Hop To It: See Y'all at Oktoberfest in Southtown!

This October 12, Dorćol Distilling + Brewing Co. will cap off Oktoberfest season with a larger-than-life event. Together with our neighbors and area businesses including H-E-B, Laxson Co. Meat Wholesaler, and Oversea Casing Company, we’re cooking up the Longest Sausage in Texas!

At more than 300 feet long, the San Antonio pork and beef blend will be stuffed at the neighborhood family-owned Laxson Meats on October 11 at 7:30 a.m. It’ll beat the previous record held by Chef Brian Luscher of Dallas, who smoked a 249-foot link in 2014. The sausage will then be cooked in the street in a custom designed oven by Chefs Randy Evans (Director of Culinary Development at H-E-B) and John Russ (Chef- Owner of Clementine) for more than 3 hours during the Oktoberfest in Southtown block party.

The sausage will weigh in at more than 240 pounds, and we’re hoping the newest Longest Sausage in Texas will feed a crowd of 500 San Antonians. It’ll be paired with tomato mostardo, potato salad by The Farmers Butcher, sauerkraut by Madge’s Food Company, and a roll, with 100 percent of plate sales benefiting Respite Care of San Antonio.

Respite Care of San Antonio (Respite Care) is a homegrown nonprofit started by local parents in 1987 to offer relief to parents caring for children with special needs and complex medical issues. Today, Respite Care serves approximately 400 children and 100 families annually across 24/7 emergency shelters, foster care, full-time early childhood education, day/night respite sessions and school recess camps.

The sausage will pair with our fourth annual Dunkelweizen, a traditional dark wheat Bavarian brew, and we’ll have HighWheel steins available for purchase for $10.

Join us for a day in Southtown this October 12 from noon to 1a.m. filled with Oktoberfest-style tents, art vendors, bands and plenty of Kinsman cocktails and HighWheel brews to enjoy!

A Note from the Makers

Let’s start with the good news first! You like us, you really like us! We’ve sold a record amount of Kinsman Rakia in the past year both on and off-site!

And now the bad news: After this Saturday’s Dunkelweizen release, we will be temporarily closing our tasting room, so we can preserve product for bars and restaurants and catch up with production demands of Kinsman Rakia.

But don’t fret! Bartenders and bar managers will still be ordering Kinsman and HighWheel through their normal channels. As a consumer, you’ll still be able to enjoy Kinsman cocktails and HighWheel brews all around town and at your local liquor store. Please continue to support bars and restaurants that support our endeavors and make sure to ask your bartender for Kinsman and HighWheel wherever you go!

So how do we make sure this doesn’t happen in the future?

We simply can’t; fruit distillation is incredibly expensive, and annual fruit yields are unpredictable.

We’ve been successfully matching supply with demand over the past 6 years, but while we can’t control mother nature, nor the costs of fruit, we’ve been blessed with a bountiful growing season this year, doubling down on our own growth with this summer’s harvest and our largest to date fruit acquisition in Belgrade. Over the last year we also increased our distilling capacity in San Antonio.

But making Kinsman is akin to making fine wine. Fruit allocation happens months before harvest, which happens months before final distillation can be complete. More fruit has been acquired, of course, but staying true to our family legacy means patience is a virtue.

While we normally depend on shipping via Atlantic on a boat, to expedite things, and minimize interruption, this year we turned to shipping via air so we can start distilling sooner.

We have big plans for 2020 and beyond, but closing out 2019 and meeting end of year demand came with a challenge. Our supporters’ thirst for quality spirits means we’re down to our last few cases of Kinsman, and we’ve chosen to allocate them to the bars and restaurants that support us.

Quality spirits take time. That said, we hope you understand why we’re choosing to close our tasting room doors for the time being to make room for round-the-clock distilling.

We’ll see you real soon!

Stay tuned for updates.

Il Forno Wins 5th Annual Helado Borracho

The competition was fierce, but someone had to come out the victor.

Our annual Helado Borracho competition took place this past August 24, and our competitors kept things as creative as ever as they created Kinsman-filled ice cream desserts.

From Bohanan’s porter float with Kinsman ice cream and brittle, to Hoppy Monk’s Day & Night ice cream (a riff on our top-selling cocktail), to The Jerk Shack’s complex rum cake a la mode, this year’s Helado Borracho had chefs bringing out the big guns. New to the fray, Fontaine’s Diner kept it chill with an ice cream sandwich that combined fennel and Kinsman-soaked apricots. Liberty Bar wowed once more with a ginger-laced Kinsman ice cream.

