The More You Know, The Better It Tastes

Cory Neal went from owning one of San Antonio's most famous party spots to opening a brand-new honky-tonk in its place. In this episode, Alan and Susie talks with Cory about closing Pat O'Brien's San Antonio after 22 years downtown, what it took to transform the space, and his vision for The Rowdy Spur — downtown San Antonio's premier honky-tonk with live music. THE ROWDY SPUR 242 Losoya St #121, San Antonio, TX (210) 541-5940 http://therowdyspur.com/

 Carlos Salinas has worked in restaurants since he was 13, starting at his grandfather's hotels. His Ay Chiwawa Mexican Café began in Austin in 1999 and now has locations in Spring Branch and San Antonio. Carlos talks about a lifetime of hard work and hands-on ownership, and about what keeps customers coming back. 

 Arsenio and Maria Rodriguez, the husband-and-wife team behind La Patrona. Maria runs the front of house while Arsenio commands the kitchen, and together they've built La Patrona into a place that feels like home — the kind of restaurant where the food carries the weight of family tradition and every plate tells you something about where they come from. We're excited to get into their story, what La Patrona means to them, and what's cooking next. 

 In this episode, Alan and Susie sit down with Aaron Startz, owner of Startz Cattle Company — the largest Wagyu ranch in Texas. Wagyu beef has a reputation for being some of the best in the world, but what actually goes into it? Aaron walks us through what sets Wagyu apart, from genetics to feed to the years of patient care it takes to raise these cattle, and why that process translates into the marbling and flavor Wagyu is known for. Whether you're a steak lover, a fellow restaurant owner, or just curious about where great beef comes from, this conversation is worth the listen. 

Many of you already know our next guest from Mare e Monte, where he's built a reputation for incredible coastal Italian flavors right here in San Antonio. Today he's here to tell us about his newest venture, Morea — a new Italian steakhouse bringing that same passion for quality to Floresville. 

 In this episode, Alan and Susie sit down with Will Tennyson, owner of 375° Social Kitchen. Named for the most common oven temperature used to cook their food, 375° Social Kitchen started as a catering operation in 2017 before growing into a food truck and eventually a brick-and-mortar restaurant. The menu is best described as eclectic — think Asian twists alongside southern comfort food — with something for everyone and standout dishes like their famous Korean Wonton Nachos. Will shares his entrepreneurial journey, what drives him to keep innovating in the kitchen, and what makes 375° Social a must-visit dining experience in San Antonio. 

In this episode, we sit down with our first-ever three-time guest, Albi Zogaj—the visionary 26-year-old founder and operator of Albi's Vite Italian Kitchen and Sunny’s Brunch. Albi brings exclusive breaking news regarding his latest expansion to The Rim in San Antonio, Texas, alongside masterclass insights covering decentralized team leadership, experiential restaurant marketing, and tactical concept pivot strategies.

In this high-value episode of "The More You Know, The Better It Tastes," Susie and Alan explore the intersection of media, marketing, and the culinary arts with Jennifer McInnis, Editor-in-Chief of San Antonio Magazine. With a career spanning major Texas metros, a deep background in wine as a WSET Level 2 expert, and years of experience as a food and drinks editor, Jennifer brings a unique perspective on what it takes for a local brand to cut through the noise in the 6th largest city in the United States.

In this episode of the Flavors of Texas Podcast, host Alan Williams sits down with Matt Levere, the Head Butcher at San Antonio's revolutionary Pullman Market. This isn't just a conversation about meat; it's a deep dive into the craft, responsibility, and science of whole-animal butchery and its impact on the Texas food scene.

Today we’re joined by someone who truly understands what hospitality is supposed to feel like.Jeffery Spahn has spent his career on the front lines of the restaurant industry—both in management and as a server—working in some of the top dining rooms and learning what separates good service from something people remember long after the meal is over.He now brings that experience to Esencia, the new Asian and Mexican fusion restaurant inside the historic St. Anthony Hotel, where attention to detail and genuine care for the guest are at the center of the experience.In this conversation, we talk about what hospitality really means, how it’s evolved, and what it takes to deliver it at a high level every single night.