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Tag Archive | "Chef Geronimo Lopez"

Botika Opens at the Historic Pearl


Botika is now open at Pearl.

Botika is now open at Pearl.

Chef Geronimo Lopez has opened Botika, a Peruvian-Asian restaurant, at the Historic Pearl. The menu features Chifa and Nikkei cuisine as well as inventive takes on classic dishes from Asia and Latin America.

Chaufa

Chaufa includes crispy pork belly and sofrito.

 “We have been working so hard and prepping for this day for the last several months,” said Lopez. “We are so thrilled to be welcoming the San Antonio community to our restaurant, and introducing them to this new flavor profile I think the city will really love.”

 Botika’s menu features picaderas like Tuna Tartare and Chifles, Pork Jowl Steamed Buns, and Duck Confit and Potato Salteñas as well as ceviches and tiraditos, like the Al Tumbo, deep-fried ceviche with tamarillo leche de tigre. Sushi rolls include the Costa Roll, with shrimp, crispy rice noodles, and sweet ají sauce, and the Sweet Plantain Uramaki Roll, with green onion, Neufchatel cheese, and spicy ‘crispies’.  Wok selections are led by the savory beef Lomo Saltado and the crispy pork belly Chaufa rice dish.

 The restaurant features an open kitchen and a sushi-ceviche bar with counter seating, plus an inviting cocktail lounge area with vibrant ambience. Botika’s cocktail menu includes a variety of sakes, rums, piscos, and cachaças. Cocktail selections include the Batucada (cachaça, lime, sugar, angostura), Güenazo Cooler (sake, canton, yuzu, lime, mint), Piscolero 101 (pisco, chicha morada, lemon, tonic), and more.

Piscolero 101

Piscolero 101

“Pearl couldn’t be more excited to be home to a groundbreaking restaurant concept for San Antonio,” said Shelley Grieshaber, culinary director at Pearl. “Chef Lopez’s interpretation of Peruvian-Asian cuisine is unique to this city. The flavors are an intricate blend of familiar and exotic, and the atmosphere is vibrant and fun. Prepare to be transported to a new culinary destination!”

Lopez was most recently the executive chef and an instructor at Culinary Arts at the Culinary Institute of America in San Antonio, where he led the opening of the school’s NAO restaurant (now Nao Latin Gastro Bar).  Including his home country of Venezuela, he has led the kitchen at top restaurants and resorts in six countries over the past 20 years.

 Botika, 303 Pearl Parkway, is open right now Monday through Saturday, 5 to 11 p.m. Extended hours, lunch service, and late night dining hours will be announced in the upcoming months. Due to limited initial opening hours, reservations are encouraged and can be made by calling 210-951-9393 or by visiting botikapearl.com.

Sweet Plantain Uramaki Roll at Botika

Sweet Plantain Uramaki Roll at Botika

There are several dining areas to choose from at Botika.

The interior of Botika

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Peruvian-Asian Flavors Coming to Botika at the Pearl


Chef Geronimo Lopez and Pearl have announced the opening of Botika, a new Peruvian-Asian restaurant. Featuring Chifa and Nikkei cuisine as well as inventive takes on classic dishes from Asia and Latin America, the restaurant will open this summer 2016 at the Pearl.

Geronimo Lopez

Geronimo Lopez

 “I am thrilled to open this new culinary gateway at the Pearl,” said Lopez. “Chifa and Nikkei were born during the waves of Chinese and Japanese immigration to Peru in the late 19th and early 20th centuries.  The new arrivals improvised, combining Asian recipes with local ingredients and spices, creating entirely new and exciting flavor profiles I think San Antonio will love.”

 “We are excited for Chef Lopez to introduce this new, imaginative concept to Pearl and to San Antonio,” said Shelley Grieshaber, culinary director at Pearl. “This global cuisine will be an experience that the city has yet to try, and we are delighted that Botika will call Pearl home.”

 The restaurant will feature an open kitchen and a sushi-ceviche bar with counter seating, plus an inviting cocktail lounge area with vibrant ambience and a wide variety of rums, piscos, and cachaças. Late-night dining service will also be available.

Lopez was most recently the executive chef and instructor at The Culinary Institute of America in San Antonio, where he led the opening of the school’s NAO restaurant (now Nao Latin Gastro Bar).  Including his home country of Venezuela, Geronimo has led the kitchen at top restaurants and resorts in six countries over the past 20 years.  For more information on Botika, please visit botikapearl.com.

botika

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NAO: A Peruvian Menu Continues ‘Celebration of Cuisines’


Nao’s new Peruvian menu launched Tuesday. Peru is the second in the Culinary Institute of America San Antonio’s Celebration of Cuisines program.

Nao is exploring new world flavors throughout the program, and executive chef Geronimo Lopez’s Peruvian-inspired menu will run six weeks until December 2.

