Ian Anderson 5 p.m., Sept. 30
California Kebab announces SDSU location closure
Mediterranean restaurant focuses on newer beer garden & eatery in Pacific Beach
California Kebab announced yesterday that they have closed their location next to San Diego State University in order to focus on California Kebab & Beer Garden in Pacific Beach (1450 Mission Blvd. #208).
California Kebab opened next to the SDSU campus in 2009, providing an alternative to the area’s pervasive fast food joints.
Managing partners Alex Pierson and JC Hill opened California Kebab and Beer Garden in May of last year.
“We decided to focus on creating the best possible environment for enjoying craft beer and healthy food from scratch,” says Pierson.
“As our concept and menu continue to evolve, we didn’t want to be hindered by trying to maintain a consistent image between two very different locations.”
The 3,400 square-foot restaurant is located on the second floor of the Pacific Beach Promenade complex and features ocean views from its patio and in-house brewery Amplified Ale Works.
“The brewing operation is a significant step towards fulfilling our vision of the restaurant being a community hub,” says Hill.
“It brings together people that are passionate about the art of brewing as well as fresh food. With the focus on both crafts - food and beer under one roof - we are able to create a more elevated experience for everyone.”
California Kebab & Beer Garden is open 7 days a week from 11 a.m. to 11 p.m. Sunday through Wednesday, and until midnight Thursday through Saturday.
A bacon & brunch brunch is held every Sunday, including a special St. Patty's Day feast this Sunday, March 17.
More like this:
- California Kebab & Beer Garden celebrates a year in Pacific Beach — May 11, 2013
- Amplified Ale Works announce Sunday beer & bacon brunch — March 2, 2013
- Pacific Beach eateries cook up culinary tribute to Super Bowl — Feb. 1, 2013
- California Kebab & Beer Garden unveils Amplified Ale Works — Oct. 18, 2012
- Upcoming PB Nanobrewery Aims to Turn Things Up — Dec. 14, 2011