Restaurant industry vets test experimental concept with The Lab Collaborative

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The 5,000-square-foot venue has four different elements: restaurant, bar, coffeehouse and food truck

In a science lab, the only way to achieve the perfect formula is through years of trial, error and experimentation.

TLC is the brainchild of Oceanside buddies Jack Everett and chef Ramiro Guerra, who met years ago working together for BJ’s Restaurant and Brewhouse. Ready to run their own show after the pandemic up-ended their industry, they partnered with local businessman Mark Davis to create the multipronged project in their hometown and staff it with seasoned experts.

While the project was under construction last year, he tested out his menu with weekly pop-ups via the TLC food truck, which is now serving food Tuesday and Wednesday afternoons at South O Brewing Co. Now perfected, the menu features a mix of appetizers, soups, salads, burgers and sandwiches and plated entrees, including bourbon and tamarind pork belly, red wine-braised beef cheeks, seafood linguine, banana leaf-smoked pork shoulder and vegan options.

 

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