West Coast Tavern in the heart of North Park are adding some vibrant and delicious food on its new Spring Menu. Chef Abe Botello, a San Diego native who trained under Matt Gordon from Urban Solace, has released a ton of seasonal and lively flavors on his Spring menu.
Favorites include Short Rib Boa with braised short rib, quick pickled cucumber, daikon, cilantro and shaved radish, Strawberry and Pistachio Salad with rhubarb vinaigrette, Black Truffle Burger with tomato jam and seasoned fries, Butter Poached Salmon with pea puree and bock choy and a Chimichurri Marinated Flat Iron Steak. Botello was inspired by all the seasonal flavors at the local North Park Thursday Farmers Market, which takes place directly behind the building.
Chef Abe’s full menu is served until 10 p.m. every day with a limited food menu available from 10 p.m. to midnight.
West Coast Tavern’s cocktail menu also got re-vamped for spring. Bar manager Tony Aversa has created several unique libations. The cocktail menu took a colorful twist adding ingredients like Verdita, a blend of cilantro, jalapeno and pineapple juice. A couple other ingredients include the carrot-tumeric juice and activated charcoal. The activated charcoal gives cocktails a dark look but also has health benefits.
The menu is playful and spirit forward with drinks like Little Black Dress (Peach Ciroc, fresh lemon juice, activated charcoal), Weekend at Adelitas (blanco tequila, carrot-tumeric juice, agave, orange bitters), Negro Muerta (mezcal, lime, agave, chartreuse) and Schedule 1 (Malahat Ginger rum, guava simple syrup, fresh lime and strawberries). With specialty drinks on happy hour for only $7, daily from 4 to 6 p.m., this is a menu that really pops!