Bivouac Ciderworks Rolls Out New Menu and Direction

Now entering its sophomore year in North Park, Bivouac Ciderworks is unveiling a spring menu on April 15 that will also usher in a new direction for the eatery. After amicably parting ways with opening chef DJ Tangalin last month, Bivouac has brought on chef Marcus Twilegar, a native San Diegan whose past kitchen experience including The Lodge at Torrey Pines and Tender Greens; most recently, he was executive chef of Parq Nightclub. Josh Kihm, an alum of Cowboy Star and The Cork and Craft, also joins the team.

Co-founder Lara Worm says Bivouac will “continue to highlight San Diego’s diverse cultural heritage with inventive fusion dishes and a broadened scope”; the new menu is especially focused on reducing food waste with dishes that include The Whole Beet (char siu, beet crisp, beet top salsa) and Korean BBQ glazed fish ribs and and showcasing underutilized ingredients through vegetable scrap house hot sauce and crispy chicken skin croutons.

Courtesy photo

In addition to using its house cider in plates like beet cider-battered local fish and chips, Bivouac will also be featuring cider pairings and increased cider education. Cans will be available starting in late summer, and the ciderhouse will be launching a monthly bottle club that will offer early access to the latest releases and discounts in the taproom. New cider varieties include Anchorman, a citrus pear/apple cider, and Halyard, a mango-habanero cider.

The eatery will also ramp up its special events, including pairing dinners, cocktail parties, and community fundraisers; proceeds from a cider release scheduled for Sunday, April 28 at 2 p.m. will go to benefit the Make-A-Wish Foundation’s Trailblaze Challenge.