San Diego’s hugely popular Hash House A Go Go is expanding to the Gold Coast. Slated to open July 23, culinary director Andy Beardslee is bringing the “twisted farm food” to 1212 N. State Parkway. The news was first reported last week, but new details have just been released.
The menu at the 215-seater (with another 20 on the patio) will look much like that of the Las Vegas’ Hash House location, centered on traditional, farm fresh ingredients served in dishes for breakfast, lunch and dinner.
You can look forward to farm scrambles (roasted chicken, fresh corn, roasted red peppers & mozzarella) and flapjacks and waffles (in varieties like blueberry pecan, blackberry granola, snickers, butterscotch almond and mango coconut) to farm benedicts (with crispy hand-hammered pork tenderloin or the original with smoked bacon, fresh tomato, fresh spinach and roasted red pepper cream).
For lunch, the menu begins with the “famous one-pound Hash House-stuffed burgers” (two patties with stuffing in between—ranging from apple-smoked bacon and mashed potato to roasted red pepper and griddled smoked mozzarella) to the kokomo (griddled Hash House meatloaf with roasted tomato and smoked mozzarella on old fashioned milk bread) to Beardslee’s sage fried chicken salad.
For dinner, the restaurant delivers upscale dining in a relaxed atmosphere. Dishes range from griddled chili-crusted Indiana maple leaf duck breasts to braised slow-cooked barbecue pork ribs. Bring your appetite – Hash House is known for its giant portions. The restaurant’s décor, like the food, is part farm, part urban.
Eater intern Alison Kessler contributed this article.
The original Hash House in San Diego [Photo: Hash House]