Last year, oceanfront public research school University of California San Diego made way for the third installment of the wildly successful restaurant and bar concept, Soda & Swine, from local restaurateurs, CH Projects. The project was built by design powerhouse Paul Basile of BASILE Studio, known internationally for his designs as well as his ability to fabricate every detail in-house at his downtown East Village studio.
In an effort to transport students away from campus life, BASILE manifested an inspiring yet laid-back custom interior to complement the meatball and local drink program. Outstanding design elements include raw interior lath, brick flooring, a custom 24-tap brass tap system that drops from the ceiling, cantilevered lighting, a CNC-routed Baltic birch booth installment, pink tile accents, and a 30-foot copper drink rail.
On the oversized patio, BASILE utilized the existing exterior siding and incorporated a unique Japanese burnt wood technique called “shou sugi ban” in a modern application utilizing blow torches. A 30-foot communal whitewash cedar fire table is the setting for 14-foot quilted steel fireplace inspired by antique alcohol kilns. Existing bifold doors open the outdoors to the new 25-foot curved copper-faced craft cocktail bar. A testament to the firm’s signature design style of utilizing wood techniques in metal, the exterior doors are retro-inspired ribbed steel painted in gold sparkle automotive paint.