A familiar face who has been behind some of San Diego's best bars has landed in Hillcrest.
Ryan Andrews, who developed Coin-Op Game Room's cocktail program, is the first bar manager hired on at Heat Bar & Kitchen, which opened on Park Boulevard early last year.
Andrews' changes to the bar include a revamp of the spirits selection and a new cocktail menu, which debuts on Tuesday, December 9. Going forward, the list (which will rotate every three to four months) will be the first San Diego-focused cocktail menu, meaning that every drink will feature components produced or grown locally, from spirits and coffee to fruits and vegetables. Andrews, a co-owner of local company Rx Bitters, will also feature a farmer's market cocktail that will change monthly.
His inaugural lineup includes the Balboa, made with Henebery rye whiskey, lemon, honey and Rx Sarsaparilla bitters, the SDG&T that includes Old Harbor San Miguel gin, housemade Tonic and lime, the Point Vesper with Ballast Point Old Grove gin, Cocchi Americano and vodka and the Prescription Old Fashioned that employs Malahat rum, rye whiskey, Demerara sugar and Rx Aromatic #7 bitters.