The owners behind new Pearl restaurant (a)mar are well aware that San Antonio diners are eager to know their grand opening date.
All they can promise is that it will be in the next two months.
“When you open up a new restaurant, you really only get one chance to make a good first impression — we didn’t want to rush it,” (a)mar co-owner Carlos Clavijo told the Current during an on-site visit.
“We want to be the Pearl’s cantina,” he added.
It’s been a labor of love for Clavijo, who’s been working with his wife and the concept’s co-owner, Clarece Clavijo, to bring it to life. The dining spot, located at 403 Pearl Parkway, is the embodiment of the couple’s travels over the years, from Oaxaca to Mexico City.
“We want (a)mar to have that pan-Latin seafood influence, with a dedication to the same strong type of hospitality that Mexico provides,” the team behind the restaurant said in a statement.
The owners are still finalizing the menu, but they teased dishes such as ribeye aguachile, ceviches, pan-seared marlin dumplings, tostadas, tacos and more.
Many of the items are inspired by old family recipes, Clarece Clavijo said, adding that she’s taking the time to train the kitchen team on how to make everything properly before opening. It’s important for every guest to have a consistent experience with the menu.
“Nothing ruins an experience more than getting two very different versions of the same dish,” Carlos Clavijo said.
Much work has gone into (a)mar’s grilled octopus.
“We know people frequently associate octopus with a rubbery texture, but we’ve worked hard to cook it properly, the way it’s intended to be enjoyed,” Clarece Clavijo said.
The concept has taken over the well-known space that once housed Italian eatery Allora. “Can you keep a secret?” asks a sign on one of the large glass windows.
That secret is a speakeasy inside (a)mar, which is designed as a love letter to mezcal and features the husband-and-wife restaurateurs’ own brands, Tinta Blanca and Huella Ancestral. Dimly lit and intimate, the hideaway offers a stark contrast to the breezy, Tulum-inspired ambience in the lofty main dining area.
“We did want to have a true speakeasy,” Carlos Clavijo said, adding that (a)mar will also have a robust Mexican wine program and signature cocktails.
The path to the speakeasy is protected by well-placed cacti and a beautiful ofrenda display, a symbolic trail between light and dark. Even the wizened trees in the secret drinking destination have been kept alive against all odds, the owners said, explaining that they were advised to cut down the vegetation when they took over the space.
The extensive thought behind (a)mar’s design details extends to the menu. The restaurant’s hospitality director, Hugo Hernandez, told the Current that the team aims for a sense of elevated accessibility with its food and drinks.
“We want people coming in in shorts or suits, for work meetings or happy hour,” Hernandez said.
To that end, a separate room upstairs with an AV setup will be available for private parties and work meetings.
The restaurant also will have a residency program so it can bring in guest chefs from around the world to craft their own limited-time menus.
Sign Up for SA Current newsletters.
Follow us: Apple News | Google News | NewsBreak | Reddit | Instagram | Facebook | Twitter | Or sign up for our RSS Feed