But the winner of the night was Jason Garcia of Il Forno. Our neighbor might have had a leg up with his exposure to our flavors, but he won over the night’s judges (KSAT’s David Elder, San Antonio Express-News’ Paul Stephen, San Antonio Cocktail Conference’s Cathy Siegel, and the San Antonio Current’s Ron Bechtol and Lea Thompson) fair and square.

Jason’s ricotta olive oil popsicle with Kinsman-infused apricot puree paired with arugula brought out delicious layers of savory and balanced sweet along with peppery notes and earned him the Helado Borracho title.

“I've always enjoyed boozy popsicles and felt that they are a great summer treat. They are similar to a frozen drink, but with texture. Using Kinsman was great because apricot pairs well with so many things. Also, the apricot flavor is apparent without being sweet,” Jason said.

People’s Choice winner Grace Rivera, pastry sous chef at Clementine, won attendees over with her mango cheesecake Kinsman ice cream paired with an ice cream cone macaron.

The night helped serve as a fundraiser for Contemporary Art Month, which helps promote San Antonio artists.

“The trophy is recognition of our hard work. But nothing replaces the day to day interaction with people that walk in and share their lives with us. We've met so many people over the years…welcomed them to the neighborhood, said goodbye to those that have moved away, and watched children grow up. We look forward to growing  with the neighborhood along with Dorćol,” Jason said.

George's Keep's Butterfly Kisses

Let’s be frank — though Summer is winding down, seasonal menus will stay put until the weather starts dipping into the 70s.

That having been said, this gives you more chances to try the Butterfly Kisses at George’s Keep! Created by bartender extraordinaire Nick Kenna, the Butterfly Kisses is a patio pounder worth ordering as it combines Kinsman rakia, with the botanicals of gin, lemon, and lavender Butterfly Pea Flower Tea simple syrup. Not familiar with Butterfly Pea Flower Tea? This blue tea is made from petals and is known for its dramatic change to purple when combined with a citrus agent, in this case lemon juice.

The result is a balanced cocktail that’s as beautiful as it is tasty.

Try it at home by combining 1 ounce Kinsman Rakia, 1 ounce gin, 3/4 ounce lemon juice, 3/4 ounce butterfly pea tea/ lavender syrup in a tin over ice; shake and strain into chilled coupe. Or put down the pumpkin spice and the scarves and order one at George’s Keep today!

We're Canning Betty!

Since December 2015, fans of Dorćol Distilling + Brewing Co. have asked to take their favorite beers home. Almost four years later, visitors will be able to do just that. 

With the passing of House Bill 1545, which allows breweries to sell beer directly to guests, Dorćol invested in the design of a HighWheel Betty can. Designed by Heavy Heavy Co., a San Antonio-based creative services studio, our Betty can features the now-signature blonde and showcases the ale’s drinkability. 

“To finally be able to send folks home with a sixer of Betty, our most popular beer, will have an impact on brand recognition, marketing and overall growth for us at Dorćol,” said co-founder Boyan Kalusevic. 

Cans will be available for pick up in packs of six starting the night of September 5 during our Music For Advanced Listeners residency with DJs Hello Darby (AKA Steven Darby and co-designer of the label), Nova Soul, and Caribbean snacks by The Jerk Shack. 

“San Antonians and other guests have waited for this for four long years,” said brewer and co-owner Randy Ward, “Come and get it!”

Oktoberfest Is Coming!

Consider this a tease.

Since HighWheel’s launch, Oktoberfest at Dorćol Distilling + Brewing Co. has been celebrated concurrently to Munich’s celebration of all things beer.

This year will be no different. But we’re celebrating for three full weekends.

On September 21, we’re releasing our Dunkelweizen, a traditional Bavarian style dark wheat beer and having ourselves a Wurst-Off with local brat vendors.

Stay tuned for more details as they’re released!

Meet us at Outlaw Kitchen

Bill Motley

Peggy Howe and Paul Sartory are no strangers to hard work. After a career as a chef instructor with the Culinary Institute of America, which brought him to San Antonio, Chef Paul wanted something more. It helped he’s married to Peggy, a wiz at rehabbing historic homes. The two combined their passions and set out to work on opening Outlaw Kitchen — a live-work restaurant — eight years in the making.

