Chris Cook

San Antonio fans of Food Network’s “Chef Wanted with Anne Burrell” might recognize a familiar face or two — besides the shock-haired host, that is — this Thursday night when a new episode airs.

Chris Cook from Oro in the Emily Morgan Hotel, 705 E. Houston St., will be seen competing against three other chefs on the cooking challenge show. The theme for the episode is “Texas Sized Operation” and was filmed last October at Austin’s Abel’s on the Lake.

This is the first national TV exposure for the chef, who has otherwise only demonstrated his culinary skills on a few local shows.

It wasn’t his first choice of shows. “I tried out for ‘Hell’s Kitchen,’ ” he says, referring to Gordon Ramsey’s show. But he didn’t make the cut.

So, when he saw a random advertisement on craigslist.org for chefs to appear on an unnamed TV show, he decided to give it a try. But he did have one prerequisite before he would agree to appear: “I wanted a real-deal challenge. I didn’t want anything staged — and I made sure of that from the very beginning.”

The show turned out to be “Chef Wanted,” and it fit the bill. Except for a few promo shots at the beginning, the filming was entirely part of the competition, Cook says.

That doesn’t mean it was easy work. “It’s not too fun having a camera constantly in your face,” he says, explaining that if the cameramen missed a shot, they would need to get something they could use, all while the clock is ticking and Burrell is waiting.

The need for footage is paramount. It is television, after all. “You have to make the time to get it done,” he says.

That meant three long days of filming, but the self-effacing chef didn’t seem to mind: “I’m not a stranger to hard work.”

Cook hasn’t seen the episode yet, but he says he felt comfortable in front of the camera. “I didn’t hold anything back,” he says. “What you see is who I actually am.”

He can’t mention any of the details of the show, even to disclose what the competition consists of, “unless you have $100,000 to give me,” he says, referring to the confidentiality agreement he signed as part of his appearance.

But a listing on Food Network’s website offers this description: “Chef Anne Burrell brings in four candidates for the executive chef job at Abel’s on the Lake, a 10,000 square foot restaurant in Austin, Texas. The chefs are tested of their use of local ingredients, as well as their ability to handle quantity and consistency. The final two chefs will not only handle dinner service, but also a special party in the restaurant’s event space: One chef must re-work an entire dish at the last minute, while the other must overcome poor communication with the staff.”

Cook also didn’t identify the other chefs competing against him, though he did say that one of the three was also from San Antonio, while the other two were from Austin and Los Angeles.

What does the chef hope to gain from appearing on the show?

“I want to put my hotel back on the map,” he says. He has worked for the last two years, trying to rebuild Oro’s kitchen, its staff and its reputation. A renovation and a recent rebranding of the Emily Morgan as a Doubletree Hotel will also help.

“I wear a lot of hats,” he says of his job as executive chef. Marketing, hiring, firing and working on issues from cleanliness to consistency have all been a part of the picture.

He’s started to see his numbers grow, as word has begun to spread about everything from his roast chicken to his tea program. If history is any indication, they should only continue to climb thanks to his appearance on “Chef Wanted.”  Other local restaurants featured on Food Network or cooking shows, from “Top Chef” to “Man vs. Food,” can testify how even the shortest feature can increase business.

Cook will likely take off work a little early Thursday so he can go home to watch the episode with his wife, Christabel, and their 3-year-old daughter, Copper.

Cooper might not quite understand what appearing on national TV means for her father, but she does know that “I cook for a living,” he says.

“Chef Wanted with Anne Burrell: Texas Sized Operation” will premiere Thursday at 9 p.m. CT on Food Network. It will repeat at midnight. A third airing is set for 10 p.m. March 3. Click here for more information. 

What is your idea of a romantic place to dine?

With Valentine’s Day approaching, it makes sense that OpenTable would rank the most romantic cities in the country for dining.

At the top of the list? San Antonio with the unique beauty of the River Walk and its vast range of eateries or the epic sweep of the Hill Country that can be enjoyed at places such as Francesca’s at Sunset or Antlers.

Austin landed at No. 2, followed by Providence, R.I., La Jolla, Calif., and Columbus, Ohio.

Surprised? So was CultureMap Dallas, which announced the news in the expected tone of condescension that often accompanies know-nothing articles about the city: “When you think of the most romantic cities in the United States, there’s a clear pecking order: San Francisco, New York City, New Orleans and maybe somewhere like Charleston, South Carolina. But according to OpenTable, the most romantic city in the states is … San Antonio.”

Two restaurants cited in the report were Ounce Prime Steakhouse, 1401 N. Loop 1604 W., and Bella … on the River, 106 River Walk St.

I guess romance is in the eye of the beholder. It could be a candlelit table for two in a secluded spot, such as the Vineyards, or an elegant table at the top of the Tower of the Americas. Perhaps that’s why Dallas, an unfocused urban sprawl with its sad display of money over taste, made the list at No. 11.

So, how do you define romantic? And where in San Antonio will you celebrate Valentine’s Day? Here’s a list of possibilities.

What’s not to love about dessert at Biga on the Banks?

It’s time to sweep your loved one off his or her feet. Yes, Valentine’s Day is quickly approaching. There are a few do’s and don’ts to remember when dining out on the holiday, one of the busiest on the restaurant calendar.

• You need to make reservations sooner than later. Many places have already booked up, others are quickly approaching capacity.
• You should not make reservations at multiple places and then decide on Feb. 14 where you’re going. That is the reason why some places will only take a credit card reservation, and if you don’t show up, you may still be charged for the meal.
• Remember whom you want to please. You’ve got plenty of options for all sorts of budgets and tastes.
• You don’t have to settle for the prix fixe or special menu. The regular menu is available in most places. But ask first to make sure.
• You don’t have to go out on Feb. 14, just because it’s Valentine’s Day. Many of the restaurants below are offering specials on the day before or several days after the event, carrying through to the weekend, if that’s what works best for you.

