Gather over wood-fired food, craft cocktails and wine at the newly opened Fireside by the Patio in Point Loma. Consulting Chef Antonio Friscia and Chef de Cuisine Mike Ground and team, offer a menu that revolve’s around the world’s most timeless cooking tool – FIRE!
Yakitori-style grilled and skewered proteins and vegetables as well as salmon, bbq ribs, burgers, pork chops and eclectic flatbreads are cooked over fire or smoked in one of the custom grills or ovens. A chalkboard menu of daily rotating wood-fired proteins available to pick up or enjoy in the restaurant.
“The wood fire and charcoal driven menu is rooted in generations of technique and tradition inspired by flavors of Argentina, Italy, Mexico, Japan and Thailand,” says Friscia.
Friscia has more than 30 years of experience in the restaurant business, having served as chef-partner at several award-winning venues including Stingaree Nightclub & Guest House, Gaijin Noodle & Sake House, and at Campine: A Culinary & Cocktail Conspiracy, and Don Chido and Rustic Root in San Diego’s historic Gaslamp Quarter.
“We could not be more excited to bring Fireside by The Patio to Point Loma and Liberty Station,” said Gina Champion-Cain, chief executive officer, American National Investments and The Patio Restaurant Group. “The concept is unlike any other in Liberty Station and will be a destination for beautiful, fire-infused food, served in an equally beautiful environment—a place where our guests can relax, enjoy and share.”
“We designed Fireside by The Patio to reflect the global and grounded menu that Chef Friscia and his team created,” said Bea Arrues, creative director for The Patio Group. “Eating at Fireside will be like attending a dinner party in the home of a person who has spent their entire life traveling, building friendships with interesting people from different cultures and collecting the most beautiful objects from the world over.”
Friscia is also accredited as an Advanced Sommelier with the Court of Master Sommelier. His deep and diverse industry experience has led him to wide acclaim not only from critics and media, but also from his colleagues. In fact, his true passion lies in inspiring local chefs and restaurateurs to evolve beyond the walls of their respective restaurants and to serve as a “coach” to continue to help put San Diego on the map as a true culinary destination.
The Patio Group, one of San Diego’s leading hospitality brands, began in Pacific Beach, a vibrant surf town just north of San Diego, with a simple vision: To create a comfortable, neighborhood eatery offering local, seasonal and sustainably sourced cuisine with unique cocktails, wine, and craft beers. The result was the Group’s first beach location The Patio on Lamont Street.
The Patio on Lamont Street’s success led to the 2014 launch of a second upscale indoor/outdoor restaurant with quality fare, great value, and warm hospitality – The Patio on Goldfinch – in San Diego’s historic Mission Hills neighborhood. The Patio Group also owns and operates The Swell Café in Mission Beach, an artisanal coffee roaster serving healthy breakfast and lunches, and Luxury Farms, a retail shop carrying fine foods, wines, and home goods. The Patio Group’s continually growing portfolio of hospitality offerings has also expanded to include Fireside by The Patio; the historic Saska’s in Mission Beach and The Foundation—a commissary kitchen and coffee roasting facility also opening in Point Loma this summer. For more information on The Patio Group, please visit www.thepatiorestaurants.com.