Sea & Smoke: An American Brasserie Coming to Del Mar in July

Written By Megan Gallagher

Executive chef Matt Gordon has found success in San Diego’s culinary world as the brains behind Urban Solace in North Park and Solace & The Moonlight Lounge in Encinitas, bringing his own twist on American comfort food to the table. His advice to aspiring restaurateurs? “Don’t’ do it!” he says. But not to worry, Gordon doesn’t even take his own advice. In fact, the ambitious chef is set to open his third eatery, Sea & Smoke: An American Brasserie, at the Flower Hill Promenade in Del Mar in July 2013.

“I think for some people it’s just in your blood, you have to do it,” Gordon said. “As we’ve grown, we work harder than ever but also have a little more flexibility. I hope that we build a solid and stable organization that allows me the flexibility I need to sustain my business and my family.”

For his third concept, Gordon will center the menu on the flavors of the wood-fired oven and will serve breakfast, lunch and dinner. The menu will feature many a la carte items, as well as share-able plates. Some of the planned items include Charred Octopus with Avocado, Pepita and Guiajillo Salsa and Sweet and Sour Heirloom Carrots. Sea & Smoke will also offer vegetarian dishes such as Carrot Confit with Multi-Grain Risotto.

Although the menu is in many ways a departure from what people have come to find at Urban Solace and Solace & The Moonlight Lounge, Gordon wants to be sure that the same heart and soul is apparent behind Sea & Smoke. Like his other restaurants, Sea & Smoke will feature the freshest, all-natural ingredients will no artificial flavoring. Most wine and food items are also locally sourced. Those familiar with Gordon’s existing ventures know that this isn’t just a marketing gimmick or another restaurant jumping on the organic bandwagon.

“We really don’t talk much about it because it’s just how we do it,” Gordon said. “Our goal is to operate like a normal restaurant and not to be austere or lack the things you want and crave. So we work hard to have truly natural alternatives to those things.”

Gordon got his inspiration for the restaurant name from the sights and smells of San Diego.

“I love how around sundown on many nights the fog tumbles through the valley in front of us and it smells like the sea,” he said. “I always think of the train when I think of Del Mar and envision the old station and smoking trains chugging through.”

Sea & Smoke will fill the 7,500 sq ft space formerly occupied by Paradise Grill, and will feature a large wood-fired oven as the focal point of the room. The downstairs area will offer a bar and outdoor lounge.

Gordon has chronicled the journey of opening his third restaurant on a blog to give his friends, family and diners a glimpse into what he does and what goes into building a restaurant from the ground up.

“I think I get to do the most amazing things and I often wish my friends or family could see what my life is like, so I thought [the blog] was a way to share some of the unique things that happen doing what I do,” he said.

Follow the behind the scenes opening of Sea & Smoke at seaandsmoke.com or at at facebook.com/seaandsmoke