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San Diego Restaurant News

Read a review of Searsucker in San Diego

NEW RESTAURANTS IN SAN DIEGO

Tajima East Village is the fourth location for the San Diego-based mini-chain of Japanese restaurants. Five ramen variations, including a vegan version, are offered, along with appetizers (gyoza, seaweed salad, octopus fritters) and rice bowls. Tajima East Village, 901 E St., San Diego, CA 92101, 619-431-5820.
 
Chef Brian Malarkey (Searsucker, Herringbone, Green Acre) and Christopher Puffer will open Herb & Wood in Little Italy. The menu will be centered around herbs, roasted vegetables, meats and wild-caught seafood. Look for a March 2016 debut. Sister spot Herb & Eatery will be a café and market. The two concepts will collectively be called The Herb Shop. Herb & Wood, 2210 Kettner Blvd., San Diego, CA 92101, no phone.
 
Liberty Public Market, the 22,000-square-foot artisan mecca in Point Loma’s Liberty Station, will open in Winter 2016. Participants will include family-owned Liberty Meat Shop, The WestBean Coffee Roasters, Fully Loaded Juice, Venissimo Cheese, Wicked Maine Lobster, MooTime Creamery, Mastiff Sausage, Cane Patch Kitchen and Cecilia’s Taqueria. Liberty Public Market, 2816 Historic Decatur Rd., San Diego, CA 92106, no phone.
 
The Crack Shack by chef Richard Blais “Top chef” alum Richard Blais took San Diego by storm with his modern-chic Juniper & Ivy. His The Crack Shack is a fun outdoor "coop" with casual walk-up service and tasty eats. The Crack Shack, 2266 Kettner Blvd., San Diego, CA 92101, 619-795-3299.
 
Chef Pascal Lorange (Fig & Olive) will open CRUDO by Pascal Lorange at The Village at Pacific Highland Ranch in San Diego. CRUDO by Pascal Lorange, The Village at Pacific Highlands Ranch, 13490 Pacific Highlands Ranch Pkwy., San Diego, CA 92130, no phone.
 
Duke's has brought its aloha spirit to La Jolla. This mini-chain of restaurants pays homage to the famous waterman Duke Kahanamoku and the many talents of Hawaii's first Olympic athlete. The menu features poke tacos, lilikoi ceviche, Spam fried rice, whole snapper and wood-grilled New York steak. Duke's La Jolla, 1216 Prospect St., La Jolla, CA 92037, 858-454-5888.
 

NOTEWORTHY ANNOUNCEMENTS

The Bird's the Word
Roscoe's House of Chicken 'n' Waffles, the soul food mini-chain with several locations in Los Angeles and Orange County, is looking to expand to San Diego. A specific site has not been set yet.
 

UPDATES ON SAN DIEGO CHEFS


Todd Sicolo has been named executive chef of Loews Coronado Bay Resort Todd Sicolo has been named executive chef of Loews Coronado Bay Resort. He oversees all the hotel's dining options, including signature restaurant Mistral. Mistral, Loews Coronado Bay Resort, 4000 Coronado Bay Rd., Coronado, CA 92118, 619-424-4000.
 
"Top Chef" alum Rich Sweeney has taken over as executive chef at Waypoint Public, a North Park eatery offering eclectic bistro fare and craft beers. Waypoint Public, 3794 30th St., San Diego, CA 92104, 619-255-8778.
 


SAN DIEGO RESTAURANT CLOSINGS


CLOSED FOR GOOD
Take your taste buds on a walk down memory lane! Check out our exclusive closed restaurant database for San Diego to virtually visit your favorite dining spots from the past. Mr. Tiki Mai Tai Lounge, R.I.P.

El Callejon in Encinitas has closed after more than 20 years in business. The Mexican restaurant is looking to relocate to a new space. El Callejon, 345 First St., Encinitas, CA 92024, no phone.
 
The Grill at The Lodge at Torrey Pines is temporarily closed for remodeling. Expect it to re-open in June 2016 with a new patio design, including a wood-burning rotisserie, as well as a revamped kitchen and menu overhaul from executive chef Jeff Jackson. The Grill, The Lodge at Torrey Pines, 11480 N. Torrey Pines Rd., La Jolla, CA 92037, 858-453-4420.
 

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