Wednesday, November 21, 2012

Schilo’s: Recalling San Antonio’s German Heritage

A modest, relaxed deli restaurant that concentrates on getting all the details right and succeeds
     Schilo’s is up from the Riverwalk in San Antonio and it’s an unassuming location, quite a contrast from the bubbling, outdoor restaurants a stone’s throw away.  Though the menu reflects that of a New York-type deli, the interior looks like something out of a Rocky Mountain town with wooden booths and a tin roof.  
We arrived at 8 p.m., a half hour before it closed, and it was pretty deserted.  I was a little hesitant, but our waitress
immediately put me at ease with her friendliness and recommendations.
Split Pea Soup
     The food was consistently good, which is the main reason that it’s written up in travel guides and the restaurant has been in business for so long.  The Split Pea Soup was terrific, puréed and very creamy.  A four star restaurant would have been proud to serve it.  

Reuben Sandwich
The Reuben Sandwich consisted of very lean corned beef and sauerkraut that was wet, but not soggy.  That’s an important detail and a lot of delis don’t get it right.  Another smart choice was avoiding Thousand Island dressing and, instead, offering the house-made mustard.  Dessert was special; a huge portion of Apple Streusel cake served warm with baked apples and ice cream.

Apple Streusel a la Mode

Schilo's Delicatessen on Urbanspoon

No comments: