The Good Kind makes fresh comfort food – meals that are good for your body and good for the environment. Working with responsibly grown ingredients, locally sourced whenever possible, we provide the San Antonio community with food that is clean, nourishing, sustainable, and delicious. It’s The Good Kind of food you can enjoy daily. With options for dine-in, take-out, and delivery, The Good Kind makes eating simple and enjoyable.
The Good Kind takes what’s good and makes it even better. With an expanded menu and hours, The Good Kind Southtown offers a quick lunch spot when you need a break, and a leisurely dinner atmosphere with a select, curated bar program. Eat with a stunning view of San Antonio’s skyline, including the Tower of the Americas, in a green oasis tucked away from the hustle of the city.
The Good Kind was created by chef/owner Tim McDiarmid, the food and entertaining visionary behind Tim the Girl Catering and Ivy Hall, an event venue in Southtown.
Tim was raised in rural Canada, growing her own food. For Tim, “farm to table” isn’t a fad that might come and go out of style; it’s her history. After a decade working in some of the most visionary whole foods restaurants in New York City, Tim chose to settle down in sunny, laid-back San Antonio, then only on the cusp of its culinary revolution. A single mother, she wanted a flexible profession that would allow her to be with her son as well as focus on the wholesome, vibrant diet she’d always enjoyed. Tim the Girl Catering was born in 2011.
Tim opened her first retail outpost, The Good Kind Café, in the Pearl’s Bottling Department food hall in 2017. After successfully completing the culinary incubation program, The Good Kind in the Pearl closed in 2020. During this time period of growth, she opened a second Good Kind location in 2018, as well as took over the management of Ivy Hall, an eclectic venue space in San Antonio’s King William district.
Tim McDiarmid is a James Beard Fellow & Food Network Chopped Competitor. She and other fellow food lovers, celebrate the chefs and leaders making our food system more delicious, diverse, and sustainable for everyone.