OUR HEROES

San Antonio restaurant star beefs up Government Hill with whiskey bar and deli

Star restaurateur beefs up Government Hill with whiskey bar and deli

Jeret Pena
The concept is the latest from local restaurateur Jeret Peña. Courtesy of Three Star Bar
Three Star Bar food
The food menu will include deli offerings like meaty sandwiches and sides. Courtesy of Three Star Bar
Chef Josh Calderon
Chef Josh Calderon will be slinging meatballs and sandwiches as culinary director and head of the kitchen. Courtesy of Three Star Bar
Jeret Pena
Three Star Bar food
Chef Josh Calderon

The Government Hill neighborhood will soon be thanking its lucky stars for the area’s newest deli-inspired comfort-food eatery and whiskey bar served up by a well-known local restaurateur.

Three Star Bar, the new casual concept from Boulevardier Group owner Jeret Peña, chef Josh Calderon and local cocktail mix master Rob Gourlay, will open this July at 521 E. Grayson St. adjacent to Peña’s newly opened dumpling and noodle joint, Hello Paradise in Government Hill.

The 7,000-square-foot, 140-seat Three Star Bar includes a full bar, with an emphasis on high-quality whiskeys, local beers, and a selection of wines. While the food menu is yet to be finalized, it features approachable yet memorable dishes like appetizer portions of whiskey- and maple-glazed meatballs, deviled eggs, and borracho bean hummus. Entrees are sandwich-focused and include pork, meatball, and cured-beef options.

The concept is the latest from Peña, who, in addition to running his restaurant group and Hello Paradise biz, also dabbles in other local restaurants’ cocktail programs, including those at Esquire Tavern and the recently opened House of Má and Hugman’s Oasis on the River Walk. As co-owner of Three Star Bar, he will also act as beverage director, while Gourlay will serve as general manager. Co-owner Calderon, previously of Cookhouse and Bud’s Southern Rotisserie, will lead the kitchen as the chef and culinary director.

“We’re really excited to open Three Star Bar,” Peña says. “It’s a really casual concept that doesn’t sacrifice quality. The food and beverage menus are relaxed but still use high-end ingredients.”

The concept’s full menu and specific opening date in July will be announced soon.