Offshore Tavern & Grill Brings Sporty San Diego to Life

Sports fans know the importance of choosing a location when it’s time to gather and watch the game. For those in San Diego’s Bay Park neighborhood, the meetup spot is pretty common — we’ll see you at Offshore Tavern & Grill.

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Offshore Tavern is one of — if not the — largest sports bars in Bay Park. They offer 32 rotating taps, 21 HD TVs, and an 1150-square-foot covered patio for those who want to host any special events.

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Besides the beer, the hearty comfort food found on the menu brings diners back time and again. Those who aren’t big on sports can also find some board games to play to keep entertained while either waiting for a meal or having a casual conversation.

History

The bar has been around for a little over a decade and is currently owned and operated by Leanne Attianese, who started as a bartender when the Tavern initially opened, then worked her way into the General Manager’s position before ultimately buying the restaurant.

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Offshore was also one of the first restaurants around to offer a mobile app, which customers love due to their in-App Loyalty Program. The app also keeps up with the rotating menu and offers exclusive coupons, as well as a tip calculator, just in case.

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When it first opened, then-chef Kevin Templeton, who went on to appear on Food Network’s Chopped, had the original ideas for the sustainability of the menu. With a diverse culinary past, he brought a cleaner taste to bar food that has been experimented with over the years since his departure.

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As the years pass, Offshore grows in popularity as a place to dine and get away from it all. With the number of sports packages and other cable offered on their televisions, there’s something for everyone looking for a little respite.

Sustainability

At Offshore Tavern & Grill, they only use all-natural meats and sustainable seafood on the menu. Their beef and chicken are both hormone and antibiotic-free.

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In addition, their fish is sourced from areas that don’t have excessive fishing, and the only fish species they serve are those considered sustainable, according to the Monterey Bay Aquarium’s seafood watch list.

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Their produce and other ingredients are also sourced as locally as possible. On the times they are unable to hand make something, they do their best to use natural and organic ingredients instead. 

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Experience

First of all, any place that offers “build your own mac and cheese” already has my attention. When those additional toppings include fried chicken, a burger patty, or even hummus, I am all ears.

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What’s great about the Offshore Tavern is the local feel to it. The sports bar theme invites locals to gather around for a nice meal and a solid beer. The energy was electric when we came in, which is always a nice welcome. The televisions are everywhere without being overbearing, and other channels like The Food Network are on for those who aren’t as keen on sports.

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The menu is full of comfort food and fun explorations of classic dishes. You could get nachos, sure, but why not try totchos or frychos to get the same toppings on a different base?

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The mac and cheese was obviously a must, and we got ours mixed in with chili and bacon. Since the menu is incredibly affordable, especially with recent inflation rates, we also went in on a Chicago-style hot dog (made properly down to the celery salt) with a side of tots, a classic Offshore burger with a side salad, and a teriyaki chicken rice bowl with mushrooms, peppers, and carrots.

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I’m a big fan of burgers, and the Offshore didn’t miss. It helps that it already comes with bacon, but the burger itself had a different kind of freshness you could actually taste in the meat. Even though I went with the standard medium-well temperature for burgers, I probably could have gone a shade lighter to medium and been just as content, if not a little more.

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The Chicago hot dog hit the spot, and as I was dining with a native Chicagoan, the approval went around the table. The Chicago dog comes with yellow mustard, chopped white onions, diced tomatoes, pickles, sweet pickle relish, pickled sport peppers, and that dash of celery salt on the top.

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As for the teriyaki chicken, the vegetables added a lot, and the sauce was a perfect touch. The rice wasn’t too overbearing as a main part of the dish, and there was a good amount of chicken in there to add a lot of protein.

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On the beer side of things, we decided to aim local and go for a Modern Times “Orderville” Hazy IPA and a Latitude 33 “Blood Orange” IPA. Both beers were great, and the flavors paired well with everything else we ordered.

Details

As with a lot of places in San Diego, parking can be a bit of a hit or miss. There’s street parking available, although you may have to walk a few blocks to get to the restaurant after you’re situated.

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They are open 11:30 am-11 pm on Mondays, 11:30 am-12 am Tuesday-Thursday, 11:30 am-2 am on Fridays, 11 am-2 am Saturdays, and 9 am-11 pm on Sundays. The kitchen stays open until 9 pm on Sundays and Mondays, 10 pm Tuesday-Thursday, and 11 pm on Fridays and Saturdays.

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Saturdays and Sundays also have brunch from 11 am-2 pm.

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The main patio is open to the public but can be reserved for private parties.