San Antonio, a UNESCO-designated “Creative City of Gastronomy,” is celebrated for its bold flavors, rich heritage and deep roots in community, from the Chili Queens who invented and served chili in historic Market Square to modern iterations getting recognized by James Beard and, now, the Michelin Guide. But for those looking to go beyond the everyday menu and guest experience and opt in for something truly one-of-a-kind, it’s time to sit down at the chef’s table, which offers a front-row seat to culinary creativity — and sometimes even its inception. These intimate, chef-guided dining experiences blur the line between kitchen and dining room, giving guests a taste of the imagination, skill and passion that drive top local chefs and restaurants. And you may be wondering, like I did, who benefits most? The chefs, who use these experiences as a playground for experimentation or the guests who savor rare dishes, paired wines and personal stories from the chefs themselves? Dive in or “dine in” to find out!
Cured at Pearl: Chef Steven McHugh
At Cured, James Beard-nominated Chef Steven McHugh runs his chef’s table with the same spirit that earned him acclaim: whole-animal butchery, creativity on the fly and a dash of whimsy. “We use the whole pig and half a cow, for example,” explained McHugh.
Guests never quite know what they’ll find, because the menu changes “at my whim.” One constant, however, is a 48-day dry-aged steak sourced from HeartBrand Akaushi beef. “Some of the best beef in the state,” said McHugh. “It’s dry-aged in a Meatico cabinet imported from Italy, and the steak is so rare that you’ve got to do the chef’s table to try it, as we only get seven out of every rack.”
From pasta with stuffed squash blossoms to unexpected cuts like picanha or even rabbit delivered by local ranchers, the chef’s table highlights ingredients too limited or unusual for the regular menu. “It’s all things I might only have one or two of — stuff you won’t find on the regular menu. Something I’m ideating on and playing around with,” he added.
But the experience is more than food. “My favorite people that come to the chef’s table … they go, oh my God, I’ve never had rabbit or squash blossoms or bone marrow, and I’ve always wanted to try it. And they are adventurous. Those are the tables that make me so happy,” McHugh added.
Highlights often include a bone marrow paired with seafood, a quirky staple where servers upsell a bone marrow “luge” of bourbon or sherry. “It’s very interactive and so much fun,” promised McHugh. Cured’s chef’s table includes five courses (plus an amuse-bouche), with wine pairings available, making it not just dinner — but a conversation with one of San Antonio’s most exceptional chefs.
Photography reprinted with permission from Cured by Steve McHugh & Paula Forbes, copyright © 2024. Photographs by Denny Culbert. Published by Ten Speed Press, a division of Penguin Random House, LLC.
Brasserie Mon Chou Chou
Brasserie Mon Chou Chou: Chef Laurent Réa
At Mon Chou Chou, Chef Laurent Réa’s “La Table de Chou Chou” offers a more formal and regional French experience. “The goal was to provide a different experience for the guest and also for the kitchen,” he shared. “We’re elevating the French comfort food we do at the restaurant and focusing on some specific regions and pairing the wines with the regions.”
Four times a year, Réa crafts a seven or eight course menu highlighting the flavors of places like Alsace, Lyon or the South of France. Each dinner begins with a regional introduction from the sommelier and maître d’, describing terroir, culture and history. Guests enjoy appetizers and Champagne before sitting down for the courses.
Recent highlights included a sweet onion tart with anchovy and olives, a baby squash with braised lamb shank and Mediterranean branzino, as well as a multi-course tasting experience featuring curated selections from Maison Paul Déthune, a prestigious Grand Cru Champagne producer. “I describe the dish when they bring it — the history of the dish and its complexity,” he noted.
The exclusivity only adds to the allure. “As soon as we post about it, we’re pretty much fully booked within two weeks,” said Réa. For him, the joy lies in connecting with diners directly.
“It’s about the close connection with the guests and getting to fully see their excitement after the dinner — that’s really the best part,” he added.
Clementine: Chefs Elise and John Russ
Chef John Russ and pastry chef and wife, Elise, bring a playful, family-style approach to Clementine’s tasting menu, simply called “Feed Me.” And, boy, do they ever! Inspired by a small neighborhood restaurant where John worked as a young man in New Orleans but rooted in Southern sensibility, it reflects whatever ingredients excite the team each season.
