Editorial Review of
Sublime Ale House
Inside Sublime Ale House you’ll find a large quartz bar, communal picnic benches and dining room tables surrounded by stacked stone walls and reclaimed wood and metalwork décor. The industrial feel pays homage to the historic California Restaurant Row, while appealing to a modern aesthetic. Grab a seat and prepare to eat and drink your way through Sublime’s heavy menu.
Executive Chef Chad Tanner honed in on classic comfort food staples and added his own touch of contemporary flair, plus a whole lot of beer. After all, it’s an absolute necessity to have 15 varieties of mac ‘n’ cheese to choose from on any given evening. The menu offers a big selection of salads and small plate starters, burgers, sandwiches, and the signature spread of pizza, mac n cheese and grilled cheese. And the best part, all breads and yeast products are made on-site daily by the house baker, and Chef Tanner crafts house-made sauces and uses local farmer’s market produce and fine imported cheeses.
And now for the beer. You will find a rotating list of easy-drinking Pale Ales, San Diego India Pale Ales as well as heavier Porters and Stouts for the serious drinkers. Locals will be happy to know that at all times, at least 16 of the 48 taps will be dedicated for San Diego craft beers, including Stone Pale Ale, Green Flash Hop Head, Ballast Point Yellowtail Pale Ale, Lost Abbey Red Barn and of course, Stone Sublimely Self-Righteous. More featured breweries include Allagash, Delerium, La Chouffe, Mother Earth Brewing, Port Brewing Company and Rougue. Sublime also offers a menu of wine selections – on draft.