Launching any independent business means taking huge risks, financially and emotionally. After 3.5 years (specifically, post-Covid years), the pair recently decided to put the brewery up for sale. 

Kim says they didn’t know what to expect when it came to operating their brewery. He’d never worked in the service industry before. “We were eager to make our stamp on the San Diego craft brewing scene,” he explains. But after nearly four years of running a business, he says the reality of ownership blindsided them. “We’re lucky to get more than a few days off a month,” he says. The work-life balance worked—until it didn’t. “We decided we wanted to go back to being employees somewhere else. A regular schedule seems more sense to both of us right now.”

Ataraxia’s 3.5-barrel turnkey brewhouse for sale comes with four seven-barrel fermenting vessels and a seven-barrel Brite tank with an annual output capability of 350 barrels annually. The 50-person tasting room and 15-tap system are also included in the package, with lots of space for parking and hosting events. Once the new owner gets a license, Kim says they could start brewing and serving immediately. 

Until a severe offer comes through, the partners say Ataraxia will continue business as usual, even as they transition away from brewing. Kim is working again as a project manager for a tech consultancy firm, while Rudy looks to put his civil engineering degree to work. 

San Diego’s craft beer scene made it through the pandemic years relatively unscathed, but every boom has its fizzle. It’s now clear the local industry has leveled out to a new normal, as opposed to the unsustainable growth of the 2010s, and Ataraxia isn’t the only brewery operation for sale right now (Bolt Brewery) or recently sold (Helia Brewing). New breweries are still opening steadily (Weir Beer) and growing (Karl Strauss). Considering that around 20 percent of small businesses fail in the first year, making it this far remains an accomplishment that the duo should—and does—feel proud of. 

“The word ‘ataraxia’ itself means tranquility, and we feel that our tasting room really encapsulated that feeling,” says Kim. “There is a lot to be proud of with the time we had, and the community and friends we made along the way is atop of that list.” 

He adds a piece of quick advice for aspiring brewery owners hoping to follow in their footsteps. “You are capable of accomplishing and enduring more than you think you are capable of, and the journey to finding that out is worth everything. Rudy agrees. “Follow your dreams!”

Serious inquiries can be sent to [email protected]. 

San Diego Restaurant News & Food Events

Portland’s Le Pigeon Joins Two Ducks on Monday, October 21

San Diego is preparing to receive a PDX infusion when local pop-up series Two Ducks hosts Portland-based Le Pigeon on Monday, October 21. Chefs Danny and Dante Romero will collaborate with James Beard Award-winning chef Gabriel Rucker and chef Dana Francisco for a one-night-only pairing experience with Oregon and French wines alongside Southern California and Mexican-influenced dishes. Reservations are now available here.

City Tacos Partners Up With Papalo

Gerry Torres, owner of City Tacos, has partnered with his next-door neighbor—chef Drew Bent and his La Mesa barbecue hot spot, Papalo. “Our collaboration is going to take Papalo to new heights,” says Torres, saying they plan to refine the menu with new items, including vegetarian options and monthly chef’s specials, as well as catering options and future expansion opportunities. Papalo’s hours will also be more consistent: Tuesday through Sunday from 11 a.m. to 8:30 p.m. “This is the start of something big,” Torres promises.

Beth’s Bites

• Weir Beer is opening in Vista. The soft opening period starts on October 18, with the grand opening following on November 1. Check their Instagram for details about the official celebration, which includes a costume contest.
• Speaking of grand openings, Torque Coffee is the latest coffee shop to hit the San Diego scene at 3459 El Cajon Blvd and will host their grand opening extravaganza on October 20. Stop by from 10 a.m. to 6 p.m. for drinks, lots of vegan/vegetarian bites and non-alcoholic cocktails, music, and more. 
• After many twists, turns, and different addresses, the newest outpost of Tuetano Taqueria is now open at 216 Third Avenue in Chula Vista. Welcome home, Priscilla Curiel!

Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].

The post Kearny Mesa Brewery Ataraxia Aleworks Goes Up For Sale appeared first on San Diego Magazine.

There are no strict seasonal guidelines when it comes to beer styles, but certain recipes just taste better during different times of the year. Light, crisp, refreshing lagers hit all the hot spots during summer—both literally and figuratively—while rich, full-bodied, malt-forward brews tend to warm us up during the chilly winter months. But autumn remains an especially unique season for beers, thanks in large part to Oktoberfest celebrations that usually start in late September and run through October. 

Lots of places that celebrate Oktoberfest tend to offer the classic trio of fall beers—Oktoberfests, Marzens, and Festbiers. Don’t get me wrong—all of these are deservedly iconic styles that are some of my favorites to drink. But there are many, many more fall-centric beers out there to discover. Here are a few options from around San Diego that may expand your mind and please your palate this fall season. 