Ácenar, 146 E. Houston St. on the River Walk. Call 210-222-2362 or visit www.acenar.com. Ácenar Valentine’s 3-Course menu will be offered on Valentine’s Day as well as through the weekend of Feb. 14-16, nightly, from 5 p.m. until closing. The regular menu also will be available.  To choose from 3-course menu: Appetizers, Quail Salad $12, Spring Mix, Heirloom Tomatoes, Cotija Cheese, and Cilantro Lime Vinaigrette;  Cocktail de Camaron $10, 3 Jumbo Poached Shrimp with a Smoked Chili Cocktail Sauce; Entrées: Crab-Crusted Alaskan Salmon $28, served with Wild Herbed Rice, Baby Carrots, topped with Pineapple Pico, and finished with a Chardonnay Beurre Blanc; Steak and Prawns $38, grilled 8-ounce filet with 2 large prawns accompanied by Grilled Asparagus, Jalapeño au Gratin, and Spicy Guajillo Demi Glace; Dessert:Corazon de Chocolate $7, Heart-shaped Flourless Chocolate Cake with Rich Layers of Chocolate Mousse and Chantilly Cream with Dark Chocolate-Covered Strawberries.

Antlers Lodge at Hyatt Hill Country Resort, 9800 Hyatt Resort Drive, (210) 647-1234 — Antlers Lodge’s Valentine dinner is offered 5:30-9:30 p.m. Feb. 14-16. It will begin with an amuse of cauliflower and porcini soup, followed by a choice of artichoke crowns stuffed with saffron-perfumed crab or chili-crusted antelope medallions, crispy shallots, and orange oil. Local greens with clementines, endive and pecans in a prickly pear vinaigrette will be served before your choice of potato-wrapped grouper with carrot and turnip puree, shoestring beet fries and blood orange butter sauce; all-natural organic pork chops with roasted fingerling potato, slow-braised mustard greens, and apple and fennel compote; Niman Ranch filet, lobster mashed potatoes, pan-roasted kohlrabi and port wine sauce; or black bean cakes and stuffed poblanos with avocado salsa, and cumin and lime yogurt sauce. Dessert is a bittersweet chocolate mousse with local honey, vanilla raspberry tuile and pomegranate sauce. The cost is $68 per person.

Arcade Midtown Kitchen at the Pearl, 303 Pearl Parkway — The Valentine’s special begins with an amuse bouche of a Shrimp Fritter, followed by a choice of appetizer:   Black Bean Bisque with White Chocolate Sour Cream and Pico de Gallo;  a half-dozen Oysters on the Half Shell;  Escarole and Tuscan Kale Salad with Cranberries, Pepitas and Whipped Goat Cheese; Lobster Soft Tacos; Hearts of Romaine Caesar; P&B Meatballs with White Bean Hummus; Foie Gras “French” Toast; Seared Nantucket Bay Scallops with Toasted Lemon Rice Cake and Champagne Cream; and Pork Belly Ragu with Ricotta. Entrée course options:  Butter Poached Maine Lobster;  Roasted Butternut Squash Ravioli with Toasted Hazelnuts;  Smoked Pork Blade Chop with Habanero Fruit Preserves; A.M.K. Filet with Trinity Rub; Ahi Tuna Steak with New Mexican Chile;  George’s Bank Diver Scallops with Bacon Salsa;  Lemon & Pepper Peeler Farm’s Chicken with Roasted Jalapeño Beurre Blanc; and Australian Lamb Chops with Coriander Rub. Dessert choices: Mexican Chocolate Pot de Crème; Banana Mousse Stack; Meyer Lemon Cheesecake; Red Velvet Cake;  and Chocolate and Peanut Butter Cake. Price is $69 and includes a bubbly toast. Tax and tip not included. For reservations, email info@arcadesatx.com or winnie@arcadesatx.com.

Auden’s Kitchen, 700 E. Sonterra Blvd., (210) 494-0070 — The Valentine’s prix-fixe will be available Feb. 14-16. The special menu begins with a choice of in-house smoked salmon blini, Bibb salad, caramelized onion and cheese tart or fennel and arugula salad. Main course choices: Tomato Risotto, Smoked Pork Tenderloin, Lemon Sole or 8-ounce Filet with Lump Crab. Dessert choices: Cherry Rose Meringue Pie or Flourless Chocolate Cake. The price is $49.95 a person.

Azuca, 713 S. Alamo St., (210) 225-5550 — The restaurant and chef Rene Fernandez continue their tradition of offering an aphrodisiac-inspired menu on Valentine’s Day. The four-course dinner, a glass of sparkling wine and a rosé for her can be had for $68 a person.

Biga on the Banks, 203 S. St. Mary’s St., (210) 225-0722 — The Valentine’s special is a three-course prix fixe menu at $60 a person, or $85 with paired wines.

Bin 555 Restaurant and Wine Bar; 555 W. Bitters Road at The Alley on Bitters. Make reservations at 210-496-0555 or email info@bin555.com.  The five-course Valentine’s Day prix fixe menu features Butter Poached Lobster with Mascarpone Pomme Puree; Baby Leeks, Glazed Carrots, Celery, and Tawny Port Bordelaise; Braised Short Ribs “Galbi” with house-made Brussels Sprouts; Kimchi, Arancini, Quail Egg, Asian Pear, Nori, and Gochujang Coulis. The Prix Fixe menu is $60 per person. Wine pairings can be added at $30 per person.

Bohanan’s Prime Steaks and Seafood, 219 E. Houston St., (210) 472-2600 — The regular menu, with Akaushi beef and chef Mark Bohanan’s custom cuts of prime aged corn-fed beef, fresh seafood and table-side desserts flambé, will be available. The wine list, classic cocktails and live jazz add to romantic ambiance.

Crumpets is nestled in a sylvan section of town.

Boiler House Texas Grill & Wine Garden, 312 Pearl Parkway, (210) 354-4644 — The Valentine’s Menu will be offered Feb. 14-16 and includes a three-course prix fixe menu for $45. Wine pairings available for an additional $30. The menu includes  Caramelized Scallop with Braised Bison Cheek Crepe, followed by a choice of Texas Wagyu Hangar Steak or Meyer Lemon Mackerel Barigoule. Sides include Braised Salsify and Salt Roasted Butterball Potatoes. Third course is Brittle Crusted Dark Chocolate Bar with Almond Milk Ice Cream. On Thursday, every couple will also receive a small package of handmade fudge.

