It's been one of the most difficult-to-obtain reservations in town. For seven years, an anonymous chef dressed in a full bear suit has been operating a pop-up supper/brunch experience a few days a week at one of several secret downtown San Diego locations, serving a meat-centric, multi-course, alcohol-paired meal for a handful of guests who dish out around $200 per person. Well, the team behind the unique Cow By Bear dining concept has taken to social media to announce that it will be concluding operations by year's end.
Since its launch in 2011, rumors have been swirling around San Diego's culinary community about who exactly the elusive "Bear" actually is. People have speculated from the outset that it is the young and talented Chef Kat Humphus, who has been a bit of a chef vagabond since leaving the employ of the Cohn Restaurant Group in 2014 (which is also the same year that the Cow By Bear concept really started gaining traction). Others have hypothesized that it was a rotating array of chefs organized by the management/culinary team of Starlite bar and restaurant in San Diego's Middletown district. Whoever it is or has been, Cow By Bear was one of the hottest meal tickets in town in recent history, even branching off to Seattle and beginning weekend brunch pop-ups over the past couple years.
"But all good things must either come to an end or change," Cow By Bear posted to its social media accounts and website. "After our Bear family trip to Alaska this summer, it became clear to us that we have an opportunity to do more; for bears, for humans, for all living things, for nature, for the world. That’s why, after very careful consideration and even a mini-hibernation to clear our minds, we have decided to conclude the Cow by Bear dinner party experience in both San Diego and Seattle at the end of 2018."
Through December 2018, Cow By Bear will continue to serve several meals per week. The dinner parties are limited to 14 seats with a five-course tasting menu highlighted by a 50-day, dry-aged ribeye roast and wine pairings. The company also offers Sunday brunches a couple times per month, which includes 5-courses and signature drinks. There is also a newer "Wine By Bear" experience with 6 wines paired with fine cheese and other snacks hosted by Sommelier Kaitlin Brooks and Bear. Those wishing to experience Cow By Bear are advised to make reservations ASAP, as they are expected to fill up quickly.
For more information on Cow By Bear and to secure reservations for the final meals, visit cowbybear.com.
