{"id":39732,"date":"2025-11-07T15:40:08","date_gmt":"2025-11-07T15:40:08","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/39732\/"},"modified":"2025-11-07T15:40:08","modified_gmt":"2025-11-07T15:40:08","slug":"chubby-cattle-chain-to-open-first-san-antonio-restaurant","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/39732\/","title":{"rendered":"Chubby Cattle chain to open first San Antonio restaurant"},"content":{"rendered":"

Boerne’s beloved Peggy’s on the Green<\/a> is getting ready to dish out its last order of country-fried quail. The upscale Southern restaurant from lauded San Antonio chef Mark Bohanan will close on November 30 as the historic Kendall Inn brings its food service in-house.<\/p>\n

In a statement<\/a> shared on its website and social media, the team thanked guests, suppliers, and staff “for bringing our dining room to life.” It’s unclear if Bohanan will reintroduce the concept elsewhere.<\/p>\n

Peggy’s on the Green opened in 2016 inside a 19th-century stagecoach stop at 128 W. Blanco Rd. The restaurant quickly became a Hill Country destination for its elegant dining rooms and graceful wraparound porch.<\/p>\n

Bohanan named the spot after his late mother and included personal touches throughout the restaurant. A portrait of the mother and son, dressed in their Sunday best, greets guests when they enter the restaurant.<\/p>\n

The menu reflects the small-town upbringing. Bohanan was inspired by family recipes to create a menu that includes classics like andouille shrimp and grits, sweet-tea brined chicken breasts, and pimento cheese. The chef riffed on the building blocks of Southern cuisine, developing dishes like cornmeal-dusted soft shell crab served with fried green tomatoes and Crystal hot sauce aioli.<\/p>\n

“As a kid growing up in Jourdanton, I watched my grandma make everything from scratch every day,” explained Bohanan on the restaurant’s website. “My grandfather was the king of the barbecue. I cooked some, too, but I did a lot more watching, tasting, and learning.”<\/p>\n

\"Peggy's Peggy’s graceful Hill Country atmosphere kept diners coming back.Peggy’s on the Green\/ Facebook<\/p>\n

The chef, who has led San Antonio’s Bohanan’s Prime Steaks and Seafood<\/a> since 2002, brought along his famed filets, chops, and ribeyes. And like the classic downtown San Antonio steakhouse, Peggy’s is consistently praised for its exacting service, classic cocktails, and curated wine list.<\/p>\n

Although the eatery’s statement hinted at a “future vision” for Bohanan, the chef has not announced any solid further plans.<\/p>\n

“While we are concluding our time at the Kendall Inn, Chef Mark Bohanan and his team remain deeply connected to the community we’ve proudly served,” the Peggy’s team wrote. “We will continue to explore ways to share the same warm hospitality and elevated cuisine our Boerne and Hill Country neighbors have grown to love.”<\/p>\n

CultureMap has reached out to the team for details and will update this article if we hear back.<\/p>\n