May 8, 2015
Located on the corner of 5th and E Streets in the historic building that once housed Navy lockers for servicemen in transit, Quad AleHouse was conceived as a space dedicated to culling together a venerable selection of San Diego’s most notable craft beers and acquainting consumers to new innovative styles while also celebrating some of the nation’s top small batch, independent brewers. In addition to standard pours, Quad AleHouse introduces patrons to a wide spectrum of beers including many rare special releases through customizable tasting flights consisting of four-ounce pours.
In his design approach, architect Mark Bausback set out to preserve the integrity of the existing architecture of the building while infusing modern elements into the space. To achieve this, he and his team retained a majority of the wood and brick elements from the building’s original structure. By adding new custom finishes including recycled growler light fixtures and kegs repurposed as planters, the design team successfully achieved an aesthetic that is equally eclectic and polished. Through a mixture of comfortable cushioned stools, a 50-foot bar, and custom-made high and low communal tables, Bausback’s team conceptualized the loft-like space to foster a strong sense of camaraderie among patrons. An infusion of warm tones, lush natural life and an abundance of light juxtapose the building’s raw steel and exposed beams, breathing new energy into the industrial space. Keeping in line with Quad AleHouse’s allegiance to local breweries, an oversized hand-drawn map of San Diego pays homage to the ever-expanding craft beer community.
In the kitchen, Chef Brandon Brooks, formerly of Ritual Tavern, along with Nate Soroko of Toronado notoriety, created a simple, approachable menu intended to seamlessly complement Quad AleHouse’s ample beer offerings. With an emphasis on slow cooked, smoked meats, Brooks and Soroko flexed their creative acumen to present guests with a handful of hearty, yet healthy core dishes offered in several different artfully prepared iterations. Highlights including the Moroccan Spiced Lamb Shoulder and Ancho Chili Braised Beef Brisket are made to order as either a plate, sandwich or salad, each with a choice of side dish ranging from roasted seasonal vegetables to herb roasted potatoes. All menu items can be purchased at a walk-up food ordering station along with recommended beer pairings, prominently displayed to guide consumers through the process.
Rounding out the Quad AleHouse experience, the cocktail program includes a curated selection of 50 different whiskies. A list of 12 signature cocktails boasts a variety of updated takes on classics such as the Spring Manhattan (Buffalo Trace, Stirring’s Ginger, R&D Sarsaparilla Bitters and a spoonful of marmalade) and the Seared Peach Old Fashion (Bourbon with Fresh Thyme, Seared Fresh Peaches, Blue Agave Nectar, Fresh Lime Juice, and R&D Aromatic #7 Bitters).
Quad AleHouse is open from 11am to 2am, seven days a week. The space is located at 868 Fifth Avenue, on the third floor. For more information, visit quadalehouse.com.