Liberty Call Distilling Plans $1M Expansion

Congrats to Liberty Call Distilling, who has announced plans for its second location, an expanded concept that will include both a distillery and restaurant with fare from farm-to-table chef, Miguel Valdez, to open in Barrio Logan in Spring 2019.

Liberty Call Distilling Kitchen will encompass nearly 3,000 indoor square feet and a 400-square-foot patio designed by Hurkes Harris Design Associates, who also designed The Local and OB Surf Lodge.

The designs call for an open floor plan with a lounge-like ambiance that will showcase a working distillery through a glass partition, food via counter service and cocktails available from the bar, a large roll-up door will open to a patio featuring high top-style communal dining, and seating for approximately 60 guests.

Executive Chef Miguel Valdez, who gained acclaim for his farm-to-table fare while at The Red Door in Mission Hills, grew up near the future location and will design the menu and elements of the layout.

Valdez is designing a small yet diverse lunch and dinner menu that will align with what the Liberty Call Distilling founder, Bill Rogers, calls “California tapas”:

  • Rum Pickled Strawberry Salad
  • Smoked Glazed Lamb
  • The signature Whiskey Burger

Arriving simultaneously to this announcement are Liberty Call Distilling’s plans to expand its original and highly successful Spring Valley location by 2,500 square feet, following a lease signed this month, as well as newly hired distiller Mat Brady, formerly at BNS Brewing & Distilling Co.

In addition to overseeing spirits, Brady will play a key role in the growth of the distillery’s first location, designing everything from the ground up.

Great to see local businesses thriving!

See you there!