In partnership with executive chef Jason McLeod, the hospitality collective CH Projects announces an expansion of the group’s popular mom-and-pop-style meatball and apple pie shop in Normal Heights, Soda & Swine, with a second location slated to open at Point Loma’s Liberty Station in April.
The 4,70-square-foot space, vacated by the former Roseville Cozinha in late 2013, will undergo a complete overhaul led by designer Paul Basile of BASILE Studio. The new Point Loma locale will assimilate details from the original 1920s-era Liberty Station structure. Basile also plans to merge past with present through a variety of custom fabricated, modern finishes – including a sleek, curved copper-wrapped bar façade built to emulate an airplane wing, and a 20-foot handcrafted Foosball table.
Basile also increased overall seating capacity with the addition of a massive new outdoor trellis structure, creating coverage for the overexposed exterior. Guests will gain access to the new patio via a giant flip door with standard swing door built in – essentially, a door within a door. Soda & Swine’s original outpost on Adams Avenue most recently received the San Diego Architectural Foundation’s Orchid for Interior Design in 2014.
Chef McLeod’s menu will feature his house made staples that have earned the eatery a spot on some national publications’ lists including “America’s Best Apple Pies” in Food & Wine and “Best Sandwiches in America” in Restaurant Hospitality. With the added kitchen space of the shop’s new location as well as a pre-existing wood-fired oven, McLeod looks forward to experimenting with an expanded menu and other meatball variations including a seafood-inspired version and vegan ball. The restaurant’s old-fashioned, hand ground meatballs ––served à la carte or in a build-your-own format — are complemented by house made sauces, sides, slow-churned ice cream and apple pies. The restaurant will feature a cocktail component based on different renditions of the Negroni. The menu also includes sides of potato puree, mac and cheese, or Anson Mills grits, which can be added on to order. Small plates or salads like a Scotch egg, Chipotle Coleslaw, or fried pizza balls are served à la
