What are the opening hours?

Wednesday 5:30am - 9:30pm Thursday 5:30pm - 9:30pm Friday 5:30pm - 9:30pm Saturday 5:30pm - 9:30pm

The Magpie

"freestyle" kitchen of chef Sue Kim
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05/27/2026

PRESERVED LEMON PASTA
Casareccia, fresh mascarpone, preserved lemon, brocollo filolaro, crispy garlic, aleppo chili oil

In true Magpie summer pasta fashion- it’s comforting, citrusy, and a little earthy. What more could you ask for?

Reserve your spot at magpie.us

05/20/2026

Here is a recent addition to our small plate menu:

WATERMELON “SALAD”
compressed watermelon, goat cheese whip, salted watermelon cheong, thai basil, basil oil, black sesame, lime

It is refreshing and a fun take on a summer classic. Available now & throughout most of the warm season.

ALSO! We are adjusting our hours. Starting in June y’all can stop by anytime from 5:00-9:30.

05/08/2026

Here’s a brand brand new one going into Mother’s Day weekend:

SPICED LAMB
grilled lamb*, barley arancini, charred squash and sage salad, labneh, mint zhug, smoked calabacita, toasted mustard seed, sumac, dill

*comes with two bones, but there is an option to make it three!

We still have a few spots left for Sunday. Visit magpie.us to check availability.

04/23/2026

Introducing this season’s fish dish:

HALIBUT
kombu cured halibut (kobujime), braised fennel, orange-tarragon beurre blanc, sauce vert, salted tomato foam, cal pickled tomato

We love it, you’ll love it. Reserve your spot at magpie.us.

04/17/2026

ORECCHIETTE IS BACK!

guanciale, english peas, tarragon crème, pistachio, fennel pollen

This one has become a summer menu classic at this point. More warmer weather dishes to come. Stay tuned.

03/10/2026

We know y’all are always sad to see carbonara go, but a heater has replaced it in our lineup:

LAMB RAGU

fresh ricotta cazini, lamb ragu. finished with ricotta affumicata, sage oil.

It’s smokey, it’s sagey, it’s comforting, it’s available now.
Visit magpie.us for reservations.

03/03/2026

MUSHROOM RISOTTO

grilled “mag-soy” pickled trumpet mushroom, butter braised chestnut mushroom, leek & mushroom risotto, black sesame milk foam, charred scallion oil, toasted sesame seed

Available now.
Visit magpie.us for reservations.

02/26/2026

BEET SALAD

miso honey glazed beet, confit garlic + beet puree, toasted pistachio, citrus chervil, balsamic reduction, basil oil, fennel pollen

Available now.
Visit magpie.us for reservations.

01/24/2026

ITS THE RIP POST. Goodbyes are hard, so we are giving y’all one last chance to enjoy your faves from this season. Carbonara, Arugula Pesto, Chargrilled Squash, Sansai Soba, and the Snapper are all in their final days.

P.S. We are open today. If you’re in the neighborhood come warm up with a big ol’ glass of red wine.

01/15/2026

MAGPIE HOLIDAY OYSTER PARTY 2025: THE RECAP

Much gratitude to everyone who attended. We were looking forward to this party for months.

Chef Sue shucked 300+ oysters & we served them as french 75 shooters, east coast dressed, and gulf coast Rockefeller. We were pouring three cavas from our faves, Naveran. Holiday cheer was in the air. We had some friends and family dining with us, which is always very special. The staff absolutely feasted afterwards. What a way to close out the year.

Our next party will likely fall around spring time (we are taking a little break), so keep your eyes peeled and your stomachs ready.

XOXO The Magpie

01/02/2026

as year 5 comes to a close, thank you all for showing up. all of our patrons who came in for the dinner parties, friends celebrating special occasions, and anyone stopping in to just hang for a bit. this year has been full of energy and experimentation. it’s been magical & we eagerly welcome the next.

to the mag crew: we love you all. thank you for everything.

we took yesterday off to recuperate from the holidays, but we are back for normal dinner service today and tomorrow. ❤️

P.S. menu changes coming soon.

