ONE NIGHT AT THE WAYPOINT

Waypoint Public Restaurant, 30th & North Park Way is now open.  That's Waypoint Partner Brian Jensen, left, with West Coaster Magazine editor-in-chief Ryan Lamb

NOW OPEN—The foodie media in town is liking the new Waypoint Public restaurant at 30^th & North Park Way.  And, there’s a lot to like.  Headed by a trio of retail, restaurant and culinary pros, Waypoint is fitting into the hip neighborhood nicely by offering a straightforward menu of modern American cuisine that—so far--is packing the joint.

           

Highlights:

            --Delicious cuisine presented in a simple easy to grasp menu.

            --Happy hour that lowers prices on selected menu items.

            --Menu pairs food with craft beer recommendations from co-owner Brian Jensen, who also owns two Bottlecraft beer shops (North Park and Little Italy).

            --30 craft beer selections on tap.

            --Most expensive entrée is a flank steak with dirty rice, mustard greens and chimichurri for $23.

            --House Charcuterie is offered as part of a small plate list.  Po’Boy Tacos at $9 (for 3) and charred local octopus, $12 are excellent starter plates.

            --Hip, casual décor and layout designed to maximize neighborhood club house feel to the establishment.

            --Garage door glass walls will be hugely popular during sunny days and warm nights.

            --Fenced off kid’s area with toys (co-owner John Pani has three kids under six years old).

            --Home run with burgers and fries on the menu.  Is it time for the $15 burger?  Yes, it’s damn tasty.

            --Last but not least: delicious tasting cuisine at more than fair price points.

           

Last night, we found the following entrees on Executive Chef Amanda's dinner menu:

            

Entrees (8 on the list) included:

--Chicken, Sundried Tomato & Feta Sausage, $9;

--Smoked Tomato, Minestrone & Grilled Cheese, $13;

--The Public Burger, $10;

--The Waypoint Burger, $15

--Mussels & Pork Belly, $17

--Grilled Half Chicken, $19

--Flank Steak, $23

--Roasted Root Vegetables, $14.

Bottom Line: 

Clean, well-lit, neighborhood centric layout and décor, plus the fare matches craft beer with wonderful cuisine orchestrated by a talented executive chef.  So far, Waypoint Public is straightforward and it acts like it has been open a long time.  Look forward to returning many times.

Text by Thomas Shess, Creative Director San Diego Home/Garden Lifestyles and founder of North Park News and Ryan Lamb, Editor and co-founder of West Coaster beer magazine and West Coaster social media.