Where else can you enjoy craft beer, house-made wine, and a chef-driven menu all under one roof? The Cork & Craft at Abnormal is San Diego’s only restaurant, winery and brewery in one location, offering a unique experience for food and beverage lovers.
Whether you’re sipping on a house-crafted beer, enjoying a glass of in-house wine, or indulging in a thoughtfully prepared dish, passion and creativity are evident in every detail.
With multiple seating options, guests can dine indoors, relax on the outdoor patio, sit at the bar, or book The Library, a private space for special events. The restaurant features 40 taps, including Abnormal’s signature brews alongside guest draft beers.
The house-created wines provide an alternative for those looking beyond beer. The gastropub menu blends refined techniques with comforting flavors.
Recently, owner and executive chef Ethan Yang of GlassBox joined Cork & Craft as a managing partner, bringing his expertise and innovative approach to the dynamic kitchen team led by executive chef Scott Cannon.
Terry Tse, Ethan’s general manager and director of operations at GlassBox, has also joined as general manager and director of operations, ensuring seamless service. With this powerhouse team, Cork & Craft is reintroducing a refined dinner menu previously offered before the pandemic.
Executive chef Scott Cannon has shaped the restaurant’s identity by blending elevated flavors with approachable dining since joining The Cork & Craft at Abnormal in 2016. A Central Valley native from Coalinga near Fresno, Cannon’s culinary journey took a turn when he switched from studying heating, ventilation and air conditioning to culinary arts at the American Institute of Technology.
After graduating in 2005, Cannon moved to San Diego, where he trained under executive chef Paul McCabe at L’Auberge Del Mar, refining his skills in fine dining. In 2010, he spent time in Oregon, but San Diego’s vibrant food scene drew him back in 2012. He worked at Delicias in Rancho Santa Fe and Jake’s Del Mar before finding his home at Cork & Craft.
Cannon’s talent earned him a 2018 Zagat “30 Under 30” finalist distinction. As Cork & Craft reintroduces its formal dinner menu, he leads the kitchen with refined techniques, inventive dishes, and a commitment to creating memorable dining experiences.
Our server, Gavin Hole, and Cannon welcomed us shortly after arriving. Wanting us to experience the menu entirely, Cannon suggested we try something from each section. With Gavin’s expert beer pairings, each dish reached another level.
We started with the roasted carrot hummus served with house-made naan, pickled red onion and tzatziki. Cannon’s passion for making naan was evident — the fried naan was golden and crisp on the outside, yet warm and pillowy inside. Gavin paired it with Familia, a light Mexican-style lager. Its malt-forward character, subtle corn sweetness, and citrusy lime notes from Motueka hops balanced the hummus and enhanced the naan.
Next, the seared salmon arrived, plated with celery root mashed potatoes, broccoli and an apple cider butter emulsion. The buttery emulsion added richness, while the slightly sweet celery root mash provided depth. Gavin recommended the Abnormalweiss, a light and aromatic wheat beer with clove notes and fruity hints of banana and citrus. The citrus and spice balanced the dish, making for a harmonious pairing.
For our main entrée, we had braised short rib served over pumpkin risotto with bok choy and a spiced demi-glace. The fork-tender short rib was flavorful, and the spiced demi-glace added layers of richness.
Gavin paired this dish with Abnormal Brown Ale, a light-bodied brew with chocolate and toffee notes and a smooth finish. The nutty depth of the brown ale complemented the demi-glace, making for a standout pairing.
As we were winding down, Cannon recommended garlic noodles as a surprise dish from the “Extras” menu. This deceptively simple yet bold dish featured thick spaghetti-like noodles tossed with cremini mushrooms, fresh Parmesan, scallions and confit garlic, finished with soy sauce.
Gavin paired it with Abnormal Mocha Stout, brewed with cacao nibs, lactose and local coffee. Initially, I wasn’t sure how it would work, but after three perfect pairings, I trusted Gavin’s instincts. He was spot on again.
The deep, roasted coffee notes and creamy texture of the stout paired beautifully with the umami-rich noodles.
For dessert, Frank and I both had our eyes on the crème brûlée bread pudding, and Cannon confirmed it was the way to go. The brioche bread pudding was topped with seasonal mixed berries, currently blueberries then warmed in the oven and finished with a generous scoop of vanilla bean ice cream.
The contrast between warm, custardy bread pudding and cold, creamy ice cream was heavenly. Paired with a few remaining sips of Mocha Stout, the deep chocolate and coffee notes enhanced the dessert, making it the perfect sweet finale.
With beloved gastropub favorites that pair seamlessly with its house-brewed beers and wines and a new refined dinner menu in the works, Cork & Craft is a North County gem that should be on every food lover’s radar.
For more information, visit thecorkandcraft.com. The Cork & Craft at Abnormal is located in the Bernardo North Business Center, 16990 Via Tazon, San Diego, CA, 92127.
— Story by Rico Cassoni
Wine Bytes
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Rico Cassoni is the executive producer for Taste of Wine and Food. Founder/advisor Frank Mangio is a renowned wine connoisseur certified by Wine Spectator. Frank and Rico are two of the leading reviewers on the web. View their columns at tasteofwineandfood.com. Reach them at [email protected].
