From harvest to celebration: World Food Photography Awards winners announced
This year's contest saw more than 10,000 entries from 70 countries. The submissions were judged by an extensive panel that included photographers, magazine editors, creative directors, film directors, food retailers and chefs. The best overall winner earned a £5000 prize, along with an exhibition at the Mall Galleries, London. Category winners also have the opportunity to have their work displayed in the exhibition and each receives a trophy. There are individual prizes for each of the different categories as well.
To see more of the winning images and learn more about the contest, head to the World Food Photography Awards sponsored by Bimi website.
Category: Overall winner and Food for the Family supported by the Felix Project
Photographer: Xiaoling Li/World Food Photography Awards sponsored by Bimi®
Title: The Elderly Having Delicious Food
Photographer's description: In an early spring afternoon in Shuangliu Ancient Town, Sichuan Province, China, five elderly ladies in their eighties sit together. Wearing colourful jackets and wool hats, they happily eat the famous Sichuan snack 'Spring rolls'. A wrap of thin homemade dough, filled with cucumber, carrot and shredded scallions, drizzled with green mustard, Sichuan pepper, red oil, sweet sauce, and sprinkled with sesame seeds. They are 'setting up a Dragon Gate formation' - an expression used in China to refer to neighbourhood friends coming together to chat, gossip and share stories. Food makes these people happy; they enjoy a beautiful and joyful life.
Category: Bring Home the Harvest
Photographer: Chang Jiangbin/World Food Photography Awards sponsored by Bimi®
Title: Net Fish in Water Fields
Photographer's description: After the rice harvest, the river water filled the paddy fields, and at some point, some fish from the river ended up here too. After school, the two children went to the field together to catch fish with their covers. Approaching quietly, leaping vigorously, and pouncing towards the target.
Category: Đặng Hoài Anh
Photographer: Champagne Taittinger Food for Celebration
Title: Banh Hoi Cake
Photographer's description: Banh hoi is a specialty dish in Vietnam found in many places such as Binh Thuan, Vung Tau, Ben Tre, Phu Yen, Nha Trang and Binh Dinh. The cake is made from rice flour and has an elaborate and meticulous preparation process. Banh hoi is often eaten with scallion oil, roasted meat, grilled meat and pork offal. This is an indispensable dish in holidays, death anniversaries, weddings, and ceremonies at communal houses and pagodas of the people. It is a culinary culture of the locality.
Category: Claire Aho Award for Women Photographers
Photographer: Lizzie Mayson/World Food Photography Awards sponsored by Bimi®
Title: Delfina, A Pasta Granny
Photographer's description: This is Delfina, I took her portrait as part of a bigger project documenting pasta grannies in Italy. Here, we are in the region of Lazio. On the bed is an angel hair type of pasta called Fieno di Canepina. It is technically very hard to make: Delfina rolls the pasta out, flicks a huge piece the size of the table out like a bed sheet, folds it concertina style, then slices it up finely. The best part is that she makes this huge amount then delivers it to the local church where they cook it up and feed homeless people.
Category: Cream of the Crop
Photographer: Dorien Paymans/World Food Photography Awards sponsored by Bimi®
Title: Flour Swirl
Photographer's description: Part of the series 'Perfectly Imperfect' where I captured the process of baking sourdough bread while incorporating the symbolism of the Japanese Ensō sign (imperfect circle). Preparing food and photography are both mindful activities where calmness and creativity exist in the moment of creation. This makes the combination of both so magical.
Category: Overall Winner of Errazuriz Wine Photographer of the Year (and People sub-category)
Photographer: Heather Daenitz/World Food Photography Awards sponsored by Bimi®
Title: Pinot Noir at Midnight
Photographer's description: Under the glow of a tractor's lights, vineyard workers handpick Pinot Noir in the cool, misty midnight air at Sanford & Benedict Vineyard in Sta. Rita Hills, an American Viticultural Area (AVA) located at the western end of the Santa Ynez Valley in California's Central Coast wine region. One worker adds his contribution to the back of the tractor, a cascade of Pinot Noir falling from his picking bin.
Category: Hotel Art Group Food Stylist Award
Photographer: Costas Millas/World Food Photography Awards sponsored by Bimi®
Title: Put All Your Pasta In One Basket
Photographer's description: Part of a wider food story concept titled Spaghetti. Traditionally styled in strands and swirls, the concept of pushing how we could capture spaghetti was the focus here. The aim was to painstakingly weave groups of spaghetti strands into this striking graphic pattern.
