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News for Restaurants in San Diego
November 2011 Archive

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RESTAURANT NEWS

Openings

San Diego mornings just got sunnier with the announcement of a new breakfast spot in Hillcrest: Snooze, an A.M. Eatery. Creativity abounds with breakfast pot pies --- homemade rosemary sausage gravy poured on top of a flaky puff pastry and topped with an egg and hash browns, or with the "upstream Benny," honey-smoked salmon on bacon-jalapeño spoonbread topped with two farm-fresh poached eggs, cream cheese, hollandaise and chives. Pancake lovers will relish their pineapple upside down version with caramelized pineapple chunks, homemade vanilla crème anglaise and cinnamon butter. Designed by Xan creative, the whimsical ambiance feels like “Happy Days meets the Jetsons.” This futuristic eatery, also dedicated to sustainability and organic products, will open in 2012. Breakfast & Lunch Daily.
 

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DINING DESTINATIONS
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News Bytes

Chef Paul McCabe Exits Kitchen 1540
After 11 years at L’Auberge Del Mar, during which he took dining to a new level at the hotel, chef Paul McCabe is departing the Del Mar property and his Kitchen 1540. McCabe is heading for Delicias in Rancho Santa Fe to start a new era, and his strong local following of San Diegans are excited to see what he does to transform Delicias. A remodel will occur in the new year, and McCabe will create an innovate menu that showcases his talents in the kitchen. Kitchen 1540, L'Auberge Del Mar, 1540 Camino Del Mar, Del Mar, CA 92014, 858-793-6460.
 

Chef Shuffle

With the departure of chef Jason Maitland from Flavor Del Mar just before their one-year anniversary, Flavor has big plans for change, including a new chef and an exciting menu. Chef Brian Redzikowski most recently served as the executive chef at the Thompson Beverly Hills. This Iron Chef America competitor has also worked in noted kitchens such as Nobu Matsuhisa in Aspen, Joel Robuchon at the Mansion in Vegas, and Yellowtail Sushi Restaurant & Bar in the Bellagio. The menu revamps calls for his French-inspired cuisine with Asian ingredients and flavors. Flavor Del Mar, Del Mar Plaza, 1555 Camino Del Mar, Del Mar, CA 92014, 858-755-3663.
 
Donovan’s Prime Seafood restaurant is adopting the newest member of its family, Kemar Durfield as executive chef and general manager. The chef hails from Addison at The Grand Del Mar, where he was chef de cuisine for the past five years. Chef Durfield is set to make a tremendous impact on the restaurant and hopes to elevate the artistic and culinary level with his new menu. For reservations, call 619-906-4850. Dinner Mon.-Sat.. Donovan’s Prime Seafood Restaurant , 333 5th Ave. , San Diego, CA 92101, 619-906-4850.
 
Amy DiBiase joins the team at The Shores Restaurant, including executive chef Bernard Guillas and advanced sommelier Lisa Redwine. DiBiase previously served as executive chef at Laurel Restaurant & Bar, chef de cuisine at Paradise Point Resort & Spa's BALEENsandiego restaurant and opened the former Roseville in Point Loma. At The Shores, she will step in as chef de cuisine and add her signature style --- a California twist on Italian and French cuisine --- to the menus. The Shores Restaurant, La Jolla Shores Hotel, 8110 Camino del Oro, La Jolla, CA 92037, 858-456-0600.
 


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.

Quarter Kitchen at the Andaz San Diego has closed and will re-open as a branch of Katsuya. Quarter Kitchen, ANdAZ San Diego, 600 F St., San Diego, CA 92101, 619-814-2000.
 

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.


View our calendar of Wine Dinners & Tastings in San Diego

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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.