Former Whist and Saddle Peak Lodge chef Warren Schwartz debuts Westside Tavern tonight at Westside Pavilion. He partnered with Dallas-based Consilient Restaurants on a sprawling space that seats 300 people. Architect Tony Pleskow populated the 10,400 square feet with espresso-colored booths, a 50-foot walnut bar and Tom Dixon’s hand-beaten brass light fixtures. You’ll also find plenty of local art, including Alison Berger’s art glass and another piece crafted with cedar reclaimed from the San Diego fires.

Schwartz finally shared his vision for “California Tavern Cuisine,” which apparently includes Pacific mussels with Spanish Chorizo ($13) and grilled ciabatta, a Dungeness Crab Cake Salad ($17) with honey-lime vinaigrette, a Pastrami Melt ($15) with smoked onion mustard and Spit Roasted Lemon & Mustard Chicken. Schwartz and Executive Chef Brent Hammer are also providing a bevy of market-driven sides and desserts like Warm Sticky Toffee Cake ($8) with fresh whipped cream. “Our goal is to bring California comfort food to life in a way that is honest, approachable, and affordable so more people can enjoy it more often,” says Schwartz.

Highly regarded bartender Ryan Magarian is overseeing the cocktail program. The former SBE barman co-founded Aviation Gin and runs a company called Liquid Relations, where he’s “dedicated to the creation of life changing cocktail and spirit service experiences.” At Westside Tavern, cocktails ($9 apiece) are divided into two groups: “Originals” and “Classics.” Classics consist of options like the Sazerac, Sidecar, and the always fun Corpse Reviver No. 2. A representative original is the Blood & Orange & Sage Gimlet, combining pressed sage & blood oranges, dry gin, lime juice and pasteurized egg white. To help execute his vision, Magarian has enlisted up-and-coming bartenders like Kylee Van Dillen. If cocktails aren’t your thing, Westside Tavern also sells 22 wines by the glass and carries craft beers.