Category: Jamie Oliver Youth Prize 13 -17
Photographer: Indigo Larmour/World Food Photography Awards sponsored by Bimi®
Title: Early Morning Puris, Delhi, India
Photographer's description: Pooris are a staple breakfast dish in the winding alleyways of Old Delhi. Frequently cooked in huge vats of boiling oil on street corners and served with chole, a chickpea dish.
Category: Marks & Spencer Food Portraiture
Photographer: Simon Détraz/World Food Photography Awards sponsored by Bimi®
Title: Crispy Kale
Photographer's description: A drizzle of olive oil, oven at 180°C, salt and pepper, 10 minutes... delicious and so crispy!
Category: MPB Award for Innovation
Photographer: Pieter D'Hoop/World Food Photography Awards sponsored by Bimi®
Title: Laundry Day
Photographer's description: Sometimes I have some weird ideas that randomly come to my mind. I had an idea of putting an octopus inside a washing machine or tumble dryer. This is one of the results.
Category: Politics of Food
Photographer: Jo Kearney/World Food Photography Awards sponsored by Bimi®
Title: Afghan Refugee Women Wait for Free Bread
Photographer's description: Afghan women sit and wait for free bread handouts at the market as it's difficult for them to earn money.
Category: Production Paradise Previously Published
Photographer: Diego Papagna/World Food Photography Awards sponsored by Bimi®
Title: Sky Mushrooms
Photographer's description: Mushrooms enveloped in steam, immersed in a play of light and transparency, evoking the warmth of the kitchen like a sun in the sky.
Category: Street Food
Photographer: Debdatta Chakraborty/World Food Photography Awards sponsored by Bimi®
Title: Ramadan Special Parantha Halwa
Photographer's description: During the Ramadan months, Kolkata turns into a foodie's paradise. Just after noon, huge ovens are lit and giant paranthas are prepared for the iftar. Not only Muslims, but people from all communities, throng around the food stalls, making it a culinary haven.
Category: The James Beard Foundation Photography Award
Photographer: Luke Copping/World Food Photography Awards sponsored by Bimi®
Title: Tom Moriarty - Moriarty Meats and Cafe Bar Moriarty, Buffalo NY
Photographer's description: Tom Moriarty and his wife, Caitlin, own Moriarty Meats and its adjacent restaurant, Cafe Bar Moriarty. Moriarty Meats is a whole-animal butcher shop in Buffalo, NY, sourcing local meats and inspired by traditional European butcheries. Tom and his team work exclusively by hand.
Category: Tiptree Cake Award
Photographer: Audrey Laferrière/World Food Photography Awards sponsored by Bimi®
Title: Pavlova's Arabesque
Photographer's description: None
Category: The Philip Harben Award for Food in Action supported by International Salon Culinaire
Photographer: Diego Marinelli/World Food Photography Awards sponsored by Bimi®
Title: La Matassa. A Real Work of Craftsmanship
Photographer's description: Fresh pasta is a symbol that represents the cultural richness of the Italian territory. An image of its processing becomes a means to telling history, traditions and centuries-old passions. Matassa pasta is made in Irpinia in southern Italy with a truly exceptional technique.
Category: World of Drinks
Photographer: Alessandra Bartoloni/World Food Photography Awards sponsored by Bimi®
Title: Sunshine Gin
Photographer's description: Sun, ice and a gin tonic. Condensation drips, the table's a mess, and the afternoon heat is winning the battle. But who cares? It's cold, it's strong and it's exactly what this day needed. Cheers to the simple pleasures!
