Tammy Piehl Archives - San Diego Magazine https://sandiegomagazine.com/tag/tammy-piehl/ Tue, 19 Sep 2023 23:03:11 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 https://sandiegomagazine.com/wp-content/uploads/2023/08/cropped-SDM_favicon-32x32.png Tammy Piehl Archives - San Diego Magazine https://sandiegomagazine.com/tag/tammy-piehl/ 32 32 FIRST LOOK: One Door North https://sandiegomagazine.com/food-drink/first-look-one-door-north/ Sat, 30 Apr 2016 04:51:00 +0000 http://staging.sdmag-courtavenuelatam.com/uncategorized/first-look-one-door-north/ Owners of Smoking Goat launch big new concept right next door

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]]> The Smoking Goat has been one of San Diego’s most beloved bistros since it opened in 2010. Now owner-chef Fred Piehl and his wife-GM Tammy have doubled (or tripled) down on that success with One Door North.

The name is literal. The 5,000 square-foot, two-story restaurant shares a wall with The Smoking Goat in North Park in the space formerly occupied by Mosaic wine bar.

The ODN concept? More good food and drinks, really. Piehl, who trained at Nine-Ten under chef Jason Knibb, has a strong knack for bistro fare, and the cozy Smoking Goat has that hip, dimly lit ambiance. For ODN, they stepped up the design with the help of architecture and design group, obr, and design boutique Murfey Design.

The concept of the 140-seat spot is the great outdoors… indoors. The back booths are semi-private dining in 11-foot, safari-style canvas tents, with walls covered floor-to-ceiling in forest imagery. Each table has a theme taken from the mountains, coasts and lakes the Piehl family has traveled to. All tables are hand-carved, live-edge wood from a sustainably logged forest in Wisconsin.

There are three distinct areas to take it all in. First, the street-facing section with banquettes. Second, the main central bar (also hand-carved wood). Third, the back section with the tents.

The menu also has a vaguely camping-by-a-river feel, with grilled steak, Idaho campfire trout,  braised beef short ribs and sides like kale-and-yam with flake salt and feta. There are salads for the leaf eaters, and a section of burgers (ODN Harris Ranch beef burger, California lamb burger). And then stone-oven pizzas (duck sausage with rapini, roasted mushrooms with white sauce, confit garlic and arugula). Finally, woodsian desserts like s’mores, campfire crisps and housemade cookies.

The bar has wines by the glass, over 20 beers on tap, and craft cocktails. ODN also has a bottle shop with 100 small wine producers. Though strictly a 21-and-over spot to start, the Piehls are working on a liquor license that allows it to become fun for the whole family.

Enough words. Please enjoy the first known photos in the universe of One Door North.

One Door North, 3422 30th Street, North Park, onedoornorthsd.com.

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

FIRST LOOK: One Door North

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]]> INCOMING: Smoking Goat, Part Deux https://sandiegomagazine.com/food-drink/incoming-smoking-goat-part-deux/ Fri, 08 May 2015 03:34:00 +0000 http://staging.sdmag-courtavenuelatam.com/uncategorized/incoming-smoking-goat-part-deux/ North Park favorite doubles down with huge space next door

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]]> One of San Diego’s most beloved neighborhood restaurants is doubling down. The Smoking Goat in North Park has signed a lease to take over the 5,700 square-foot space next door, home to recently shuttered Mosaic Wine Bar (3422 30th St.). The ink is still wet, so very few details. But Tammy Piehl, who owns the restaurant with her husband and chef Fred, says it will be an entirely separate concept with a new name. “We’re going to do something totally different,” she says. “What I know for certain is it’s still going to incorporate the Smoking Goat culture of farm to table and ensuring you have fresh produce. But I think this will be a step more casual with price point and food.”

The Mosaic space has two stone-deck ovens, so Piehl imagines they’ll put those to use for roasting food—not necessarily just pizzas or flat breads. They’ll have a beer and wine license (like The Goat). As for the redesign of the Mosaic space, she expects to knock down some walls and open it up.

The Goat anchored this portion of North Park long before the arrival of The North Parker across the street, which has turned 30th and Upas into a destination with Underbelly, Tacos Perla, Influx and Modern Times Beer. The Goat started in 2010 with a tiny space and became a well-loved bistro. Unable to meet demand, they annexed the space next door in 2013, doubling in size. And now they’re doubling again.

Piehl hopes to open in September or October. But those projections are always prone to city delays. Stay tuned.

INCOMING: Smoking Goat, Part Deux

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