Calling itself a "high class dive bar", the High Dive has been steadily building a reputation as a craft beer destination since it first opened Bay Park in 2007. But the Morena Boulevard bar wants to be known for more than beer; last month, new bar manager Ryan Andrews (Craft & Commerce, Coin-Op) introduced his first craft cocktail list for the High Dive, which ranges from tiki drinks and cocktails on tap to frozen slushies and a section that highlights locally-made products, including spirits by Ballast Point and Old Harbor and Andrews' own R&D Bitters.
Expect the food to improve significantly too; the bar just hired RoseAna Peyron, previously the chef at Counterpoint and the former kitchen manager at Alchemy and 100 Wines, who will be rolling out her menu in October. Peyron, who trained at the San Diego Culinary Institute and emerged victorious at Chef's Plate, a culinary competition series organized by Chef's Roll, will refresh and upgrade some of the High Dive's most popular dishes and add her own contributions of elevated bar food; some of her courses for tomorrow night's Chicks for Beer dinner featuring Fall Brewing include blistered green beans with guajillo-citrus butter, mushroom and bone marrow bread pudding and chili-orange braised short ribs with parmesan-cauliflower puree. Owner Ingrid Alvarez Cherney told Eater that the bar will shutter for a week in January in order to take on thorough kitchen remodel.