French designer Yves Saint Laurent once said, “Fashions fade, style is eternal.” For San Antonio’s most highly anticipated new restaurant, that sentiment has never been truer.

Brasserie Pavil™, San Antonio’s first and only authentic French brasserie, has been painstakingly designed to create a classic brasserie experience, right down to its chalk boards, tin ceilings, wall clock and spectacular zinc bar. However, while the brasserie concept – enjoying the finest cuisine in an informal dining setting – dates back to the 19th century, Brasserie Pavil is employing some noteworthy 21st century touches to provide San Antonio food lovers with a world-class experience.

Noted Texas entrepreneur Patrick Kennedy, owner of Brasserie Pavil, enlisted the help of California-based design firm Sypult Rogers Studios to create the spectacular new restaurant. Kennedy had previously worked with Tamara Sypult and Karen Rogers to design San Antonio’s acclaimed Riverwalk icon, Watermark Hotel & Spa, and the team created a masterpiece in its own right with the brasserie’s Plaza Las Campanas locale at 1604 and Heebner Road.

“We wanted to create a convivial environment that is not only visually appealing but arouses all the senses,” said Kennedy. “From the fabrics to the colors and food display locations, all of the details serve the purpose of creating a stimulating environment in each section of Brasserie Pavil.”

The restaurant’s design is comprised of traditional brasserie features including hand-painted custom tile at the floor with intricate bronze inlaid letters spelling out “Pavil” at the entry; rich mahogany millwork; a large bracketed antique wall clock; and the soft lighting of hand-made bronze and amber chandeliers.

The central focus of the main dining room is the 42-foot-long custom-crafted zinc bar showcasing a floor-to-ceiling back bar with wine bottle display, antique mirror and rolling wood ladder sustains the brasserie ambiance.

Adjacent to the main dining room, a private dining room is adorned with voluptuous drapes, a deep red chandelier with a hand-blown glass finial and open metal fretwork. The restaurant has a custom cellar to store the variety of labels in the brasserie’s extensive wine program and custom rolling wood service stations that reflect those of traditional Parisian brasseries.

A color scheme of chocolate brown and gold with accents of deep red, rich textures and the subtle sheen of brass and bronze are all reflected in the furnishings that fill the space. Mohair-backed banquettes are upholstered with leather seats and separated by etched glass partitions under a ceiling of antique silver tin.

The restaurant’s layout also lends itself to an authentic French brasserie design with a variety of seating options meant to provide a friendly atmosphere. Options include a large dining room, intimate slatted wood booths adjacent to the bar with Carrera marble table tops, outdoor patios and other private group dining options.

It is in the restaurant’s incredible, 4,700 sq. ft kitchen, however, where 21st century technology complements the classic brasserie design. Executive Chef Scott Cohen, one of the Southwest’s most respected culinarians, has all the latest tools at his disposal to bring his creative menu to fruition.

Brasserie Pavil’s main kitchen features such modern and health-conscious advances as electronic steam convection heat, an Atmosphere steamer for lobster and vegetables employing no-pressure steam, an 1800 degree broiler and searing top for thick cuts of meat, a ribbon burner for 12 pans and plancha providing 650 degree quick searing.

The restaurant’s bakery uses a Dayon stone hearth oven for Boulle artisan bread cooked on stone heat infusing steam into the bread for the crustiest texture possible. A convection oven prepares baguettes with steam and a refrigerated marble chocolate table helps keep the marble cool for perfect chocolate preparation. The kitchen also utilizes the most efficient energy management system available to ensure minimal waste.

“This is a dream kitchen for a chef and a dream restaurant for food lovers,” said Chef Cohen. “The activity, liveliness and great food that are all characteristic of a French brasserie are present at Pavil. We think we’ve designed a place that is fresh, fun and unique for San Antonio. We’re happy we can bring the flavor of the classic French brasserie to modern-day Texas.”

Brasserie Pavil will be open seven days a week serving lunch, dinner and late night supper along with brunch on Saturday and Sunday.