{"id":77685,"date":"2025-12-05T20:08:20","date_gmt":"2025-12-05T20:08:20","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/77685\/"},"modified":"2025-12-05T20:08:20","modified_gmt":"2025-12-05T20:08:20","slug":"san-antonios-curry-boys-bbq-to-release-first-cookbook","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/77685\/","title":{"rendered":"San Antonio’s Curry Boys BBQ to release first cookbook"},"content":{"rendered":"

Call 2025 the year of the culinary comeback. San Antonio chef Jason Dady is reviving his short-lived pan-Asian concept Umai Mi<\/a> on December 10 at Pearl\u2019s Bottling Department<\/a> food hall at 312 Pearl Pkwy., Bldg 6 #107.<\/p>\n

The prolific Alamo City chef first opened Umai Mi at 555 W. Bitters in January 2014 after closing tapas bar Bin 555 a mere 17 days earlier. The menu\u2019s tagline, \u201cso not authentic, it\u2019s absurd,\u201d aptly described the fusion focus, a mishmash of Asian flavors Dady enjoyed tinkering with at home.<\/p>\n

Since he retired the restaurant in January 2015, he has explored Mediterranean, Mexican, and Italian concepts. Still, he has not returned to the \u201ccountless bowls, broths, herbs, and sauces\u201d of his beloved modern Asian cuisine until now.<\/p>\n

This time, Umai Mi has a sharper focus \u2014 b\u00e1nh m\u00ec. The sandwiches will be made with Pullman Market crackling demibaguettes, delicate herbs, crunchy vegetables, and a choice of proteins such as lemongrass chicken, ginger soy beef, or shrimp. Guests can also order the sandwich Saigon-Style with a housemade p\u00e2t\u00e9.<\/p>\n

\"Umai B\u00e1nh m\u00ec is the centerpiece of the menu.Photo by Katie James.<\/p>\n

Beyond the sandwiches, Umai Mi will serve a b\u00fan bowl built with vermicelli noodles, fresh vegetables, peanuts, and a protein, finished with the house nu\u00f3c ch\u00e3m. Diners can also dive into curries made with slow-simmered blends of coconut milk, aromatics, and Thai basil, available in red, Panang, or green.<\/p>\n

The small plates and starters bring back some of Uma Mi\u2019s heavy-hitters, including Japanese-inspired deviled eggs, crispy shrimp rolls, summer rolls, sweet and spicy wings, and a crispy rice salad. Although the kiosk \u2014 which replaces Chilaquil<\/a> \u2014 doesn\u2019t have \u201cauthentically absurd\u201d cocktails of the original, it does offer playful choices like taro bubble tea, mango milk tea, and strawberry matcha.<\/p>\n

The Umai Mi revival comes during a year of restaurant nostalgia. Earlier in the year, restaurateur Chad Carey staged a five-day series of pop-ups supporting Hill Country flood relief that featured the menus of now-shuttered concepts Cookhouse, Sandbar, The Monterey, Gwendolyn, and Feast. Feast is also undergoing a month-long resurrection<\/a> at Battalion throughout December.<\/p>\n

But the Jason Dady Restaurant Group is mostly looking toward the future. This year, the chef has opened Ice Ice Dady<\/a> and Lil\u2019 Bros BBQ Shack<\/a> at The Rock at La Cantera and Tre Pizzeria<\/a> at the San Antonio International Airport. Mexico Ceaty<\/a>, a reimagining of mall food courts, is slated to debut in early 2026 at the Shops at Rivercenter downtown.<\/p>\n

\u201cWe\u2019re thrilled to bring Umai Mi to the Food Hall at Pearl, a place that celebrates culinary creativity and community,\u201d says Dady in a statement. \u201cThe b\u00e1nh m\u00ec represents what I love about cooking, balancing textures, fresh herbs, and layering flavors in a way that makes every bite exciting. At Umai Mi, it\u2019s not just a menu item; it\u2019s a dish that defines who we are.<\/p>\n

Once opened, Umai Mi\u2019s hours will be 11 am-9 pm Monday through Thursday, 10 am-10 pm Friday and Saturday, and 10 am-9 pm Sunday. <\/p>\n","protected":false},"excerpt":{"rendered":"Call 2025 the year of the culinary comeback. San Antonio chef Jason Dady is reviving his short-lived pan-Asian…\n","protected":false},"author":2,"featured_media":77686,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[1068,3104,2808,38193,33186,28498,82,84,83],"class_list":{"0":"post-77685","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-san-antonio","8":"tag-barbecue","9":"tag-books","10":"tag-chefs","11":"tag-cookbooks","12":"tag-curry-boys","13":"tag-pitmasters","14":"tag-san-antonio","15":"tag-san-antonio-headlines","16":"tag-san-antonio-news"},"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/77685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/comments?post=77685"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/77685\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/77686"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=77685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=77685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=77685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}