Alex Mathison

David Elder learns about the KINETICO SAN ANTONIO free water quality test for hard water in local homes and heads to Bulverde for the SAN ANTONIO FOOD BANK livestock trailer raffle with SAN ANTONIO RVS at Tejas Rodeo.

David Elder visits CLEMENTINE to devour their decadent demi-glace burger and more.

David Elder visits BUTCHER BOY TACO HOUSE to devour their barbacoa, menudo, and more.

David Elder visits SLIM CHICKENS to devour their NEW pimento sandwich and more.

David Elder fires up three varieties of chorizo with APCO, discovers handcrafted dumplings and Peking duck at DUCK & DUMPLING, explores wok-fired Asian-American cooking at BEST QUALITY DAUGHTER, and finishes in Austin with the BBQ-Asian fusion cuisine at LORO.

David Elder raises a pint at KARBACH BREWING COMPANY for Bavarian-style craft beer, digs into mesquite-grilled Texas classics at ARMADILLO PALACE, watches the dough fly at FIFE AND FARROW, and finishes in San Marcos at BIRD DOG for buttermilk-brined chicken tenders.

David Elder digs into scratch-made soups and sandwiches at PICNIKINS, and talks about the SAN ANTONIO MISSIONS’ Back to School Weekend before checking out two new dining additions at SAN ANTONIO INTERNATIONAL AIRPORT.

David Elder digs into scratch-made soups and sandwiches at PICNIKINS, samples bold wok-fired dishes at BEST QUALITY DAUGHTER, and savors prime cuts and surf-and-turf plates at DEAN’S STEAK AND SEAFOOD.

David Elder explores the brand-new RICKHOUSE for elevated Texas comfort food and craft cocktails at the Spoetzl Brewery, heads to TEXAS BISTRO for seven years of locally inspired New Braunfels cuisine, and discusses the progression of FORD at THE HAYDEN in San Antonio.

David Elder explores the newly renovated WILHELM & WERNER at the historic Faust Hotel for a Texas brasserie experience, celebrates ribbon cuttings at SOUTHERLEIGH and BAKERY LORRAINE as both open new locations inside the San Antonio International Airport, and heads to Houston's CREDENCE for open fire cooking from a two-time James Beard Award nominee.

David Elder digs into scratch-made French toast at BOX ST. ALL DAY, fires up prime brisket and ribs at SOUTH BARBECUE, stops by HONEY’S CHICKEN JOINT for bone-in chicken and buttery biscuits, and visits KING WILLIAM WINE COMPANY for French cuisine and an exceptional wine selection.

David Elder cooks up fajitas and Summer car deals at CAVENDER GRANDE FORD, devours juicy smash burgers at NADC, and visits one of the most iconic donut shops in Texas: ROUND ROCK DONUTS.