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SAN ANTONIO, TEXAS, USA -- If you're looking for gourmet cuisine, impeccable service and a romantic atmosphere, look no further than San Antonio's Francesca's at Sunset, located at the Westin La Cantera Resort.
They don't call it Francesca's at Sunset for nothing. Try to time your dinner so you can advantage of nature's daily light show in the sky. Weather permitting, you might even want to dine al fresco on the restaurant's heated patio. You and your significant other will be gazing into each other's eyes and falling in love all over again.
OK, now that I've got that bit of sticky stuff out of the way, let me assure you that you don't have to be in love to enjoy Francesca's (thank God). The food here is so delicious, who needs romance?
I won't recommend specific dishes with one exception, as the menu changes seasonally. Know that Francesca's always has an eclectic mix of meat poultry and seafood, and you can always expect at least one game dish on the menu, as well as one vegetarian entree. About the only staple that remains throughout the year is the restaurant's unique Caesar Salad. Chef de Cuisine Jesse Perez says they once tried to give the popular starter a rest for a season, but the outcry from Francesca's guests was so loud and so immediate, it quickly (and permanently) rreturned to the menu. Not surprising. This is the most balanced Caesar dressing I've ever had the pleasure to feast upon -- with perfect amounts of anchovies and lemon. The presentation is as spectacular as the dish's flavors and textures -- an architectural tower of Romaine Lettuce leaves, corraled by a thin cheese wafer.
A Collaborative Success
The menu at Francesca's at Sunset is a collaborative effort between consulting celebrity chef Mark Miller (of Coyote Cafe and Sage fame), La Cantera Executive Chef John Northcutt, and Francesca's at Sunset's Chef de Cuisine Jesse Perez. The result is fare with a distinctive Southwest and Texas flair, but taken to a new level of elegance, quality and sophistication.
When asked how much Miller actually effects the restaurants innovative menu, Perez and Northcutt admit his input s substantial, although at times subtle. The two chefs claim they can develop a dish to near perfection, then Miller will come in give a small tweak, add or subtract an ingredient, and elevate the dish to a loftier level of culinary perfection.
Chef de Cuisine Jesse Perez credits Miller as his teacher, his mentor and his father figure when it comes to matters of cooking and food. "Having Chef in the kitchen is a challenge, but I always learn so much," says Perez. "One of the greatest things about Mark Miller as a teacher is that he allows me to make my own mistakes. He's allowed me the foundation to learn from what I did wrong, for how else could I learn how to make it right? He makes you think about what you are doing and why."
Chef Jesse Perez -- A Surprising Career Choice
After finishing college in Michigan on a sports scholarship, San Antonio native Jesse Perez (pictured at the top of this page) returned home as quickly as he could. Instead of going into teaching as his family and friends expected, he got a job cooking at La Cantera's coffee shop. He loved the job so much, he worked his way up through the ranks to become Chef de Cuisine at one of his hometown's finest restaurants, under the tutelage of one of the world's most knowledgeable respected chefs.
Now that Francesca's is a success, Mark Miller comes back a few times a year, to help with new menus and host special wine dinners and other events at the restaurant. In between, Jesse often travels to meet the globetrotting super chef, to promote Francesca's at culinary events, or to work as a liaison between Miller and the Francesca's at Sunset kitchen. Perez says each time he and Miller get together, he comes away with new ways to marry and/or contrast flavors.
Like the restaurant's signature Caesar Salad, all of the dishes at Francesca's have great balance, something Perez says he learned from Miller. "He always challenges me to think about foods and flavors, what works with what and why."
Miller also challenged Jesse about wine, encouraging him to complete his sommelier training and certification (the resort boasts three sommeliers on staff).
The young chef says he wouldn't have it any other way. "I couldn't put a price on my relationship with Mark Miller. I love the man and I respect him so much, that even when he is being critical, it is positive. He might stand 5'6", but in the kitchen,he's a giant."
Teacher and student both exhibit outwardly high levels of passion and enthusiasm when it comes to food and cooking. Watch Jesse talk about the different types of chili peppers or the way to make tamales or a good mole and you'll see his eyes sparkle and a happy smile dominate his face. These are the foods of the land and the people where he grew up. He loves them and knows them intimately well. Perez says Southwestern cuisine and a love of cooking is in his blood. His dad loved to barbecue and would always make his own seasoning blends. His grandmother would always make moles and salsas. His mom, a dietitian, used to cook at a nursing home, a job her son has tremendous respect for because of the necessary attention to detail it entails.
Like anyone with a true passion, Jesse is a born teacher who loves to share his knowledge with others. The employees of Francesca's know the foods and wines served there inside and out, something Jesse deems essential to their ability to properly serve their customers. They do an outstanding job at helping guests navigate through the menu and wine list. They know how to be attentive to a diner's every need without hovering, thereby adding to the restaurant's romantic nature.
Besides his staff, the public Perez regularly teaches cooking classes at San Antonio's Central Market. If you can manage to attend any of his classes you'll leave with a lot more knowledge than when you entered, and you'll have a great time while learning.
For now, Jesse Perez intends to concentrate on making Francesca's at Sunset the finest restaurant it can possibly be. (We think he's doing an excellent job.) Someday, years down the line, he thinks he might like to own his own restaurant. He says it will definitely be in San Antonio, as this is his home and he can't see living anywhere else. He envisions his restaurant as a councesy place where the food will be the focus, much like it is at Francesca's at Sunset.
No matter where this talented chef is cooking -- at Francesca's at Sunset, at a food festival or event, or someday at his own restaurant -- his food is well worth going out of your way for. You'll enjoy a memorable meal full of complex intense flavors, perfectly balanced.
PracticalitiesFrancesca's at Sunset is located in the Westin La Cantera Resort, located at 16641 La Cantera Parkway in San Antonio. Call 800-WESTIN-1 toll free for reservations or visit www.WestinLaCantera.com for more information.
For a schedule of Cooking Classes offered by Jesse Perez and others at San Antonio's Central Market, click to www.centralmarket.com/cm/cmClasses-SA.jsp.
Recipes from Chef Jesse Perez
In case you can't wait to taste some of Chef Jesse Perez's fabulous cuisine, we were able to convince him to share some of his recipes (see the Related Recipes section below) that you can make at home in the meantime.
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