Category: The Bimi® Prize
Photographer: Ryan Kost/World Food Photography Awards sponsored by Bimi®
Title: Buddhist Offerings
Photographer's description: Monks at a temple in Angkor Wat, Cambodia prepare traditional Buddhist offerings. This practice is deeply symbolic in Buddhism, often representing celebration, gratitude, respect and devotion to the Buddha, and the teaching and monastic community. The intricate arrangement of fruits and flowers emphasises mindfulness and respect.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Eater
29-07-2025
- Eater
Messy, Peppercorn-Packed Chinese Irish Spice Bags Take the World
is the associate editor for the Northern California and Pacific Northwest region writing about restaurant and bar trends, coffee and cafes, and pop-ups. On any given night, a tactile, no-frills plate of fried splendor lands on tables at Little Dumpling in Dublin's Temple Bar neighborhood, right around the time it lands on thousands of other tables throughout Ireland. It's a spice bag: a collection of spicy, starchy bits and bobs on top of chips (french fries). Something like disco fries, it's a staple of Chinese takeaways across Ireland, and the stuff of post-bar street food legend. Since the dish premiered at Templeogue's Sunflower Chinese restaurant around 2006, the spice bag has morphed and spread in Ireland, abroad, and all over social media. As chefs mix in their own variations, it's become an entire genre of food, its own galaxy in the universe of Irish culinary culture. Unless it arrives in a tremendous pizza box (in which case it might be called a 'spice box'), the dish's traditional packaging is a brown paper bag nearly translucent with grease. This quotidian container unleashes a messy, yet tantalizing combination of fried and spicy items. There's always chicken, usually in strips, whether they're coated, breaded, or fried. And there are always fries and onions. There might be other vegetables too, like spring onion, fresh chiles, or grated carrot. Then come all sorts of accouterments, from spring rolls to chicken balls. And there's curry sauce on the side, except if the takeaway is among the feverish camp that swears by satay sauce. Then there's the signature spice, which varies bag to bag. The Gaelic name for the finger-licking late-night hit, 'mála spíosraí' (roughly 'mala spice') hints at the dish's particular genre of numbing heat. Sichuan peppercorns are a throughline, as is nutty, earthy Chinese five spice, but chefs apply flavors in various forms. Chef Jules Mak goes for muddled and ground Sichuan peppercorn, salt, pepper, sugar, a bit of chile powder, and a tap of MSG. Once a year, his high-end Hong Kong-inspired Mak At D6 in Dublin sells a metric ton of spice bags for one month only. 'We blitz them out a bit more bougie,' he says. 'We do a hundred a night.' Per national outlet RTE, Hong Kong diasporic communities, known simply as 'Hongkongers,' represent much of Ireland's Chinese migrants. Their use of spice in items like spice bags looks a lot like the genre of salt and chile dishes that spans across South Asia, applied to everything from ribs to prawns. Mak, whose father hailed from Hong Kong and mother from the Emerald Isle, grew up seeing to-go orders for chips, curry, and rice at Furama, his dad's stalwart Chinese restaurant in Dublin that closed about a decade ago. It was called a 'three in one' then, and Furama wasn't the only place doing it. Following Sunflower's spice bag, Mak says, the three in one faded, as the three items fused into spice bags across the restaurant scene. 'It's a bit of a bastardized Chinese dish,' says Irish food critic Russell Alford, 'but it's ours.' As Sunday Times food critics, hosts of the Gastro Gays podcast, and authors of Hot Fat (a book all about fried foods), Alford and Patrick Hanlon have watched the spice bag spread over the years. They point to the early 2010s as the first time the dish jumped to the international stage. Australia and New Zealand were early adopters. 'It's kind of this icon of Irish cuisine, of Irish culture,' Hanlon says. 'It's changing the perception of Irish cuisine abroad.' The Chicken Salt Fries at Pecking House. Pecking House Spice bags are particularly tuned to spread on social media. The dish combines items — fries, fried chicken, spicy food — that are known winners online. The oil-slicked bag also unfolds to reveal its contents like a Christmas present, making for a great reveal in TikTok or Instagram videos. Versions made with an air fryer, which received international star treatment in 2017, spurred the dish further into the global consciousness. The dish also capitalizes on a rising tide of Irish cultural exports. Arguably Ireland's most famous culinary offering, Guinness, is also having a moment; 'splitting the G' (downing a Guinness until the foam lands in the middle of the letter G on the glass) has