Smoked Maibock

Kilowatt Brewing

This 7.0 percent ABV beer has already earned both gold and silver medals at the Great American Beer Festival, and for good reason. It’s complex and crisp, highlighting both a malty backbone and balanced smokiness from beechwood smoked malts and a hint of Vermont maple syrup. Ironically, the word maibock actually translates to “May beer” and is typically brewed at the start of spring, but this smoky take on the seasonal style makes it an ideal option for the increasingly shorter San Diego days. 

The Debutante Amber Ale

Societe Brewing Company

Yes, their Festbier is an excellent pick for the season. But once you’ve had your Festbier fill, take a chance on Societe’s amber ale, The Debutante. While the style has largely fallen out of fashion over the past decade, amber ales are some of the most balanced brews out there (if you can even find one in cans or on draft nowadays) and Societe is wise to include one in their portfolio. It’s delicious, too—and at 6.5 percent ABV, it hits all the high notes without going too far. 

Meister Northern German Wheat Ale

Eppig Brewing

Wheat beers are another criminally underrepresented (and often very misunderstood) style that deserve much more of a spotlight. Eppig knows exactly how to handle their lagers, and with a beautifully round mouthfeel, clean finish, and pleasantly restrained 5.3 percent ABV, Meister goes down smoothly and tastes great the whole time. Try it with a salted Bavarian soft pretzel to contrast against the light sweetness, and please—don’t ask for an orange slice on the rim. 

Legion’s Revenge ESB

Deft Brewing

The name Extra Special Bitter can seem off-putting to those unfamiliar with the traditionally English style. Hop bitterness is held in check against a malt personality that’s full of biscuit and toast—a quintessential British brew. Deft’s founder Mo Nuspl is an expert in brewing traditional styles and often includes a rotating portfolio of uncommon brews like kellerbiers, altbiers, and dark milds. Even the most rabid hazebois will find something to salivate over. (Pro tip: if it’s available during your visit, try the ESB on cask for an ultra smooth and creamy pour.) 

Roll It Rauch Helles-Style

South O Brewing Company

Bamberg, Germany is the world capital of rauchbier (“smoked beer”) and this Bamberg-style helles lager is a true European-style crossover with all the smoky delight of a rauchbier and all the crispness of a helles lager. With smoked malts giving intense aromatics and Noble hops providing the Old World hop flavor, rauchbiers can be a bit of an acquired taste. However, if you’re at all interested in walking on the smoky side, this is a great place to start.

Baesic Batch Pumpkin Ale

Helix Brewing

If you don’t like pumpkin beers, don’t drink them. But if you do, head to Helix Brewing’s La Mesa taproom and beer garden for their seasonal fall release, a 6.0 percent ABV easy-drinking ale packed with pumpkin spice flavor. It’s a fun, if not somewhat obvious, elixir that celebrates the changing of seasons, and I’m all for it. If you’re still on the fence, just know their beer garden is very dog- and kid-friendly, and you can count on food trucks, live music, trivia, or some combination of those three virtually every day it’s open. 

Clucktoberfest

Hopynonymous Brewing and The Crack Shack

Okay, fine, I’ll include one Festbier. But only because I love collaborations! The Crack Shack teamed up with Hopnonymous Brewing to make Clucktoberfest, a Festbier brewed with pilsner and Munich 1 malts, Hallertauer Mittelfrüh hops, and a German lager yeast. It’s the ideal seasonal brew to pair with The Crack Shack’s fried chicken and it’ll be available at all Crack Shack locations and the Hopnonymous taproom through November. Grab a pint to keep the Oktoberfest vibes going, and going, and going…

The post 7 Of The Best Local Beers to Try This Fall (That Aren’t Just Oktoberfests) appeared first on San Diego Magazine.

This venture is the trio’s first new restaurant as a group, but Saupstad hopes it won’t be their last, saying they may formalize as a hospitality group. But for now, they’re building Freyja from the ground up with decor inspired by the Nordic goddess, with a green, white, and gold color palette, as well as roughly equally sized indoor and outdoor dining areas covering a total of 3,500 square feet with seating for around 60 to 80 guests total. Mayaudon says there will also be an open kitchen concept with a few bar stools for front-row seats, plus a shotgun-style bar with around 20 seats. 

As the executive chef, Saupstad says they plan to use as many local and seasonal ingredients as possible, sourcing produce from places like Sage Hill Ranch Gardens and Chino Farm and proteins from Perennial Pastures and Da-Le Ranch. Freyja’s menu will draw loose inspiration from the European coast with Nordic influence, which he says will allow them to explore a wide range of flavors. 