Bolo’s at the Omni San Antonio, 9821 Colonnade Blvd., (210) 699-5803 — Valentine’s dining will be from 6 to 10 p.m. The special begins with chilled yellow pepper gazpacho with crab claw, followed by a  salad of  butter-poached lobster tail with salad greens. After an intermezzo of white wine sangria shooter, choose from  herb-crusted rack of lamb, spiced rubbed strip steak or grilled halibut with Southwest ratatouille. Finish with a chocolate layered mousse cake for two and a glass of champagne. The price is $150 a couple. Live piano music in the background, and each lady will receive a rose.

Cantina del Rio, 1299 Gruene Road, New Braunfels, (830) 515-1950 — The Valentine’s special will be served Feb. 13-17. The Sizzlin’ Valentine’s Special includes happy hour prices and a dollar off chicken or beef fajitas marinated in fresh squeezed lime marinade. It is served with beans, rice, guacamole, pico and your choice of fresh flour or homemade corn tortillas. The price is $8.95 for one or $17.95 for two. A frozen margarita or sangria (for $3) or an ice cold beer ($2.50-$3.75) can be had on the deck tucked into the trees of Gruene Historic District.

The County Line, 10101 I-10 W., (210) 641-1998 — The restaurant is taking reservations for Valentine’s Day. The regular menu will be offered, including its Grilled Chicken Breast Special, ½-pound skinless chicken breast seasoned with lemon pepper for $11.99, and Slow-Smoked & Flame-Kissed Pork Chop, ½-pound center-cut pork loin chop seasoned with lemon pepper then slow-smoked and flame-kissed on the grill for $15.99. Happy hour specials in the bar area (only) between 3-7 p.m. include $2.50 domestics, $3.50 imports; $2.50 well drinks and $4 frozen or on-the-rocks margaritas, plus discounts on select appetizers.

Crumpets, 3920 Harry Wurzbach Road, (210) 821-5454 — Valentine’s Day dinner hours are 5:30-10 p.m. Appetizers such as mousse truffle pate, artichokes stuffed with fresh goat cheese and almonds or Norwegian smoked salmon will be offered. Soups offered are cream of mushroom and fresh New England clam chowder. Main course choices include breast of chicken with montrachet sauce, shrimp Lyonnaise, fresh salmon fillet, tenderloin of beef savoy or veal scaloppini with mushroom and cognac sauce. The Crumpets Trilogy includes an appetizer, soup and salad, lobster tail with garlic butter, rack of lamb Provençal and tenderloin of beef with Rossini sauce. Desserts from the bakery close out the evening. If dining in doesn’t suit you, you can still show that special someone you are thinking of them with our gourmet breakfast delivery. Your valentine will be pampered with eggs Benedict, fresh fruit, orange juice, coffee, European breakfast pastries and croissants, all condiments, a fresh flower and a card all put together in a basket.

EZ’s Brick Oven and Grill, various locations — From 5 p.m. until closing on Valentine’s Day, EZ’s will offering the follow special in addition to the regular menu: EZ’s Classic Caesar Salad or Superfood Organic Spinach Salad, followed by a choice of Grilled Wild Caught Alaskan Sockeye Salmon Fillet or Grilled Pesto Chicken Breast, both served with rice, steamed vegetables and brick oven focaccia bread. Dessert is a Hot Fudge Chocolate Ganache Brownie Blue Bell Sundae for two. The price is $40 a couple and includes a bottle of red or white wine (Note: There is a $3 additional charge for Franciscan Chardonnay).

Fleming’s Prime Steakhouse and Wine Bar, 255 Basse Road, (210) 824-9463 (WINE) — Fleming’s is offering a Valentine’s celebration Feb. 14-17. For $69.95 a person, the special menu includes Heirloom Tomato and Housemade Burrata appetizer, an amuse of citrus-marinated salmon tartar and a choice of roasted lobster tail or Chateaubriand with crab glaçage. Anyone dining at the restaurant over the course of the four days will get a $25 gift card for use on a future visit.

Enjoy the open kitchen at Boiler House.

Francesca’s at Sunset, Westin La Cantera, 16641 La Cantera Parkway, (210) 558-2442 — A special four-course dinner is being offered. It includes Duck, Rhubarb and Beet Soup; Pan-Seared Snapper with Oyster Cream; Cocoa Dusted Lamb with Foie Gras, Pine Nuts and Mint Cous Cous; and Raspberry Infused Dark Chocolate Ganache Tart with Secret Fresh Raspberries inside. The price is $65 a person, tax and tip not included.  A wine flight of three rosés is also available: Piper-Heidsieck Sauvage,  Becker Vineyards Provençal and Banfi Brachetto d’Acqui Rosa Regale; the flight is priced at $30, tax and tip not included.

Frederick’s Restaurant, 7701 Broadway, (210) 828-9050, and Frederick’s Bistro, 14439 N.W. Military Hwy., (210) 888-1500 — The special Valentine’s menu begins with a choice of Jumbo Crab Meat Lump and Salmon Cake; Spring Rolls with Mint Cilantro and Lettuce Wrap; Seared Veal Carpaccio with Herb Cheese and Roasted Pepper Vinaigrette; Assorted Seafood (Lobster, Crab, Shrimp Cocktail, Oysters) on the Half Shell with Caviar and Smoked Salmon; or Pan Seared Ahi Tuna. Second course is Frederick’s Salad, followed by a choice of Glazed Duck Breast with Orange Ginger Sauce; Beef Tenderloin with Jumbo Shrimp and Roquefort Fresh Herb Sauce; Parmesan Crusted Sea Bass with Avocado Relish & Basel Beurre Blanc; Fresh Maine Lobster and Jumbo Crab Meat;  Spring Vegetables Navarin over Linguine; or Curried Lamb Chops with Garlic Cabernet Sauce. Dessert choices: Frozen Mocha Parfait with Kaluha Crème Anglaise Sauce;  Chocolate Raspberry Mousse Cake; Three Layers of Chocolate Terrine; or Rum Euphoria with Pecan & Rum Syrup. The price is $100 a person, not including tax, tip or alcohol. Both restaurants are offering specials on Feb. 13 and 15 for $55 a person. The menu on those evenings includes: choice of Jumbo Crab and Salmon Cake; Spring Rolls; or Seared Veal Carpaccio, followed by choice of Curried Lamb Chops with Garlic Cabernet Sauce; Beef Tenderloin Rossini with Truffle Mashed Potatoes; or Parmesan Crusted Red Snapper with Avocado Relish & Basil Beurre Blanc. Dessert choices: Frozen Mocha Parfait with Kaluha Crème Anglaise Sauce; Three Layers of Chocolate Terrine; or Rum Euphoria with Pecan & Rum Syrup.

