Last Updated on September 14, 2025
Entering Pullman Market, I immediately noticed vibrant produce – bunches of dark green heirloom lettuce, bright red apples, and striped seasonal melons in shades of pale and deep green.
Beyond the produce section, the scent of toasty, fresh tortillas being pressed and grilled filled the air. The bakery counter displayed golden loaves of bread, rustic baguettes, and delicate pastries in a rainbow of colors, making my mouth water.
Throughout the Market, signs highlighted its commitment to supporting local farmers, offering a glimpse into Pullman Market’s dedication to providing locally sourced food.
Beyond the grocery store, several casual eateries and restaurants invited further exploration. I loved shopping for local ingredients, sipping a cocktail, and sitting down for a meal all in one place.
Opened in 2024 in San Antonio’s historic Pearl District, Pullman Market occupies the former headquarters of the Samuel Glass Company. Spanning 40,000 square feet, the space blends original materials and patina with modern elements, creating an inviting atmosphere.
Preserving the original framework honored the building’s history while preventing tons of waste – literally – from being sent to local landfills. Also once a brewery that operated from the 1880s until 1999, the property has been transformed into a vibrant neighborhood hub, attracting locals and tourists.
Connecting Farms, Chefs, and Community
Danny Parada, Corporate Chef, began his journey to Pullman Market when he joined Emmer & Rye Hospitality Group in 2015. There, he gained valuable insight into whole-animal butchery, fermentation, and the importance of building relationships with local farmers. He refined his skills in Sydney and Chicago before returning to Texas.
“I came back inspired by how food can connect communities and excited to continue my work with Emmer & Rye Hospital Group,” Parada said.
He describes his role as supporting the Market’s chefs and ensuring each concept stays true to its identity, while reflecting the larger mission.
“On any given day, I might be working on menu development, tasting new dishes, meeting with local farmers and producers, or finding ways to reduce waste across the Market,” Parada explained. “No two days look the same, but the constant is making sure we’re delivering food that’s thoughtful, sustainable, and delicious.”
Food with Purpose
Pullman Market’s food philosophy is simple.
“Great food starts with respect: for the ingredient, the producer, and the community it serves,” Parada said. “Everything we do is rooted in transparency and sustainability.”
The Market was designed to be a place where food can be experienced in every way, whether picking up fresh produce, grabbing a quick bite, or enjoying a restaurant meal.
“By bringing everything under one roof, we close the gap between the farmer, the chef, and the guest,” Parada added. “It’s about making sustainability accessible while celebrating the joy of food.”
At Pullman Market, farm-to-table means building direct, transparent relationships with Texas farmers, ranchers, and fishermen and letting their work guide what the Market serves.
“It’s not just about sourcing local ingredients; it’s about honoring the whole animal, celebrating seasonality, and making those choices accessible across our grocery, eateries, and restaurants,” Parada explained.
Seasonality and sustainability drive menu creation, but how a dish makes people feel is just as important.
“We source thoughtfully, from heritage grains we mill in-house to seafood caught on day boats and whole animals from ranchers we know; every ingredient is treated with respect,” Parada said. “Guests are meant to be surprised and delighted, whether through a familiar flavor presented in a new way or a completely unexpected combination. The guiding principle is simple: celebrate the ingredient, honor the producer, and create a memorable experience for the guest.”
Seasonality dictates what produce is available, shapes the proteins offered, and keeps menus constantly evolving.
“Guests can experience the rhythm of the year through our offerings across all of our restaurants and offerings at the market,” Parada said.
From Farm to Market
Pullman Market selects partners who share its values around quality, sustainability, and transparency. Many of these relationships date back to 2015 when Emmer & Rye first opened in Austin.
Many ingredients are used throughout the Market. For example, beef from Startz Cattle Company, one of their partners, is featured in many ways.
“Steaks might be featured at Mezquite and Isidore, ground beef becomes burgers, shanks and tails are slow cooked into ragu at Fife & Farro, and bones go into stock at Isidore,” Parada said, noting that even the tallow is used in tortillas or confit, ensuring the entire animal is celebrated.
I had the chance to try a handmade flour tortilla fresh from the grill. The blend of locally grown white Sonora grain and tallow offered a rich, toasted aroma and fluffy texture that created a memorable bite.
