10/22/2023 0 Comments Stone liberty stationThe paint colors on the windowsills, for instance, they are Liberty Station green, matching the existing color scheme.” “Every single detail was pored over,” said Greg Koch, Stone’s CEO and co-founder, “even things that seemed like they couldn’t possibly be an issue. The entire process, from initial proposal to the first customer’s first pint, required $8 million and 2½ years. The old walls still stand, and everything - from skylights to floors - was reviewed to ensure consistency with these structures’ past. Stone’s signature gargoyle appears on windows and walls, while rough granite slabs stand as solid reminders of the company’s name.Īll of this was built into existing buildings, including the Naval Training Center’s mess hall. The bistro is a maze of soaring banquet halls, intimate dining alcoves, indoor bars, outdoor bars, a court for bocce ball, a courtyard for outdoor movies. “No one does this better than Stone,” said Brian Hunt, owner/brewer at Santa Rosa’s Moonlight Brewing. “A nice restaurant with a lot of people.”ĭuring a sneak preview last week, Stone’s new complex was filled by guests from the world of brewing: Peter Zien, owner/brewer at AleSmith Jeff Bagby, whose Bagby Beers is due to open in Oceanside by year’s end Chris Cramer, co-founder of Karl Strauss and several out-of-town notables. “So I checked Stone in Escondido,” he said. He was already considering Liberty Station as his restaurant’s site when he learned that a large brewpub was moving in. This kind of passion is exactly what Jo was counting on. But I’ll be back tonight and probably start with a Stone IPA.” “I’m in uniform,” he explained, “so unfortunately I can’t have a beer. “Their draw, their mystique - they have a cult following that is insane.”įor example: When the brewery restaurant opened Wednesday, the first person in line was Chief Petty Officer Darlon Flint, who ordered wild boar ribs - and water. “For the right business, it’s a great location - and I think Stone is the right business,” he said. That may not be easy, but Gordon likes Stone’s chances. Will these craft brewers, known for catchphrases like “You’re Not Worthy” and names like Arrogant Bastard Ale, liberate Liberty Station from its underachieving reputation? The old base’s commercial potential will be tested by Stone, whose 23,500-square-foot operation is its largest retail enterprise. “It is an old military base, and it wasn’t designed to be a commercial area.” Matt Gordon, owner/chef of North Park’s Urban Solace, last year considered Liberty Station as the site of a new venture. “It needed a big anchor to go out there, and Stone is serving as that anchor.” “It was below the expectations that I think everybody had,” said Bill Shrader, senior director at Cushman & Wakefield, a commercial real estate broker. Office buildings and businesses followed, but tenants and customers have lagged behind. In 2002, homesteaders made down payments on the first residences being built there. On the former site of the Naval Training Center, Liberty Station has spent more than a decade struggling to find its sea legs. We need more night life here, more restaurants and bars.” “This complex is only about 70 percent occupied. “We’re hoping this will draw more people, because it’s Stone,” Jo said. The Japanese restaurant’s owner, Jin Jo, is facing a business version of David vs. Stone Brewing World Bistro & Gardens, which opened Wednesday in Point Loma’s Liberty Station, is a mammoth place capable of seating 700 patrons.
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