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. We adored the Santa Maria, a grilled tri-tip cut spiked with chimichurri and served atop duck-fat-fried potatoes. 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.
City: San Antonio
Cuisine: New American