Monday, October 29, 2012

The Weekend Gourmet Dines Out for October...Featuring Bohanan's Prime Steaks and Seafood

The Weekend Gourmet Dines Out featured restaurant for October is Bohanan's Prime Steaks and Seafood. Whether you live here in San Antonio or are coming for a visit, this restaurant is sure to satisfy if you're a steak lover! It's located Downtown, right across from The it's perfect for  a pre-show or post-show meal. It's also convenient to most Riverwalk area hotels as well. Michael and I were recently Chef Mark Bohanan's guests to try some of their signature menu items. When we arrived, we were quickly escorted into a beautiful dining room overlooking Houston Street and offered a cocktail. Michael opted for the Muddled Orange Margarita, while I sampled the Crimson Pearl. Both drinks were delicious...and they certainly didn't skimp on the alcohol. Let's just say we were happy when the bread basket and butter made an appearance! In case you're curious, my Crimson Pearl contained fresh raspberry, vodka, lime juice , simple syrup, and Grand Marnier.

The addition of orange juice and Grand Marnier
made this margarita special! 
My Crimson Pearl was pretty and tasty...
and plenty potent!

Right about then, our appetizer arrived. We decided to share a Jumbo Lump Crabcake, which we agreed was hands-down the best crabcake we'd ever tasted. Imagine huge lumps of sweet crab with just enough binding to hold them together. Then imagine that it's perfectly seared and served with slightly spicy remoulade sauce. Simply put, it was perfection. 

The name doesn't lie: Jumbo Lump Crabcake...jumbo being the operative word! 

Just as Michael and I were battling with our forks for the last bite of crabcake, out came our soup and salad. We opted to share Chef Mark's Famous Tortilla Soup and the special Heirloom Tomato Caprese. The tortilla soup was rich and full of flavor, with pieces of smoky mesquite-grilled chicken, avocado, cilantro, crispy tortilla strips, and creamy Monterey jack cheese. The salad was especially delicious: locally grown tomatoes, aged balsamic, chiffonade basil, and some of the creamiest fresh mozzarella I've ever tasted! It was so creamy that it was almost like a burrata in texture.

Rich and delicious Tortilla Soup: Chef Mark's famous recipe.
Heirloom Caprese Salad...some of the creamiest fresh mozzarella I've ever tasted. 

Before we knew it, it was time for the main event: our entrees and side dishes. We decided to try one steak and one seafood entree, and our waiter encouraged us to try the very special bone-in New York Strip that had been dry aged for 45 days. Yes, please! Our mouths were watering before it ever made it to the table. We also ordered the Mesquite-Grilled Snapper Royale topped with lump crab, scallops, and chanterelle mushrooms in a creamy sauce. The fish was cooked very nicely, moist on the inside with just enough spice. The creamy sauce was rich, but not overly so. As much as I enjoyed the fish, I have to admit that the steak was the true star of the show!

Seared red snapper topped with more lump crab, scallops, and mushrooms. A little smoky, a little creamy...
and all good!
THE best steak I've ever eaten: a bone-in New York Strip dry-aged for 45 days. Perfection. 

I'm a Texas gal...I've eaten a lot of steaks in my life. I can say without a doubt that is the very best steak I've ever tasted. Ever. It was juicy, tender, and full of beef flavor. We were both grinning like giddy kids playing hooky from school while we ate this steak. To accompany our steak and fish, we sampled two side dishes from their large selection: Lobster Creamed Corn and White Truffle Oil Steak Fries. Both were rich and totally splurge-worthy. If you've never tried truffle oil fries, do yourself a favor: TRY IT!

By then, we were getting very full. Luckily, Chef Mark stopped by our table to chat with us for a bit...which gave us enough time to digest just enough to share one dessert. After looking over the menu, I asked Michael if we could get a flaming dessert. I absolutely love the theatrical element of leaping flames as it's flambeed dramatic! We settled on Strawberries Imperial served over vanilla ice cream. We had enjoyed something similar for dessert while on vacation in Cancun years ago, and we loved it!

The perfect ending: flambe strawberries served over vanilla ice cream...
a show stopper way to end a meal!

This dessert was delicious: not too sweet and full of fruit flavor. One of the best parts of a flaming dessert is that you get a show with your dinner! We were remarking what a fabulous meal it was, when we received one final surprise: two flutes of champagne were sent to our table to cap off this fabulous meal. There are few things I love more than a glass of good champagne, so it was the perfect ending to a remarkable meal! 

Bohanan's is a wonderful restaurant that's ideal for any special occasions you may be planning. I've already requested that we celebrate our anniversary here in December! Attendant service, beautiful and romantic atmosphere, and amazing food. What more could you want? 

Disclaimer: Bohanan's provided us with a complimentary meal to facilitate this post. The menu items were of our choosing, and the opinions stated mine.

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