When a winter chill settles over San Antonio, there's no better place to warm up than Supper at the 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.
In the fall of 2024, executive chef Geronimo Lopez, a former Culinary Institute of America instructor and owner of the Asian fusion restaurant Botika, took over the food and beverage program.
He continues to build upon his predecessors' efforts by prioritizing small, local providers and regional purveyors, such as La Babia Beef.
When I was invited to sample Supper's winter menu, I excitedly accepted. 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.
Table of Contents
Dining at Supper
Seating
Supper is accessible through a dedicated door near the entrance to Hotel Emma or a hallway off the lobby (which is worth a look whether or not you're spending the night).
Unlike many common areas in the former brewery featuring exposed concrete and restored pipes, the interior of Supper 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 is counter seating overlooking 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 Amphitheatre.
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 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 less spirit-forward options.
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 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 Pearl-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. It was a little bit of fat to balance 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 had to look it up. The recipe originated in Europe and is a terrine made of the calf 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 the entrees, ranging from pan-seared cod and stuffed quail to mushroom risotto with truffle and parmesan and 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, having reviewed 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.
Far more food was on the table than we could finish, so we asked for leftovers to be packed up. 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 crunchiness to an otherwise soft bread (it was 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: Reservations are available for dinner 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.
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Our meal at Supper was provided as a courtesy to facilitate this story. All opinions are my own.
