MINI SESSIONS – APRIL 25 - GILDED GLASS HOUSE – APRIL 26 - THE BARN @ THE GLASSHOUSE

ADVERTISE WITH STonE oAk CITy LIfESTyLE™ CITYLIFESTYLE.COM/STOnEOak

@HALEYNICOLEIMAGERY HALEYNICOLEIMAGERY.COM

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

KATERINA Ginger Soy Brussels Sprouts with Ginger Soy Glaze, Cilantro-Lime Emulsion, Sesame Brittle, Jalapeno, Sesame Cucumbers, Cilantro

COME FOR DINNER. STAY FOR EVERYTHING ELSE. ARTICLE BY CHELSEA HUMPHREYS

H OT SP OT | L I FE + C ULTURE

Braised Beef Short Whipped Potatoes, Heirloom Carrots, Crispy Shallots, Demi Glaze

There are restaurants you visit because you’re hungry. And then there are restaurants that make you want to settle in, order another glass of wine and stay awhile. Katerina is definitely the latter. Tucked into Stone Oak, Katerina Restaurant & Bar feels special almost immediately. It’s beautiful, yes. But not in that slightly terrifying way where you suddenly wonder if you’re dressed well enough to order the chicken. This is a restaurant that wants you to relax, eat something wonderful and have a really good night. That was exactly the point. Owners Katerina Akimova and Dick Jones, along with chefs Justin Manzi and Greg Carter, created Katerina around what they call “approachable elegance.” It’s an idea that sounds simple enough until you realize how few restaurants actually pull it off. Katerina does. The dining room is gorgeous. Warm wood, glowing amber onyx and a dramatic tree at the center give the space plenty to look at, while the open kitchen brings some of the energy of dinner right into the room. There’s a beautiful bar, private dining space and enough atmosphere to make Wednesday feel more interesting. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

It hits that sweet spot between polished and comfortable. You notice the details, but they don’t demand your attention. The room can handle date night just as easily as dinner with friends, and nobody is going to look at you sideways if the table gets loud after the second bottle of wine. And then the food shows up. The menu changes with the seasons, with steaks from the wood grill, house made pastas, breads and desserts, fresh seafood and dishes that make sharing seem like a very good idea. The prosciutto and fig pizza pairs mozzarella and whipped ricotta with marinara and fig jam. Coriander crusted duck breast comes with parsnip purée, broccolini and dates. Steaks are beautifully prepared, pastas feel worth abandoning whatever carb related promises you made to yourself, and there is always something on the menu you didn’t plan to order until you saw it go past your table. The seasonal approach gives Katerina room to surprise you. This isn’t a menu designed to sit untouched for five years. The kitchen is paying attention to what’s good right now, while keeping enough favorites around that regulars can develop the important habit of having “their order.” Also, save room for dessert. This is not a suggestion. Katerina’s desserts are made in house, with selections that change and might include maple peanut butter pie or carrot cake. It is exactly the kind of

dessert menu that causes an entire table to say, “We’ll just get one,” immediately before ordering three. The bar deserves its own attention. There’s a thoughtful wine list, cocktails that actually feel considered and a weekday happy hour that makes an excellent argument for ending the workday a little early. But the thing I like most about Katerina might be that none of this requires an occasion. Yes, you could absolutely celebrate an anniversary here. Bring your parents. Have the birthday dinner. Wear the dress. Order the good bottle. You could also text a friend at 4:30 on a Thursday and say, “Wine?” Katerina works for both. And in a neighborhood with plenty of choices for dinner, that matters. Stone Oak doesn’t necessarily need another restaurant people save for special occasions. It needs places people want to come back to. That seems to be what Katerina understands particularly well. Great hospitality isn’t just about what arrives on the plate. It’s remembering how a place made you feel while you were there. Maybe you came for dinner. Maybe dinner turned into drinks. Maybe somebody ordered dessert even though everyone swore they were full. And maybe somewhere in the middle of all of that, an ordinary night became a really good one. That feels like reason enough to come back.

“An exclusive experience for everyone”

H OT SP OT | L I FE + C ULTURE

Creating the Road Map you Need

Fostering long term relationships, providing personalized solutions, and helping ensure our clients achieve peace of mind through sound strategies. With an unwavering commitment to guiding clients through every stage of life, we understand that the journey to financial security begins with a well-crafted strategy. www.atlas-plans.com | 210-281-4400 | 21720 Hardy Oak Blvd. Ste 85, San Antonio, TX David M. Webb is a Registered Representative offering securities through NYLIFE Securities LLC, Member FINRA/SIPC, a Licensed Insurance Agency. Atlas Retirement Strategies, LLC is independently owned and operated from NYLIFE Securities LLC and it’s affiliates. Read more about the Forbes SHOOK Professionals List and the ranking methodology here: https://www.forbes.com/sites/rjshook/2024/07/10/methodology-americas-top-financial-security-professionals-2024/

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

The Amber Hour BOURBON, THREE WAYS Bourbon carries a certain mystique: dim lighting, hushed tones, a vocabulary all its own. Cut through it and here's what you'll actually find: a spirit that does more with three ingredients than most bottles manage with ten. Shaken with lemon and honey, it goes bright. Stirred with bitters over one good cube, it turns deep and unhurried. Add vermouth and a proper cherry, and you've got the drink that's been quietly holding up hotel bars for a century. One good bottle, a few minutes, a comfortable chair. Everything else is just details.

