Gourdough’s Public House, a popular Austin eatery, promises to bring donut-centric bites, drinks and brunch vibes to the River Walk next month.
Paula Samford and Ryan Palmer, co-owners of Gourdough’s Public House, confirmed the company was weeks away from opening its first San Antonio location at 215 Losoya St.
“Finding (a place to eat and drink) at the San Antonio River Walk before 11 a.m. can be kind of hard,” Palmer said. “But (Gourdough’s) will be open for brunch, lunch and late nights until 2 a.m.”
Since 2009, Gourdough’s has grown from a trendy mobile airstream for late-night donuts and party pop-up events to a fully-fledged restaurant on South Lamar Boulevard with loyal fans and an evolving menu.
“We just like the culture in San Antonio,” Samford said. “This seemed like the next step and a good opportunity (to grow the company).”
The 7,000-square-foot building, which previously housed La Paloma Riverwalk Parrilla Grill, will provide Gourdough’s customers with seating options at the River Walk and street levels. Its mezzanine level will allow brunch-goers to people watch or take in scenic views of the River Walk from above. The restaurant will also rent out space for private gatherings.
Signature donuts such as the Fat Elvis (pictured below), served with grilled bananas, bacon and peanut butter; and the Black Out, a classic donut topped with brownie batter, fudge icing and chocolate covered brownie bites, can be found at Gourdough’s Public House and its two mobile trailers located at South First Street and East Riverside Drive, respectively.
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Other offerings include the Bacon Me Crazy sandwich, a donut sandwich filled with bacon, provolone cheese, guacamole and tomato; or the Nacho Libre burger with spicy refried beans, chili, cheese sauce and corn chips.
Gourdough’s has become a tourist destination in Austin, Palmer said, “but it’s also a place (where) locals can bring (visitors) in town, have bachelorette parties. It’s all about that frame of mind—having a good time and having fun.”
The Gourdough’s team plans to expand the existing Austin menu to include experimental food items that reflect San Antonio’s culture.
“Our San Antonio menu makes eating fun with games, it’s sort of a ‘play with your food (approach),” Palmer said. “We’ve added some donuts that will have a real San Antonio flair.”
Walker and Palmer are still looking to fill the restaurant’s head chef position, but confirmed Efrain Quiles, as the general manager. The restaurant may eventually expand to include a mobile trailer, available for local pop-ups and off-site events in San Antonio, but “we want to focus on the restaurant first right now,’ he said.
Gourdough’s will be open from 8 a.m. to 2 a.m. daily.
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