Is it Humpday, or Wine Wednesday?

The following is a translation from GOOGLE TRANSLATE from my original blog in Spanish also found in our website. It reads funny. Hope you enjoy it.


Do you know of the humpday mentor that so many people in the United States refer to? I didn't hear about such a reference until I arrived here in San Diego California. Suddenly I realized that a television commercial gave him a boost by using a candy that appears walking inside an office asking everyone, do you know what day it is today? Snack the camellito. In the end, respond enthusiastically, Huumpday! What I understand is that Wednesday is like reaching the top of the hill and from then on it is very low, comfortable. But going down on a hill, mountain or street is not the most comfortable either, especially when you are already tired of the spike up. Your legs are watering and you know. Kneeling on the pebbles because you did not tread well. The moral is that when descending one can also fall or encounter obstacles. Do not? Very deep? Suddenly I see the lens idiosyncrasies of such a dark comedy as the program "The Office." The wise say that one cannot exist without the other, right? What is an optimist without the pessimist? According to this hypothesis, the pessimist and the optimist are both linked in this existence. I give other attention to Wednesday. This day to shoot video that I promote at Cueva Bar. It's Wine Wednesday or Wednesday Wine. Days as I try today came with the representatives, sometimes with the winemakers and sometimes with my friend Randy. Two weeks ago it occurred to Randy that he could play the guitar while I talked about wine. This idea morphed into a bastard and we ended up both Randy and I playing the lyre. In the course of a week we already improved our chemistry as a duo and today the pigeon that we threw ourselves was very cool. Of course, here I only give you a taste of the video. Here I better show you our talk when we were tasting a Merlot 2005 from Italy.


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!

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TEL 619-269-6612

2123 Adams Avenue, San Diego, CA 92116

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