James Limjoco already has two popular North County eateries (Sublime Ale House and Sublime Pizza) under his belt, but his newest opening, Del Mar's Sublime Tavern, is his most ambitious and food-focused project yet. A soft opening was originally planned for July 5 but ununexpected trouble with the hot water system has now pushed their debut back to July 10.
Hauck Architecture helped conceive the 7,000-square-foot space which occupies the upper level of a Via de la Valle plaza, adjacent to MARKET, and holds nearly 250 seats, many situated on the generously-sized patio that overlooks the playing field of the San Diego Polo Club.
Limjoco's concepts are known for their dedication to craft beer, and parts of the walls here are lined with bourbon barrel staves that once aged The Bruery's Black Tuesday stout. There are 55 beer taps and two casks, and local breweries including Rip Current Brewing and Mother Earth Brew Co. are brewing up special release beers just for Sublime's opening. New to this location is a serious wine program; Limjoco invested in a wine preservation unit that'll enable him to serve pedigreed wines by the glass.
Limjoco developed the menu with Sublime Tavern's exec chef Josh Richardi (Roppongi). The menu centers around small plates, soups and salads and a few larger mains; produce is sourced from area farms and proteins feature local fish and grass fed beef. If you miss the sisig at Burlap, Sublime has a version made with pork collar and shoulder, sizzled with onion and jalapeno; other highlights include lobster gumbo, watermelon salad, wild boar bolognese and steak frites.
For his next act, Limjoco told Eater that he hopes to open his own brewery and plans to expand the Sublime family of restaurants.
Sublime Tavern Small Plates Menu