Overview: A new coastal Mexican seafood restaurant named Amar opened Wednesday at 403 Pearl Parkway in San Antonio’s Pearl District. Co-founders Carlos and Clarece Clavijo produce the mezcal label Alma de Campo, which features in the full bar’s craft cocktails. The venue is expanding from a dinner-only schedule to full operation beginning Monday.
The Full Story
Located in the space formerly occupied by Arrosta, the restaurant offers fresh seafood, ceviches, and aguachiles. The name Amar means “to love” and “the sea” in Spanish, according to the Clavijos. Through the initial weekend, Amar is sticking to a dinner-only schedule; it will expand to full operation beginning Monday.
Menu features tuna carnitas, rib-eye steak, seasonal vegetables, and dishes such as tuna and melon paired in an amuse-bouche, carrot and crab bisque, shrimp and linguine in chipotle cream sauce and traditional ceviche from the sea. The full bar serves a wide range of craft cocktails, some made with the mezcal Alma de Campo.
Co-founders Carlos and Clarece Clavijo drew inspiration from their travels through Mexico, particularly Tulum and Oaxaca, in shaping the new concept. “Months of late nights, big ideas, endless tastings, tequila, mezcal, wine, and a whole lot of beautiful chaos brought us to this moment,” the post read.
Brand & Industry History
Co-founders Carlos and Clarece Clavijo drew inspiration from their travels through Mexico, particularly Tulum and Oaxaca, in shaping the new concept. The restaurant’s name — styled (a)mar on signage — is twofold, meaning “to love” and”the sea” in Spanish, according to the Clavijos.
What This Means
The restaurant is set to make a big splash on the city’s dining scene. Through the initial weekend, Amar is sticking to a dinner-only schedule; it will expand to full operation beginning Monday.
Consumer Takeaway
Guests can sample a range of the kitchen’s talents in dishes such as tuna and melon paired in an amuse-bouche, carrot and crab bisque, tuna carnitas, shrimp and linguine in chipotle cream sauce and traditional ceviche from the sea, alongside rib-eye steak and seasonal vegetables from the land. The full bar serves a wide range of craft cocktails, some made with the mezcal Alma de Campo.
Source: Read the original article
