• Restaurant Recommendation: Gallery on the Park

    The Historic St. Anthony Hotel debuts a new restaurant.

     
    FROM THE Winter 2019 ISSUE
     
  • Restaurant Recommendation: Gallery on the Park

    The Historic St. Anthony Hotel debuts a new restaurant.

     
    FROM THE Winter 2019 ISSUE
     

The St. Anthony Hotel in San Antonio recently launched Gallery On the Park, its newest eatery. The restaurant is nestled in the St. Anthony atrium with floorto-ceiling views of the historic Travis Park. The wall space in the restaurant is decorated with works of art, which are available for purchase. The Gallery On the Park menu features creative twists on Texas regional cuisine such as the BBQ salmon Cobb, the New York Strip B.L.T. or the pork belly grilled cheese.

“As we’re part of a hotel that was established by Texas’ great cattle barons, it’s only fitting that our culinary focus be on the most delicious facets of Texas-centric cuisine,” says Mark Yanke, president and managing director of The St. Anthony Hotel. “Redefining the property’s culinary experience is the next step after The St. Anthony Hotel’s multimillion-dollar restoration. Our atmosphere is transformative; it’s a setting that transcends time and surpasses the standards for luxury service. Now with Gallery On the Park, our food and beverage experience is just as evocative.”

Every gathering at the ranch is steeped in the history and legends of Cowtown.

 

If there is a better hair-of-the-dog drink than a bloody mary, we sure don’t know what it is. Visit Beaumont shared its recipe for a tasty Sunday brunch cocktail, and they even made it for eight, so you can treat your friends!

 

Born and raised in Bryan, about 90 miles east of Village of Salado, Chadley Hollas, Village of Salado’s director of tourism, says he came to the town with one goal: to help Salado become Texas’ best small destination. His favorite thing about his adopted hometown is the people. “They are quirky, creative and hospitable—a neat combination that makes for many good conversations,” says Hollas.