The Granary ‘Cue and Brew, 602 Avenue A, (210) 228-0124 – The Valentine’s special includes a smoked chicken for two, smoked potatoes, root beer-glazed carrots and thyme jus for $38.

Gristmill Restaurant and Bar, 1287 Gruene Road, New Braunfels, (830) 606-1287 — Valentine’s Day will be celebrated Feb. 14-17. The specials include an 8-ounce New York strip accompanied by bacon-wrapped stuffed Texas gulf jumbo shrimp. It is served with loaded mashed potatoes and served with an iceberg wedge salad ($23.49). Dessert options include Ultimate Turtle Cheesecake with rich fudge, topped with caramel, pecans, chocolate chips and whipped cream. Served with two spoons, just the right ending to a truly romantic meal.

Gruene Hall, 1281 Gruene Road, New Braunfels, (830) 606-1281 — A free Valentine’s Day dance with the Rodney Hayden Band will be offered.

Josephine St. Café, 400 E. Josephine St., (210) 224-6169 — The Valentine’s Day special will be offered Feb. 14-17. Start with a glass of wine, the iceberg wedge salad topped with cracked black pepper and bacon plus chunky blue cheese dressing. Then enjoy a 7-ounce bacon-wrapped filet and served with a fresh vegetable of your choice. Finish off with a homemade chocolate brownie served warm and topped with a scoop of ice cream. The price is $19.95.

Romance is in the air at Antlers Lodge.

JW Marriott, 23809 Resort Parkway — Two restaurants at the resort are offering Valentine’s menus. In Cibolo Moon, the prix fixe menu begins with Angels on Horseback, grilled oysters wrapped in house-cured bacon, followed by Cupid’s Fire, a 10-ounce Filet with Honey-Jalapeno Diver Scallops. The Perfect Duo dessert features Dark Chocolate Pecan Pot De Creme and Cream Cheese Pound Cake. The price is $75 per couple or $40 per person with smaller portions. Tax and gratuity are not included. Call 210-491-5841 or 210- 276-2500. The special a la carte menu at 18 Oaks includes appetizers such as oysters on the half shell ($17), butter poached giant prawn ($28) and wedge salad ($12) as well as entrees that include Windy Bar Ranch Short Ribs ($36), Baked Stuffed Lobster ($62) and 8-ounce filet mignon ($40). Dessert drinks include a chocolate martini ($12) and a cherry chocolate martini ($14). For reservations, call 210-403-3434.

La Gloria Ice House, 100 E. Grayson St., 210- 267-9040 – Enjoy a complimentary dessert on Valentine’s evening:  Caramelized Bananas & Rum Tres Leches Cake.

Las Canarias at Omni La Mansión del Rio, 112 College St., (210) 518-1177 — Las Canarias will feature a special four-course prix fixe menu and a la carte dinner special Feb. 14-16. The prix fixe menu includes roasted parsnip and cider bisque, followed by a warm spinach salad with strawberries and double cream brie. The entrée is a choice of either butter poached lobster or filet mignon. The meal will close with a decadent Valrhona chocolate ganache. The price is $90 a person or $175 a couple and includes a glass of Champagne for each. The à la carte dinner special: Chateaubriand for two carved tableside. The price is $45 a person or $90 a couple. . In addition, regular à la carte dining will be available during dinner service, beginning at 5:30 p.m. Las Canarias’ regular Champagne brunch offering will be available on Sunday, Feb. 17, from 10 a.m. to 2 p.m. The cost of the is $39.95. Tax and tip not included on any option.

Laurent’s Modern Cuisine, 4230 McCullough Ave., (210) 822-6644 — The Valentine’s four-course prix fixe menu begins with a choice of Ginger glazed smoked pork belly with pineapple spring roll; Crispy Shrimps Katafi with orange-garlic marmalade; Duck Confit Gyoza with green tea foam; or assorted East Coast oysters. After a Little Belgium Endive Salad, choose from Achiote-glazed Halibut and octopus paella; Braised Domestic Lamb Shank with Merguez sausage; 24-ounce Bone-in Rib-eye (for two); or Sous-vide Pork Tenderloin with green mole. Dessert options: Chocolate Flourless Cake; Passion Fruit Cheesecake; and White Chocolate Fondue (for two). The price is $80 a person not including tax and tip.

Max’s Wine Dive, 340 E. Basse Road, (210) 444-9547 — A Valentine’s Day Wine Dinner is being planned for Feb. 14-16 with a four-course complete with wine pairings. The price is $50 a person for just the meal or $40 extra with wine pairings.

Morton’s Legendary Hot Chocolate Cake is a Valentine’s favorite..

Messina Hof Winery & Resort, The Vintage House Restaurant, 4545 Old Reliance Road, Bryan, (979) 778-9463, ext. 234 — Valentine’s dinner at the winery will be at 6:30 p.m. Feb. 14 and 16. Begin with a choice of Sauvignon Blanc Crab Bisque or Grilled Heart Salad, followed by Stuffed Grilled Petit Filet of Beef; “Love Birds,” two grilled quails nestled a top a bed of mushroom risotto; or Heart Shaped Ravioli with Maine lobster and ricotta. Choice of desserts: Chocolate Marbled Tulip Cup, Red Velvet Cake or Strawberry Shortcake. Price is $59.95 a person, plus tax and tip.

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, (830) 438-2747 — This Feb. 14–16, Mike’s is offering a four-course dinner menu. Begin the evening with a warm and soothing roasted red pepper bisque with herbed croutons and then move on to a choice of mixed greens with dried cranberries, goat cheese and roasted almonds or arugula with strawberries, blue cheese and roasted pecans. Entrée options: Lobster Thermidor, pepper-crusted filet mignon or seared duck breast with cherry demi-glace. Dessert choices: chocolate strawberry crepes with brandy and Kirsch or a flourless chocolate torte with a warm dark chocolate ganache. The meal comes with served with a glass of Champagne. The cost is $60 per person, plus tax and tip.

