Restaurant Le Reve

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Try one of the six wine flights--American red, champagne or chef's choice--for a taste of the varied wine list.

If your evening includes a show at the Majestic or the Empire Theatres, be prepared. The average meal here takes around two-and-a-half hours.

The wild caught salmon is my favorite.
The sea scallops in the coconut broth is also worth trying.
Great French cuisine and atmosphere.

Le Rêve’s chef-proprietor, Andrew Weissman, is a local boy made good---real good. With a degree from the Culinary Institute of America and a fling in France under his belt, Weissman succeeds rip-roaringly in this tiny, French-focused jewel box above the River Walk downtown. A series of seasonal tasting menus, preferably paired with pre-selected wines, is the best way to experience his ways....

Chef/owner Andrew Weissman, a local boy who studied in France and did a stint at New York's famed Le Cirque, is very serious about his food -- and it shows (and tastes). Presentations are gorgeous, and everything's made from scratch with the freshest of ingredients, so such dishes as the caramelized onion tart appetizer, the duck breast with foie gras and calvados apples, or the light but rich...

The Scene
The key word here is intimate--the perfect balance between cozy and cramped. The minimally decorated room holds about 12 tables, with ample banquette seating and a few more... Pros + exquisite flavors

Natural light cascades on a handful of tables, setting the stage for the finest in contemporary French cuisine at Restaurant Le Reve. Our approach is simple yet elegant, grounded in the classic techniques brought to San Antonio by Chef Andrew Weissman. Since its inception, Le RA(a)ve has received critical acclaim, launching Weissman as a rising star in the culinary industry. Only the finest...