SAN ANTONIO – The big, bold flavors that define Texas cuisine can be had at Boiler House Texas Grill and Wine Garden.
Located at the Pearl, executive chef Jeff White is no stranger to the kitchen.
Before transitioning to the Boiler House when it opened, White worked at several other locations around town.
Inside, the Boiler House kitchen White transforms and creates beautiful dishes.
The menu consists of items like braised pork shank, Texas quail, snapper and a Texas bison cowboy ribeye.
On Oct. 15, the restaurant will be the only San Antonio restaurant to compete for the Golden Cleaver award at the 2nd Annual Butcher's Ball.
Forty of Texas' top chefs and butchers gather to not only compete but also raise funds for local farmers and ranchers affected by Hurricane Harvey.
The competition consists of preparing dishes using every element of the five main proteins: beef, pork, chicken, lamb and seafood.
White and his team are ready for the challenge and excited about representing San Antonio.
For a look at the Boiler House menu,- click here.