(a)mar, a Latin-inspired seafood spot from San Antonio locals Carlos and Clarece Clavijo, is set to drop anchor at the Pearl this May, serving coastal plates with Oaxacan flair and a drinks list heavy on Mexican wine and mezcal. The new restaurant is moving into the former Allora space in the Credit Human building and will center its ever-changing menu on seafood. The owners say diners can expect design touches sourced from Oaxaca and Tulum, plus a rotating chef-in-residence program to keep things lively.
The Clavijos told MySA that Pearl’s blend of built-in foot traffic and established hospitality scene made it the right fit, and that much of the tableware and decor will come from Oaxaca in a wabi-sabi style. According to MySA, the couple’s backgrounds in real estate, construction and liquor importing helped shape both the restaurant’s look and its beverage program.
Menu, Design And Rotating Chefs
As reported by CultureMap San Antonio, the name (a)mar is a reverse portmanteau nodding to the Spanish words for “to love” and “sea.” The concept includes a chef-in-residence program that will bring in guest chefs from Latin America, Japan and other coastal regions to put their spin on the menu. CultureMap notes that early teases on the restaurant’s Instagram include an octopus dish, Oaxacan fiber art and Tulum-sourced light shades that hint at both the food and the vibe of the dining room.
Pearl's Shifting Food Scene
(a)mar joins the Pearl at a time when the district’s dining lineup is in flux, with closures giving way to a fresh round of openings as operators try out new concepts. The San Antonio Report notes that at least six new food and drink spots are projected to open at Pearl in 2026. Both Pearl management and local restaurateurs have cast the churn as part of the development’s natural evolution rather than a red flag for the area.
While (a)mar is keeping some details close to the vest, the team is still targeting a May opening, according to CultureMap San Antonio. Hoodline will update this story once the owners lock in an official opening date, reservation details and the first round of chef-in-residence talent.
