When we think of restaurants that have become a staple in the San Antonio community, Silo Elevated Cuisine comes first to mind.
Dining at a Silo restaurant is a study in balance. Patrons love that it is both upscale and relaxed, sophisticated yet unstuffy. The menu reflects a commitment to fine, modern dining with presentations that are always inventive and service that is unfailingly top-notch. It’s a place to return to, always serving epicurean experiences that linger in memory.
Beginning in 1999, Silo was one of the first chef-driven concepts in San Antonio. We've had the pleasure of watching the Silo group grow from a one-location, neighborhood favorite in Alamo Heights to a citywide hot-spot with locations at the Dominion and 1604.
Additionally, Silo Elevated Cuisine has a small sister restaurant called Nosh that serves relaxed Italian fare in Alamo Heights.
"The secret of being present on the market for a long time in this business is consistency..."
Behind these San Antonio institutions is restaurateur Patrick Richardson, a dear friend of Team Mission's and a leader in the Alamo City restaurant community. Patrick brings a savvy entrepreneurial spirit to his work.
While each of the current Silo restaurants is slightly different in appointment and furnishings, they are all connected in one unique way: their elevation.
Silo Elevated Cuisine is a double moniker for both the restaurant's elevated approach to gastronomy and also for the physical elevation of their dining rooms. When diners arrive at a Silo restaurant, they are taken up to the soft-lit, intimate dining room by elevator.
The Silo Family will be opening two new restaurants in 2017 at the historic Fairmont Hotel in downtown San Antonio. Like the other Silo restaurants, these new venues will bring a fresh spin to the Silo experience. While Patrick has kept these concepts closely guarded, the city is anxiously awaiting for the great reveal.
We've had the pleasure of working on these two new kitchen designs over the past months and know that they will be the hottest seats in town, come their grand opening.
We recently met with Patrick's talented Executive Chef, Luca Della Casa, to learn about his passion for the industry. (Read even more about Luca here!)
"I'm in this business because I love food, and I love to cook," he said, adding, "I am lucky enough that I found a place in San Antonio with the Silo family."
Della Casa is Toronto-born, yet his family is Italian. He credits his grandmother, Nonna, for inspiring him to cook from an early age. Della Casa worked his way through kitchens in both Italy and Spain before finding his way to the Silo group, and his journey from dishwasher to Executive Chef is testament to his work ethic, his talent, and his perseverance in the industry.
"The secret of being present on the market for a long time in this business is consistency, more than anything," he said. "Silo, like Mission, has been able to be consistent and provide great service through the years."
Silo is a master at delivering consistency. Whether eating their famous chicken fried oysters with sautéed spinach, Applewood smoked bacon, and mustard hollandaise, or trying one of Della Casa's new homemade pastas, or sampling a specially curated craft cocktail, the experience at Silo is always a magical one: beautifully balanced with food, flavor, and an elevated appreciation for the finest dining in San Antonio.
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