The Magpie sits in San Antonio's Eastside, where Chef Sue Kim runs a seasonal menu built around Korean fusion small plates — dishes like smoked duck charcuterie, watermelon salad, braised tofu, and house-made pasta rotate as the kitchen changes course throughout the year. Bread and appetizers have become a particular draw for regulars who come back to work through the menu.
The room is intimate, with indoor and outdoor seating and a warm, unfussy feel, backed by service that diners describe as knowledgeable and attentive.
Kim was named a James Beard Foundation Best Chef: Texas semifinalist for 2026, and The Magpie was included on San Antonio Current's Best of 2025 list. The Infatuation has also covered the restaurant.
The room is intimate, with indoor and outdoor seating and a warm, unfussy feel, backed by service that diners describe as knowledgeable and attentive.
Kim was named a James Beard Foundation Best Chef: Texas semifinalist for 2026, and The Magpie was included on San Antonio Current's Best of 2025 list. The Infatuation has also covered the restaurant.