GANG Kitchen, which owner Jon Mangini describes as “MULTI-ASIAN” offers New Local Art Initiative in the ’Year of the Snake‘. Jon Mangini has remained a strong supporter of the local art scene through various events held at his New Haven-style pizzerias, BASIC and URBN. Now, with the recent launch of his newest downtown multi-Asian concept, GANG Kitchen, Mangini – in partnership with local graffiti artist and Basic employee, Marc Sandoval – reveals an annual art initiative that will celebrate each forthcoming Chinese New Year, while shining a spotlight on the incredible talent within the local San Diego art community.
The annual initiative will invite local artists to submit their own works revolving around the yearly Chinese zodiac sign. The winning entry will remain one of the focal art pieces to hang in GANG’s 5,000 square-foot space throughout the entire year. To kickoff the initiative, Sandoval, who designed GANG’s two massive street-art installations, will create the first “Year of the Snake” for 2013. The piece will debut at GANG on February 10th to celebrate the Chinese New Year and will remain as the featured installation until the following ‘Year of the Horse‘ on January, 31st, 2014.
BOTTLED COCKTAILS & CARBONATION:
A craft cocktail zealot from his very first Old Fashioned, Jason O’Bryan is credited with elevating URBN Coal Fired Pizza’s cocktail program into the local spotlight. As the head bartender at Gang Kitchen, O’Bryan continues to explore the next big craze in the local cocktail industry – carbonation.
“The idea started as a question: how can we increase speed without sacrificing quality?”, says O’Bryan. “The dining experience at Gang led us to an answer, to take light, appetite-stimulating cocktails and instead of relying on soda water to liven them up, to simply carbonate the entire thing.”
Providing the perfect opening measure to the GANG culinary experience, their carbonated cocktails are bottled in-house in gorgeous clear Champagne “splits” (187ml) and are priced at $9 each.
Bottled Cocktail Selections
Gang’s Pimm’s Cup:
[gently carbonated & bottled in house] – pimm’s #1, beefeater gin, lemon-lime cordial, japanese cucumber water.
“With the Gang Pimm’s Cup, we’ve reinvented the very classic 1820s cocktail – added some gin as a backbone, and instead of relying on sprite for effervescence and lemon/lime flavor, we make a lemon/lime cordial in house, add it to a Japanese cucumber-infused spring water, and carbonate.” – Jason O’Bryan
East Asian Tonic:
[gently carbonated & bottled in house] Absolut, lemongrass & ginger, lemon, st germain, cocchi americano, absinthe.
“A Gang original, the East Asian Tonic is a complex and delicate elixir that lends itself uniquely to the bottling process. We start with muddling fresh ginger and lemongrass into vodka, then add the herbal Cocchi Americano, some St. Germain Elderflower liqueur, a small bit of lemon juice for perfectly balanced acidity, a few drops of absinthe and a tiny pinch of salt, finalized with spring water and bottled.” – Jason O’Bryan
Lady’s Snowblood: light & sexy, toasting to a new smooth long-lasting relationship
[tito's vodka, lemon, ginger, basil syrup, strawberry puree]
The Siamese Fireback: sweet with a kick of spice, this fling leaves you wanting more
[thai-chili infused patron silver, lime, agave, hibiscus liqueur, cointreau].
About Gang Kitchen: Launching in Downtown San Diego in December of 2012, Gang Kitchen is a 5,000 square foot kitchen and bar by leading San Diego restaurateur, Jon Mangini. Celebrating Asian cuisine in a casual, neighborhood environment, Gang Kitchen features industrial design elements by internationally acclaimed architect, Graham Downes, and hip urban surroundings that are both warm and approachable.
The culinary program will feature traditional hot and cold Asian dishes and will be executed by Executive Chef and Partner, Jo Ann Plympton. Plympton, who is a graduate of the Culinary Institute of America in Hyde Park, New York, has gathered over 30 years of experience in renowned kitchens around the globe, including Sogo Asahi Japanese Restaurant (Rome, Italy), Aja (Dana Hotel and Spa, Chicago), Sofia (Fairmont Hotel, San Francisco), Baang (Aspen), La Gavroche, Albert Roux (London, UK), as well as Aurora Grill, Rainbow Room (New York), Maxim’s de Paris (New York) and Harry Cipriani (The Sherry Netherland, New York).
Jon Mangini, the industry veteran behind the award-winning BASIC Urban Kitchen + Bar and URBN Coal Fired Pizza, has consistently been recognized for excellence in menu and concept for his establishments and was named one of San Diego Magazine’s “50 People to Watch”, as well as one of the “40 Under 40” by San Diego Metropolitan Magazine. Additional honors include Design Excellence by San Diego Home and Garden Magazine; “BEST PIZZA in San Diego” by NBC’s Golden Local, a viewer-based contest voted on by the locals; and “Silver Fork” award winner by San Diego Home and Garden Magazine, an exclusive award that is handed out to only the best in San Diego dining and cuisine. Mangini’s venues have been featured in high profile media outlets such as The New York Times, MTV, The Discovery Channel, LA Times, Saveur, and Riviera. Gang Kitchen is located at 345 6th Avenue, opens for dinner service nightly at 4pm and offers a happy hour from 4pm to 6pm daily. For more information, please visit: www.gangkitchen.com or call 619.550.1600.
*Information courtesy of h2publicrelations.com.