Isidore
Restaurant · North River District ·
New American steak & seafood, open kitchen, wine flights, tasting menus
New American steak & seafood, open kitchen, wine flights, tasting menus
"A high-end steakhouse in San Antonio from Austin’s Emmer & Rye Hospitality Group, it took home a Michelin star at the ceremony." - H. Drew Blackburn
"This high-end steakhouse, part of Austin’s Emmer & Rye Hospitality Group, received one Michelin star at the 2025 Texas guide ceremony." - H. Drew Blackburn
"Located in San Antonio's historic Pearl District, I found Isidore to be a stylish spot with a midcentury modern feel, an open kitchen and a live-fire hearth that underscore its clear focus on Texas ingredients and local traditions; it even incorporates Native American elements into the bread service. The large menu is built for sharing and includes a section dedicated to steak, and narrowing down snacks is tough — the popcorn chicken, crispy fried and served with popcorn aioli and velouté, is a good bet. A Cherokee tomato in house-made kombucha lets local produce shine, while the dry-aged Berkshire pork chop with a 23-spice sauce is another highlight; Texas wines are proudly showcased on the list and available in an optional pairing." - The MICHELIN Guide
"A Texas restaurant that reframes Central Texas cuisine beyond typical clichés, showcasing elements of the region in creative, technically detailed dishes: examples include Cherokee tomatoes served with a kombucha, beets layered with pecan butter, and popcorn chicken dotted with tiny popped pieces of sorghum. Indigenous preparation techniques are integrated alongside "killer cuts of steak." Chef de cuisine Ian Lanphear is a fan of foraging, so diners may find ingredients "straight out of the Texas woods," such as lichen or wood-ear mushrooms. Bread service is presented tableside in the style of the Comanche people, who historically ground wheat and used sorghum as a binder for travel provisions. The menu also highlights Texas wines, and guests are encouraged to linger over dessert." - Courtney E. Smith
"A must-order for beet lovers, the embered beets are roasted over fired bones from the kitchen’s steaks and served with a fermented black persimmon–based sauce and a hidden layer of pecan butter. The pecan butter adds creamy sweetness that enhances the beets’ natural ripe flavors without overwhelming them, while the sauce’s touch of acid keeps the dish balanced and bright; the combination is an unexpected but harmonious pairing of earthy, sweet, and tangy elements." - Courtney E. Smith