Restaurant Gwendolyn

The concept of the restaurant is everything old school, using what they had and doing as they did before the break of the industrial revolution: approximately 1850. This was the last time that food was honest.

There are no blenders, mixers, choppers, ice cream machines, deep?fryers, burr sticks, nor anything else with a motor--nothing with a plug. Food machines with motors made possible an imbalance of diet that had never occurred before: we could suddenly fry enough food to make ourselves sick, we could preserve food longer than its last dangling vitamin. Refusing food-enabling machines is another way to keep the food honest, and in reasonable balance. There is not even a freezer.??No perishable ingredient may travel further than a good, strong horse.??The menu will move absolutely in lockstep with the seasons, as okra and ?eggplant taper off and leafy greens move in, we must change ourselves to ?suit the product--not the other way around. What is outside is inside.

So this restaurant is built around a rejection of the greatest part of that industrial world, and those white trucks. Every perishable ingredient we serve here comes from within 150 miles of this place, was raised in the old way, and has been handled in the old way. We know the rancher, and we know the farmer. We buy from them directly to keep the supply chain small and visible.

We buy whole animals, cut and dry-age them ourselves, and preserve them in the old, tried-and-true ways of the Victorian age, and the traditions that came before them. We smoke our own bacon, grind our own sausage, make our own orange marmalade, and can strawberries in the springtime. All fats used here we either rendered ourselves, or have been naturally crushed from a seed.

Any traditional ingredient that traveled long distances in wooden wagons in 1850--wine from Bordeaux, pepper from Malabar, coffee and sugar from the West Indies--is okay by me. They didn't kill people then, and they don't now. When possible we will favor Texan products in this also, because money spent in your community stays in your community.

Products Carried: Meat, Fish, Poultry, all live stock and fresh fruits and vegetables every perishable ingredient we serve here comes from within 150 miles.

Atmosphere: Fine Dining, Jackets for men appreciated

Cuisine: Fine Dining Restaurant, French Restaurant, Organic Restaurant, American Restaurant.

Open for : Dinner, Lunch

Alcohol: Beer/Wine

Awards: Rising Star Chef http://starchefs.com/cook/chefs/bio/michael-sohocki

Reservations: Now Open for Lunch! Monday thru Friday 11:00-2:00pm Dinner Hours: Tuesday thru Saturday 5:30-9:00pm For Reservations please call 210-222-1849 or visit the website at www.restaurantgwendolyn.com and you can make your reservations there.

Dine In: Yes

Catering: Yes