“We were tired of having to travel somewhere to go to a cool oyster bar,” Emily Carpenter said. Inspired by that experience, the Carpenters came home to San Antonio and opened Little Em’s Oyster Bar in the King William Historic District in December. My oyster journey began as a kid bobbing in a pirogue boat in the Gulf, where my uncle hopped out in waist-deep water and pried them off the shoal, shucked them with a screwdriver and handed them over with Tabasco, crackers and warm Coors beer.Įmily and Houston Carpenter’s oyster story is more elegant, rendered in the soft-focus memory of oysters and Champagne at a tiny spot in Paris on vacation in 2019. Scott Thetford stocks oysters at the outdoor oyster bar at Southerleigh Fine Food & Brewery at the Pearl. Mike Sutter /Staff Show More Show Less 11 of11 Southerleigh Fine Food & Brewery at the Pearl serves fresh Gulf and East Coast oysters in its dining room as well as its outdoor oyster bar.
Mike Sutter /Staff Show More Show Less 10 of11 On any given night, Silo Terrace Oyster Bar offers more than a half-dozen varieties of East Coast oysters. Mike Sutter /Staff Show More Show Less 9 of11 Silo Terrace Oyster Bar at the Dominion Ridge shopping center on the Northwest Side is a popular destination for fresh East Coast oysters. Mike Sutter /Staff Show More Show Less 8 of11 Anthony hotel is a popular spot for fresh East Coast oysters. The stylish seafood restaurant Rebelle at the St. Mike Sutter /Staff Show More Show Less 7 of11 Mike Sutter /Staff Show More Show Less 6 of11Ī side window allows customers to order wine while they wait for a table at Little Em's Oyster Bar. The small inside dining room at Little Em's Oyster Bar features a bar pouring wine, beer and Champagne. Mike Sutter /Staff Show More Show Less 5 of11 Little Em's Oyster Bar opened in December in the King William Historic District. Mike Sutter /Staff Show More Show Less 4 of11 Mike Sutter /Staff Show More Show Less 3 of11įairmount Rooftop Oyster Bar opened in August at The Fairmount Hotel near downtown. Mike Sutter /Staff Show More Show Less 2 of11įairmount Rooftop Oyster Bar opened in August at The Fairmount Hotel near downtown. Good luck with that.Fresh East Coast oysters in a charming cottage-style setting define Little Em's Oyster Bar in San Antonio's King William Historic District. “It’s a forced distance from business,” Goodman says. And this fall, he’s really getting away, with a European junket that involves being on a cruise ship for 10 out of the 15 days.
Mixing work and pleasure, he and Bowers have done eating tours of Chicago, San Francisco, and Napa Valley. “I like to be in restaurants, and it’s even better when you aren’t responsible.” “Being in the business hasn’t killed it for me,” he says. Somehow, Goodman does find time to work with a personal trainer and to indulge his other recreational pastime: eating out. And he’ll soon have another, more casual outlet for creativity in the transformation of a decommissioned firehouse at the entrance to Southtown into an Italian restaurant-with Bowers again behind the culinary program. The not-quite-closet designer in Goodman is coming out even more forcefully at Rebelle, where he is effectively in charge of everything from chairs to marble bar tops. “But once they get past, they get it,” he says. Bowers and much of the debut staff are still at Feast, and the place is humming-especially at brunch, which Goodman calls “a monster-there are lines of 20 to 50 people at 10:30 on a Sunday.” This almost in spite of the décor, which “some people find sterile,” he admits-or maybe more accurately, not what they would expect adjacent to staid King William. “I told Stefan that I wouldn’t sign the lease without him agreeing to come onboard.” That was four years ago. “Everybody always says, ‘Oh, I could run a restaurant,’ and then this spot became available.” Realizing the risk involved, he nonetheless took the plunge.īut not without first securing a chef he respected. Rebelle is not far behind.įour years ago, Goodman opened Feast after a career in antiques and scented candles. “Haunt opened by August,” says the newly minted hospitality mogul. Goodman, owner and main meeter-and-greeter at Southtown’s Feast, has a lot on his plate these days, what with the openings of Rebelle and Haunt, restaurant and bar respectively, at the recently refurbished St. Busier days, the circuit can be cut to two miles down and two miles back. On rare days when he has more time, Andrew Goodman follows a six-mile walking regimen on the river’s Mission Reach hike-and-bike trails.
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