We broke the news earlier this year that Chef Steve Brown was returning to his hometown of Imperial Beach from Los Angeles to open a monstrous shipping container constructed restaurant - The Shipping Yard. We have also reported about several of his Cosecha pop up dinners, including the incoming Wagyu & Whiskey Dinner on December 17. We now learned that the talented chef has found a permanent home for his Cosecha pop up concept within the former Shima Steakhouse space in Coronado and will soon tap into the future of fine dining - ticketed specialty suppers.
As evidenced by the multitude of themed and ticketed meals offered around San Diego, the almost immediate sell out of the prepaid Noma pop-up in Telum, MX, and the impossible-to-obtain reservations for the local sensation Cow By Bear suppers, there is certainly a market to be had in prepurchased pop-up dinners. Chef Steve Brown realized that the possibilities of the supper club concept of dining could supporting a brick and mortar restaurant and decided that he wanted a permanent home for such a creative outlet.
"'Fine Dining' in a city like San Diego is driven by the craft beer, taco and burger scenes, which I am happy to be a part of," explained Chef Brown. "I came down to San Diego to open my very large Shipping Yard inspired restaurant that will have a brewery and modern comfort food showcasing what San Diego wants, but my background being fine dining, after awhile of being in San Diego, of course, I got the itch to get back into creative modern cooking."
|Chef Brown winning it all at KAABOO's 2016 Chef Competition|
"I've been watching the San Diego food scene grow into a food driven town fueled by the likes of Juniper + Ivy, Bracero, and Herb & Wood, who are paving the way of the Little Italy boom," continued Brown. "But what they all have in common is that celebrity name at the center of each of them, so there is less of a risk. I started my pop-up basing everything off of my local Wild Willow Farm relationship and the feedback has been amazing, usually selling out dinners in 2 days. So I toured it around San Diego and saw that there was a demand, with the key being to presale tickets and create a modern supper club style of restaurant. For someone like me, this is definitely the way to go by focusing on a purely creative and extremely special dinning experience in a very small market in the 8th largest city in the United States."
Before his anticipated launch of the Cosecha brick and mortar this coming February, catch Chef Steve Brown at his Wagyu & Whiskey on December 17, at his Galaxy Taco Tuesday Takeover on December 27, and at another Wagyu dinner at the Shima space on January 14. For more information, visit chefstevebrown.com.