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Prickly Pear Cafe Restaurant Review: Practically rubbing elbows with the table next to you may not be your idea of dining well, but what comes from chef Gary Pearce’s kitchen is worth it. Seating doubles in warmer weather when the back courtyard and front sidewalk open. To start, we recommend the blue corn sweet potato cakes with black beans and guacamole, one of eight appetizers. Follow it with silky butternut squash soup, or rich, cheese-encrusted four-mushroom bisque, and then, perhaps, the San Antonio pecan chicken salad on a bed of organic greens with añejo cheese, dried cherries, honey and pecans. Also not to be missed are the buffalo enchilada, bulging scallop-and-shrimp-filled quesadillas and the brisket burrito --- all infused with just the right amount of heat. If you're there for Sunday brunch, try the jalapeño eggs Benedict with house-made cheese and jalapeño biscuits, grilled and then topped with two poached eggs doused with the house-made pumpkin cheese; fried plantains; savory ancho chile crêpe; and the Southwest chicken hash. Margaritas, fresh-fruit sangría and mojitos are legendary. The décor fits the theme, right down to the colorful hand-painted pressed tin ceiling.