Stories By Chuck Blount

  • No chocolate monkey business at new downtown coffee shop The new coffeehouse is serious about its housemade single-source dark chocolate bars.
  • Your guide to all things ground beef What’s the best ground beef for Taco Tuesday or Spaghetti Sunday? Chuck Blount has all the details from grass-fed to sirloin.
  • Massive bagel breakfast sammie cures hangovers and hunger The housemade, wood-fired bagels at BOSS Bagels in Terrell Hills are the base for 16 different sandwiches.
  • How to make the best smashburger at home on your grill With crispy edges and thin patties meant for stacking, the classic smashburger is having a moment — 150 years after it was born.
  • One of S.A.’s best BBQ joints will close Sunday It seems the disruptive pandemic cocktail of rising meat and supply prices has claimed another small Texas barbecue restaurant.
  • Pizza stall coming to Pearl’s food hall in June The new stall takes over the Fletcher’s Hamburgers space and will offer pizza by the slice, whole pies, subs and ice cream.
  • Hearthstone serving good panini sandwiches and muffalettas Located in the former Crumpet’s spot on Harry Wurzbach Road, this urban oasis has a massive sandwich menu, great potato salad.
  • New vegan bakery open on near East Side in Hackberry Market Cake Thieves Bakery & Eatery offers vegan takes on kolaches, doughnuts, croissants and more plus espresso drinks.
  • Does resting meat make a difference? Chuck Blount has answer Chuck’s Food Shack did a side-by-side test of rested vs. unrested rib-eye steak, chicken thighs and pork chops.
  • A roundup of San Antonio's top sandwiches A roundup of the best sandwiches and sandwich shops in San Antonio, from cheesesteaks to meatball subs.
  • New bar caters to adults 30 and over with theme nights, music Sundress Sunday and Thursday Bike Night just two of the themes at this new neighborhood bar with live music and a big patio.
  • The secrets to perfect grilled or smoked seafood — every time Heat is heat, so if you can cook fish in the kitchen, you can cook it in the outdoors with these tips from Chuck Blount.
  • Evil Olive bar serving some of San Antonio’s best sandwiches Tops at this neighborhood joint on Thousand Oaks is the chicken fried sandwich and some of the best onion rings Chuck Blount has tasted.
  • Where to find brisket burnt ends in the San Antonio area It’s worth hunting for these little nuggets of meat bliss, but if you can’t find them, here’s how to make them at home.
  • San Antonio restaurants: Track closings and openings Opening or closing? Here's the San Antonio restaurant news you want to know.
  • 5 S.A. barbecue spots serving great potato salad If you’re eating barbecue in Texas, chances are you’re having potato salad on the side. It’s almost BBQ law.
  • S.A. BBQ chefs weigh in on how divisive potato salad can be In the world of barbecue restaurants, the difference between good and OK could come down to the potato salad. Really.
  • The key to Chicago Bagel & Deli’s best sandwich is the lox This longtime S.A. shop serves more than 20 sandwiches on great housemade bagels or bread, from rye to croissants.
  • W.D. Deli on Broadway has been sold Former owners Wayne Beers and Michael Bobo are looking forward to enjoying semi-retirement.
  • Oven, smoker or grill: The best way to get crispy chicken skin Chuck Blount’s tips for the best methods for each to get that most satisfying of bites: moist chicken meat with crispy skin.