DINING FEATURE
Frederick’s Trio at Frederick’s Bistro is a popular dessert, a single plate of three small desserts: creme brûlée, rumeuphoria and chocolate terrine. (Photos by Edmond Ortiz/Community Impact Newspaper)
Frederick’s Bistro French-Asian fusion served near Shavano Park P hotos of Frederick Costa’s family and their past experiences living in upscale dining but wants to make diners feel as if they are eating in a friend’s home. BY EDMOND ORTIZ
TASTY SELECTIONS Creative Director Teresita Diaz-Cuevas de Costa said the restaurant has some popular lunch and dinner appetizers, entrees and desserts, including:
Escargot bourguignon with Spanish chorizo, mushrooms and garlic butter, accompanied by crostini ($13) Duck leg con t and seared breast with green peppercorn sauce ($32) Soup du jour picks range from Vietnamese cabbage and French black bean to lentil or mushroom ($8) Frederick’s Trio , a single plate of three small desserts: creme brûlée, rum euphoria and chocolate terrine ($8)
Frederick’s Bistro’s entrees include Parmesan-crusted halibut topped with avocado relish.
“We try to keep everything like com- fort food and not so fancy,” she said. Dinner appetizers include Vietnamese pork dumplings made with mushrooms and fried onions, topped with cilantro and house sauce ($12), and calamari with noo- dles, cilantro and house sauce ($13). Entrees include Parmesan-crusted halibut topped with avocado relish ($34), and aged black angus beef tenderloin with a green peppercorn sauce ($42). Some salads and appetizers found on the lunch and dinner menus are available for happy hour, which runs 4-7 p.m. Monday through Saturday. The wine list includes more than 50 selections, many from California. “We just prefer [Californian wines] the most,” Diaz-Cuevas de Costa said. Frederick’s Bistro has a main dining room, a separate bar, a smaller private dining space and an event room. Diners may also get their food to go. Costa travels to France twice a year, with each trip resulting in new ideas for his menus. “It’s always good to add a little sass,” she said of Costa’s discoveries abroad. “We need to o er a little variety from time to time.”
Vietnam and France adorn the walls of his Shavano Park-area restaurant, Frederick’s Bistro. Born in Vietnam, Costa spent his formative years with his family in France, developing his culinary skills, learning about French and Asian cuisine at his parents’ renowned restaurants in both countries. Costa moved to San Antonio in 1984, and the next year he opened L’Etoile, an acclaimed Alamo Heights eatery that lasted until 2009. The chef opened Frederick’s Restaurant in the Alamo Heights area in 2000, then launched Fred- erick’s Bistro, located in the Olmos Creek Shopping Center, in 2009. Because of those international influences, Frederick’s Bistro has been providing Asian-French fusion dishes and American food with a French touch since the beginning. “We keep a little memorabilia of the family,” said Teresita Diaz-Cue- vas de Costa, Frederick’s wife and creative director/designer for the business. “The tradition and culture have a lot to do with this restaurant.” Diaz-Cuevas de Costa said Fred- erick’s Bistro looks and feels like
Appetizers at Frederick’s Bistro feature Vietnamese pork dumplings made with mushrooms and fried onions.
ABOUT THE OWNERS Frederick Costa was born in Vietnam and raised in France, honing his culinary skills in the kitchens of his parents’ restaurants. Now he, and his wife, Teresita Diaz-Cuevas de Costa, o er San Antonio diners delectable dishes that fuse French and Asian cuisines. Costa travels to France twice a year to get ideas for his menus.
Frederick’s Bistro (ShavanoPark) 14439 NW Military Hwy., Ste. 100, San Antonio 210-888-1500
1535
www.fredericksbistro.com Hours: Mon.-Sat. 4-9 p.m., Wed.-Fri. 11 a.m.-2:30 p.m.
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NORTH SAN ANTONIO EDITION • JANUARY 2022
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