New Multi-Concept Dining + Craft Beverage Destination Aims For Zero Waste

A new eco-friendly multi-concept dining and imbibing destination (affectionately referred to as the ‘Acre of Awesome’)  will soon debut in San Diego’s vibrant Barrio Logan neighborhood in the historic Fraser’s Boiler Service building (1735 National Avenue, adjacent to Thorn Brewing Co).

The project will launch on November 19th with the opening of ReBru Spirits, a micro-distillery producing small-batch spirits exclusively derived from out of code beer, and Sideyard by HottMess, an all-outdoor restaurant serving-up authentic Texas-style smoked BBQ and craft cocktails. HottMess Woodfired Pizza will open at a later time to offer wood-fired Neapolitan-style pizza featuring a proprietary dough recipe that incorporates spent grain from Thorn Brewing Co.

Sustainability + Quality

The employee-owned project was conceptualized by a forward-thinking team, led by North Park native, Dennis O’ Connor (Thorn Brewing Co., Home & Away, ShoreRider). Guided by a common devotion to sustainability, up-cycling and re-usability — without sacrificing quality, the team’s mindful approach to all aspects of operations is the antithesis to the building’s storied history as a significant source of local air pollution.

Creative Director and local multidisciplinary artist and designer, Christine Cole (Modern Times), has cultivated the project’s design direction, as well as its branding, with an eye toward limiting its potential environmental impact. The existing structure of the building has been preserved, while the interior was retrofitted. In addition, 50% of the furniture and decor has been up-cycled from previously shuttered local restaurants.

The team’s ultimate goal is to achieve ‘zero-waste.’ That means no single-use plastics and any waste generated (both culinary and trash) that is unable to be up-cycled is composted (the restaurants partner with San Pasqual Valley Soils) or used as feed for dairy cows (Frank Konyn Dairy).

ReBru Spirits

At ReBru Spirits, award-winning Master Distiller Neil Lotz (Desert Distilling) will employ an exclusive process and German 1,500 liter Kothe still to transform high-quality overstock and out of code beer from local breweries (including Thorn Brewing Co.), yielding an exceptional spirit that is only enhanced by the beer’s latent hop oils. So far, 125,000 gallons of beer waste has been diverted from disposal. And the charcoal used to clarify ReBru Spirits is sourced from Sideyard by HottMess.

The distillery’s launch portfolio will retail on-site (and later online) and includes vodka and gin — and ultimately whiskey, plus limited, experimental batch spirits. The packaging was designed intentionally to minimize the use of plastic and non-recyclable materials and empty bottles will be reused by way of a bottle return program which will launch in the coming months.

ReBru Spirits Vodka: $28/750 ml.
Tasting notes: Crisp, clean classic-style with melon on the nose and an unexpected rich sweetness with a beautiful buttery mouthfeel (oil essence from local craft IPA hops) that is ultra sippable.

ReBru Spirits Gin: $42/750 ml
Tasting notes: Foundational flavor of a London Dry meets the New American style of citrus-forward flavor with latent coriander and juniper finish. A juicy fullness is imparted via the local craft IPA.

Future plans include canned batched Sideyard Cocktails, an amalgamation of ReBru Spirits and Sideyard by HottMess.

Sideyard by HottMess

Sideyard by HottMess will serve Texas-style smoked BBQ favorites tended to by Master of the Pit, David Kendall (Grand Ole BBQ) in a rustic open-air space, influenced by the team’s visits to Valle de Guadalupe, lit by market lights and the stars and punctuated by a colorful rooster mural by local artist Gabriel Romero. Open for lunch and dinner, the menu will feature both sandwiches and plates (Smoked Tri Tip, Smoked Turkey, Vegan Herb Marinated Grilled Cauliflower Steak), plus sides, including Sweet Potato, Bacon and Apple Salad w/ Honey Dressing and Chente Frijoles w/ Tomatoes, Onions Garlic and Chiles (Vegan/GF).

Beverage Director Gareth Moore (Home & Away, LOLA 55, Born & Raised) will contribute a rotating, seasonally-driven closed-loop cocktail menu, featuring on-site ReBru Spirits and an emphasis on reducing Sideyard by HottMess and HottMess kitchen waste. Cocktails including the Batched East Side Rickey (Rebru Gin, Lime, Sugar, Cucumber, Mint, Soda) and Rose Gold (ReBru Vodka, Lime, Hibiscus/Lo Fi Gentian), as well as Thorn Brewing Co. beer will be served from a revamped horse trailer-cum-bar.

Hours of operation: Thursday-Sunday 12PM to 8PM (winter hours)

HottMess Woodfired Pizza

HottMess Woodfired Pizza, situated within the former industrial building, will serve Executive Chef Kenzo Inai’s (Home & Away, Rancho Bernardo Inn) family-style fare and wood-fired Neapolitan-style pies ($13-18) — with an unexpected twist, the proprietary dough recipe includes spent Thorn Brewing Co. grain, which imparts a different flavor profile depending on which beer it was derived from. The menu will feature both traditional pies and those with more unexpected toppings inspired by the community (think Al Pastor), plus Chef’s whim offerings.

Hours of operation: Coming soon!

See you there….and stay healthy, San Diego!

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