Bar Loretta – Expectations
Today we leave our lovely B&B, the Oge House, in the King William District of San Antonio, and walk on time-worn sidewalks to one of the newest restaurants in the area, Bar Loretta. It is a three-minute walk to make our 5 pm reservation, and we should get there in plenty of time. I had wanted to dine a tiny bit later but unfortunately, 5 pm was all that was available when I decided to make reservations this morning.
The reviews I read sang Bar Loretta’s praises loudly, so I try not to let my expectations rise too high. But I am excited. It is touted as the best food in San Antonio. One individual even said it was among the best three meals he has eaten in Texas, raving, “You CAN NOT pass this place up!”
Bar Loretta First Course – Green Onion Polenta Cake
Now I sit here reading the menu and want to order everything. The first course I finally decide on is a Gridled Green Onion Polenta Cake with Balsamic Wild Mushrooms, Texas Goat Cheese, and Green Onions. Sipping a glass of French champagne, I wait for the delivery of this yummy-sounding dish.
When it arrives — since Michael chose not to order a first course — I give him one bite before I even taste it. Finally, when I do take the first bite, I am transported. The combination of all these flavors and textures makes me want to take back the bite I gave away. Looking at Michael, I tell him, “Sorry, this is way too good to share.”
Bar Loretta’s Gridled Green Onion Polenta Cake with Balsamic Wild Mushrooms, Texas Goat Cheese, and Green Onions
Bar Loretta’s polenta cake is pleasingly crunchable on the outside and creamy, cheesy, and wonderfully delicious on the inside. The wild mushrooms are beautiful, perfectly prepared, and as fresh as spring. The balsamic vinegar is a slightly sweet foil for all the savory components. The goat cheese scattered on top is s-o-o-o-o good I ask my server to check with the chef to find out where it came from. Her answer when she returns is, “The goat cheese comes from our supplier. They don’t know the brand.”
I have only tasted one other goat cheese this good — one that made me swoon. That goat cheese was at a food and wine pairing dinner in New Braunfels. When I inquired as to the brand, I was informed it was from a local goat farm outside their city limits. I’m going to have to do some serious investigating. I have to believe that this goat cheese is from the same source.
Entree’s and Home
From left to right – Mustard glazed salmon with mustard crema, roasted fingerling potatoes, grilled leeks, and mushrooms. Peppered beef tenderloin with red wine mushroom demiglace, potato gruyère gratiné, and grilled asparagus. Pumpkin nut French toast brulee with salted caramel ice cream.
Our entrées arrive, artfully presented and perfectly prepared. When the last crumb is devoured we linger for a while over coffee, too full to do more than taste the pumpkin nut French toast brulee.
Finally, we make our way home along the streets of the idyllic neighborhood of 100-year-old houses. Climbing the steps to the inviting front porch of the Oge House, we sit and linger once more.
The front porch of the Oge House in the King William District, San Antonio.
Bar Loretta
Bar Loretta is a restaurant, bar & market in the heart of the King William neighborhood in San Antonio, Texas, brought to you by the partnership of San Antonio natives, Roger Herr, and award-winning CIA-trained Executive Chef Paul Petersen.
The Owner and The Chef
Roger Herr has 20 years of experience as a bar and restaurant owner and operator in New York City. He was the owner-operator of both11th Street Bar for 12 years, and Souths Bar & Restaurant for 18 years.
When I hear a restaurant is wonderful, the first thing I want to know about is the chef, and Chef Paul Petersen has quite an impressive resume. After graduating from the CIA in Hyde Park, New York, he worked at three top restaurants, in NYC: Union Square Cafe, An American Place, and the Red Cat, working alongside notable chefs Michael Romano, Larry Forgione of Iron Chef Fame, and Jimmy Bradley.
Returning to Texas, Chef Peterson opened the Little Texas Bistro in Buda, a fine-dining venue with acclaimed media recognition. However, Buda turned out to be the wrong — too far south — venue for Austin foodies. He then turned his sights to Big Bend Country, landing at the Gage Hotel in Marathon as executive chef for their restaurant. Finally, he heeded the call of his hometown, San Antonio, helping to open Bar Loretta in the King William Historic District. San Antonians and visitors alike are luckier for it!
If you ever find yourself in San Antonio, do yourself a favor, and make a reservation (available on Open Table) for dinner at Bar Loretta. UBER there and back. The King William District is not only old and historic, but parking is difficult to find. Better yet, stay at a B&B in the King William District, and walk to dinner. It is a lovely thing to do!
Bar Loretta – The Particulars
Contact Information
- 320 Beauregard St.
San Antonio, Texas 78204
King William District - Call 210.757.3607
info@barloretta.com
Hours
- Mon- Thur 4:00pm-11:00pm kitchen, bar until 2:00am
- Fri-Sat 4:00pm-12:00am kitchen, bar until 2:00am, Sun 4:00pm-10:00pm kitchen, bar until 2:00am
Places to Stay
To read more about the King William District and the Oge House, click on the following link.
https://www.charlottestexashillcountry.com/oge-house-san-antonio/
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