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EAT IT: Texas Farm to Table Print E-mail

It's almost impossible to get tired of San Antonio's specialties: ribs glistening with grease or enchiladas soaked in lard. But when the time comes you want something light yet substantial, the folks at Texas Farm to Table are there for you.

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Hey, is Richard Prince, a culinary student, drinking a Coke? But Texas Farm to Table Cafe doesn't serve Coke. He must have smuggled it in
Julie Ann Vera | 210SA
Located in an airy, modern space in the old Pearl Brewery off Broadway, the restaurant has a hip vibe and even hipper food: Think imaginative salads with hydroponic mixed greens, steaming paninis with oodles of cheese and more. Everything is fresh and, when possible, ingredients come from local producers. And, as owners Brian and Elise Montgomery write on their menu: “We also strive to be environmentally responsible. Our unique packaging is 100 percent biodegradable and made from recycled materials.”

Tastes great! Less filling! (To landfills, that is.) Sounds like a winner to us.

WHAT: Texas Farm to Table Café; !(210) 444-1404

WHERE: 312 Pearl Parkway, Building 2, Suite 201

HOURS: 10:30 a.m.-3 p.m. Monday; 8 a.m.-3 p.m. Tuesday-Saturday. Closed Sunday.

TASTE SENSATION: Everything we tried here was perfectly prepared and tasted great. The Roast Beef Tenderloin Sandwich ($9.99) is a crowd-pleaser, and the Deep Ellum Blue Salad ($7.95) is so good, you forget it's a salad. Vegetarians will find a variety of options here, including the Tomato-Basil-Mozzarella Panini and the portabella-mushroom-based Garden Sandwich.

TUMS-WORTHY: Eating here is a good value, but it isn't inexpensive. (Yes, there's a difference.) And, if you're a Diet Coke fan, you're out of luck. Farm to Table offers a variety of drinks, but no Coca Cola products. (The herbal tea is fab, though.)
Lines can be long at peak times. (You order at the counter, then your food is brought to your table.) Our advice? Stroll through the Aveda shop next door until it's a little less hectic.

THE 210 TAKE: Yummy food you can feel good about in a cool, funky setting.

Jennifer Roolf Laster | Contributor
 
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