Eater readers have been asking us for an update on CH Projects' new venture in Liberty Station, an expansion of its Soda & Swine concept which originally opened on Adams Avenue back in 2013.
This edition of the meatball eatery will not have an adjoining Polite Provisions, nor a particularly large cocktail program. CH Projects co-founder Arsalun Tafazoli told Eater that while the restaurant will have a moderately-sized cocktail list of variations on a Negroni, the hospitality group is making family the focus of the Point Loma project, which incorporates a retail pie shop that will serve as the bakery for the group's other restaurants and will also feature housemade soft-serve ice cream. Two main bars, with 21 taps each, will pour beer but also kombucha and other alcohol-free drinks.
Soda & Swine partner Jason McLeod has tapped Andrew Nienke (Bottega Americano) to run both S&S kitchens; the menu will be extended to include more versions of meatballs, from vegan to seafood, and some new dishes from their wood fired oven. They also plan to offer picnic baskets that can be enjoyed in the surrounding park areas.
The 5,000-square-foot, 150-seat restaurant occupies the west end of a Liberty Station historical building that also houses Con Pane and Slater's 50/50. Inside, designer and frequent CH Projects collaborator Paul Basile of BASILE Studio is setting the scene with a 20-foot-long foosball table that can double as a communal table, "Basile Built" custom 'S' stools for the 19-seat main bar and a fireplace in a repurposed kiln. A giant flip pivot door will open onto an outdoor terrace with its own bar, covered by a large trellis that'll provide shade and help to dampen airplane noise.