Just a few months after rebranding to Saucy Birds, the establishment on the Northwest Side has decided not to renew its lease, which ends this month.

After seven years, Sangria on the Burg is closing on Sunday. The owner said rising supply costs and a drop in sales are the reasons for shutting the doors.

SAN ANTONIO – Cool weather has arrived and football season is going strong, which means it is the perfect time for a bowl of chili. Owner of Sangria on the Burg, Chef Ceasar Zepeda shares an at-home version of his restaurant quality Texas chili. Add onions, jalapeños, garlic, salt and pepper. Sweat the onions and then add stewed tomatoes and beans. Add chili powder, beef base and bay leaves.