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Quad AleHouse coming to Gaslamp
Fifth Avenue address was a former Navy locker facility
The term “quad” can mean several things. My favorite reference is to the burliest, highest-alcohol of the Monastic Belgian abbey-style ales, the quadrupel, but it also refers to central meeting places such as those found at institutes of higher learning as well as the communal spirit in general typically found at such locales. All of these will be celebrated by entrepreneurs Todd Ferrari and Joe Stewart when they open Quad AleHouse (868 Fifth Avenue, downtown) in the heart of the Gaslamp Quarter this spring.
Scheduled for a late March or early April debut, Quad AleHouse will be located on the third floor of a historic building that used to play home to U.S. Navy locker facilities. A total of 28 tap handles (including one nitro tap) will exclusively dispense craft beer, with 75 percent of that sudsy stock hailing from brewing companies located within San Diego County and the rest consisting of beers from “the nation’s best small batch, independent.”
Beau Schmitt, the mastermind behind Mission Hills’ Brew Project (inside 57 Degrees), has been brought on as a consultant so Ferrari and Stewart can leverage his knowledge, passion, and relationships where the local brewing industry is concerned. Another beer-centric personality has been brought in as a consultant. Chef Brandon Brooks (Sessions Public, Ritual Tavern) is developing a menu of hearty sandwiches, salads, and shareable items to help soak up all those ales and lagers. Examples of future edibles include a spiced lamb shoulder sandwich on grilled rosemary-olive bread with pickled cucumber, olive tapenade, goat cheese, and harissa oil; and garlic-herb chicken salad on baby greens with vegetables, a soft-boiled egg, and lemon-thyme vinaigrette.
Quad AleHouse has 5000 square feet of loft-like space to work with and, holding fast to the community definition of its moniker, will be outfitted with high- and low-top community tables. The wood and brick elements of the structure will be preserved and set off by raw steel and natural elements. Perch seating will be available, providing views from exterior windows. Adding to the decor will be a map of San Diego denoting the county’s brewery locations. Education is a part of the business plan here.
Here's something you might be interested in.
Quad AleHouse coming to Gaslamp
Fifth Avenue address was a former Navy locker facility
Quad AleHouse coming to Gaslamp
Fifth Avenue address was a former Navy locker facility
The term “quad” can mean several things. My favorite reference is to the burliest, highest-alcohol of the Monastic Belgian abbey-style ales, the quadrupel, but it also refers to central meeting places such as those found at institutes of higher learning as well as the communal spirit in general typically found at such locales. All of these will be celebrated by entrepreneurs Todd Ferrari and Joe Stewart when they open Quad AleHouse (868 Fifth Avenue, downtown) in the heart of the Gaslamp Quarter this spring.
Scheduled for a late March or early April debut, Quad AleHouse will be located on the third floor of a historic building that used to play home to U.S. Navy locker facilities. A total of 28 tap handles (including one nitro tap) will exclusively dispense craft beer, with 75 percent of that sudsy stock hailing from brewing companies located within San Diego County and the rest consisting of beers from “the nation’s best small batch, independent.”
Beau Schmitt, the mastermind behind Mission Hills’ Brew Project (inside 57 Degrees), has been brought on as a consultant so Ferrari and Stewart can leverage his knowledge, passion, and relationships where the local brewing industry is concerned. Another beer-centric personality has been brought in as a consultant. Chef Brandon Brooks (Sessions Public, Ritual Tavern) is developing a menu of hearty sandwiches, salads, and shareable items to help soak up all those ales and lagers. Examples of future edibles include a spiced lamb shoulder sandwich on grilled rosemary-olive bread with pickled cucumber, olive tapenade, goat cheese, and harissa oil; and garlic-herb chicken salad on baby greens with vegetables, a soft-boiled egg, and lemon-thyme vinaigrette.
Quad AleHouse has 5000 square feet of loft-like space to work with and, holding fast to the community definition of its moniker, will be outfitted with high- and low-top community tables. The wood and brick elements of the structure will be preserved and set off by raw steel and natural elements. Perch seating will be available, providing views from exterior windows. Adding to the decor will be a map of San Diego denoting the county’s brewery locations. Education is a part of the business plan here.
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