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.