Mozie’s, 1601 Hunter Road, New Braunfels, (830) 515-1281 — The Valentine’s special is available Feb. 14-17. Steak lovers get a 6-ounce filet and a 16-ounce Porterhouse T-bone. Both flat-top grilled, covered in Hoffbrau lemon butter and served with a bleu cheese wedge salad and a choice of side ($28.99). To “sweeten” your dining experience, try specialty martinis, including Strawberry Cheesecake, Godiva Chocolate or Key Lime Pie.

Morton’s the Steakhouse, 300 E. Crockett St., (210) 228-0700 — The regular menu will be available. Plus, on Feb. 13-16, a steak and lobster special will be offered for $49.95 a person plus tax and tip.

NAO, 312 Pearl Parkway, (210) 554-6484 – NAO, the Culinary Institute of America’s restaurant focusing on New World flavors, will offer a four-course special with wine pairings. Exact details and prices had not been set yet, so call for details.

Ocho at Hotel Havana, 1015 Navarro St., (210) 222-2008 —Chef Toby Soto will serve a special five-course Valentine’s Day menu that includes Torched Gulf Oyster, Cauliflower Puree, Mixed Hydroponic Greens, Potato-crusted Salmon or Braised Bone-in Beef Shank, and Apricot and Chevre Stuffed Bosc Pear with Candied Figs. Cost for dinner is $75 per person. The hotel is also offering “The Getaway” package for $195 and it includes a room, breakfast for two, two cocktails and a flexible checkout time.

Oysters are on many Valentine’s Day menus.

Oro at the Doubletree Emily Morgan Hotel, 715 E. Houston St., (210) — Oro is offering its Valentine’s dinner from 5:30 to 11 .m. on both Feb. 9 and 14. The meal includes Day Beso De Vino Wine: Old Vine Garnacha 2009, Seleccion 2010 and Garnacha Rose 2010. Chef Chris Cook’s menu includes an amuse bouche of a Garden Strawberry with Goat Cheese and Applewood Smoked Bacon, followed by a choice of Bluebonnet Farms Baby Arugula with Truffle Gulf Shrimp Fritter or Hickory Smoked Oyster and Corn Chowder. Second course options:  Tri-Peppercorn Crusted Ribeye Steak “Au Poive”; Pan Seared Nutmeg Scented Alaskan Halibut; or Peeler Farms Coriander Roasted Young Chicken. Dessert choices: Caramelized Banana Crème Brûlée or Tangerine and Anise Cheesecake. The price is $89.95 per person plus tax and tip. Valet parking complimentary.

Ostra at Mokara Hotel & Spa, 212 W. Crockett St., (210) 396-5817 — The regular à la carte menu will be available during breakfast and lunch, but after 5:30 p.m., a special Valentine’s menu will be offered.

Q on the Riverwalk at the Downtown Hyatt, 123 Losoya St., (210) 222-1234 — The theme of the Valentine’s Day menu is the Garden of Eden and begins with  Brazos Valley Creamy Brie with a Vegetable Ash Center  and Juniper Berry Smoked Westphalian Ham Morsels, followed by Hearts of Locally Grown Organic Red and Green Romaine Lettuce with Aged Asiago Cheese. After an intermezzo of Blood Orange Sorbet, Chateaubriand with Fennel Bulbs, Swiss Chard, Baby Patti Pan Squash, Golden Beets and Chateau Potatoes will be served. Dessert is a Molten Lava Hot Fudge Cake. Cost is $100 a couple and includes a glass of Champagne.

Sustenio and the city of San Antonio are celebrating Valentine’s Day with yellow roses.

River’s Edge Cafe + Patio Bar at the Hilton Palacio del Rio, 200 S. Alamo St., (210) 270-0786 — The new restaurant (formerly Ibiza) is offering a dinner for two on Valentine’s Day with a menu from executive chef James Bocanegra) opened on Thanksgiving Day and features American and South Texas inspired cuisine. The Valentine’s Day Menu, prepared by Executive Chef James Bocanegra, is a classic and romantic dinner for two. Begin with a Spring Mix and Spinach Salad with sliced strawberries, candied pecans, dried cranberries and heart-shaped beets, followed by a choice of Pan Roasted Lamb Chops served with tangerine-chile sauce or Lobster Thermidor with saffron roasted Yukon potatoes. Dessert is a chocolate heart tart with strawberry mousse and fresh berries. The cost is $80 a couple, not including tax or tip.

Sand Bar Fish House & Market, 200 E. Grayson St., Suite 117 (Pearl Brewery). 210-212-2221. Join executive chef Chris Carlson and his culinary team as they present a series of dishes crafted from finest ingredients from land and sea. Now accepting reservations for Valentine’s evening, from 6-9:30 p.m. Courses featured include: Sashimi of Tuna, Roasted Red and Golden Beet Salad; Fois Gras Torchon with Green Apple Brulée; Braised Oxtails and Pan-Seared Scallops; True Black Bass with Chantrelle Mushrooms; Chocolate Bavarian.  $85 per person (tax and gratuity not included) Also, taste exceptional wines with your tasting for $50 per person supplement (tax and gratuity not included).

Sandy Oaks Olive Orchard, 25195 Mathis Road, Elmendorf, (210) 621-0044 — Dining Under the Stars is the theme of this three-course dinner planned by chef Scott Grimmett for the day after Valentine’s Day, Feb. 15. At 7 p.m., you can expect a glass of sparkling wine in addition to live music from jazz pianist Luvine Elias, dancing, and a wine and beer bar. The price of the meal is $65 a person, plus tax and tip.

Sustenio at the Eilan Hotel, 17103 La Cantera Parkway, (210) 598-2950 — As part of San Antonio’s The City of Yellow Roses Valentine’s campaign, the restaurant is offering the following throughout February: White Asparagus Soup with Yellow Rose Aroma; Hand-Seared Lemon Sole with Celery Root Puree, Organic Vegetables and Rosé Bubbles; and Yellow Rose Creme Brulee’ with gingersnap cookies.

The Terrace Grill at Riven Rock Ranch, 390 Hermann Sons Road, Comfort, (830) 995-4045 — Kevin McCormick will perform live on Valentine’s evening. Menu had not been completed as of deadline, but tables were filling up.

