As the opening of San Diego's hotly anticipated Liberty Public Market edges ever closer (its launch is now scheduled for March), Eater will introduce readers — in a little more depth — to some of the merchants who will be filling the halls at this exciting and versatile new marketplace. Last week we profiled Wicked Maine Lobster, Pasta Design and Fishbone Kitchen; in this third installment, get the scoop on everything you need to know about Cane Patch Kitchen, The West Bean, Crafted and Stuffed!.
Owned and operated by Tony Smalls and Ebony Broadway, Cane Patch Kitchen has been a long time San Diego farmers market staple. With their genuine southern cooking and unparalleled hospitality, Tony (best known his sweet potato desserts) and Ebony (who turns heads and tastebuds with her Louisiana gumbo and jambalaya), are on a mission to deliver delicious desserts and slap yo' momma soul food to San Diego.
EXPECT: A rich southern cooking experience where all dishes and baked goods are made from scratch daily using ingredients sourced from local farms. Plans for a 'southern style' Sunday brunch with specialties like étouffée, and shrimp and grits is currently in the works. PRICE POINT: Depending on the dish prices range from $8 - $15, while the "all you can eat" brunch buffet will cost around $30 per person. CUSTOMER FAVES: Menu standouts include the gumbo, po’ boys, plus CPK favorite fried chicken. On the dessert side don’t miss Cane Catch's homemade cinnamon rolls, peach cobbler, sweet potato pie or New Orleans style beignets.
Founded by coffee connoisseurs Paul Reizen, James Rauh, and Andrew Karr, WestBean will be fresh roasting micro-batched coffees each week from unique locales including Costa Rica, Ethiopia, and Papua New Guinea at what is now the second installment of their popular coffee shop.
EXPECT: Classic espresso/milk based drinks, cold brew coffee on tap, cold-brew on Nitro tap, drip-coffee plus cold brew growler fills. There will also be various Mad Monk Teas, plus signature lattes with housemade vanilla, caramel, chai and mocha sauces. DESIGN DETAILS: Bright, clean and minimal - think white countertops contrasting against a dark wood bar face, and sleek black espresso machines.
The brainchild of Blue Bridge Hospitality’s Executive Pastry Chef Francis Laureano, Crafted will serve as a creative outlet for his whimsical creations. Aiming to satisfy sweet tooths, but with some exciting products for those who favor savory items as well, he says, "Our mission at Crafted Baked Goods is to bring a high-end patisserie remixed with simple and relatable sweets, which we all know and loved from our childhood."
EXPECT: Over-the-top cakes, and pastries plus larger than life cookies freshly baked by chef Francis’ team of pastry cooks. While Crafted aims to focus on more forward and fun flavor profiles, a growing demand for healthier options will ensure their pastry showcase is attractive to everyone. PRICE POINT: Crafted goods range from $3 to $7 for smaller pastries, while signature cakes start at $45. DESIGN DETAILS: An open-air showcase and exhibition kitchen will allow customers to watch the pastry cooks in action.
Stuffed! Owners/operators Alex and Tori Gould bring their elevated comfort food concept Stuffed! to Liberty Public, where organic gourmet burgers stuffed with cheese, plus other tasty bites will be served. Thanks to its fun take on a comic book design theme, guests can enjoy a sense of nostalgia when ordering a POW! or BANG! Burger at the first brick and mortar location of this popular local food truck.
EXPECT: Burgers and sandwiches, an expansive mac n' cheese selection plus toppings like Portobello mushroom, grilled chicken and braised short rib. Also, a selection of vintage bottled sodas and crazy varieties of ice cream floats. DESIGN DETAILS: Playground Agency is anchoring the space around an elevated comic book theme -- expect modern surrounds adorned with custom graffiti pop-art covers. CUSTOMER FAVES: The Slam Burger is a staff favorite, as are the crunchy tater tots with house Cajun seasoning. NEW BITES: There will be a spicy fried chicken sandwich with Sriracha aioli and red cabbage jalapeño slaw; come hungry for the 1/2 lb. braised short rib burger topped with melted sharp cheddar cheese and a horseradish crème fraîche. SPECIALS: Don't miss the Stuffed! weekly rotating ice cream sandwich deal.