Nolita Hall | San Diego, CA

Nov 14

Written By Laura McIntosh

“Inspired by both the modern and traditional drinking emporiums in Europe’s legendary beer cities, Nolita Hall San Diego is opening our doors with the promise of a unique and unexpected full-service restaurant experience. We're here to make an impact in Little Italy San Diego. With floor-to-ceiling windows, a large skylight spanning the length of our space, plus U-shaped bar with 24 taps and our specialty food and cocktail menu — we're offering a first-class spot for locals and visitors to grab a casual bite and memorable drink with friends.”

JORDAN HERIGSTAD

The beginning of Jordan's culinary journey began at a very young age. Growing up in a big Italian family, so many memories were built around the family dinner table. Hailing from the small southern Oregon town of Grants Pass, his family had a very "open door policy" in their home, so the idea of food being a communal experience has been forever engrained in his mind. Jordan knew from the young age of 8 years old that cooking would be a very big part of his future. He began working at local restaurants in Southern Oregon at 15 and would later relocate to Scottsdale, Arizona to continue his culinary pursuit. Having no culinary school experience, Jordan's growth and future were built on countless hours of hard work and dedication, working with as many great chefs and restaurants as possible. Scottsdale is where Jordan would find his place with Fox Restaurant Concepts, and also meet, now co-founder and Director of Black Swan Hospitality, Anthony Viveros. After an 8 year tenure with the FRC group and multiple store openings, Jordan spread his wings to Black Swan Hospitality, to open up the first of many new concepts to come, Nolita Hall.

CURTIS WOODS

After being told to "Eat what the family eats or cook for yourself" at a young age, Curtis took to the challenge with gusto and set his sights on an eventual epicurean career. Without much guidance besides a few old books, Curtis learned mainly by trial and error until he was old enough to work in a kitchen at 16. He fell in love with the adrenaline and constant change of a busy restaurant and after 5 years found himself, through sheer luck and determination, behind a bar. In the 11 years since, he's turned his early experimentations with flavors into a deep knowledge of spirits, techniques, hospitality and a love of all things bitter. His favorite drink is the one in his hand and believes there's nothing more satisfying than an ice cold, cheap beer at the end of a long shift.