E AT + D R I N K / D I S H
Hummus Haven Can you even have a proper Mediterranean meal without dining on hummus? At Jardín, choose from the classic house-made hummus with zahtar, tahini and extra virgin olive oil, or add extra flavor with a variety of featured toppings such as: Blue crab, sweet corn, thyme and brown butter Crispy pork belly, harissa oil and pickled peppers Saffron-pickled cauliflower, mint and pumpkin seeds
JARDÍN
San Antonio Botanical Garden 555 Funston Place jardinsatx.com
Fresh Fare Jason Dady’s latest restaurant brings Mediterranean flavors to the San Antonio Botanical Garden
verlooking the San Antonio Botanical Garden’s Sacred and Rose Gardens, Jardín bridges the gap between sea, land, and south European flair. The restaurant from Jason Dady combines Turkish, Spanish, Italian and Greek flavors, filling what Dady says was a hole in the local dining scene. “This also just so happened to be the type of food that we were wanting to eat and cook, too,” he says. The menu at Jardín (pronounced jar-deen) focuses on seasonal and locally sourced food, with mix-and-match mezze plates, like the Bolognese-stuffed arancini with mozzarella and black truffle aioli, shareable fresh hummus platters like the crispy pork belly seasoned with harissa oil and pickled peppers, and classic Mediterranean courses,
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such as house-made edamame falafel, ras el hanout spiced lamb meatballs, and saffron-glazed roasted chicken. The natural inspiration is carried through to its full-service bar featuring signature fruit and herb cocktails. The botanical garden has a rocky restaurant history, and Sabina Carr, the garden’s newest chief executive officer, says understanding that bumpy past allowed her to recognize Jardín’s potential. “It’s important to have the right fit,” Carr says. “[Dady] had the right energy and set of values. He is committed to delivering fresh and local foods—sometimes straight from our garden. And he knows his clientele really well. Plus, the garden is a cultural institution and it was important to find someone who understood that and wanted to be a part of it.”
COURTESY JARDIN
BY EMILY GUAJARDO
JUNE 2021
4/30/21 11:13 AM