“The whole idea is blue collar fine dining,” he explains. “We’re all local guys that grew up here in North County, and we’ve all been in the industry for 20-plus years. We’re ready to step into our own style of what we consider elevated dining.”

Their opening menu will begin with eight to 10 shareable plates, with items like a Spanish-inspired tuna tartare with house-cured olives, fermented cherry, Spanish olive oil, preserved Meyer lemons, and a lemon vinaigrette. The rest of the menu will be styled like a classic steakhouse with à la carte proteins and shared sides, like a Peking duck–inspired duck a l’orange, as well as fresh pasta like an uni carbonara, fresh bucatini and his grandmother’s fusilli alla vodka. 

“Personally, I’m kind of on the mission to make old school cooking sexy again, in the sense of bringing back some of the mother sauces, and bringing back old-school style dishes and giving them a really refreshed look and taste,” says Saupstad. 

Mayaudon says he hopes Freyja will eventually become the late-night destination for Carlsbad, mainly for hospitality workers who don’t have a lot of options for dinner after 10 p.m. “We want to create places that we would like to go to,” he says. “We want to give ourselves the freedom to just make whatever is inspiring us in the moment.”

San Diego Restaurant News & Food Events

Come For The Food, Stay For The Party

AKA, which means “red” in Japanese and is pronounced “ah-kaw,” is slated to open at 611 Fifth Avenue in Gaslamp Quarter at the end of October. Founders Alessandro Minutella and Giancarlo Guttilla and their partner Vincenzo Loverso (San Diego Dining Group) took over the former Lavo Italian space for their new modern Asian fusion concept. Other parties include head chef Takuya Kuto (Nobu, Lumi, Zama), head mixologist Gerardo Bedolla (Zama), and designer Cassandra Builer from Huntress Decor (who also designed Roman Wolves, Rusticucina, and Vincenzo’s).

Minutella says despite the pandemic’s hit on Gaslamp, they’re bullish on downtown’s continued growth. Guttilla agrees, calling AKA “a dream come true… we wanted to create a space that not only offers an innovative Asian fusion experience but also helps breathe new life into the community we love.” The menu will focus on Japanese and Thai fusion dishes with a heavy cocktail element, and the vibe will lean heavily toward the nightlife aspect as well, with DJs almost every night of the week and brunch on Sundays. Initial operating hours will run from 5 p.m. to 2 a.m. every day.

Beth’s Bites

• Blacktop Restaurant Group (Board & Brew, Casero Taqueria, Pure Taco) is opening Odie’s Pizza in Oceanside. The restaurant will serve Neapolitan and New York-inspired pies, as well as vegetarian, vegan, and gluten-free options. 
• ‘Tis the season—Bacon & Eggs season! The imperial coffee porter from Pizza Port Brewing Company is a perennial favorite of mine, despite my usual preference for beers falling well below eight percent ABV. (Hey, even I make exceptions sometimes.)

Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].

The post Same Same, Smoke & Salt Teams Launching Freyja appeared first on San Diego Magazine.

We saw that last story when Green Cheek Beer took over Bagby Beer Company’s Oceanside location. We saw it again when Mission Brewing took over Rough Draft. It’s happening in Vista, where Weir Beer is taking over the former Helia Brewing space at 1250 Keystone Way.

It’s the first brewery for Hayden and Kyndall Weir, said the couple behind Weir Beer. Hayden started brewing nine years ago, six of which he’s worked as the head brewer for Dos Desperados Brewery. He’s always wanted to open his own space, be his boss, and brew beer. Finally, achieving his goal alongside his wife, who owns 51 percent of Weir Beer, is a dream come true.

“We had been paying close attention to the industry closures in our area, hoping for the perfect opportunity since the beginning of this year,” he says. “When I heard Helia was up for sale, I was at the brewery that afternoon to get more information.” The 6,000-square-foot space has an 800-square-foot patio, plus a 15-barrel, three-vessel brewhouse with four 15-barrel fermenters, three 30-barrel fermenters, one 15-barrel brite tank, and a four-head Alpha canning line. (If you don’t speak brewery-ese, they’ll be able to make a lot of beer.) “Plenty of brewing capacity for room to grow,” says Weir. 

Weir Beer will have 24 taps with a core four, including a hazy IPA, light lager, pilsner, and a hard seltzer. Weir adds they’ll also have a rotating West Coast IPA, red ale, double IPA, a variety of lagers, and more, including some collaborations. “I am stoked about the opportunities that lie ahead for production. I can start fresh with what I want our core beers to be, and the creative directions I can go in,” he says, adding that he plans always to have more than just beer available. Expect cocktail-inspired hard seltzers, complex teas, and other concoctions as time passes.

