ENCORE
CHAMPAGNE BAR & DINING ROOM
S A L U T,
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Encore Chamapagne Bar & Dining Room, a champagne-centric venue debuting January 2014 in the heart of the Gaslamp District, is a first-of-its-kind concept to debut in San Diego. Encore features an extensive selection of fine champagnes and sparkling wines, from classic to rare vintages accompanied by a full bar featuring classic cocktails, craft beer and a variety of seasonal champagne cocktails. The highly skilled staff includes wine experts with advanced sommelier training to provide an enhanced experience for guests with a curious palate. With the spotlight on champagne, Executive Chef Ryan Studebaker presents a San Diego-fresh menu of well-rounded dishes including a variety of shared plates with French and Mediterranean influences, vegetarian selections and oysters. Various types of classic caviar complement the champagne-inspired menu as well.
Set in the historic Hill Building, Encore’s interior evokes a feminine ambiance paired against a masculine edge. Two sophisticated spaces make up the unique concept: Encore Act l and Encore Act ll.
Encore Act l boasts a floor-to-ceiling backlit wall showcasing an array of champagne, accessible by a sliding library ladder. The sprawling wall of wine anchors a sweeping 25-seat wrap=around bar that is surrounded by plush lounge seating with soft and sexy lighting and low-hanging chandeliers.
Guest pass through a cellar-like hallway into Encore Act ll: a warm and inviting dining room outfitted with cozy banquette seating and Pullman booths. The open kitchen features a six-seat dining bar where guests can belly-up to dine with a view into the heart of the house.
Menus Enjoy Encore’s San Diego-fresh cuisine featuring many champagnecentric dishes using only the best ingredients from local sources.
“Only the freshest ingredients, sourced locally”
Catalina Offshore Products, Mary’s Poultry, Suzie’s Farm, Jidori Ranch, Creekstone Farms, Aspen Ridge Natural Beef, Caviar Express
Lunch - raw shrimp & scallop Ceviche tomato, kalamata olive, avocado, lime, smoked sea salt 15 paddlefish/white sturgeon Caviar & Blinis smoked salmon, crème fraîche, chive 25/50 half dozen or dozen E/W Oysters on the half shell with mignonette & cocktail sauce 11/22 house Smoked Salmon tartare crème fraîche, fine herbs, capers, crostini 15 ny strip Carpaccio fennel, coriander rub, arugula, frisée, tangerine, garlic crouton 16 baja stone crab Spring Rolls fresno chili, avocado, cilantro, spiced pistachio, ginger lime sauce 13
- shared plates chef’s selection Encore Board of artisan meats, cheeses and accouterments 14/26 light Nibbles marinated olives, feta and spiced almonds 6 Pâté de campagne, cornichon, dijon, radish, grilled baguette 12 marinated Lamb “Sucettes” purple mustard, peperonata, rosemary pan jus 18 stuffed Piquillo Peppers tuna conserva, aleppo aioli, gremolata 13 Potato Gnocchi bacon lardon, arugula, white wine, parmesan, black pepper 12 seared Fish Cakes fregola tabouli, romesco sauce 13
- salad | soup Chef’s Daily Soup 4/8 baby greens, champagne vin Roasted Beets avocado, spiced pistachio, goat cheese 11 grilled Treviso/Escarole dijon sherry vin, maytag blue, roasted apples, candied pecans 12 bourbon molasses vin Black Kale pears, roasted butternut squash, pomegranate, pepitas, feta 12 add grilled chicken breast 5/seared albacore 7
- main | sandwiches all sandwiches served with choice of baby greens or house cut fries angus Beef Burger manchego, onion jam, arugula, roasted tomato, house sauce 14 house Pâté baguette, dijon, baby greens, radish 12 seared Albacore Torta ciabatta, aioli, baby greens, avocado, tomato 14 duck‘wich ciabatta, duck confit salad, champagne grapes, orange aioli, arugula, tomato, feta 13 oyster Po’ Boy crispy oysters, grilled baguette, chipotle aioli, fennel ‘slaw 11 chef’s daily Omelet farm fresh eggs, served with mixed greens & toasted baguette 10 fresh Local Catch daily preperation MP griddled jidori Chicken Paillard braised white beans, caramelized onion, spinach, pan jus 19
Dinner - raw shrimp & scallop Ceviche tomato, kalamata olive, avocado, lime, smoked sea salt 15 ca white sturgeon/russian imperial osetra Caviar Platter buckwheat blinis, traditional accouterments 150/285 paddlefish/ca white sturgeon Caviar & Blinis smoked salmon, crème fraîche, chive 25/50 half dozen or dozen E/W Oysters on the half shell with mignonette & cocktail sauce 12/24 house Smoked Salmon tartare crème fraîche, fine herbs, capers, crostini 15 ny strip Carpaccio fennel, coriander rub, arugula, frisée, tangerine, garlic crouton 16 baja stone crab Spring Rolls serrano, avocado, cilantro, spiced pistachio, ginger lime sauce 13
- shared plates
