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News for Restaurants in San Diego
May 2011 Archive

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RESTAURANT NEWS

Openings

Local favorite Rimel’s Rotisserie is joining the party at the newly renovated Del Mar Highlands Town Center. Sister to Rimel’s in La Jolla and Cardiff, the third incarnation will open this August. Expect the same fresh, local, sustainable products that Rimel's is famous for, including seasonal local lobsters (October-March) and local mussels. The tradition of fresh homemade sauces and dressings, giant salads, rice bowls, and rotisserie meats with great sides will continue. The bigger bar means more bar items like Zenbu onion rings, baby-back and halibut sliders. There will be new takes on longtime favorites like their Rimel Cobb and Rimel Caesar salads. The setting will be California rustic with a chuckhouse feel and a contemporary saloon for the bar. Rimel's Rotisserie, 12925 El Camino Real, San Diego, CA 92130, phone not available.
 
Smashburger is opening its fourth San Diego County location at 801 Market St. in the East Village. The signature smashburger contains a one-third or half-pound ball of beef with American cheese, lettuce, tomato, ketchup, onion, pickles and smash sauce on an egg bun.
 

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News Bytes

Cocktails and Croquet Anyone?
Rancho Valencia Restaurant is offering Four C’s this summer with croquet, cocktails, cheese and charcuterie at the resort. Enjoy a summer’s eve of croquet and handcrafted sippers in this Eden-like property, rife with citrus trees, birds of paradise and manicured gardens. Nibble California cheeses and house-cured and air-dried meats with a choice of drinks like their famous blood orange margarita or Grand Valencia martini (Absolut Mandarin Vodka, Grand Marnier, fresh orange juice and Cuarenta y Tres citrus liqueur. For more food options, head over to the restaurant to experience chef Eric Bauer’s upscale brasserie-style comfort cuisine. Call to reserve a Four C's croquet game on any Thursday, Friday or Saturday from 5:30 p.m.-7:30 p.m. throughout summer. The cost is $22 per person. Rancho Valencia Restaurant, Rancho Valencia Resort, 5921 Valencia Circle, Rancho Santa Fe, CA 92067, 858-756-1123.
 
Evolution of Kitchen 1540
Chef Paul McCabe, along with designer Andre Kikowski, has an exciting plan for Kitchen 1540. New artwork, lighting, upholstery, furniture and vibrant color schemes are planned for the eatery. Chef McCabe is also redesigning the menu with a focus on small purveyors, unique proteins, and microgreens from his new hydroponic garden. His White Flag menu allows guets to experience a spontaneously created menu from chef based on their preferences --- dishes keep coming out until you surrender and wave the flag. McCabe’s new GM Bryan LaFontaine is a wine expert, and their new mixologist, Darby Kelly, is also tops in his field. Kitchen 1540, L'Auberge Del Mar, 1540 Camino Del Mar, Del Mar, CA 92014, 858-793-6460.
 

Chef Shuffle

With the departure of Arterra chef Jason Maitland to his new spot FLAVOR, Arterra has brought in executive chef Tony Miller. Previously at The Ritz-Carlton, Kapalua and Columbus' Latitude 41, Miller serves up contemporary cuisine with innovative comfort food (think lobster mac and cheese with white truffles) and seasonal twists. Miller's coffee and doughnuts dish on the dessert menu is worth the trip alone, espresso panne cotta with warm beignets and white chocolate crème anglaise. Arterra, Marriott Del Mar, 11966 El Camino Real, San Diego, CA 92130, 858-369-6032.
 


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.

Check back soon for more news.

CULINARY EVENTS
Want to
learn to cook? Try new dishes? Meet a foodie friend for fun? Check out our compilation of culinary events in your area.


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RESTAURANT AWARDS 2014

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.