In May of last year, we introduced readers to a trio working to convert defunct Little Miss Brewing’s Escondido tasting room into a new venue going by the name of Escondido Social Taproom. The project had great personal meaning, as each member of the team had worked behind the bar at that location for a significant amount of time. They knew the space, its regulars and what it could evolve into in the right hands. After securing the project site, they got to work freshening it up with plans to open in around two months. That was well over a year ago and the business has yet to launch. But even though there hasn’t been much to see from the outside, there’s been plenty going on behind the scenes, especially of late. Co-owners Aldo Barboza and Matthew Holden (third partner Ethan Loos departed the project earlier this year) have been hard at work putting the finishing touches on the venue, readying it for its long-awaited opening, which is on pace to take place as soon as this week. Eager to update readers on the status of this project, we reached out to Holden, who invited us over for an interview and a look around.
What issues or obstacles led to the project being delayed for over a year?
Because the former operator was licensed as a production brewery, they operated under different Health Department compliance rules than our retail taproom. Since we were taking over the space with a similar model – a craft taproom without a kitchen – we originally thought we could refresh the aesthetic, make a few minor upgrades and open the doors. However, right as we approached opening, we discovered we needed to meet full Health Department compliance for our license type. It completely pivoted our timeline, as we had to pull new plans, get approvals from both the Health Department and the City of Escondido, hire contractors, and install a new compliant cold box, floor drains, a mop sink and make various structural upgrades.
Was the extra time helpful in any way?
While dealing with all of our unexpected issues was a headache, it actually opened up some fun new opportunities. We’re expanding our offerings to include craft beer- and wine-based seasonal cocktails; creative, easy-drinking options that go beyond the tap list. We’re also developing curated non-alcoholic options, rather than just popping open a standard can of soda. What started as a massive hurdle ended up being a huge silver lining.
What sort of design and environment have you set up?
Working on these upgrades has easily been the most rewarding part of the project. Since it’s an intimate spot with about 350 square feet of guest space, we had to be intentional with every square inch. We installed a custom maple butcher-block bar top that really showcases the craftsmanship we put into the space, along with new furniture and round tables. We wanted to make sure our guests are comfortable, right down to having outlets easily accessible wherever you’re sitting if you need to charge a phone or laptop. On top of that, we added a second TV for sports and movies, and a new digital sound system. We wanted to create that classic “where everybody knows your name” feel, so we focused on making it a warm, inviting spot where you can grab a comfortable seat, catch a game and relax. At the end of the day, our goal is simple: to take pride in serving you a cold beer or glass of wine and build a welcoming neighborhood hang for North County.
Do you still plan on upgrading the venue’s back patio?
The patio remains a phase-two priority that we’ll tackle as soon as we settle into daily operations. The City’s requirements have shifted back to strict standards post-COVID, meaning outdoor seating will require substantial structural and design upgrades. We’re already exploring creative solutions to make outdoor seating a reality down the line and think it will turn out to be another opportunity presented by what initially seems like a challenge.
What types of beers and beverages will you offer once you’re open?
We have 14 total taps, with about 10 dedicated to craft beer and the rest reserved for local cider, mead, wine and specialty pours. We’ll also carry a curated bottle and can list, featuring local brews, wine and non-alcoholic options. Our goal is to keep the focus strictly local and craft, while making sure there’s something on the menu for everyone who walks through the door. Our TV menus will make it very easy for visitors to see everything we have for them.
Escondido Social Taproom is located at 132 North Kalima Street in Escondido