Choose Between Two Options
- $12 for two Groupons, each good for $10 worth of modern Texas cuisine ($20 total value)
- $35 for $50 worth of modern Texas dinner cuisine
- See the menus.
Sustenio and the Lounge at Sustenio
Chef Stephan Pyles is a fifth-generation Texan, but his influence extends far beyond The Lone Star State. The chef first stepped onto the American culinary scene in the early ‘90s, when he won his first James Beard Award. Since then, he's racked up another win and several nominations, authored a handful of cookbooks, and made the rounds on programs such as Good Morning America and the Today show. In case that wasn’t enough to keep Stephan busy, he’s also opened more than two dozen Texas restaurants, including Sustenio.
Farm-to-Table Texas Cuisine
Called "an absolute genius in the kitchen" by the New York Times and often referred to as the Father of Southwestern cuisine, Stephan continues to craft innovative cuisine at Sustenio. Here, he's pioneered what he calls a "wood-fired meets cast iron" approach, which draws as much from Southwestern flavors as it does from Texas ones. The dinner menu includes honey-fried chicken and Gulf shrimp and grits; there's also tortilla soup with guajillo chilies and snapper ceviche with pickled watermelon. Most dishes are made in the farm-to-table tradition, with ingredients sourced from local purveyors such as Dewberry Farm.
True to His Roots
Sustenio’s Texas pride also extends beyond the menu. The restaurant boasts San Antonio’s largest wine cellar, which earned it Wine Spectator’s 2015 Restaurant Award, along with a private wine room built from indigenous woods and Hill Country limestone. Diners can also enjoy intimate gatherings in the private dining room or watch Stephan do what he does best while seated at the chef’s table. Alternatively, Sustenio Lounge offers visitors a 360-degree view of the sophisticated property.