When Outlaw Kitchen finally opened in September of 2017 inside half of the couple’s Alta Vista home, it became an immediate hit with neighbors and friends. The concept bucks menus and traditional restaurant culture. Instead, a visit to Outlaw Kitchen means guests choose from one of two entrees, one of which is always vegetarian, both always exquisitely satisfying.

“I used to be vegetarian for a long time,” Peggy said. "At first, Paul didn’t want to do it, but he caved.”

Outlaw Kitchen began carrying HighWheel Betty just as it celebrated its first anniversary, though they didn’t set foot at Dorćol Distilling + Brewing Co. until this July.

“We were on our way to Dorćol, but we hadn’t had dinner, and so we stopped at Il Forno and tried it there,” Peggy said.

Bill Motley

They were looking for a specific brew to pair with their eclectic menu that often spans cultures and continents within the same week. Betty’s often used for braises or batters, or for appetizer pairings that simply call for a crisp, refreshing beer such as their fresh spring rolls, or Jamaican goat curry.

Peggy likes to share the story of Boyan visiting for dinner and watching the staff zip by one evening. She said, "We told him, everyone loves the beer! And he goes, "you people are the only ones drinking the beer!”

But it’s not just the “quenching and quaffing” qualities of Betty that keep Peggy and Paul happy.

“Randy and Boyan are consistent and passionate about what they do. We love having them here. It’s always professional and efficient,” Paul said. “There’s no messing around.”

Peggy reiterated Paul’s praise for the guys, saying “They come in and we're all busy and it's very much appreciated that they're so professional. Here's your check. Here's your invoice. That's it!”

Now two years in, Outlaw Kitchen functions as a well oiled machine. Even as newcomers find the restaurant on weekends. They’re often bewildered by the small neighborhood spot with the deeply curated beer and wine list and succinct menu offerings.

Bill Motley

“They come in and they want the story,” Peggy said. “We eventually win them over. They’re here to relax. We’re a relaxed group around here.”

The soft-spoken Paul, who spends the evenings peeking out of his kitchen window, said, “It’s a very communal thing. They’re all virtually eating the same thing.”

We're the Best Distillery in San Antonio!

Readers of the San Antonio-Express News voted in 62 categories and named Dorćol Distilling + Brewing Co. their favorite distillery in the land.

We’re in good company too with Ranger Creek Brewing & Distilling joining us in the top three. The kudos also extended to Best Brewery where we made the top 3 alongside Künstler Brewing and Alamo Beer.

Finally, it turns out readers are also keen on Kinsman cocktails, voting Dorćol Distilling + Brewing Co. as a top craft cocktail bar in the city.

Thanks for believing in our little corner of South Flores and LaChapelle! Živeli!

Small Batch #26: American Pale Ale

We took a break from beer releases during July, but the Small Batch series is back this August with a brew that pays homage to the style that started it all.

Randy has created a classic American style pale ale that helped popularize craft beer in the states.

“It is hop forward, focusing on citrusy, American hops. The style is balanced with a medium body contributed by a small amount of crystal malt,” Randy said.

The malt is primarily pale ale malt with a touch of crystal malt. The hops are American citrus forward varieties and include Citra and a healthy dose of Amarillo, while the yeast used is a clean fermenting strain used by several famous American pale ales.

Come get a taste for it August 8th!

IBU:  31, ABV: 5.9%, color: 6 SRM

A Kinsman Paloma

Often times inspiration strikes in quirky ways.

Bar regular Silvia Alcaraz, owner of Dignowity Kolaches and Cocina Heritage Catering, popped into the tasting room with a bottle of Fresca and asked for a Paloma.

The Paloma, a cocktail that combines grapefruit soda with tequila, hails from Mexico and is comparable to the Greyhound, which combines grapefruit juice with either gin or vodka.

For our summer menu, we combined Kinsman Rakia with grapefruit juice, lime juice, and topped it with Fresca. We finish the cocktail with a healthy shake of Peychaud’s and a beautiful grapefruit slice for added zest.