Tre Trattoria in Alamo Heights, 4003 Broadway St. at the Boardwalk on Broadway. Make reservations at 210-805-0333 or info@tretrattoria.com. Five-course Valentine’s Day prix fixe menu features Apple Cider Glazed Flank Steak with Yukon gold gratin, charred romaine and pine nut romesco; Pan-seared ahi tuna with grapefruit, argula, toasted pistachios and foie ‘butter.’ $60 per person; $30 additional with wine pairing.

Tre Trattoria Downtown, 401 S. Alamo St. at the Fairmount. Call for reservations at 210-223-0401 or downtown@tretrattoria.com. Five-Course Valentine’s Day prix fixe menu will feature: Grilled Swordfish with roasted cauliflower, black garlic vinaigrette and watercress and Slow-Braised Duck Confit with crispy Brussels sprouts, peperonata and peach agro dolce. $60 per person. $25 additional with wine pairings.

Restaurateurs, if you would like to add another restaurant to the list, email walker@savorsa.com or griffin@savorsa.com.

Risotto Funghi at Brusketa.

Two Italian-themed restaurants have opened on opposite sides of Tuscany Stone Road at Loop 1604.

Brusketa Ristorante, 18326 Tuscany Stone, is an independent restaurant tucked behind Kirby’s. The dining room is anchored in one corner by a wood-burning oven, where pizzas, steaks, tuna, portobello mushrooms and more are cooked.

The menu begins with antipasti that include roasted olives, octopus sashimi, carpaccio and frito misto of calamari and shrimp. Salads, such as a Caprese and a Caesar, and soups, including minestrone and tomato with basil are also available. Panini include a vegetarian option as well as a meat lover’s mix.

The pizza selection includes a Pork Lovers with pancetta, pepperoni and sausage; a Funghi with wild mushrooms; and a Magaña with white cheeses, anchovies, truffle oil and arugula.

There are numerous pasta dishes, Penne Diavola, Ravioli, Risotto Funghi, Spaghetti Bolognese, and fettuccine with either Alfredo or pesto sauce. Entrees include a rib-eye, a New York strip and beef tenderloin as well as a rack of lamb and salmon.

Gluten-free options are available.

For more information, click here or call (210) 402-3336.

Mellow Mushroom

Mellow Mushroom, the first San Antonio location for a small chain, has opened at 115 N. Loop 1604 E.

Hoagies, pizzas and calzones are offered at the family-friendly place.

Hoagies run the gamut from meatball and spiked sausage to jerk chicken and tofu. You can build your own salad, calzone or pizza with specialty meats, cheeses, fruits, vegetables and nut.

Or choose a specialty pizza, such as the Thai Dye with curry chicken and Thai chili sauce; Red Skin Potato Pie with applewood-smoked bacon as well as potatoes; Bayou Blue with Andouille sausage and spicy blue cheese; and Magical Mystery Tour with button and portobello mushrooms as well as spinach, jalapeños and pesto.

Gluten-free and vegan options are offered.

For information, click here.

In other restaurant news, Roaring Fork at 1806 N. Loop 1604 W. has closed. A new concept from the same owners is being planned for the spring.

A custard at Burger Fi.

Wednesday is the day the calendar lines up to 12/12/12, and a handful of restaurants are celebrating with some specials.

At  Las Canarias in the Omni La Mansion del Rio, 112 College St., the offer is for a Gin and Jam cocktail made with lavender-infused Hendricks Gin, kumquat marmalade, house-made sour mix, and tangerine meringue, and it’s paired with an amuse bouche made of Oak Hill Farms Wilted Spinach Strawberry, Brie, Fennel Pollen and Sherry Dressing, all for $12, of course.

In El Colegio, the hotel’s bar, the offer is for a La Mansion Royal, a cocktail made in a Champagne flute and featuring 4 ounces of Champagne, 1/2 ounce  Chambord Vodka, 1/2 ounce Chambord and 2 frozen raspberries, for $12.

Ostra at Mokara Hotel & Spa, 212 West Crockett St., is offering Champagne Suprema XII, a cocktail made with an  Angostura Bitters-saturated sugar cube, equal parts of Grand Marnier and Herradura Seleccion Suprema and then filled with chilled Champagne and garnished with a candied orange twist. It’s presented with a Blow-Torched Oyster and laced with Champagne Caviar Sauce. Again, the price is $12.

For any of your upcoming food and/or event calendar highlights, please consider BurgerFi’s free dessert promotion for children aged 12 and under, on Wednesday, December 12th in honor of 12-12-12.

Rather eat something on 12/12/12? Burger Fi in the Shops at La Cantera, 15900 La Cantera Parkway, is marking the day by offering children aged 12 and under a free junior custard of their choice.

Chef Michael Sohocki addresses the CIA graduating class.

Friday was a homecoming for Michael Sohocki, chef/owner of Restaurant Gwendolyn, 152 E. Pecan St. He returned to his alma mater, the Culinary Institute of America in Hyde Park, N.Y., to deliver the keynote speech during commencement exercises.

Sohocki advised 49 recipients of associate degrees in culinary arts and baking and pastry arts at the college’s main campus that running a restaurant is a team effort.

“A chef can’t carry a restaurant any more than a captain can carry a ship,” Sohocki told the newest class of fellow CIA alumni. He urged graduates to be nice, to not be afraid to wash dishes, and to listen when they become bosses. “I’ve learned so much more by ‘listening up’ than by ‘talking down.’ Turn off your phone and when people talk to you, give them your undivided attention.”

Sohocki graduated with a bachelor’s degree from the CIA in 2002. The Robstown native opened his own restaurant in 2010 after working for fellow CIA alumnus Andrew Weissman at Le Rêve, Il Sogno and the Sandbar. Earlier this year, Sohocki was named a San Antonio Rising Star by Starchefs.com.

Restaurant Gwendolyn is at the location of the former Le Rêve on the River Walk, not far from the CIA’s San Antonio campus. The menu features local, handmade, and seasonal ingredients, and changes daily. There are no blenders, mixers, deep fryers, or any other kitchen appliances with a motor. The concept at Gwendolyn is to prepare food the way it was done before the Industrial Revolution.

Chef David Gilbert has written a food memoir, “Kitchen Vagabond.”

“What’s your favorite dish?”

