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When his traveling wagyu-focused supper club, Cosecha SD, was grounded earlier this year, chef Steve Brown shifted his focus to retailing the prized beef — Japanese, American and Australian wagyu — from burgers to pricier cuts. Capitalizing on his connections in the world of wagyu beef, he opened a high-end butcher shop in the midst of the pandemic. Buoyed by success of his first location in Imperial Beach, Brown is landing a second Swagyu Chop Shop in Poway where it should open by the end of the year.
While continuing to cook at private, in-home events, the chef recently resurrected his public pop-up, The Dining Room by Cosecha SD, at Isabel’s Cantina in Pacific Beach. Held outdoors, the 12-course, progressing wagyu tasting dinners include wine pairings from the Valle de Guadalupe and will continue through December and beyond.
Brown tells Eater that he’s planning on opening 10 locations of the butcher shop; Swagyu Chop Shop is likely coming to coastal North County next, and may expand to include a dining room.