Kinsman Paloma

1 1/2 Kinsman Rakia

1/2 ounce Grapefruit Juice

1/2 ounce Lime Juice

Fresca, for topping (or grapefruit soda of choice)

Peychaud’s bitters

Directions // Combine Kinsman and juices in a tin with ice. Give it a quick shake, pour into a rocks glass and garnish with a grapefruit slice. Add crushed ice. Top with Fresca (or grapefruit pop of choice); add Peychaud’s and enjoy.

Tickets for the 5th Annual Helado Borracho are now live!

Our annual ice cream social is back!

Dorćol Distilling + Brewing Co. hosts its annual Kinsman-soaked ice cream desserts celebration featuring local pastry chefs and restaurants from across San Antonio. There will be two awards for the night: People’s Choice – voted on by guests at the event and Critic’s Choice – a panel of judges will decide who will be named this year’s Helado Borracho!

The winner of the Helado Borracho will also have the option to ‘pop-up’ at SA Cocktail Conference 2020 with an exclusive tasting for SACC attendees!

Who (so far): Liberty Bar, Maverick Texas Brasserie, Piatti, Hoppy Monk, Il Forno, Rosella Coffee Co., Bohanan’s Prime Seafood & Steakhouse. Stay tuned for more!

Admission, $10, includes samples from all participating restaurants. Click here for tickets!

A portion of proceeds of the event benefit Contemporary Art Month San Antonio, a 501(c) 3 non profit that presents the best our community has to offer at galleries, museums, performing arts spaces, schools, artist studios and various unconventional locations around the city each March.

Homebrewing and Perfect Timing

A lot had to happen before Dorćol Distilling + Brewing Co. became the fastest-growing craft brewery in Texas earlier this spring.

Namely, our brewer and owner Randy Ward, had to fall in love with beer, and for that story, we have to hop onto the way-back machine and take a trip to the early 90s.

A fresh graduate of Angelo State at the time, Randy was working for Amoco Oil in Houston, where he lived with his better half Stephanie. While attending church in H-town, Randy met a dude who made his own beer at home, and his curiosity was piqued.

“I had time. I was working 7:30 to 4:30 every day and was bored with that,” Randy said.

That Christmas, Stephanie gifted Randy his own rudimentary home brew kit complete with a 5-gallon bucket and a bottle capper from the only homebrew store in the state at the time. Randy started brewing using beer kits, but eventually graduated to an all-grain system. They eventually moved to Alvin, where Randy put together a decent homebrew operation, and formulated a porter recipe we currently call the HighWheel Porter. He started competing in homebrew competitions — and winning. He took home a Best in Show for his American pilsner in Clear Lake’s Lunar Rendezbrew Homebrew Competition.

But life happens. Son Zach was born in ‘96, Steph started her Ph.D. program at the University of Houston, and Randy started an MBA tract in 1997 at Rice University.

“Homebrewing was set on the back burner,” Randy said.

When laws began to change — allowing brewpubs to open — Randy considered leaving oil and gas to pursue his dreams of opening a brewery of his own.

Because of his relationships within Rice, Randy was able to sit down with another local brewer in the early 2000s. Brock Wagner, one of the founders of Saint Arnold, dissuaded that effort, for the best.

“It turned out to be fortuitous. My career blossomed…and every brewery that opened within a 5-year period of that time went out of business,” Randy said. At the time, legislation had caps on beer, food, and distribution made it difficult for small Texas breweries to succeed.

After 20 years in oil and gas, and having relocated to San Antonio for Stephanie’s work at St. Mary’s University, Randy still had the brewing bug. With retirement in sight, Randy dusted off the brewery idea.

“Laws had changed. It was more favorable. I went out and bought more equipment and converted part of our three-car garage in Fair Oaks into a legitimate brew system to see if I could brew quasi-commercially, and I could,” said Randy.

He hopped around the country gaining more knowledge, first at the Siebel Institute of Technology, then at breweries in Maine and California.

He decided to shoot his shot and start looking for commercial real estate, while also being a part of the first beverage cohort through Launch SA’s Break, Fast & Launch program. Each group ends in a show and tell where entrepreneurs pitch their ideas and companies to would-be investors. It was at the end of the first food cohort, where Randy met Boyan and Chris.

And the rest is history…

What's Serbian for Ranch?

Even if you’ve never made your way to West Texas, the chances you’ve heard of or tasted Ranch Water are pretty high.

Made popular by Gage Hotel and Marfa-goers, Ranch Water is a classic Highball that combines tequila, lime juice and soda water. These days, regulars and fans of Kinsman are ditching tequila in favor of a little apricot sweetness.