Flavors of Pullman Market
Pullman Market’s restaurants include Fife & Farro, Mezquite, The Mezcaleria, Isidore, and Nicosi. Fife and Farro is an Italian restaurant featuring wood-fired sourdough pizzas and handmade, heritage-grain pastas. Mezquite serves grilled meats, flour tortillas, and cocktails, while The Mezcaleria offers a variety of appetizers, bowls, tacos, burritos, and quesadillas. Isidore’s menu includes small plates, upscale entrees, and a raw bar. Nicosi is an intimate, high-end dessert bar with seasonal tasting menus.
During my visit, I dined at Fife & Farro, enjoying Caesar salad, beef carpaccio, and handmade pizza. The Caesar salad featured crisp romaine lettuce, crunchy croutons, a generous amount of finely grated Parmesan, and a tangy dressing. The carpaccio included thin slices of tender Wagyu beef topped with fried capers, Caesar dressing, and freshly grated Parmesan. The flavors and textures melded perfectly, and the meat practically melted in my mouth.
A memorable part of the meal was making my own wood-fired pizza. I hand-tossed dough, chose toppings, and watched my creation slide into the wood-fired oven. I opted for mozzarella, pepperoni, red onion, and thinly sliced mushrooms. The thin, slightly charred sourdough crust was the perfect base. Fife & Farro offers this fun, interactive experience on Monday and Tuesday evenings.
Pullman Market’s casual eateries include Burger by the Butcher, Greens & Grains, Ceviche, Ice Cream, and Coffee. Burger uses fresh ground beef from Texas Angus and Wagyu cattle sourced from the Market’s butcher. Ceviche offers snapper, yellowfin tuna, and Gulf shrimp with several varieties of ceviche, along with tacos and fresh oysters.
Greens and Grains provides a variety of salads and grain bowls, with the option to build your own. Ice Cream serves creative flavors like Chicken & Waffles and Lavender Lemon Sorbet, along with regional favorites like Texas Pecan Pie and Texas Peach Sorbet. Dairy ingredients are sourced from Texas farms. Coffee utilizes locally roasted beans and features several house-made syrups and handmade imported chai tea.
At Ice Cream, I sampled two flavors. The Texas Peach Sorbet captured the essence of a ripe, juicy peach; perfect on a hot summer day. The Salted Cream offered the rich taste of fresh cream with just a touch of salt, providing a simple but delicious combination. At Coffee, I tried the handmade chai tea, and loved the complexity provided by bold spices that added depth of flavor to each sip.
Parada noted that keeping each restaurant unique while sourcing from the same partners requires collaboration with talented chefs.
“They bring their own perspectives to each concept. My role is to guide and support while ensuring each restaurant’s voice stays distinct,” he said.
Bridging Farmers, Chefs, and Guests
Educating guests about where their food comes from is an integral part of the Market’s mission. Education happens through open kitchens, visible butchery, conversations with staff, menu descriptions, and the ingredients on display. All of this education is meant to help guests connect with why the Market’s work matters.
Signs throughout the Market highlight local sourcing and provide information on long-standing partners, such as Yonder Way Farm and Green Bexar Farm.
Parada said transparency builds appreciation, “We want guests to taste the story of Texas in every bite.”
The Future of Farm to Table
Parada believes that farm-to-table dining will continue to move toward greater accessibility. He would like to see local food sourcing and sustainable practices become the norm, rather than the exception.
“The more transparent and collaborative the industry becomes, the stronger we all are,” he said. “Local sourcing strengthens local food systems while keeping dollars within the community.”
He also hopes that Pullman Market serves as a model for other food businesses by proving that scale and sustainability are not mutually exclusive.
“We hope Pullman shows that it’s possible to create a large, dynamic food space while staying deeply connected to local producers,” he said. “By making sustainability accessible and exciting for guests, we aim to inspire others in the industry to adopt similar practices.”
I loved everything that Pullman Market had to offer. From the aromas of sizzling burgers and wood-fired pizzas to the energetic vibe throughout, along with the pride evident in every employee I encountered, I had a remarkable experience. I also left with a heightened appreciation for the value of farm-to-table dining.
Parada said it best: “Pullman Market is about more than just food; it’s about serving our community. We hope every guest leaves not just full, but also inspired by the connection between the land, the producers, and the plate.”
