OUR STORY

Smiling woman holding a tray of raw oysters with condiments in a kitchen setting.

When we opened Little Em’s Oyster Bar in December of 2020, we set out to create something bright, fun, and full of energy, a place people would naturally gather over good seafood.

Inspired by our CEO and co-founder Emily Carpenter’s love of oysters, seafood, and home-style cooking, Little Em’s started small at 1001 S. Alamo. What began as a colorful, intimate spot quickly took on a life of its own, filling up night after night and becoming part of the rhythm of the neighborhood.

As it grew, so did we. Just across the street at 1024 S. Alamo, Little Em’s found its next chapter, expanding into a larger space with more room and the same energy that made it what it is.

People sitting and standing outside a restaurant called 'The Turo' with a white exterior, blue and white striped awnings, and pink flower pots, enjoying a meal and socializing.

Today, that foundation of quality ingredients, thoughtful cooking, and an atmosphere that feels as good as it looks, has earned recognition from the Michelin Guide in both 2024 and 2025. But beyond the dining room, we’re equally proud of what happens after the last oyster is served. Through our partnership in a citywide recycling initiative, every shell is given a second life, helping restore Texas coastal reefs and support the waters that inspire us.

A young man with dark curly hair, wearing a light blue button-up shirt and khaki pants, smiling and standing indoors near a wall with a blurred background of a dining area.

Raymond Vargas
General Manager

A smiling chef wearing a baseball cap, black gloves, and a white apron stands in a restaurant kitchen with a plate of oysters on the counter.

Slim Alexander
Executive Oyster Chef

A smiling man with glasses and a beard wearing a yellow cap, white apron, and tattoos on his arms. He stands in front of a glass block wall.

Rich Gonzales
Chef de Cuisine