Background

In February 2016, the City issued a Request for Interest (RFI) to solicit a devel-

oper and operator(s) for culinary concepts in 3 buildings in Maverick Plaza

and programming concepts for Maverick Plaza. The City received 2 pro-

posals and the evaluation committee recommended Chef Johnny Hernan-

dez. The Neighborhoods and Livability Council Committee was briefed on

the proposal at their October 2016 Council Committee meeting. Over the

past year, the City has worked with Chef Johnny Hernandez to develop a

design concept and program plan for Maverick Plaza.

The Concept Includes 3 Distinct Restaurant

Concepts Representing a Total Investment

of $7.6 M

Chef Johnny Hernandez’s

Mexican restaurant will come

to life in a culinary mapping

that takes you on a journey

through the Mesoamerican

culture of the Maya, meticu-

lously exploring its evolution

thru the prism of Spanish col-

onization. Hernandez is one

of the country’s premier Mexican cuisine chefs and a recognized authority

on Mexican cuisine and culture. Born and raised in a community of first-

generation Mexican Americans, Hernandez attended the Culinary Institute

of America and then became a restaurateur and entrepreneur with multiple

local, national and international restaurants centered on authentic and ac-

cessible interior Mexican cuisine. In 2016, Hernandez served as Guest Chef for

President Barack Obama. He has appeared on Travel Channel’s Bizarre

Foods with Andrew Zimmerman, Cooking Channel’s Man Fire Food and

Simply Ming and as a guest judge on Bravo’s Top Chef.

Acequia, a Spanish inspired restaurant by

Chef Elizabeth Johnson will reinterpret the

region’s Spanish heritage with the area’s

indigenous ingredients, utilizing native

crops like mesquite, nopal, agarita, chile

pequin and pecans, as well as ingredi-

ents and flavor profiles introduced by colonial Canary Islanders whose cui-

sine shaped the making of what many understand to be Tex Mex cuisine.

Johnson is the owner of Pharm Table, a restaurant which redefines health

food and promotes anti-inflammatory foods. Her restaurant embraces her

anthropological approach to cuisine, mixing Ayurvedic cooking techniques

with Latin, Asian and Persian dishes. The restaurant received the 2017 San

Antonio Express News’ “Critic’s Choice for Best Vegan and Vegetarian Res-

taurant” and “Best of City for Eating Well” by SA Magazine and “Best of

2016” by the SA Current. From 2008-2014, Johnson served as a Latin Cuisines

Specialist/Chef Instructor of the Culinary Institute of America San Antonio, co

-authored the CIA’s Latin Cuisines Certificate Program and created a Bache-

lor’s semester abroad program focused on Latin Cuisine for students.

Chef Steve McHugh’s Alsatian mi-

crobrewery and beer hall, located on

the city’s historic Sauerkraut Bend, will

emulate the city’s historic shaded beer

gardens. Hailing from a small farm in

Wisconsin, McHugh is a CIA graduate

and owner of Cured at the Pearl, a gas-

tro pub serving natural regional ingredients and house-cured meats. The

name “Cured” references McHugh’s successful battle with non-Hodgkin’s

lymphoma and highlights the hands-on, unadulterated methods that en-

hanced his own healing process. The driving philosophy of Cured is appreci-

ation, gratitude, and celebration of life; and McHugh engages in active

“gastronomic giving” by donating $1 from every charcuterie board to a dif-

ferent charitable organization every quarter. Cured was named one of Bon

Appetit’s Top 50 “America’s Best New Restaurants, 2014,” and the City’s “#1

Best New Restaurants 2015” from the San Antonio Express News. McHugh was

a 2016 and 2017 finalist for the James Beard Awards’ “Best Chef: Southwest.”

Culinary Concept and Program Plan for Mayor Maury Maverick Plaza, La Villita

$4.4 M in Public Improvements to Maverick

Plaza and Surrounding Area

The City will complete public improvements in and around Maverick Plaza to

facilitate construction of three new restaurants and support the necessary

activation for the Plaza. The total cost for the public improvements is approxi-

mately $4.4 million and they include:

Demolition of non-historic walls, restrooms, and concession facilities;

Construction of outdoor demonstration kitchen and kiosks;

Repaving of King Philip, Villita, Old Alamo Streets, and Maverick Plaza;

Nueva Street improvements and addition of metered parking; and

New utilities in Maverick Plaza.

Programming

The City and Grupo La Gloria will partner to provide enhanced programming

in Maverick Plaza.

Johnny Hernandez will engage the local community to develop a plan that

delivers an authentic San Antonio experience for the public. Maverick Plaza

will still be available to the public to use for

special events and the City and/or its part-

ners will continue to program Maverick Plaza

in coordination with Chef Johnny Hernan-

dez.

Enhanced activation and programming of

Maverick Plaza will begin when restaurants

open in 2021.

New programming may include:

Weekly demonstrations with rotating

chefs and culinary students

Mobile vendors

Monthly harvest markets and cultural

events

Six to eight annual signature events that

celebrate local culture, artisans, food, brew-

ers, vintners, and distillers

Fiscal Impact

The Inner City Tax Increment Reinvestment Zone will fund the $4.4 million in

public improvements to be completed by the City and coordinated with the

South Alamo Complete Streets project and restaurant construction.

Additionally, the Inner City TIRZ will contribute $600,000 over seven years to the

enhanced programming in Maverick Plaza:

$50,000 for FY 2019-2020

$100,000 for FY 2021-2025

The 3 restaurants will create 210 jobs, approximately $514k in Sales and Mixed

Beverage Taxes over the next 10 years, and contribute to the Public improve-

ment District. The enhanced programming will also generate additional sales

tax revenue throughout La Villita.

Chef Johnny Hernandez serves as Chair of the St. Phillips’s Culinary Advisory

Board and will seek to hire St. Phillip’s students within the concepts in an effort

to provide internships and apprenticeships.

UNESCO City of Gastronomy

On October 31, 2017, San Antonio joined the UNESCO Creative Cities Network

as a City of Gastronomy. Cities in the network have identified creativity as a

strategic factor for sustainable urban development. The designation recogniz-

es authentic cultural experiences like those that will be created with the new

restaurants and programming that celebrates San Antonio’s culinary herit-

age.

Schedule

January 2018 to December 2018 - Design of Public Improvements and

Restaurants

January 2019 to January 2021 - Construction of public improvements

to include the construction of S Alamo complete streets project

July 2019 to January 2021 - Construction of Restaurants

Culinary Concept and Program Plan for Mayor Maury Maverick Plaza, La Villita

Existing Conditions in Maverick Plaza 2017

Building 15: Faville

House

Current Use: La Vil-

lita History Center,

storage

To be rehabilitated

Building 25: Gissi

House

Current Use: Pop

up Shop

To be rehabilitated

Concession Building

c. 1982

To be removed

Restroom Building

c. 1982

To be removed

N

Limestone walls c. 1970 to be removed

Proposed Site Plan of Maverick Plaza, to be Complete in 2021

Gissi House rehabilitation

and addition for use as

German Restaurant

Faville House rehabilitation

and addition for use as

Native Texas/ Spanish

Heritage Restaurant

New Construction for use

as Mexican Restaurant

Public Improvements:

Repave Villita Street

Repave King Philip

Repave Old Alamo

Street

Construction of kiosks

and demonstration

kitchen

Repave and provide

new utilities in Maverick

Plaza

Remove non-historic

features: restroom and

concession buildings,

rock walls

Improve Nueva Street

and add metered

parking

Development will be

coordinated with South

Alamo Complete Streets

Project (2017 Bond

Program), complete in

2021 N