Outlaw Kitchens occupies a small space on N Flores Street in a residential pocket of Midtown San Antonio, close enough to its neighbors that the restaurant asks diners to be mindful of where they park. The menu doesn't sit still — it's rewritten on close to a weekly basis, with each stretch of dates bringing its own lineup of starters, entrées, and desserts, available either à la carte or as a three-course prix fixe.
Dishes lean French bistro with occasional Italian detours: goujons of sole with sauce gribiche, charcoal grilled lamb with house-made pita, supreme de volaille louis othier, and handmade spinach ravioli with ratatouille and a poached egg have all appeared on the changing menu, finished with things like flourless chocolate-almond torte or lemon cloud tart. Produce comes from local growers including Continuity Farms.
The San Antonio Current named Outlaw Kitchens among its best of 2025, and the restaurant has built a following of regulars drawn to the shifting menu and the personal feel of a small, tightly run room.
Dishes lean French bistro with occasional Italian detours: goujons of sole with sauce gribiche, charcoal grilled lamb with house-made pita, supreme de volaille louis othier, and handmade spinach ravioli with ratatouille and a poached egg have all appeared on the changing menu, finished with things like flourless chocolate-almond torte or lemon cloud tart. Produce comes from local growers including Continuity Farms.
The San Antonio Current named Outlaw Kitchens among its best of 2025, and the restaurant has built a following of regulars drawn to the shifting menu and the personal feel of a small, tightly run room.