Set to open March 3 in downtown San Antonio’s reimagined Hemisfair District, The Monarch San Antonio is unveiling the first details of its culinary program, a cornerstone of the hotel’s experience, led by Executive Chef Jae H. Lee, with restaurant reservations available now.
The globally trained chef will oversee all food and beverage operations across the property’s three dining destinations — Oak & Amber, Aleteo and The Nectarie Café.
Born in South Korea and raised in New York City, Chef Lee brings more than two decades of experience shaped by classical training and a global perspective, with culinary influences rooted in French, Italian, Korean and Mexican cuisines. His background spans some of New York City’s most respected kitchens, including Michelin-starred Daniel, the Dining Room at The Met, The Standard Hotel, Little Park and White Street. After relocating to Texas in 2019, Lee joined the opening team at Austin Proper Hotel before serving as chef at The Joule in Dallas.
“Each restaurant has its own identity, but they’re connected by a shared foundation,” said Chef Lee in a statement. “Technique, consistency and respect for the fundamentals and the ingredients are what allow creativity to happen. This program is about creating places people want to return to — whether they’re staying at the hotel or live down the street. I’m inspired by San Antonio, especially at a moment when the city’s culinary scene is earning national attention. It’s where deep-rooted traditions, ambitious chefs and a growing appreciation for global technique are shaping one of the most dynamic food cultures in Texas.”
The Monarch’s culinary philosophy emphasizes premium meats and seafood, market-driven sourcing and technique-led preparation, with French influence woven throughout. The three venues are designed to transition seamlessly from morning to night, offering distinct experiences that reflect both the rhythm of the hotel and the energy of downtown San Antonio.
Oak & Amber
Located just off the lobby, Oak & Amber is the hotel’s signature restaurant, anchored by a glowing mesquite-and-oak hearth where chefs cook over Texas post oak and pecan wood. The dinner-focused menu draws inspiration from Texas ranchers, Gulf waters and regional orchards, balancing elemental flavors with refined execution. Highlights include Sea Urchin with shiso, smoked roe and whiskey barrel-aged shoyu; Lobster Thermidor with béchamel, mustard and Gruyère; and a robust steak program, including a Prime Rib Trolley featuring 28-day dry-aged Texas beef ribeye, carved tableside and finished with Cabernet jus and horseradish. An extensive raw bar highlights East Coast oysters, clams, scallops and shrimp, alongside formal caviar service and a wine program featuring more than 300 labels. The space features light, neutral tones and curved architectural details, creating a luminous and inviting atmosphere that complements the restaurant’s focus on fire, finesse and precision. To book a reservation at Oak & Amber, visit OpenTable.
Located just off the lobby, Oak & Amber is the hotel’s signature restaurant, anchored by a glowing mesquite-and-oak hearth where chefs cook over Texas post oak and pecan wood. The dinner-focused menu draws inspiration from Texas ranchers, Gulf waters and regional orchards, balancing elemental flavors with refined execution. Highlights include Sea Urchin with shiso, smoked roe and whiskey barrel-aged shoyu; Lobster Thermidor with béchamel, mustard and Gruyère; and a robust steak program, including a Prime Rib Trolley featuring 28-day dry-aged Texas beef ribeye, carved tableside and finished with Cabernet jus and horseradish. An extensive raw bar highlights East Coast oysters, clams, scallops and shrimp, alongside formal caviar service and a wine program featuring more than 300 labels. The space features light, neutral tones and curved architectural details, creating a luminous and inviting atmosphere that complements the restaurant’s focus on fire, finesse and precision. To book a reservation at Oak & Amber, visit OpenTable.
Aleteo
Rising 17 stories above downtown, Aleteo, meaning “flutter” in Spanish, is a rooftop restaurant and bar informed by movement, energy and altitude. Drawing inspiration from Yucatán cuisine, the menu pairs vibrant flavors with bold preparations alongside mezcal-focused cocktails. Highlights include Octopus Maya with bone marrow, salsa macha and wild greens; Beef Rib Mole with grilled allium and salsa verde; Suckling Pig Lechon Asado with yuca fries and cilantro-cumin rice; and Dry-Aged Crescent Farms Duck, featuring a breast dry-aged in-house for seven days with confit leg. A dedicated “Raw and Cured” section of the menu features aguachiles, ceviches and tartares, while a selection of more than half a dozen house-made salsas underscores the restaurant’s focus on balance and heat. Aleteo’s tortilla program features imported corn ground in-house on volcanic stone, with tortillas made fresh to order using traditional techniques. With indoor and outdoor seating commanding the most impressive views of the city, Aleteo anchors the rooftop as a destination defined as much by its vantage point as by its approach to Yucatán-inspired cuisine. To book a reservation at Aleteo, visit OpenTable.
