A bit further out of the downtown core, John Russ, executive chef and co-owner, entices diners at the eclectic Clementine with a stunning Beet Salad with tart grapefruit, sweet-and-funky Gorgonzola dolce, earthy cocoa “no grain-ola” and a finish of aged balsamic. The Ricotta Cavatelli, served with broccoli-top pesto and Sichuan peppercorns, also wows, described by the server as “life-changing.”

San Antonio is an American city that feels like no other. It carries the distinction from UNESCO as being named one of only two “Creative Cities of Gastronomy” in the U.S. (Tucson is the other), citing the San Antonio’s wide-ranging culinary heritage, including Mexican, Spanish, Indigenous, Asian and African, as well as its support of innovative culinary endeavors. The Flavor & The Menu team wanted to experience that mix of authenticity and creativity firsthand, so we set off on a flavor scouting trip, seeking out the dishes, flavors and ingredients that are driving culinary innovation in San Antonio.