Stefan Bowers and Andrew Goodman reimagine hotel dining here at the historic St. Anthony, in a quieter dining room than that of some of their other popular places, notwithstanding the purple LED hue. Less thematically confined too, the menu starts with the seasons and goes from there. Recent temptations included airy chicharrones with guajillo sauce and sprinkles of smoked cotija cheese, then a salad of compressed watermelon and crisp croutons of pork belly, and, bringing the table to a not-so-hushed “wow,” Parisian gnocchi (that’s the tiny dumpling made with pâte à choux) slathered with a sauce that incorporated at least five mushroom varieties and a white truffle and pine nut butter.
City: San Antonio
Cuisine: New American