“One of my favorite drinks is Kinsman Rakia, Topo, and lime because it’s very refreshing and very drinkable on a hot day. It’s super approachable for someone that has never tried Rakia, but you can also clearly taste the flavor of the spirit,” said Kalyn Davidson.

While Kinsman can be found as far west as The Black Orchid in El Paso, there should be little stopping you from trying this tipple at home with your favorite un-aged apricot brandy. Grab a bottle from Twins, Spec’s, Pig Liquors or Alamo City Liquors and enjoy the rest of your summer!

What’s Serbian for Ranch? A Kinsman Highball.

Makes 1

1 1/2 ounces Kinsman Rakia

Juice of half a lime

Topo or your favorite soda water

Combine Kinsman, lime and ice in a shaking tin. Shake well. Pour into Collins glass and top with crushed ice. Top with soda water of choice and enjoy!

Like us on Untappd!

After three years of self-distributing HighWheel brews across San Antonio and beyond, beer drinkers can finally like our beers on Untappd!

In the platform, beer fans are able to check in and give us real-time feedback on our beers. That’s why we’re asking fans of HighWheel to jump on the bandwagon and give our venue (Dorćol Distilling + Brewing Co.) and our brewery (Dorćol Distilling + Brewing Co.) a follow!

We’ll keep you posted on all things HighWheel, including upcoming beers and releases and any other fun events we host at Dorćol Distilling + Brewing Co.

Make sure to rate us wherever you go, and keep those 5-star reviews coming! It helps folks find our beers and helps us keep making beers you love!

The Rim Gets Ready to Rock (and Rye)

The Rim Shopping Center has been an evolving project since its inception. And a new bar is looking to indoctrinate its denizen into the realm of world-class cocktails.

Bar veteran Don Marsh, most well-known for Southtown’s Bar 1919 at the Blue Star Art Complex, is heading straight up I-10 to open Rock and Rye, a new craft cocktail spot set for late 2019 named after the barroom staple that adds hard candy to young rye to mellow out the sting.

The plan was always to open another concept up north, said Don, who shared details of the new bar over a bowl of noodles at a neighboring restaurant. “I wanted to bring what's going on in Downtown and SouthTown up north, and always, always wanted to come up to The Rim,” said Don. “This is the new central part of San Antonio.”

Though Rock and Rye will rely on the magic that made Bar 1919 a great speakeasy — Don’s signature love of dark wood and old grandeur — bar-goers can also expect a sprawling patio to greet them for the night.

Inside, the 3,500-square-foot space will feature 10 four-top tables along the side wall, and three large community tables that will accommodate up to 10 guests each. In other words, get ready to make some new bar friends.

Rock and Rye’s size will also allow for twice as many bottles and then some with Don hoping to eventually reach 3,000 on display, and this will, of course, include Kinsman Rakia. The pièce de résistance? A 12-foot backbar complete with sliding ladders. Classic cocktails from Bar 1919 will make the trek, as well as a 20-tap craft beer system with four HighWheel brews.

“I get that question a lot, “Do you support local?,” said Don. “ Yeah, if they're good.”

As to who will frequent Rock and Rye, Don says regulars will visit, but the built-in clientele afforded by The Rim and its neighboring apartment complexes will become the bulk of bar-goers looking for a new cocktail experience.

“There is so much traffic around here,” Don said. “Rock and Rye will be a grown-up’s playground!”

Like Bar 1919 did with neighboring SouthTown bars, Rock and Rye will elevate the drinking scene when it hits the Rim this winter.

“I love analogies … when a bunch of dogs get together for the first time, they're stressed out, you know why? They don't know who the alpha is. Once they find out, “Cool, you're in charge, I’m good,” said Don. “We're the alpha. We're going to show guests what they're drinking.”

Get ready to Rock (and Rye) from 2 p.m. to 2 a.m. Monday through Friday and noon to 2 a.m. Saturday and Sunday this next shopping season.

A Visit to the Hoppy Monk

Ricardo Ruiz and Brittany Dinhobl of Hoppy Monk

It takes a certain kind of company to open a beer depot with locally sourced beers and foods, but that’s exactly what Hoppy Monk did when they first opened their doors in El Paso, and later replicated that same magic in a completely new city while still offering independent breweries a spot on their taps and offering the public a solid menu of high-quality bar snacks and more.

