Chef Johnny Hernandez is on the go. Market forces pull a method. Neighborhood developments pull one other. So the ever-evolving entrepreneur pivots.
The newest transfer: remodeling his Mexico-themed bar right into a Mexico-themed restaurant. On March 18, Casa Hernán Cantina turns into Alta Cocina. Similar Southtown constructing. Completely different menu and decor.
“This might be my signature restaurant,” stated Hernandez, who runs 11 ideas, together with a number of areas of La Gloria. “We needed an elevated eating expertise. We wish this to be probably the most distinctive inside Mexican meals expertise in San Antonio. And now we have the gorgeous area to do it.”
Alta Cocina — or “excessive kitchen” — isn’t a step throughout the border. It’s a dive into the center of Mexico. It’s a softly lit venue of heat yellows, earthy reds and deep blues, iconic hues of the chef’s beloved nation.
Hernandez created Casa Hernán Cantina to be, as he put it, “probably the most Mexican area in San Antonio.” Alta Cocina ornaments the idea with new art work, furnishings and sculptures. The doorway is framed by a cover of tree-like branches painted rosa Mexicana, a vibrant pink.
The largest change is the menu. The cantina served botanas, Mexican appetizers. Alta Cocina provides a mole-focused menu, six Mexican sauces complimented with beef, rooster and recreation.
Along with the classics — mole negro, mole rojo and mole verde — Atla Cocina will characteristic three up to date sauces: mole blanco with chilies, plátano macho, habaneros and pine nuts; mole rosa with roasted beets, herbs and macadamia nuts; and mole de pistachio with roasted pistachios and pineapple.
“Moles are going to be celebrated right here,” Hernandez stated.
Different featured delicacies will embrace steak tampiqueña, tacos de ribeye, pork shank tamarindo, inside traditional enchiladas and cazuela de mariscos, a seafood casserole.
“If you find yourself seated, we’re going to make you a salsa at your desk,” Hernandez stated. “This might be a component of service we’re incorporating. I’ve additionally added greater televisions as a result of we nonetheless wish to be an actual bar.”
The outdated bar, original from an infinite tree trunk in Tonalá Jalisco, has been prolonged with a bit bought from Guadalajara. The brand new bar will characteristic a curated number of hand-crafted cocktails, agave spirits, beers and premium wines.
“We are going to in all probability have the most important assortment of Mexican wines in San Antonio,” Hernandez stated. “However on the finish of the day, we’re going from cantina to full-on restaurant. There’s lots of work that goes into it as a result of the restaurant wants much more infrastructure.”
The transformation venture features a walk-in cooler, an expanded kitchen, lengthy polished wooden tables, stone tables, Outdated Mexico seating, placing sculptures, colourful artifacts, new lighting and recent landscaping.
“It’s received to be elegant,” Hernandez stated.
Shifting market circumstances necessitated change. Southtown eateries are competing with downtown eating places. Clients are drifting to Pearl, Pullman Market and Northside institutions.
In July, Hernandez closed The Frutería after a 12-year run in Southtown. In June, he shuttered Burgerteca, additionally in Southtown. So it was time to convey change to five,000 square-feet of floor ground area in his former residence on East Cevallos Avenue.
“We’re very conscious of the Southtown vibe and what Southtown goes by,” Hernandez stated. “So we’ve been considering, ‘How will we reinvent ourselves? How will we reposition ourselves? How will we reintroduce new issues and invite San Antonio again to Southtown for First Friday and 2nd Saturday?’
“There are lots of causes to remain in downtown San Antonio, should you’re visiting. There are lots of causes to go towards Pearl. However to me, Alta Cocina is a really compelling cause for folk to consider coming to Southtown.”
