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indie
pizza & beer

 

Phone
(619) 255-2491

Location
3416 ADAMS AVE
SAN DIEGO, CA
92115

Hours
MON-ThU 5pm–12am
kitchen til 10p
Fri-Sat 11:30am–12am
kitchen til 11pm
SUN 11:30am–12am
kitchen til 10p

ALL AGES
we are all ages. bring your valid drivers license.

MAILING LIST
Sign up for info on events happening at BLAH, T!T! and P66.
>>SIGN UP HERE<<

VISIT OUR OTHER LOCATIONS

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10 YEARS OF BEERS

WE STARTED WITH A SIMPLE GOAL OF SELLING 100 BEERS AND 50 PIZZAS ON BUSY NIGHTS, AND WE’D BE ABLE TO KEEP THE DOORS OPEN. WELL, TEN YEARS LATER WE’VE SERVED OVER 1,250,000 INDIE BEERS AND OVER 450,000 CRAFT PIZZAS. THANKS FOR YOUR SUPPORT!

AUTOMATIC BREWING CO

AUTOMATIC BREWING Co is a 10bbl brewery the was founded in 2010 and is was the first small beer manufacturer in the uptown area. Automatic is located deep deep deep within Blind Lady Ale House in Normal Heights and headed by master brewer Lee Chase. Our beers are available almost exclusively at our home base of Blind Lady Ale Houseas well as at our other spots Tiger!Tiger! Tavern (North Park) and Panama 66 (Balboa Park at the San Diego Museum of Art).

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SAN DIEGO MAGAZINE
BEST OF 2019

CRITICS PICK: Best Brewpub
We are super stoked to be the “Critic’s Pick” in this category.
BLAH/AUTOMATIC was the first Small Beer Manufacturer to be licensed in the SD Uptown area. It wasn’t an easy process, but by doing so the city eased up on their regulations and streamlined the process for others to get licensed. Since then, our hood has grown and grown with Breweries like Fall, Mike Hess, North Park, South Park and more setting up shop.

We’re also super stoked because we take the food portion of our Brewpub super seriously. We’re a seasonal, farm-to-pizza establishment.

No Sysco. No USFoods.

Rad.

Congrats to Tiger!Tiger! for winning “Critic’s Pick” Best Bar Mood

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AUTO 9

9 YEARS OF BREWING IN NORMAL HEIGHTS

9 years ago BLAH was issued the first Type 23 in Uptown San Diego and that’s when we started Automatic Brewing Co. 9 years later not much has changed, but maybe a lot has changed? It depends on how you look at it. We’ve grown from a 2bbl system to a 10bbl system. We still do EVERYTHING by hand. And, we still are a team of one. Yep, it’s still just Lee doing it all.

•Friday, June 7th: Mother Earth Collab: Barrel-Aged “Jaguar on Fire” Sour w/Blackberries. Super limited!

•Friday, June 14th: Handlebar DIPA celebrating the life of Ben Davidson

•Friday, June 21st: Modern Times Collab: IPA w/ Oat Malt & Kviek Yeast

•Friday, June 28th: Fall Collab: “NEIN” Belgian Pilsner. We’ll also have Jaguar, Handlebar, the MT collab and more on tap.

•Sunday, June 30th: Bike ride from BLAH to Fall to P66 and back. We’ll meet at BLAH at 1pm (time subject to change!), bike over to fall for a beer and while we’re there we’ll pick up a keg of NEIN and deliver it to P66 via bike. When we get to P66 we’ll tap the keg, enjoy a glass then head back to BLAH.

UPCOMING EVENTS

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Handlebar DIPA

FRIDAY, JUNE 14TH, 5PM
DRAFT & LIMITED CANS

Handlebar returns this Friday just in time for Big Ben’s birthday. Named after the trademark mustache of Ben Davidson, one of the largest men in the NFL, this years brew weighs in at 8.3% ABV and pound for pound delivers one of the hoppiest hits in the game. Available on draft and in limited edition 16oz cans this is just what dad wants for Father’s Day. Also, hitting the specials board will be The Benny Pizza. A combination of peppers, cheese & sauce that packs a zesty punch.

