Yard House Restaurant
Description: Yard House Bar
Copyright: SanDiegoRestaurants.com
Restaurant Photos
Restaurant Review
Yards of Satisfying Options
Review by: Tom Gatch
- Business Dining
- Child Friendly
- Dining Alone
- Full Bar
- Happy Hours
- Late Dining
- Local Favorite
- Lounge / Bar
- Meet for a Drink
- Private Room
- Quick Bite
- Valet Parking
- Wheelchair Access
Features
In 1996, Steele Platt opened the first Yard House in Long Beach, California, while pursuing his vision of founding ‘the great American beer hall’, which would serve fine brews from over 250 various taps of draft beer and would have a state of the art, digital sound system as well as an extensive food menu that offering at least 100 items. Since that era nearly a decade ago, the Long Beach Yard House has become one of the 50 top grossing restaurants in the entire United States.
Up to this point in time, the idea that a brew house could successfully offer not only standard pub beverages and fare, but also an eclectic array of sophisticated menu choices had been an untried concept; but Mr. Platt was obviously on to something big. The success of his original Long Beach restaurant eventually led to the opening of nine other locations, one of which can be found at the intersection of Fourth Avenue and Broadway in downtown San Diego.
A Padre game had just ended at nearby Petco Park on the weeknight that we visited, which made for a lively, vibrant atmosphere that was a lot more like what one might encounter on a Saturday night. We were led past their impressive bar by the hostess, and seated in a comfortable booth near the rear of the dining area.
Our friendly server, Jessica, promptly arrived at our table and offered us a few of their specialty libations to begin the meal. My guest had a chilled glass of crisp, Angeline Russian River Chardonnay, while I decided to try one of their famous ‘yard of ale’ selections; in this case, a well-hopped Anderson Valley Boont Amber Ale that was also from northern California.
A traditional Scottish measure of volume, the ‘yard of ale’ is roughly 2.5 pints (1.4 liters) and is served in a slender, yard-tall glass with a bulbous base that causes the brew to rapidly rush forth as the beverage is consumed. I can assure you that learning to drink gracefully from one of these glasses is a practiced art.
The menu at the Yard House is diverse, to say the least. In addition to all of the typical ‘pub grub’ that one might expect, such as burgers, sandwiches and finger foods, Chef de Cuisine Dan Castillo oversees the preparation of a bevy of fine dining favorites that are designed to delight the most fastidious gourmet palate. One example of this type of fare is their succulent, shrimp lettuce wraps, which are made with pine nuts, tofu, green onions and three delicious dipping sauces. The flavors and textures in this tasty appetizer were refined, delicate and of the highest quality.
While I was still working on my yard of ale, Jessica showed up with a magnificent ‘Ahi Crunchy’ salad that was comprised of Sashimi grade, seared Ahi, mixed spring greens, crispy won tons and a tempting soy vinaigrette. The generous chunks of tuna were perfectly balanced by the slightly tart greens and crisp won tons, and were an Ahi lovers dream.
The best, however, was yet to come, as our smiling server placed our entrées before us with a flourish. My guest practically swooned at the first bite of her Pepper Crusted Filet Mignon, which weighed over half a pound, was fork-tender and came with a rich brandy cream sauce and freshly steamed asparagus. I had another of their house favorites, the fantastic Crab-Crusted Swordfish. The fish was exceptionally fresh, artfully grilled and topped with a splendid crabmeat mixture and stacked onto a small mountain of tangy, wasabi mashed potatoes and julienne vegetables. Both of these main courses were of a quality that was equal to the finest gourmet restaurants in the city.
The Yard House is a perfect restaurant to bring large parties of diners who may have vastly different values in regard to their levels of taste and sophistication. Just as its founder, Steele Platt envisioned almost a decade ago; it is a place that offers something to satisfy the gastronomic desires of nearly everyone who passes through their doors.
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Customer Reviews
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Very good overall
Name: Kim | Date: June.19.2007 I've been to several Yard Houses in Southern California and find them to be consistent. Mediocre service, noisy atmosphere, but a top notch beer selection and very good food. Happy hour offers some great deals, but ends a little early at 6:00. Some of my favorite menu selections are the Crunchy Ahi Salad, the pizzas, the chopped salad, and especially the garlic noodles!
