Named after bottomless bear and honey fan, Winnie the Pooh, Smackerel is one of the latest pop-ups to make a splash in the food scene and San Antonians can get a taste for each new menu at an area bar.
Launched by Keenen Hendricks, Smackerel, has been hosting pop-ups in the city's Southtown area, and as far northwest side for the past two months. But the set-up is slowly gaining fans with their over-the-top kitchen sandwiches, playful brunches and eclectic menu.
Hendricks' background reflects that variety. He dropped out of the Art Institute after picking up shifts at Hot Joy, later joining the staff at The Monterey under chef Jon Philpot. Since then, he's helped open Supper, and hopped over to Boiler House before joining the staff at Bakery Lorraine and opening the Rim location.
With Smackerel, the 27-year-old is serving, essentially, whatever he feels like.
There's a chicken katsu sandwich that's been developed for the past few years that makes regular appearances on the menu with an Asian cabbage slaw, Sriracha and housemade kewpie mayo; brunch means loaded avocado toast and cereal-milk French toast; and grilled cheese sandwiches with a twist.
"Eventually I want to find a little hole in the wall and serve nicely plated Southern comfort food," Hendricks said.
His most recent offering include a variation on the classic chicken and waffles (though the traditional is available as well): there's Korean fried chicken over waffles, blueberry chicken and waffle with honey butter and chicken and waffles with honey mustard sauce and slaw. All inside El Luchador through Saturday.
And he's got more tricks up his sleeve, so don't get used to any of your favorites, Hendrick's background means he's used to changing things up on the regular.
"I saved all the menus from The Monterey while I was there because sometimes we were changing 12 to 15 items from one day to the next," Hendricks said.
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