The aesthetic will be modeled after millennial nostalgia, or what he calls “summer in the ‘90s.” He anticipates opening in October, with a grand opening celebration over Halloween weekend. “There are many breweries in Vista, but we are excited to set Keystone Way apart from the other areas of Vista,” Weir says. “After all of the good times we have had at Helia, we are excited to keep the good times going there as Weir Beer.”

San Diego Restaurant News & Food Events

Taste Your Way Around San Diego With Two Upcoming Festivals

Every neighborhood has a particular vibe—Ocean Beach is staunchly counterculture, Golden Hill is hip without all the hype, and La Mesa is waking up to the inevitability of its potential. But Taste of Gaslamp on September 14 and Taste of Oceanside on October 4th and 5th allow each area to showcase its finest flavors with tons of food and drink vendors. Both offer a VIP experience and early bird pricing, so grab tickets to one (or both if you’re feeling particularly peckish). 

Beth’s Bites

• What goes into cider making? Find out on Sunday, September 1, at Raging Cider & Mead’s annual Community Crabapple Harvest in Julian. Kick the day off with the hard part (picking apples), then crack open a few cold ones during the post-work picnic in the orchard. Follow Raging on Instagram for more info, or email Dave Carr at [email protected] with questions. 
• Meka Coffee has a new name but the same great cold brew. Now called Kaya Coffee, the locally made small-batch cold brew cans are now available at Snoice and online, and a new espresso cart is coming later this year—just in time for holiday caffeination!
• Juicy Burgers may still be about to open in Hillcrest and College Area, but there are more on the horizon. Next up is at 3555 Rosecrans Street in Midway, and if founder and CEO Nick Rose’s plans pan out, that’s just the beginning. 

Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].

The post A Brand-New Brewery Is Coming To Vista appeared first on San Diego Magazine.

“We figured if we call it Booze Bros, then you’re getting the beer drinkers, but we want families to come in,” he explains. Thus, Party Burgers by Booze Brothers Brewing Company was born.

Party Burgers by Booze Brothers Brewing Company in Fallbrook will be the brand’s third tasting room. The brand also operates outposts in Vista and Oceanside. This is actually the brewery’s second location in the northern city. They were forced to close this May after three years in operation due to a landlord and property issue. 

This new location features all outdoor seating spread across one covered patio with 2,500 square feet, another semi-covered space with another 2,500 square feet, and a 1,000-square-foot front area with yard games and a stage for live music. 

Party Burgers has provided the food element of the Vista taproom since earlier this year and will offer a similar menu in Fallbrook. Featured items will include smashburgers, veggie burgers, chicken sandwiches, a variety of wings, and fries, and Firth says to expect a barbecue element at some point on weekends. The space will include 12 taps of mostly Booze Brothers beers and occasional collaboration or guest tap. They’ll start with their core beers, like the Penny Blonde, Ramble On West Coast IPA, 1-800-Tropics Hazy IPA, some fruited and sour beers, and around eight local wines.

Dave Pankratz, head of food operations, says they’ll also offer a few new items, including real ice cream milkshakes, plus a few old favorites like the Classic Smashburger made with certified California Angus beef. “The Classic Smashburger includes two smashed patties, grilled onions, melted American cheese, and our signature Party Sauce,” he says, adding that they make the secret Party Sauce fresh daily. There is a party in every bite!”

Firth estimates Party Burgers by Booze Bros. will soft open around the end of July, with a grand opening in August. Hours will run 11 a.m. to 10 p.m., Thursday through Saturday, and 11 a.m. to 8:30 p.m., Sunday through Wednesday. It’s taken a long time to reopen since the forced relocation, but Firth says they were always committed to staying in the area.

“We absolutely love the community up here,” he says. “It’s such a tight community—it’s really special.”

San Diego Restaurant News & Food Events

Encinitas Fish Shop Hits 10 Years

Happy anniversary to the Encinitas outpost of Fish Shop! The local seafood purveyor opened its first location in Pacific Beach in 2010, followed by Encinitas in 2014 and Point Loma in 2018. Earlier this year, Encinitas launched a complete bar element with a specialty cocktail menu because who doesn’t want mahi mahi and margaritas? If you happen to stop by the Encinitas spot on Wednesday, July 31, mention the anniversary to get 10 percent off (and be sure to try the celebratory cocktail, just for fun). 

