From the restaurant's website:
"Bohanan’s Prime Steaks & Seafood offers Japanese Akaushi Steaks and mesquite-grilled prime-aged center cuts of Midwestern corn-fed beef, as well as an array of freshly prepared seafood and flaming table-side desserts. An award-winning wine list and rich house-blended coffee round out an extraordinary dining experience. Executive Chef/Owner Mark Bohanan brings the storied Texas steak experience to the highest level of fine dining."
Reservations suggested. Full bar. Serving lunch Mon–Fri, dinner nightly.
San Antonio Express News: Best Steakhouse, 2010 critics' poll
San Antonio Current: Best Steakhouse, 2010 readers' poll
"With less macho overkill than most chain steakhouses, Mark Bohanan has created a charming upstairs restaurant (with a newly opened bar downstairs) that caters to both the well-heeled and those who simply love a good steak. Bohanan’s is justly known for mesquite-grilled Midwestern beef and pricier cuts of Japanese Akaushi beef, but the seafood is just as stellar."
— Texas Monthly
From the restaurant's website:
"Bohanan’s Prime Steaks & Seafood offers Japanese Akaushi Steaks and mesquite-grilled prime-aged center cuts of Midwestern corn-fed beef, as well as an array of freshly prepared seafood and flaming table-side desserts. An award-winning wine list and rich house-blended coffee round out an extraordinary dining experience. Executive Chef/Owner Mark Bohanan brings the storied Texas steak experience to the highest level of fine dining."
Reservations suggested. Full bar. Serving lunch Mon–Fri, dinner nightly.
San Antonio Express News: Best Steakhouse, 2010 critics' poll
San Antonio Current: Best Steakhouse, 2010 readers' poll
"With less macho overkill than most chain steakhouses, Mark Bohanan has created a charming upstairs restaurant (with a newly opened bar downstairs) that caters to both the well-heeled and those who simply love a good steak. Bohanan’s is justly known for mesquite-grilled Midwestern beef and pricier cuts of Japanese Akaushi beef, but the seafood is just as stellar."
— Texas Monthly