Sublime Tavern
3790 via de la valle #301 Del Mar, CA 92014 858.259.9100 www.sublimetavern.com There’s a place just far enough out of reach on Via de la Valle that the abundance of tourists and teens fresh from the beach aren’t likely to turn up here. And frankly, that’s kind of the point. They’re not hiding, but they are hoping you’ll be the one to find them. Allow me to help. Owner of the newly unveiled Sublime Tavern, James Limjoco’s latest north county venture is polished to a beaming shine. Boyishly curious and endlessly inspired, Limjoco is in the business of making people fall in love…with beer…with wine…with food. A self-professed flavor hound, this craft beer guru has a knack for playing matchmaker with your taste buds. “One of my favorite things to do – because there are so many different flavors – is to pinpoint a particular taste you love and give you that in a specific type of beer.” Put the fate of your next drink in his hands, and you’ll find yourself falling head over heels. With a beer list paying homage to the best of what’s local, Sublime Tavern offers up 17 hometown brewery favorites and many more domestic and international varieties to keep you well-rounded. In total, 55 beers on tap from the likes of Mother Earth, The Bruery, and Lost Abbey, feature a profile that will spark instant chemistry. “I’ll get you on the beer.” Limjoco laughs. Climb the stairs and step inside: Sublime Tavern
74 |
| Indian Summer 2013 Issue
is the idyllic hideaway for a moment of respite. Reclaimed wood from weathered Wyoming fences and dissected barrels salvaged from a Black Tuesday production create gorgeous tabletop and paneling features, all custom made. Inside it’s rustic, warm, and welcoming. They’re here to take care of you. Aesthetics not forgotten, it’s what’s behind the bar that gives Sublime an edge. Limjoco’s devotion to wine, or perhaps the indulgent experience of it, underlies his extensive wine program. “There’s an intimidation factor that I just want to eliminate,” he tells me. “I want other people to be able to try something normally out of reach.” You’ll see that philosophy behind his pricing structure, where bottles sell for as much as $40 dollars less than the last time you checked. An oxygen displacement system, holding 24 bottles and keeping them preserved for weeks after uncorking, gives you access to Quintessa and Duckhorn Cab by the glass. It’s pedigreed wine on tap served in Riedel glassware, because it “tastes that much better.” For the beer drinkers, he’s got you covered. Laser etching hashed onto the bottom of your glass creates a nucleation point, forming tiny bubbles that release the beer’s aroma as you drink it. He’s serious about the subtleties of nextlevel dining. “I’m a details guy.” You don’t say? On a late afternoon, seated lazily on a second story patio that opens up to years of San Diego Polo Club tradition, it’s all too easy to lose track of time. Glass in hand, order from their small plates menu that hits the standard with local, seasonal fare and you’re in the midst of a robust culinary retreat.
Native Knowledge
Keep your eyes peeled for Beer vs. Wine features, from full-course meals to chocolate tastings. According to the man who would know, beer and chocolate is the superior palate pair. Don’t be the last one to find out.