La Puerta Opens the Door to New San Diego Nightlife Niche

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As we live only a mere few seconds away from the infamous town of Tijuana, Mexican food restaurants line each and every one of our city streets like traffic signs along a freeway.

And with all these culinary options, from taco-shops to fine dining, one would suppose that great Mexican food constantly falls into our laps and dangerously intoxicating margaritas rain from the sky. Yet, and I know I am not alone here, there are only those choice venues hidden among the rest where we San Diegans can truly satisfy our lust - and it's not just about the food.

San Diego nightlife industry pioneers, Darren Moore and Merritte Powell, know this mantra all too well. With the success of their first downtown restaurant and lounge, Confidential, Moore and Powell decided to tackle the Mexican restaurant niche in the form of La Puerta. And in typical revolutionary Moore-Powell fashion, the two decided to set up shop along Fourth Avenue, right smack dab in what they like to think of as "our backyard."

"I think we're intuitive, listen to downtown, and want to participate. There are a lot of taco shops and higher-end Mexican restaurants [right now] but there isn't anything that serves what we like conceptually," Moore explains. "We wanted to do something a little different and we're both big tequila drinkers. I've been doing a lot of tequila-tasting the last four or five months," adds Powell with a smile. Truth be told, La Puerta is most certainly its own entity, but creating venues and revolutionizing downtown is nothing new for Moore and Powell who opened the successful restaurant and lounge, Confidential, in 2002.

As veterans of the downtown area, the two entrepreneurs saw an opportunity for success in an environment that was, and still is, evolving. Moore, who was, "one of the first of my friends who had a job downtown," made note of the small scene before the Gaslamp was what it is today. Yet, Moore also saw potential and recognized that an evolution was taking place before his very eyes. "Every day I would come home from work and go down to the Onyx Room to find out what Merritte was doing," says Moore, of the "early" days when Powell was a bartender at the Onyx Room and Fifth Avenue was nothing more than a cluster of dive bars with a few modest nightclubs thrown in for good measure.

"Friday nights looked like a Tuesdays down here," Powell explains of the Gaslamp's earlier beginnings, "a lot of places closed at ten." Powell, who also shared the same vision as Moore, connected on a similar plane of inspiration and began discussing the construction of what would soon become Confidential.

"Before Confidential," Moore explains, "everything was either super stuffy or too casual. We wondered what we could do that was different, so we tried to find a market that was unique to San Diego. We basically wanted to create a place where people could drink in a fun environment." Confidential, it seems, has lived up to this vision. On the "cursed" corner of E and Fourth, where many a venue, restaurant and or nightclub has experienced the "flash in the pan" phenomenon, or a multitude of changing hands, Confidential has remained a solid foundation and fixture of not only Fourth Avenue, but of the Gaslamp. Voted "Most Creative Cuisine," "Best Fine Dining," and "Best Bar" in the Gaslamp Quarter in 2005 by the Gaslamp Association, among other awards and notabilities, Confidential has managed to prove itself as a top downtown destination - not by conforming to the status quo, but by creating principles and standing by them.

"We run our company always striving to do better," says Powell of his politics. "Everybody was doing hip-hop because that's what the craze was, so we decided to do a house scene. Two and half years later, there were five house nights. We try to stay fresh and innovative." Truth told it is not unexpected that a crowd of clubs is now gracing the Gaslamp, following in the wake of Confidential's tidal wave of success.

Perhaps to explain this trend one must look to the source of Confidential. Like artists or musicians rendering a collective masterpiece, Moore and Powell were, and still are, very hands-on with Confidential and this philosophy extends to La Puerta as well. From the décor, design and architecture to the food, drink, uniforms and music, there is not a part of Confidential or La Puerta that Moore and or Powell have not touched or orchestrated. As difficult and multi-tasking as this may seem, Moore and Powell did not find that creating a vision for a great nightclub, lounge or restaurant was beyond them; considering they had already done their homework.