It’s a question chefs get asked over and over again, so often, in fact, that many no longer give the matter any real thought. But David Gilbert isn’t like most chefs. His take on the question led him on a journey that resulted in the book, “Kitchen Vagabond: A Journey Cooking and Eating Beyond the Kitchen” (Infinity, $27.95 hardback, $17.95 paperback). In it, he talks about his culinary adventures and includes a few recipes he’s picked up over the years that feed both body and soul.

Gilbert wears another hat. He’s also the chef at Sustenio in the Eilan Hotel Resort & Spa, 17103 La Cantera Parkway.

But it was the book that he wanted to focus on in the following conversation:

Q: You’ve recently written a book, “Kitchen Vagabond.” What disciplines, if any, that you learned in the kitchen helped you when writing?

A; I could have never written this book had I not been taught by my parents the mentality to work hard for what you want, and always follow through. The book writing process is a challenge in self-discipline, much like perfecting the culinary craft. I took the same focus to writing — and completing — “Kitchen Vagabond” as I do with projects in the kitchen. For me, this meant relentlessly pushing hard every single day and never loosing focus on the end goal. There were a lot of uncharted waters in learning how editing, book layout, publishing and distribution work. It was all foreign to me, but humbled myself and took a step back to learn to take a step forward to grow.

Q: Your book is about your culinary journeys around the world and dishes you’ve discovered along the way. What dishes have you learned since your move here?

A: San Antonio shocked me with the amount of its deep-rooted culture that makes this city so wonderful! There doesn’t seem to be a shortage of off the beaten path restaurants! I have recently been introduced to the famous puffy taco and from what it sounds like my new local friends have more treats to introduce me to.

What are yours? Please let me know! Email me at eauchef@yahoo.com.

Q: What culinary journeys do you have planned for the future?

A: There is no shortage of destinations I would like to experience, starting with Vietnam (one of the few Asian countries I did not have the chance to visit while living/traveling in Asia), Southern India, Nepal, Israel, and Egypt. I am currently holding a multiple entry visa into Brazil (a trip I had to cancel last minute) so, who knows what’s next?  Guess we will just have to see!

 Q: What food trend or trends are you excited about these days?

A: Food, as we know it, is always changing and moving forward. However, the refinement and flare of avant-garde cuisine is still there — there has been a slow shift in delivering simple and familiar foods with the edge of avant-garde presentation.

The most current trends, I feel, are more in the crossover between the kitchen and the beverage program. Chefs are getting involved to assist with flavors and modern techniques. For example, we slow roast pumpkin with clove, all spice, and cinnamon for our bar team for the rum-pumpkin cocktail. The truly chef driven magazines, blogs and information emerging are all pushing the incorporation of chef-driven ingredients into the mixology forefront.

Q: And, in honor of what prompted the book, what are your favorite dishes?

A: The idea for “Kitchen Vagabond” came as a response to the question, “What’s your favorite dish?”

All over the world, people select foods, they cook and they eat. We all receive an early education in these processes, based mainly on where we live and on our national history and culture. I didn’t imagine until well into my teens that I would embark on a career that would direct my restlessness towards what other people cook and eat, how they do it, and what it tastes like. If we are interested and attentive, we cannot separate a dish from the people, places, and events that create the sensory experience of its taste. The ingredients, the preparation and the satisfaction of eating a favorite dish have been the vehicles for me to reflect on the developing flavors of my life. Currently my favorite dish is green papaya salad — sitting on the Kata Beach, Thailand. Now that hasn’t always been my answer, as my environment has changed so has my answer, and I bet by the time I am done traveling and experiencing more of those countries we just talked about then, perhaps, my answer may change.

The taps are flowing at the Granary.

Two days, two new restaurants in the lineup at the Pearl Brewery.

That’s all it took.

A Granary flight

The Granary ‘Cue and Brew opened Tuesday at 604 Avenue A in an area that is still a bit under construction. But who cares what the drive is like when the beer’s fine? And the Granary, under the attention of brewmaster Alex Rattray, has some fine initial offerings on tap including the in-house Blonde, Rye Saison (which will make you yearn for a Reuben), and India Pale Ale, with a Brown Ale due any day now.

Other local taps include Live Oak’s Pils and Hefeweizen, Ranger Creek’s Lucky ‘Ol Sun, and Rogness Rattler Pale Ale and Beardy Garde. Ask what’s available on cask or try a flight in order to sample the house offerings.

A view of the Granary kitchen.

There’s ‘cue to go with the brew, and the Granary menu includes a rasher of interesting apps: Texas Toast with barbecue butter, Grit Fritters with country ham “salt” and red-eye mayonnaise, Smoked Tofu with curried pumpkin, and Smoked Beef Tongue with a caper-raisin vinaigrette.

Main course offerings include Pork Belly with a salsa negra and masa spoon bread, Szechuan Duck Leg with a poached egg, Beef Clod (the shoulder) with coffee quinoa crunch, Moroccan Lamb Shoulder with cous cous; and Jerk Chicken with red beans. And there’s Old School ‘Cue, served family style, while supplies last.

Texas cheeses, buttermilk chess pie, and Chocolate Blackout Cake are among the desserts, though the Soft Serve Twist with beer and pretzels flavor sounds the most intriguing.

The restaurant is situated in the former cooper’s house for the former Pearl Brewery and features some intriguing features, from the obviously antique glass windows to a board near the entrance to the restrooms that proudly declares “There’s a reason.” For what? You figure it out. Another beer can help such heady contemplation.

For more on the Granary ‘Cue and Brew, click here.

Nearby, at 312 Pearl Parkway, the Boiler House Texas Grill & Wine Garden opens today with chef James Moore in the kitchen overseeing the flame-cooked meals and vegetables.

Lamb polpettes

The restaurant, from the owners of Max’s Wine Dive, is indeed in the brewery’s old boiler house, which makes for a rustic, eclectic setting that’s comfortable, whether you’re seated at the bar so you can watch the kitchen staff at work or outside at one of the picnic tables.

Pork belly with soy-pineapple glaze.

Moore has said that Texas flavors, made with the best Texas ingredients, would be the focus on his menu.”When we began talking about Boiler House, we knew we wanted to honor the history at Pearl and the unique aspect of the building,” he said. “We started with the concept of grilling, something that plays a huge role in Texas cuisine. Pair that with flavors that reflect Texas and the concept just grew.”