fueled a boom in the Dublin-made beer. Actors like Paul Mescal, Saoirse Ronan, and Cillian Murphy have cemented themselves in young American minds the way John Hurt and Richard Harris did for their Gen X parents, rap group Kneecap is taking the world by storm with frenzied gigs, and global focus on the ongoing siege of Gaza has brought Ireland's own history of colonial struggle into focus. A lot of these factors come together at Bar Snack in New York's East Village (recognized as the 85th best bar in North America), where Kneecap plays on the speakers all the time, a dedicated tap whips up foamy pints of Guinness, and the spice bags flow like stout through cobbled streets. When co-owners Iain Griffiths and Oliver Cleary were ideating the menu for the bar, which opened in November 2024 before the kitchen came online in April 2025, they saw the smash burger trend waning. Griffiths, who is Scottish, and Cleary, who is Irish, thought spice bags could be the next hit thing. Their rendition arrives in the characteristic paper bag: buttermilk-fried chicken tendies, peppers, onions, and fries with spices and a curry sauce. They also put the Spice Girls logo on T-shirts to hype the bag's debut. 'That felt like one of the most U.S. things we could do,' Griffiths says. But the spice bag was good enough to earn fans among their Irish clientele as well. '[They] would look up and give us the nod, like, this is good.' At New York's spicy fried chicken specialist Pecking House, chef-owner Eric Huang approached the dish from another side. He grew up in a Chinese restaurant, so the flavors of the spice bag were nothing new to him. After learning of the dish while cooking with chefs from the United Kingdom and clocking the version by New Zealand's Andy Hearnden, Huang rolled out his own iteration, titled Chicken Salt Fries, on Saint Patrick's Day 2025. The dish goes heavy on an in-house seasoning salt, along with cumin, coriander, Sichuan peppercorns, and a few more seasonings. It arrives with a curry sauce meant to evoke classic Japanese brand Golden Curry, providing a sweet, sentimental edge to the feisty medley. All around the globe, the cost of the dish has a lot to do with its cultural supremacy. Little Dumpling serves a generous spice bag for just 13 euros, Pecking House's goes for just $9, and Bar Snack serves the Georges St Special, a happy hour-ish combo of a spice bag and a Guinness pint for $22. As a U.S. recession looms and the EU fights to avoid sliding back into an economic downturn of its own, these familiar, affordable items — especially versions given a facelift to make them feel like a treat — draw diners out when James Beard starts to look like a bank robber. But chefs also recognize that upscaling the dish too much would rob it of its 1 a.m., effortless cool. Though some international spice bags have diverged significantly from the original dish, including 'healthy' recipes made with tofu or more vegetables, most iterations stick to the unkempt joy of a greasy, cheap mess of fried stuff. Despite the spice bag's online virality, Hanlon and Alford insist it shouldn't be a destination, phone-eats-first dish. Huang acknowledges that, for Pecking House at least, the spice bag's viral moment is already over. But he keeps serving it for the Irish expats and anyone who fell in love with the dish while visiting Ireland, the folks who tell Huang the dish takes them right back. 'They pour the sweet chile sauce over, the hot curry sauce, too,' Huang says, 'and it's this steaming, greasy bag they're eating. And when they put their hands in the bag, it's a really, really awesome eating experience.' A few more spice bags to try around the world: The Kitchen Bronx (New York City)
Eater
28-07-2025
- Eater
The Best Dishes Eater Editors Ate This Week: July 28
The editors at Eater LA dine out several times a week, if not per day, which means we're always encountering standout dishes that deserve time in the limelight. Here's the very best of everything the team has eaten this week. Xiao long bao tortelloni from Kato's Summer Series with Funke in Downtown LA Xiao long bao tortelloni from Kato's summer series with Funke Rebecca Roland The latest installment of Kato's Summer Series, a dinner collaboration series bringing chefs from across LA to Row DTLA to collaborate with the restaurant, welcomed Evan Funke. On Sunday night, Funke could be spotted in the corner of the spacious tasting menu restaurant, clad in a denim shirt and apron, rolling out sheets of pasta by hand. Each dish channeled a bit of Funke and Yao, like chile crisp-topped burrata and tomatoes, and cacio e pepe tossed with zingy Taiwanese pepper. But the xiao long bao tortelloni stood out among the other dishes, with its carefully folded edges holding back rich broth. The outer was thinner than most pasta and slightly chewier than the usual xiao long bao, filled with pork and prawn. There was only one in the dish, but I would've been happy if the entire meal were just a steamer full of these. It's nice to see a fine dining restaurant let loose a little at collaborations, with hip-hop blaring over the speakers, and menus that read like a chef's fever dream. 