SAN ANTONIO, TEXAS—The Monarch San Antonio shared the primary particulars of its culinary program, led by Government Chef Jae H. Lee. Lee will oversee all meals and beverage operations throughout the property’s three eating locations: Oak & Amber, Aleteo, and The Nectarie Café. The property is about to open on March 3.
Lee brings greater than 20 years of expertise to the position. His background consists of Daniel, the Eating Room at The Met, The Normal Resort, Little Park, and White Avenue. After relocating to Texas in 2019, Lee joined the opening crew at Austin Correct Resort earlier than serving as chef at The Joule in Dallas.
“Every restaurant has its personal identification, however they’re related by a shared basis,” mentioned Lee. “Method, consistency, and respect for the basics and the substances are what enable creativity to occur. This program is about creating locations individuals wish to return to—whether or not they’re staying on the resort or dwelling down the road. I’m impressed by San Antonio, particularly at a second when the town’s culinary scene is incomes nationwide consideration. It’s the place deep-rooted traditions, bold cooks, and a rising appreciation for world method are shaping one of the crucial dynamic meals cultures in Texas.”
The Monarch’s culinary philosophy emphasizes premium meats and seafood and market-driven sourcing, with French affect woven all through. The three venues are designed to transition from morning to nighttime, providing experiences that replicate each the rhythm of the resort and the vitality of downtown San Antonio.
Oak & Amber
Positioned simply off the foyer, Oak & Amber is the resort’s signature restaurant, which features a mesquite-and-oak fireplace the place cooks prepare dinner over Texas put up oak and pecan wooden. The dinner-focused menu attracts inspiration from Texas ranchers, Gulf waters, and regional orchards, Choices embody Sea Urchin with shiso, smoked roe, and whiskey barrel-aged shoyu; Lobster Thermidor with béchamel, mustard, and Gruyère; and a steak program, together with a Prime Rib Trolley with 28-day dry-aged Texas beef ribeye, carved tableside and completed with Cabernet jus and horseradish. An intensive uncooked bar provides East Coast oysters, clams, scallops, and shrimp, alongside formal caviar service and a wine program with greater than 300 labels.
Aleteo
Aleteo is a rooftop restaurant and bar that attracts inspiration from Yucatán delicacies. The menu pairs vibrant flavors with mezcal-focused cocktails. Choices embody Octopus Maya with bone marrow, salsa macha, and wild greens; Beef Rib Mole with grilled allium and salsa verde; Suckling Pig Lechon Asado with yuca fries and cilantro-cumin rice; and Dry-Aged Crescent Farms Duck, with a breast dry-aged in-house for seven days with confit leg. A “Uncooked and Cured” part of the menu consists of aguachiles, ceviches, and tartares, whereas a number of greater than half a dozen house-made salsas highlights the restaurant’s give attention to stability and warmth. Aleteo’s tortilla program consists of imported corn floor in-house on volcanic stone, with tortillas made contemporary to order utilizing conventional strategies.
The Nectarie Café
The Nectarie Café is French-influenced bistro serving breakfast and lunch. The café provides La Colombe espresso and Uncommon Tea Co. single-origin loose-leaf teas, alongside a pastry program with German and Texan nods, together with Nutella Cruffin, Almond Croissant, Franzbrötchen, and Smoked Jalapeño & Cheddar Kolache.
The total-service menu consists of Beef Skirt Steak Frites with peppercorn sauce, house-cut frites and herbed aioli; Hen Paillard à la Française with lemon caper sauce, parsley, rocket and fromage blanc; and Salade Nicoise with seared Massive Eye Tuna, haricot vert, confit potato, tomato and egg. A take-out window serves park guests and downtown locals.
The Foyer Bar
The Foyer Bar consists of an open structure and customized waterfall lighting. Choices vary from a Caviar Blissful Hour alongside crafted cocktails to a curated Uncooked Bar, a handcrafted Signature Burger with brisket and dry-aged beef tallow served on a sesame gruyere bun, and the bar-exclusive French Dip Sandwich, served on house-baked bread with shaved prime beef ribeye, creamy horseradish, au jus, and rosemary beef tallow fries.
