Opened in 2007 in The Sofia Hotel, a boutique hotel in downtown San Diego, Currant American Brasserie will be getting a refresh under a new ownership team. Previously operated by the hotel, the restaurant will now be run by a Los Angeles-based industry veteran who has launched a hospitality group in San Diego.
Philip Gay, CEO of restaurant consulting firm Triple Enterprises, has three decades of experience in the hospitality business; past high-ranking positions including CFO for California Pizza Kitchen and CFO and Interim CEO for Wolfgang Puck Food Company. He recently opened Table 619 in the East Village across from Petco Park, a casual eatery and bar that features an all-day, late-night menu that with a good number of meat-free choices from the group’s vegan chef. There are Beyond Meat burgers (as well as grass-fed beef patties), plus beer-battered avocado tacos that can be augmented with wild Mexican shrimp or grilled steak. There’s even a menu just for dogs to be enjoyed on the large patio.
Gay tells Eater that he will be shuttering Currant later this month for a remodel; renaming the Broadway restaurant Bistro 619. Aiming to add curb appeal to the space, the redesign will include fresh furniture and a new bar. The European-inspired bistro will also offer an express lunch menu designed for nearby courthouse workers.
Urban Strategies Group represented the landlord and tenant in both leases.