certainly should stand out for its farm-to-table food (they even cure the meats in house!), and it does, but notably, the title of their new, bi-weekly cocktail-and-food pairing initiative, the Barman’s Supper
, puts the bartender in the ownership position, leading one to judge the cocktail first and then second, how well it pairs with the food.
Which is perfect. Because Andrew Zimmer and Bob Borland’s cocktails, which often take on a very fresh, farm-to-glass aesthetic, are truly, surprisingly impressive. Their flavor profiles are subtle, yet distinct, and they pair so well with the food that each sip and bite reveals a new flavor. “New” meaning both initially unnoticed and something you might not usually encounter in a drink like stevia leaf, because it happened to be in season and the farm happened to have a great harvest. And just like the cocktails, Chef Dustin Beckner’s food is some of the best you’ll have in San Diego. It’s a magical combination.
Despite the craftsmanship, the Barman’s Supper is relaxed, just like a bar menu would be. It’s rolling, and so you can make your reservation or show up at any point in the duration of the Supper, from 7pm to 10pm. Multiple courses are offerred on the special menu, but you only choose which and how many courses you want. And, another fantastic thing about this series is that it takes place every other Tuesday, which means you won’t have to fight your way there through drunken Gaslamp crowds in neon spandex tube dresses and Ed Hardy t-shirts.