On a third-floor lobby of the Victory Performance Capital Center, a host greets Robby Brown by name. When the doors swing open to the Spurs Club, another host welcomes Brown and asks about his family.
A bartender brings him his favorite drink. A waiter offers a plate of appetizers. Brown turns to a floor to ceiling window next to the bar and watches Victor Wembanyama and his teammates practice on the basketball courts below.
As a member of the exclusive Spurs Club, Brown receives VIP benefits before he takes a seat in the upscale dining room.
“I feel it’s similar to walking into J-Prime or Blü Prime Steakhouse but it’s in another class because it is so elevated,” said Brown, president of South Texas DOCUmation. “This is something I don’t feel San Antonio has ever had or seen.”
The Spurs Club is a chef-driven, private social club at The Rock at La Cantera. It is a culinary jewel occupying 10,873 square feet with multiple bars, televisions, lounge, workspace and a room for private parties known as “The Fortress.”
“The Spurs Club was the first of its kind in the NBA when it opened in March 2022,” said Lucy Kaneb, Spurs’ associate manager for corporate communications. “To date, there are no other comparable clubs in the NBA.”
Natural light from window walls illuminates a modern space inspired by the practice facility. The club and the courts emerged from an old quarry that reflects the team’s philosophy: pounding the rock.
Large, 3D-printed acrylic resin globe fixtures deliver soft ambient light for members moving through the venue to the The Fortress in the back.
It was here that chef de cuisine Robert De La Mora provided a sampling of dishes for the San Antonio Report. His menu, a modern take of American fare, includes nods to his Mexican roots: an empanada with picadillo and poblano pepper and guacamole with chicharron.
On this day, De La Mora presented three dishes. He began with lacinato kale, a mix of greens, grapes, croutons and avocado with green goddess dressing. Next came a slice of porchetta, or pork belly, topped with red mole, poached quince and shishito pepper salsa. For the final offering, De La Mora served a filet of branzino with green curry, brussel sprouts, chili-lime vinaigrette and roasted peanuts.
The servings revealed the hand of an exceptional culinarian, one who learned not from a big name school but from time spent with renowned chefs.
De La Mora spent two years as a line cook under Mexican chef Enrico Olvera at Cosme in New York City. The experience marked him. His mentor, Olvera, founded Michelin two-star Pujol in Mexico City.
Later, De La Hora honed his craft in San Francisco Bay area kitchens. He learned from Peter Armellino at the Michelin-starred Plumed Horse in Saratoga. De La Mora also spent nine years at Shepherd & Sims, a fine-dining spot in Los Gatos, California, near his native San Jose.
So what brought him to San Antonio?
“Honestly, it was affordability,” he said. “Trying to own a house in California is pretty much impossible. I’m married and I’m trying to start my own family soon.”
De La Mora responded to an online ad from the Spurs. He started in August.
“Coming here felt like the right fit,” he said.
Brown would agree. He says De La Mora’s menu compares favorably with the best he’s sampled in San Antonio.
“Their food is incredible,” Brown said. “They have some amazing empanadas, which is sort of a nod to the San Antonio community. You can get anything from a Spurs Club burger to a half chicken and fish items. I love their salmon and branzino. I’ve had their ribeyes and sirloins. There’s not a bad item on the menu.”
Brown and DOCUmation, a tech company, have belonged to the Spurs Club since it opened nearly four years ago. Brown often brings guests to dine, relax and talk business.
“We’re partners with the Spurs,” Brown said. “And we do business locally. So having a club and an elevated space to be able to have private meetings and lunches to engage with people was appealing to us. I was there today hosting a party. I was running through the menu with some people who said, ‘You must eat here a lot.’”
De La Mora’s most regular customers are the players. Many show up for lunch. Most come after games for late-night dinner. Players share the same space as members, who travel from the club to the Frost Bank Center and back through club-provided transportation.
“Our players are our closest clients,” De La Mora said. “It’s a great spot for them to be able to wind down after games and enjoy an exclusive space that is kind of like a sanctuary. It’s a post-game spot for a lot of them and their families.”
Assistant General Manager Ian Cooke tends bar and mixes the most popular drink, The Suavecito, a blanco tequila with jalapeño, pineapple and agave. Cooke, De La Mora and Membership Manager Hannah Lucas check on players and guests until closing, which sometimes stretches to 1:30 a.m.
“The three of us are always mingling and mixing with our members,” Lucas said. “Rob is table-touching, making sure our members and guests and players feel like they are truly a part of the family. That’s an experience you don’t get at a lot of restaurants.”
How much does it cost to join? To find out, you’ll have to apply for an individual or corporate membership. “I’ll keep pricing close to the chest,” Lucas said.
The Spurs Club counts nearly 700 individuals and businesses as members. Only 40 percent of them are season-ticket holders. Brown comes for the entire package of benefits.
“What makes the club stand out is the food and the service,” Brown said. “They train their team to know the names and faces of everyone so when they walk into the club, they feel the welcoming atmosphere. The best part, though, is you have a birds-eye view of the practice facility. It’s just outstanding.”
