Opening this Wednesday, March 29 in the space behind the brewing system in the Ballast Point Brewing Company Tasting Room in San Diego's Little Italy is The Kettle Room, an uber-intimate, 6-person-max dining concept with an elevated menu.
Designed by Ballast Point Executive Chef Colin MacLaggan and offering a more upscale menu than that of the adjacent tasting room, The Kettle Room will be open Sunday through Thursday from 6-10pm with both an a la carte menu and a daily price fixed multi-course tasting menu. Current standouts include grilled octopus with green tomato kimchi, herb salad and peanut; seared tuna Nicoise salad with lavender crusted tuna, spinach, fingerling potatoes, Castelvitrano olives, Wahoo gribiche, and lemon oil; and the Tepache braised prok belly with black bean puree, rasberry salsa, radish, pickled onion, and crispy masa. The Chef's Whim prix-fixe menu will be available for tabes at the cost of $55 per person or $75 with beer pairings.
The Kettle Room can only fit six diners at a time and will be available for private bookings. Reservations are currently available through OpenTable. For more information, check out the launch menu below.