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mt / auto
collab

FRIDAY, JUNE 21ST, 6PM
DRAFT ONLY

Hazy Kviek IPA
Mosaic, Nelson, Motueka, Columbus, Cascade
Kviek Yeast
7.4% | 50 IBUs

“The man, the myth, the legendary Lee Chase from Automatic Brewing came up and brewed an awesome beer with us! We used Low Color Maris Otter as the base and then about 40% malted Oats for that creamy mouth feel. A mash hop addition of Columbus was used for a little bitterness, and we kept with trusty Cascade in the whirlpool. Warm fermented at 97 degrees with this amazing Hornindal Kviek yeast, this beer finished in 3 days and was then warm dry hopped with a bunch of Mosaic, some Nelson, and a touch of Motueka. It pours a light golden-straw color and opaque, smells like fruit cocktail, lime, and orange, and tastes like orange, pine, clementine, white grape, and pear with a complex bitterness and light body. Carbed to 2.39 vol CO2”

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Nine Nine Nein

FRIDAY, JUNE 28TH, 6PM
DRAFT ONLY

When we decided to get together with Fall to brew a beer to honor our friendship and our 9th Anniversary, we decided to spice things up a bit. So, we took a classic pilsner and dropped some science.


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PASTA NIGHTS

YES, WE SAID WE’D NEVER DO IT…

We are gonna try something new: PASTA NIGHT!

Chef Tommy makes delicious pasta from scratch and we decided it is high time you all get to taste it on the regular. So every Thursday we will feature a different house-made pasta.

3/21 - Linguine alla Noci - Walnut Cream Sauce, Roasted Walnuts, Whole Leaf Oregano, Nutmeg and Parmigiana 

3/28 - Tagliatelle Genovese - Braised Chuck Roast with Onion, Basil, Pecorino and Breadcrumbs 

4/4 - Vegan Lasagna - Marinara, Roasted Eggplant, Almond Ricotta and Basil

4/11 - Fettuccini Piccata - Braised Chicken Thighs, Capers, Lemon, White Wine and Butter

4/18 - Linguine d Cacio e Pepe with Pecorino, Black Pepper, Brown Butter and Basil

4/25 - Fettuccine alla Arrabiata

5/2 - Linguine alla Pomodoro (VEGAN)

5/9 - Gnocchi Sugo with Braised Brisket

5/16 - Linguine alla Crema di Funghi - roasted cremini and maitake mushroom. shallot. rosemary. cream sauce 

5/23 - Tagliatelle alla Genovese - braised beef. onion. oregano. pecorino 

5/30 - Fettuccine d Pesto Primavera - (vegan) vesto. roasted cherry tomato. rapini. onion. 

6/6 - Papadelle d Bolognese - ground pork and beef. carrot. celery. onion. basil. parm 

6/13 - spaghetti alla carbonara - hand made spagetti. Tiger Tiger bacon. egg. chive. pecorino.

6/20 - fettuccine alla norma - house made fettuccine. roasted eggplant. tomato. garlic. ricotta. basil. olive oil. parmigiano $15

6/27 - linguine alla putanesca - house made vegan linguine. marinara. olive. capers. garlic. oregano. olive oil.

7/4 - closed - its easy to plug one in here if we need to.

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CIDER FLIGHTS

WITH SHACKSBURY

FRIDAY, 6/4 AT 5PM

Rose Cider - Dry, crushable, made like a rose wine rose
ARLO - 100% fresh apples, tart, dry
Old World - Notes of wood, wet leaves, roasted apples, and warming spices
Dry Cider - Light and crisp, the lager of ciders
Ping Pong - Collab w/ Modern Times, bright, citrusy notes, bone dry


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BLAH JAZZ
EVERY THURSDAY NIGHT 8-11PM
HOSTED by ROBERT DOVE
1ST & 3RD THURSDAY = POCKET/GROOVE
2ND & 4TH THURSDAY = STRAIGHT AHEAD

Thur 6/6 BLAH JAZZ 8-11pm
Pocket/Groove Jazz

Thur 6/13 BLAH JAZZ 8-11pm
Straight Ahead Jazz

Thur 6/20 BLAH JAZZ 8-11pm
Pocket/Groove Jazz

Thur 6/27 BLAH JAZZ 8-11pm
Straight Ahead Jazz

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LIVE IN THE HAMM’S ROOM….

