This is the greeting to Roaring Fork, the newest restaurant to openalong the fast–growing North Loop 1604 corridor. Roaring Forkis another award–winning concept from Eddie V’s Restaurants, Inc.,which introduced the wildly popular Wildfish Seafood Grille to themarket in March. Both restaurants are located at the southeast cornerof NW Loop 1604 and Huebner Road at the Plaza Las CampanasShopping Center. Roaring Fork is open daily for lunch and dinner.
Roaring Fork takes pride in its sophisticated preparation and presentationof fine food enjoyed in a Contemporary Western setting.Simply fresh flavor is the essence of the menu at Roaring Fork, whereAmerican cuisine influenced by the Bold West tradition of woodfiredcooking meets unmatched service and unforgettable ambiance.
Other Roaring Fork restaurants are in Scottsdale, Arizona andAustin, Texas. But this is the first Roaring Fork to be designed fromthe ground up by the leaders of Eddie V’s Restaurants.
The wood grill, wood–fired stonehearth oven and wood–fired rotisserieare prominently on display in the exhibitionkitchen, which is easily viewed fromthe entry porch. Here, a variety of meats(steak, seafood, chicken, pork, duck orlamb) may be simmering or smokingover a precise blend of hickory, oak andpecan. Just past the sliding glass doorsthat make up the rear wall of the restaurant,you may catch a glimpse of the giantfireplace outdoors on the magnificent,wood–planked deck made from Ipe Brazilianhardwood.
From the red leather booths, modern Italian furniture and colorfulcontemporary art to the custom, stainless steel exhibition countertopped with yellow tile, the style at Roaring Fork is modern and regional.
The real star at Roaring Fork, however, is the food. One temptingoffering is the Rotisserie Pork Carnitas, roasted for four hours andthen slow cooked for another six hours in a low–heat oven, servedwith tortillas, charro beans and an onion avocado slaw. Anotherpopular item is the Rotisserie Roasted Chicken Pizza, a favorite onthe Happy Hour menu. Roasted green chiles, pepper jack cheese androasted chicken served with basil pesto on thin crispy dough havemade this a favorite of regulars and newcomers alike. Lamb, beef,duck and seafood dishes also are on the menu, all prepared using traditionalwood–fire cooking methods.
"The wood fire gives tremendous flavor to the food," says BarbraHamil, General Manager of Roaring Fork. "It’s an incredibly addictivestyle that makes our menu impossible to replicate."
Soups, salads and sandwiches are always on the lunch menu, as isthe always popular "Today’s Market Fresh, Simply Grilled Fish," eightounces of freshly caught seafood such as trout or salmon, served withcilantro rice, guacamole and your choice of sauce: Garlic Lime Chimi–Churri, Roasted Corn Butter or Spicy Remoulade.
The award–winning "Big Ass" Burger often evokes giggles fromguests upon ordering, but is wholly satisfying and tasty upon delivery.It is wood–grilled 12 ounces of ground sirloin topped with thick slicesof lettuce, tomatoes and peppered bacon, grilled onions and greenchiles and melted cheddar –– a burger that truly lives up to its name.
The saloon–style bar and lounge have earned accolades for BestHappy Hour thanks in part to an impressive menu that includesGrilled Shrimp in a White Corn "Tempura" with Chipotle Remouladeand Slaw. The signature frozen Huckleberry Margarita is a cocktaillike no other, with a distinct berry flavor and smooth finish. RoaringFork also boasts an impressive selection of wines.
Originals such as hot huckleberry bread pudding served withVanilla Bean Ice Cream or the Brown Sugar Crème Brulee withChocolate Wafers and Berries are a hit for those with an after–dinnersweet tooth.
Guiding the culinary team will be Executive Chef Blake Keely. Hecomes to the Alamo City after a little more than a year as ExecutiveChef of Roaring Fork in Austin. Prior to that, he was a leading chefat the University of Texas Club, a members–only private dining clublocated in the famed Royal–MemorialStadium on the campus of the Universityof Texas at Austin.
During four years with the UT Club,Chef Blake worked his way up the ranksto become one of the top chefs. Hehelped create many fine dining experiencesfor the exclusive clientele, includingthe 2005 NCAA National Championshipfootball squad.
Harold Marmulstein, the corporatechef for Roaring Fork restaurants, saysChef Blake is ready to take on the challengeof opening a new restaurant.
"He’s a very talented young chef and he’s going to do very well,"Marmulstein said. "He’s got a very good palate, very good organizationalskills and he’s very even keeled. Yet he’s also very passionateabout what he does. People in San Antonio are going to enjoy theRoaring Fork experience, and Blake is going to be a big reason forthat."
The service, atmosphere and food at Roaring Fork have earnedaccolades in many top magazines, including Zagat’s ("Best of " category),Wine Spectator (Award of Excellence 2004–07) and GourmetMagazine (Best New Restaurants).
The openings of Roaring Fork and Wildfish Seafood Grille arepart of a paced expansion plan for Eddie V’s Restaurants, which currentlyoperates seven highly profitable restaurants in Austin, Texas;Scottsdale, Arizona; and Newport Beach, California. The company’sflagship concept, Eddie V’s Prime Seafood, is expected to open inThe Quarry next year.
Along with the three San Antonio restaurants, the companyplans to open several other restaurants over the next three years innew markets such as Dallas, Houston and Fort Worth (Texas); Denver,Colorado; Kansas City, Missouri.
