Is About How We Finished.


Last night I practiced the idea of it's not how you start, IT'S HOW YOU FINISH due to feeling that we had a slow start at Cueva Bar. I've heard or read of this hypothesis before and I've put it to practice. I can tell you that it works, simply because we are still going and keeping the wheels in motion, feeling grateful for the grand support we receive day to day. Of course we stop and smell the roses, but is not always sunshine and rainbows. In those moments my natural awareness turns to searching for the learning opportunity, and to look for a solution. To find the solution I need to find the root to why we might be experiencing a slower than usual night. Pondering on the reasons, I realized there was a Thursday NFL game. If I were to run a report and data collection for the nights we are slower than usual I can correlate it to baseball games, football games, and political debates. Then immediately after that a pair of friends walked in to hang out while they waited for their table next door at Soichi and asked if we had the game. I knew they were referring to the NFL football game and asked them which network had the battle between the Chicago Bears and Green Bay Packers and tuned the tube to NBC. The two gentleman stayed for over an hour and had drinks and tapas, then finished off with Omakase and Sake. I even learned that Aaron Rodgers lives in Rancho Bernardo.


What was it that made the difference to my perception of the night? I know that I decided to think optimistically by putting in motion the energy of finishing strong. These thoughts floated in my mind for a minute or two, before I started welcoming the travelers looking for a place to eat tapas, have drinks and a good time.

I share these thought experiences because I want to connect with those who believe in the Law Of Attraction, that we have free will to co-create our communities.


So last night turned around. I got to see some friends and returning guests as well as first time comensales. It is a nice experience knowing that we get to be part of your life and that's why we work hard to offer you the best experience for the time we share the space surrounded by the orange walls with a yellow background that Jo and Ana designed and between them two, Corey and I, we did the finishing touches the week before opening for business.

By the end of the night I kept thinking about Ice Cube's TODAY WAS A GOOD DAY tune while walking to my friend Nick's house where Tool's tunes and riffs accompanied our conversation about life, work, and dissecting why is that the ABC won't approve a license so Jo and I can produce and bottle our own Sangria. We found business partners to do it, we've got the name for the brand, estimates, production marketing plan but we can't proceed because some old and outdated laws and regulations that don't favor small business owners like us. The race continues, we're in it to win it!


Today is Friday and for those of you who's work week ends today we wish you had a great week and a good day, now come and unwind to Cueva Bar, you deserve it.


To those of us in the industry may your seats be filled, may you and your team have a great night of service.

To those coming tonight or Saturday, I shall see you at Cueva Bar.


Peace and love you all, peace and love!


Cueva Bar is Chef Oz’s approach to the concept of Tapas with an essence of Mexican cuisine, known for continuous reinvention and embracing evolution, where food is prepared in a cozy, relaxed and inclusive atmosphere without the white table cloth element, just a pure human relationship fostered by those who dine in the all are welcomed University Heights neighborhood gem.

Letting inspiration flow and keeping balance in mind, Chef Oz marries Mexico’s ingredients and flavors with elements from around U.S and the world using local-organic produce and vendors to produce both delicious and healthy dishes that have little to zero impact in our environment.

Cueva Bar in San Diego California offers a fusion tapas inspired menu with plenty of omnivore, gluten free, vegetarian and vegan options.

Our happy hour is from Tuesday to Saturday from 4pm to 6pm. Happy hour offerings are $2 off all food on menu and $3 off all drinks by the glass.

The team:

Jo: Co-founder/Corporate.

Oz: Co-founder/Executive Chef.

Mel: Sous Chef.

FOH: , Ghaidan

BOH: Patty, Nick

About the author:

I chef Oz write these blogs. I am a home cook gone pro when my wife Jo and I decided to open Cueva Bar, a fusion tapas bar and restaurant in San Diego California. I am passionate about offering a space where people gather for a good time, and to enjoy mindfully prepared tapas, made with love and passion by our culinary team. I'm all about inclusive peace, love, mutual respect, unity, kindness and compassion under the sun with liberty and justice for all.

Let tapas bring us together!



TEL 619-269-6612

2123 Adams Avenue, San Diego, CA 92116

PROUD MEMBER

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