Sat 6/1 ART AROUND ADAMS
Ripening 10pm - 11pm
Dave Gleason Trio 8:30pm - 9:30pm
Clinton Davis 7pm - 8pm
Joel Tuttle 5:30pm - 6:30pm
Claudia Gomez & Trio Gadjo 3pm - 5pm

Fri 6/7 Trio Gadjo “Gypsy Jazz Jam” 9-11pm

Sat 6/8 Clinton Davis Trio 9-11pm

Sat 6/15 Blind Mountain Holler 10-11pm
w/ Dead Perennials 9pm

Sat 6/22 Walter Brothers 9-11pm

Fri 6/28 TBD

Sat 6/29 Mo


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#MEATLESSMONDAY

Every Monday we celebrate Meatless Monday by highlighting our meatless pizzas and ramping up our meatless specials.

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BIANCO DINAPOLI
ORGANIC TOMATOES

Chris Bianco is maybe the most respected Pizzaola in America— a James Beard award-winner, he created Pizzeria Bianco in Phoenix, Arizona in 1987 in a grocery store. In 1996 he moved it to its current location, a really cute (and tiny, it has 42 seats!) brick building in downtown’s Heritage Square.

He is a PIzza Master. And for seven years he’s been working with a third generation produce canner named Rob DiNapoli to produce his very own San Marzano style tomatoes. They are called Bianco DiNapoli Tomatoes and they are organically grown and harvested on Cliff Fong's family farm in Yolo County, California. In California!!! This is big. Long summer days and fertile soil produce these very unique & delicious tomatoes. Within hours of harvest, the plum- shaped tomatoes are washed, steam-peeled and hand selected at the Olam tomato cannery in Williams, CA. Each can is packed with a touch of sea salt, organic basil (exactly 4 leaves!) then topped in its own juices.

They are slightly sweet and ultra-fresh tasting with a deep, ripe tomato aroma accented by a hint of basil. We did a side by side and they were stunningly better. Stunning!

Unlike many canned tomatoes, these guys contain no calcium chloride. That is a firming agent used to keep tomatoes structurally intact even after pasteurization and storage, but can also make tomatoes too firm, preventing them from breaking down properly during cooking.

The artwork was done by Chris Bianco’s father, Leonard. And Chris’ brother Marco designed the packaging. Look how cool they look— And by the way, we had to buy a LOT to ensure we can have them consistently and at a reasonable price. So they are going to be lining our walls and tucked in every corner!

Nancy Silverton uses these tomatoes at Mozza. Paul Kahan of Publican Quality Meats in Chicago uses them in all his spots. Alice-freaking-Waters is using them at Chez Panisse! And of course, Chris Bianco uses them at all of his restaurants. And now Blind Lady uses them, too.

CORRECTION: It's Blink-182 ;)

CORRECTION: It's Blink-182 ;)

In this video documentary we find Lee Chase brewing his first batch of Chocolate Rain at his new venture, the Blind Lady Ale House in San Diego. Lee has been knee deep in the glorious Southern California craft beer scene since its inception. Join us on the ride as we follow Mr. Chase walk away from a dream job to follow his own path to happiness.

DRAFT BEER & PIZZA

IN THE HEART OF NORMAL HEIGHTS

"Like everything else in this mortal sphere, Blind Lady is imperfect...But for craft-beer lovers, this is almost heaven on Earth." Read Story
Peter Rowe - SD Union Tribune

AUTOMATIC BREWING Co is a 10bbl brewery the was founded in 2010 and was the first small beer manufacturer in the uptown area. Automatic is located in the back of Blind Lady Ale House and headed by master brewer Lee Chase. www.automaticbrewingco.com

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LATE NIGHT KITCHEN

STARTING FRIDAY, OCTOBER 19TH
kitchen until 11pm every friday & saturday night

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AGENTS OF CHANGE

Agents of Change 2019 is a little different. 

