FARM TO 30TH


increasing popularity, restaurants are beginning to subscribe to the farm to table philosophy. Simply put, this style of food service focuses on keeping all ingredients local, minimizing distance between origin & consumer, and supporting local businesses. Sustainability is key, as the movement strives for minimal environmental impact. It’s no surprise then that these restaurants flock to local brews when formulating their beverage lists. In North Park’s 30th Street Corridor, there’s a handful of restaurants that serve fine local brews alongside fine local fare.


GOOD FOOD April 20th 30th on 30th :


DrinkAbout! April 30th


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Once a month, two buses serve a route to 30th Street in North Park and South Park from 7-11pm. Choose your own adventure and alternate stops between food & beer. Also, don’t drink and drive! For news, restaurant/bar bus stops, and upcoming DrinkAbout dates visit sddrinkabout.blogspot.com


On the 30th of each month, numerous establishments on 30th Street serve up special food + beer menus. More and more, restaurants are picking up on the farm-to-table philosophy. For a full list of participating restaurants and more info, keep checking 30thstreet.org, which is the official event webpage.


Mike Flores and his crack team at The Ritual Tavern serve farm to table cui- sine in an old world environment. Located at 30th & Polk, the Ritual enjoys bringing local food and beer together whenever possible. Mike cites Niman Ranch and Suzie’s Farm as just a few of his favorites for meat & vegetables. The food is meant to be creative, simple, and elegant, all in a dining atmo- sphere that faithfully replicates European pubs. 10 taps, 1 cask engine, and over 40 bottles make up the Ritual’s constantly changing beer offerings. For upcoming events, current menu and beer selection, visit their website. 4095 30th Street, San Diego, CA (619) 283-1720 ritualtavern.com


EL TAKE IT EASY


The Linkery opened in 2005 and formally established the farm to table movement on 30th Street. I sat down with Jay Porter and asked him his thoughts on why the local craft beer and local craft food movements dovetail together so nicely. “Dave McLean of Magnolia Pub & Brewery in San Francisco said it best: ‘Craft beer without craft food doesn’t make sense.’” The menu is ever-changing, and recent offerings included whey- fed pork chop from Santa Margarita farmers Christine and Jim Maguire. The Linkery has five constantly rotated & cleaned taps that do a commendable job of covering the gamut of beer styles concisely, while a 30-strong bottle list provides a suc- cinct local, regional, national and international beer selection. The Linkery also hosts many craft beer events. 3794 30th Street, San Diego, CA - (619) 255-8778 - thelinkery.com


Head North on 30th Street and you’ll find what happens when The Linkery concept looks South. Jay (who owns both the Link & EZ) describes the culinary influence behind the menu as “Baja-Mediterranean.” In a recent ‘Z dish, blood oranges from Schaner Farms in Valley Center, microcilantro from Suzie’s Farm, Octopus from Ensenada, and olive oil from Guadalupe were used to create an Octopus Carpaccio dish. The beer selection philoso- phy mirrors the Linkery’s: 5 frequently rotated and serviced taps that cover the range of beers, and ~15 bottles. 3794 30th Street, San Diego, CA - (619) 255-8778 - eltakeiteasy.com


SEA ROCKET BISTRO


On the Southern tip of North Park’s 30th Street lies Sea Rocket Bis- tro. Their seafood choices rely heavily on the local San Diegan and Baja markets; GM Elena Rivellino cites the Mexican market as a reliable, quality source. They also don’t often offer shrimp because of the local industry’s destructive harvesting methods. Although named after a locally-growing coastal plant, Sea Rocket Bistro isn’t just a seafood joint. The menu is diverse, extensive, constantly changing, and has something for everyone. The mains are divided by “Seaworthy”, Veggiecentric”, and “Carnivorous”. The veggie dishes can be made vegan on demand. For April’s 30th on 30th, the Rocket will pair three small plate specials with three Ballast Point beers (at least 1 of which will be pepper-infused). 3382 30th Street, San Diego, CA (619) 255-7049 searocketbistro.com


goes hand in hand with craft beer. With THE RITUAL TAVERN


THE LINKERY


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