More than two years after breaking ground on South Alamo Street, The Monarch San Antonio will open March 3 in HemisFair Park Historic District.
Two of the luxury hotel’s three dining destinations are taking reservations now.
Korean-born chef Jae H. Lee brings extensive New York kitchen experience to the hotel’s food and beverage operations. His resume includes stints at Michelin-starred Daniel, L’Avenue at Saks and the since-closed Dining Room at The Met.
Lee moved to Texas in 2019 and worked in Austin and Dallas kitchens before taking the position at The Monarch, a member of the Curio Collection by Hilton.
On the ground floor of the 200-bedroom hotel, Oak & Amber will serve as the signature restaurant.
“Oak & Amber is meant to be an upscale modern interpretation of a steakhouse,” Lee said. “Its got high ceilings, arches, a soft and warm color palette, a beautiful display kitchen. We’ll showcase premium seafood, premium cuts of beef and an amazing prime rib program.”
Seventeen stories up, Aleteo will offer Yucatán cuisine, mezcal-focused cocktails and a rooftop view of downtown.
“Aleteo spans the entire upper deck of the hotel,” Lee said. “It has an amazing view of the Tower of the Americas and a full food-service menu.”
Featured dishes include octopus maya, beef rib mole, suckling pig lechon asado and dry-aged Crescent Farms duck.
For lighter fare, the Nectarie Café will serve French bistro-style food for breakfast and lunch near the lobby.
“We have a French pastry chef who makes everything from scratch,” Lee said. “All bread products in the hotel will be produced in house.”
The Lobby Bar, an extension of Oak & Amber, will feature crafted cocktails and a curated raw bar.
“It will have Happy Hour caviar service at approachable price points,” Lee said. “And the bar will have an enormous selection of wines. Over 300 labels.”
Lee spent his first eight years in Seoul, South Korea before moving with his family to New York. They settled in Jamaica, Queens.
He began his culinary career in the East Village. Over the years, he worked with a number of renowned chefs, including Andrew Carmellini, winner of multiple James Beard Awards, and Daniel Boulod, whose restaurants have won multiple Michelin stars.
Before moving to San Antonio, Lee worked at the Joule Hotel in Dallas. While there, an interviewer asked what Texas does better than New York.
“Barbecue, Tex-Mex and tacos!” Lee said. “While New York City goes a great job, Texas takes these things to the next level and makes them widely accessible. Generally speaking, what we classify as Southern cuisine, Texas does a better job of executing.”
The Monarch opens in one month. How does he feel?
“Very excited,” he said. “We’re in the middle of receiving all our products. We have 60-some odd trucks scheduled this week to bring in equipment and furniture. The food will start coming in the next week.
Reservations for Oak & Amber can be made here and for Aleteo here.
