Frederick's Restaurant

French Fusion Cuisine

Pure culinary poetry.

Frederick Costa continues to write his love sonnets in fine cuisine and wine and the latest creation is not only a new look for Frederick’s Restaurant — complete with a fresh menu featuring his latest French and Asian favorites offering a variety of tastes to try.

Frederick, named as one of the top 10 Chefs in San Antonio in 2010*, has a passion for fusing his French and Asian culinary skills creating signature dishes that blend his roots in both cultures.

Frederick's was named #4 in San Antonio for good restaurants on a business trip (USA Today).

The food is inventive, yet traditional.  The wines are his own favorites.  The ambience is romantic and warm.  Welcome.

*Scene in S.A. Magazine

About Frederick's

Chef-owner Frederick Costa has never subscribed to the theory that you can have too many chefs in the kitchen so he shares the culinary spotlight with Xavier Landa Verde.

Frederick was born in Vietnam and moved to France as a child. He grew up working with his parents at their highly acclaimed gourmet restaurants in both countries. He learned early on the secret recipes of his Mother and the need to care for customers from his Father.

Frederick has been in San Antonio since 1984 when he helped open L’Etoile in 1985 and began his love affair with his new hometown, San Antonio.   He opened Frederick’s Restaurant in the year 2000 and in 2009 added a more casual version of his concept, Frederick’s Bistro.

After working in the family restaurants for many years, Frederick sought formal training at the Flo Brasserie in Paris.  From there he came to the United States and to San Antonio.  After several years with L'Etoile, Frederick sought to blend the flavors and diverse cultures of the lands he grew up in.  His parents operated both French and Indochinese restaurants and the fusion of both cuisines intrigued him. The result has been a dining experience that has become legendary for area residents and visitors.


Frederick Costa & Xavier Landa Verde

Source