Pharm Table, San Antonio’s nationally recognized plant-forward restaurant in Southtown, has added a notable new member to its team as Resident Sommelier, Scott Ota. Scott is one of San Antonio’s most celebrated sommeliers and brings his expertise of almost two decades within the restaurant and wine industry to Pharm Table, where he has built the restaurant’s new wine program from the ground up. (Pharm Table, 2022)

Under Scott’s leadership, Pharm Table’s dinner menu now features a small, grower-focused wine list of over 25 selections, with numerous sustainable, biodynamic and organic options. To encourage food and wine pairings, wines by the glass are available in a 3 ounce and a 5 ounce pour. Each wine has been hand-picked by Scott, taking into account flavors that pair especially well with the restaurant’s fresh, plant-forward fare. When selecting wines, Scott focuses on producers that mirror Pharm Table’s ethos of strong sustainable and regenerative farming practices, placing a special emphasis on highlighting female winemakers and owners.

Scott is well-known throughout Texas as an Advanced sommelier, having reached level III certification by the Court of Masters Sommeliers. Some of his most notable accolades include being named one of Wine & Spirits Magazine’s 2014 “Best New Sommeliers” and one of Food & Wine Magazine’s 2018 “Tastemakers to Revolutionize the Business,” among others.

Pharm Table now hosts periodic “Wine Wednesdays” tasting events that are curated and led by Scott. The evening event features a selection of approachable wines and small bites, and each one centers around a different theme, such as female winemakers, a specific varietal, or a specific region of the world.  The next two events will take place on September 28 and October 19. Tickets for the September 28 event are available now for purchase.

Pharm Table is an entirely unique concept and one of just a few true anti-inflammatory restaurants of its kind. Its philosophy is to help heal the body through food by blending the principles of Ayurvedic medicine with naturally healthful and gourmet global cuisines. Featuring local San Antonio heritage foods as well as a fusion of diets from the East, West, and Mesoamerica, the evolving menu is shaped by locally sourced produce and a global spice library and is free of dairy, refined sugar, wheat, and processed foods. While plant-centric, the menu also offers diners a selection of sustainably raised meats and fish. In addition to physical health, soil health and regeneration is a top priority at Pharm Table, and it is the first commercial restaurant composter in San Antonio. Supporting local businesses is also a priority, and Owner and Executive Chef Elizabeth Johnson partners with numerous local farmers along with supplying produce from her own backyard organic micro-farm.