New restaurant (a)mar., which derives its name from the Spanish words for “to love” and “the sea,” will begin serving the coastal cuisines of Mexican and Latin America next month at the Pearl.
Described as a “relaxed yet refined destination,” the dining spot will offer a seasonally driven, seafood-focused menu along with a mezcal and wine program created to show the depth and craft of Mexican producers, Pearl officials said Thursday.
The business is located in the Credit Human building on Broadway, filling the former space of high-end Italian restaurant Allora, which closed in 2024.
(a)mar. owners Carlos and Clarece Clavijo said they want their venture to reflect their travels through Tulum and Oaxaca in Mexico along with other coastal Latin American destinations.
“As a group of local owners, we are especially proud to contribute to the city’s dynamic culinary culture — sharing the flavors, traditions and spirit of Mexico and Latin America in a way that feels both authentic and deeply rooted in our community,” the Clavijos said in a statement. “We look forward to welcoming our guests to experience the warmth and energy that inspire everything we do.”
As part of that vision, (a)mar. will feature a chef‑in‑residence program that showcases diverse perspectives from coastal regions worldwide — including Japan and Latin America — with seasonal menu items and special dining events.
Details on the inaugural chef and schedule will be announced soon after opening, the owners said.
(a)mar. arrives at the Pearl following a string of high-profile restaurant closures there. Although the north-of-downtown complex gained Asian-inspired cocktail spot Jue Let last November, it lost Cured, Carriqui and Full Goods Diner in quick succession over the past six months.
“Pearl is proud to welcome (a)mar. to the neighborhood,” Silver Ventures Chief Marketing Officer Michael Joergensen said in a statement. “This concept reflects the creativity and cultural connection that continue to define Pearl’s culinary community while bringing something fresh and exciting to San Antonio’s dining scene.”
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