With existing locations in Gaslamp and Encinitas, Union Kitchen and Tap's recently opened Pacific Beach location offers carefully crafted bites in an equally remarkable setting.
“Union as a concept is very Southern-influenced, with classic items like gumbo and Creole butter. Of course, the menu also includes homemade Caesar salad, salmon, locally sourced organic vegetables and poached eggs. ,” said Taylor Boudreau, Chief Operating Officer and Company Director.
The bar and eatery, which opened in March at 832 Garnet Avenue, responds to what Boudreau and his team believe the Pacific Beach community needs.
Union Kitchen and Tap opened in March at 832 Garnet Avenue.
(James Tran)
Boudreau, who helped develop the concept for the new location, is deeply connected to what makes a good restaurant and what kind of dining experience the area wants.
“This community is craving something that's not ultra-fine or bar food,” Boudreau explained. “We're very excited to bring something new to Pacific Beach. The area has changed, the demographics have changed, and what people are looking for has changed.”
Located on a street dotted with bars and snacks, Union serves its original purpose: a space where customers can relax, unwind, and enjoy homemade, thoughtfully sourced meals.
“The market is looking for something new and different, and our main goal is to supply what the community really wants,” Boudreau said.
Located on the site of the former Backyard Kitchen and Tap, the staff at Union wasted no time in transforming the old bar into a popular spot for food, drink, and a friendly neighborhood atmosphere. Moving from a spot that primarily serves drinks and bar snacks, the height of the space brings something new to Garnet.
Inside Union Kitchen & Tap in Pacific Beach.
(James Tran)
“Ten years ago, when we rolled out Backyard, the original idea was to roll out another Union. That wasn't what the community wanted at the time, but the area has changed enough that it's time. It's here. Locals are really looking for something like this,” Boudreau said.
At heart, the team at Union believes in the food and drink we serve, and always keep the idea of well-sourced products top of mind. True to form, the Gaslamp and Encinitas stores have been very successful, and bringing the same concept to Pacific Beach is a seamless expansion of what's working now, Boudreau said.
“When we develop a brand like this across multiple brands, we look at 'Where does this fit?' and I strongly believe that this brand fits different demographics,” he said. Ta.
Boudreau and his hand-picked team have a deep knowledge of the services they offer, which he attributes to extensive training for new staff.
“We're very selective about who we hire and who's on our team,” Boudreau explained, noting the multi-day training in which staff learn the ingredients and recipes for each menu item.
“Our staff is well-equipped to explain the menu to our guests so they understand exactly what they’re looking for,” he said.
Part of Union Kitchen and Tap's menu.
(James Tran)
The menu includes a variety of dishes and drinks. From classic entrees like wings and homemade Caesar salad to Southern classics like shrimp and grits and gumbo, we pay attention to every detail when creating our dishes.
“Everything starts with great materials. That's exactly what we do. Nothing that comes into our door is going to be of high quality to begin with. How we deal with this problem is what we do. , a source of love and care,” Boudreau said.
As for drinks, Union has a full bar with a list of local beers and craft cocktails, including the Union Martini, Union Margarita, and Union Old Fashioned.
As for staff favorites, Boudreau said it's a tough choice.
“During our staff training, we had everyone watch each dish being made,” Boudreau said. “We talked about what we would be plating and what ingredients would go into each plating. Because of this, we inevitably have favorites across the board. For me it's farm meat. Some people loved the pan-fried salmon. It's almost impossible to choose just one.”
Union Kitchen and Tap offers a variety of food and drinks.
(James Tran)
Union crews are excited to be busy over the next few months, he said.
“Opening in March was very intentional. We wanted to stick to our time, so when summer comes and the tourists come, we'll be ready and we'll be there. “Yes,” he said. “All of our choices were intentional, well-discussed and thought out, and we're really looking forward to the summer. They are moments of great opportunity.”
Boudreaux added, “We try to produce products that we believe in. We make products that people in every market respond well to.”
The restaurant's Union Shrimp and Grits recipe can be found on PBMonthly.net.
Would you like to visit?
union kitchen and tap
address: 832 Garnet Avenue, Pacific Beach
time: Monday through Wednesday from 4 PM to 10 PM, Friday from 4 PM to 1 AM, Saturday from 10 AM to 1 AM, and Sunday from 10 AM to 10 PM.
Website: coming soon
Instagram: @unionkitchentap
Union Shrimp & Grits Recipe
material:
- 10 oz fresh peeled and deveined shrimp (recommended size 16-20)
- 6 oz. andouille sausage, sliced into 1/4 inch thick pieces
- 1 1/2 cups homemade chicken stock
- 4 oz.slow roasted roma tomatoes
- 2 T. Blackened Spice
- 2 cloves of garlic (chopped)
- 3 pieces of butter
- 1 chive (chopped)
- Olive oil 1T
- salt and pepper taste
- 6 oz white cheddar grits (see recipe below)
Instructions:
1 – Heat the olive oil in a medium saucepan. Add andouille sausage and shrimp. Fry for 1 minute.
2 – Add tomatoes, blackening spices and garlic. Fry for about 30 seconds.
3 – Add the chicken stock and remove the pot from the hot burner. Cook the shrimp until cooked through.
4 – Place 3 oz. into 2 shallow coupe bowls. Measure out the cheddar grits and place in the center of each bowl. Arrange the shrimp on top of the grits and around the plate.
5 – Reheat the pot and reduce the original liquid volume by half. Add the butter and let the sauce thicken in the pan.
6 – Season with salt and pepper.
7 – Pour the butter sauce over the shrimp and grits. Garnish with chives and serve immediately.
white cheddar grits
material:
- 4 oz.anson mills grits
- 1 1/2℃ water
- 1 clove of garlic (chopped)
- Fresh cream 1/2℃
- 4 oz.white cheddar cheese, grated
- salt and pepper taste
Instructions:
1 – Bring water, cream, and garlic to a boil in a heavy-bottomed pot. Add grits. Stir to combine. Let it settle and remove the floating chaff with a strainer.
2 – Simmer for 20 minutes, stirring frequently to avoid burning. Once the grits are cooked through, add the grated cheddar cheese and season with salt and pepper.
