Opened in April 2024, Pullman Market is a 40,000-square-foot culinary hub in San Antonio's Pearl District. Set in the restored Samuels Glass Company building, it combines a specialty grocery stocked by Texas producers with a bakery, butcher, tortilleria, coffee bar, ice cream shop, and four full-service restaurants.
On recent visits, I've brought home pastries from the bakery, enjoyed Sonoran-inspired plates at Mezquite, and celebrated the pastry arts at Nicosi.
Pullman Market's focus on local sourcing, sustainability, and reducing waste offers a template for how other markets around the country can operate to the benefit of all.
In this article, I'll share more about the building's history, the chefs who envisioned the market, and the countless ways you can shop, eat, and enjoy Pullman Market at the Pearl in San Antonio.
Table of Contents
About Pullman Market
The Building
As I mentioned, Pullman Market occupies the former Samuels Glass Company building. This 1948 structure has been carefully restored to preserve its industrial character.
It sits within the Pearl, a mixed-use district built on the grounds of the historic Pearl Brewery, which operated from 1883 until 2001. Today, the Pearl is home to restaurants, shops, and the Hotel Emma, a luxury property created in the brewery's old brewhouse.
Pullman's location places it at the heart of this revitalized neighborhood, surrounded by cobblestone walkways, public gathering spaces, and the city's River Walk.
See also: Pearl Dining Guide
A Chef-Driven Project
The vision for the market comes from Kevin Fink and Tavel Bristol-Joseph, the chef-partners behind Austin's Emmer & Rye Hospitality Group.
Known for their focus on seasonal ingredients, whole-animal butchery, and reducing kitchen waste, the duo envisioned Pullman as a Texas-driven marketplace that blends grocery, casual counters, and destination dining under one roof.
Chef Fink, who grew up in Tucson, Arizona, brought a deep appreciation for Sonoran flavors. At the same time, Bristol-Joseph, a 2020 Food & Wine Best New Chef, leads the dessert program at Nicosi.
Together, they've built what they describe as a culinary ecosystem, where ingredients, ideas, and talent flow between the market's departments and restaurants.
The Grocery and Departments
Step inside, and the scale of the market quickly comes into focus. The specialty grocery store sources from more than 150 Texas producers, stocking everything from seasonal produce and local dairy to natural wines, fresh flowers, and pantry staples.
Bakery
My first few forays into Pullman Market were to visit the bakery, where I could peruse the creative pastries on display. Behind the counter is an open view into the kitchen, a beehive of activity.
Everything sold here is baked fresh daily, from artisanal loaves of bread to pasta, zig-zag croissants with chocolate and lemon curd, and blue corn macadamia nut cookies. At $7 to $8 apiece, the loaves of bread are an excellent deal.
Tortilleria
I've also picked up Sonoran-style flour tortillas, which are used across the market's restaurants. They're made with pork lard, beef tallow, and Texas-grown white Sonora grain. You know, all the good stuff!
Vegan whole wheat tortillas are also available, as are a variety of tortilla warmers for your home.
Butcher
At the butcher's counter, whole‑animal butchery takes center stage, with in‑house dry‑aged steaks that underscore Pullman's high standards.
The team sources from committed Central Texas ranchers like Yonder Way pig farm to ensure traceability and exceptional quality.
Ground beef is turned into juicy wagyu burgers at the in‑market Burgers by the Butcher stand or becomes pasta meatballs, all in the name of minimizing waste.
The fat and trimmings? They get repurposed throughout the market, from lard in tortillas to stock for ice cream.
Fishmonger
At Pullman Market's fish-and-deli counter, seasonal Texas and Gulf-sourced seafood shines. Expect offerings like Gulf shrimp, fresh oysters and scallops, and rotating fish varieties, often snapper or trout, perfect for tacos.
The counter also serves prepared items such as cured fish and sandwiches built around market-fresh flavors.
Quick-Service Eateries
If, like me, you're visiting Pullman Market at the Pearl from out of town, grocery shopping may not be on your agenda. In that case, consider grabbing a quick bite to eat from one of the counters.
