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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 the occasional wait for 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. The San Antonio pecan chicken salad on a bed of organic greens with añejo cheese, dried cherries, honey and pecans is a great follow-up. Also not to be missed: the buffalo enchilada, bulging scallop- and shrimp-filled quesadillas and the brisket burrito---all infused with just the right amount of heat. The décor fits the theme, right down to the colorful hand-painted pressed tin ceiling. The margaritas here are legendary.