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First Look: S&M Sausage and Meat

Sausage, bacon, and lots of wild ideas.

If this worked, I might use it at every restaurant.
If this worked, I might use it at every restaurant.
Place

S&M Sausage and Meat

4130 Park Boulevard, San Diego

Carnivores don't exactly have a tough time finding good places to eat in this town. Still, you name a place Sausage & Meat, and you'd better be prepared to nourish those craving the flesh of many beasts.

S&M Sausage and Meats, a creative place leaving little to the imagination.

S&M Sausage and Meat certainly stands ready to deliver. The new University Heights restaurant by Scott Slater — who established his name making burger patties half bacon with Slater's 50/50 — offers an incredible assortment of sausage and game meats, and even finds a way to make Bacon a menu subheading. As in mustard bacon, honey sriracha bacon, and white chocolate cashew bacon. Whatever else you might order from the fairly extensive, meaty menu, 3 bucks lets you add one of eight different bacon varieties to your meal. As to whether bacon needs the added adornment of candy or spice is best left to the more erudite philosophers of our age, but my sesame soy tasted a lot like bacon and not much like sesame. Still, bacon is delicious.

A few sesame seeds can't compete with the taste of bacon. Sesame soy bacon. S&M Sausage and Meat.

The game offerings on the menu warrant a mention as well, beginning with a venison lasagna and including a pulled rabbit poutine that looks every bit as decadent as you might think, served over "#hashtag fries," which differ from waffle fries in concept only.

Actually, there are a number of concepts at work with the setup of this place. Upon entering, the hostess explained that I needed to order an appetizer or at least start a tab at the front register, then proceed to the seat of my choice to receive table service. So I let her run my credit card to charge me for nothing, then proceeded to eat dinner, only to have to cancel that charge and give a different server my card to actually pay. I'm not sure how this was supposed to work, but I figure the idea behind it will be scrapped within a week.

Another quirky concept is a flipping table card — when you sit down the raised card reads "Welcome." When you're ready to order you flip to a card requesting "Service." If you've got everything you need and wish to eat/speak uninterrupted flip to "Scram," and when you're ready to go, "Check." I left it on "Scram" for pretty much the entirety of my meal, and no fewer than five servers and a manager stopped by to see whether there was anything I needed. This idea might make it to the end of the month.

I do give them points for trying, though I'm not sure pioneering new serving methods is a necessary start for a restaurant that serves about 17 great-sounding takes on sausage — the real reason I was here. It took about 15 minutes for me to decide between the likes of smoked cheddar bratwurst, pineapple Portuguese, kangaroo Cajun, bison chipotle and lamb merguez.

Corned beef sausage (top) and alligator antelope Andouille (bottom). S&M Sausage and Meat.

I ultimately went with a corned beef sausage and the alligator antelope andouille, served as a meat board with mustard and pickled vegetables.

The corned beef lived up to its name, with a spot-on representation of the deli meat in well-textured sausage form — peppery and delicious. The mixed-animal andouille had less distinguishing character and, though not bad, it may have been a tad ambitious for something meant to be crafted from offal. I think sticking to just antelope might have been edgy enough.

The newness of this place is still apparent, but the beer, wine and cocktail lists are solid, the space creatively designed and the patio dog friendly, so I have hopes it'll shine like a carnivorous beacon on Park Ave. I can say for sure there's a lot more I would like to try on this menu, beginning with that poutine. There will apparently also be beaver tacos at some point… though the idea of ordering an S&M Beaver Taco to go with my sausage might be a little too risqué for my blood.

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If this worked, I might use it at every restaurant.
If this worked, I might use it at every restaurant.
Place

S&M Sausage and Meat

4130 Park Boulevard, San Diego

Carnivores don't exactly have a tough time finding good places to eat in this town. Still, you name a place Sausage & Meat, and you'd better be prepared to nourish those craving the flesh of many beasts.

S&M Sausage and Meats, a creative place leaving little to the imagination.