Beth’s Bites

• First the Mingei, now the Museum of Contemporary Art in La Jolla… San Diego has been upping its museum cuisine lately. The Kitchen at MCASD recently launched a new dinner service and happy hour menus, both put together by Tracy Borkum and chef/partner Tim Kolanko of Urban Kitchen Group. The menus include items like yellowtail crudo, baklava cheesecake, Lebanese-spiced chicken skewers, and much more. Sips, shared plates, and sunsets? Sounds like paradise. 
• Grant Hill eatery Todo Pa La Cruda is expanding to a second location at 2196 Logan Avenue—yes, that’s the former Salud space that shuttered only a few weeks ago. I haven’t been to Todo’s first spot yet, but now I’m paying attention…
• Japanese-Mexican fusion eatery Fuego Sushi has a new home in Old Town at 2548 Congress Street, Suite B. I’m ready to stuff my face with this magnificent slab of tuna.

Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].

The post Booze Brothers Opening New Family-Friendly Burger Joint appeared first on San Diego Magazine.

Nationally, beer’s share of the alcohol market is down 5.1 percent as more drinkers diversify their imbibing between beverages like wine, hard kombucha, and spirits. Locally, there have been plenty of storm warnings over the past year: brand closures like Second Chance Beer Company, shutterings like Thorn Brewing’s Mission Hills taproom, and reshufflings like Ballast Point and Eppig Brewing. However, there have also been a few bright spots—Sunny Grove Brewing Company opened in Santee, North Park Beer Company expanded to Crown Point, and Protector Brewery entered The InterContinental San Diego. 

However, none of these brewhouses have been around as long as Mission Brewing, officially launched in 1913. (Sure, it took a long break between Prohibition and the brand’s relaunch in 2007, but it’s still pretty OG.) Aside from taking over the former Kensington Brewing Company’s tasting room in August 2023, Mission has pretty much minded its own business in East Village, making IPAs, lagers, kettle sours, and even some hard seltzers. 

But now, the business is turning to expansion. Mission Brewing has officially acquired Rough Draft Brewing’s Miramar brewing facility and two satellite tasting rooms in Del Mar Highlands Town Center and on the UCSD campus. The announcement auspiciously coincides with the 17th anniversary of Mission’s relaunch this weekend. 

Aaron Long, vice president of sales and marketing for Mission Brewing, says this expansion was possible thanks mainly to Rough Draft founder Jeff Silver’s work over the past 12 years. “Jeff put together a special set of taprooms, and we’re beyond excited for the opportunity to take the torch and further expand Mission’s brick-and-mortar presence around San Diego,” Long says. “Every site has a unique community that will be super fun to integrate our brands and get involved in, [and we] can’t wait to show everyone what we’ve been working on.”

The acquisition officially finalizes at the end of June. Still, Mission has already begun taking over the Del Mar and UCSD locations and announced plans for special events at all locations in the coming months. Long also says that when Mission’s current lease inside the Wonder Bread building ends in October, the company will transfer brewing operations to the Miramar facility, adding that the Mission team plans to continue renting the East Village taproom space to keep that portion of the business open. 

San Diego Restaurant News & Food Events

Mixed Grounds Coffee Opening a New Location in North Park

AAPI-owned Mixed Grounds Coffee will be a part of North Park’s AMP 30 building at 4555 30th Street when it opens later this year. The 202-unit infill development stretches between Madison and Monroe Avenues (right across from Fall Brewing Company and The Friendly). Still, coffeeheads don’t need to wait that long for one of Mixed Grounds’ specialty drinks, including Vietnamese iced coffee and lychee matcha lemonade—its Logan Heights location at 2920 Imperial Avenue is open daily. 

Beth’s Bites

• USA Today’s 10Best list named Normal Heights scoop shop An’s Dry Cleaning the country’s number-one indie ice cream shop. It’s offering $1 gelatos on July 1 (until supplies run out) to celebrate. Scared of what promises to be a crazy line? Try your luck at the shop’s other location, An’s Hatmakers in Del Mar. Either way, you get ice cream! (Or gelato, whatever you want.)
• Despite Sicilian Thing Pizza unceremoniously shuttering earlier this year, North Park doesn’t have to mourn a lack of ’za for long. Hillcrest standby Sisters Pizza is taking over the 30th Street space and says it hopes to launch this second outpost by the end of summer. 
• The 23rd annual Taste of Adams Avenue kicks off at 11 a.m. on Sunday, June 30. It runs until 3 p.m., which means there are only four hours to try and taste everything from more than 40 restaurants, breweries, bakeries, and wine bars, including An’s Dry Cleaning, Hayes Burger, Trattoria Da Sofia, White Rice Bodega, and many more. Good luck!

Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].

