Andrew Weissman’s long-anticipated cluster of cargo containers turned riverside icehouse is open for business. And what business it is: kids, dogs, diners, drinkers, all lounging around under camo tarps, tin roofs, and clouds. The menu: delectable sandwiches like the vegetarian tico, with black beans, avocado, and plantain, and the crispy fish bánh mì stacked tall with herbs galore and a fried egg. All-organic everything, divine fries, an extensive list of beer and wine, a trio of salads for the gluten-free crowd, and sunshine on the river. What more could San Antonio desire?