*PROM DINNER: 5 STAR FOOD*
Name: Melissa | Date: June.16.2007 I had made a reservation for 25 people and we arrived, and they still didn't have the tables ready reserved. We had to wait until they prepared the tables. The service was awful, the waiters took forever to ask us to order beverages. Finally they brought the beverages and again took about 20 minutes for us to order food. Yeah the restaurant was full but that doesnt mean service has to be too slow when there is a reservation made. At least the food didnt take long to be made, about 20 minutes of wait. I ordered "Vodka Shrimp Pasta" for $16.00 and it was worth every penny. Very well served for up to 2 people it could of worked out. I usually never finish all pasta in restaurants, but this was the best pasta ever!! I left the plate clean. I would go again just to eat that pasta!! =) My date and other friends ordered the specialty of hamburgers or steak. Very well served and said it was delicious!! =) Again service could be bad, but what matters is the food. I would recommend it for having great quality food and being well served. I would say its one of the best restaurants in GASLAMP QUARTER that includes luxury, a variety of list of drinks, and well served food that tastes delicious all in one. Definitely a place to go for any ocassion. =) Will go soon again!! -meli
Great food - crowded place
Name: Alan | Date: February.16.2007 My frind and I went to Yard House at 8:30 on Friday and the place was very busy. The waiting list quote was 45 minutes and turned out to be accurate. Huge selection of beers at the bar. Once seated service was prompt and adequate. We had the egg roll appetizer and it was very good. Friend had pasta and I had the entree salmon over mashed potatoes and both were very good. Nice looking presentation, plenty of food, good flavors.
Would go again
Name: sophia | Date: July.08.2006 Laid back atmosphere, ESPN playing on all the t.v.'s. They had a huge selection of beer. I ordered the New York Steak Sandiwch. The steak did not come shreaded so I ended up taking the sandwich apart and eating it in parts. The bread was good, the sauce excellent -it gave the steak a lot of flavor. The sweet potatoe fries were sooo good. They are now my favorite fries ever. I'd go just to eat the fries. The lemon souflee cake was a little too sweet.
office party
Name: Laurie | Date: May.02.2006 went for an office "party". We had a good selection of bar food (and beer). I will go again.
YARD HOUSE
Name: Heather | Date: December.27.2005 If you want fancy and gourmet, then the Yard House isn't the place for you. If you want great food and great beers from all over the world, then it's perfect. The Yard House has "upscale" bar food and an American Menu. It is one of the largest and extensive menus I have ever seen in any restaurant of its kind. If you're not sure what you are in the mood for, you will find something you like at the Yard House. As far as their extensive draft and microbrew beer selection--it is wonderful. I highly recommend this place for an intimate dinner for two, a large group outing, or a fun night out at the bars. Depending on what time you arrive, all of these options are possible...and FUN!
Great Cheeseburger
Name: Carrie | Date: October.01.2005 Best Cheeseburger I think I have ever had!!!! Too many beers on tap to count! Will be there again.
Great food, noisy atmosphere
Name: Garrett | Date: September.17.2005 It was my birthday and my girlfriend and I decided to try the Yard House for a change. I wasn't too happy about the parking arrangement(you either have to pay $8 for public parking lots, or a street spot loaded with meters), and the music was very loud. But, the food was fantastic! I will definitely be back!
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Restaurant Info
| Cuisine: | American |
|---|---|
| Neighborhood: | Downtown |
| Cost: | 4 |
| Dress Code: | Casual |
| Tel: | 619.233.9273 |
| Website: | Website |
| E-mail: | |
| Open Since: | 2002 |
| Cuisine: | American |
| Neighborhood: | Downtown |
| Cost: | 4 |
| Dress Code: | Casual |
| Tel: | 619.233.9273 |
| Website: | Website |
| E-mail: | |
| Open Since: | 2002 |
Map & Directions
Address: 1023 4th Avenue, San Diego, CA 92101Menus & Wine List
Business Hours
| Monday |
All Day: 11:00AM - 11:30PM Happy Hours: 3:00PM - 6:00PM Happy Hours: 10:00PM - 12:00AM |
|---|---|
| Tuesday |
All Day: 11:00AM - 11:30PM Happy Hours: 3:00PM - 6:00PM Happy Hours: 10:00PM - 12:00AM |
| Wednesday |
All Day: 11:00AM - 11:30PM Happy Hours: 3:00PM - 6:00PM Happy Hours: 10:00PM - 12:00AM |
| Thursday |
All Day: 11:00AM - 11:30PM Happy Hours: 3:00PM - 6:00PM |
| Friday |
All Day: 11:00AM - 1:00AM Happy Hours: 3:00PM - 6:00PM |
| Saturday |
All Day: 11:30AM - 1:15AM |
| Sunday |
All Day: 11:30AM - 11:00PM Happy Hours: 10:00PM - 12:00AM |
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Special Offers & Coupons
Restaurant special offers and coupons
Calendar of Events
Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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