Since it opened in 2011 Chapter One: the modern local has been Cheers without a laughtrack. Whether you’re celebrating an event or just need to chill with a cold beer, Chapter One will be there in downtown SanTana, open 7 days a week from 11:00 a.m. till 1:00 a.m
I dare anyone to find a better Happy Hour in #DTSA. Held from 2pm to 6pm on Mon. Wed. Thu. Fri. and Tue. from 2pm to close, all snacks are 1/2 off, $3 off all drafts, $7 Moscow Mules, $6 House Infusions, AND $5 House Chardonnay or Cabernet Sauvignon. The grass-fed beef sliders are a favorite—or is it the Shrimp Taquitos…oh, I ❤ the Duck Fat Fries! It’s all good in this hood. I recently enjoyed Happy Hour with a friend, we devoured 4 appetizers, 2 Guinness Stouts($4 each) and a fantastic dessert ala mode (not on Happy Hour) total damage was $40.
Owner/ General Manager Jeff Jensen recently closed another venture: C4 Deli, a popular sandwich and craft beer joint. Ryan Harding will now curate the craft beer selection at Chapter One, and Jensen has now added a few of the C4 faves to the Chapter One lunch menu. The Chicken Caesar Salad and Southwest Chicken Salad are now available, also a Shrimp and Avocado Salad that’s fresh and delightful with blackened shrimp, bibb lettuce, avocado, orange segments, pickled radish, pepitas, feta cheese and a coriander dressing. Also making the crossover are the Porchetta, French Dip and Italian Cold Cut, along with a new sandwich: the Bomb Mi.
And Chapter One can class it up, too. It has three steak dinner choices: a bone-in New York, a bone-in Ribeye or a Filet Mignon. Sourcing grass-fed beef from Strauss Brand Farms you’ll enjoy a hormone and antibiotic free steak cooked to your specifications, in-house Steak sauces and sides a la carte. For fresh seafood, oysters on the half shell and oyster shooters are on the snack menu, and dinner brings Pescado a la Veracruzana, local seabass wrapped in banana leaf and cooked with pearl onions, radish, cherry tomatoes, white wine, guajillo butter and jasmine rice. Don’t just drool! Get it!!
Ora King Salmon from New Zealand is sustainable farmed, and GMO/antibiotic/vaccine/chemical free feed. It’s pan roasted, with sautéed asparagus, roasted cherry tomatoes and a zingy lemon butter sauce. Desserts are all scratch made, the White Chocolate Souffle takes 30 minutes and is worth every second and Nicole’s Peach Pie is great ala Mode.
Great food, attentive service and drinks galore, Chapter One: the modern local has an Old School Speakeasy charm that defies trends and is always 2 steps ahead of the crowd. A little Hipster with a touch of Gangsta! Enjoy!
Last modified: August 31, 2018