The bar at Mezcaleria. Robert J. Lerma<\/p>\n The chips and salsas are some of the best in town \u2013 they give you orange and green scratchmade salsas in bottles so there\u2019s no need to hunt down a server for refills. A bit hungrier? Go for the barbacoa bowl. Sometimes there will be football playing on the television screens propped up in the Mezcaleria\u2019s ample seating area, later at night, take in DJs or mariachis \u2014 something\u2019s always going on.<\/p>\n The next step is dependent on the amount of time you have. In a hurry? Grab a wagyu burger on a milk bun<\/a> with seasoned fries from the burger stand (it\u2019s to your left if you enter the Pullman Market from the parking lot entrance steps). They also have a chickpea patty for vegetarian guests.<\/p>\n Have time to kill? Mezquite<\/a>, the Mezcaleria\u2019s sister restaurant, offers a tribute to the Sonoran pathways with dishes like cebolla asada, tuna tostada with garlic aioli, and a bistec dish with steak sourced from the South Texas-based meat company La Babia.<\/p>\n Fife & Farro<\/a> is the last restaurant you\u2019ll hit inside before reaching the courtyard. Italian through and through, it serves house-made sourdough pizzas baked in large wood-fired ovens, alongside handmade heritage-grain pastas.<\/p>\n The unassuming Caesar salad, meanwhile, hides its true scale \u2014 a mountain of lettuce generously layered with parmesan. Pair it with a glass of red for the perfect solo meal, though it\u2019s honestly big enough to share with a date, friend, or family member.<\/p>\n It\u2019s no wonder Pullman saved its most innovative restaurants for last. About a year after opening in the courtyard, both Nicosi and Isidore earned Michelin stars<\/a>. Nicosi<\/a>, a dessert-only experience led by chef-partner Tavel Bristol-Joseph (it\u2019s literally his middle name), is a black-box-style restaurant that feels like a front-row seat inside a culinary artist\u2019s mind.<\/p>\n Phones aren\u2019t allowed. Each course is built around a specific taste or flavor (bitter, sweet, umami, etc.), and the tasting menu passes so quickly it would almost be a disservice to miss a single moment photographing it.<\/p>\n Steak at Isidore. Robert J. Lerma<\/p>\n Isidore<\/a>, a Texas steakhouse that skips the white tablecloths in favor of ribeyes and porterhouses that melt like butter, keeps each cut simple, letting the meat shine with just the right fixins. The open kitchen glows with warmth as the team works with ingredients sourced straight from the bounty of the Lone Star State \u2014 all while making every guest feel like a VIP from start to finish.<\/p>\n Together, Nicosi and Isidore serve as Pullman Market\u2019s grand finale: a courtyard destination where innovation, flavor, and Texas hospitality collide, leaving a lasting impression long after your visit ends.<\/p>\n For groceries<\/a> or a few last-minute gifts, enter through Pullman Market\u2019s main doors off Karnes Street. You\u2019ll walk into the grocery section with coffee and ice cream stands in sight, but what really greets you is a burst of Texas-sourced produce<\/a> inside the sliding doors.<\/p>\n Venture a bit further inside and you\u2019ll come across a showstopping floral section which marks the heart of Pullman\u2019s retail offerings. Dainty clusters of pastel-hued dried flowers, tied with ribbons, make perfect Christmas gifts or solo treats.<\/p>\n Flowers from Pullman Market. Paola Miano<\/p>\n Need a caffeine boost? Grab a cortado from the coffee stand, which features local beans from Merit Coffee co-founder Kyle Lopez\u2019s Good For Nothing, What\u2019s Brewing, Merit Coffee, Estate Coffee Co., and more. A few seats sit nearby the coffee, ice cream, and build-your-own-bowl stations, though they fill up fast.<\/p>\n The daily-baked sourdough and fresh baguettes fly off the shelves and pair well with Pullman Market\u2019s house olive oils, butters, and dips. Or skip the extras and let them shine in a hearty, grab-and-go sandwich.<\/p>\n In the middle of the market, everyday essentials meet specialty finds. Behind the bakery<\/a>, you\u2019ll spot pantry staples, candles, soaps, and aromatherapy, with a tortillera and ceviche stand just steps away.<\/p>\n Freshly baked bread from Pullman Market\u2019s bakery. Paola Miano<\/p>\n The dry aging butcher fridge at Pullman Market. Paola Miano<\/p>\n The seafood stand and butcher section<\/a> is right next to the ceviche stand, with a glass panel display of the butcher\u2019s dry-aged Texas cuts of beef on impressive display. Keep moving past the pantry section and you hit the wine aisle <\/a>with rows of curated bottles, including Pullman Market\u2019s first-ever ros\u00e9.<\/p>\n This side of the market is stocked with all the essentials for a tailgate or holiday party: prepackaged tubs of Mezquite\u2019s signature salsas, tortilla chips dusted with Taj\u00edn and cooked in beef tallow, beer selections near the wine in the center of the market, hummus and dips, and sweet treats like the bakery\u2019s oversized monster cookies.<\/p>\n There\u2019s check-out lines located near the Karnes Street entrance and behind the wine section, but it\u2019s best to go to the Karnes Street checkout lines in order to efficiently hit the ice cream stand before heading out. Here, you\u2019ll find chicken-stock caramel swirl ice cream and a Guyanese-style float \u2014 a sweet nod to Bristol-Joseph\u2019s roots.<\/p>\n![\"A](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2025\/12\/17-DSC08282.jpg\"\/)
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