These days, the Hoppy Monk keeps the Northside’s thirst for quality craft beer sated with an enviable wall of beer taps, and food made with ingredients sourced from independent farmers. It’s that attention to detail that helped draw the staff to Dorćol.

When co-owner Joseph Valenzuela began exploring San Antonio, he was introduced to our little tasting room on South Flores by friends, and he shared his newfound spot with his staff. As manager Ricardo Ruiz recalls, “he turned us on to this little bar called Dorćol, it was when Nick was working there, and started going and really enjoying rakia. We were floored by the fact that there’s no other spirit there, and that y’all were making lots of cocktails.”

Ricardo and Joseph brought Kinsman onto their opening menu at Hoppy Monk, and since then, the spirit has remained a favorite.

Betty and the De Pêche Mode

And we’re not just saying that. The De Pêche Mode, a peachy concoction created by bartender and manager Brittany Dinhobl, is currently back on their Greatest Sips menu, a collection of fan-favorite cocktails. Brittany, who started at Hoppy Monk in 2015 and has served just about every position available since, combined the Kinsman with Aperol, lemon juice, and Pêche peach liqueur for a winning combination that’ll sneak up on you.

“It’s pretty popular with the ladies,” Brittany said.

It’s not just Kinsman that gets all the love. The Pale Horse cocktail features 2 ounces of Betty, Scotch, lemon and honey.

“Betty is always easy to talk about. It’s such a good, light beer,” Brittany said.

Randy often sits down with Pedro Longoria, part-owner of Hoppy Monk, whenever he’s got a new brew in the works. New menus are often collaborative efforts between staff members to try and get things right, and this extends to events, on and off-site.

Take for instance our annual Helado Borracho competition that tasks participating bars and restaurants with creating San Antonio’s official, Kinsman-infused ice cream. Hoppy Monk’s kitchen staff works closely with Britt and Ricardo to nail creative and creamy desserts. After winning People’s Choice and Critic’s Choice during the inaugural event, the Hoppy Monk is ready to bring the trophy back home.

Whether you’re looking for your new favorite sipper, or you’re hoping to try one of Dorćol Distilling + Brewing Co.’s latest brews, Hoppy Monk should be on your list.

“They picked Stone Oak because they wanted to put a stamp in this area especially with it being family-friendly out here. UTSA is not too far away so we have everything from frat kids, to people in their 70s out for date night,” Brittany said. “Whatever the case, we cater to everybody.”

Meet Our Take on The Painkiller

This April, we stretched our creative muscles behind the bar and added four limited-run cocktails that highlight the versatility of Kinsman Rakia.

We tackled strong and boozy with the Arsenic + New Lace, dabbled in herbaceous with a Bijou, and added froth with a Pink Lady, but the most popular tippler by far has been our Kinsman-based Painkiller.

We traded rum for nuanced Kinsman Rakia, while still keeping the traditional tiki vibes with fresh pineapple juice and orange juice, silky coconut cream and a light dusting of freshly grated nutmeg.

The Kinsman pairs exceedingly well with the citrus and tropical flavors making this a hard-to-beat patio pounder that transports you to the Virgin Islands without leaving SoFlo.

Come try one in our tasting room Thursday, Friday or Saturday starting at 5 p.m.

A Summer Stout Release

This past January, head brewer Randy Ward released our highest ABV beer yet with the Russian Imperial Stout, modeled after dark beers crafted by the English to export to Russia in the early 18th century. Story has it that once Empress Catherine II got a taste for the imported stout, which known for its durability and endurance as it made its way across the Baltic into Russia, the brew solidified its place in history.

And after several months in a port barrel, the RIS is back for more.

Flavor notes include chocolate, roast, and coffee, as well as fig, raisin, and prune contributed by the port. 

“It starts with a port like boozy nose, but finishes on the palate complex and balanced,” Randy said.

Try it for yourself this June! We’re releasing it in the taproom on June 14 so come by for a pour and a few surprises.

70 IBU, 9% ABV, 71 SRM.

Summers at the Coast: Balkan Edition

Baby Boyan!

Texan summers mean the occasional day-trip to the coast, or if you’re lucky, a whole week’s worth of frolicking in the sands of Port Aransas, Rockport or South Padre Island.