Our idea is still to HIGHLIGHT a number of LOCAL organizations that are making change, doing good and getting it done in our own backyard. And we still hope that you, our people, might feel kinship with one (or more) of these groups.

But there were so MANY local groups we loved that we decided to feature one, once a month at Blind Lady and one, once a month at Tiger.

That's over 20 non-profit, awesome makin'-change organizations when the year is all over.

July 7/7 - NHU Community Hub (Asylum Seekers)

August 8/4 - Challenged Sailors

September 9/1 or 9/8 - Mama's Kitchen

October 10/6 - SD Refugee Tutoring

November 11/3 - Mission Trails

December 12/1 - Young Lions Jazz Conservatory

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CHEF TOMMY WAS FEATURED IN WEST COASTER...

In case you didn't know, Tommy was our original Sous Chef when we opened 9 years ago, and we're so happy to have him back as Executive Chef 9 long years later. He's helped to bring the kitchen back to it's roots and we couldn't be happier.
DOWNLOAD A PDF OF THE ARTICLE HERE
or PICK UP A COPY AT BLAH, TIGER!TIGER! or all over SD.


INSTAGRAM...

WE LOVE BEER

Over the past 9 years we've been working hard to be the best beer bar we can be.
It's nice to see people appreciate all the hard work!

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FOOD NETWORK

San Diego: Blind Lady Ale House
San Diego is an oasis for beer lovers, and nothing goes better with a pint than a slice. Blind Lady excels at both. One of their founders has a degree in brewing science, another is certified by the Associazione Vera Pizza Napoletana, and the third, well, he's an artist who did an album cover for Blink-182 and Jack Johnson. Since they are a brew-pub, there must be bar snacks (Belgian frites, spicy beer nuts), but the pizza is king, from the classic margherita to more experimental options like the house chorizo with poblano chiles, fontina, epazote, and cotija (soyrizo swaps available upon request).

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100 BEST BEER BARS IN AMERICA

We're honored to have been named to the Draft Magazine "100 Best Beer Bars" list every year we've been open. We'd like to think this is due to our strict line cleaning program and our true love for all things beer.

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BEST SD BREW PUB

Automatic Brewing Co is located in a postage sized space in the back of Blind Lady. Built out of equipment handed down from our friends at Craftsman Ales, we crank out small batches of #indiebeer

and again…
yep, we won again for 2018!

who we are

Lee and Jenniffer Chase
Jeff Motch and Clea Hantman

Lee Chase graduated from UC Davis with a degree in Malting and Brewing Science and soon after passed the prestigious Institute of Brewing Associate Membership Exam to become a Master Brewer. Lee went on to work with three breweries and a yeast lab before committing to what was then a start-up operation called Stone Brewing Company. Over the nine+ years that Lee was with Stone, they grew from a small time brewery to an internationally-recognized icon of craft brewing. He currently works with numerous Breweries in the USA, as well as Canada, Costa Rica, India, Australia, Africa, and Norway. Currently Lee is a staff-of-one running Automatic Brewing Co in the back of BLAH.

Jeff Motch has a degree in Art from SDSU and his work has graced the covers of bands such as Jack Johnson, blink-182, G. Love and many local bands, he has designed for the San Diego Padres, Patagonia, several local restaurants as well as created fine art posters. He ran the local music zine 360, was art director for Cargo Music/Headhunter Records, spent time in Italy working for Acerbis Italia, studied beer for over 20 years at Live Wire and co-owned his design firm, Lively and Motch, for five years.

Clea Hantman has written eleven books for major publishers. Before that she owned her own successful retail business in downtown San Diego for five years. She’s written for every major publication in San Diego and her work has appeared in dozens of national magazines.
Clea has also been certified by the VPN America, the local branch of the Associazione Vera Pizza Napoletana, an international non-profit organization founded in the mid 1990’s by a group of Neapolitan pizzaiolis (pizza makers). At Blind Lady Ale House we don't follow all the rules laid out by the VPN, but instead use them as a guideline to base our own pizza philosophy on—we specialize in a combination of old world techniques and local sourcing to create a tasty and thoughtful product.

