The Esquire Tavern
Chef Brooke Smith has climbed the ranks of the culinary scene in San Antonio in an organic and grass-roots style. Her mentor, Executive Chef Mark Bliss (Bliss Restaurant), is legendary in the city, and Chef Brooke began her career under his close guidance early on. Educated at the New England Culinary Institute in Vermont, she launched her professional career at Silo and La Frite in San Antonio, Enoteca Vespaio in Austin, and the Red Star Tavern in Portland, Oregon. Brooke takes great pride in the fact that she designed the current menu at the Esquire Tavern as well as the inaugural menu at Downstairs at The Esquire, as well she should; her free spirit, Texas roots, and culinary training are apparent in each and every dish.
Having established a well-rounded & capable team in her kitchen, Brooke frequently travels the globe to train with great chefs in an effort to further her own growth and to develop new and exciting concepts. As her role in the group steadily expands, her original focus on quality remains steadfast and can be tasted in every morsel. Brooke is the very embodiment of the word “Chef”, and the food that she’s creating at Downstairs at The Esquire Tavern is worth the trip in and of itself.