Fig and Pig ($13)
Flatbread is a major focus of the menu. Of the six different options, two of which are vegetarian, Rich says his favorite is the Fig and Pig. A base layer of fig jam, which has been cooked down with red wine, is topped with bacon, baby arugula, citrus-caramelized onion, candied fennel, and Gruyère cheese.
Pretzel Knots ($6)
These pretzel knots should really be called pretzel doughnuts. The dough goes through three processes before serving: it's blanched, then baked, and finally deep-fried to order. You get a choice of dipping sauce (which is really more like a "dragging" sauce, since it's already all over the plate), including whole grain mustard cream, garlic aioli, and jalapeño cheddar sauce.
Fat Boy Mac ($12)
The Fat Boy Mac is one of the more obviously caloric items on the menu. Elbow noodles come covered in a smoked cheddar cheese sauce, then topped with crushed pretzels and Ritz crackers. The final (optional) touch is pork belly.
Asparagus Salad ($11)
Mixed greens are tossed in a lemon vinaigrette, then topped with red onion, asparagus spears, and half an avocado, making this dish the cosmic opposite of the aforementioned Fat Boy Mac.
Veggie Burger ($11)
Made from a predominantly black bean-based patty, this vegetarian option is spiced with red pepper flakes, garlic powder, and onion powder.
Sour Cherry and Peach Cobbler ($7)
Peaches and sour cherries are soaked in a syrupy coating, then sprinkled with a crumble topping and topped with vanilla ice cream.
Sugar Shack Cocktail ($10)
Southpaw Social Club's cocktail list (developed by Blind Tiger Cocktail Company) relies heavily on house-made lemonades and limeades as mixers. In the Sugar Shack, Plantation 5 Year Old Grande Reserve Barbados Rum, ginger, and soda are mixed with pineapple limeade. For something more savory and smoky, there's The Border Barnstormer, with Fidencio Clasico Mezcal, Cimarron Tequila, and cucumber swirled with chipotle limeade. All cocktails are $10.
Here's where the most obvious changes to the space were made. In its former identity as a Mexican restaurant, these windows were lined with hundreds of tequila bottles on glass shelves. Now, there's dozens of different brews on tap, a reclaimed wood ceiling accent, and a few TVs.
For al fresco dining, there's a back patio with a view of Petco Park (the San Diego Padres' stadium) and Park at the Park, a green space dotted with trees filled with yellow flowers during springtime.
The astro turfed side patio has lounge chairs and a fire pit, with views of Petco Park.