Spring has officially sprung, which means The County Line's "Ancira Chrysler Jeep Dodge Ram 2016 Live Music Series" (that's a mouthful), kicks off April 7. Now held on Thursday evenings, the concert series at 10101 I-10 W. between Wurzbach and Huebner Road will feature sounds by Shane Smith & The Saints, James McMurty, The Statesboro Revue, Prophets & Outlaws, Sam Riggs, Mike Ryan Band, The Damn Quails, Band of Heathens and others. Set every Thursday through September 30, the series will also expand with full seating and dining on the patio through 9:30 p.m. and happy hour both inside and outside the restaurant from 3 to 9:30 p.m. on concert days. Since its debut the series has raised almost a million pounds of food for the San Antonio Food Bank, so don't forget to donate canned goods and other perishables or make a monetary donation while there. Call (210) 641-1998 for details.
The Granary 'Cue & Brew (602 Avenue A, 210-228-0124) will team up with chef Christopher Jara and The Down Market for a Doughnut Social on Sunday, April 3 at 1 p.m. Jara, whose dish won last year's Hot Wells Harvest Feast, will pair The Granary's house brews with fresh-fried donuts including a blueberry lemon doughnut with lavender glaze, an orange basil doughnut, a miso-sesame doughnut and a smoked maple doughnut with brisket. Tickets to the event are first-come, first-served and $20 per person.
Fans of Rebelle (300 E. Travis St., 210-352-3171) will kick off Sunday brunch service on April 10 from 10:30 a.m. to 2:30 p.m. Considering the line that forms outside Rebelle's sister restaurant, Feast, on Sunday mornings, it's safe to say you should get there early. Reservations can be made through opentable.com — make sure to note a preference for patio seating. It's basically one of the best views in the city.
Finally, Boiler House Texas Grill & Wine Garden (312 Pearl Pkwy., Building 3, 210-354-4644) launched its spring menu with new Tastes (yellowtail aguachile, Virginia ham carpaccio and char-grilled octopus); Boiler Plates (oxtail gnocchi, seared dry boat scallops, braised pork shank) and new Market Sides (peeled asparagus, beurre monte, poached egg and farro with pine nuts, smoked yogurt, goat cheese mousse and baby carrots). The eatery will also launch a new collaboration series on April 7 at 6 p.m. as chef Jeff White welcomes James Moore of Grayze for a night of Southern-inspired courses and alcohol pairings. Tickets for the dinner are $125.