Located in San Diego's Hillcrest community, The Brew Project launched in Fall 2015 as a beer-focused bar & restaurant, but this June the eatery will reconceptualize into Project Bar & Grill, shifting the focus from craft beer to put a larger emphasis on cocktails and food.
In August 2015, Beau Schmitt and Mike Sill took over the Victorian-era house previously occupied by Chef Rich Sweeney's R Gang Eatery to open a bar and restaurant that would give patrons the opportunity to take a San Diego brewery tour without leaving their seat. Opened in October 2015, The Brew Project celebrated the craft beer culture in San Diego with 24 taps devoted to local brews, as well as a full cocktail list using locally-distilled spirits and a menu of San Diego-inspired dishes.
Starting on June 1, The Brew Project will be rebranded into Project Bar & Grill. The bar program will be in the hands of former Quad Ale House manager Drew Murphy and longtime George's at the Cove bartender Nick Adams. While Project Bar will cntinue to pour area drafts, it will also focus on creating a more ambitious cocktail program that will include new creations like a lineup of CBD cannibinoid vodka lemonades on tap, including one made with Fernet Branca. A new food menu will also be launched by Chef Eliseo Haro, who previously worked at The Deck at Moonshine Flats and Kitchen The Counter. Project Bar & Grill will launch a boozy weekend brunch service that will pack the outdoor patio due to new dishes like a grilled cheese Benedict, a Hangover Burrito, and a Maple cheeseburger, as well as a brunch shot menu with items like a Maple donut shot with bacon infused vodka.
Project Bar & Grill is located at 3683 5th Avenue in Hillcrest. For more information, visit thebrewproject.com and check out the brunch menu below.
