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USA TODAY

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. 

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TEXAS MONTHLY

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.

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ZAGAT

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

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SA MAGAZINE

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.

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TEXAS PUBLIC RADIO

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. 

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CHICAGO TRIBUNE

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. 

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SA CURRENT

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.

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TEXAS LIFESTYLE MAGAZINE

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.

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