SDCM, the creative brain trust behind several of San Diego’s hottest restaurants, including the award-winning Kettner Exchange; the beach-side culinary hot-spot FIREHOUSE American Eatery + Lounge; subterranean wine bar and lounge, Vin De Syrah and the city’s newest contemporary donut concept, Devil’s Dozen, just opened Good Time Poké and The Grass Skirt—a combination grab-and-go poke shop and hidden tiki lounge on November 7.
“Tiki is something we’re pretty passionate about here, said Matt Spencer, co-owner, SDCM. From Beverage Director Steven Tuttle’s love of tiki cocktails, to Corporate Executive Chef Brian Redzikowski’s mastery of Southeast Asian cuisine, The Grass Skirt and Good Time Poke combines the fun, lighthearted, escapist nature of tiki culture, with the creativity and unsurpassed food and beverage quality guests have come to expect from our restaurants.”
Good Time Poké, the venue’s daytime grab-and-go poke spot, offers a fresh, traditional-yet-innovative menu of creative takes on the traditional Hawaiian dish—from tako (octopus), to ahi (yellowfin tuna) poke and beyond, as well as kombucha on tap. In the evenings, hidden tiki bar, The Grass Skirt, inspired by Imbibe Magazine’s “2015 Bar of the Year,” Lost Lake in Chicago, will welcome guests—paying homage to classic tiki cocktails, culture and design, with food and beverage menu items set to include:
- Big-eye tuna cones with bonito flake, pickled ginger and sesame
- Okinomoyaki “fries” topped with bonito flakes, hoisin and scallion
- House-made kimchi fried rice
- Shrimp toast “sandwich” with Vietnamese herbs, hoisin and spicy aioli
- “Carmen Miranda” – a cocktail made with white rum, añejo rum, overproof Jamaican rum, lime, pineapple, coconut, banana and cinnamon
- “Oaxacan Dead” – a blend of mezcal, The Grass Skirt rum blend, pineapple, lime, passion fruit, pomegranate and absinthe
Designed by famed designer Davis Krumins, of Davis Ink Ltd., and located on the former site of Good Time Charlie’s in San Diego’s Pacific Beach community, The Grass Skirt will employ the use of traditional tiki elements interlaced with seductive details that will transport guests to a place of eternal sunset. The space will be comfortable, fun and most importantly, memorable—with ample booth seating, fire pit tables and “swings” for the more adventurous tiki-lovers.
Good Time Poké and The Grass Skirt and are located at 910 Grand Ave. For more information, please visit www.thegrassskirt.com. For more on SDCM, please visit www.sdcm.com.
About SDCM
SDCM is a nationally acclaimed, San Diego based restaurant group. Owned and operated by Matthew Spencer and partner Tyler Charman, SDCM was founded on a combined 20+ years of hospitality industry experience. Spencer and Charman, began the group with the opening of oceanfront restaurant and lounge, FIREHOUSE American Eatery + Lounge in 2007. Quickly thereafter, they partnered with the Cohn Restaurant Group to open Downtown San Diego’s hottest wine bar, Vin De Syrah, followed by the throwback restaurant Analog Bar. In 2014 SDCM opened its latest venue, Kettner Exchange, to local and national acclaim, including receipt of the prestigious 2015 Orchid Award for Architecture. A year to the day after opening Kettner Exchange, SDCM opened Devil’s Dozen—a creative, chef-driven donut concept offering high-quality donuts and coffee. Award-wining Corporate Executive Chef Brian Redzikowski, formerly of Le Cirque 2000, Nobu Matsuhisa Aspen, and Joel Rubuchon at the Mansion in Las Vegas, leads menu development for all five of SDCM’s creative concepts and is responsible for sustaining and elevating culinary offerings for all current and future projects. Highly acclaimed Beverage Director Steven Tuttle leads the cocktail program across all SDCM venues; the winner of the 2015 San Diego Star of the Bar Competition, Tuttle was also named Eater.com San Diego Bartender of the year 2015. Redzikowski and Tuttle work in tandem with Spencer and Charman to ensure SDCM remains on the leading edge of innovation in food, beverage and hospitality concepts in San Diego.
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