H AP PY H OU R | FO O D + BE VE RAGE

ONE BOTTLE, THREE DRINKS The Thyme-Honey Smash The easiest pour if you're new to bourbon INGREDIENTS: • 2 oz bourbon • ¾ oz freshly squeezed lemon juice • ½ oz honey syrup (equal parts honey and warm water) • 3–4 fresh thyme sprigs, plus one to garnish • Large ice sphere or cube To make: Press the thyme gently in the bottom of a shaker (enough to wake up the oils, not enough to shred it). Add bourbon, lemon, honey syrup, and ice. Shake hard, strain over a large ice sphere, and finish with a thyme sprig and a strip of lemon peel. Honey syrup keeps for two weeks in the fridge and improves nearly every whiskey drink it touches.

The Old Fashioned Four ingredients. That's the drink. INGREDIENTS: • 2 oz bourbon • ¼ oz demerara or simple syrup • 2–3 dashes aromatic bitters • Large ice cube • Orange peel, to garnish To make: Stir bourbon, syrup, and bitters with ice for a full 30 seconds (longer than feels reasonable — the dilution is part of the recipe). Strain over one large cube. Pinch the orange peel skin-side down over the drink so the oils mist across the surface, run it around the rim, and drop it in. Demerara syrup, two parts raw sugar to one part water, brings a toffee depth that plain sugar can't reach. Classic: orange peel only. Dressed up: add a brandied cherry alongside the peel for a little sweetness and color.

The Manhattan The drink that built a century of hotel bars. INGREDIENTS: • 2 oz bourbon • 1 oz sweet vermouth • 2 dashes aromatic bitters • Cocktail cherry, to garnish To make: Stir everything with plenty of ice until the mixing glass frosts over, then strain into a chilled coupe. Garnish with a real cocktail cherry (dark, rich, worth every penny of the jar). Park the coupe in the freezer while you stir. A warm glass undoes thirty seconds of careful work in about a minute.

BOURBON GOES INTO THE BARREL CLEAR AS WATER. EVERY BIT OF THAT AMBER COMES FROM THE WOOD. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

Speak Bourbon Like You Mean It THE WHISKEY AISLE READS LIKE A SECRET HANDSHAKE. HERE'S THE QUICK TRANSLATION. • Wheated: softer, sweeter, leans toward baked goods. • High-Rye: more pepper, more spice, more backbone. • Single Barrel: one barrel, one personality, quirks included. • Bottled-in-Bond: one distillery, four years minimum, 100 proof. • Finished: aged a second time in port, sherry, or rum casks.

H AP PY H OU R | FO O D + BE VE RAGE

ARTICLE BY

BARTENDERS AND DREAMS

W H E R E GR E AT DR INKS MEET GR E AT M E MOR I E S SERVING UP THOUGHTFUL COCKTAILS AND GENUINE HILL COUNTRY HOSPITALITY

“THE BA R OFTEN BEC OM E S A G AT H E R I NG PL AC E A L L I T S OW N , WHERE OLD FRIENDS C ATC H U P A N D N E W C ON V E R SAT ION S B E G I N .”

Nestled in the heart of the Texas Hill Country in Boerne, Bartenders And Dreams believes a great bar should do more than serve drinks. It should add to the experience. As a family owned business, the team brings professional bartending together with genuine hospitality, creating a welcoming atmosphere where guests can gather, connect, and celebrate. From weddings and private parties to corporate gatherings and special events, Bartenders And Dreams approaches each occasion knowing no two celebrations are exactly alike. The team works closely with clients to create a bar experience that fits the event, whether that means timeless cocktails, handcrafted signature drinks, refreshing Hill Country favorites, or a thoughtfully designed menu created specifically for the occasion. On event day, experienced bartenders keep service friendly, organized, and flowing smoothly, allowing hosts to enjoy their own party instead of worrying about what is happening behind the bar. Attention to detail means guests spend less time waiting and more time celebrating. And the bar often becomes a gathering place all its own. It’s where old friends catch up, new conversations begin, and guests regroup between trips to the dance floor. Bartenders And Dreams understands that great hospitality lives in those small interactions just as much as it does in a perfectly made cocktail. Serving Boerne, San Antonio, and venues throughout the Texas Hill Country, Bartenders And Dreams has built its reputation on professionalism, creativity, and making people feel welcome. Their goal is simple: take care of the bar so you can be fully present for the celebration. Because every great story deserves a great toast.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

