DINING FEATURE
BY JARRETT WHITENER
WE JUST WANT TO THANK EVERYONE WHO COMES IN AND VISITS US. NO BUSINESS SURVIVES WITHOUT THE CUSTOMERS. DAVE PETERSEN, OWNER
The Grilled Spanish Octopus ($16) comes with three- chili romesco sauce, charred little gems, fennel, melted leeks, pickled octopus head and Fresno chili herbs.
BRUNCH SPECIALS Mako’s on the Creek o ers a brunch menu on Saturdays and Sundays from 11 a.m.-3 p.m. The Harissa Glazed Pork Shoulder ($20) is a 24-hour sous vide pork shoulder with re-roasted corn, orzo, leeks, tomatoes, arugula and carrot muhammara.
Dave and Jacquie Petersen opened Mako’s on the Creek in 2019 as a dine-in restaurant. When the COVID 19 pandemic hit, the couple was able to adjust the menu so items could be picked up curbside or delivered.
PHOTOS BY JARRETT WHITENER COMMUNITY IMPACT NEWSPAPER
Mako’s on the Creek Dine-in restaurant on Cibolo Creek o ers new American cuisine I n 2019, Dave and Jacquie Petersen opened Mako’s on the Creek with the desire to bring a bar and grill to Cibolo. are really interested in what we have here.” While Mako’s focuses on a dinner menu that includes pork shoulder, seared diver scallops, 1855 beef coulotte—a lean cut of meat from the sirloin tip—and more, the restaurant also o ers a brunch menu on weekends. Dave said the restaurant also has a focus on
1855 beef coulotte and eggs ($24): an 8-ounce cut black Angus and three eggs sunny-side up served with crispy red potatoes and toasted country white bread Brunch salmon plate ($19): a grilled 6-ounce let with lemon olive oil, served with choice of house salad with shallot vin or frites Oyster mushroom omelet ($12): oyster mushrooms with roasted cherry tomatoes and gouda, served with crispy red potatoes Eggs Porky ($15): braised pork shoulder, horseradish hollandaise, sous vide eggs, chives and calabrese oil served on pu y potato cakes.
“We looked to rent in strip malls and what not, but then we found this property and just fell in love with it,” Dave said. “It is just a great property for what our vision was with the inside and outside areas.” Starting nine months before the beginning of the COVID-19 pandemic, Mako’s had to change the business model and menu to adapt to a socially distanced venue. “We started doing takeout, which forced us to totally redesign the menu,” Dave said. “Our menu was designed for dining in, and we really had not given any thought to takeout or delivery orders.” According to Dave, as things started to normalize and the restaurant was able to operate at capacity, the menu has readjusted to being dine-in focused again. “Some things have come back, and some things have not, but we have had some new things come along,” he said. “We got a new chef, which we knew we were going to do, and he took over the whole deal in October of 2020.” Chef Kyronn Cordner describes the menu as unique to the area, o ering up a twist on American cuisine. “I feel like folks are interested in this new Amer- ican cuisine with a Caribbean and Mediterranean background,” Cordner said. “We have some stuff that you don’t commonly see in the area, and folks 18
community, with Mako’s o ering a Pay it Forward program that allows guests to pay for meals to support those in need. “We started the program where if people gave us $10, we would contribute meals to rst responders, nursing homes, hospitals and anyone that needed help,” he said. “We did $10,000 worth of meals, and it was very helpful to keep people fed and working.” The Petersens attribute the success of Mako’s on the Creek to the loyal customers who frequent the restaurant. “This is just a great community,” Dave said. “We have some customers that are unbelievably loyal. We have made mistakes along the way, and we have had one-star reviews, but we see those as learning opportunities, and we want to x it.” Dave said the sta at Mako’s is at the forefront of customer service and making the restaurant a great place to enjoy dinner. “We just want to thank everyone who comes in and visits us,” he said. “No business survives without the customers. We have always viewed our job as needing to take care of our sta , so they can take care of the customers. We are so pleased and proud of our sta who work so hard.”
Mako’s on the Creek 169 Bu alo Place, Cibolo 830-730-5947 www.makostx.com
Hours: Mon. closed, Tue. 4-8 p.m., Wed.-Thu. 4-9 p.m., Fri. 4-10 p.m., Sat. 11 a.m.-10 p.m., Sun. 11 a.m.-8 p.m. Reservations highly encouraged
1103
78
N
NORTHEAST SAN ANTONIO METROCOM EDITION • JULY 2022
Powered by FlippingBook