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October 25, 2021

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Global Business News

Soda & Swine Goes Old School Italian on Adams

<img alt="" src="https://cdn.vox-cdn.com/thumbor/MmORDXqqn-clTebWqlnkXYgs6Ns=/333x0:5646x3985/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/64763999/DSCF5491.0.jpg"> Other cozy dishes include cheese-stuffed pasta shells, a 12-hour bolognese sauce with spaghetti, eggplant parmesan, and a giant grilled cheese with a side of marinara that’s big enough for four. Regulars who miss the previous menu can request a few holdovers, including the mac and cheese and Brussels sprouts. Up next for the brand is another Soda & Swine opening at UCSD where it’ll replace Porter’s Pub; it will offer this menu as well as breakfast. CH Projects’ Jon Francese says the group will be giving a similar refresh to the Liberty Station outpost later this fall. Never afraid of a little kitsch, the group has redecorated the open air dining room with the trademarks of a throwback Italian joint, from hanging garlands of garlic to straw basket-wrapped bottles of chianti and a liberal sprinkling of candelabras dripping with wax; all that’s missing are red checkered tablecloths. <a title="View Soda & Swine Menu on Scribd" href="https://go.redirectingat.com/?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.scribd.com%2Fdocument%2F418761666%2FSoda-Swine-Menu%23from_embed" rel="nofollow noopener noreferrer" target="_blank">Soda & Swine Menu</a> by <a title="View EaterSD's profile on Scribd" href="https://go.redirectingat.com/?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.scribd.com%2Fuser%2F189245035%2FEaterSD%23from_embed" rel="nofollow noopener noreferrer" target="_blank">EaterSD</a> on Scribd It’s a fitting setting for the Italian comfort classics now being served at Soda & Swine in a style described as “badass Italian grandma” by newly-installed executive chef Jordana Francisco (MIHO Catering). The menu no longer offers different kinds of meatballs, just one gold standard version made with beef and veal that’s served on a family-sized platter of spaghetti or as the base of a smashed meatball burger or patty melt. A vegan meatball option is still available. In the seven years since introducing<a href="https://sodaandswine.com/"><strong> Soda & Swine</strong></a> to San Diego, <a href="https://consortiumholdings.com/">CH Projects </a>has spawned a clutch of flashy, attention-grabbing venues, from swanky steakhouse Born & Raised to bonkers brunch hub Morning Glory. Earlier this summer, it refocused on one of its first-born, rebooting the Adams Avenue restaurant with a makeover and an entirely new menu. <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/qljmOs1iRUt_1lOpCM7CKGwwQSU=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321327/DSCF5506.jpg"> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/7MOEHd_e0QzEywP0aZ5kMZwNA_E=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321319/DSCF5466.jpg"> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/Un7BOYk5lqFec42-39-1BvCQSFs=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321279/DSCF5547.jpg"> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/-HI_1D1Vi8F9jBNSInuVWR7-HPQ=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321317/DSCF5536.jpg"> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/ieLa87nFFcZih3XuxveISpH_b50=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321291/DSCF5556.jpg"> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/efRMyjMpTNAJ01zp7lxq19hz_sQ=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321295/DSCF5558.jpg"> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/-8_j-RfFqQGiJWsM7ekG9B1uzfE=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321332/DSCF5481.jpg"> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/dE8kU8ZxivAW3vMEE3xsXkPgnlw=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321293/DSCF5557.jpg"> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/Uz0jeRg2p4RSZuAKjrQ_mQVyQt8=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321282/DSCF5545.jpg"> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/WSdjT1rzC1Tf5t9KE9ekuiEw-Gg=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321314/DSCF5561.jpg"> <figcaption>Meatball with grilled focaccia</figcaption> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/1vpaZhE3E0gLRZI06GHAuMBW2iA=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321300/DSCF5577.jpg"> <figcaption>Italian sub</figcaption> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/XquUPNpae273MzrK95jmj59cQgw=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321306/DSCF5565.jpg"> <figcaption>Stuffed shells</figcaption> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/bg_fCkRRA_0j7ZTv3SyckBMsEdA=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321312/DSCF5559.jpg"> <cite>Patty melt</cite> </figure> <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/OKWUvHrh3T7WalKQ4Uoqh-XSuTw=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18321316/DSCF5569.jpg"> <figcaption>Spaghetti and meatball platter</figcaption> </figure> <div> The North Park eatery moves beyond meatballs </div> <p></p>

Never afraid of a little kitsch, the group has redecorated the open air dining room with the trademarks of a throwback Italian joint, from hanging garlands of garlic to straw basket-wrapped bottles of chianti and a liberal sprinkling of candelabras dripping with wax; all that’s missing are red checkered tablecloths. Soda & Swine Menu by EaterSD on Scribd
It’s a fitting setting for the Italian comfort classics now being served at Soda & Swine in a style described as “badass Italian grandma” by newly-installed executive chef Jordana Francisco (MIHO Catering). The menu no longer offers different kinds of meatballs, just one gold standard version made with beef and veal that’s served on a family-sized platter of spaghetti or as the base of a smashed meatball burger or patty melt. A vegan meatball option is still available.
Up next for the brand is another Soda & Swine opening at UCSD where it’ll replace Porter’s Pub; it will offer this menu as well as breakfast. CH Projects’ Jon Francese says the group will be giving a similar refresh to the Liberty Station outpost later this fall.
Other cozy dishes include cheese-stuffed pasta shells, a 12-hour bolognese sauce with spaghetti, eggplant parmesan, and a giant grilled cheese with a side of marinara that’s big enough for four. Regulars who miss the previous menu can request a few holdovers, including the mac and cheese and Brussels sprouts.
The North Park eatery moves beyond meatballs

Meatball with grilled focaccia
Italian sub
Stuffed shells
 Patty melt
Spaghetti and meatball platter
In the seven years since introducing Soda & Swine to San Diego, CH Projects has spawned a clutch of flashy, attention-grabbing venues, from swanky steakhouse Born & Raised to bonkers brunch hub Morning Glory. Earlier this summer, it refocused on one of its first-born, rebooting the Adams Avenue restaurant with a makeover and an entirely new menu.