The Monarch San Antonio raises the bar
Set to open March 3 in downtown San Antonio’s reimagined Hemisfair District, The Monarch San Antonio is unveiling the first details of its culinary program, a cornerstone of the hotel’s experience. Led by globally trained Executive Chef Jae H. Lee, the program spans three distinct dining destinations plus a signature lobby bar, positioning the hotel as a compelling new dining address for travelers and locals alike.
Need more? Read more: 10 unforgettable Texas Valentine’s Day experiences for 2026
New luxury dining arrives in San Antonio
More than a collection of hotel restaurants, The Monarch’s culinary program reflects a commitment to craft, education and place. While informed by global technique, the menus prioritize sourcing from Texas producers whenever possible, allowing seasonality and regional excellence to guide the plate without constraining creativity.
Born in South Korea and raised in New York City, Chef Lee brings more than two decades of experience shaped by classical training and a global perspective, with culinary influences rooted in French, Italian, Korean and Mexican cuisines. His background includes some of New York City’s most respected kitchens, including Michelin-starred Daniel, the Dining Room at The Met, The Standard Hotel, Little Park and White Street. After relocating to Texas in 2019, Lee joined the opening team at Austin Proper Hotel before serving as chef at The Joule in Dallas.
The Monarch’s culinary philosophy emphasizes premium meats and seafood, market-driven sourcing and technique-led preparation, with French influence woven throughout. Each venue is designed to transition seamlessly from morning to night, reflecting both the rhythm of the hotel and the energy of downtown San Antonio.
Oak & Amber
Located just off the lobby, Oak & Amber is the hotel’s signature restaurant, anchored by a glowing mesquite-and-oak hearth where chefs cook over Texas post oak and pecan wood. The dinner-focused menu draws inspiration from Texas ranchers, Gulf waters and regional orchards, balancing elemental flavors with refined execution.
Highlights include Sea Urchin with shiso, smoked roe and whiskey barrel-aged shoyu, Lobster Thermidor with béchamel, mustard and Gruyère and a robust steak program anchored by a Prime Rib Trolley featuring 28-day dry-aged Texas beef ribeye carved tableside and finished with Cabernet jus and horseradish. An extensive raw bar showcases East Coast oysters, clams, scallops and shrimp, complemented by formal caviar service and a wine program featuring more than 300 labels. Reservations are available via OpenTable.
Aleteo
Rising 17 stories above downtown, Aleteo, meaning “flutter” in Spanish, is a rooftop restaurant and bar informed by movement, energy and altitude. Drawing inspiration from Yucatán cuisine, the menu pairs vibrant flavors with bold preparations alongside mezcal-forward cocktails.
Menu highlights include Octopus Maya with bone marrow, salsa macha and wild greens, Beef Rib Mole with grilled allium and salsa verde, Suckling Pig Lechon Asado with yuca fries and cilantro-cumin rice and Dry-Aged Crescent Farms Duck, featuring a breast dry-aged in-house for seven days with confit leg. A dedicated Raw and Cured menu features aguachiles, ceviches and tartares, while a selection of house-made salsas underscores the restaurant’s focus on balance and heat.
Aleteo’s tortilla program features imported corn ground in-house on volcanic stone, with tortillas made fresh to order using traditional techniques. With indoor and outdoor seating offering sweeping views of the city, the restaurant anchors the rooftop as a destination defined as much by its vantage point as by its approach to Yucatán-inspired cuisine.
The Nectarie Café
Designed as a serene retreat just off the lobby, The Nectarie Café is a light-filled, French-influenced bistro serving breakfast and lunch with an emphasis on freshness and ease. The café offers La Colombe coffee and Rare Tea Co. single-origin loose-leaf teas, alongside a pastry program rooted in French laminated doughs with German and Texan nods, including Nutella Cruffin, Almond Croissant, Franzbrötchen and Smoked Jalapeño & Cheddar Kolache.
The full-service menu centers on classic, well-executed dishes such as Beef Skirt Steak Frites with peppercorn sauce, house-cut frites and herbed aioli, Chicken Paillard à la Française with lemon caper sauce, parsley, rocket and fromage blanc and Salade Niçoise with seared Big Eye Tuna, haricot vert, confit potato, tomato and egg. A convenient take-out window serves park visitors and downtown locals, positioning the café as both a neighborhood touchpoint and a casual extension of the hotel’s dining program.
The Lobby Bar
At the heart of the hotel, The Lobby Bar sits beneath the showstopping cantilevered staircase, connecting the architecturally striking lobby with signature restaurant Oak & Amber. Featuring an open layout and custom waterfall lighting, the space creates a luminous setting.
The Lobby Bar menu is refined yet approachable, from Caviar Happy Hour and a curated raw bar to a handcrafted Signature Burger made with brisket and dry-aged beef tallow on a sesame Gruyère bun and the bar-exclusive French Dip sandwich, served on house-baked bread with shaved prime beef ribeye, creamy horseradish, au jus and rosemary beef tallow fries.
The Monarch San Antonio opens March 3, with room and restaurant reservations now available. For more information or to book a stay, visit themonarchsa.com.
