Last June, Rawley Macias (pictured above) was able to take over the building his Carlsbad interest, Rouleur Brewing, was housed in, significantly upping his production capabilities and allowing for increased contracted R&D work with his partners at San Marcos’ Port Brewing / The Lost Abbey. It was a big step for the bike-themed brewery, as was the March announcement that Macias had secured a high-profile spot abutting popular music venue, The Observatory, in North Park. In addition to its prime location, one of the value-addeds that attracted him to the space was an on-site kitchen, which will allow for Rouleur’s first foray into food service.
Comfortable on the brew deck, but in search of a culinary professional to guide the kitchen program, Macias reached out to a chef he’d worked with for a pairing event during one of Rouleur’s anniversary events, Tyson Blake. A popular figure in the local beer community for his work incorporating beer into food and pairing ales and lagers with his cuisine, Blake is co-owner of O’Brien’s Pub in Kearny Mesa and West Coast Smoke & Tap House in La Mesa. (He is also San Diego Beer News’ Beer and Food Columnist.)
“Having a food component has petrified me for years. Having Tyson on board has definitely relieved most of my concerns,” says Macias. “I have always envisioned that if Rouleur ever did food, it would be simple. No huge menus, no large dishes. Light plates, cheese and charcuterie, fried yummies, etc. And being a brewer owner, I always want our primary focus to beer. So everything we do should have our beer in mind.”
While excited about assisting Macias, Blake admits there are a host of challenges with this project. For starters, the kitchen is compact and the building’s historic status prohibits the installation of a hood, stove, grill or fryer. For some, these limitations would be a deal-breaker, but Blake has exercised some ingenuity.
“Opportunities lay in creativity. We found a fryer that is ventless, completely enclosed and automated. So crunchy fried goodness will be happening,” says Blake. “Panini grills, an immersion circulator for sous vide, and a Searzall blowtorch attachment will all be in the kitchen. The idea is to prep heavy in the morning with the grill and our slicer, cut prep and be ready to rock all day and night. Keeping the menu simple-ish at first will be key to our efficiency, but we will have some fun as the gears start turning.”
Blake is involved as a consultant to get the operation off the ground, but day-to-day kitchen management will be handled by Carla Kraft, who brings heavy mobile kitchen and catering experience to Rouleur’s new tasting room. With staffing such a big issue across the hospitality industry, Blake wrote multiple menus to fit a number of scenarios, including one that could be executed without a kitchen manager. He says he is relieved Kraft came aboard so it didn’t come to that. With her overseeing the kitchen, they are going with a menu of “tasty treats” that will work for a broad swath of patrons.
“It’s a menu that is approachable to all with sexy pressed sandwiches on brioche, charcuterie and cheese boards, seasonal greens and a small rotating menu to give a voice to the season,” says Blake. “We see our signature sandwich, a play on merguez, going with a range of beers, but especially the World Beer Cup-winning Domestique blonde ale. Its crisp, high carbonation and light-but-present hop character with kisses of spice from the yeast lend itself to be a perfect match for the succulence of the lamb sausage with spicy onions on buttery, crunchy brioche. So freaking good.”
Though not yet finalized, a menu closely resembling what visitors can expect can be accessed below. Construction on the site’s interiors is still underway, but Rouleur’s sign has been mounted outside, bringing extra buzz to the already popular project. Though an exact date has not been set, Macias expects to open his North Park tasting room toward the end of the month.
Rouleur Brewing’s satellite tasting room is located at 2899 University Avenue in North Park