San Antonio offers ANC attendees a diverse dining scene
The School Nutrition Association’s 2025 Annual National Conference takes place this month in San Antonio.Photo: Shutterstock
The School Nutrition Association’s 2025 Annual National Conference (ANC) takes place July 13-25 in San Antonio, Texas—a city with diverse dining options. Evenings are free to explore nearby restaurants and enjoy local Mexican food, Texas barbecue and a wide selection of Italian, Asian and classic American fare.
The River Walk is a short stroll from the Convention Center and offers a number of restaurants with outdoor patios and river views. If you’re in the mood for Italian, check out Zocca Cuisine d’Italia. It’s ranked among the best Italian restaurants in the city and just underwent a renovation. House-made pastas, shareable pizzas, grilled specialties and fresh seafood are menu highlights.
But those looking for a taste of South Texas also are in luck. Domingo offers a menu that celebrates the Tex-Mex culture of San Antonio with dishes including Green Chile and Chicken Enchiladas, Braised Short Rib with bean puree, bacon, green tomatillo and habanero, and Tuna Tostadas. Agave-based cocktails are featured on the cocktail list.
Also on the River Walk near the Alamo is Boudro’s Texas Bistro, a relaxed but upscale spot that’s been in business for close to 40 years. Signatures include guacamole prepared tableside and prickly pear margaritas. The entrees span several cuisines, with Southern-style shrimp and grits, wood-grilled fish and steaks and Pollo Asado all vying for diners’ attention.
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Venturing away from the river, attendees looking for a unique Japanese dining experience can head to Wild Gogi Revolving Sushi & Bar. The rotating bar delivers well-priced sushi and sashimi right to customers, but the menu also offers more than rolls and nigiri. There are hibachi dishes, ramen bowls and showstopping cocktails.
Texas is known for its barbecue, and Pinkerton’s is the destination for pit-smoked brisket—the state’s claim to fame. But the restaurant offers other tempting barbecue choices, too, including beef and pork ribs, jalapeno sausage, turkey, chicken and pork shoulder. Scratch-made sides are a notch above, like Rosemary Bacon Mac & Cheese, Duck & Sausage Jambalaya and South Texas Beans. Homemade desserts include Aunt Ruby’s Blueberry Cobbler and Bananas Foster Pudding.
The historic Mi Tierra Café y Panaderia opened in San Antonio’s Mercado (produce market) more than 80 years ago. The landmark family-style eatery offers authentic Mexican food, strolling Mariachis and a festive atmosphere. Breakfast is served all day, with specialties such as Chilaquiles, Huevos Rancheros and Huevos a la Mexicana highlights. Dinner features Tex-Mex dishes alongside regional Mexican favorites and plenty of margaritas, beers and spirt-free drinks.
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For chef-driven, high-end dining, Bliss is an award-winning choice. The restaurant is located in the arty Southtown neighborhood not far from the Convention Center and the design includes an intimate chef’s table with a seven-course tasting menu. For a less pricey option, guests can order a la carte, with vegetarian and seafood dishes plentiful. Standouts include starters of Japanese hamachi tostadas and crispy oyster sliders, and entrees such as pan-seared redfish and Georges Bank Sea Scallops.
Senior Editor
Pat plans and executes the menu sections of Restaurant Business and FoodService Director, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She also contributes to the digital content of both RB and FSD and is editor of two weekly e-newsletters, Recipe Report and On the Menu. Pat’s weekly podcast, MenuFeed, covers a wide range of menu topics through interviews with chefs and operators.
Pat came to Winsight from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.
