A cozy, romantic venue, Gwendolyn is an ideal place for a first date, anniversary or if you're simply a foodie who appreciates impeccable food.
Nowhere in town can one find a more convincing dedication to the customer, to the way food is prepared and presented, and to a fidelity to the “old” ways.
Old-world techniques” meet “farm-to-table” ingredients at this “high-end” Downtown American, where a “pre-industrial kitchen” employs “passion” – but “no modern machines
It’s a fitting old-school finale to a fine meal that, bite after bite, reminds us that anything worth doing is worth doing well.
Michael Sohocki has made a name for himself as a chef with exacting standards, and a strict philosophy. A philosophy that puts intentional limitations on what he cooks and how he cooks it.
Sohocki cooks highly seasonal multicourse meals using only items available before the Industrial Revolution. That means no mixers, deep fryers or anything with an electrical plug.
Sohocki, who champions pre-industrial 1850s technology and locally sourced ingredients at Restaurant Gwendolyn, will share his findings on Wednesday, August 7, during the 2019 American Culinary Federation Conference in Orlando, Fla.
Tucked away on a quiet perch above a bend in San Antonio’s River Walk, Restaurant Gwendolyn makes you feel as if you’re sitting somewhere in Europe, far away from the mundane.