Fife & Farro pizza-making, Mariachi Nights head busy July calendar at Pullman Market

Josh Davis was done with the food business. 

After a dozen-plus years working under elite chefs and running his own restaurant, Davis found himself tending bar at Jazz Texas.

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“I needed a break,” he said. “New scenery.” 

Then came the call that pulled him back into the kitchen. Fife & Farro needed a chef de cuisine. 

Davis couldn’t say “no” and returned to the wood-fired oven at Kevin Fink-founded Pullman Market. 

With chefs de partie Bella Garcia and Luis Solano, Davis is also teaching patrons how to make pizza. 

Classes are held Mondays and Tuesdays from 5:30-7:30 p.m. The cost is $30 per adult and $20 for children 12-and-under.  

In 20 minutes, the Fife & Farro team shows guests how to stretch out pizza sourdough, apply sauce, add cheese and toppings and slide the pie into the oven. 

“I love it,” Davis said. “I was on my way out of the restaurant industry. I wouldn’t have come back for anybody but for Kevin Fink and the team at Pullman Market. I respect what they’re doing and their philosophy of food.”

Pizza-making fills eight nights on the July calendar at Pullman Market. Mariachi Nights at the Mezcalaria occupy five more. Guests can enjoy happy hour specials every Thursday from 3 to 6 p.m., followed by music from Mariachi Guerrera Quetzalli at 7 p.m. Free tequila tastings start at 6 p.m.

Other events include: 

Tides of Texas: $2 oysters are available all day Friday through Sunday at The Raw Bar. Every Tuesday at 5 p.m. fishmonger Jordan Silva teaches ceviche classes. For $25 per person ($35 includes a wine pairing), guests learn how to select, prep and marinate the fresh ingredients and hear the story behind Gulf Coast sustainability practices. Reservations can be made here.

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Texas Anthology Dinner Series: On July 12, Isidore hosts chef Toby Archibald from Quarter Acre in Dallas for a collaborative dinner that features regional ingredients and mindful cooking. The cost is $145 per person for the intentional tasting menu. You can make reservations here. 

Two Step Tuesdays: Professional instructors offer a free country dance lesson on July 7 and 14 at 7 p.m. on the Karnes Patio. Live music starts at 8 p.m.

Live Fire Grilling: Every Saturday and Sunday from 11 a.m. until 3 p.m., Pullman Market’s butcher team does a specialty pop-out. The team live grills house-made brats, wagyu, hot dogs and links.

Guacamole Making & Mezcal Tasting at Mesquite: Classes are held very Sunday and Wednesday from 5:30 p.m. to 7 p.m. Tickets are $35 per person. Reservation and ticket information is here. 

Fire & Farro x Porc Slab: Chef Javy Gutierrez’s Porc Slab pop-up teams up with Fife & Farro for a one-night porchetta pizza at 7 p.m on July 30. Five percent of proceeds benefit the San Antonio Food Bank. Guests can join a waitlist to reserve a table using a link here.

In the Fife & Farro kitchen, the wood-fired oven reaches 700 degrees. Pizzas handmade by guests are pulled out in approximately five minutes.

“It’s a pretty quick cook,” Davis said.

Before tossing pasta and cooking pizza, Davis spent eight years as executive chef at Battalion. He worked under local culinary legend Andrew Weissman at since-closed Il Sogno and under gifted chef Mark Bliss at Bliss after graduating from the Culinary Institute of America in 2013 at Pearl.

“I’ve worked at restaurants since I was 16,” Davis said.

Working at Fife & Farro and teaching has rejuvenated him.

“It’s a fun time,” he said. “All our dough is made in-house by the bakery. We have a full spread of ingredients. All our toppings are made at Pullman Market. People seem to love it.”

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