"We pretty much made a place where we would want to hang out," Moore laughs, speaking of both Confidential and La Puerta. And though La Puerta represents an entirely different image from its alter ego, Confidential, both venues share the original vision at its core; a fair priced, but delectable meal made with quality products and delicious, handcrafted drinks in a refreshing, but welcoming environment, and last but certainly not least, outstanding service.

"We built our business in a very hand-shake style business," Powell explains. "We want to give everyone that personal touch. Service is a part of that." Where many places in the Gaslamp may choose their staff by the, ahem, "bust line," personality and attitude are among the most important attributes when selecting new members to represent the Confidential and La Puerta family.

Exhibit A: Jenn Queen, bartender and tequila extradonairre. Proving that taking shots is not the only way to down tequila, sit down for a "sip" with this girl and the tequila might not be the only thing making you dizzy. From the history of the land, family and distillery, to the flavors, aromas and "effects," this girl has got tequila covered from A to B. It surely should not be hard, however, to learn anything that has to do with bartending; considering Powell, who may as well have started his bartending-training by "mixing up Canadian whisky and Cokes for my grandfather when I was a kid."

It is, conceivably, Powell's stellar experience in the restaurant industry, and more remarkably, behind the bar that has helped mark La Puerta as a new first-class drinking destination. Firstly, this ain't your average margarita. Agave nectar, one of the main ingredients of the sweet and sour that goes into every margarita, is about as natural as it gets. By avoiding the "processed" mixture and opting to do it "the ole-fashioned way," these margs will keep you drinking while avoiding that nasty hangover; not to mention, each drink prepared with fruit juice is, if not squeezed to order, made with fresh fruit juice which is handcrafted several times daily.

Sangria and margarita fans will also delight in the Sangria Swirl, which is prepared with fresh house-made sangria, (brandy, orange, lemon and cinnamon) spun together with a frosty frozen margarita. The guys are also "playing" around with some Argentinean, Chilean and Spanish wines as well as preparing "white" sangria for those sizzling summer days.

Staying true to the art of tequila, (and with so much to choose from, La Puerta might just school you in the "real" way to drink it), and Hispanic cocktail preparation, it should be noted that beverages are not the only things Powell and Moore have been "studying" as of late.

"We wanted to use a lot of authentic flavors from different regions," says Moore. Whether in the preparation of the food or the ingredients and flavors each plate expresses, La Puerta offers up a little bit of everything, and has attempted to bestow homage on each area's recipes. Fans of the hot dogs served up street side in Tijuana will not be disappointed by La Puerta's TJ Hot Dogs, which are prepared with tomatoes, red and green bell peppers, onions and of course, jalapenos, served with potato chips.

Though there was much debate over the preparation of guacamole, as both Moore and Powell explained, every Hispanic region has its own "version," La Puerta has adopted a recipe that would satisfy any guacamole connoisseur. Culhuacan inspired, La Puerta makes their guac with fresh avocado, red onion, tomatoes, cilantro and spices, and sprinkled with Panela cheese to give this little dish that authentic flavor you won't find anywhere else.

Each tableside salsa and sauce also has its origins, whether or not La Puerta has put its own twist on the pico de gallo or the chicken enchiladas. Most entrees are served with "laha," which is a side dish composed of squash, corn, chilies and onion. Guests might also reminisce about the "fried cheese," served at Rosarito's El Nido, in La Puerta's specialty tacos, composed of chicken or carne asada, smothered in gooey cheddar cheese, wrapped up together in the blanket of a flour tortilla.

Savor the essence of these aromas, tastes and flavors under the tiny and colorfully lit bulbs that hang from the dark wood rafters, while relaxing in a leather booth and enjoying the varied sounds of classic rock and reggae on the weekdays, or bop to the beat of La Puerta's weekend DJs, who are sure to be as unusual and creative as La Puerta itself.

Check out San Diego nightlife photos from DJhere Wednesdays at Confidential, and view more La Puerta photos here.