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"I experienced an intimate dining room wrapped around a central open kitchen where an eight-course tasting composed entirely of desserts unfolds in waves of acidic, umami, bitter, and sweet, including daring items such as black garlic ice cream." - David Shortell
"An innovative dessert omakase that delivers chef-driven, multi-course sweet experiences, reflecting modern pastry creativity from an acclaimed rising chef." - Regan Stephens
"A dessert‑focused tasting‑menu restaurant that serves as a specialty destination for adventurous sweet‑course dining." - Brandon Watson
"Led by Emmer & Rye partner Tavel Bristol-Joseph, this Michelin-recommended dessert bar is San Antonio food at its most experimental. The eight-course tasting menu includes four bites and four mains, stretching preconceived notions about the last course. One early menu dish incorporated a sponge cake, caramelized onions, and black garlic ice cream to evoke the flavor of tonkotsu ramen. Another used a vegan caviar made of mushrooms, seaweed, and ginger. The focus has always been on the sensation; no photography is allowed. The takeaway gift — a burnished fortune cookie — is the only dish that has made its way to Yelp. - Brandon Watson, Eater contributor" - Courtney E. Smith

"Led by Emmer & Rye partner Tavel Bristol-Joseph, this Michelin-recommended dessert bar is San Antonio food at its most experimental. The eight-course tasting menu includes four bites and four mains, stretching preconceived notions about the last course. One early menu dish incorporated a sponge cake, caramelized onions, and black garlic ice cream to evoke the flavor of tonkotsu ramen. Another used a vegan caviar made of mushrooms, seaweed, and ginger. The focus has always been on the sensation; no photography is allowed. The takeaway gift — a burnished fortune cookie — is the only dish that has made its way to Yelp." - Brandon Watson