S&M Sausage and Meat certainly stands ready to deliver. The new University Heights restaurant by Scott Slater — who established his name making burger patties half bacon with Slater's 50/50 — offers an incredible assortment of sausage and game meats, and even finds a way to make Bacon a menu subheading. As in mustard bacon, honey sriracha bacon, and white chocolate cashew bacon. Whatever else you might order from the fairly extensive, meaty menu, 3 bucks lets you add one of eight different bacon varieties to your meal. As to whether bacon needs the added adornment of candy or spice is best left to the more erudite philosophers of our age, but my sesame soy tasted a lot like bacon and not much like sesame. Still, bacon is delicious.

A few sesame seeds can't compete with the taste of bacon. Sesame soy bacon. S&M Sausage and Meat.

The game offerings on the menu warrant a mention as well, beginning with a venison lasagna and including a pulled rabbit poutine that looks every bit as decadent as you might think, served over "#hashtag fries," which differ from waffle fries in concept only.

Actually, there are a number of concepts at work with the setup of this place. Upon entering, the hostess explained that I needed to order an appetizer or at least start a tab at the front register, then proceed to the seat of my choice to receive table service. So I let her run my credit card to charge me for nothing, then proceeded to eat dinner, only to have to cancel that charge and give a different server my card to actually pay. I'm not sure how this was supposed to work, but I figure the idea behind it will be scrapped within a week.

Another quirky concept is a flipping table card — when you sit down the raised card reads "Welcome." When you're ready to order you flip to a card requesting "Service." If you've got everything you need and wish to eat/speak uninterrupted flip to "Scram," and when you're ready to go, "Check." I left it on "Scram" for pretty much the entirety of my meal, and no fewer than five servers and a manager stopped by to see whether there was anything I needed. This idea might make it to the end of the month.

I do give them points for trying, though I'm not sure pioneering new serving methods is a necessary start for a restaurant that serves about 17 great-sounding takes on sausage — the real reason I was here. It took about 15 minutes for me to decide between the likes of smoked cheddar bratwurst, pineapple Portuguese, kangaroo Cajun, bison chipotle and lamb merguez.

Corned beef sausage (top) and alligator antelope Andouille (bottom). S&M Sausage and Meat.

I ultimately went with a corned beef sausage and the alligator antelope andouille, served as a meat board with mustard and pickled vegetables.

The corned beef lived up to its name, with a spot-on representation of the deli meat in well-textured sausage form — peppery and delicious. The mixed-animal andouille had less distinguishing character and, though not bad, it may have been a tad ambitious for something meant to be crafted from offal. I think sticking to just antelope might have been edgy enough.

The newness of this place is still apparent, but the beer, wine and cocktail lists are solid, the space creatively designed and the patio dog friendly, so I have hopes it'll shine like a carnivorous beacon on Park Ave. I can say for sure there's a lot more I would like to try on this menu, beginning with that poutine. There will apparently also be beaver tacos at some point… though the idea of ordering an S&M Beaver Taco to go with my sausage might be a little too risqué for my blood.

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Comments
6

With all that bacon, they may have to change their address to 4130 Pork Boulevard!

Nov. 9, 2014

Judging from all the half-assed riggamarole you have to go to just to get a seat and order on top of determining which "sign" you want to display at your table, the owners no doubt, must all be PhD's. One thing is for sure; they are all definitely meat heads. Antelope? Seriously? I wonder how long it will be before they offer dog?

Nov. 9, 2014

And "S&M Sausage" doesn't seem like a good choice for their name. Do they NOT know what "S&M" means?

Nov. 10, 2014

My first reaction. Maybe it was intentional, trying to be edgy. All this comes across as a formula for a huge flop.

Nov. 10, 2014

I'm not a fan of the ordering system, either. We went in on a weeknight and the few couples ahead of us in line were at the counter for a long time (as we were) since they were understandably confused by it. We had the same experience you did at the table -- I had accidentally left the "scram" sign up for most of our meal but we had 4 different servers constantly stopping by our table. I don't think all these extra steps make the servers' jobs easier.

Things ran smoothly on a slow Wednesday, but I bet this place is chaotic on a busy Friday or Saturday night.

Nov. 13, 2014

I should add, all the servers here were actually pretty cool and helpful. I don't typically have a problem with service during any of my reviews, but I'd say the banter here was above par.

Nov. 14, 2014

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