Northeast San Antonio Metrocom Edition | March 2023

DINING FEATURE

BY JARRETT WHITENER

SELLOUT SANDWICHES The banh mi and vegetarian sandwiches are among the most popular menu items at Four Kings.

Vegetarian ($7.49): This sandwich comes with cucumbers, avocado, a chipotle aioli, marinated carrots, ginger chili sauce, baby spinach, tomato, onion and havarti cheese on a house roll.

Banh mi ($8.25): This sandwich comes with Vietnamese pork, mayo, ginger chili sauce, cucumbers, marinated carrots, jalapeno and cilantro on a baguette.

Sandra and Mark Mason opened Four Kings in 2011.

COURTESY FOUR KINGS

JARRETT WHITENERCOMMUNITY IMPACT

JARRETT WHITENERCOMMUNITY IMPACT

Four Kings Family-run Universal City restaurant oers sandwiches and baked goods S ince she was young, Sandra Mason has had a passion for cooking, and in 2011 she opened her rst restaurant and bakery, Four Kings in Universal City. Four Kings started with only a few tables and a small space but she was able to expand three times within the rst year of being open due to the popularity. on the menu, which helps when customers have specic allergies. The restaurant’s most popular

dishes include the banh mi, the vege- tarian and the turkey sandwiches. “We have people that live out near SeaWorld that come out here on Saturdays, just to get [banh mi],” Mason said. “Then we have people that come from Austin and all over.” Specials are also oered each day, which adds to the menu’s variety. Mason said she wants to leave a legacy for her family and a legacy for the community where people can continue to enjoy good food and socialize with each other. “We just want to take care of each other, and take care of our family and community,” Mason said. “They have given so much to us by standing up for us and recommending us to other customers. If you give to your community, they will take care of you.”

Four Kings oers a variety of cookies, fresh baked breads and pastries in its bakery.

“I have worked for years in the kitchen, and I have worked as an executive chef for a catering com- pany, but I have been cooking since I was 10 years old,” she said. After working in other kitchens throughout her life, Mason wanted a place where she could make her own recipes and cook things that the people around her enjoy. “A lot of places I worked, you had to follow the standard operating procedures and follow the requests exactly,” she said. Mason said at rst she was afraid to start her own restaurant, because she had seen some statis- tics that showed one out of every ve restaurants closes within the rst year of business.

What was originally planned as a takeout-style restaurant became a lunch hangout for the community. In 2016, the restaurant decided to split the sandwich shop and bakery to make more room for guests. Now, Mason has the help of her daughter, Jillian Parker, who helps operate the restaurant with a sta of employees who are treated as family. On the menu, the restaurant boasts sandwiches, soups, salads and desserts. In the bakery, guests can buy cookies, cakes, fresh baked breads and more. The restaurant also oers prepared meals each week that customers can purchase and take home to warm up. Mason said Four Kings takes pride in making everything from scratch

JARRETT WHITENERCOMMUNITY IMPACT

Four Kings 2047 Universal City Blvd., Universal City 210-687-6649 Facebook: Four Kings Hours: Mon.-Fri. 10:30 a.m.-2 p.m., Sat. 9:30 a.m.-2 p.m., Sun. closed

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NORTHEAST SAN ANTONIO METROCOM EDITION • MARCH 2023

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