“Diversify or die,” the business saying goes. It’s as true in the beer industry as it is anywhere. The craft bubble may have hit its peak, but the many breweries and beer businesses still thriving are often ones that have moved beyond just beer. Case in point—Harland Brewing Company.
Harland expanded from traditional tasting rooms to the full brewpub experience when it opened in South Park in 2022. A full menu, breakfast options, and a coffee bar helped the pub integrate more naturally into the family-centric neighborhood. Adding a dining element to what was once a beverage-only business was a steep learning curve, says president Anthony Levas.
“We cut our teeth pretty hard at South Park over the first year,” he laughs. “[But] we finally got it and we’re like, ‘Okay, we want to do more.’”
“Do more” means expanding its hospitality footprint, which Harland is doing in two ways. First, the brewery appointed Scott Cannon as director of culinary operations. Cannon is a talent who made a name in Rancho Bernardo as exec chef of Cork & Craft, as well as past stints at L’Auberge Del Mar, Jake’s Del Mar, and Delicias, so it’s safe to say he knows his way around a kitchen (and how to integrate a craft beer element into a menu). Next, they signed a lease at Del Sur Town Center in 4S Ranch (in the former Waypoint Public space) for a brand-new restaurant and beer experience.
Scott Cannon
Levas says their family and community-focused approach at South Park translates perfectly to 4S Ranch, a planned residential community more famous for its school systems than its food and drink. Harland is working with Andy McCabe at Tecscape Design to redo the space to fall more in line with the clean lines and mid-century aesthetic of Harland’s brand. Levas says they hope to open October-ish.
Cannon hasn’t changed much of the menu at South Park (yet), but has tested a few specials and plans to bulk up the dinner menu to provide a few more options. When 4S Ranch opens, it’ll serve lunch and dinner rather than breakfast (although weekend brunch is a possibility), with some additional items like short rib, lobster rolls, and a generally broader menu with what Levas calls more creative flavors and different dishes.
“[4S Ranch] will be more of a full-service restaurant,” he explains, as opposed to South Park’s counter service. “We’re going to try to make a more beautiful place for people to come and enjoy themselves.” And whenever Harland decides to open another location or locations in the future—something Levas says they’re actively aiming to do—Cannon will spearhead all food.
Harland’s also switching its Scripps Ranch location from rotating food trucks to a permanent food trailer. It may have taken a while to get their food feet under them, but Levas says Harland is ready to take some big next steps to solidify its future.
“We feel like we’ve really got it over the last three years,” he says. “We’re ready to keep going.”
PARTNER CONTENT
Beth’s Bites
- Daffodil has bloomed in UTC! The health-conscious cafe launched by Lauren Passero-Brookes (Kensington Cafe, The Haven Pizzeria) is now open Monday through Friday from 7 a.m. to 2 p.m., serving breakfast and lunch fare like acai bowls, green salads, sandwiches, coffee, tea, and everything that does a body good. Passero-Brookes says chef Sarah Palomares plans to change the menu to keep everything fresh (both literally and figuratively) and says readers should keep an eye out for a grand opening party announcement in August.
- Chef collabs—so hot right now. The latest dynamic duo to hit San Diego’s dining scene is The Crack Shack and Samantha Bird of Relic Bageri, who recently launched a limited-time breakfast sandwich dubbed the Flaky Clucker. Bird’s New York–style croissant roll is stuffed with the Crack Shack’s chicken skin butter, an entire omelet (!), pickled Fresno chiles, and melted Fontina and Gruyère cheeses for a ridiculously decadent way to start the day. The sandwich is only available on weekends through July 20, so don’t be an egghead by missing this one.
- Is there anything Juniper & Ivy can’t do? This summer, the team launched Juni, a mini restaurant-within-a-restaurant concept that’s a little more casual, a bit more approachable, and what food critic Troy Johnson calls an “everyday, living room version of J&I for neighbors and tire-kickers.” Don’t bother trying to make a reservation (Juni only does walk-ins), but do bother ordering a Choco Taco for the ultimate nostalgic summertime treat.
- Zero Foodprint’s mission of supporting regenerative agriculture and reducing carbon emissions in farms was probably never easy, but seems harder than ever before. Federal funding has been slashed, the number of independent farmers keeps dropping, and purse strings are only getting tighter. Still, the nonprofit presses on, and launched a number of new initiatives to help get the public involved. First, it was a holiday gift guide, followed by Unfork the Planet, and now it’s time for Dirty Drinks. From August 25 through September 1, drinkmakers across the U.S. will serve a special beverage to raise money and awareness for soil health. San Diego businesses include The Fishery, Kingfisher, Mabel’s Gone Fishing (yes, a lot of fish-themed names), Oddish Wine, Cellar Hand, Roma Norte, and more. (See the full list here.)
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