The post Mission Brewing Takes Over Rough Draft Brewing appeared first on San Diego Magazine.

He’s finally bringing his pizza passion to the masses when North Park Beer Company Pizza Shop soft at 11 a.m. on Friday, June 21, with a grand opening planned for Saturday, June 22.

“I’ve been dying to do something with artisan pizza for so long,” he says. “It just felt like the right place and the right time to do it.”

McNair opened NPBC with his wife Amanda in 2016, quickly racking up awards and accruing accolades. When they decided to open a second location, Bankers Hill, it was their first foray into managing their restaurant within a brewery, and, in true Kelsey fashion, he decided that even that wasn’t enough for their third location. Pizza and beer are a natural fit—plus, with Rocky’s Crown Pub on the same block, replicating the same burger-centric Bankers Hill menu didn’t make any sense.

He had to keep things fresh and different but still under the quintessential NPBC brand and high-quality standards while maintaining an approachable feel. 

“We didn’t anguish over the details of our beer to drop the bar down when it comes to our food,” he says, adding that by offering a different menu at all three locations, he hopes it gives loyal patrons a reason to visit all the locations. “You get a different environment to enjoy your food and beverage, on top of having a different culinary experience in each place, with the beer being the common variable.” 

He says they’ll start with pizza, salads, and some appetizers, like meatballs inspired by McNair’s mother. Eventually, they’ll add more items, like their 24-hour beer-brined wings with sauces made from scratch. “We would be foolish not to bring over our awesome chicken wings and chicken tenders,” he laughs.

NPBC’s Crown Point location also has an entirely new draft system. It’s 100 percent Czech Lukr faucets, which pour from the side rather than a typical American top-to-bottom tap handle. This means McNair has to order all new glassware to ensure the glasses are large enough to hold a full pint and leave room for a thick layer of foam at the top.

“We will [also] have pitchers available—something that we haven’t done yet anywhere else, but given that it is a pizza joint that just feels like a natural thing to do,” he adds. 

The space, which Tecture and Hauck designed with architect HRVST, is a significant departure from the signature Art Deco of the first two taprooms. McNair says he wanted to lighten the mood by using some Teenage Mutant Ninja Turtles-inspired imagery mixed with the Hop-Fu! Can character. 

“[We’re] just trying to make the space approachable, friendly, and fun but still have the maturity level that people expect when they come into our other locations,” he says. When asked about future locations, McNair says anything is possible. “We’re always just seeing what’s out there.”

San Diego Restaurant News & Food Events

Sample Local Beverages at SIP The City on Friday, June 21

Sip all San Diego wine, mead, and cider at SIP the City at BRICK at Liberty Station. It’ll be a great way to get familiar with local makers and the fun stuff they’re fermenting, and Raging Cider & Mead offers a buy-one-get-one ticket deal when you use the code RAGING-BOGO at checkout. Tickets to the 21+ event are available here, and yes, there will also be food available. 

California Wine Makes a Comeback in Carlsbad on June 28 & 29

California does have it all, and we should celebrate that—with wine! Head to the Park Hyatt Aviara Resort in Carlsbad on Friday, June 28, and Saturday, June 29, for the California Wine Festival, a celebration of California food and drink brought to you by makers from Napa, Sonoma, Temecula, and more. Local restaurants include BESHOCK Ramen, Prager Brothers, Bluewater Grill, and many more. Presale tickets are available here.

Beth’s Bites

• Speaking of brunch, Breakfast & Bubbles is out, and XOXO, Retro Neighborhood Diner is in. The name is a bit of a mouthful, but hopefully, their pancake stack will be, too. It is now open at 3831 Park Blvd, on the edge of Hillcrest and North Park.
• Helia Brewing is officially for sale in Vista, and honestly? I’m kind of bummed about it. The number of breweries and taprooms in San Diego has dwindled over the last few years, and I like Helia’s Far From East IPA. Anyone looking to buy a brewery?

The post North Park Beer Company Ready to Open in Crown Point appeared first on San Diego Magazine.

“The market’s saturated with breweries now, so people aren’t going to typically go out of their way to go to an industrial park to a brewery tasting room,” says Sean Haggerty, founder and head brewer of Protector Brewery, which opened in Miramar in 2017. 

When he and his wife/cofounder were looking for possible locations, he knew they had to go where people were, whether they be craft beer-savvy locals or curious tourists. As soon as the first-floor bayfront suite inside downtown’s 400-room InterContinental San Diego became available, he knew they had found the right spot. 