Nao’s Peruvian menu is inspired by the history of Peru and fuses the traditional flavors of Peruvian cuisine with a modern presentation by Lopez.

Guests will be surrounded by and immersed in the music and art of the Peruvian culture while they dine on Nao’s modern interpretation of authentic cuisine and enjoy traditional beverages.

“In Peru we find the crossroads of many cultures that have collided to inspire a culinary-driven society,” said Lopez. “This entitles Peru’s culinary past to a great respect, and I feel honored to take guests on this culinary journey.”

Cocona Ceviche

One style of Peruvian Ceviche

The special Peruvian prix fixe menu features an appetizer, main course and dessert for $39. The dinner begins with a choice between Chupe Seco de Pollo y Quinoa, a traditional Peruvian casserole with corn, quinoa, ajies, peas; or Crab Cause with an aji Amarillo-lime emulsion, purple potato, avocado with amaranth sprouts.

The prix fixe continues with a choice between Arroz de Pato, roasted Duck Magret glazed with aji limo, siyau and honey with Chifa rice; or Mahi Mahi “Sudado” with Peruvian aji broth, yucca and plantain mash, crispy chorizo and heart of palm salad. The evening will end on a sweet note with Lucuma Glace o Tres Leches Sellado.

Hand-crafted by mixologist Steven Raoul Martin, Nao will feature the national cocktail of Peru throughout this installment of the Celebration of Cuisines program. Nao will craft the Pisco Sour made with pisco, lime, sugar, egg white and angostura bitters.

In the spirit of New World flavors, Nao will continue to introduce a new menu inspired by a Latin American country every six weeks. Coming up, Nao will feature Spanish Caribbean, Brazil, Argentina, Chile and Venezuela. Lopez will guide guests through their exploration of cuisines with a culturally inspired culinary tour for each installment.

Nao is a restaurant and CIA classroom dedicated to the exploration, preservation and celebration of the authentic cuisines, cultures and bounty of Latin America. Nao is open for dinner on Monday to Saturday from 5:30 to 10  p.m. Nao also offers a farmers’ market lunch on Saturday from 11:30 a.m. to 2 p.m.; Late Night at Nao on Saturday from 10 p.m. to 2 a.m.; Pop-up Taco Stand at the farmers market on Saturday from 9:30 a.m. to 1 p.m.; and Fire & Ice Happy Hours on Friday and Saturday from 5-7 p.m.

Nao is located at the Pearl at 312 Pearl Parkway. For more information, please visit www.NaoRestaurant.com. Follow Nao on Facebook @NaoRestaurant and on Twitter @NaoRestaurant.

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Fundraiser for Villa Finale to be Culinary Adventure


Look South will be an adventure inspired by the collections of Villa Finale, and is also a fundraiser for Villa Finale, a National Trust Historic Site.

The event will be at 7 p.m. Wednesday, Oct. 10, 2012 at the home of Walter Nold Mathis, 401 King William St. The evening promises music in the garden, tours of Villa Finale and dinner, a culinary journey that does “look South” prepared by top San Antonio chefs Johnny Hernandez, Geronimo Lopez and Jesse Perez.

The cuisine will be Peruvian, Colonial Spanish and South Texas Cuisine. Menus, below:

Chef Johnny Hernandez, of La Gloria, La Fruiteria and Casa Hernan

Green Chile Pork Pozole with Shrimp
Piloncillo Candied Pork Belly with White Chocolate Mole

Chef Geronimo Lopez, NAO New World Flavors, the CIA at Pearl

Ceviche with Amazonian Passion “Tiger’s Milk,” Sweet Potato Emulsion and Crispy Corn
“Chifa” Beef Tenderloin in a Sweet and Sour Sauce Peruvian Style with South American Rice and Beans

Chef Jesse Perez, Arcade, opening at Pearl 2012

Broken Arrow Wild Boar Stew and Pork Chop
Apple Cider Grits, Cranberry, On the Range BBQ Glaze

French Macarons created by Bakery Lorraine
Cocktails crafted by Olaf Harmel, of Blue Box Bar as well as wines from Republic, Latin American beers from Silver Eagle Distributor. Also, enjoy music in the garden by Adrian Quesada-Money Chicha

Festive garden attire, valet parking.

Ticket sales have been extended to Friday, Oct. 5.

To purchase your tickets, call Michael Anderson at 210-223-9800 ext. 34325.  Tickets are $250 per person, open seating; Tables for 10 are $3,000, reserved; and Special Table(s) for 10  that  includes admission for 10 guests to the director’s reception beginning at 6 p.m., with tableside beverage service and two bottles of specially selected wine for your table. $4,000.

You may also purchase tickets through www.villafinale.eventbrite.com

 

 

 

 

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