And for Boyan and brother Mirko, life wasn’t all that different growing up in bustling Belgrade.

Each summer, as the school year came to a close, the boys would often be pulled out of school early because of their excellent grades. They’d board an overnight train heading west to the coastal town of Šibenik. From there, they’d head to the small village of Gulin to a two-story home hand-built by their grandfather.

Texan childhoods might bring to mind ice chests on the beach and casual barbecues in the backyard, and again, this wasn’t that far removed.

Boyan and Mirko, along with their cousins, would wake up to farm-fresh eggs followed by a day of adventuring. Whether it was digging holes to “make a swimming pool,” tending to the chickens out back, or helping great-grandma swat flies away from the fresh catch of the day using branches off the Kostela tree (otherwise known as a Mediterranean hackberry). Trips to the river would often include fishing for the next’s day’s lunch. When fishing didn’t pan out, a fishmonger would drive up to the house in his Renault 4 selling iced down srdela fish (similar to sardines) for that day’s lunch or dinner.

The months would go on to include trips into Šibenik proper to take in the rocky beaches, or drives down to Krka National Park where the family would set up day camps and swim in the Krka River.

Though a black and white television did reside within the walls of the house, there was too much exploring to do and the occasional chores, as well, like fetching wine from the cellar to fill the table’s wine balloon, tending to the tomato garden for the day’s salad, or picking figs off the backyard’s fig tree.

It would all lead to summertime feasts of fresh tomato and cheese salads, homemade Dalmatian pršut (prosciutto), lepinja baked daily, and savory soups, followed by the main course: the catch of the day.

Relationship-Building at Clementine

Courtesy of Clementine.

After making a splash in the San Antonio dining scene this past year, the staff at Clementine isn’t going to start resting on their laurels now.

That would be too easy.

Instead, owners John and Elise Russ leaned into the hustle of it all, adding a second baby girl to the mix, while still maintaining their place as one of San Antonio’s premier eateries.

For John, that includes making sure the guest experience is exactly what they wanted it to be since day one. That includes catering to a different audience than they might have initially expected, especially after John and Elise’s days on the San Antonio Riverwalk in dining rooms such as Lüke and Biga on the Banks.

Courtesy of Clementine.

Instead, the Castle Hills audience is a discerning one that wants to pair incredible wines with equally jaw-dropping dishes.

“My struggle as a chef has been not playing to that card, and remembering they came in here in the beginning for a reason,” John said.

It’s easy enough to build those connections. John and Elise are both stationed at the entrance of their open kitchen, which serves as both stage and prep area.

“A lot of it is listening to our guests, watching what they order, and seeing how much — if any — comes back to get thrown out or boxed up,” John said.

Listening to their audience also means knowing when to pull back. Initially, the couple and general manager Patrick Frasier carried bottled and canned beers from across the state, along with a few HighWheel brews. But when sales pointed to a wine-drinking audience, Betty stayed where others did not.

“I traveled to Germany in 2006 for a few months and gained a solid 30 pounds because I was drinking kölsch and eating donner kebab,” John said. “When kölsch beers started coming out in America, I never found one that tasted like what I had in Köln, where kölsch beers are from until I had the Betty.”

He credits Dorćol Distilling + Brewing’s commitment to “making something right” for why he stuck with Dorćol’s Betty, and some of her rotating beer cousins.

“It’s not an interpretation, you’re not trying to recreate the wheel. You’re trying to get something perfect.”

John also knows he can rely on Dorćol’s staff.

“I can call them and ask for a keg, and it doesn’t mean I’ll definitely get it that night, but I know they’ll do whatever they can to get it done,” John said. “It’s not about getting paid, but about the relationship you create where there is integrity, respect and loyalty.”

Those tenets are extended to the Castle Hills neighborhood where Clementine opened its doors that’s home to several faiths. This April, Clementine offered a unique Passover menu with gluten-free options, and included kosher wines to their varied wine list.

Courtesy of Clementine.

Respect, integrity and loyalty also play a part in both front and back-of-the-house staffs, which have seen little change in the past year — even with John and Elise’s kitchen rules.

“We demand a lot. We do all of our prep and that kitchen is not big,” John said. “With our servers and food runners, we try to remind them the difference between being hospitable and being gracious, and we always want to be both.”

CLEMENTINE

2195 NW Military Hwy., (210) 503-5121.