If you’ve ever found yourself at a car wash, famished, with nothing but a bag of stale chips from the vending machine to tide you over, then you’ve been visiting the wrong car washes!
What’s the “right” car wash in this instance? That’s easy- it’s The Cove in San Antonio, Texas. Guy Fieri’s stop at this unique locale on “Diners, Drive-Ins and Dives” showcases a triple threat: a restaurant, a car wash, and a laundromat, proving once again that the best eats often come from the most unexpected places.
At The Cove, it’s not about the gimmick. It’s about a commitment to freshness and organic, local ingredients that transform the simplest dishes into culinary marvels. Guy was there to dig into the restaurant’s celebrated lamb burger, and The Cove did not disappoint.
This isn’t your average burger joint. The Cove’s lamb burger is a savory concoction of spices and quality, balanced flavors that Guy couldn’t help but rave about. “The lamb burger, man, awesome!” he exclaimed as he sampled the tender patty seasoned with cumin, coriander, and whole black pepper. “Just the right amount of spice,” he noted, highlighting the importance of starting with whole spices to achieve that smoky taste inside the meat.
The preparation is meticulous but straightforward, a theme that seems to resonate throughout The Cove’s menu. Fresh garlic, a touch of cayenne for heat, and kosher salt are mixed into the meat before it’s grilled to perfection.
And then there’s the sauce—an inventive blend of ancho and puya peppers, providing a smoky and tangy counterbalance to the richness of the lamb. Guy was pleasantly surprised by its smoothness, expecting a punch of heat but instead finding a complex profile of flavors.
The burger is served on a toasted ciabatta roll with a variety of toppings such as queso fresco, juicy tomatoes, sliced red onions, and baby greens. The final product is, in Guy’s words, “like a milkshake in a bun.” It’s that fusion of taste and texture that makes it “some of the best lamb burger I’ve ever had at a car wash.”
But The Cove isn’t a one-hit-wonder. Guy also delved into their fish tacos, complimenting the house-made poblano sauce and the portobello quesadillas marinated in a savory syrup with herbs de Provence—an unexpected but delightful choice. “I already feel healthier,” Guy joked, after taking a bite of the quesadilla filled with mushrooms, organic spinach, and Jack cheese.
This surprising eatery is the brainchild of Lisa and Sam, who began with sandwiches and gradually expanded their offerings to include a comprehensive menu packed with organic, scratch-made meals. Their dedication to using “the good oils, the good herbs, the good spices” is what sets The Cove apart.
In case you’re considering a visit, be prepared to become a regular, because as Guy noted, The Cove is the kind of place “you want to bring your friends because it’s just so weird and so crazy.” It’s a secret gem, a testament to the creative and delicious potential of food served up in the most unexpected of places.