We’re always on the hunt for our new favorite place to snag dinner – and once we started seeing inklings of Botika on social media, we were pumped to try it. We anxiously awaited all Spring and and tidbit of Summer, looking at delicious updates via their Instagram on what we had in store. Chef Geronimo Lopez leads Botika’s Chinese and Japanese-Puruvian-fusion. Botika moved to San Antonio’s best piece of real estate, the Pearl Brewery. With neighbors like Southerleigh, Cured and Supper, Botika had to stand on it’s own – and secret’s out, they’ve knocked it out of the park.
The restaurant space is rich with color and is bright and airy. Every detail from the subway tiled open kitchen to the brightly-colored tassels on the bar-stools are fantastic. They’re currently open from 5P-1A, with late night offerings on the weekends. The menu is small, but full of unique pairings. I don’t even use unique lightly – truly unique. For starters we went with the steamed buns with jowels and a pickled slaw. This was where the Japanese-inspired cuisine came into play. The buns were so perfectly made, and the slaw tangy that they only accentuated the meat – there were no frills here. Each ingredient did it’s own thing to make the other shine.
"Each ingredient did it’s own thing to make the other shine."
Botika offers a number of various sushi and shashimi – their ingredients are fresh and the staff is happy to tell you what they have to offer. While we opted to skip out this time (Mainly because we were ravenous and sushi sometimes doesn’t do it) – We can’t wait to try it out the next time. For our entrées we opted for the Shrimp and Almond fried rice and the Lomo Saltado. Their dishes are served family style, so if you’re craving more than one dish – you’re in luck because you get to share. The Shrimp and Almond fried rice was stellar – it’s not your traditional fried rice, but you won’t find any complaints from us. The rice is washed in habanero water that gives the overall palette a kick – but the creamy-taste of the almonds and vegetables give great balance. We (okay, me) literally scooped up every last bit of this dish. The Lomo Saltado in the most simple of terms is like a take on poutine. Beef tenderloins, red onions, an almost gravy-like sauce and fried egg top crispy french fries. This dish was a complete 180 from everything we’ve had – it’s rich, and a little heavy, but definitely something we’ve never had before.
Botika does a great job of marrying flavor profiles and utilizing key ingredients. Something we saw an abundance of was matcha green tea both on the cocktail and dessert menu. Patricio had one of the best summer cocktails we’ve ever tasted – Matcha Green Tea and sake were the highlights with a hint of cucumber. And don’t even get us started on fried green-tea icecream. Seriously – don’t get us started, because I’m craving it as we speak.
Let’s cut it short –
Make a reservation.
Go. Enjoy. You’ve probably never had food quiet like this, especially in San Antonio. The staff is super accommodating and the kitchen’s quick without any flaws in sight. Botika has made a home at the Pearl Brewery and etched a space on our favorite’s list.