Mishmash is a new american restaurant with roots in the mobile food scene; opening originally as a pop up restaurant serving breweries and farmers markets through San Diego. January 2016, MishMash opened it's first brick-and-mortar restaurant in Barrio Logan.
People ask what type of cuisine we serve and what MishMash means. I like the term New American. To me, it illustrates the idea that the US has become a colorful mosaic of culture, and with food we can celebrate all the possibilities of this American MishMash.
The menu is inspired by this mosaic, by our coast line, by California's agriculture, and by the array of lifestyles in San Diego. Courtesy of Chef Doug Cook, MishMash offers a tour of flavor ranging from traditional Medianoche Cuban sandwiches with fresh house baked bread to our Vegetarian Parmesan Mushroom Burger. All natural beef Burgers are stuffed with garlic herb goat cheese, topped with mozzarella, crunchy onions on locally made Sadie Rose amish buns spread with our house garlic aioli. The menu is simple but broad and fun.
Exec Chef Doug Cook started his culinary career as a development chef for retail food stores. After studying culinary arts at the San Diego Art Institute, Doug left to open MishMash Gourmet a pop-up restaurant. He continued serving at farmers markets and breweries all over San Diego for the next three years.
Owner Malane Drake began working in the hospitality industry while studying at the University of Iowa. After obtaining her BFA in painting in 2009, Malane returned home to California. Working at Mother Earth Brew Co, she met Chef Cook at the beginning of MishMash Gourmet. Together, they served delicious food at breweries and farmers markets until 2015 when MishMash was established in Barrio Logan.