How to Spend 24-Hours Eating and Drinking at the Pearl in San Antonio | Eater Austin

"A Texas restaurant that reframes Central Texas cuisine beyond typical clichés, showcasing elements of the region in creative, technically detailed dishes: examples include Cherokee tomatoes served with a kombucha, beets layered with pecan butter, and popcorn chicken dotted with tiny popped pieces of sorghum. Indigenous preparation techniques are integrated alongside "killer cuts of steak." Chef de cuisine Ian Lanphear is a fan of foraging, so diners may find ingredients "straight out of the Texas woods," such as lichen or wood-ear mushrooms. Bread service is presented tableside in the style of the Comanche people, who historically ground wheat and used sorghum as a binder for travel provisions. The menu also highlights Texas wines, and guests are encouraged to linger over dessert." - Courtney E. Smith