Showing our affinity for journalists, we are announcing our hire of one of the city’s most followed foodies Jessica Elizarraras, the former food and nightlife editor at the San Antonio Current.
For more than 10 years, the Texas native has crafted stories about the food and drink scene for a ream of publications, including the San Antonio Express-News, Bon Appétit, Eater and Texas Monthly. As the newest addition to our small team at Dorćol, Jessica will focus on spreading the news for our award-winning brewery and distillery, as we set to celebrate our fifth year this December 15th.
As the company’s Chief Engagement Officer, the former journalist will be seen around Texas spreading our gospel. A recent member of the Les Dames d’ Escoffier, a group of women leaders in the food and drink industry, Jessica got a taste of being asked questions from a nosey writer, who in his past life used to sling Kinsman cocktails and pour HighWheel brews at Dorćol.
After more than a decade as a journalist, why the change?
I want to explore a more social role in this industry. These days, being in journalism for 10 years is pretty successful. I wanted to go out and see what else I can be successful at.
You’ve spent most of your career documenting San Antonio’s growing food and drink scene, which has come a long way over the last few years. Where do you see it going from here?
When San Antonio finds something it likes, it commits to it. More and more people find they like good food and good drinks and they like supporting local. As long as San Antonio can continue to support its local spots, the scene will continue to grow. We are no longer just a margarita city. I love having been part of the evolution of our food and drink scene and am really excited to continue sharing Dorćol’s story and contribution in shaping it.
Where does Dorćol fit in the city’s continuously developing scene?
Their story is so unique. They have this amazing brandy that you don’t see anywhere else in Texas or the nation. Just like the local scene, they’re creating something special and they continue to grow.
Do you remember the first time you visited Dorćol?
It opened around the same time I started at the Current. I had heard about what they were doing but I had to see it for myself. I remember venturing into this random place in an obscure part of downtown along South Flores. It was like a Willy Wonka situation, two dudes making this smooth spirit no one can pronounce but that’s so magically flavorful that it goes with everything. It’s pretty special.
Where does Kinsman fit in the spirits scene?
It’s different and so versatile, lending itself to be used in so many creative ways. It’s playful and adventurous. Knowing that it’s local, it’s so much fun seeing it develop in the hands of some of the state’s top bartenders. Watching them use it to enhance classics or to create something totally new has been a treat.
What’s your favorite Rakia drink?
I loved the Clear Skies Ahead. I love the way it’s used in the Brandy Alexander. If you think Brandy Alexander in San Antonio, you better think Rakia.
When it comes to craft beer, a lot of breweries seem to go over the top with ingredients. What do you think about Dorćol’s HighWheel sticking to classic styles?
When it comes to craft beer, people seem to always look for the extreme. But there’s something to be said about perfectly crafted beer.
How would you describe Dorćol to someone who hasn’t visited?
It’s truly a neighborhood bar. You’re going to get quality every single time, whether it’s a cocktail or beer. What it has going for it, is that it’s so inviting. No matter if you’ve been once or all the time, you can’t help but to feel like a regular. You’re going to have a good time.
Any final thoughts about your new role?
I got into journalism for the storytelling. I wanted to ask the questions and inform people about what was happening in their community. I’m not going to stop doing that. I’ll still be telling stories at Dorćol, telling people that along South Flores there’s this evolving scene anchored by this special place doing amazing things.
- Valentino Lucio