When a winter chill settles over San Antonio, nowhere is better to warm up than Supper at Hotel Emma. Located in the historic Pearl Brewery, this New American restaurant belongs to one of only four hotels in Texas to earn two Michelin Keys.
When I visited in January 2025, executive chef Geronimo Lopez led Hotel Emma's kitchens, focusing on sourcing from small local farms and regional purveyors like La Babia Beef. Lopez moved on in early 2026 to join the San Antonio Food Bank.
After his departure, Chef John Brand, who was part of the original opening team, returned as vice president of culinary operations, now guiding both Supper and the hotel's overall food program.
When I was invited to sample Supper's winter menu, I accepted with excitement. It has been on my to-do list for several years as one of the only restaurants at the Pearl with a view of the San Antonio River Walk. Read on to see what it's like to dine at Supper.
Dining at Supper
Seating
Supper is accessible through a dedicated door near the entrance to Hotel Emma or a hallway off the lobby (worth a look whether or not you're spending the night).
Unlike many common areas in the former brewery with exposed concrete and restored pipes, Supper's interior shows few signs of the building's industrial past.
The first thing diners see upon entering the restaurant is a U-shaped, wood-paneled bar. Beyond the bar, counter seating overlooks the open kitchen. Several booths are in the middle to accommodate larger parties, and two- and four-top tables line the windows overlooking the Pearl Amphitheater.
While it was too chilly in January to sit on the outdoor patio, I could imagine enjoying a meal there in the future.
Cocktails
Supper's new general manager, Scott Ota, helped revamp its beverage program. However, two of Hotel Emma's signature cocktails remain atop the drink menu:
- La Babia margarita is made with blanco tequila, orange liqueur, and lime.
- Three Emmas is made with gin, Amontillado Sherry, beer, rose cordial, grapefruit, and lemon.
Both are available as complimentary welcome drinks in the library to overnight hotel guests and in Sternewirth, Hotel Emma's bar. Kel and I had already tried (and enjoyed) both, so we looked for something new.
We skipped past the smoked martini and barrel-aged Manhattan in the "Creatively Classic" section for something less spirit-forward.
I ordered a Pear-ly on Thyme, which contains vodka, Velvet Falernum, spiced pear liqueur, and pear oleo-saccharum. It arrives in a tumbler with a crystal-clear ice cube and is garnished with an orange slice and a sprig of thyme. The cocktail is well-balanced, incredibly smooth, and smells terrific.
Kel ordered The Bees are Back with a botanical-infused sotol, honey, lemon, and cranberry bitters. We both sampled it, and while I thought it was okay, she didn't like the sotol.
Usually, I'd swap drinks, but I was enjoying the Pear-ly on Thyme too much to give it up. We sent her beverage back, and she got the Pear-ly on Thyme, too.
Our Dinner
Appetizers
A Supper customer favorite, Brussels sprouts with Dijon mustard and a white balsamic reduction top the appetizer list on the dinner menu. I liked their taste and texture. As Kel commented, they had just the right amount of char.
We also ordered a special, the foie gras torchon. The cold slivers of creamy duck liver were plated with a stack of warm buttery toast and sliced pears. The little bit of fat balanced out the leafy green vegetables.
Seafood lovers have many options, including a shrimp cocktail, grilled East Coast oysters with spicy mezcal and lime butter, and an Osetra Noir Caviar Kit.
The house-made head cheese was a dish I wasn't familiar with, so I looked it up. The recipe originated in Europe and is a terrine made from a calf's or pig's head, covered in aspic (a savory gelatin).
At Supper, it's served with mostarda, petite greens, and escabeche. Additional starters include a seasonal soup, Caesar salad, and wedge salad.
Entrees and Sides
Supper hits its stride with entrees ranging from pan-seared cod and stuffed quail to mushroom risotto with truffle and parmesan, plus a selection of premium steaks.
Before we'd arrived, I was already set on ordering the double-bone pork chop with apple and pear succotash and maple butter.
I'd been thinking about it for days after reviewing Supper's menus online. I'm happy to share that this generous portion of juicy pork met expectations.
Kel opted for the 8-ounce filet mignon with herb butter and au poivre sauce. Additional steaks from the grill include a 12-ounce NY strip, a 16-ounce ribeye, and wagyu beef.
For a little extra, you can add a luxurious topping, such as bone marrow verde sauce or sauce Oscar (crabmeat and asparagus in Bernaise).
We also ordered the most divine roasted baby carrots in miso butter and chimichurri sauce to accompany Kel's steak and roasted leeks, which were another special. Parker House rolls with herb butter and Reggiano cheese were also present.
There was far more food on the table than we could finish, so we asked them to pack up leftovers. Since we spent the night at Hotel Emma, we'd put the leftovers from Supper in the fridge and depart San Antonio with them the next day.
Desserts
Of course, there's always room for dessert, and Supper finished strong in that department. We loved the banana pecan financier cake with mascarpone mousse, praline, and miso butterscotch. At the end of the year, you'll likely see it on my list of 2025's best desserts.
The 7-layer chocolate cake with coffee ice cream was a reliable choice, though not as rich as I hoped. Supper's Basque cheesecake with sour cherries also caught my eye, but we all have limits.
Breakfast and Lunch Menus
The following day, I returned to Supper for breakfast. Carl's French toast with caramelized brioche and vanilla bean crème anglaise is a signature dish. The caramelization adds a light crunch to otherwise soft bread (similar to crème brulee).
Powdered sugar, fresh berries, and maple syrup add further sweetness. If you're okay eating dessert for breakfast, you'll enjoy this.
Other breakfast and brunch options include cottage cheese pancakes with blackberry compote, avocado toast with soft-scrambled egg, crispy buttermilk-brined quail and biscuits, and a French omelet with whipped Boursin cheese.
Lighter fare includes yogurt with house-made granola, chia seed pudding with almond milk, and oatmeal.
I'd also like to touch on the lunch menu before we wrap up, as there's a little bit of everything. Warm up with the spicy rigatoni alla vodka served with seared shrimp, or indulge in that double-bone pork chop I had for dinner.
The winter lunch menu also features a short rib grilled cheese with onion jam and gruyere, which sounds fantastic, as does the pork belly BLT. Be more adventurous than me and try the head cheese, or play it safe with a side of Brussels sprouts.
Visit Supper at Hotel Emma
Address: 136 E Grayson St, San Antonio, TX, supperatemma.com
Hours: Sunday to Thursday, 7 a.m. to 10 p.m.; Friday to Saturday, 7 a.m. to 11 p.m.
Reservations: Dinner reservations are available via OpenTable. Seating options include standard tables, a counter overlooking the kitchen, and the outdoor patio. The bar is first-come, first-served.
Private Dining: The Swiggle Key dining room accommodates large groups (up to 28 people). Wood paneling, tobacco barn tables, and Pearl Brewery memorabilia offer a warm, intimate space for special occasions.
Parking: The Hotel Emma offers complimentary valet service for diners.
Dress Code: Smart casual.
_____
Our meal at Supper was provided as a courtesy to facilitate this story. All opinions are my own.
