[mk_page_section layout_structure=”full” bg_image=”https://garagekitchenbar.com/wp-content/uploads/2014/11/09-bHA24OC.jpg” attachment=”fixed” bg_position=”center center” bg_repeat=”no-repeat” bg_stretch=”true” parallax=”false” parallax_direction=”vertical” bg_video=”no” mask=”false” mask_opacity=”0.6″ expandable=”false” padding=”60″ full_height=”false” full_width=”true” section_id=”about-header” margin_bottom=”50″][vc_column width=”1/1″][mk_fancy_text color=”rgba(255, 255, 255, 0.95)” highlight_color=”#990100″ highlight_opacity=”0.6″ size=”40″ line_height=”80″ font_weight=”normal” margin_top=”15″ margin_bottom=”15″ font_family=”Oswald:400,700,300″ font_type=”google” align=”center” animation=”bottom-to-top”]ABOUT US[/mk_fancy_text][/vc_column][/mk_page_section][mk_page_section][vc_column width=”1/4″ el_class=”about-pics”][mk_gallery images=”172,1076″ style=”grid” structure=”column” column=”1″ scroller_dimension=”400″ thumb_style_width=”700″ thumb_style_height=”380″ enable_title=”false” height=”1100″ image_quality=”1″ margin_bottom=”0″][vc_column width=”1/1″][/vc_column][vc_column width=”3/4″][vc_column_text animation=”bottom-to-top” el_class=”about-text”]
THE NAME
The building was once a Garage, called Carriage Works, built in 1890. Constructed to house the wholesale business of Todd and Hawley, Carriage Works operated here until 1902. Their stock was purchased by Lyons Implement Company, which carried a complete line of Studebaker vehicles, including buggies and wagons. Along with Lyons, San Diego Gas & Electric, San Diego Farm & Dairy Supply, and many more have occupied and added to this building’s rich history.
Without a GARAGE…There would be no MUSIC…
Although Carriage works never housed any bands that we know of, GARAGE is a tribute to local San Diego bands that have made it big. Without a Garage we may not have the great music of bands like Iron Butterfly, Gary Puckett & The Union Gap, Stone Temple Pilots, P.O.D, Eddie Vedder, Switchfoot, Slightly Stoopid, Blink 182, Tom Waits and many more.
THE FOOD
Garage’s menu menu is focused on great eclectic American food with European and Nouveau influences priced from $7- $22.
Executive Chef, Brent Hersant, comes from a heavy background in French cuisine. The menu is from scratch cooking with local sustainable ingredients. Brent says, “My goal was to cook good, approachable modern food at a fair price.” All of the food is affordable, with nothing over 22 dollars on the menu, as well as approachable, with fresh local ingredients. There are a lot of shared plates like the Ahi Tartare Nachos, a selection of flat breads, and fresh made pita chips with hummus and citrus infused olives. Interesting salads compliment the entrees that are cooked with a modern technique and a bit of gastronomy. From our Butchers burger (Bison, wild boar, ground rib eye) to our fried free range chicken confit, this menu has something for everyone.
THE DRINKS
Cocktails are crafted with fresh seasonal ingredients and the beer selection offers a wide selection of craft beers. Happy Hour is offered daily from 4 to 7 pm.
THE PRESS
[/vc_column_text][/vc_column][/mk_page_section]
