American Eatery at Hotel Emma

Coming together for good food at your favorite place… it’s an American tradition. Hotel Emma embraces the tradition at Supper, where Chef John Brand’s approach is straightforward and creative, guided by flavor, what’s in season, and what feels good in the center of a table shared by friends.

Beignets

CHEF JOHN BRAND

John is a true representative of that uniquely American class of chef – self-taught, working his way up from teenaged dishwasher to nationally-recognized chef. John’s twenty-five years of impressive stints include The Little Nell in Aspen, The Broadmoor and Keswick Hall.

BRAND'S VISION

To guide Hotel Emma’s raison d'etre:
a great hotel and cultural/culinary center of the city — the place with the best restaurant, the best martini, where we celebrate, make deals, and show off what we love most about San Antonio.

Breakfast AT SUPPER

7am - 11am

Fruits, Roots & Juices

Grapefruit Salad with Oranges, Cantaloupe, Pineapple and Grapes...6
Granola and Dulce de Leche Yogurt with Apples, Pear and Toasted Coconut...9
Carrot and Ginger Lemonade...5
Green Juice of Cucumber, Celery, Honeydew Melon and Kale...8

Savory

Millionaire’s Bacon...6
Smoked Bacon...6
Pork Breakfast Sausage with Blueberry and Sorghum...6
Crispy and Cracked Yukon Potatoes with Caramelized Onion Cream...5
Cold Smoked Norwegian Salmon with Fried Capers...6

Oats, Grains, and Griddle

Griddled Ham Sandwich with Scrambled Egg and Cheese on Toasted Croissant...13
Steel Cut Oatmeal with Apples, Banana, Blackberries and Pepita Seed Granola...10
Buttermilk Pancakes with Maple Pecan Bacon and Powdered Sugar...9
Toffee French Toast with Dates, Candied Pecans, Whipped Cream and Toffee Sauce...11

Local Fare

Poached Egg and Smashed Avocado with Pumpkin Seed and Morita Relish on Grain Toast...12
Simple Breakfast of Three Eggs with Bacon, Sourdough Toast, Jam and Butter...13
French Omelet with Aged White Cheddar Cheese and a Simple Green Salad...12
Prosciutto with Sunny Side Up Egg on Melted Gruyere and Ciabatta Bread...13
Green Chorizo Scotch Egg with Alfalfa Sprouts, Jalapeño Corn Bread and Provencal...12

Pastries

Cinnamon and Ricotta Beignets with Cranberry Sauce, Powdered Sugar and Dulce De Leche...9
Jalapeño Sausage and Cheese Kolache...5
Pumpkin Bread Muffins...4
Buttermilk Biscuits with Jam and Butter...4
Toasted Bagel with Cream Cheese Spread...5

Lunch AT SUPPER

11am - 3pm

Sandwiches

Turkey Breast Sandwich with Apricot, Cranberry, Fontina and Spinach on Grain Toast...13
Local Ranch Beef Burger with Gruyere, Caramelized Onion, Mustard Aioli, Lettuce and Pickles...15
Chicken Salad on Croissant with Walnuts, Grapes and Iceberg Lettuce...13
Smoked Salmon Sandwich with Goat Cheese, Burgundy Cabbage, Pickled Cauliflower and Capers...13

Dinner AT SUPPER

5pm – 10pm

Shareables

Salt and Vinegar Brussel Sprouts...12
Blistered Green Beans and Radish with Deviled Egg Remoulade...9
Country Pork Terrine with Pistachio, Mustard, Gherkins, Olives and Ciabatta...11
Crispy Cauliflower and Sprouts with Caramel Popcorn, Chili Honey and Muzquiz Nuts...12
Wood Roasted Broccoli Salad with Cardamom Tomato Sauce, Goat Cheese and Pomegranate... 10

Salads

Artisan Leaf Lettuce Salad with Jicama, Cucumber, Radish, Hibiscus and Lime Vinaigrette...11
Warm Spinach Salad with Strawberries, Brie, Pecans and Sherry Vinaigrette...12
Gem Lettuce Salad with Lemon, Parmesan, Pickles and Green Goddess Dressing...11
Fresh Beet Salad with Five Grains, Spinach, Carrots, Red Beet Jam, Pumpkin and Sesame Seed Relish...13

Main Course

Whole Grilled Bronzino with Olive Niçoise Salad, Haricot Verts, Roasted Tomatoes Artichokes and Creamy Dill Rice...35
Maitake Mushroom and Onion Risotto with Crimini, Shiitake, and Sunny Side Up Egg...23
Roasted Chicken Breast with Spinach Crepe, Mushrooms, Sun Dried Tomatoes and Manchego...25
Grilled Beef Ribeye with Spinach, Fingerling Potatoes and Tomato Chimichurri...47
Steelhead Trout with Braised Cannelini Beans, Arugula, Sesame and Pepitas...32
Country Fried and Smoked Quail with Mashed Potatoes and Pickled Corn Relish...27

Dessert AT SUPPER

Endings

Cheese Plate with Triple Cream Brie, Dapper Dairy Goat Cheese, White Chocolate Honeycomb, Baguette and Preserves...10
Sticky Toffee Pudding with Banana Curd and Toffee Sauce...10
Chocolate Cake with Salted Ginger Caramel, Honey Vanilla Ice Cream, Thyme and Black Pepper...10
Cheesecake Mousse with Grilled Pineapple, Beet Compote, Graham and Corn Streusel...10

