Arsalun Tafazoli and Nathan Stanton are back at it, introducing yet another innovative eats and drinks concept to our San Diego dining scene. And there’s a bonus this time; the co-founders of Consortium Holdings are packing two visions into one venue on 30th and Adams in Normal Heights. Drum roll please: Polite Provisions and Soda & Swine are scheduled for a winter grand opening in December of 2012.
First, the name dropping. Back in July, we clued you into the big foodie news that Consortium Holdings named big-timer Jason McLeod executive chef, overseeing all their destination restaurants (Craft & Commerce, UnderBelly and Neighborhood). This also marked our first announcement of the 30th & Adams project, which at the time was unnamed and mysterious. Chef McLeod will also drive the dining at the new two-in-one hot spot. We’ll get to the menu deets in just a few.
Tafazoli and Stanton are bringing in another bigwig to expand their local lifestyle empire. Master mixologist Erick Castro is San Diego-bound to lead the libations in Normal Heights. You should care about this bartending wiz because he is the man behind the cocktail programs at Rickhouse and Bourbon & Branch in San Francisco. Plus, he was named ‘Rising Star Mixologist’ by StarChefs in 2010, and his goods earned spots in Food & Wine’s list of ‘Worlds Best Bars,’ among other accolades.
So ya, he’s a pretty big deal. (pictured left)
And even cooler, before Castro moved to ‘Frisco to shake up the cocktail world in 2005, he was a humble student at SDSU. Now back in town, he’s the newest member of the Consortium Holdings family. Let’s just say, he’s pretty excited to be here: "When I'd come back here to visit, I could see that Arsalun and Nate were nurturing something really cool — so I kept in touch with them,” Castro said. “The San Diego cocktail scene is probably my favorite in the country now. They're just excited to be making really good drinks."
And now, the juicy details on the new dual restaurant and cocktail concept.
Polite Provisions: Get ready for a revival of classic soda fountain culture. Imagine an old-world drugstore and pharmacy, where people would gather together for conversion over a cold soda pop. Come thirsty, as the 46-tap system will pour plenty of handcrafted sodas, as well as wine and cocktails. Best of all, this spot will even serve spiked milkshakes! The 2,200 sq. ft. space will be reinvented by Paul Basile (of Craft & Commerce and UnderBelly design acclaim), and will feature “intellectually stimulating décor” to get the conversation flowing like pop. Grab a seat up close next to Castro at the bartender’s chef table.
Soda & Swine: Simply put, the separate-but-equal restaurant will also channel ‘Main Street America’ with a straight-shooting menu consisting of meatballs and apple pie. How cute is that? But of course, McLeod will update these American traditions. You can get your meat regular or smashed, in flavors of chicken, pork or beef, with vegan alternatives. As for the apple pies, they will be made from scratch, showcased in glass display cases, and served with house made ice cream. Apple pie, just in time for the holidays.
Is it December yet?Discover more foodie trends in our San Diego restaurants blog
Main Photo: Arsalun Tafazoli at Noble Experiment