Opening this week in the space that last housed Endzone Pub in San Diego's North Park is Sea Tavern, an East-Coast style seafood house and craft beer bar.
From first time restaurateur David Khan, Sea Tavern is an East Coast-inspired seafood restaurant and beer bar with a kitchen helmed by former Clique Hospitality (Lionfish at Pendry, Bull & Bourbon at Sycuan Casino) Executive Chef Chris Casinger. Consulting on the project is Derek "DJ" Mull, who is known for reinventing La Mesa’s Riviera Supper Club at the beginning of the pandemic in 2020.
From first time restaurateur David Khan, Sea Tavern is an East Coast-inspired seafood restaurant and beer bar with a kitchen helmed by former Clique Hospitality (Lionfish at Pendry, Bull & Bourbon at Sycuan Casino) Executive Chef Chris Casinger. Consulting on the project is Derek "DJ" Mull, who is known for reinventing La Mesa’s Riviera Supper Club at the beginning of the pandemic in 2020.
Sea Tavern has been outfitted with art from local tattoo artist Terry Ribera, including a 40ft mural and an Instagram wall with a neon crab sign. The restaurant will offer a rotating menu of reimagined seafood staples, including lobster & shrimp egg rolls; Fritto Misto with fried calamari, shrimp and clams; The Roll lobster roll with Maine lobster, Old Bay mayo, crispy onions and lemon; and the Surf & Turf "Double Double" with Wagyu blend beef patty, crab croquette, onion jam, lettuce, tomato, mozzarella, cheddar and special sauce. All sandwiches will be served on North County San Diego Chef William Eick's Hokkaido Bread Company Japanese milk bread. From the bar, expect 24 rotating draft handles filled with area craft beer, seltzer, kombucha, and cider, as well as wine by the glass and bottle.
Sea Tavern will open at 2859 University Avenue in San Diego's North Park on Thursday, January 19, at 2pm. For more information, visit seatavern.com.
