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Dozen it feel good?

Twelve San Diego restaurants are getting into the spirit(s) of the season, pairing exciting culinary offerings from their bustling kitchens with craft cocktails from their talented mixologists. 

These exclusive offerings are all available throughout November, so soak them in. It's time to play fare.

BORN & RAISED
1909 India St., Little Italy
619.202.4577, bornandraisedsteak.com

PAIRING: Woodford Old Fashioned and a dry-aged ribeye

 

BO-BEAU KITCHEN + GARDEN
8384 La Mesa Blvd., La Mesa
619.337.3445, cohnrestaurants.com/bobeaukitchengarden

PAIRING: Beau Manhattan – Woodford Reserve, sweet vermouth, Cointreau and bitters, garnished with orange peel and sage leaf. Paired with braised pork shank – served with yams, broccolini, baby kale, orange and wild blueberry glaze.

 

THE BLIND BURRO
639 J St., East Village
619.795.7880, theblindburro.com

PAIRING: Side Piece cocktail - Woodford Reserve bourbon, lemon juice, Cointreau, agave and blueberries served in a martini glass with a brown-sugar-and-agave rim; paired with a skirt steak entrée.

 

BUB’S @ THE BALLPARK
715 J St., East Village, 619.546.0815, bubssandiego.com

BUB’S @ THE BEACH
1030 Garnet Ave., Pacific Beach
858.270.7269, bubspb.com

PAIRING: Woodford Reserve Mule paired with bourbon brown sugar wings.

 

BLUE POINT COASTAL CUISINE
565 Fifth Ave., Gaslamp
619.233.6623, cohnrestaurants.com/bluepoint

PAIRING: It’s like a Dry Manhattan meets a Mint Julep – Woodford Reserve, Campano Dry Vermouth, fresh lime juice, house-made coconut simple syrup, muddled with mint leaves and housemade apple bitters, shaken and served over ice. The cocktail is paired with local seabass, crab-stuffed green lip mussels, jasmine cilantro rice, baby carrots, white corn, purple pickled cauliflower, Brussels sprouts, pancetta and salsa verde.

 

STAKE CHOPHOUSE & BAR
1309 Orange Ave., Coronado
619.522.0077, stakechophouse.com

PAIRING: Mon Vieux – Woodford Reserve bourbon cocktail strained and served up in a coupe with Applejack brandy and yellow chartreuse. Paired with Chef Andrew Kedziora’s bourbon-brined grilled quail.

 

SEA 180 COASTAL TAVERN
800 Seacoast Dr., Imperial Beach
619.631.4949, cohnrestaurants.com/sea180

PAIRING: IB Boulevard(ier) – Woodford Reserve, Aperol and house-blended vermouth. Paired with charred sweet corn and poblano arancini – crispy risotto balls smothered in chorizo and white cheddar fondue served with Mexican street corn salad and Cotija cheese.

 

THE PRADO AT BALBOA PARK
1549 El Prado, Balboa Park
619.557.9441, cohnrestaurants.com/theprado

PAIRING: Spanish Manhattan – Woodford Reserve, Pedro Ximénez sherry, bitters. Paired with grilled 16-ounce bone-in ribeye served with sugar snap peas, king oyster mushrooms, crispy fingerling potatoes, butter and sherry mustard sauce.

 

CERVEZA JACK’S
1165 Garnet Ave., Pacific Beach
858.999.0158, cervezajacks.com

PAIRING: Woodford Reserve Mule paired with a Thanksgiving Taco – turkey (pavo) asada, bacon-poblano stuffing, cran-jalapeño salsa.

 

THE DECK AT MOONSHINE FLATS
335 Sixth Ave., East Village
619.255.7625, moonshineflats.com

PAIRING: Woodford Reserve Old Fashioned paired with brisket/tri-tip plate.

 

QUEENSBOROUGH
777 Fifth Ave., Gaslamp
619.546.4995, queensboroughsd.com

PAIRING: Cinnamon-infused rye whiskey sour with maple syrup, lemon juice and egg whites. Paired with a Pear Upside Down Cake – a fall version of a peach cobbler with flavors of clove, star anise and nutmeg.

 

CUCINA SORELLA
4055 Adams Ave., Kensington
619.281.4014,
urbankitchengroup.com/cucina-sorella-kensington

PAIRING: Woodford Honeycomb – Woodford Reserve, burnt juniper honey, Angostura bitters. Paired with farfalle, pumpkin, squash, bacon, pumpkin=-seed pesto and burrata cheese.

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