Little Em's opened in December 2020, built on co-founder Emily Carpenter's love of oysters, seafood, and home-style cooking. It started small at 1001 S. Alamo before outgrowing the space and moving across the street to 1024 S. Alamo, where it operates today with more room but the same intimate, colorful feel.
The kitchen is led by Chef de Cuisine Rich Gonzales and Executive Oyster Chef Slim Alexander, with Raymond Vargas running the floor as General Manager. Oysters anchor the menu, backed by seafood-forward dishes and a bar program that regulars point to as one of the restaurant's strengths.
Michelin selected Little Em's in both the 2024 and 2025 guides. The restaurant also takes part in a citywide shell recycling program, sending spent oyster shells back into Texas coastal reef restoration.
The kitchen is led by Chef de Cuisine Rich Gonzales and Executive Oyster Chef Slim Alexander, with Raymond Vargas running the floor as General Manager. Oysters anchor the menu, backed by seafood-forward dishes and a bar program that regulars point to as one of the restaurant's strengths.
Michelin selected Little Em's in both the 2024 and 2025 guides. The restaurant also takes part in a citywide shell recycling program, sending spent oyster shells back into Texas coastal reef restoration.