Veteran restauranteurs Executive Chef Fred Piehl and Managing Director Tammy Piehl, owners of North Park’s classic neighborhood staple, The Smoking Goat, officially opened the doors to their second highly anticipated restaurant, One Door North. Adjacent to The Smoking Goat, One Door North is a New American bar and eatery with décor and cuisine that pays homage to the outdoors and the spirit of adventure. “One Door North was designed with the concept of discovery in mind”, says Executive Chef and Owner Fred Piehl. “As a family we love exploring the outdoors, and love the inspiration that comes with seeing new places and meeting new people. The idea behind One Door North is to capture that sense of discovery.”
Perched on the corner of 30th Street & Upas, One Door North is a 5,000 square foot bar and eatery that offers casual dining in an urban oasis setting. The unique atmosphere was realized in collaboration with various San Diego-based consultants including hospitality architecture and design group, obr, design concept and marketing specialist Dana Williams, and boutique design studio, Murfey Design. They have also teamed with other local businesses such as North Park Bikes and A7D Creative Group to add additional design elements. The interior is woven together through rustic elements of wood, steel and brick, with decorative outdoor accents that serve as centerpieces throughout the space—the idea is to bring a raw, natural destination into the heart of a thriving urban hub.
There is seating for up to 140 people in three distinct dining areas: an airy street-facing front section with banquettes and hand painted mountainscapes on the wall; a central bar with high-top seating and multiple flat screen TVs; and a back section which features three 11 ft. tall safari-style canvas tents that serve as dramatic semi-private dining spaces. Each tent is flanked by a back wall covered in floor to ceiling graphics of forest imagery and can accommodate groups of six to ten, or can be connected to create one linear dining room for larger parties. Each canvas tent also features a unique theme, drawing from the mountains, coasts, and lakes the Piehl family has visited over the years. All areas feature beautiful hand-carved, live-edge wood tables from a sustainably logged forest in Wisconsin, including the bar top, which gives a cohesive feel to the entire space.
Pulling inspiration from the venue’s overarching concept of discovery and the great outdoors, Executive Chef Fred’s menu draws from influences throughout the United States, offering dishes that are both familiar and unexpected, no matter where guests may call home. Entrees such as campfire trout, slow roasted tri-tip steak, and a Harris Ranch Cheeseburger are complimented by produce-forward small plates including local beet and butter leaf salad with house-made farmer’s cheese, farro and farmer’s market vegetables, and a meat and cheese board. The menu also features rustic artesian pizzas such as duck sausage with mission figs, potato and pancetta with egg, confit garlic and arugula, and short rib with roasted mushrooms and white sauce. Rounding out the experience, One Door North provides diners with a playful selection of campfire dessert favorites including s’mores, farm fruit crisps, house-made cookies and more.
One Door North boasts a predominantly domestic beer and wine list, sourced from craft, boutique and classic producers—offering an expansive selection of wines, more than 20 beers on tap, alongside a selection of craft cocktails.
The Bottle Shop, tucked into the back of the restaurant, features a selection of 100 of the best small producers both domestic and abroad, while also offering The Smoking Goat’s namesake private label wines: white, rosé, and red from the small, family owned Chateau de Gravieres winery in Bordeaux, France. The Bottle Shop is organized by the geographic areas from which the wines come – coasts, rivers, mountains and valleys – and tells a story about how these locations shape the identity of the wines grown there.
Family owned and operated, husband and wife duo Fred and Tammy Piehl have ignited a passion for quality rustic fare in the heart of San Diego’s North Park neighborhood. Inspired by his farm-to-table upbringing and culinary training at Le Cordon Bleu in Paris, Executive Chef and Co-owner Fred Piehl marries French cuisine with the bounty of San Diego at the couple’s original concept which opened in 2010, The Smoking Goat. Serving a menu that is both imaginative yet unpretentious, diners are treated to seasonal dishes that have a local, sustainable and organic emphasis. The restaurant has received recognition from OpenTable for being one of the ‘Top 100 Fit for Foodie Restaurants’ in 2013, a San Diego Magazine’s ‘Critic’s Pick for Best Fries’ in 2014, and most recently was named ‘Best Neighborhood Restaurant’ in San Diego Magazine’s annual “Best of” issue. It has consistently received a “Diners Choice Award” from OpenTable since 2014. In response to The Smoking Goat’s overwhelming success, the Piehl Restaurant Group expanded, and ventured into the space next door to launch an entirely new concept, One Door North, serving farm fresh seasonal fare in an approachable setting with a design nod to discovery and adventure. With Tammy Piehl managing the Operations and Executive Chef Fred creating and executing in the kitchen, the Piehl Restaurant Group is truly a family business, growing their collective into beloved neighborhood staples.
While One Door North has temporarily opened as an age 21 and up establishment, the Piehl Restaurant Group is actively in the process of changing the status of their alcohol license to become a family-friendly neighborhood eatery accommodating all ages.
One Door North is located at 3422 30th Street, San Diego, CA 92401 and is open Sunday through Thursday from 4 p.m. to 10 p.m., Friday and Saturday from 4 p.m. to 11p.m., with Happy Hour specials Monday to Friday from 4 p.m. to 6 p.m. For more information, visit OneDoorNorthSD.com, www.PiehlGroup.com, or follow One Door North on Facebook, Twitter, and Instagram. #OneDoorNorthSD. H2PR