February 23, 2016
A brewery, restaurant, distillery and event center is under construction in La Mesa.
Depot Springs Beer Company and Platform 1888 will bring together over 25,000 square feet of dining, entertainment and a brewery and distillery under one roof within a shopping center at 9176 Fletcher Parkway. Expected to open as early as this June, the ambitious project today announced that Chef Matt Richman, formerly of Table 926, is on board to lead the onsite restaurant.
"I'm so thrilled to share that my next professional undertaking will be with the Depot Springs Beer Co. new restaurant, Restaurant 1888, currently being built in La Mesa," Chef Matt Richman posted on Facebook. "This is an incredible opportunity for me to be apart of and can't wait to share my culinary efforts with all of you! Opening this June."
Aaron Dean's family has owned the La Mesa property where Depot Springs is being built for more than half a decade. Alongside brewer Stuart Long and distiller Phillip Soto Mares, they are constructing a full service eatery, a 15 barrel brewery, a distillery, a game room, and an event space with a stage, known as Platform 1888, where they intend to showcase the best local bands, national acts, movies and more.
Brewer Stuart Long previously worked at Port Brewing Company/The Lost Abbey before heading to Oregon to become head brewer at Silver Moon Brewing, where he brewed a variety of beers that went on to receive medals at the Great American Beer Festival in Colorado. Phillip Soto Mares was taught how to distill by his uncle in Mexico and has since earned his certifications as a Master Distiller and Maestro Catador (expert in tequila tasting).
Known as Restaurant 1888, Depot Spring's onsite eatery aims to offer high-end eats at affordable prices and will feature 30 rotating taps. Tasked with constructing the restaurants menu and helming its kitchen is Executive Chef Matt Richman, who previously owned Table 926 in Pacific Beach for 4 years before closing it last November.
A San Diego native, Richman received his culinary education at the California Culinary Academy in San Francisco. While at school, he worked at the highly rated kitchens of the Fifth Floor, Twenty-Four at Pac Bell Park and Kokkari Estiatorio. After graduating in 2001, Matt moved back to San Diego and spent time working at Pacifica Del Mar before taking advantage of an opportunity to move to Miami, Florida and work at the acclaimed restaurant Ortanique on the Mile in Coral Gables. He also spent time at the Nuevo Latino restaurant Chispa, also in Coral Gables. Chef Matt eventually moved back to San Diego and worked as an executive chef at My Place Bistro in La Jolla and Illume Bistro in Little Italy before opening Table 926 in 2011.
