Everything but the Kitchen Sink Bloody Marys at The Roxy Encinitas
Labor Day weekend. The unofficial end of summer. Naturally, to do summer justice, one must go out with a bang. Three days of debauchery to say goodbye to warm nights, days on the beach, and day drinking on your favorite patio/rooftop.
My monthly Bloody Mary brunch meetup coincided with Labor Day weekend so I chose The Roxy in Encinitas attempting to wow the group. That's exactly what I must say about The Roxy; from the ownership to the food to the bloodys, “wow”!
When our group arrived we were welcomed by Paula, one of the owners who came in on her day off to make sure we were taken care of. I appreciated the extra effort made to make my group feel special, it set the tone for the rest of the afternoon.
The Roxy Encinitas “Everything but the Kitchen Sink" bloody mary is 24 ounces served in a large mason jar of a made from scratch mix topped with an abundance of delicious food. The Roxy is a completely from scratch kitchen, so nothing comes from a jar, bottle or a can. This, in my opinion, is an essential staple in the best bloody marys. When my bloody mary arrived, everyone stopped and stared as we marveled at the size and spectacle of the bloody. We took pictures as I held up the bloody (struggling to do so with one hand) next to my head showing that it spans from the top of my head, down to my shoulders!
The kitchen sink bloody is topped with enough food for lunch and dinner. All the traditional fixings: lemon, lime, olives, pickle spear, pickled onion, pepperoncini, and a celery stalk. For the main course, a cheeseburger slider on a toasted bun, seasoned grilled shrimp, thick-cut seasoned bacon, still hot and sizzling from the oven, and not just a regular chicken tender, but a buffalo chicken tender that was succulent and juicy.
The best part is the mix is not hiding behind nor overshadowed by the abundance of food on the skewers. Light red in color and jam-packed with spices and flavor, clearly visible through the thick glass of the mason jar. The flavor was very peppery (as in salt and pepper) and savory. This is probably because Paula makes the Worcestershire sauce from scratch (in her own secret way) and adds A1 sauce to the mix. Fresh lime and lemon juice, pickle juice (lends to the garlicky and salty taste) are then added. Tabasco and horseradish give the bloody a kick but overall the heat is tame. The rim is seasoned with celery salt and in true Midwestern/Wisconsin style, served with a Miller High Life pony, Paula is from Wisconsin! It was reminiscent of my time living and drinking bloodys in Minnesota!
Although summer may be over warm weather and day drinking will not subside here in San Diego. So, if you are looking for a great brunch spot, I recommend the Roxy Encinitas as one of the best bloody marys in San Diego because of the fresh ingredients and special attention to the details. In addition, the service, ownership, décor (1920’s ambiance), live music, and made from scratch/fresh food (breakfast mac and cheese was a group favorite) makes the Roxy Encinitas a winner all around. I look forward to going back soon!
For a list of the best bloody marys in San Diego, including this one, check this out!