Jenniffer Chase has a Master’s Degree, in Communication. While putting herself through school, she managed several restaurants, bars and cafes. Jenniffer, along with husband Lee own and manage three rental properties in the area.

respect beer

We do. With a direct draw draft system, stainless steel components and an insanely strict line cleaning schedule we serve clean beer. How clean? Once a week we break down the entire system and give it a scrub. Then, we clean the lines between every keg change. Not just when the rep comes and cleans. We do it ourselves to ensure we do it right. Read more below...

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It's all about the food. And ours is, we think, notable for many reasons. 

We respect beer at the Blind Lady Ale House.
And we’re a little fanatical about quality. This obsession is certainly exemplified in our beer—from the brewery to your glass, we do everything we can to ensure the beer tastes as the brewer intended.

The Art of Organoleptic-Enhancment Engineering.
Draft beer takes center stage at the Blind Lady Ale House. We’ve designed and built a unique system that incorporates a multitude of specialized components to ensure that your drinking experience is the very best it can be.

Our Direct Draw System. 
Direct-draw is a term used to describe a draft system that places the kegs in direct contact to the faucets so they kegs are cooled by the same refrigeration source that cools the beer-line and the faucets. This means that the beer-line is not very long, and that the beer arriving in your glass has only recently left the keg. This results in a fresher, more accurate beer flavor. If you see a tap tower, and below it there is no refrigerator holding kegs, you are probably not seeing a direct-draw system. Which begs the questions: Where are the kegs on-tap stored? And how long ago did my beer leave the keg on the way to my glass? (Sadly, the answer may be a few days ago!)

Our All Stainless Steel Metal Components.
Save for the lines, everything else, from the keg to the faucet, is in fact made from stainless steel. This includes the coupler (the device that connects to the keg), the tail-pieces (the barbed pieces that connect the beer-line), the shank (the part that goes through the wall), and the faucet. In the processing of beer at a brewery, only stainless steel is used. However, most bars use nickel-plated brass—an odd choice indeed, because it reacts horribly with the beer. But the thing is, it’s cheap. A brewer would never use a brass component in the brewery, so why should we in our bar? And you know what—our beer tastes fresher.

Our Glass Rinser. 
Many of you have noticed that we rinse the glass just before we fill it with your beer. And many of you have asked, “Why?” The Health Department requires a final rinse of sanitizer before air-drying. This is great for sanitation, but not so good for beer flavor— you’re left with sanitizer residue in your beer! So we rinse your glass with water that has been carbon filtered to neutralize any foul odors or tastes.

The Art of Appropriate Glassware. 
A lot of thought has gone into the choices we’ve made regarding our glassware. Each glass is craft-beer appropriate, with it's own set of organoleptic-enhancing features.

The Honest Pint. 
All of our standard glasses have a pour-line, which ensures that you are getting what you pay for. The serving-sizes are listed on the chalkboard menu, right there next to the %ABV and the price. We were in fact the first Certified Honest Pint establishment in Southern California. No cheater-pints here.

Aroma & Foam. 
We selected glasses that are larger than our pour, which allows room for foam on top of the beer.
The foam not only looks beautiful, it also enhances the experience by releasing the drink’s aroma—and the majority of flavor is aroma. Lasting foam is considered a positive attribute to a beer: it reflects a clean glass and beer-line, as well as the Brewers’ skill during the process, and their ability to preserve subtle flavors in the beer.

Temperature. 
Cold beer is refreshing! But even a standard 16-ounce pint glass often leaves the last sip of beer warm.
Our larger glass, the 21.5 ounce Willy, is engineered to keep beer cool until the last drop—it features a large, solid mass of glass that acts a little like a non-melting ice-cube. Our Snifter is used for stronger, more complex beers that aren’t served quite as cold. It is engineered to fit nicely in the palm of your hand, which allows you to bring the temperature of the beer up.

Design. 
The Belgians are probably the most celebrated for their beer-specific glass shapes, which are not just about function, but often express an artistic form. There is a sculptural element to the glass, and the various shapes can add to the landscape of the table. Our array of glassware is not just enjoyable to drink from, but also to view and to hold.