777 S. Alameda Street, Building 1, Suite 114, Los Angeles, CA 90021. — Rebecca Roland, deputy editor, Eater Southern California/Southwest Dry pepper fried tofu from Mala Class in Highland Park Dry pepper fried tofu from Mala Class in Highland Park. Rebecca Roland There is something about hot days that makes me crave spicy food, specifically Sichuan spice. On a recent afternoon when the sun was beating down on the city, I found myself in Highland Park looking for some heat. I tucked into jewel-boxed-sized Mala Class, a neighborhood Sichuan restaurant that punches well above its weight, and price point. The tight menu comprises mapo tofu, dumplings in chile oil, dan dan noodles, and a handful of other dishes. My favorite from the lineup was the dry pepper fried tofu, with crispy pieces of tofu dotted in numbing Sichuan peppers. The spice mix was flavorful, while still packing a punch, and the tofu cubes were fried until crispy on the outside with a still-soft interior. Each bite just made me want another, chased by bits of rice and dumplings every so often. 5816 York Boulevard, Los Angeles, CA 90042. — Rebecca Roland, deputy editor, Eater Southern California/Southwest Smoked double-fried chicken wings from Happies Hand Made in the Arts District Smoked double-fried chicken wings from Happies Hand Made in the Arts District. Matthew Kang By now, the word on Joshua Skenes' Happies Hand Made has shown up on multiple social media accounts touting the fried chicken, like Hungry in LA's Eddie Sanchez declaring it his new favorite fried chicken in LA. While declaring anything comprised of chicken tenders (the least-interesting part of the bird) as the best fried chicken is initially suspect, Skenes does make a really delicious bird coated in a salsa macha and dried chile seasoning. Skenes quietly rolled out his double-fried cherrywood smoke chicken wings last week, served over a golden-brown waffle that he once topped with caviar at his temporarily closed Leopardo on La Brea Avenue. The wings are juicy and sweet with smoke flavor, cracker-like on the outside, and incredibly satisfying to eat. Skenes himself is often mixing drinks or prepping orders up front, with the line of customers not realizing the former chef of a three-Michelin-star restaurant (Saison) is making some of the best comfort food in Los Angeles right now. Or maybe they do realize that Skenes has poured so much energy into simple, reasonably priced food, and that's why they're willing to wait. 427 S. Hewitt Street, Los Angeles, CA, 90013. — Matthew Kang, lead editor, Eater Southern California/Southwest Baja tuna tower at the Koast and Crossroads collaborative dinner in Hollywood Koast. Wonho Frank Lee It's always a delight when a dinner collaboration goes right; I always appreciate the effort brought about by chefs and operators preparing a meal together, but the meal is not always a great fit. But when Crossroads chef Tal Ronnen joined Koast chefs Kevin Meehan and Michael Kerner on July 24, everything hit. Ronnen created dishes that reinvented some of Koast's most memorable bites through a vegan lens, like a dreamy watermelon crudo, spectacular lobster mushroom cake, and citrusy rambutan ceviche. My crew nabbed a few Koast dishes a la carte, and all agreed that the Baja tuna tower filled with Baja bluefin tuna, avocado, and tons of tobiko fish eggs is worth returning for. It's as creamy as one would hope and bursting with roe. In short, it's a gorgeous bite of the ocean from the two Koast chefs served in a stunning and intimate room with an entry that's dramatic and fitting for the concept. I've been admiring Ronnen's menu at Crossroads for years, and now it's clearly time for me to make regular stops at Koast to try the rest of the menu. 6623 Melrose Avenue, Los Angeles, CA, 90038 — Mona Holmes, editor, Eater Southern California/Southwest Eater LA All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Eater
28-07-2025
- Eater
Even More Exciting Restaurant Openings to Know in Austin This July
