Bohanan’s world class steaks, upstairs

And what about the food? “We don’t serve steaks at the bar downstairs

Fantastic fare downstairs at Bohanan’s Bar

by olivier j. bourgoin

Located on the second floor of a building that dates back to the late 1800’s, Bohanan’s Prime Steaks and Seafood restaurant has been gracing San Antonio’s culinary scene for over a decade. Since 2002, to be exact. From high atop its perch above Houston St. the now well established top-notch steakhouse continues to offer great meals accompanied by a superior wine list.

When the previous street level tenant vacated the property in 2008, owner Mark Bohanan moved forward on the opportunity to fulfill his lifelong vision of opening an urban bar with Old Wold ambience. To the delight of numerous patrons since then, Bar Bohanan was born.

Bar Manager Carlos Faz speaks about his work with obvious enthusiasm. He is as passionate about the Akaushi Beef Albondigas (Tapas sized meatballs, served in a light tomato broth with grated Manchego cheese and toasted Baguette), as he is about the ice that is used to make the classic cocktails served here. If someone can be so enthusiastic about ice, I want to know more. “We use ‘Large Format Ice’ in all of our cocktails,” said Faz. “We have a ‘Kold-Draft’ Ice Machine that makes perfect 1 inch by 1 inch solid cubes. They’re not hollow inside so they don’t melt as fast as regular ice cubes. No bubbles, no holes, so it doesn’t water down your drink. It helps to hold the integrity of the drink. We also chip our own ice.” Explained Faz.

And what about the food? “We don’t serve steaks at the bar downstairs. Steaks are only available upstairs in the restaurant but we have incredible food.” Said Faz. Launching on another excited tirade he proceeds to list some of the menu items that have been keeping locals and visitors alike, coming back for more. “We have Steak Tartare, homemade Flat Breads, a Charcuterie & Cheese Board, Braised Akaushi Short Ribs, Raindrop Heirloom Tomato Salad with Truffled Goat Cheese. Because we are right across from The Majestic (Theater), some of our patrons like to come in for a bite before the show but they don’t necessarily want a big meal. Sometimes they want to come back for dinner after the show so we offer a menu with lighter bites, not like a full dinner but substantial enough.” He quipped.

Speaking of the Bar menu, it simply typifies the type of menu that I just love. It is uncomplicated yet sophisticated with each section offering just enough choice without being overwhelming but with plenty of options to make one’s mouth water and wish you could order more than can reasonably be ingested in one sitting. Take the cheeses for example, the selections offered at Bohanan’s Bar are right in line with the rest of the menu. Compact and to the point. Seven choices, each a standard of quality in its own right in the greater realm of Cheese Kingdom: Sweet Mimolette and creamy Saint-André from France, earthy Humboldt Fog from California, Trugole from Italy, aged 60 days; spicy Rogue River Caveman Blue from Oregon or the rustic and nutty Roncal from Spain. Cheese lover heaven, I tell you. Same concept with the Charcuterie items: Spanish Serrano Ham aged one year, Rosette de Lyon (a cured semi-dry sausage from the epicenter of the French culinary heartland), Domestic Cured Duck Salami, Yum!

Faz continued: “As far as our cocktail philosophy is concerned, as mentioned earlier, it starts with the ice and it continues with the staff. We have 8 or 9 bartenders and they all take turns serving also. You can’t just be a server or just be a bartender, everybody has to do both. Do you want something sweet or tart? Profile what the guest likes. Its great to have bartenders with knowledge on the floor, asking the customers all the right questions. Overall, what we are trying to accomplish is to bring back Classic Cocktails. We want to re-introduce a’ Pre-Prohibition’ Cocktail Culture. Not too much infusions.” Explained Faz. “Personally, I like Rye Whiskey. I like an ‘Old Fashion Manahattan, just a little sugar, bitter and little water dilution. We’re looking for good ice, good local and fresh new ingredients to add a twist on the Classics.” He added.

More on the food. Mentioned above were the Akaushi Beef Albondigas. For those of you wondering about ‘Akaushi Beef’, here you are: Akaushi (ä-kä-ōō-shē) beef is a product of Heartbrand Beef Inc. For several years, when it was first launched on the U.S market, Bohanan’s Prime Steaks and Seafood was the only restaurant in the nation to serve it. Originally from Japan, Akaushi is a Japanese cattle breed revered for the very tender, flavorful and juicy meat it produces. The animals are raised with a concern and an emphasis on humane care and herd health. Free range grazing techniques and no growth hormones are utilized. Overall animal stress reduction is emphasized as well, resulting in what most beef experts consider to be the healthiest, yet tastiest beef in the World, with superior marbling and texture and with the added benefits of significantly lower levels of saturated fatty acids combined with substantially higher levels of beneficial monounsaturated fatty acids (Conjugated Linoleic and Oleic Acids).

In addition, to the elegant and cozy setting, the superior food, the classic cocktails, Bohanan’s Bar also features World Class live music 5 days a week. On Tuesdays, Wednesdays and Thursdays, come and listen to the man who is arguably one of San Antonio’s most famous musicians: Famed Cornetist Jim Collum who once graced the stage of Carnegie Hall entertains with his Jim Collum Jazz Band. Jim has been a fixture of the San Antonio musical scene for over 5 decades. On Fridays and Saturdays The ‘Southwest Jazz Quartet’ takes the stage with a different style of Jazz.