TASTEMAKER

No Experience, No Problem

Emily Carpenter relied on inspiration from her travels, love of entertaining and innate style to create Southtown’s newest culinary gem

BY BONNY OSTERHAGE

n the sea of Southtown eateries, Little Em’s Oyster Bar

Iis a treasure as unexpected as, well, finding a pearl in an oyster. Located in what was once an old gas station, Little Em’s is quickly becoming one of the most Instagrammed restaurants in town. Easily recognizable by its crisp white façade, blue and white awnings, and pops of pink, it’s the kind of place that invites you to “shuck” your responsibilities, sip Champagne on the patio, and dive into seafood so fresh you can almost smell the salty air.

Opening a restaurant is challenging, but opening a restaurant with no prior experience in the middle of a global pandemic takes it to another level. That didn’t stop Emily Carpenter, a self-described “hard worker,” from taking the plunge with nothing more than a love of travel, entertaining, and great food. “If you had told me two years ago that we would own a restaurant I’d have said, ‘hell no,’” says Carpenter, who came up with the Little Em’s concept while on an international culinary adventure with her husband, Houston. “We walked into this tiny oyster bar in Paris and a lightbulb just went off.”

After securing the San Antonio location in May 2020, the couple began working to get the 700-square-foot space restaurant-ready, adding a bar, an open kitchen and redoing the plumbing. “We put a lot of love into it,” says Carpenter. The pandemic didn't greatly affect their development, as they’d always planned for the restaurant

LITTLE EM’S OYSTER BAR

1001 S. Alamo St. 210-257-0100 littleemsoysterbar.com Lunch Thurs-Sun; dinner Thurs-Sat

to have primarily outdoor dining, with limited indoor seating.

They also put a lot of love into the menu, which features a mouthwatering selection of ceviche, crab cakes, a lobster roll and six to 10 varieties of East Coast oysters that rotate weekly. “There are literally thousands of different types of oysters, all with different flavor profiles,” says Carpenter. “They are raised for restaurants, so they are no longer seasonal. You can eat them all year long.”

Served with horseradish, cocktail sauce, and the restaurant’s signature blood orange mignonette, Little Em’s is making converts out of the “I don’t eat raw oysters” crowd. “When people tell me they don’t like oysters, I tell them they haven’t tried ours,” says Carpenter. “But we also have a really good burger on the menu for people who just aren’t into seafood.”

With a second Southtown seafood restaurant in the works called Up Scale, Carpenter has hit upon the recipe for success. “There are three things every restaurant needs and that’s good food, good ambiance, and good service,” she says. “If even one of those is missing, the experience won’t be good for the customer.”

When she isn’t at the restaurant, Carpenter and her husband enjoy entertaining at their King William home. “I love to host, which is why I love this industry,” she says. “Sure, the restaurant business is tough, but I look at it as welcoming new friends into my home every day, serving them great food, and making sure they are having a good time.”

9 Food Trucks for Delicious Outdoor Dining

CARNITAS DON RAÚL (Mahncke Park) The name might tip you off to its culinary specialty, but this food truck just so happened to have originated in the birthplace of carnitas: Morelia, Michoacán, Mexico. That original location, started by the father of San Antonio co-owner Michelle, was featured in the Netflix documentary Taco Chronicles. The menu in the Alamo City has the same favorites as in Mexico: carnitas in the form of tacos, tortas and Moreliana-style quesadillas, which includes melted cheese, guacamole and a choice of meat. 2202 Broadway, carnitasdonraul.com

EL REMEDIO (Woodlawn) The 2021 Best of the City readers’ winner for Best Food Truck has plenty of options in its lineup, from the fan-favorite birria tacos to carnitas, hot doriceviche and more. Wash down the tacos with an ice cold Modelo served with El Remedio’s own chamoy dip. 2924 Culebra Road, @elremedio_sa

FUGU SUSHI ASIAN & CUISINE

(Far West) Sushi from a food truck? This mobile eatery started serving rolls from its window at the Area 51 Food Truck Park at the beginning of the year. The menu includes a rotating variety, including their take on the San Antonio roll, plus poke bowls, other entrees and appetizers like the jalapeño bombs (three large jalapeños, spicy tuna, spicy mayo, creacm cheese, eel sauce sesame seeds and green onions). 12275 Potranco Road, @fugusushi_sa HOLY SMOKE SA (Museum Reach, UTSA) This food truck from owner Ricky Ortiz and pitmaster David Romero is a partnership made in smoked meat heaven. Romero’s work stands out with his combinations, like the Holy Grail Cheese, a monster of a grilled cheese sandwich with brisket. Another hot order: the brisket birria tacos. With two locations and Instagram- (and TikTok-) worthy meals, Holy Smoke SA is a delicious example of comfort-style barbecue at its finest. 1221 Broadway Street, 14530 Roadrunner Way, @holysmokesa

LA GLORIA MARGARITA TRUCK

One of the best things to come out of 2020, the concept from La Gloria and Burgerteca chef Johnny Hernandez has been described by many as an ice cream truck for adults. You can book the margarita truck online or order for delivery when the truck posts that they’re within a 3-mile radius of your location. The margaritas are the stars of the show, but they must be ordered with food. Follow @lagloriamargaritas for locations; margaritatrucks.com

MASSHOLE FOOD TRUCK The purveyor of perhaps the best lobster rolls in town, chef Adam Bylicki presents a menu with house-made breads, such as the split top brioche, which serves as the foundation for the Maine's mayo, celery, salt, fresh tarragon, lemon juice and zest—and of course, Maine lobster. Another must try? The St. Anthony, a lobster roll with sweet Texas onion, mayo, cilantro, lime juice and zest, and jalapeños. Follow @massholefoodtruck for locations.

SAUCE’S SOUTHERN KITCHEN

Frequently found at the StreetFare SA food truck park on Austin Highway, Sauce’s Southern Kitchen serves up authentic Louisiana Cajun and Creole cuisine with menu favorites like chicken and sausage gumbo, Cajun fries, po’boys, red beans and rice, and fried catfish and shrimp. Want more? Order frozen shipments of its most popular items so you can indulge any time you get that Creole craving. Follow @saucessouthernkitchen for locations.

SENSATIONAL SALADS AND

WRAPS Trey VanCleave and Scott Akin created this concept back in 2012 with the mission of providing top quality salads to business workers, and today, they’re still going strong. Many of the menu options can be ordered as either a salad or wrap, like the fajita fusion or the Buffalo or pesto chicken. sensationalfoodtruck.com.

THE SNACK BAR FOOD TRUCK

(Far West) Why stop at an ice cream sundae when you can have a churro sundae? This mobile eatery can satisy even the strongest of sweet tooths with offerings like strawberry cheesecake or s’more churro sundaes, or one of their many flavored lemonades. Parked in a space with outdoor seating and lawn games, the atmosphere is great for families and pets (ask about their puppachurros). 8701 FM 1560, @thesnackbarfoodtruck

Restaurants' service and menus may be affected by COVID-19. Please call ahead to confirm.

What changes due to COVID-19 have you seen at restaurants that you think will stick in the months and years to come?

Outdoor seating is here to stay, and I think the trend of family-style meals or date night packages for takeout will stick around for a while. I sure hope restaurants keep offering takeout cocktails—they’re terrific!

Have a question for our resident foodie? Email asked@sanantoniomag.com.