Sausage & Meat – San Diego – November 2018 – 3 yrs – Anniversary




A provocative new meatery from the mind of Scott Slater, S&M Sausage and Meat is set to open on November 4th in the center of historic North City San Diego. Designed to be the newest landmark for experimental dining, featuring exotic game meats, Chef conceived sausages, bacon and charcuterie, S&M will push culinary boundaries with inventive menus designed by creative minds.

Slater is pushing boundaries with an ever-evolving line up of exotic meats and house made sausages paired with select quantities of the highest quality, unique ingredients that will be transformed into of-the-moment specials based on local availability. A selection of chacuterie and cheese boards along with dishes in small, medium and large allow guests to sample a wide variety of options without a fear of commitment.

Chef Mark Younggren has taken a fearless approach in the kitchen, creating a menu dominated by exotic game meats from around the world, house made sausages and bacon in a wide variety of flavors. S&M guests will do a double take on the naughty alter egos of some well known dishes including Venison Lasagna, Antelope Andouille, Kangaroo sausage, Pulled Rabbit Poutine, Pig Ears, Python, and Beaver Tacos (yes, we went there).

For guests only ready to dabble in the unknown, S&M offers a variety of tamer, yet equally as intriguing selections including the BBB Salad (blueberry, bacon and Brussel sprout), sandwiches such as the S&MPBJ (cashew butter, jalepeño jam, plantain, and brown sugar bacon), and chef inspired sausage combos in a variety of flavors ranging from Classic (Smoked Italian) to Gourmet (Wagyu Frank) to Exotic (Kangaroo/Pork Cajun hotlink).

S&M will also house Swine Bar, where guests can pull up a bar stool and enjoy the complete menu along with a full bar featuring a craft cocktail menu that takes mixology to another level with its 4S themed drinks – Savory, Salty, Smoky, Spicy. Concoctions such as the Lunch in Holland (caraway seed-infused Bols Genever, dill, brown sugar syrup, pickle spear) and the Up in Smoke (Xicaru Mezcal, agave syryp, fresh lime, Aztec chocolate bitters and Mexican chocolate) were created to punctuate the adventurous spirit of the cuisine.

Located on Park Boulevard where Hillcrest, University Heights and North Park collide, S&M Sausage and Meat is a hybrid of fast casual and full service dining where guests order at the counter and then use a table-top placard system to request service, more meat or the check. The restaurant has interesting design elements, a modern, exhibition style kitchen and vivid pops of color. Custom tables and benches line the patio for outdoor dining while large windows open out from the bar, allowing the energy of the restaurant to draw people inside. A curved, wave-like wood lathed ceiling defines the bar space, while large communal dining tables line the main room, off set by colorful old-school classroom chairs and tip slots à la Vegas in the center of each table.

An impressive collection of “Nic Cage Art” proudly presides over the dining room, paying homage to the actor who mimics Slater’s eccentric versatility, while a provisions market counter displaying fresh, uncooked exotic sausages, house made bacon, charcuterie, S&M private label sauces, and a variety of local goods completes the space and provides a quick take-home fix to satisfy impromptu cravings.

S&M is open Monday through Thursday 11:00am 11:00pm; Friday 11:00am midnight; Saturday 11:00am midnight; Sunday 11:00am 11:00pm with breakfast beginning in 2015 with a similar attitude.

For more information, please visit us at

About Scott Slater

Southern California native and SDSU alumni Scott Slater, started off his career in the restaurant industry with string of successful concessions stands. Inspired by his love of bacon, Slater set out to make his next endeavor one that would capture the essence of a great neighborhood eatery where he would like to frequent: home to good beer, great food and a bar staff that is never surly. In 2009, Slater opened the first Slater’s 50/50 in Anaheim Hills, California. In the past five years, a total of SEVEN Slater’s 50/50’s have opened in San Diego, Huntington Beach, Pasadena, Lake Forest, Rancho Cucamonga, and San Marcos. The opening of S&M Sausage and Meat marks the latest addition to Slater’s growing portfolio and embodies his personal food philosophy: be adventurous and have a hell of a lot of fun doing it.

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