Executive Chef Corey Baker incorporates his global influences with seasonally inspired Southern California cuisine through lots of shared plates. Highlights include Fish Crudos, Burrata, Chicken Adobo, Fish and Chips, and of course, a Burger. It wouldn’t be Boozehounds if there wasn’t great booze. Our cocktail program is curated by mixologist, Justin Gordon.
miso chilean fish & chips 27
48 hour miso marinated chilean sea bass beer battered fried, sweet potato chips
adobo chicken 20
simmered chicken thighs, steamed rice, chile threads, topped with adobo broth, side of spiced coconut vinegar
double burger with cheese 17
brioche bun, calabrian chile aioli, lettuce, tomato, onion, pickles, cheddar - GF bun available +1
*** make it doggy style +3
fried onion rings, poached egg, beer cheddar sauce
skirt steak 32
creekstone farms prime cut, chile verde foam, cilantro, crispy fingerling potatoes
BEER • SAKE
Coffee & Co-Working
Boozehounds opens at 8 am daily serving coffee and pastries. We have 2 large communal tables that we offer for use as co-working space until 4 pm. These tables are sat on a first-come, first-serve basis.
For our signature Boozehounds coffee blend, we closely collaborated with local coffee purveyor Vagabond Coffee. Our espresso is poured on our beautiful La San Marco espresso machine named, Rosina, or Rosie for short. Our coffee bar and co-working space offers espresso beverages and pastries from 8 am – 4 pm daily