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Today on Texas Eats NOW:
FORK & SPOON
651 N Business IH35, Ste 1150, New Braunfels, TX 78130
Fork & Spoon is a locally loved German-American restaurant in New Braunfels serving hearty breakfasts, traditional German specialties, and Texas-inspired comfort food. The family-friendly eatery has built a loyal following with generous portions and a menu that blends classic diner favorites with authentic German recipes. Guests can enjoy everything from oversized pancakes, French toast, and brisket omelets to house-made spätzle, bratwurst, currywurst, and crispy schnitzels.
The restaurant embraces the area’s rich German heritage while adding a Texas twist to many of its signature dishes. Favorites like the Texas Schnitzel, topped with a creamy jalapeño and onion sauce, showcase that fusion of flavors. Whether stopping in for breakfast, brunch, or a comforting dinner, Fork & Spoon continues to be a destination for diners looking for satisfying meals made with homestyle recipes and welcoming hospitality.
PIATTI RISTORANTE & BAR
255 E Basse Rd, Ste 500, San Antonio, TX 78209
Piatti Ristorante & Bar is a neighborhood Italian restaurant in San Antonio known for its handcrafted pastas, wood-fired pizzas, and warm, inviting atmosphere. Since opening in 1987, Piatti has focused on fresh ingredients, scratch-made recipes, and approachable Italian cuisine served in a casual yet refined setting. The menu features house-made sourdough ciabatta, antipasti, fresh salads, handmade pasta dishes, seafood specialties, and classic pizzas prepared in a wood-fired oven.
Guests can pair their meal with an extensive selection of Italian wines, local craft beers, and signature spritz cocktails, especially during the restaurant’s popular happy hour. Weekend brunch and seasonal menu offerings provide even more reasons to visit, making Piatti a longtime favorite for everything from casual lunches to special celebrations. Its commitment to fresh flavors and neighborhood hospitality has helped make it a staple of San Antonio’s dining scene.
WILHELM & WERNER
240 S Seguin Ave, New Braunfels, TX 78130
Wilhelm & Werner is a Texas-style brasserie located inside the newly reimagined Faust Hotel in downtown New Braunfels — a landmark building that dates back nearly a century. Built just before the Great Depression, the hotel never had its full moment in the spotlight until the current renovation brought it back to life. The restaurant features both a dining room and a full bar, with outdoor seating and a live music program rounding out the experience.
The menu reflects the farm-to-table ethos of the Hill Country around it. Brunch standouts include a savory cornbread waffle that is deep-fried, finished with smoked paprika brown butter and pure maple syrup, then topped with buttermilk-dredged fried chicken. The house-made pappardelle pasta is part-cooked in water and finished in the pan with thyme-infused brown butter and Parmigiano-Reggiano to build a rich, starchy coating. The rabbit pie — one of the restaurant’s top sellers — braises local rabbit with aged sherry vinegar, bacon, pearl onions, and roasted peas, all under a game-fat crust. Rounding out the spread is Sunday’s Best, a rotating dessert of house-cultured buttermilk ice cream with burnt Texas honey caramel, pecan crumble, seven-day fermented local blackberries, and a brown butter cornbread crumble.
SOUTHERLEIGH
9800 Airport Blvd, San Antonio, TX 78216
Southerleigh is the new airport outpost of the Southerleigh restaurant group, co-founded by husband-and-wife team Jeff and Allison Balfour. Jeff Balfour, a Galveston native, built his culinary reputation in San Antonio on a modern take on Texas cross-cultural cuisine — rooted in the coastal classics of the Gulf Coast and layered with the comfort of Southern cooking. The new Terminal B location joins the Pearl and Hot South locations as part of the Southerleigh family, with the design team working to capture the spirit of both sister restaurants while creating a space that stands on its own within the airport environment.
The menu brings the flavors that made the brand a San Antonio staple directly to travelers. On offer are fried chicken, grilled shrimp with a buttery sauce, coleslaw, and fried pickles — approachable Southern plates that deliver on the quality the group is known for.
BAKERY LORRAINE
9800 Airport Blvd, San Antonio, TX 78216
Bakery Lorraine is a San Antonio-based artisanal bakery specializing in French pastries, macarons, viennoiseries, and breakfast items. The brand has been recognized as one of the best bakeries in Texas, and its new Terminal B airport location — led by co-founder Charlie Biedenharn and the broader Bakery Lorraine team — marks a major expansion, bringing the bakery’s handcrafted offerings to a wider audience of travelers passing through San Antonio.
The airport location carries the full lineup of Bakery Lorraine’s classic counter items, including croissants, pop pastries, and quinamons, as well as their signature French macarons available in three-pack, six-pack, and twelve-pack formats. The traditional French macaron remains Biedenharn’s personal go-to — a bite-sized representation of the precision and craft that has defined the brand since its founding.
CREDENCE
9757 Katy Fwy #170, Houston, TX 77024
Credence is a restaurant concept from Levi Goode, a fifth-generation Texan and two-time James Beard Award nominee. The Houston restaurant is built around an open fire kitchen, with the flame serving as the literal and culinary centerpiece of the dining room. The concept draws on South Texas ranch culture, campfire-style cooking traditions, and the finest regional ingredients. Adjacent to the main dining room is Sidebar, a reservation-only speakeasy and live music venue.
Chef de Cuisine Frank Hernandez leads the kitchen through a menu that showcases the range and precision of open fire techniques. The open fire branzino is prepped with extra virgin olive oil, a spice rub, and a signature butter — a garlic and parsley compound butter that has become one of the restaurant’s most recognized elements — before being grilled on a rack. Other standout dishes include the devil crab, hot fried quail, and a heritage half chicken served over cornbread gnocchi.
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