Table of Contents
You may have seen us tease a sneak peek of one of the biggest names in Spanish jamón coming to the River Walk — Enrique Tomás.
Editor Ivan got a chance to speak to the restaurant’s General Manager and ask him everything we think you should know about this Spanish contemporary cuisine restaurant.
What’s special about Jamón Ibérico? 🐖
- The jamón is cured, not smoked. It’s like aged ham. Meaning, it’s been set out to dry for 18 months, 24 months, and so on.
- It comes from a special pig raised in Spain that feeds from a very specific diet of regional acorns.
How is the jamón prepared once aged? 🔪
- Only a well-trained professional is allowed to cut the meat with a minimum of 18 weeks of training.
- The jamón is cut with a special knife that’s long + flexible enough to make extremely thin cuts.
- Spanish chefs will be flown in to provide training to chefs and guarantee cuts of the highest quality.
Why did Enrique Tomás choose the River Walk? ✨
- “This is a prime place for the hospitality industry + restaurant businesses.”
- “After we celebrate [the opening], I think we’ll do much better here. This is just the right place for a business.”
What else will be served at Enrique Tomás? 🍷
- Visitors can expect an array of tapas.
- The restaurant is planning to feature 200 [varieties] of wine, starting with 70 kinds of Spanish wine.
- Of this list, 25% will be from California along with one wine from Beckers Vineyard in Texas Hill Country.
Is there any news of when the restaurant will open? ⬇️
- Yes, the restaurant is planning a series of soft openings with a grand opening likely for April.
- You can expect the grand opening event to host a reservation list of ~250 people.
We’ll make sure to keep you posted on when those reservations will be available. Follow the restaurant’s Instagram for more information.
