San Antonio’s St. Anthony Hotel to open new restaurant celebrating local culinary roots

SAN ANTONIO—The St. Anthony hotel is introducing the new Esencia restaurant, blending Spanish, Mexican, and Asian culinary traditions. Led by San Antonio chef Leo Davila, the 130-seat restaurant is scheduled to open this winter inside the historic downtown hotel. It will feature a two-level dining room, private dining spaces, craft cocktails, and a menu shaped by Davila’s Mexican and Chinese heritage.

Esencia aims to reflect what the hotel describes as the “diverse, dynamic and deeply rooted” culinary spirit of modern San Antonio. The menu will highlight Texas beef, wild game, Gulf seafood, and heirloom vegetables, with dishes merging regional flavors with New American techniques. Offerings include carne asada frites with Wagyu ribeye and Asian chimichurri; a reimagined arroz con pollo featuring cornish hen ballotine with mole amarillo and squash fried rice; a modern take on beef and broccoli with Asian-spiced Wagyu tartare and broccoli mole; and Duck & Flower, prepared with Asian-spiced duck breast and hibiscus-pecan mole.

Esencia is more than a name—it’s a philosophy,” says Davila. “In Spanish, Esencia means ‘essence,’ and our mission is to capture the true essence of San Antonio cuisine. This city has a story to tell, and food is my way of sharing it. Bringing Esencia to life has been a dream come true—every detail, every guest, and every dining experience matters. For too long, San Antonio has been overlooked in the Texas culinary landscape. That changes now. My team and I are proud to be part of a new wave of chefs highlighting the depth, heritage, and creativity that make this city extraordinary—and to help put San Antonio firmly on the ‘new Tejano’ culinary map.”

Several dishes will incorporate personal touches from Davila’s upbringing, including his Barbacoa & Big Red Tacos, a tribute to the west side of San Antonio, where Davila grew up. The dish is updated with pickled watermelon rind, a nod to his grandfather’s fondness for the fruit.

The beverage program will include Asian spirits, tequilas, mezcals, Texas whiskeys, and a range of wines. Cocktails will feature the Smoked Old Fashioned, made with an exclusive bourbon from Anacacho Coffee & Cantina’s Barrel Program in partnership with Garrison Brothers, and the Cherry Blossom Sour with sake, gin, lemon, cherry blossom honey, and egg white. The wine list will highlight producers from Texas, the West Coast, Mexico, and select international regions.

Esencia’s design draws from San Antonio’s Spanish and multicultural history, incorporating a cantera stone fountain, wrought-iron details, terracotta and sage tones, and painted sunset clouds created by local artist Regina Moya. The main dining room is intended to resemble a Spanish courtyard, complete with olive trees and warm lighting. Private dining options will include the Main Room, with a 14-foot mahogany table; the Shanghai Room, with Asian-inspired elements; and a mezzanine seating up to 40 guests.

“We are thrilled to unveil Esencia to the public soon,” says Maria Martinez, general manager. “The restaurant is a natural extension of our hotel’s legacy and of San Antonio’s vibrant culinary culture. Esencia is not only an exceptional amenity for our hotel guests but also a gathering place for our San Antonio community.”