After launching Books: A Whiskey Society in Stone Oak last winter, the Gusto Group (Toro Kitchen + Bar, Cuishe Cocina Mexicana) is setting its sights on downtown with SeaSpice, a new cocktails-and-seafood concept set to debut this fall near the Pearl.
SeaSpice will be located in The Jefferson Building, 1900 Broadway, which also also houses sushi restaurant Nineteen Hyaku, coffee-and-sandwich spot The Newstand and American bistro Bellagreen, Gusto Group CEO Gerardo de Anda told the Current.
“San Antonio has its flavors, but it’s been missing a refined take on seaside dining,” de Anda said. “SeaSpice is the Gusto Group’s answer: a refined seaside restaurant built for the modern San Antonian.”
De Anda described the forthcoming dining spot as a destination to “drop in for oysters at lunch or unwind with champagne at happy hour.” Bottles of bubbly will play a starring role in SeaSpice’s beverage program, he added.
SeaSpice will have a dedicated champagne bar where guests will be able to partake in seasonal champagne and prosecco selections along with fresh mojitos, gin and tonics, spritzes and signature drinks designed around a base of herbs and citrus.
Focused on an open kitchen and raw bar experience, the menu will feature the type of bites “you can build a business lunch around,” de Anda added. Guests will be able to indulge in oysters on the half shell, ceviches, shrimp cocktails, lobster bisque, seasonal salads and more.
SeaSpice also will offer happy-hour specials, weekend brunch and a dedicated DJ booth. While still a work in progress, de Anda said the space’s design scheme will embrace seaside energy with Broadway views.
“Think high ceilings, coastal greenery, flowing natural light and the subtle sound of waves and seagulls,” he added.
Gusto Group aims to open SeaSpice this fall or early winter. However, it hasn’t yet set an official launch date.
“We’re blending the freshness of the coast with the energy of Broadway, filling a gap in the market for vibrant, high-quality seafood without the white tablecloth stiffness,” de Anda said.
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This article appears in May 29 – Jun 11, 2025.