BANKERS HILL BAR + Restaurant, located at 2202 4th Ave., will celebrate National Happy Hour Day by giving guests ample time to indulge in craft cocktails, beer, wine and more at the bar from 4:30 to 9:30 p.m. exclusively on Monday, Nov. 12.
BANKERS HILL’s happy hour selections include an array of beverages, including house white, red and sparkling wine, priced at $7 per glass; a selection of draft beers, sangria of the day and house sparkling wine for $6 each; or a bartender’s choice punch of the day, priced at $7; or the restaurant’s acclaimed cocktail, The Stalker, made with jalapeño-infused tequila, lime, house-made celery syrup and smoked salt, priced at $8.
A selection of specially-priced appetizers, including BANKERS HILL’s popular parmesan truffle fries, will be available. More information, including the full happy hour menu, is available on the website at www.bankershillsd.com.
ABOUT BANKERS HILL BAR + RESTAURANT
BANKERS HILL BAR + Restaurant combines award-winning cuisine with signature drinks and eclectic architecture to form a treat for the senses at 2202 4th Ave. in Downtown San Diego. The Industrial-style design is made largely from repurposed materials with large unfinished doors lending to a welcoming indoor-outdoor atmosphere. The menu features an array of American favorites with a gourmet twist including the BH burger, barbecue pork tacos and the acclaimed parmesan truffle fries. BANKERS HILL is owned and operated by restaurateur Terryl Gavre and three-time James Beard Award nominee, Chef Carl Schroeder. The restaurant is open daily from 4:30 to close and offers happy hour from 4:30 to 6 p.m. daily. BANKERS HILL also offers brunch every Sunday from 10 a.m. to 2 p.m. Reservations are recommended and may be made by calling 619.231.0222 or visiting www.bankershillsd.com. In addition to the downtown location, BANKERS HILL opened an outpost inside Terminal 1 at San Diego International Airport. More information may be found by following on Facebook at www.facebook.com/BankersHillBarandRestaurant, and on Twitter and Instagram @BankersHillSD.
ABOUT TERRYL GAVRE
Terryl Gavre has been working in the restaurant business since the age of 15 and has become one of the better-known restaurateurs in Southern California. A native of Seattle, she initially got started in hospitality through a business which she started in her early 20s called “The Surrogate Wife,” a service in which she cooked, baked, grocery shopped and handled other domestic errands and duties for many of Seattle’s top professional athletes and television personalities. Gavre and her elite list of celebrity-bachelor clients attracted national media attention and she was able to integrate the compelling nature of their job into a made-for-television movie titled “This Wife for Hire.”
In 1992, Gavre used the revenue from the Hollywood production to move to San Diego and open her first restaurant, Cafe 222, which became the foundation for future dining ventures. In addition to Cafe 222, she partnered with famed chef Carl Schroeder opening BANKERS HILL BAR + Restaurant in 2010. Her restaurants have received widespread acclaim by the Food Network, Gourmet Magazine, USA Today and many other national outlets. Gavre writes often for her blog, “Bread and Butter is My Jam,” which is available at www.breadandbutterismyjam.com.
ABOUT CARL SCHROEDER
Chef Carl Schroeder is a three-time James Beard Award nominee and has worked at a number of notable restaurants across the country, teaming up with famed chefs such as Michael Mina at Aqua in San Francisco and Bradley Ogden at Lark Creek Inn in Larkspur, Calif., among others. The La Jolla, Calif., native opened Arterra Restaurant in Del Mar, Calif., with Ogden in 2002 and earned ‘Best Hotel Chef’ by the James Beard Foundation, ‘California Chef of the Year’ by the California Travel Industry Association and a rating of 29 out of 30 from the Zagat.com Guide. Schroeder ventured out on his own in 2006 to open MARKET Restaurant + Bar and later teamed up with restaurateur, Terryl Gavre, to launch BANKERS HILL BAR + Restaurant in San Diego in 2010. He has consulted for restaurants around the world and has been featured in national publications such as Bon Appétit, Gourmet Magazine and others.