RAISE a Glass TO TEXAS Wine Country Discover why Johnson City is becoming Texas' newest must visit wine destination. ARTICLE BY CHELSEA HUMPHREYS

When most people think of wine country, they picture California’s Napa Valley or perhaps the rolling vineyards of Europe. But just an hour west of San Antonio, the Texas Hill Country has quietly built a reputation that’s turning heads across the country, and Johnson City is right at the heart of it. That reputation recently received national recognition when Texas Wine Jam was named one of USA TODAY’s 10 Best Wine Festivals in America, placing the annual event among the nation’s premier wine experiences and shining a spotlight on one of Texas’ most beloved wine destinations. More than just a tasting event, Texas Wine Jam has become a celebration of everything that makes Texas wine unique. Visitors have the opportunity to meet the winemakers behind their favorite bottles, sample wines from established labels and emerging vineyards, enjoy live music, and purchase wines directly from the wineries they discover throughout the day. It’s a chance to experience the passion and craftsmanship behind every pour while discovering bottles that may never make it to your neighborhood wine shop. This year’s Texas Wine Jam will also feature all 12 winning wines from the 2026 Texas Vintners Cup, the state’s premier wine competition dedicated to crowning Texas’ 12 best wines. The Texas Vintners Cup is part of the Texas Department of Agriculture’s Uncork Texas Wines marketing program. It’s this focus on education, connection, and discovery that sets the festival apart. “We’re proud that Texas Wine Jam has become a place where visitors can discover the quality, innovation and hospitality that define Texas wine,” says founder Daniel Kelada. “Texas has become one of the world’s most exciting emerging wine regions, and Johnson City is right at the center of that story.”

M UST SE E | ARTS + C ULT U RE

Whether you’re a longtime wine enthusiast or someone who simply enjoys sharing a great bottle with friends, the festival is designed to be approachable. Guests can ask questions, compare styles, learn about Texas grape growing, and discover new favorites in a relaxed setting. Rather than feeling intimidating, the experience invites visitors to slow down, sip thoughtfully, and appreciate the incredible diversity being produced by wineries across the state. Of course, the festival is only part of the experience. One of the greatest joys of visiting Texas Wine Jam is discovering Johnson City itself. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

Once known primarily as the hometown of President Lyndon B. Johnson, the community has evolved into one of the Hill Country’s most charming destinations. Award winning wineries, locally owned restaurants, boutique shopping, scenic drives, and genuine Texas hospitality make it easy to turn a day trip into a memorable weekend escape. Spend the morning exploring tasting rooms, enjoy a leisurely lunch at one of the town’s locally owned restaurants, browse unique shops along Main Street, then settle in for an afternoon of wine, music, and conversation. As the sun begins to set over the Hill Country, it’s easy to understand why so many visitors find themselves planning a return trip before they’ve even left town. According to Explore JCTX spokesperson Maggie McMahon, that’s exactly what many visitors discover. “Visitors come for special events like Texas Wine Jam, then realize there’s even more to Johnson City, our wineries, restaurants, shopping, presidential history, state parks, and more,” she says. “Add to that our starry Texas skies and genuine Hill Country hospitality, and it’s no surprise Johnson City is gaining traction as a destination that delivers unforgettable experiences year round.” For San Antonians, that’s part of the festival’s appeal. Without the hassle of air travel or long road trips, it’s possible to escape the city for a weekend that feels worlds away. The combination of exceptional Texas wine, beautiful scenery, welcoming hospitality, and nationally recognized programming makes Texas Wine Jam an ideal excuse to gather friends, reconnect with family, or simply explore somewhere new. The next Texas Wine Jam takes place October 17, 2026, inviting wine lovers to raise a glass to one of America’s newest must visit wine destinations and experience firsthand why the Texas Hill Country continues to earn national recognition.

M UST SE E | ARTS + C ULT U RE

Plan Your Wine Weekend Texas Wine Jam October 17, 2026 Johnson City, Texas

Named one of USA TODAY’s 10 Best Wine Festivals in America, Texas Wine Jam brings together dozens of Texas wineries for a day of tastings, live music, wine education, and exclusive bottle purchases. While you’re there, make time to explore Johnson City’s award winning wineries, locally owned restaurants, boutique shopping, historic sites, and beautiful Hill Country scenery. It’s an easy getaway from San Antonio and the perfect excuse to spend a weekend sipping, savoring, and discovering one of Texas’ fastest growing wine destinations. TexasWineJam.com

Sarah Ferguson Fitness FITNESS COACHING FOR WOMEN

Personalized 1:1 Coaching 100% Online Coaching Workout Programming Nutrition & Meal Planning Accountability & Mindset Coaching

sarahfergusonfit.com

Find Yourself Again & Reach Your Goals

IF YOU A RE RE A DING TH IS . . . S O IS YOU R BE ST C L IE N T.

