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

Plaza and Surrounding Area 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.
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- Additionally, the Inner City TIRZ will contribute $600,000 over seven years to the
mately $4.4 million and they include: enhanced programming in Maverick Plaza:
 Demolition of non-historic walls, restrooms, and concession facilities; $50,000 for FY 2019-2020
 Construction of outdoor demonstration kitchen and kiosks; $100,000 for FY 2021-2025
 Repaving of King Philip, Villita, Old Alamo Streets, and Maverick Plaza;
 Nueva Street improvements and addition of metered parking; and
The 3 restaurants will create 210 jobs, approximately $514k in Sales and Mixed
 New utilities in Maverick Plaza.
Beverage Taxes over the next 10 years, and contribute to the Public improve-
ment District. The enhanced programming will also generate additional sales
Programming tax revenue throughout La Villita.
The City and Grupo La Gloria will partner to provide enhanced programming
in Maverick Plaza. 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
Johnny Hernandez will engage the local community to develop a plan that
to provide internships and apprenticeships.
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
UNESCO City of Gastronomy
in coordination with Chef Johnny Hernan-
On October 31, 2017, San Antonio joined the UNESCO Creative Cities Network
dez.
as a City of Gastronomy. Cities in the network have identified creativity as a
strategic factor for sustainable urban development. The designation recogniz-
Enhanced activation and programming of
es authentic cultural experiences like those that will be created with the new
Maverick Plaza will begin when restaurants
open in 2021. restaurants and programming that celebrates San Antonio’s culinary herit-
age.
New programming may include:
 Weekly demonstrations with rotating Schedule
chefs and culinary students
 Mobile vendors January 2018 to December 2018 - Design of Public Improvements and
 Monthly harvest markets and cultural Restaurants
events
January 2019 to January 2021 - Construction of public improvements
 Six to eight annual signature events that
celebrate local culture, artisans, food, brew-
to include the construction of S Alamo complete streets project
ers, vintners, and distillers July 2019 to January 2021 - Construction of Restaurants
Existing Conditions in Maverick Plaza 2017

Building 15: Faville

House
Current Use: La Vil-
lita History Center,
storage
To be rehabilitated

Concession Building
c. 1982
Building 25: Gissi
To be removed
House
Current Use: Pop
Restroom Building
up Shop
c. 1982
To be rehabilitated
To be removed

Limestone walls c. 1970 to be removed

N
Proposed Site Plan of Maverick Plaza, to be Complete in 2021
Public Improvements:
Repave Villita Street
Repave King Philip
Repave Old Alamo
Street
Faville House rehabilitation
and addition for use as Construction of kiosks
Native Texas/ Spanish and demonstration
Heritage Restaurant 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
Gissi House rehabilitation Project (2017 Bond
and addition for use as
New Construction for use Program), complete in
German Restaurant
as Mexican Restaurant N 2021