Last night Christopher called us around 6:30 asking if it was as necessary to make a reservation to which I replied, "No need for a reservation today, sir". Tuesday, Wednesday and Thursday are quieter than the weekends regularly.
About an hour later, the gentleman who'd called earlier showed up at the door in the company of a lady. I welcomed them and invited them to seat at table two, the usually seen as the most romantic or quiet spot at Cueva Bar Cafe. When I returned we began discussing wine. They asked me which was my favourite wine. If you and I met before at Cueva Bar you probably already know my answer to the couple: They're all my favourites. After sharing some general wine profiles like lighter to bolder (Thank you, Kaitlin), and clarifying that our Rose and Gewurztraminer are both dry, yes, dry, the lady ordered the Rose from Kita. It was love at the first sip for her, then after I explained a little history about our friends at Kita and the winemaker there was an energy of excitement and happiness expressed through the facial and body language. A connection has been made. For the amigo went for the Cnagy Gewurstraminer not once, but twice. Then came the bomb drop when they informed me they were visiting in San Diego from the Bay Area and that it has been hard for them to find a place that offers good wines. They called it the best experience they had in San Diego and that we are the type of place they're been looking for.
That is the type of experience we want to offer to everyone who comes to support us and experience what we offer, tapas, tacos, empanadas, craft beer or wine.
Then came today, Wednesday. We have experimented with different approaches to promoting a "Wine Wednesday" and last year I remember Lynn suggested we choose a rosé wine and offer it at happy hour price all night. At first, it took off in a nice upward curve, then it plateaued. We've changed our Rose wine approximately 6-7 times since Lynn started the promotion, but Lynn is not with us at Cueva Bar anymore.
WHAT ARE WE DOING DIFFERENTLY? Nothing in regards to the wine, or the special. The curve must be on a slow plateau. It is what it is unless I figure out a different approach, or unless this is just a natural frequency of living in the restaurant world. We do live in a world that goes around the sun at a certain frequency.
Hopefully, this blog has reached your device and your attention. What experiences are you looking for when you go out to eat, drink, mingle and unwind from your routine?
Come on for Wine Wednesday to unwind a little or a lot, is up to you. We will we be waiting to welcome you and facilitate a little nourishing of the body, mind and the soul.
Cueva Bar is my 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 cosy, relaxed and inclusive atmosphere without the white table cloth element, just a purely human relationship fostered by those who dine in the All Are Welcomed University Heights neighbourhood gem.
Letting the inspiration flow and keeping balance in mind, I marry Mexico’s ingredients and flavours with elements from around the U.S and the world using local - organic produce and vendors to produce both delicious and healthy dishes that have little to zero impact on our environment.
Cueva Bar in San Diego California offers a fusion tapas inspired menu with plenty of omnivores, gluten-free, vegetarian and vegan options.
Our happy hour is from Tuesday to Saturday from 4 pm to 6 pm. Happy hour offerings are $2 off all food on the menu and $3 off all drinks by the glass.