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San Antonio Jewish diner The Hayden will appear on Cooking Channel's Food Paradise | Flavor | San Antonio

The Hayden, known for its Jewish twist on diner fare, will represent the Alamo City on an upcoming episode of the Cooking Channel’s Food Paradise,. ....

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San Antonio's The Hayden will offer Jewish-Chinese Christmas menu Dec. 21-23 | Flavor | San Antonio

Alamo Heights-area eatery The Hayden will offer a Jewish-Chinese Christmas menu next week in homage to a tradition owner Adam Lampinstein shares with other members. ....

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Diner Favorites Get a Fresh Take at The Hayden - San Antonio Magazine

Diner Favorites Get a Fresh Take at The Hayden - San Antonio Magazine
sanantoniomag.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from sanantoniomag.com Daily Mail and Mail on Sunday newspapers.

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San Antonio restaurants serving great twists on barbacoa for your Cinco de Mayo hangover. Think pho, grilled cheese, pizza and more

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San Antonio restaurants serving great twists on barbacoa for your Cinco de Mayo hangover. Think pho, grilled cheese, pizza and more
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The barbacoa Stroganoff at The Hayden combines slow-braised beef cheeks, egg noodles, mushrooms and peas in a creamy sauce topped with oodles of fresh dill.Paul Stephen /StaffShow MoreShow Less
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The barbacoa pho at Suck It: The Restaurant tastes surprisingly San Antonio, featuring a tangle of barbacoa swimming in a bowl of beefy broth garnished with red onion, scallions, cilantro and jalapeños.Paul Stephen /StaffShow MoreShow Less
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The barbacoa empanadas at Botika are stuffed with braised beef cheeks, olives, roasted peppers and potato.Paul Stephen / StaffShow MoreShow Less ....

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Where to Get the Best Pastrami in San Antonio - San Antonio Magazine

Where to Get the Best Pastrami in San Antonio
Gone are the days when San Antonians were forced to trek to New York and pay $30 (transportation and lodging not included) at Katz’s Delicatessan for a good pastrami sandwich. Now, one need only head south on Broadway to The Hayden Restaurant.
“Rarely ever am I blown away,” a customer stops to tell The Hayden’s owner, Adam Lampinstein. “See you again soon,” Lampinstein replies, pleased but not surprised.
The sandwich distinguishes itself from others by way of The Hayden’s careful attention to detail found in 6 ounces of thick-cut brisket, homemade sauerkraut, a special house deli mustard, house-fermented pickles and rye bread from local favorite The Bread Box. There’s also a double meat version in case that doesn’t sound filling enough. ....

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