Curry Boys BBQ
Barbecue restaurant · Tobin Hills ·
Thai curry meets Texas barbecue bowls, James Beard nominated
Thai curry meets Texas barbecue bowls, James Beard nominated
"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
"Blending Thai and Texan influences on San Antonio’s St. Mary’s Strip, Curry Boys BBQ—started as a 2020 pop-up and now in a bright pink brick-and-mortar—serves main dishes (brisket, sausage, mushrooms, chicken) over jasmine rice with Thai curries that marry perfectly with the smoked proteins; the Smokeshow pairs fatty brisket with green curry. Founded by Andrew Ho, Sean Wen, and Andrew Samia from Houston, the team takes their fusion seriously: the meats are perfectly cooked and seasoned, and I recommend pairing them with tangy cucumber slaw or curry creamed corn." - 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