Pretty as a picture
Historic downtown San Antonio hotel curates artsy new restaurant
Even after hosting guests for more than 100 years, downtown San Antonio’s St. Anthony Hotel still has a few tricks up its sleeve. On September 6, the historic hotel announced the addition of a new restaurant to a hospitality roster that already includes acclaimed concepts like Haunt and Rebelle.
Now open, Gallery on the Park features elevated regional specialties from executive chef John Zaner. In keeping with the Lone Star theme, ingredients are sourced from area farmers and ranchers.
The morning menu includes hearty offerings like huevos rancheros, a 44 Farms New York strip served with fried eggs and asparagus, and buttermilk biscuits with smoked brisket gravy. For lighter appetites, the eatery also serves granola with Greek yogurt; a seasonal fruit plate; and house-smoked salmon with capers, whipped cream cheese, and preserved lemon.
For lunch, guests can choose from a classic burger made with a Wagyu beef patty, wild mushroom gnocchi, a barbecue salmon Cobb salad, or crispy crab cakes. Texas favorite Dr. Pepper is used as the braising liquid in a pork belly dish with polenta and summer corn.
“As we’re part of a hotel that was established by Texas’ great cattle barons, it’s only fitting that our culinary focus be on the most delicious facets of Texas-centric cuisine,” said Mark Yanke, president and managing director of The St. Anthony Hotel, in a release.
The culinary program won’t be the only aspect of the restaurant showing state pride. For the decor, the hotel teamed up with Alamo Heights' Felder Gallery, known for its support of established and emerging Texas artists.
The floor-to-ceiling windows of Gallery’s atrium space will highlight a rotating selection of artwork ranging from traditional paintings to contemporary mixed media pieces. Every piece displayed will be available for purchase, should guests want to take a little bit of San Antonio home.
Currently, Gallery on the Park is only open for breakfast and lunch service. The restaurant expects to add dinner hours by the end of the year.