about periphery

at periphery, we make neighborhood food and drinks for neighborhood folks. our menu features southern inspired food with an italian slant and hints of smoke. but we’re not talking bbq. our ingredients are sourced fresh, our food is simple, and our menu rotates with the seasons. our staff is consistent, warm and welcoming. because here, we want you to feel at home. 

we’re proudly located in a casual, inviting space in the historic monte vista neighborhood. at periphery, five days on and two days off for everyone keeps things consistent. and, it gives everyone a life outside of work. make us part of your regular dining rotation for lunch and dinner. we’re eager to know you. and, eager to serve you. 

about chef / owner mark weaver

mark did not grow up in the kitchen. in fact, he didn’t discover his love of food until his college years at texas tech university. he needed a job. and, he needed date money. so he took to cooking and worked his way up the ranks at local spots in lubbock. after graduation, he went on to refine his skills at le cordon bleu in austin, traveled a bit, then landed in san antonio at the lodge restaurant working under acclaimed chef, jason dady. soon after, he took on the role of chef de cuisine at alamo heights favorite, tre trattoria. then, mark caught the entrepreneur bug. he ran a catering business out of his house for some time. but, he was looking for more. so he opened periphery to cook neighborhood food and drinks for neighborhood folks. when he’s not in the kitchen, you can find mark spending time with his wife, kathryn, son, anderson, and daughter, alice.