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News for Restaurants in San Diego
December 2011 Archive

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Serving up both Mexican cuisine and sushi is newcomer Juan Chou. Menu items include more than a dozen specialty rolls, as well as chile rellenos, burritos, tacos, tortas and tostadas. Juan Chou, 3023 Juniper St., San Diego, CA 92104, 619-487-0455.
Located in Hotel Palomar San Diego (formerly Se Hotel), Saltbox is the fun new dining spot on the block. Replacing Suite & Tender, Saltbox immerses itself in San Diego’s vibrant cocktail culture by raising the bar with its gastro-lounge approach. The simple menu takes on a spirited focus with skillful food and drink pairings. Meals are made with farm-to-table ingredients, and the cocktail list alone runs the gamut from Prohibition-era classics to Saltbox originals, all made with fresh ingredients and a skilled hand. Saltbox boasts one of the largest selections of rums and tequilas in town, and also offers local wines that are equally noteworthy. Saltbox is open for breakfast and dinner daily, brunch Saturday and Sunday, and lunch Monday through Friday. Call 619-515-3006 to book a reservation. Saltbox, Hotel Palomar, 1047 5th Ave., San Diego, CA 92101, 619-515-3003.
The Prohibition Brewing Company has opened in Vista. Several house brews are available, including Oatmeal Stout and Dirty Blonde, as well as a menu of pub grub. On offer are burgers, sandwiches, brats, steak, fish and chips and macaroni and cheese. Prohibition Brewing Company, 2004 E. Vista Wy., Vista, CA 92084, 760-295-3525.
Andaz has closed Quarter Kitchen to welcome Katsuya by S+ARCK in San Diego. This is the eighth incarnation of the popular restaurant concept. Set in a 6,000-square-foot indoor/outdoor space, Katsuya will become the hotel’s signature restaurant in the heart of the historic Gaslamp Quarter. Get ready for specialty ingredient-driven cocktails and high-quality sashimi and sushi. In addition to traditional Japanese fare, there will be an expansive menu of Robata selections prepared over an open flame. Katsuya will open in early 2012. Katsuya by S+ARCK San Diego, 600 F St., San Diego, CA 92101, 619-849-1234.

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News Bytes

West Steakhouse Introduces Slow-Cooked Sunday Suppers
For a little nostalgia and tradition on Sundays, chef Eugenio Martignago has launched family-style Sunday night suppers at West Steak Seafood & Spirits where diners choose from a selection of starters, entrees and side dishes. Think corn chowder with bacon, cheddar cheese and fresh basil, or mixed greens with gorgonzola and caramalized walnuts. For the main course, it's osso bucco, Prime rib, lamb shank, short ribs or veal osso bucco, all slowly cooked. Sides include truffle fries, creamed spinach, mashed potatoes and rataouille. Dinner is $29.95 per person. The event occurs every Sunday except holidays starting at 5 p.m. West Steak Seafood & Spirits, West Inn & Suites, 4980 Avenida Encinas, Carlsbad, CA 92008, 760-930-9100.

Chef Shuffle

Exciting news for San Diego as respected chef Anthony Secviar has taken on the chef de partie position at William Bradley’s Addison. The former Thomas Keller French Laundry sous chef of six years also cooked at Keller’s pop ups in Harrods and spent time at Ferran Adria's elBulli in Spain. Secviar joins fellow French Laundry alumnus and former sommelier, Jesse Rodriguez, who is wine director for Addison. Addison, The Grand Del Mar, 5200 Grand Del Mar Way, San Diego, CA 92130, 858-314-1900.


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.

Pierre's Place has shuttered. Pierre's Place, 1404 Fifth Ave., San Diego, CA 92101, no phone.

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Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.

SUSTAINABLE SEAFOODThere's a lot of fish in the sea, but not all should end up on your plate! Learn which kinds of seafood were caught using sustainable practices.