Must-try eats Here are the Express-News critics' picks

Dough Pizzeria has created a Puttanesca pizza with Broccoli Rabe. Dough Pizzeria has created a Puttanesca pizza with Broccoli Rabe. Photo: Express-News File Photo Photo: Express-News File Photo Image 1 of / 1 Caption Close Must-try eats 1 / 1 Back to Gallery

Must-Try Eats

Looking for San Antonio's best? Here are the Express-News critics' picks.

Barbecue Station 1610 NE Loop 410, 210-824-9191, www.barbecuestation.com. Well-made classic barbecue in a one-time gas station.

Biga on the Banks 203 S. St. Mary's St., 210-225-0722, www.biga.com. Perhaps the city's best example of South Texas on a plate from chef/owner Bruce Auden, whose accolades extend to the late '80s when Food and Wine magazine named him one of the Top 10 Best New Chefs.

Bohanan's Prime Steaks & Seafood 219 E. Houston St., second floor, 210-472-2600, www.bohanans.com. The best steakhouse in town, period.

CIA Bakery Café 312 Pearl Parkway (at Pearl Brewery), 210-554-6464, www.cia

restaurants.com/san-antonio-tx-campus/cia-bakery-cafe. European and Latin American pastries.

Chris Madrid's 1900 Blanco Road, 210-735-3552, www.chrismadrids.com. A longtime local favorite and perennial contender in the discussion of the city's best burger.

Dough Pizzeria 6989 Blanco Road, 210-979-6565, www.doughpizzeria.com. Crowds pack this place for fresh mozzarella, burrata and artisan pizza. Owner Doug Horn even has certification from Italy for his authentic Pizza Napoletana baked in a wood-fired oven.

The Granary 'Cue & Brew 602 Avenue A (at Pearl Brewery), www.thegranarysa.com. 210-228-0124. Classic Texas barbecue at lunch; globally inspired flavors at dinner, plus house-brewed beer.

Moroccan Bites 5714 Evers Road, 210-706-9700, www.moroccanbitescuisine.

com. Its impeccable tagines and unforgettable pastries deserve attention. Private party room available.

Nao 312 E. Grayson St. (in Pearl Brewery), 210-554-6484, www.naorestaurant.com. Stylish takes of dishes from the Americas; restaurant combines professional staff with students from adjacent Culinary Institute of America campus.

Restaurant Gwendolyn 152 Pecan St., Suite 100, 210-222-1849, www.restaurantgwen

dolyn.com. Chef/owner Michael Sohocki obtains most ingredients from within 150 miles. The result is simple, elegant cuisine.

Laurent's Modern Cuisine 4230 McCullough Ave., 210-822-6644, www.facebook.com

/Laurentsmoderncuisine. Executive chef Laurent Rea delivers a contemporary approach to French cuisine.

The Sandbar 200 E. Grayson St., Suite 117, 210-212-2221, www.sandbarsa.com. Show-stopping seafood that places it among the best in the state. Extensive white wine list.