Haggerty says they won’t just cater to hotel guests. He wants to ensure they provide a great value to anyone who stops by. “We really want to give people a good deal,” he explains, offering 30 taps of their beer and guest drafts, wine, and thin-crust pizzas from their in-house pizza kitchen. “We’ve learned you kind of have to have it all.” Thanks to the clientele of international visitors to the hotel, he says they’ll also have plenty of local craft beer on draft, familiar brands from overseas, and even a few Lukr side-pull faucets for pilsners and lagers. 

Besides various brews, Haggerty says a big draw will be their bayfront views. Their 1,700-square-foot interior opens onto an additional 500 square feet of outdoor patio space with a fire pit and bay-facing belly-up bar with panoramic views of the water, which he promises are particularly stunning at sunset. It’ll also be a prime location to view the Big Bay Boom fireworks show on the 4th of July, which coincides with Protector’s planned grand opening celebration. 

1To commemorate the new space, Protector collaborated with Societe Brewing on The Hide Site IPA, an unfiltered American IPA. “A hide site is really just an observation point with natural vegetation,” explains Haggerty, a former Navy Seal sniper. 

The brand mixes its military history with a focus on nature and sustainability, which is why the brewery’s production facility in Miramar is 100 percent USDA-certified organic and runs fully on renewable energy. “It was about as hard to get an organic certificate as it was to get a top-secret security clearance in the military,” he laughs, an effort he says is worth it to meet their sustainability goals. 

During the soft opening phase, beverage service will be available starting this weekend, and Protector will launch the full food service at their grand opening on July 4. Haggerty says they don’t mind taking it slow and focusing on the little details. “We really want to do it right,” he says. “We’ve been in business since 2017, and have learned that to make great beer and to serve great beer, it’s a whole experience that customers will really be able to enjoy.”

Protector Brewing at BRIC soft opens tomorrow, Saturday, June 15, at 901 Bayfront Court, Suite 102. Hours will be 11 a.m. – 9 p.m. daily. 

San Diego Restaurant News & Food Events

The 44th Annual OB Street Fair & Chili Cookoff Returns

On Saturday, June 22, OB’s streets will be swarmed with hungry chili fans, music lovers, and probably more than a few hacky sackers during the 44th Annual OB Street Fair & Chili Cookoff. The festivities start at 10 a.m. and run until 8 p.m., including the world-famous (or at least regionally famous) Chili Competition with categories like the People’s Choice Award, Hottest Chili, and more. The event is free, but it’s $2 per chili entry of $25 to sample everything starting at 11 a.m. 

Beth’s Bites

• This week, both AYCE KBBQ favorite Taegukgi Korean BBQ in Kearny Mesa and Terra American Bistro on the edge of San Diego and La Mesa announced they’re closing their doors for good. One of my favorite pastimes was gorging myself at Taegukgi before hitting the lanes at Kearny Mesa Bowl, and now (sniff) both will only exist in my fond memories. I’ll never forget you, $30 beer tower!
• Coronado’s Little Frenchie has always been chock-full of cuteness, but they’ve managed to outdo themselves. This summer, they’re offering curated picnic baskets with bread, cheese, wine, and other non-negotiables for the ideal picnic outing. Don’t drink? No problem. The restaurant will even swap NA canned wines upon request.
• If ABC licenses are to be believed (and they usually don’t lie), then it looks like Mission Brewery is taking over all of Rough Draft Brewing Company’s locations, including their production facility in Miramar, at Sky Deck in Del Mar Highlands, and the UCSD pub. These will be Mission’s first expansions since taking over Kensington Brewery Company’s space in Kensington last year—big moves for the 17-year-old brewery!

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Come late summer, aspiring romantics with gluttony on the mind can get their fix at the Crack Shack’s fifth location coming to Mission Boulevard, the former home of Ramiro’s Mexican Food and Surfside Sushi. 

“Being that close to the beach, being outside, having bocce, and having everything else there, I think it’s a perfect fit,” says Dan Pena, Crack Shack’s director of operations. Having a parking lot in such a saturated stretch is key for the popular chain. Being able to take over two different buildings and build the signature outdoor-centric dining area made it a no-brainer as well when looking for their next spot. 

The Pacific Beach location will share the same aesthetic design as the other locations, including a large-format video wall, communal bocce, a turf area for families, plenty of picnic tables, and a dedicated pick up area for to-go orders. Pena says the menu will also feature culinary director Jon Sloan’s signature favorites like the spicy Firebird sandwich, half and whole bird fried chicken, bowls, fries, and seasonal shakes. Plus, he says each location always has a special dish created specifically for each individual location for opening. 

Pena says they plan to continue expansion plans across Southern California, but strategically. “Our brand isn’t like a Starbucks. You can’t just put it on each corner and it’s going to do well,” he explains. “We just have to make sure that we have the right fit in order for us to be successful.” 

