News for Restaurants in San Diego
February 2012 Archive
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The Andaz San Diego welcomes Katsuya by Starck San Diego. This is the eighth incarnation of the popular restaurant concept. Set in a 6,000-square-foot indoor/outdoor space, Katsuya has become the hotel’s signature restaurant in the heart of the historic Gaslamp Quarter. Expect specialty ingredient-driven cocktails and high-quality sashimi and sushi. In addition to traditional Japanese fare, there's an expansive menu of robata selections prepared over an open flame. Katsuya by Starck San Diego, 600 F St., San Diego, CA 92101, 619-814-2000.
Global cuisine and unique boutique wines can be found at Twisted Vine Bistro Wine Bar. Chef Mia Saling, wine connoisseur Luciano Leonardo and proprietor Tammy Moore have joined forces to bring some much-needed creative dining to the Santaluz area. Chef Saling favors sustainable products, giving diners an opportunity to take a culinary globe trot with dishes like pressed Cuban sandwiches, Moroccan marinated fish, and her twist on "curry" --- shrimp bathed in tomato coconut sauce, South American-style. Twisted Vine Bistro Wine Bar, Highland Village, 7845 Highland Village Place, Ste. C101, San Diego, CA 92129, 858-780-2501.
Sublime Ale House has opened in San Marcos. There are more than 100 beer selections that constantly evolve, showcasing the wealth of handcrafted brews produced in San Diego as well as globally. Chef Chad Tanner plays off the beer theme with a daily beer soup and dishes like beef braised in Belgian beer. Pizzas and burgers are the way to go, as the "Slap Yo Mama" features melted Brie, caramelized onions and bacon jam on juicy Angus beef. Sublime Ale House, 1020 W. San Marcos Blvd., San Marcos, CA 92078, 760-510-9220.
Rockin’ Brunch at Burlap
Brian Malarkey’s Burlap is serving up an “alternative” Sunday brunch concept for the Del Mar community. How does eggs with a side of rock music and a create-your-own Bloody Mary menu sound? Other dishes include scrambled eggs with lobster, avocado and gruyere, and short rib hash with poached eggs. Cashew sticky buns with a cream-cheese glaze and “Texas Toast” with maple syrup tame the sweet tooth. Sunday brunch special events will include pop-up fashion and art shows to add to the panache. To reserve call 858-369-5700. Burlap, 12995 El Camino Real, San Diego, CA 92130, 858-369-5700.
Chad White will be the executive chef of Gabardine, the latest restaurant project from Brian Malarkey and James Brennan (Searsucker, Burlap). Gabardine, 1005 Rosecrans St., San Diego, CA 92106, 619-398-9810.
Chef Daniel Barron has left his post at Blue Point Coastal Cuisine in the Gaslamp Quarter. Many of his forward-thinking dishes were molecular gastronomy-inspired, such as root beer-flavored cotton candy wrapped around fresh hiramasa belly with tsume chile; short rib prepared sous vide for 60 hours, accompanied by horseradish, potato and guajillo; and lobster lollipops rolled in corn nuts and pop rocks. Blue Point Coastal Cuisine, 565 Fifth Ave., San Diego, CA 92101, 619-233-6623.
After a dozen years in business, Vincenzo's in Little Italy has closed. Vincenzo's, 1702 India St., San Diego, CA 92101, no phone.
Trattoria La Bocca in the Gaslamp has shuttered. Trattoria La Bocca, 515 5th Ave., San Diego, CA 92101, no phone.
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