chef’s selection Encore Board of artisan meats, cheeses and accouterments 14/26 light Nibbles marinated olives, feta, and spiced almonds 6 Pâté de campagne, cornichon, dijon, radish, grilled baguette 12 mediterranean Shrimp Sauté garlic, fresno chili, anchovy, cilantro, lemon 14 braised Pork Cheek crispy grits, fennel, herb salad 15 Duck Confit risotto, parmesan, chicharrón, pistachio pesto 17 marinated Lamb “Sucettes” purple mustard, peperonata, rosemary pan jus 18 local Apple/Black Fig Tart arugula, frisée, whipped mascarpone 11
stuffed Piquillo Peppers tuna conserva, aleppo aioli, gremolata 13 Potato Gnocchi bacon lardon, arugula, white wine, parmesan, black pepper 12 seared Fish Cakes fregola tabouli, romesco sauce 13 creamy polenta, roasted Brussel Sprouts wild mushroom ragù, parmesan 11
- salad | soup Chef’s Daily Soup 4/8 baby greens, champagne vin Roasted Beets avocado, spiced pistachio, goat cheese 11 grilled Treviso/Escarole dijon sherry vin, maytag blue, roasted apples, candied pecans 11 bourbon molasses vin Black Kale pears, roasted butternut squash, pomegranate, pepitas, feta 12
- main citrus brined Pork Porterhouse creamy polenta, local pear relish 23 fresh Local Catch daily preparation MP cast iron 10oz Natural Ribeye confit fingerling potato, wild mushroom ragù, cabernet reduction 33 seared Day Boat Scallops green lentils, fennel salad, champagne buerre blanc 28 griddled jidori Chicken Paillard braised white beans, caramelized onion, spinach, pan jus 19 seared rare Albacore arugula, fregola, salt roasted tomato, red onion, pistachio pesto 21 angus Beef Burger manchego, onion jam, arugula, roasted tomato, house sauce 14
Brunch - raw shrimp & scallop Ceviche tomato, kalamata olive, avocado, lime, smoked sea salt 15 paddlefish/white sturgeon Caviar & Blinis smoked salmon, crème fraîche, chive 25/50 half dozen or dozen E/W Oysters on the half shell with mignonette & cocktail sauce 11/22 house Smoked Salmon tartare crème fraîche, fine herbs, capers, crostini 15
- shared plates
chef’s selection Encore Board of artisan meats, cheeses and accouterments 14/26 light Nibbles marinated olives, feta, and spiced almonds 6 Pâté de campagne, cornichon, dijon, radish, grilled baguette 12 local Apple/Black Fig Tart arugula, frisée, whipped mascarpone 11
- salad | soup Chef’s Daily Soup 4/8 baby greens, champagne vin Roasted Beets avocado, spiced pistachio, goat cheese 11 grilled Treviso/Escarole dijon sherry vin, maytag blue, roasted apples, candied pecans 11 bourbon molasses vin Black Kale pears, roasted butternut squash, pomegranate, pepitas, feta 12 add grilled chicken breast 5/seared albacore 7
- brunch | sandwiches all sandwiches served with choice of baby greens or fries angus Beef Burger manchego, onion jam, arugula, roasted tomato, house sauce 14 House Pâté baguette, dijon, baby greens, radish 12 seared Albacore Torta ciabatta, aioli, baby greens, avocado, tomato 14 seasonal Fruit Bowl pomegranate, persimmon, pears, apples, & mint 8 egg bread Monte Cristo smoked ham, gruyère, seasonal fruit jam, “home fries” 13 vanilla bean French Toast real maple syrup, whipped butter, candied macadamia nuts 10 seasonal fruit Griddle Cakes real maple syrup, whipped butter, house bacon 10 chef’s daily Omelet farm fresh eggs, served with mixed greens & toasted baguette 10 Old Fashioned two farm eggs (any way) “home fries”, bacon OR sausage, baguette 10 Duck Hash red bell pepper, brussel spouts, caramelized onion, poached farm eggs, hollandaise 15 ny strip Steak Benny mushroom ragu, arugula, poached farm eggs, hollandaise, “home fries” 16
Sides bacon, sausage, ham, or smoked salmon 4 grilled baguette, daily scone, or daily muffin all served with house jam and honey butter 3
F i g a r o
- sparkling cocktails champagne lemongrass mojito 12 Ballast Point Three Sheets Rum, fresh mint, a delicate tinge of lemongrass and a generous float of Piper-Heidsick Brut la femme de violette 12 Bombay Sapphire Gin, fresh lemon, Giffard Violette with frothed egg white and a shimmer of Piper-Heidsick Brut figaro 12 Bulleit Burbon, Boiron Fig Puree, Maple Syrup, fresh lemon and a splash of Piper-Heidsieck Brut and bacon garnish giffard kir royale 12 Choose from the traditional Cassis Noir de Bourgogne or find your new favorite: Cassis, Frambois, Violette, Mure, Abricot, Ginger, Peche de Vigne Litchi, Panplemousse Rose bellini 12 Choose the Peachy classic or find your new favorite: Peach, Raspberry, Litchi, Pear, Pineapple or Strawberry french 75 Hendricks Gin, lemon simple syrup and Piper-Heidsieck Brut
12
sparkling hibiscus margarita 12 Ixs Organic Tequila, Fruit Lab Hibiscus Liqueur, fresh citrus and Swedish Bitters under a float of Piper-Heidsieck Brut encore champagne cocktail Landy VS Cognac, swedish bitters and Piper-Heidsieck Brut