Market Menu AT SUPPER

Brunch Menu on Saturdays and Sundays | 7am to 3pm

Add On

Grapefruit Salad, Cantaloupe, Pineapple and Grapes...6
Millionaire’s Bacon...6
Smoked Bacon...6
Pork Breakfast Sausage with Blueberry and Sorghum...6
Crispy and Cracked Yukon Potatoes with Caramelized Onion Cream...5
Granola and Dulce de Leche Yogurt with Apples, Pear and Toasted Coconut...9

Main

Poached Egg and Smashed Avocado with Pumpkin Seed and Morita Relish on Grain Toast...12
French Omelet with Aged White Cheddar Cheese and a Simple Green Salad...12
Steel Cut Oatmeal with Apples, Banana, Blackberries and Pepita Seed Granola...10
Buttermilk Pancakes with Maple Pecan Bacon and Powdered Sugar...9
Toffee French Toast with Dates, Candied Pecans, Whipped Cream and Toffee Sauce...11

All Day

Gem Lettuce Salad with Lemon, Parmesan, Pickles and Green Goddess Dressing...11
Five Grain Bowl with Spinach, Sumac Roasted Beets, Chickpea Hummus, Olive Salad and Cilantro Zhoug...13
- Add Avocado or Fried Egg...3
- Add Salmon, Chicken, Beef...7
Turkey Breast Sandwich with Apricot, Cranberry, Fontina and Spinach on Grain Toast...13
Local Ranch Beef Burger with Gruyere, Caramelized Onion, Mustard Aioli, Lettuce and Pickles...15
Steelhead Trout with Braised Cannellini Beans, Arugula, Sesame and Pepitas...18
Braised Beef Short Rib with Sweet Potato Hash, Jalapeño Cornbread and Mustard Cream Sauce...19

ELEMENTAL BOUNTY

On the bank of the San Antonio River, Supper feels part farm table, part bistro table. Brand’s elemental Midwestern approach is peppered with South Texas’ multicultural foodways and enriched with the bounty of our year-round producers.

My new favorite hotel is in an old brewery. In addition to the stellar restaurant, Supper, there’s a lobby bar, Sternewirth, named for a tradition entitling brewery workers to free beer (love that).
— Food & Wine
Chef John Brand deftly marries comfort and creativity, using seasonal, local products in time-tested dishes — with twists that work. A favorite shared plate features roasted green beans with a dipping remoulade that incorporates toasted seaweed. Grilled slices of steak topped with a chimichurri wrought from roasted tomatoes, parsley and garlic plays well against fries cooked in duck fat. Dessert was never sweeter than in a ricotta-vanilla beignet, served with berry jam and dusted in rosemary-scented powdered sugar.
— Dallas Morning News
Supper has quickly become a favorite among area eateries for its open kitchen and part-European bistro, part-Southern farmhouse style. Known for his grounded, ﬂavorful compilations and unexpected details (don’t be surprised to ﬁnd a spoonful of roe in your green beans, or slices of savory sweet potato garnishing your panna cot-ta), self-taught chef John Brand orchestrates the menu to provide artfully composed, seasonal fare from breakfast to, well, supper.
— The Local Palate
Hotel Emma showcases its culinary prowess in multiple ways, but it's on-site restaurant, Supper; located along the northern extension of the San Antonio river walk, is their best representation of what good food is all about. This farm-to-table restaurant almost dares you to not like veggies. Their menu is largely vegetarian, but each dish is so flavorful you don't miss the meat…A meal at Supper is an utter delight, not only because of the food and clear spirits cocktails, but also because of the stellar staff, beautiful views of the river from their outdoor patio, and the simple feeling that you're somewhere special.
— USA Today’s 10 Best
Supper, the hotel’s flagship restaurant, is a light and airy space with an open kitchen commanded by Chef John Brand who brings with him a menu of refined farm-to-table offerings.
— Culturemap San Antonio
Chef John Brand wanted a hotel restaurant that didn’t seem like one, and he succeeds with Supper, where the farm-to-table magic and mundane (beet salad, anyone?) are elevated by his imagination. […] The crisp black, white, and stainless steel look of the dining room is well suited to the restored historic building at the Pearl, and the servers in their red-checked shirts add a touch of nostalgia.
— Texas Monthly
John Brand is a vegetable whisperer who transforms small plates into crave worthy dishes. […] Even though Brand and his team shine brightest with small vegetable plates, they execute main dishes with aplomb…manager Michael McClellan and Brand have trained their staff well. […] They’ve created a restaurant that complements the hotel but could stand on its own as a culinary destination in its own
— San Antonio Express News
The friendly staff and well-lit dining rooms reinforce a comforting sense of family meals.
— San Antonio Magazine
Supper at Hotel Emma is worth every single bit of hype you’ve heard. Chef John Brand delivers in a spectacular way with each dish meticulously attended to with brilliant distinction.
— Culturemap San Antonio

hours

Breakfast
7am – 11am

Lunch
11am – 3pm

Dinner
Sun-Thurs 5pm – 10pm
Fri-Sat 5pm – 11pm

Contact

136 E. GRAYSON | SAN ANTONIO TEXAS

HOTEL EMMA | 877 524 0031

DESIGN & DEVELOPMENT BY GILES DESIGN BUREAU

American Eatery at Hotel Emma