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November 2, 2013 @ 6:00 pm – 10:00 pm
The Pearl
200 East Grayson Street
San Antonio, TX 78215


This year for the first time ever, Meatopia comes to San Antonio, for a Texas-sized two day weekend of meat, mirth, and the celebration of animals and the way great chefs prepare them.  Set at  Pearl, one of the country’s most ambitious cultural and culinary projects, Meatopia will encompass multiple events in multiple venues, each with their own character and energy.

Meatopia, held annually in New York City, is a world-class culinary event founded and hosted by TIME magazine food columnist and James Beard Award-winning food writer Josh Ozersky.  It has been acclaimed as “a meat-lover’s paradise” (New York Magazine), “spectacular” (Esquire), a “bacchanal of pork, beef, lamb, chicken, duck , turkey and quail” (New York Times), and “a glorious city of meat” (Huffington Post). Each year, dozens of world-class chefs cook some of the country’s greatest meat over live fires, while live music, cold beer, and aged spirits surround it.


One hundred years ago, in a meatier day, the Beefsteak was the highest and happiest of all carnivorous celebration. Originating in the Gilded Age, New York beefsteaks were marked by endless platters of dry-aged prime steak, served family style, to apron-wearing guests. The only rule of these gleeful and over-the-top events were the promise they made that their attendees would never leave hungry (or, in some cases, sober).

Meatopia San Antonio will bring back this incredible tradition. Tim Byres from Smoke in Dallas, The Granary’s Tim Rattray and Mike Toscano from Perla in New York City will collaborate to grill some of the rarest, most celebrated ultra-prime beef in the world, serving it up sizzling in a decadent, live fire-fueled night of excess. Beefsteak revelers will be treated to all the steak they can hold, along with specially created libations from Diageo, Corona, Modelo and Shiner beer bars, as well as Guinness on draft.


There is no more ambitious or spectacular meat-centric culinary event in the world than Meatopia proper, an immense, exciting, celebration of meat and meat cookery, featuring over thirty chefs from Texas and around the country, cooking beef, pork, veal, chicken, duck, quail, bison and many other animals, from snout to tail, nearly all of which come from dozens of independent farms throughout Texas and the U.S.



Jesse Perez – Arcade/San Antonio, TX
Paul Qui – Qui/Austin, TX
Adam Perry Lang – Daisy May’s /New York, NY
Andrew Weissman – Il Sogno Osteria & The Sandbar Fish House/San Antonio, TX
Tim Byres – Smoke/Dallas, TX
Chris Shepherd – Underbelly/Houston, TX
Ford Fry – No. 246 /Decatur, GA
Justin Smillie – Il Buco Alimentari/New York, NY
Johnny Hernandez – La Gloria/San Antonio, TX
Jason Dady – Jason Dady Restaurant Group/San Antonio, TX
Mike Toscano – Perla/New York, NY
Tim Rattray – The Granary/San Antonio, TX
John Tesar – Spoon/Dallas, TX
Rene Ortiz – CochiSuperstar/Austin, TX
Laura Sawicki – CochiSuperstar/Austin, TX
Ned Elliott – Foreign & Domestic/Austin, TX
Jesse Griffiths – Dai Due/Austin, TX
Geronimo Lopez – NAO/San Antonio, TX
Jeff White – Boiler House/San Antonio, TX
Steven McHugh – Cured/San Antonio, TX
John Fink – The Whole Beast/San Francisco, CA
Anthony Goncalves – 42/White Plains, NY
Joey Campanaro – The Little Owl/New York, NY
Chad Carey – The Monterey/San Antonio, TX
Jeff Balfour – Citrus/San Antonio, TX
Jennifer Dobbertin – Hot Mess Food/San Antonio, TX
Nelson Millan – San Antonio Country Club/San Antonio, TX
Bruce Auden – Biga/San Antonio, TX
Josh Watkins – The Carillon/Austin, TX
Ben Runkle & Bryan Butler – Salt & Time/Austin, TX
Jordan Mackey – Las Ramblas/ San Antonio, TX
Jeff Foresman – Zocca / San Antonio, TX