The newly constructed 11,500 sq. ft full service restaurant and bar at Wood Ranch BBQ and Grill San Diego, Mission Valley is designed to serve 3,000 guests per week and has 270 seats.

The new Hadley Fruit Orchards building is 12,500 square feet of space, including a 360-square-foot patio. The design of the space enables the popular destination to expand its product offerings while preserving the rustic atmosphere and heritage of its predecessors.

Located in scenic Red River, New Mexico, the Red River Brewing Company will be a full-service restaurant and brewery at the base of the Sangre de Christo Mountains.

The cavernous brewing area is filled with a wealth of shiny new tanks, while the pub’s 36 taps are busting out better-than-average hazy IPAs and truly excellent sours and coffee stouts—many already brewed onsite, the others sent up from California.

Boasting Santa Barbara’s largest outdoor patio, more than 30 beers on tap, and a selection of cold brew coffee, wine, and occasional guest beers and ciders. The food menu includes bar items with a vegan twist; kimchi elote featuring grilled corn on the cob, charred scallion butter, kimchi mayonnaise, and sesame, as well as the double burger consisting of a seared Beyond Meat patty, smoky mushrooms, roasted tomato spread, shallot jam, pickles, and a potato bun. Webb completed the bar and kitchen design approx. 1,500 Sq.Ft.

The Far West Lounge lands on Highway 101 in downtown Encinitas. There’s wall of stadium-style seating, a mini mart area that retails beer, coffee, and brewery merch, and a

40-seat, 34-tap bar that will pour Modern Times Beer from all of its brewery locations.

Orange County’s newest brewery and tasting room transforms a restored craftsman home, an empty warehouse and re-purposed shipping containers into an outdoor beer garden concept in the heart of Anaheim.