![\"Albacore](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2014\/08\/Social-Experiment-Bar-Kitchen-CrudoWEB.jpg\")
<\/a>(Courtesy of Social Experiment Bar + Kitchen<\/em>)<\/figcaption><\/figure>\n
Gone are the single-standing entrees, some of which neared the $30 mark. And with the exception of lamb Bolognese and short rib ravioli, currently reconfigured for sharing, he also eliminated many of the menu\u2019s pasta dishes that originally served as the restaurant\u2019s main drive.<\/p>\n
\u201cAs summer approached we had lost some traction. People in Hillcrest like to go out and stay on the move. They don\u2019t want the food comas,\u201d Hageman said. \u201cWe asked everybody what they wanted and their response was less carbs and more shareable items.\u201d<\/p>\n
The revised menu now encompasses dishes that don\u2019t exceed $20.<\/p>\n
Former entrees such as the Merlot-braised short rib are now divided into three pieces. Ditto for the new black cod plate accented with Maui onion puree, which joins other fresh, shareable creations like duck confit cakes and various daily preparations of black mussels, all executed by existing Executive Chef Marlaw Seraspi.<\/p>\n
Hageman and his team also raised the bar on their cocktail program by using fresh-squeezed juices, muddled fruits, herbs and house-infused syrups and spirits. Organics such as ripe raspberries and tangerines set the stage for the new Feelin\u2019 Brandy cocktail while rosemary and house lemonade add depth to the Jack Daniels spiking another newcomer called Sour Mary Mash.<\/p>\n
\u201cWe even decided to go with different types of ice cubes,\u201d said General Manager Matt Handy, referring in part to the frozen spheres measuring more than two inches in diameter that go into Negroni in the Rye. \u201cWith bigger cubes, the drinks don\u2019t get as watered down.\u201d<\/p>\n
Physical changes to the property are minimal. The interior, still clad in plank wood, received the addition of two living walls showing off succulents and flowers. The feature was constructed by Hageman\u2019s wife, Kristi.<\/p>\n
Outside, the awning was removed to better emphasize both the retractable front windows and a clean and modern brushed-aluminum sign that casts a red and white glow at night.<\/p>\n
\u201cIt draws a lot more attention to our storefront,\u201d said Hageman, who felt the name change was important \u201cbecause it allows people to come in and give the place a fresh try.\u201d<\/p>\n
The re-branding effort involved tapping the customer-base for new ideas before engaging the staff in a round of taste testings. Hageman closed for only one day and was able to reopen in time for Pride weekend.<\/p>\n
\u201cDuring the day we were closed, we tried all of the new food and cocktails and also decided what items would remain on the menus such as our heirloom black seed popcorn and deep-fried Brussels sprouts,\u201d he said.<\/p>\n
Other top sellers such as albacore crudo, crispy pork belly in Julian cider glaze, charred local octopus and the Blood Orange Moonshine cocktail also survived the cuts.<\/p>\n
In regards to the name change, he added that \u201cwe went back and forth with about 20 possibilities and kept coming back to Social Experiment Bar + Kitchen. Hillcrest is such an awesome, eclectic neighborhood and we want this to be a place where people come together for a social experience.\u201d<\/p>\n
Hageman also operates The Craftsman New American Tavern and Blue Ribbon Artisan Pizzeria; popular spots located in Encinitas and of which he doesn\u2019t plan on recasting.<\/p>\n
When asked if any new kitchens are in the pipeline, he said, \u201cWe\u2019re working on perfecting the restaurants we already have before we do any expansions.\u201d<\/p>\n
Social Experiment serves lunch from 11:30 a.m. to 2:30 p.m., Monday through Saturday, with dinner starting at 4:30 p.m. daily. Its new Sunday brunch is held from 11 a.m. to 2 p.m., and happy hour runs from 4:30 to 6:30 p.m., Sunday through Friday and 9:30 p.m. to midnight Wednesday through Saturday.<\/p>","protected":false},"excerpt":{"rendered":"
Frank Sabatini Jr. |\u00a0Uptown News<\/p>","protected":false},"author":726,"featured_media":247575,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"A \u2018social experiment\u2019 in Hillcrest","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11551,11550,11555],"tags":[],"class_list":["post-247574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-news","category-top-stories","category-uptown-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/247574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=247574"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/247574\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/247575"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=247574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=247574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=247574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}