- Burgers By The Butcher - Choose from Texas Angus and wagyu beef burgers for as little as $9 and $11, respectively. A fried chicken sandwich and a veggie burger are also available, along with hand-cut fries.
- Ceviche Bar - Order fresh ceviche, oysters, and even some tacos.
- Greens & Grains - Choose from a selection of salads or grain-based bowls, including agave pork and harissa salmon, or create your own.
- Ice Cream - This unassuming counter is known for inventive flavors, like the chicken-stock caramel swirl ice cream in a waffle cone. The Yardman Float is a Guayanese-style root beer float with salted cream.
- Coffee - Locally-roasted beans, seasonal lattes, imported chai tea, and sparkling frescas are all reasons to visit. So, too, are the breakfast tacos.
Full-Service Restaurants
Over the first year Pullman Market was open, they rolled out four sit-down restaurants and The Mezcaleria, a mezcal bar with a late-night food menu. In 2025, I began visiting one new restaurant at the market for each trip to San Antonio.
As I've come to expect from the Emmer & Rye Hospitality Group, each experience was fantastic.
Mezquite
At Mezquite Pullman's Sonoran‑inspired restaurant, you'll find grilled meats, flour tortillas, and tasty cocktails in a relaxed, plant-filled space.
The main menu showcases a regional influence with dishes like snapper aguachile verde, choriqueso, and asado plates served with La Babia steaks, Yonder Way pork chops, and swordfish with salsa verde.
On weekends, Mezquite switches up with a brunch menu (Saturdays and Sundays, 11 a.m. 3 p.m.) offering breakfast tacos with meat or fried fish, chilaquiles, pozole, and huevos rancheros. Think migas and mimosas, margaritas, and other agave-based cocktails.
Save room for the dessert cart, which was loaded with pan dulce, churros, and cute cakes when we dined there.
Fife and Farro
Fife & Farro is another casual, family-friendly restaurant. Here you'll find wood-fired sourdough pizzas and pastas made with heritage grains.
Expect antipasti like focaccia with garlic butter, fresh-pulled mozzarella (made in-house), and pork and beef meatballs, followed by thin‑crust pies such as Matty's Peppy (pepperoni, mozzarella, red sauce). Pasta shines too, with options like wagyu beef ragu over tagliatelle and cacio e pepe.
Italian wines are available by the glass, as a three-pour wine flight for $25, and by the bottle. There's a selection of beers, ciders, and zero-proof cocktails, in addition to a full bar.
Isidore
Dinner at Isidore is a modern, farm‑to‑table celebration of Texas ingredients. The ever-changing menu includes raw-bar offerings, small plates like Cherokee tomatoes and embered beets with blackened pears.
Live fire cooking over a hearth provides diners with grilled steaks, pork chops, chicken, and fish sourced from across the state. Examples of dessert include a goat cheese meringue with blackberry and dark chocolate, and a butter pecan ice cream.
A six-course Texas wine tasting menu is currently available for $95. It includes four pours.
Nicosi
I've saved the best for last, at least if you're a dessert-lover like me. Stepping into Nicosi at Pullman Market is like entering a dessert theater. An intimate, 20-seat counter wraps around a central kitchen. For the next 90 minutes, you're part of a sensory narrative that unfolds in eight courses.
The seasonal tasting menus, developed in part by chef‑partner Tavel Bristol‑Joseph, play on four flavor pillars: acid, umami, bitter, and sweet, without revealing specifics. Diners follow a strict no‑photography policy so the details stay a surprise, and conversation takes center stage.
Wrapping Up
In just its first year, Pullman Market has become a fixture in San Antonio's Pearl District, offering a seamless blend of grocery, casual counters, and destination dining under one roof.
That vision earned national recognition in 2025, when Robb Report included it in the "10 Best New Restaurants in America," the only Texas place to make the list.
Whether you come for a quick coffee, a weekend brunch, or a multi-course dinner, the market's commitment to local sourcing, sustainability, and culinary creativity makes it worth returning to again and again.
