Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Burgers and beer, then and now
La Jolla Tap and The Shack
Bonair Burger, with carrots instead of fries
It’s easy to talk about a restaurant’s food. Almost too easy. Sometimes there are better stories to be told if you go a little deeper.
In the mid-‘90s, all we wanted was cold Tecate, cheap burgers, and maybe a pool table or two. Wrap that dream in tiki surf, and you’ve got The Shack Bar & Grill, named after the eponymous surf shack at Windansea.
La Jolla Tap & Grill
Fast forward a couple decades, and look at the demands of the beer-guzzling, burger-grinding consumer now. The La Jolla Tap & Grill replaced conceptually excellent (but apparently doomed) Greek restaurant Barleyanfigs sometime last summer. The replacement concept of burgers, beers, and sports on TV is virtually identical to the neighboring Shack, but the devil is in the details.
Instead of grimy surf, it’s all dolled up in This & That–style tavern chic, with lots of carefully exposed brick and plenty of Edison bulbs. $7 to $8 microbrew flows from some 30 tap handles, the better to slake a 2016-era thirst.
Coconut shrimp with tangy slaw
Burgers remain burgers, but the Tap & Grill’s rest between tender brioche buns, and the kitchen will attempt to cook them to temp if so requested. The Bonair burger takes its name from the nearby street, not the municipality of the Dutch West Indies. It has bacon, cheese, and grilled onions. The ‘90s isn’t all that far away, however. Tap & Grill also serves coconut shrimp.
You could not ask for a better vision of the past and the present within a few blocks from each other. Burgers and beer have not changed all that much, but their packaging has certainly evolved.
Here's something you might be interested in.
Burgers and beer, then and now
La Jolla Tap and The Shack
Burgers and beer, then and now
La Jolla Tap and The Shack
Bonair Burger, with carrots instead of fries
It’s easy to talk about a restaurant’s food. Almost too easy. Sometimes there are better stories to be told if you go a little deeper.
In the mid-‘90s, all we wanted was cold Tecate, cheap burgers, and maybe a pool table or two. Wrap that dream in tiki surf, and you’ve got The Shack Bar & Grill, named after the eponymous surf shack at Windansea.
La Jolla Tap & Grill
Fast forward a couple decades, and look at the demands of the beer-guzzling, burger-grinding consumer now. The La Jolla Tap & Grill replaced conceptually excellent (but apparently doomed) Greek restaurant Barleyanfigs sometime last summer. The replacement concept of burgers, beers, and sports on TV is virtually identical to the neighboring Shack, but the devil is in the details.
Instead of grimy surf, it’s all dolled up in This & That–style tavern chic, with lots of carefully exposed brick and plenty of Edison bulbs. $7 to $8 microbrew flows from some 30 tap handles, the better to slake a 2016-era thirst.
Coconut shrimp with tangy slaw
Burgers remain burgers, but the Tap & Grill’s rest between tender brioche buns, and the kitchen will attempt to cook them to temp if so requested. The Bonair burger takes its name from the nearby street, not the municipality of the Dutch West Indies. It has bacon, cheese, and grilled onions. The ‘90s isn’t all that far away, however. Tap & Grill also serves coconut shrimp.
You could not ask for a better vision of the past and the present within a few blocks from each other. Burgers and beer have not changed all that much, but their packaging has certainly evolved.
Comments