Rising 17 stories above downtown, Aleteo, meaning “flutter” in Spanish, is a rooftop restaurant and bar informed by movement, energy and altitude. Drawing inspiration from Yucatán cuisine, the menu pairs vibrant flavors with bold preparations alongside mezcal-focused cocktails. Highlights include Octopus Maya with bone marrow, salsa macha and wild greens; Beef Rib Mole with grilled allium and salsa verde; Suckling Pig Lechon Asado with yuca fries and cilantro-cumin rice; and Dry-Aged Crescent Farms Duck, featuring a breast dry-aged in-house for seven days with confit leg. A dedicated “Raw and Cured” section of the menu features aguachiles, ceviches and tartares, while a selection of more than half a dozen house-made salsas underscores the restaurant’s focus on balance and heat. Aleteo’s tortilla program features imported corn ground in-house on volcanic stone, with tortillas made fresh to order using traditional techniques. With indoor and outdoor seating commanding the most impressive views of the city, Aleteo anchors the rooftop as a destination defined as much by its vantage point as by its approach to Yucatán-inspired cuisine. To book a reservation at Aleteo, visit OpenTable.
The Nectarie Café
Designed as a serene retreat just off the lobby, The Nectarie Café is a light-filled, French-influenced bistro serving breakfast and lunch with an emphasis on freshness and ease. The café offers La Colombe coffee and Rare Tea Co. single-origin loose-leaf teas, alongside a pastry program rooted in French laminated doughs with German and Texan nods, including Nutella Cruffin, Almond Croissant, Franzbrötchen and Smoked Jalapeño & Cheddar Kolache. The full-service menu centers on classic, well-executed dishes such as Beef Skirt Steak Frites with peppercorn sauce, house-cut frites and herbed aioli; Chicken Paillard à la Française with lemon caper sauce, parsley, rocket and fromage blanc; and Salade Nicoise with seared Big Eye Tuna, haricot vert, confit potato, tomato and egg. A convenient take-out window serves park visitors and downtown locals, positioning the café as both a neighborhood touchpoint and a casual extension of the hotel’s dining program.
Designed as a serene retreat just off the lobby, The Nectarie Café is a light-filled, French-influenced bistro serving breakfast and lunch with an emphasis on freshness and ease. The café offers La Colombe coffee and Rare Tea Co. single-origin loose-leaf teas, alongside a pastry program rooted in French laminated doughs with German and Texan nods, including Nutella Cruffin, Almond Croissant, Franzbrötchen and Smoked Jalapeño & Cheddar Kolache. The full-service menu centers on classic, well-executed dishes such as Beef Skirt Steak Frites with peppercorn sauce, house-cut frites and herbed aioli; Chicken Paillard à la Française with lemon caper sauce, parsley, rocket and fromage blanc; and Salade Nicoise with seared Big Eye Tuna, haricot vert, confit potato, tomato and egg. A convenient take-out window serves park visitors and downtown locals, positioning the café as both a neighborhood touchpoint and a casual extension of the hotel’s dining program.
The Lobby Bar
At the heart of the hotel, The Lobby Bar sits beneath the showstopping cantilevered staircase, connecting the architecturally striking lobby with signature restaurant Oak & Amber. Featuring an open layout and custom waterfall lighting, the space creates a luminous setting. The Lobby Bar menu is refined yet approachable – from a Caviar Happy Hour alongside expertly crafted cocktails to a curated Raw Bar, a handcrafted Signature Burger with brisket and dry-aged beef tallow served on a sesame gruyere bun and the bar-exclusive French Dip Sandwich, served on house-baked bread with shaved prime beef ribeye, creamy horseradish, au jus and rosemary beef tallow fries.
The Monarch San Antonio opens March 3, with room and restaurant reservations now available. For more information or to book a stay, visit TheMonarchSA.com.
