The Fleetwood Transforms a Top Spot in East Village

The Luna Lounge is officially nightlife history, and taking her place on the top corner spot in East Village is The Fleetwood. A restaurant, bar, and lounge, The Fleetwood offers a lot and demands very little.

The Fleetwood opened its doors on September 14, 2007 and became an instant hit in the East Village community, catering to Padres fans in search of post-game entertainment. The Fleetwood recognized the plight of these oft forlorn baseball fans' constant rejection at other Gaslamp nightspots due to dress codes prohibiting typical baseball game attire. You see, The Fleetwood doesn't have a dress code - or a cover charge for that matter. In fact, The Fleetwood is even dog friendly.

The Fleetwood has everything you expect from a downtown destination, without the pretentious attitude of its neighbors. Their philosophy is come-as-you-are; no gimmicks and no rip-offs.

“We don't want people to leave feeling it was overpriced or overrated,” says Manager Jenn Phillips.

Since its recent introduction into the up-and-coming East Village, The Fleetwood has embraced the unique community.

“The East Village is more about friends and family. We cater more to the neighborhood than nightlife. We're laid back; less than a club but more than a dive bar,” says Special Events Coordinator Faye Surprenant.

While the Luna Lounge was all about futuristic metallic interior design, the new management didn't want their customers to feel like they were eating in a nightclub. They toned down the sci-fi element and introduced a soothing jewel-toned color scheme, palm trees, large booths and communal tables, and plush leather couches.

The menu has been designed to reflect the comfortable and cozy interior. Head Chef Mark Bolton's goal was to recreate classic American dishes with a modern twist. At a sprite 27-years-old, Bolton makes up for in experience what he lacks in years. He's been in the business since the age of 18, and has worked directly under chef royalty Chris Idso of Pacifica Del Mar, and graduated from the prestigious California Culinary Academy. He focuses on fresh, regional ingredients and seasonal menus.

On the menu, you'll see some familiar favorites, such as tater tots, along with more exotic fare like the Ahi poke. The best part: all menu items are reasonably priced and the serving sizes leave you completely satisfied.

These tater tots aren't what you remember from the school cafeteria. They are about 5 times bigger, prepared with the finest ingredients, and served with a gourmet dipping sauce. The Ahi poke is fresh Ahi served with avocado, green onions, and sesame in a bed of fresh tortilla chips. Flavorful and light, and perfect for munching.

The full restaurant menu is served nightly until 10pm and the late night lounge menu is served until midnight.

The bar features a large and eclectic wine list featuring local and international bottles. The collection of beers on tap are a showcase of the best and brightest brews coming out of the San Diego area. In fact, 4 out of 6 beers on tap are local concoctions and the selection is constantly changing.

The big guy behind the bar is Aaron Phillips, who brings his 15 years of experience in the industry to The Fleetwood's bar, creating original and funky recipes for his loyal clientele. You might recognize him from his previous gigs tending bar at Side Bar downtown and Moondoggies in Pacific Beach, but him and the rest of the management team used their experience to create a completely new concept.

One of their ideas come to fruition is The Wood, a room adjacent to the restaurant that is a top-of-the-line sports lover's haven by day and a swanky New York-style lounge by night. Here you can order up bottle service and listen to top local DJs spinning behind the faux fireplace/turntables.

The crowd is a interesting mix of young professionals, sports fans, families, foodies, and those just looking to cut loose on a Friday night. The Fleetwood prides itself on having everything you could ever need, and everyone is invited to join in on the fun.

Try one of Aaron Phillip's most celebrated creations: The Mountain Martini.

Muddle Mount Gay Rum and a splash of sprite with fresh mint leaves, fresh blueberries, sugar and lime wedges. Serve in a martini glass with a sugar rim and garnished with fresh mint and blueberries.