Liberty Call Distilling, which was founded in 2013 and produces small batch whiskey, bourbon, rum, and gin at its Spring Valley distillery, is heading to Barrio Logan with Liberty Call Distilling Kitchen, a full-fledged restaurant that will also include a second distillery. Part of the new influx of dining options under construction at the Mercado del Barrio, its 3,000-square-foot space, which comes with a 400-square-foot patio, is being designed by Hurkes Harris Design Associates (The Local and OB Surf Lodge) and will debut next spring.
With seating for 60 diners, the layout will feature an open floor plan that includes a bar and communal dining area and a view of the distillery through a glass partition. The distillery restaurant is part of a $1 million growth investment for the local company, which is also expanding its original East County distillery by 2,500-square-feet to increase production of its boutique spirits; the process will be overseen by newly-hired distiller Mat Brady, formerly at BNS Brewing & Distilling Co.
Founder Bill Rogers describes Liberty Call Distilling Kitchen’s cuisine as mainly “California tapas”; the eatery will serve a lunch and dinner menu that includes rum-pickled strawberry salad, smoked glazed lamb, and a signature whiskey burger created by executive chef Miguel Valdez, who honed his culinary chops at The Red Door in Mission Hills. Guests will be able to taste through the distillery’s lineup, which includes single malt whiskey, bourbon, gin, and white and spiced rum, as well as cocktails by head bartender Albert Allison.