GIVING

When we started BLAH back in 2009 we knew we wanted to figure out how we could be a true positive on our community. So, we reached out to friends and asked how we could help. Ever since then we've had a blast helping people help people by raising funds and awareness for the true Agents of Change...

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SD AGENTS OF CHANGE

“Giving is about more than donating money. It’s about sharing your capabilities, content, and connections—and above all, giving others the chance to be heard, respected, and valued.”

Adam Grant

And honestly that’s what this is about. Sure, we can and will donate some much needed money. But  it’s also about connecting some of our guests to local community organizations they may know little or nothing about.

AGENTS OF CHANGE

Agents of Change 2019 is a little different. 

Our idea is still to HIGHLIGHT a number of LOCAL organizations that are making change, doing good and getting it done in our own backyard. And we still hope that you, our people, might feel kinship with one (or more) of these groups.

But there were so MANY local groups we loved that we decided to feature one, once a month at Blind Lady and one, once a month at Tiger.

That's over 20 non-profit, awesome makin'-change organizations when the year is all over.

February
ANIMEALS
Sunday, Feb 10th, 11am-Midnight
We are giving 10% of all sales (beer, food, merch, the whole shebang) from Sunday, February 10th, to Animeals.

March
PARTNERSHIP WITH INDUSTRY

April
SAN DIEGO AREA NOW

May
SD BIKE COALITION

June
GIRLS RISING

July 
NHU COMMUNITY HUG

August
CHALLENGED SAILORS

September
MAMA’S KITCHEN

October
SD REFUGEE TUTORING

November
MISSION TRAILS

December
YOUNG LIONS JAZZ CONSERVATORY

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CANCER FOR COLLEGE

Our relationship with C4C has been an amazing one. We've hosted beer crawls and pairings dinners with Will Ferrell, brewed Will Powered IPA, hosted their awards gala and raised thousands of dollars to help people achieve their dreams of earning a college degree.

Learn more about C4C and how you can help. https://www.cancerforcollege.org/

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BREWBIES

Every year we look forward to supporting our friends at Brewbies Fest. 

Leveraging her long-standing, sincere relationships with dozens of breweries and their brewers, Melanie was able to create one of the first beer festivals to benefit a nonprofit organization.  She called it Brewbies® - never knowing if the first one would also be the last – and decided on the beneficiary. It was here the two worlds combined: craft beer and Keep A Breast.

To date, Brewbies® is looking forward to its 9th year, is now held in two cities, and has raised over $350,000.

http://www.brewbies.org/

BLAH

3416 ADAMS AVENUE
SAN DIEGO, CALIFORNIA 92116

MAILING LIST

Sign up for info about events happening at BLAH, T!T! & P66.
>> SIGN UP HERE <<

 

RESERVATION POLICY

TABLES: MULTIPLE LARGE TABLES AVAILABLE FOR RESERVATIONS.
TIMES: RESERVATION START TIME MUST BE BEFORE 6PM AND END BY 8PM. TABLE(S) WILL BE HELD 15 MINS PAST START. AFTER 15 MINS TABLES WILL BE BACK UP FOR GRABS.. RESERVATIONS END AT 8PM. AT THIS TIME TABLES MUST BE CLEARED IF CUSTOMERS ARE WAITING. 
NO SAME DAY RESERVATIONS: RESERVATIONS MUST BE MADE 48 HOURS IN ADVANCE.. WE DO NOT TAKE SAME DAY RESERVATIONS
CONTACT US:
INFO@BLINDLADYALEHOUSE.COM.
WE WILL DO OUR BEST TO GET BACK TO YOU ASAP

PRE-ORDERS: DEPENDING UPON YOUR REASON FOR RESERVING THE TABLE YOU MAY WANT TO ORDER INDIVIDUALLY OR PRE-ORDER FOR THE ENTIRE TABLE. TO PRE-ORDER, PLEASE REQUEST OUR “PARTY MENU.”

 
 

Contact Us

general questions

You can use this form for general inquiries. If you're looking to make a reservation, read the info above.

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