Curry Boys BBQ
Barbecue restaurant · Tobin Hills
536 E Courtland Pl, San Antonio, TX 78212
Highlights
Thai curry meets Texas BBQ in creative, flavorful bowls
Thai curry meets Texas BBQ in creative, flavorful bowls
"A fusion concept blending Southeast Asian flavors with Texas barbecue techniques, earning national recognition and a James Beard nomination for its inventive approach." - Regan Stephens
"The trio behind this St. Mary’s Strip restaurant — Andrew Ho, Sean Wen, and Andrew Samia — combine South Asian curries with Texas barbecue. Green chiles lift the heft of marbled brisket while coconut milk tempers smoked pork sausage. The Tobin Hill neighborhood Barbie-pink building and unconventional branding seem apropos of nothing, but diners will likely want to score some merch here or at the second location in Stone Oak." - Brandon Watson
"• Andrew Ho, Andrew Samia, and Sean Wen, Curry Boys BBQ, San Antonio, TX" - Hillary Dixler Canavan
"Curry Boys BBQ opened as an outdoor pop-up in 2020 during the pandemic but now has a brick-and-mortar restaurant—a bright pink one no less—sited on the St. Mary’s Strip, one of the city’s hippest neighborhoods. Curry Boys was founded by partners Andrew Ho, Sean Wen, and Andrew Samia, who all hail from Houston. The menu here is a Thai and Texan mash up and reflects Ho’s and Wen’s multicultural upbringings. Each of the main dishes (take your pick of brisket, sausage, mushrooms, or chicken) at the restaurant is served on jasmine rice and a Thai curry that perfectly marries with that tender protein. The Smokeshow, for example, features a slice of fatty brisket paired with green curry. But don’t write off the fusion offerings as a gimmick—the boys are serious about their ’cue, and all of the meats are perfectly cooked and seasoned. Consider ordering a side of its tangy and refreshing cucumber slaw or curry creamed corn to go with your order." - Mae Hamilton
"Fusion cuisine isn’t limited to Texas or barbecue, but somehow, it just tastes better here. Look no further than Curry Boys, melding southeast Asian cuisine and Texas barbecue into one delicious journey. You’ve arrived when you see the tiny bubble gum pink shack with royal blue shade awnings next door. The trio of successful San Antonio restaurateurs Andrew Ho, Sean Wen, and Andrew Samia didn’t know what a hit they had on their hands when they joined forces and tried a little COVID-era pop-up restaurant experiment. The result is irresistible barbecue bowls like the Brisket Smoke Show, filled with jasmine rice, veggies, oak-smoked prime brisket, and a crave-worthy house-made green curry." - Cynthia Drake
