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, is legendary in the city, and Chef Brooke began her career under his close guidance early on. She used the lessons Bliss offered as a foundation on which to build her burgeoning career. Brooke was educated at the New England Culinary Institute in Vermont and 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 she should; her free spirit, Texas roots and culinary training are apparent in each and every dish. Chef Brooke has achieved her primary goal, which is to show patrons that they can enjoy well-crafted and thoughtful fare to accompany an outstanding cocktail. She is continually aspiring to deliver progressive cuisine, and she is undoubtedly succeeding, with her menus changing seasonally and always boasting innovative, Texas twists.
Her featured menu items highlight local farms and embody a well-rounded tavern menu. There aren’t just hamburgers, there are bison burgers – there are not just simple deviled eggs, there are Vital Farm eggs with pink peppercorns. The food that Chef Brooke is creating at The Esquire is worth the trip in and of itself.