SeaSpice Rooftop Club has officially opened on the fifth floor of the Jefferson Building at 1900 Broadway, Suite 500, San Antonio, TX 78215, bringing a French Riviera-inspired seafood and nightlife concept to the area near the Pearl.
The new rooftop club is the latest concept from Gusto Group, the San Antonio hospitality company behind Toro Kitchen + Bar, Cuishe Cocina Mexicana, and other local dining and nightlife concepts. Gusto Group CEO Gerardo de Anda spoke with What Now San Antonio about SeaSpice and the inspiration behind the new venue.
SeaSpice combines a seafood-forward restaurant with a cocktail and nightlife experience. The concept features a dedicated raw bar serving oysters, shrimp, crab legs, caviar and specialty oyster dressings, along with a menu of tartares, carpaccios, poke bowls and other coastal-inspired dishes.
Guests can also order hot dishes including lobster, steak and shrimp tacos, Maryland and Boston-style lobster rolls, a Kobe burger and a salmon burger.
De Anda said the concept was inspired in part by trips he and his partner have taken to Miami and other coastal destinations.
“We wanted to bring one of our favorite travel destination spots,” de Anda said. “We wanted to sort of bring that vibe.”
While San Antonio does not have a beach, De Anda said the rooftop setting provides its own appeal, offering views of the city, the Pearl and the surrounding Broadway corridor.
The design is intended to transport guests away from San Antonio, with soft colors, greenery, wood accents and textured stucco walls designed to evoke an old French Riviera house or Greek villa.
“It sort of does transport you somewhere else, sort of like your seaside, but obviously, not really seaside,” De Anda said.
The atmosphere is designed to evolve throughout the day. SeaSpice operates as a lunch and dinner destination, with the energy shifting later in the evening as the music becomes livelier.
On weekends, the venue plans to feature live DJs into the early morning hours, adding a nightlife component to the restaurant.
The menu is similarly centered around coastal dining. Among the signature dishes De Anda highlighted is the Kobe burger, featuring a Kobe beef patty, brioche bun and tamara sauce, described as having a ponzu-based flavor profile.
The restaurant’s lobster rolls are another featured offering, with De Anda recommending the warm version served with lump lobster meat and butter. Beef carpaccio is also among the specialties.
SeaSpice’s beverage program is divided into several categories, including classic cocktails, zero-proof drinks and a section called Pick Me Ups, which incorporates caffeine and yerba mate into select beverages.
The cocktail menu includes classics such as Aperol Spritzes, margaritas, Negronis and martinis, as well as specialty drinks including a lychee martini and Mexican martini.
A tableside martini service is also part of the experience, while the venue offers a full caviar service.
For guests looking for a nonalcoholic option, SeaSpice has a zero-proof cocktail menu featuring spirit alternatives designed to provide a similar flavor profile without alcohol.
The venue’s Golden Hour experience is another component of the concept. During the afternoon and early evening, guests can take advantage of specials including half-price oysters, $10 martinis and select food promotions while taking in the sunset.
De Anda said the restaurant’s location was an important part of the decision to open SeaSpice at 1900 Broadway.
“I just love this intersection,” he said. “It’s right in front of the Pearl.”
The location is within walking distance of the Pearl and close to downtown and Alamo Heights, putting SeaSpice in an area with a growing population of residents, workers and visitors.
The restaurant is located above other concepts in the Jefferson Building, including Nineteen Hyaku and The Newstand. De Anda said he is excited about the potential for the businesses in the building to complement one another.
SeaSpice can accommodate approximately 90 to 100 seated guests, while standing-room events could accommodate closer to 150 people.
Entertainment and special events are expected to be an important part of the venue’s future. SeaSpice has already hosted events and plans to continue bringing special programming to the space.
Upcoming events could include exotic car gatherings featuring approximately 15 to 18 vehicles, along with caviar, oysters and champagne. De Anda also said the team is considering white-linen-themed parties inspired by Greece and the French Riviera, potentially featuring DJs, saxophone players, violinists and dancers.
The venue is also planning weekend DJ programming, with music continuing until approximately 2 a.m.
Although the restaurant’s primary seating is indoors, De Anda said the team is considering using the parking area for outdoor sunset parties and other events.
SeaSpice is part of Gusto Group, with De Anda confirming that he is part of the ownership group alongside the company’s partners. Gusto Group was founded by Gerardo and Vanessa de Anda, along with Thomas Hogan, and De Anda serves as CEO.
The concept is also the group’s first SeaSpice location.
For De Anda, the goal is to create an experience that goes beyond simply dining or drinking.
“I think the combination of the food choices that we offer, along with the upbeat atmosphere and our cocktail program is gonna just differentiate it,” he said.
He added that the design, food, cocktails, music and overall atmosphere have been carefully curated to make guests feel as though they have temporarily left San Antonio.
“We want people to feel like they’re just not in San Antonio other than the beautiful San Antonio view,” De Anda said.
SeaSpice has already moved beyond the development stage. According to De Anda, the venue held its soft opening in early September and is now open to the public. The restaurant’s official website currently lists lunch, dinner and late-night hours, with the venue staying open until 2 a.m. Thursday through Saturday.
The official SeaSpice website also lists its Golden Hour offerings, menu and upcoming events, positioning the new rooftop venue as both a daytime dining destination and an evening nightlife experience.
