TEXAS ROADWAYS IN SPRING AND GRAYZE RESTAURANT

This weekend we took a short road trip to San Antonio.

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There was a ton of traffic as folks headed home from Spring Break, but I honestly didn’t mind, because the wildflowers were in full bloom and were incredible.  They were everywhere along Interstate 10 and U.S. Highway 90.  Among the highlights were the plentiful pink patches of Texas Buttercups, also known as Showy Primroses:

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Brilliant red Drummond Phlox:

And loads of Texas Bluebonnets (of course):

Usually bluebonnets are the star of the Texas spring wildflower show, but this year I believe they were outshone by the Indian Paintbrushes:

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We got to San Antonio in time for brunch, and after 3 hours of internet research in the car (Carsick?  Who me?) we decided on Grayze, near the Pearl District.  It’s only been open since January, but seems to have attracted attention with its “modern take on classic dishes at affordable prices.”

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We were surprised to discover that the only option for Sunday brunch was a buffet, which was not on the online menu.  If we’d known that, we probably would have picked another restaurant — self-control is an issue at buffets, and I always feel like maybe I should make sure my affairs are in order before partaking.  As it turned out, it was a good thing we didn’t know about the buffet, and had no choice once we got there, because it was a delicious surprise, and at $16, a great value — it would have been a shame to skip it.

This was not your ordinary breakfast buffet, with sad pans of burnt bacon, watery eggs, and rubbery pancakes.  Oh no, this one was full of tempting dishes, including mustard-maple glazed salmon:

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French onion macaroni and cheese:

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An outstanding roasted mushroom medley:

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Addictive candied bacon (yep, that’s right):

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Bison chili scrambled eggs, with tomatillo salsa:

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And a great barley salad and pile of fresh fruit:

Each week the buffet features a French toast creation.  Last week it was crème brulee French toast, and the week before that it was Fruity Pebbles French toast.  This week it was S’mores French toast, with peanut butter in the middle, topped with marshmallow Fluff and a chocolate drizzle.  I’m pretty sure you could hear my pants pop open at this point:

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There was also smoked brisket hash, heirloom tomato salad with ricotta cheese, cold roasted pork shoulder with chimichurri, chicken sausage, thick slices of toast with apricot butter, and strawberry crumble with whipped cream.

Diners at a nearby table were enjoying the “mimosa kit,’ which I think is a wonderful idea.  $26 gets you a bottle of Prosecco and a carafe of orange or grapefruit juice, and everyone gets to make their own, in whatever proportions they are up for.

The space had an ice house feel, very casual.  Lots of families, dogs, good times.  We’ll be back!

One thought on “TEXAS ROADWAYS IN SPRING AND GRAYZE RESTAURANT

  1. One more reason I want to move back to Texas. I don’t know if it was seeing all the family at the wedding, the wildflowers, or all the great food, but I am super homesick today. Maybe I’ll have to try to replicate one of these dishes and see if that helps.

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