About

THE BEIGNET STAND IS…

a drive thru and walk-up window restaurant located on the north end of Broadway in San Antonio, Texas. A local favorite created by Chef Michael Grimes and wife— Elisa Treviño. They’re committed to bringing locally roasted coffee and the best freshly-fried treats in town to all their guests.  

The couple introduced San Antonio to their take on classic and creative beignets via Southern Grit, their catering and pop-up food business, in 2016, and are excited to continue growing and sharing their favorites with locals and tourists alike.

ABOUT GRIMES

Chef Michael Ryan Grimes is the Executive Chef and Co-Founder of The Beignet Stand, Southern Grit and Source to Course. He developed his culinary passion and started his culinary journey at a young age, learning to cook out of necessity for him and his family. His professional career launched in 2009 while working for Bruce Auden of Biga on the Banks and attending Culinary School in San Antonio, Texas. He fine-tuned his craft working at a number of local restaurants and apprenticing for chefs across the state. In 2014, Chef Michael had the opportunity to display his growing skills on an International platform while participating in Meatopia London with The Granary.

In 2016, Chef Michael co-founded--Southern Grit--where he began producing and manufacturing his famous Bacon BBQ Sauce. Michael's natural talents, creative imagination and hard work earned him the opportunity to train and cook alongside some of the nation's most honorable chefs (Roberto Ruiz, Scott Anderson, John Tesar, Alex Talbot and Adam Perry Lang). Chef Michael has competed and won several culinary competitions over the years and enjoys collaborating with fellow chefs. Michael demonstrates the depths of his passion by telling stories through his food. Most recently, Chef Michael began dedicating a portion of his time to help showcase local farmers and chefs as host of his new web series--Source to Course.