12/04/2025

FRIENDS, we are hosting a celebration of oysters, bubbles, & the holiday season. As seafood (& party) lovers, the team is very excited to put together a grand evening for you all. Limited spots, so don’t hesitate.

Menu details to come!

xoxo,
The Magpie

11/29/2025

from beaujolais nouveau day ❤️🍷

thank you all for coming to celebrate with us. there was magic in the air & so many familiar faces in the dining room. we loved seeing you all and look forward to the next nouveau day.

xoxo
team magpie

11/19/2025

We’ve had this lovely little dish on our menu for a few months now, and it’s time we highlight it:

SANSAI SOBA
tempura oyster mushroom (Hi-Fi Myco, Austin TX), seared shiitake, green tea soba, Mag-soy tsuyu, pickled radish & romanesco cauliflower, sesame oil, pineapple “phish” sauce, shiso chip

“sansai” is traditionally wild mountain vegetables, but our take on it includes hearty pickled radish & romanesco. we have been experimenting with pickling and fermentation this year & this dish is a testament to that.

This is also considered an entree portion and built for our vegan friends. We only run a limited amount per night, so do not hesitate on this one.

Reservations can be made through the link in our bio.

11/06/2025

Friends!

On November 20th, In lieu of normal dinner service, The Magpie will be celebrating the release of 2025’s Beaujolais Nouveau.

For us, Nouveau Day has always been more than just a Japanese marketing ploy. We find poetry in this wine that tastes of flowers in autumn (and is best taken with sweater hair and a nip in the air).

Join us, then, in flinging aside pearls, lounging alongside beatific, speechless pools glowing with an otherworldly light (featureless but defiant and right), flinging aside scorn, accepting the night in the loving embrace with the freshest wine. Steady your glass, imponderable, improbably pondering the moment of its final release. Join us, then, for the season is now, for a pour of Beaujolais Nouveau.

A ticket will provide you with 3 glasses of wine + charc/small plates.

SMALL PLATE MENU:
Snapper Croqueta, Orange beurre blanc, chive, dill

Oyster mushroom skewer, oyster bbq sauce, parsnip puree

Lamb Meatball, Lamb ragu, herb de provinces

The party starts at 5:30 and ends at 9:00. DJ Caryatid will be providing us with music. Guests are welcome to come and go as you all please. The link to book is in our bio & at magpie.us ❤️

A crackle. Sabrage. Flueve. Essence.

Join us, now. The time is right. Now.

10/17/2025

After aeons…beneath a shifting horizon, over barren sands littered with crumbling monuments, the wind whispers a phrase immemorial, its words once synonymous with unspeakable pleasures:

“PIE CLUB”

Yup, you heard it right. The Magpie is back, fresh off a recent pilgrimage to Pielandia and now busting out onto the scene with news too joyful to ignore:

The Magpie is proud to announce the revival of its much-beloved (but long-absent!) PIE CLUB.

We’re taking it back to the essence this time with the pie that started it all:
Chef’s legendary LAMB PIE, baked to perfection—as ever—in an all-butter crust made by hand.

This is a one-shot deal, available only for a limited time; grab it while you can! ***LINK IN BIO***

LUXURY LAMB PIE DINNER TO-GO!
PICK-UP: TUESDAY, OCTOBER 28th, 2:00 PM – 4:00 PM
MENU TO INCLUDE:
- TWO (2) LAMB PIES: lamb braised with wine, tomato, leek, fingerling potato, carrot, onion,
garlic, shiitake and herbs in a 100% butter crust
- KALE SALAD FOR TWO: organic shredded dinosaur kale, pickled purple carrot + breakfast radish,
candied pecan, dried cranberry, honey-lemon vinaigrette
- DESSERT FOR TWO: a sumptuous carrot cake with toasted pecan and rich coconut froth

WINE (RED/WHITE) ADD-ON:
- 1 BOTTLE $30
- 2 BOTTLES $50

Address

1602 E HOUSTON Street STE 106
San Antonio, TX
78202

Opening Hours

Wednesday	5:30am - 9:30pm
Thursday	5:30pm - 9:30pm
Friday	5:30pm - 9:30pm
Saturday	5:30pm - 9:30pm

Website

https://www.magpie.us/

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