2 OUT OF 3 of our readers regularly purchase from our ads.

ADVERTISE WITH STonE oAk CITy LIfESTyLE™ L E A R N M O R E A T C I T Y L I F E S T Y L E . C O M / S T O N E O A k OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

LACE UP FOR FUN! PUBLIC SKATING NOW OPEN

Bring the whole family for a day of skating and memories that last! Hockey & Figure Skating are also available!

$12.00 - Admission $4.00 - Skate Rental PUBLIC SKATE TIME

Everyday: 12:30-3:00pm Wed-Sun: 6:30-8:30pm

OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 3 R D

Britta’s Chase 5K Morgan’s Wonderland | 8:00 AM Run or walk a one-of-a-kind 5K inside Morgan’s Wonderland. The morning also includes a quarter-mile kids dash and cash chase challenge, bringing families and runners together for an energetic event hosted by Meant to Soar. OCTOBER 8TH

Wine & Whiskey Walk Village at Stone Oak | 5:00 PM Spend the evening strolling among participating Village at Stone Oak retailers while enjoying wine and whiskey samples, food pairings, raffle prizes and entertainment. Tickets include a keepsake glass; tasting participants must bring identification. The event happens rain or shine. OCTOBER 16TH

Feast 2026 Cornerstone Church | 5:00 PM Celebrate three free days of faith, fellowship and family fun at Cornerstone Church, October 16–18. The weekend features food trucks, amusement rides, worship services, outdoor concerts by award-winning artists and a Saturday-night fireworks spectacular.

CONTINUED >

northwoodsice.net | Bnorthwoodsiceandgolf 32

EVE N TS

CALL TODAY TO SEE HOW STUDENTS LEARN TO ROCK– ON STAGE AND IN LIFE! Each week students, 8 to 108, take a private lesson and rehearse with a band of their peers. This fun, performance-based approach helps students gain a unique type of confidence through practical experience learning to play guitar, bass, drums, keys or singing. All in a safe, fun, supportive community.

Call Today: 210-314-7671

SAN ANTONIO

Stone oak City LifeStyLe™ Good news happening right in your neighborhood.

Inspiration for your best local life.

Exclusive giveaways.

Stay ConneCteD to yoUR CoMMUnity FOLLOW US ON INSTAGRAM

Hidden gem alert!

Local content by local creators.

SCAN TO CONNECT

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STO N E OA K

events

CONTINUED

OCTOBER 17TH

Pumpkin Palooza The Rock at La Cantera | 11:00 AM Welcome fall with a full day of family-friendly activities at The Rock at La Cantera. Enjoy pumpkin-themed games, live music, seasonal food and the grand opening of Coyote’s Corn Corral. General admission is free; corn pit tickets are separate. OCTOBER 24 TH

Bracken Village Market Day Bracken Village | 9:30 AM Shop more than 50 local vendors throughout Bracken Village’s historic Texas setting. Browse antiques, handmade goods, fresh-baked sourdough and unique finds while supporting area makers and small businesses during this four-hour outdoor market day. OCTOBER 3 1ST

Fall Fest Village at Stone Oak | 12:00 PM

R ECL A I M YOUR R A DI A NCE L ad ies , it ’s t i me to pr ior it i ze YOU!

Celebrate Halloween with an afternoon of family fun at Village at Stone Oak. Festivities include trick-ortreating at participating retailers, a costume contest, live entertainment, caricature and balloon artists, children’s crafts, activities and character meet-and-greets.

FACIALS | PERMANENT MAKEUP | BODY SCULPTING | BOTOX At The Fountain of Youth Spa in San Antonio, we specialize in non-surgical treatments designed to rejuvenate and empower. From the revitalizing Hydro Facial to Body Sculpting, our services are tailored to enhance your natural beauty. Experience firmer skin, a youthful glow, and the confidence that comes with looking and feeling your best. Embrace the art of ageless beauty because you deserve it!

B o ok you r c u s tom i z e d t r e at me nt to d a y W W W. T H E F O Y S PA . C O M | ( 2 1 0 ) 2 7 3 - 5 4 2 4 1 6 6 07 B L A N C O R D # 5 0 4 S A N A N TO N I O, T X 78 2 3 2

EVE N TS

Want to be featured? G E T I N T O U C H AT CIT YLIFEST YLE .COM/ STON EOAK