The restaurant will have its own dedicated entrance, accessed from Fifth Avenue. Diners will walk up a grand staircase to the bar, where they can select wine pairings or order cocktails. The Cosecha team will use the reception area, which will have a view inside the glassed-in kitchen, to tray pass the first three of the sixteen courses. Brown, who has been open about his Michelin ambitions, promises “dinner and show” for his 40 guests, who will be seated at two long tables in front of the plating area where the chef and his staff will put together each dish. Throughout construction, Brown will be hosting preview pop-ups in the space; the first are scheduled for Friday, August 2nd and Saturday, August 3rd and can be reserved on the Cosecha website. Hotel owner Eddie Kaen said, “We’re really excited to partner with chef Steve Brown and bring his talent to The Keating and the Gaslamp Quarter, and confident that the preview dinners will be a huge success.”
One of the Gaslamp’s most recognizable landmarks will be the permanent home of roving fine dining pop-up Cosecha SD. Created by chef Steve Brown, an Imperial Beach native, it will take up residence in the historic The Keating Hotel, where the speakeasy-style restaurant has found an appropriately non-traditional space for its unconventional format. Only open five nights a week, Cosecha will offer a 16-course tasting menu; booked in advance online, the dinners will feature seasonal produce from Wild Willow and Agua Dulce Farms as well as foraged ingredients, local seafood, and Japanese A5 Wagyu beef.
Chef Steve Brown finds a spot for his tasting menu-only concept