Meet Double Standard, a 2,500 square-foot modern Italian/American corner spot with brick walls, lofty that-you-god? ceilings, and a wood-burning oven that cranks out all sorts of treats from pizzas to fancy proteins like whole fish.

It’s a concept unique to its location by owner David Mainiero. He tapped accomplished chef Christotel Tan, who spent time under Michelin-starred James Syhabout (Commis) and Octavio Bacerra (Acabar) and last served as exec chef for Crow Bar and Kitchen in Corona del Mar. Tan’s menu will start with a selection of bruschette and small plates like the porchetta sandwich, then move to signatures like tagliatelle alla zafferano (Calabrian sausage ragu, cherry tomatoes, sprouted broccoli), ‘ndula mussels and clams (spicy ‘ndula sausage, fennel seed, preserved lemons and crostino), Neapolitan-esque pizzas (wood-fired, San Marzano toms, house-cured meats), and surf and turf proteins (fish, dry-aged beef, and a slow-roasted lamb neck). The bar will be craft beer and wine to start, with a full cocktail program coming soon.

Michael Burton and Danny Fitzgerald of Urban Strategies helped bring the idea to fruition. The design is damn pretty. It’s got brick walls, white marble, stainless steel, those ceiling-to-floor windows and a 160-foot grass sidewalk café that wraps around the corner spot.

Talk is cheap. Double Standard’s design isn’t. Please enjoy the first known photos in the universe.

Open 5PM-Midnight. 619.269.9676, www.doublestandardsd.com.

FIRST LOOK: Double Standard

Luis :Garcia Luis Garcia

The post FIRST LOOK: Double Standard appeared first on San Diego Magazine.

Meet Double Standard, a 2,500 square-foot modern Italian/American corner spot with brick walls, lofty that-you-god? ceilings, and a wood-burning oven that cranks out all sorts of treats from pizzas to fancy proteins like whole fish.

It’s a concept unique to its location by owner David Mainiero. He tapped accomplished chef Christotel Tan, who spent time under Michelin-starred James Syhabout (Commis) and Octavio Bacerra (Acabar) and last served as exec chef for Crow Bar and Kitchen in Corona del Mar. Tan’s menu will start with a selection of bruschette and small plates like the porchetta sandwich, then move to signatures like tagliatelle alla zafferano (Calabrian sausage ragu, cherry tomatoes, sprouted broccoli), ‘ndula mussels and clams (spicy ‘ndula sausage, fennel seed, preserved lemons and crostino), Neapolitan-esque pizzas (wood-fired, San Marzano toms, house-cured meats), and surf and turf proteins (fish, dry-aged beef, and a slow-roasted lamb neck). The bar will be craft beer and wine to start, with a full cocktail program coming soon.

Michael Burton and Danny Fitzgerald of Urban Strategies helped bring the idea to fruition. The design is damn pretty. It’s got brick walls, white marble, stainless steel, those ceiling-to-floor windows and a 160-foot grass sidewalk café that wraps around the corner spot.

Talk is cheap. Double Standard’s design isn’t. Please enjoy the first known photos in the universe.

Open 5PM-Midnight. 619.269.9676, www.doublestandardsd.com.

FIRST LOOK: Double Standard

Luis :Garcia Luis Garcia

The post FIRST LOOK: Double Standard appeared first on San Diego Magazine.