Every month, a new crop of restaurants opens in and around Austin. While everyone loves a good sushi spot, food truck, or outdoor patio, this round-up will give you the high-end spots and the low-end spots that are new to town — be they good, bad, or so bad they're good/so good they're bad. Whether it's a locally owned restaurant or the latest addition of a chain, here's what's happening in the world of restaurant openings in Austin and beyond for the month. Send your openings news to austin@ 1123 East 11th Street in Austin One of our most anticipated openings of the year opened at the Frances Modern Inn. The menu is by chef Laila Bazahm, who also owns El Raval on South Lamar, and has a culinary career that includes serving as executive chef at Eberly and owning restaurants in Barcelona, Singapore, Houston, and Ibiza. The menu marries the small plates of tapas with finger foods from the hawker center of Singapore. Look for dishes including a hiramasa (yellowtail king fish) with Tom Kha Kai broth, Thai chili oil, Asian herb emulsion, smoked trout roe, and Asian pear; Sambal Striped Bass that is banana leaf-wrapped and grilled, and served with pineapple and tomato salad plus nasi lemak; and charcoal-fired lamb chops with butter masala, tamarind, and naan with cheese. Late-night sushi is coming, but for now get a preview of Konbini. Konbini 908 East Fifth Street, #107 in Austin Konbini, a late-night sushi spot collab between Papercut and Tare, is doing a pop-up now and will open later this fall. Chefs Michael Carranza and Danielle Martinez of Michelin-recognized Tare are running the kitchen, creating dishes that marry Japanese technique with Texan and coastal Mexican flavors. It is walk-in only — find it behind Papercut, operating during that restaurant's opening hours. Bring on the hot pot and chiles. Old Hot Pot Alley Austin 11900 Metric Boulevard, Suite F in Austin The owners of Mian and Bao bring this new Sichuan mala (meaning numbing and spicy) hot pot spot to Austin. The dishes feature broths, including a spicy beef tallow, pork bone, and a tomato-based option that is vegan. Those are paired with the diner's choice of beef and lamb, or Sichuan delicacies including honeycomb tripe, goose intestine, duck gizzards, and beef aorta. The owners are chef Tony Xu, a 2018 James Beard Award Semifinalist, and Sean Xie. The nostalgic interiors reference hot pot culture from Chengdu and Chongqing in the '80s and '90s. Try all three of these cocktails during summer happy hour for $20. Kaitlyn Hughes 400 Colorado Street in Austin Co-founders Terance Robson (Two Doors Down in NYC, and Here Nor There in Austin) and Jack 'Slim' Hogan (also of Here Nor There) are the folks behind this underground lounge in the basement of Tiger Lily. Expect drinks by Robson like the Sunshine Sazerac (mango cognac, banana whiskey, vanilla Peychaud, and watermelon cordial), Salero (vodka, mango, vanilla sorbet, freshly squeezed orange juice, and bubbles), and Caragigilo (reposado tequila, sweet vermouth, miso, liquor 43 smoke & spent coffee). The bar is running a summer happy hour Tuesday to Saturday from 5 p.m. to 6:30 p.m., when your choice of three cocktails costs only $20. An orange cocktail, two dishes of food, and a smaller cocktail sit on a table. The Pershing 2501 East Fifth Street in Austin All-day coffee spot Perishing East has added a cocktail arm. The restaurant becomes Perishing Milkman from 4 p.m. to 10 p.m. daily, serving classics like the negroni or iced Irish coffee, along with a menu of new cocktails (including a monthly special), wines, and beer — as well as light bar bites. It also serves mocktails for those who want to hang out, but not drink. Additionally, it is offering a to-go bottled cocktail program, including clarified, shelf-stable versions of classic cocktails and tropical drinks including a margarita, Miami Vice (rum, pineapple, strawberry, lime, Mahina coco, clarified in coconut milk), and Whiskey Punch (bourbon, lemon, bergamot, Earl Grey tea, clarified in honeycomb cereal milk) that are available on Favor and DoorDash with takeaway delivery also available to order online. Bring all your friends and enjoy a drink. Revenge Bar 507 West Avenue in Austin The 'revenge' at this bar comes from founder and mixologist Emily Smitheal, who says in a press release that she is 'frustrated' with all the outsiders trying to shape the city and its hospitality scene. Her revenge is serving what she calls 'bold' cocktails, including The Devil Made Me Do It (a spicy margarita with hints of orange, lime, blackberry, and agave), Sleep On It, Sweetheart (a spring on the espresso martini made with Cinnamon Toast Crunch cold foam), and Brushfire (Rosaluna mezcal, Campari, sage, jalapeño, lime, grapefruit, and clarified milk). The design is pretty classic late-night cocktail bar, with small marble-topped tables, red velvet seat covers, low and red-tinted lighting, and a curvy bar with mid-century modern style. 3363 E. Commerce Street, Suite 104 in San Antonio A catering spot in San Antonio is turning into a pop-up with limited service for barbecue lovers. Starting on July 23, it is open Mondays and Tuesdays from 11 a.m. until it sells out (or 7 p.m., whichever comes first). All the expected smoked meats are on offer, including brisket, barbacoa, pork carnitas, turkey, turkey legs, pecan-smoked chicken, and Polish sausages, along with a lesser-seen barbecue item in Texas — St. Louis-style ribs.