“The things we love are seasonal right now and have been waiting all year to do something with; there’s the hope our guests love it, and that’s the kind of emotion that goes into the ‘Feed Me,’ dining experience,” explained Russ.
Around sixty percent of Clementine’s guests choose the experience, which typically includes cold and warm apps, veggie and starch dishes, an entrée, pre-dessert, dessert and mignardise.
“One of the things we work hard to do is meet people where they are,” said Russ. “We just work really hard to demystify dining — not make it everyman food, but give that space really solid, honest and delicious food, presented in a way that allows the meal to progress all the way to dessert.”
Favorites over the last year have included a peach salad, a squid ink pasta with a five-minute tomato sauce, duck confit with red lentil fritters and garlic sauce and Elise’s beloved strawberry shortcake — a once-a-year treat that Russ calls “the best thing in the world.”
For Russ, the joy is twofold: “It’s training a whole new generation of cooks … and the other 50 percent is hearing people say, ‘I never thought these two things would go together.’ That’s a huge amount of fun.”
Supper at Hotel Emma: Chef Geronimo Lopez
At Hotel Emma’s Supper, Chef Geronimo Lopez revived the chef’s table to create a laboratory for ideas. “When I got there, I thought it was something worth rescuing,” he recalled. “And the team agreed it was fun to create a menu and use that space like a lab to develop recipes and things we like that can, in turn, become part of the staple menu at Supper.” Currently offered Friday and Saturday nights in two seatings of six, the experience is highly limited and intentionally personal. “We don’t want it to become a massive situation. Supper has a way of doing things we care deeply about. This gives us the chance to be more creative and have fun,” he said. The menu changes every two to three weeks, driven by seasonality and farmers’ offerings. Lopez mentioned winter plans with Axis venison and other regional specialties. “It’s especially exciting for people coming to the hotel; they get to taste what’s unique and interesting around San Antonio and Texas.” Guests often walk away appreciating not only the food, but also the intimacy. “At the chef’s table, they have a very up-close experience … one of the best experiences they can sign up for,” said Lopez confidently. “For any foodies that really love food, it’s such a complementary take on the whole dining experience, because as guests we barely get to see that … sit down and have a conversation with the chef and why he does what he does,” he said.
Bliss: Chef Tony Hernandez
At Bliss, Chef Tony Hernandez has perfected the art of bringing diners into the heart of the kitchen. “We’re about to celebrate 14 years in February [2026],” he said. “We’re the only restaurant in San Antonio where you’re able to dine in the kitchen. We designed it specifically for a chef’s tasting.”
The chef’s table seats six to ten (typically as one party) for a seven-course menu with optional wine pairings, offered Tuesday through Saturday nights. The table itself is actually in the kitchen, surrounded by glass, so regular diners are also part of the action, but only chef’s table guests have a front row seat.
“It’s literally in the kitchen and it’s really, really cool,” confirmed Hernandez. “We have a beautiful table right in the middle of everything. You’re off our line but you’re actually in the kitchen.”
Some of Hernandez’s signature dishes include braised octopus with a coriander dressing, white bean purée and avocado mousse, as well as a braised beef tongue (lengua) dish with salsa negra and green mole, not to mention seasonal specials like tempura fried soft-shell crab with a tomato coulis and fennel-tomato-corn salad.
“Favorite thing? Just getting to meet my guests and getting to interact on a one-on-one basis. I love it … creating a great experience for them,” offered Hernandez. For this chef, all challenges are just blessings.
“We don’t look at it as a challenge at all. We look at it like we’re blessed. Plus, it’s a well-oiled machine at this point,” he added.
A Culinary Invitation
San Antonio’s chef’s tables aren’t just meals — they’re journeys. They take you behind the pass, into the minds and imaginations of some of the city’s most talented chefs. Whether it’s the whole-animal creativity at Cured, the regional French deep dives at Mon Chou Chou, the playful “Feed Me” at Clementine, the experimental lab at Supper, or the kitchen-immersed energy at Bliss, each experience offers something delightfully rare and unforgettable.
So, next time you’re craving more than just dinner, consider reserving a seat at one of our city’s top chef’s tables. Because in San Antonio, the best meals aren’t just eaten — they’re shared, savored and revered.
