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Meet Paris Landen of West Coast Tavern

Today we’d like to introduce you to Paris Landen.

Paris, can you briefly walk us through your story – how you started and how you got to where you are today.
I started working in hospitality with my first job as a barista at 1134 in Coronado and quickly grew to love it. After that, I spent time working for Coronado Brewing company and went on to get my degree in Hospitality from San Diego State. I started with West Coast Tavern as part of the opening team in 2009.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I think the biggest struggle for me might have been just starting in this industry pretty young and as a girl. I think it’s becoming less and less so but the bar restaurant industry used to be more of a boy’s club. People were concerned with me doing things like managing security or the nightlife aspect that comes with operating a bar.

West Coast Tavern – what should we know? What do you guys do best? What sets you apart from the competition?
West Coast Tavern is a restaurant and bar located in the heart of North Park. We are lucky enough to be in one of North Park’s most historic buildings, built in 1929. We were one of the first restaurants in the neighborhood and it’s been great to see so many more businesses come in and for this this business district to really become a vibrant place,

We’re known for our great food and drinks. Chef Marcos Navarro and bar manager Tony Aversa both love to play with creative and fun ingredients. People love Marcos’ Chicken’n’Waffle and Spinach Artichoke Grilled Cheese.

Tony likes to experiment with seasonal flavors and new ingredients.

We serve happy hour every day from 4pm-6pm with GIANT Mule Pitchers on special not to mention other great food and drink.

What is “success” or “successful” for you?
I think success is measured in creating an environment where both guests and employees want to be. Everything else is constantly changing or you might be working to improve or tweak it, but the people are the most important.

Contact Info:

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