Items that are attracting attention include starters of grilled breads with bone marrow, shrimp bacon brochettes, lamb polpettes (or meatballs), and tender Texas quail. Entrees include antelope, steaks, seafood and pork belly, the latter was served with a soy-pineapple glaze at a preview, but signs show that the sauces may change. There will be vegetarian options, too.

Texas quail at Boiler House.

There are also plenty of wines and a selection of Texas beers, from Ranger Creek Mission Trail Ale to South Austin Brewery Belgian Saison, to slake your thirst. Plus, the wines are also available to go, if you sample something that really speaks to you.

Desserts include Texas Pear Crumble as well as a big old brownie with a bourbon bacon anglaise that will thrill any dark chocolate fan.

For more information on Boiler House, click here.

Though both restaurants are open to the public, their hours or dining space are limited at the moment. Lunch at the Granary won’t start this week, for example, while live music at the Boiler House will come in the future.

The Boiler House Texas Grill & Wine Garden opens Friday.

Many of you have wondered what happened to RoMo’s Cafe, the restaurant that Rob Yoas and his wife, Monica, ran at 7627 Culebra Road until a few months ago. The chef sent out an email this week to his friends and customers, updating them on what happened and his plans for the future. Here is his story, in his words:

Greetings!

First, I would like to apologize for the delayed response. I know there are several folks out there that were concerned about the RoMo’s family. However, this whole process required a lot of deep thought and patience to work itself out and it is still ongoing.

Sadly, we have decided to permanently close the NW Culebra location of RoMo’s Café. There are many factors that led to this decision and after much thought it is the right decision for my family and culinary career. We love the community and have many great memories of our time there, but it is time for us to move on.

Of my many multiple personalities I am walking away focusing on one. The one that is completely grateful for the entire experience. Of course sometimes it feels like a combination of the loss of your first love and a good old fashioned butt whooping. Certainly, at times there is the angry one and the bitter one that sometimes whispers questions of why, but the prevailing virtue is one of thanks.

I was so blessed to have the opportunity to do what I love, serving a great community, representing a great city, working with people I appreciate and admire, essentially living my dream. It was a tremendous honor to be people’s favorite place, to be a part of proposals, anniversaries, quinceaneras, Valentine’s, proms, celebrations of all kinds and most of all people’s lives and families.

The lessons learned and experiences everyone involved had, were priceless. We really had some very special times in that little café. Some were challenging, some were flat out ridiculous but the majority of them made for great memories. RoMo’s created a countless amount of new recipes, challenged culinary thinking and processes, created hundreds of people’s best meals of their life, molded culinary careers and so much more … all in less than two years. It was truly amazing and I am blessed to have been at the helm of it all.

I was reluctant to write this because the question of what’s next is still being revealed. I guess it will have to be a surprise. What I can say is you have not tasted my last dish, San Antonio. I am barely getting warmed up. I have plans to stay very involved in the culinary scene and make some major impacts. So stay tuned and continue on this journey with me … it’s a rollercoaster, just enjoy the ride.

I can share a few of my broad goals that will somewhat foreshadow what’s next. Having traveled all over our great country I know a great city when I find one and I love San Antonio … it is home for me and my family. However, the nutritional intel of this city as a whole needs some education and drastic change, as does the majority of the country for that matter. Diabetes, obesity, heart health and overall fitness are major concerns for our city as well as responsibilities of the culinary community. One of the next restaurant concepts I am considering will face that objective head on, and with it I plan on challenging the entire thought process on nutrition while making San Antonio healthier and a bit tastier.

Secondly, I plan to continue to evolve my charity involvement. Personally I find whenever I go through something difficult, helping others always helps me get through it. Over the last month or so I have spent a lot of time with my family, as well as with some of the non-profit programs in our great city. If you have not been involved with them you should, because they are very impressive and making a difference on a daily basis. The Haven for Hope facility is simply amazing, the Food Bank is growing and doing great things, SA Youth is a great program and I can’t wait to see the impact that Rosemary’s Kitchen makes. Those are a few of the programs I like to spend my time with and I am very proud to be involved with. I definitely plan to continue to grow my involvement and try to make a positive impact on our community.

Those are the main two objectives I have at the front of my plate today and other than that I just plan on becoming a better Christian, Husband, Father, Chef and person, in that order. Lastly I just want to share my deep and sincere thanks for all of our friends/customers, family/staff and all of our supporters…we love you! As always, if you ever want any of our recipes just ask!

Walking away I have a great respect for any and everyone involved in the culinary industry, a deep sense of great accomplishment and I find myself a bit wiser and stronger from it all. So, it is farewell to RoMo’s and on to the next challenge!

What is the true measure of a man? Is it his humility in victory, his resolve in a time of loss or merely his will to compete? I know my answer to that question, you will have to figure it out for yourself.

Sincerely,

Chef Rob Yoas

You may contact me directly at robyoas@hotmail.com.

The Omni San Antonio at the Colonnade is hosting wounded warriors this Thanksgiving.

It’s easy to give thanks on Thanksgiving for the many blessings we have received over the course of a year that we can see and feel. It’s a little harder to remember to be grateful for all of the sacrifices others have made on our behalf. But the folks at the Omni San Antonio at the Colonnade, 9821 Colonnade Blvd., are offering us one such chance.

The hotel working with the organization Wounded Warriors on a Thanksgiving dinner program that will benefit soldiers who are being treated in the area. For each meal that is donated, the hotel will match it, so the soldiers can bring someone along to break bread with them.

The cost of a meal is $39.95 plus tax and a 21-percent service charge, the same as it is for any adult attending the popular buffet, which will be in the hotel’s ballroom from 10:30 a.m. to 3 p.m.

Word has only now gotten out about the offer, but in just a couple of days, 25 sponsorships had been pledged, and the hotel was hoping the final list would top 100, general manager Delfin Ortiz said.

How do you sponsor someone?

When people call to place their reservations for Thanksgiving dinner, they are asked if they want to sponsor a wounded warrior. The cost will then be added to their bill. A few people who are planning on having their turkey dinners at home have called to sponsor soldiers, Ortiz said.

“There’s been such an incredible response from our community,” he said. “This is what Thanksgiving is all about.”

If everything works out, the plan is to make the sponsorships a tradition at both Thanksgiving and Christmas.

If you want to sponsor a wounded warrior, call (210) 699-5803.