From the restaurant's website:
"Lisa Wong, owner of Rosario’s, launches the most innovative contemporary Mexican restaurant and bar on San Antonio’s River Walk. Patrons will enjoy Texas regional Mexican dishes along with tantalizing tastes inspired by the history and heritage of Mexico and Texas. The combination of years of experience in the preparation of quality food "with the right Sazon and artistic panache" that Lisa brings to the table, is the talk of the town. Ácenar features indoor and outdoor patio dining for lunch and dinner… or if you’re in the mood for socializing over extraordinary cocktails, join your friends and colleagues at the Houston Street-level bar. ..."
Full bar. Serving lunch and dinner daily.
"It's hard to go wrong with any of the dishes, but standouts include the crepes with duck in a tamarind-cherry-grilled-onion sauce; the enchiladas verdes; the tacos filled with crabmeat tinga (a kind of stew with onions, tomatoes, and chipotle chiles) served with avocado; and the duck chorizo chalupas with cabbage lime slaw."
— Frommer's
From the restaurant's website:
"Lisa Wong, owner of Rosario’s, launches the most innovative contemporary Mexican restaurant and bar on San Antonio’s River Walk. Patrons will enjoy Texas regional Mexican dishes along with tantalizing tastes inspired by the history and heritage of Mexico and Texas. The combination of years of experience in the preparation of quality food "with the right Sazon and artistic panache" that Lisa brings to the table, is the talk of the town. Ácenar features indoor and outdoor patio dining for lunch and dinner… or if you’re in the mood for socializing over extraordinary cocktails, join your friends and colleagues at the Houston Street-level bar. ..."
Full bar. Serving lunch and dinner daily.
"It's hard to go wrong with any of the dishes, but standouts include the crepes with duck in a tamarind-cherry-grilled-onion sauce; the enchiladas verdes; the tacos filled with crabmeat tinga (a kind of stew with onions, tomatoes, and chipotle chiles) served with avocado; and the duck chorizo chalupas with cabbage lime slaw."
— Frommer's