Product Description

The name Encina comes from the original designation of the verdant town of Uvalde, near San Antonio, where Balke grew up.
To pursue his love for the kitchen, Matt Balke left Uvalde to attend the Culinary Institute of America, where he graduated as salutatorian in 2007. He then apprenticed with James Beard Award-winning chef Sharon Hage of York Street in Dallas — gaining insights into local and seasonal food. Balke credits his success to Hage and says that, despite a college education and formal training, his real culinary education came from her. Following York Street, he spent two and a half years with Bolsa and Bolsa Mercado before his stint as the executive chef of The Rustic in Dallas. He then moved to SMOKE, where he and McCombs — whose pedigree includes Stephan Pyles, FT33 and Flora Street — worked together for nearly two years. After SMOKE, Bolsa gladly welcomed Balke back to the family as executive chef — remaining there until the celebrated restaurant’s closure at the beginning of 2020.

Soon after, Balke and McCombs decided it was time to bring it full circle and combine their talents — turning the former Bolsa space into their own vision: Encina. When it comes to food, Balke’s approach often begins with one ingredient as a focal point, with other elements supporting. “We have farmers who visit with me on a regular basis and present fresh produce and product for inspiration.” Also crucial: simplicity, consistency, quality and execution. While Balke puts his attention towards the food, McCombs has worked to create a beverage program featuring cocktails and wines that mirror his approach. Fresh, seasonal ingredients — including herbs and flowers from local farmers — compliment cocktails that are dialed back and approachable, while wines include familiar labels and unique finds. Balke and McCombs have poured all of their combined experience into creating the restaurant they always imagined. One possible only by embracing their roots. Encina.