During the Summer months in San Diego, exciting things happen in your favorite local restaurants. Tourists 
seeking palm trees and days at the beach start rolling into local hotspots creating an exciting, upbeat atmosphere.
Another notable change is in the menus. Dishes become more colorful and refreshing compared the heavier staples of winter. At OMG Hospitality Group, we also often source local produce so you’ll be sure to see appearances from currently in season crops like asparagus, avocado, carrots and more! Executive Chef Michael Welch is also capitalizing on corn coming into season with his new starters plate (organic) Mexican Street Corn with chipotle aioli, cotija cheese and cilantro.
Pictured above is one of our new colorful and vegetarian favorites from our new brunch menu, the Veggie Taco Bowl with walnut taco “meat”, country potatoes, pico de gallo, Avocado, cotija topped with two eggs any style.
Summer kitchen hours are Monday-Friday 11am-10pm. Brunch is served Saturday and Sunday from 9am-3pm and dinner is available from 3pm-10pm. Additionally, Backyard Goes Bottomless is on Saturdays from 11am-3pm and features $15 Bottomless Mimosas* and $15 Endless Fancy Pancakes.
Visit Backyard Kitchen and Tap this Summer and snap a pic of our amazing new menu items. Tag @backyard_pb in your post to be featured on our page!
*2 hour limit