Today, CH Projects (Ironside Fish & Oyster, Underbelly) launches another edition of its popular Soda & Swine concept in Liberty Station, the first of a new wave of food-related openings for the complex which will also include the upcoming Fireside by The Patio Restaurant Group, the ambitious Liberty Station Public Market and TheLot, a cinema, restaurant and event hub due later this fall.
The Point Loma iteration of the meatball-focused eatery was also designed and built out by Paul Basile and BASILE Studio, who created the look of the original Adams Avenue location and its adjoining cocktail palace, Polite Provisions. Skylights and custom light fixtures brighten and warm the 5,000-square-foot space, where wood lathe-covered walls are reminiscent of the first Soda & Swine. A baking area, done up like an old-timey storefront, sits next to a gleaming gold bar quilted with metal panels, which Basile says was inspired by an airplane wing. Among the seating options is a fully-functional, 20-foot-long foosball table, which can convert to a glass-covered communal table. Just beyond the dining room, an entire wall levers open onto a trellis-covered elevated patio, where there's another another bar, plenty of seating, fire tables and a living wall.
Food-wise, Soda & Swine's menu is currently the same, though chef/partner Jason McLeod and executive chef Andrew Nienke plan to soon introduce vegan and seafood meatball variations, plus more salads and meatball-topped pizzas. Brand new is an in-house cocktail program, which ranges from a classic and frozen slushy versions of a Negroni to dessert cocktails like The Dreamsicle, made with light rum, orange liqueur, orange juice and vanilla ice cream.