12
- tasting flights champagne classique 29 Canard-Duchenne Cuvee Leone, Henriot Blanc de Blancs, Duval Leroy Rose Premier Cru world sparklers 17 Graham Beck Brut Cap Classique, Schramsberg Blanc de Blancs 2010, JCB NO. 69 Burgundy Rose kir royale trio 16 Your choice of three Gifford Liquers: Cassis Noir, Frambois, Violette, Mure, Abricot, Ginger, Peche de Vigne, Litchi, Pamplemousse Rose bellini trio 15 Your choice of three flavors: Peach, Raspberry, Litchi, Pear, Pineapple, Strawberry or Fig
- wine by the glass -
Chef
Ryan Studebaker
A proven leader in the San Diego culinary scene, Chef Ryan Studebaker brings vast experience as the recently appointed executive chef at Encore, San Diego’s newest champagne bar and dining room in the Gaslamp District, opening January 2014. At his most adventurous project to date, Chef Ryan’s well-rounded menu will reflect his signature style and passion for locally sourced ingredients complemented by a French and champagne-inspired twist. Chef Ryan’s love for cooking and apt for creativity in the kitchen were inspired by his father and grandparents during his upbringing in Midland, Mich. His knack for cooking began when he started working at his father’s restaurant at the age of 13. At age 19, Chef Ryan moved to San Diego to pursue his culinary passion, and nearly 10 years later, he has honed his skills in the city’s top kitchens. Upon his move to San Diego, Chef Ryan joined Bertrand at Mister A’s where he perfected the finer points of French cuisine. In 2009, Chef Ryan joined Whisknladle, where he worked his way up the ranks and eventually opened the beloved PrepKitchen in Del Mar. There, he was named one of 2011’s Top Five Rising Chefs in the U.S. by Gayot. Known most notably for his time with Brian Malarkey at Enlightened Hospitality, Chef Ryan was the Chef de Cuisine of Gingham in La Mesa. His most recent venture was at Chef Matt Gordon’s Solace & the Moonlight Lounge in Encinitas as Chef de Cuisine, where he further cemented his reputation as a rising star in the San Diego culinary scene. During his time at Solace, he honed his leadership skills, fine-tuning the staff while focusing on training, technique and organization. Chef Ryan is eager to launch Encore this January and looks forward to channeling his creativity, developing classic, champagne-inspired dishes, while making the highly anticipated restaurant a premier destination in the Gaslamp District.
An innovator in wine and champagne bar concepts, Maija Talikka joins San Diego’s highly anticipated Encore Champagne Bar & Dining Room as general manager, after years of proven success leading Flute Champagne Lounge in New York, N.Y. and abroad. As the general manager of the multi-unit concept in New York, Talikka led Flute to new heights, establishing the company as the premier champagne lounge in the city. Following its success, Talikka opened Flute’s first international location in Paris, France to much acclaim. During her 5-year tenure, her sparkling cocktail program won Flute such accolades as “Wine Bar of the Year” by Nightclub & Bar Magazine, and placed the “Champagne Speakeasy” in the spotlight of New York’s nightlife by achieving top accolades on such lists as CBS and Haute Living’s “Top Date Spots” in New York. Her expertise has been quoted in top tier industry publications, including Wine Spectator and Nightclub & Bar Magazine, and landed her reoccurring guest appearances on various broadcast outlets including Martha Stewart Radio. With Talikka’s knowledge and expertise, Encore will be San Diego’s newest sought-after venue upon its grand opening in January 2014, enhancing the nightlife scene in the Gaslamp District.
GM Maija Talikka
Location: Encore Champagne Bar & Dining Room is located in San Diego’s Gaslamp Distric on 6th Ave. and F St. Address: 531 F Street San Diego, CA 82101
Executive Chef: Ryan Studebaker Asisstant Manager: Shawn Grobecker Email: General Information:getinfo@encoregaslamp.com Reservations: RSVP@encoregaslamp.clom Social Media: getsocial@encoregaslamp.com
Facilities: 4,000 square foot interior Accommodates up to 152 guests Encore Act l Act l outdoor patio seats 16
Telephone: 619.255.5152
Hours: Lunch and dinner served daily Monday-Friday: 11:30 a.m. - 1:30 a.m. Brunch served on Saturdays and Sundays from 10:30 a.m. - 3:00 p.m.
Social Media: Facebook,.com/EncoreGaslamp.com Instagram: @Encoregaslamp Twitter @EncoreGaslamp
Princing: Moderate Owners: Rafi & Doron 555, LLC Management: Concept Developer: Ken Irvine, Irvine Hospitality Group General Manager: Maija Talikka
Website: www.encoregaslamp.com
Media Contact: J Public Relations | 619.255.7069 Jilian Hunter | jpublicrelations.com Allie Huddleston | alexandrea@jpublicrelations.com
General Information