Cuisine:

• American
• Contemporary

Auden's Kitchen Description:
San Antonio chefs are all rushing to stake a claim in the northern 'burbs; to his credit, San Antonio's dean of fine dining, Bruce Auden, waited a discreet amount of time---and he opened with a casual, home-cookin' kinda place. Well, kinda casual: Auden's Kitchen, its wire shelf dividers lined with wines and crockery, is homey with more than a hint of haute. Starters may include Scotch eggs, but they're served with a jalapeño garlic aïoli; a tempura shrimp bowl comes with Asian noodles, watermelon, fresh herbs and a spicy lime dressing. There are pizzas of the duck confit with grapes and caramelized onions sort. Yes, there is a very good buttermilk fried chicken with mashers and cream gravy, but there is also "duck duck" consisting of the bird two ways---both good. The wine list is organized into three tiers of pricing, and the middle level should satisfy most oenophiles. For dessert, there is sticky toffee pudding and the Guadalupe peak lemon pie topped with a brown sugar meringue.


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