San Diego Restaurant News & Food Events

Oddish Wine at The Gärten Turns One 

It’s a weird wine party! The best kind of party, if you ask me. On Saturday, May 11, celebrate the wacky, esoteric, is-this-really-wine quirkiness at Oddish Wine to mark one year in the outdoor haven shared with Deft Brewing, Pizza Cassette, and Lost Cause Meadery. They’ll be debuting new wines, cocktails, and two new ciders made with local apples and native yeast. Expect a whole bunch of other strange and salivatory surprises and tunes provided by Winyl Club. No tickets or RSVPs necessary, and well-behaved dogs children are welcome in the outside space.  

Beer and Wine Meet For Dinner

On Wednesday, May 15 from 6 p.m. to 9 p.m., wine will invade a temple of beer for one-night only. Stone Brewing World Bistro & Gardens in Escondido is hosting Mia Marie Vineyards for a four-course wine pairing dinner in honor of Wine Week. Tickets to the 21+ event are $125, but if you can’t make it to the dinner, Stone will have Mia Marie wines available all week (from Monday, May 13 through Sunday, May 19).

Beth’s Bites

• I don’t know why Sky Deck at Del Mar Highlands Town Center declared May to be Space Odyssey month, but I’m here for all astronomy-centric experiences (especially ones with food). From May 1 through May 31, all 11 of the Sky Deck businesses will offer space-themed food and drink specials, like Glass Box’s Milky Way Martini, Boochcraft’s Galactic Flight, and Urbana’s Martian Margarita.
• Looks like a new Korean fried chicken spot called Season Ave is coming to Clairemont Mesa. I’ve said it once and I’ll say it again—there’s no such thing as too much Korean fried chicken.
• More Peruvian food is coming to San Diego! Pepino by chef Sebastian Becerra (Eleven Madison Park, Herb & Wood) will start hosting pop-ups later this summer to tease his forthcoming brick & mortar coming to 7556 Fay Avenue in La Jolla next year.

The post Crack Shack Opening in Pacific Beach appeared first on San Diego Magazine.

Whisknladle Hospitality knew this when the group designed and opened Gravity Heights’ 12,000-square-foot brewpub in Sorrento Valley five years ago. Investing in the beer from day one, Whisknladle managing partner Arturo Kassel partnered with brewmaster Skip Virgilio of AleSmith fame to develop a world-class beer program.

Kassel also built an elevated food program with culinary director and business partner Ryan Johnson, crafting a menu that far outshines the bowls of dry pretzels and microwaved hot dogs ubiquitous with the bars of yesteryears. Gravity Heights has pops of color and natural light. It has sleek wood and iron patio furniture. There are ferns in macrame hangers and quippy sayings spelled in neon lights. It has kale on the menu, for Pete’s sake. It’s nice. 

That investment is paying dividends. On Wednesday, April 17, Gravity Heights will open its second location at in Mission Valley. Kassel says the expansion has always been the goal, despite the three years it took to find the right next space. Opening three, four, or five locations may one day be in the cards. “No question, we have long-term aspirations of filling that void of the small, independent, Southern California brewpub,” he adds.

Gravity Heights Mission Valley sprawls over 9,000 square feet with seating for 260 guests. Half of the space is the outside patio—an intentional choice. “That’s where the magic happens,” Kassel says. Unlike in Sorrento Valley, there’s no brewhouse at the new location. However, Whisknladle worked with architecture firm PGAL for the seventh time to create a space from the ground up and hone in on every detail. “Wherever you are, the energy will be great. It’s just really well-laid-out,” he promises.

The menu is largely the same at both locations, but executive chef Jordan Beall (Whiskladle, PrepKitchen) heads up the kitchen in Mission Valley. Kassel says they plan to tweak the offerings over time as they get a feel for what the neighborhood wants. One big difference, he notes, is the move from a wood-fired pizza oven in Sorrento Valley to a gas-powered one in Mission Valley.

“That’s kind of forced us to change the style of pizza, so we’re doing more of a New Haven–style, and we’re really happy with the results,” he explains. Expect the same craft beers, too, especially the Hazy IPA June Gloom, which Kassel says is a best-seller. “At this point, Gravity Heights is synonymous with June Gloom,” he laughs. “It’s definitely a standout.” 

He hopes the new location provides an oasis in a sea of primarily corporate chain restaurants. “We’re just happy to add to the conversation regarding independent restaurant hospitality groups in the area,” he says. Reservations are not required, but they are now available for both locations. 

Gravity Heights Mission Valley opens Wednesday, April 17, at 525 Camino de la Reina, Suite 101.

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