Sangria on the Burg to Close After Seven Years

In a heartfelt statement, renowned chef Ceasar Zepeda announced the permanent closure of Sangria on the Burg, a beloved restaurant in San Antonio. This decision comes after a successful seven-year run, during which the establishment garnered numerous awards and accolades. Zepeda, the founder and owner of the restaurant, attributed the closure to the combination of escalating costs and dwindling sales.

Expressing his sentiments, Zepeda shared with KENS 5, “I think Sangria brought people a lot of joy. It’s been a long time, and we have been fighting the good fight, struggling to survive. At the end of the day, you have to be real with yourself and ask, ‘How much longer can we do this?’ We decided to close at the end of this month.”

The announcement took many by surprise, given Sangria on the Burg’s reputation among food enthusiasts in San Antonio. The restaurant secured titles such as San Antonio’s Best New Restaurant, received nominations for Best Restaurant and Best Chef in the city, and even made appearances on popular culinary networks like the Food Network and the Travel Channel. Furthermore, the establishment triumphed in numerous cooking and taco competitions. Notably, it became renowned for its distinctive “Sangria flights,” offering patrons a variety of flavors of the beloved beverage.

One of the major challenges faced by Sangria on the Burg was the relentless surge in prices, which had never seen a decline. Zepeda emphasized the burden this placed not only on the restaurant but also on its patrons. He explained, “The rise of prices that have never gone down is probably the hardest thing, not just for me but for our guests. We are paying two or three times more. Just like anything you buy at the store, you are kind of spending more and getting less. After a while, those economics will not work.”

Additionally, Zepeda pointed out the changes brought about by the COVID-19 pandemic, which have significantly impacted the county’s culture. With more people opting to work and dine at home, the restaurant’s revenue primarily relied on weekends. However, this pattern has changed, causing further strain on its operations. Even with the adoption of food delivery services like Uber Eats, the high commission fees of up to 30% and increased costs of to-go supplies left little room for profit.

Despite the closure, Zepeda remains hopeful and determined. He urged the community to support local businesses, emphasizing their importance and the positive impact even a once-a-month visit could have. Zepeda also hinted at future endeavors, stating, “I think our team is ready [for a new venture]. We have been working on it for a long time. So, stayed tuned. We will be back.”

As the final chapter of Sangria on the Burg draws to a close, the restaurant’s legacy will undoubtedly live on through its exceptional cuisine and the memories it created for its patrons.

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