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News for Restaurants in San Diego
May 2012 Archive

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Chef Brian Malarkey and his business partner James Brennan continue on their restaurant-opening rampage and will now make their mark in La Jolla. In addition to Searsucker (Gaslamp), Burlap (Del Mar), Gingham (La Mesa), Garbadine (Point Loma), next up will be Herringbone. Amanda Baumgarten, another Top Chef alum whose last stint was at Water Grill in downtown L.A., will be executive chef and will oversee the “ocean bazaar” concept, which will feature exotic surf and turf. Designer du jour Thomas Schoos has tricked out the warehouse space to create a SoCal beach ambiance. Herringbone, 7837 Herschel Ave., La Jolla, CA 92037, no phone.
James Brennan and chef Brian Malarkey’s fourth San Diego eatery, Gabardine, has opened in Point Loma. Helmed by respected chef Chad White, formerly of Searocket Bistro, this Portuguese-inspired seafood house offers a menu divided into “bars.” The cold bar serves oysters, uni, scallop ceviche and yellowtail crudo, while the hot bar has octopus empandas, shrimp and grits with sea urchin, and honey-glazed pork belly. Abalone fritters with apple currant jam are part of the fry bar. Portuguese stew with shellfish and chorizo or beef rib-eye make for hearty entrees. Calimoxos (Mexican coke mixed with red wine) and specialty cocktails by the Snake Oil mixologist add even more creativity to the culinary mix. And, of course, there's local craft beer to enjoy with your oysters, shishito peppers, cured meats and halibut fish and chips. Gabardine, 1005 Rosecrans St., Point Loma, CA 92106, 619-398-9810.

News Bytes

"Grill With the Masters" Barbecue Series
The Sheraton Carlsbad Resort & Spa's Twenty/20 Grill & Wine Bar will present a summer backyard barbecue series headed by their chef Eric Wick. Learn about rubs, spices and marinades, Asian and Hawaiian styles, how to cook the perfect steak, and techniques introduced by the Native American Indians, Mexicans and the American cowboys. The classes cover all aspects of grilling, and participants get to sample tastes from the grill paired with adult beverages. The series runs on Wednesdays from June 20 to September 5. The cost is $30 per class, or $149 for the entire series. To purchase, call 760-827-2444 or visit to register. A portion of every ticket sale benefits Challenged Athletes Foundation. Twenty/20 Grill & Wine Bar, Sheraton Carlsbad Resort & Spa, 5480 Grand Pacific Dr., Carlsbad, CA 92008, 760-827-2500.
Master Court Sommelier Jayson Knack Heads to Rancho Valencia
Another exciting announcement in regard to the $20 million Rancho Valencia resort renovation is the addition of Master Court Sommelier Jayson Knack, who will serve as director of restaurants. Knack, formerly of the progressive Decanter Restaurant and Wine Bar, will curate a list sourced from micro-producers in California, France, Italy and Spain, along with unusual finds from Canada, Tasmania, South Africa and Turkey. Guests can access iPads with extensive tasting notes and preselected pairings to enhance chef Eric Bauer’s cuisine. The beverage program will also proffer craft tequila, keg wines and local artisan beer. The resort plans to reopen in August. The Restaurant at Rancho Valencia, Rancho Valencia Resort, 5921 Valencia Circle, Rancho Santa Fe, CA 92067, 858-756-1123.
The dining room at Vivace in Carlsbad Pranzo at Vivace --- Celebrating the Tradition of Italian Sunday Lunch
A leisurely Sunday at the Park Hyatt Aviara Resort beckons, especially now with their new Sunday lunch at Vivace. Anyone looking to steer away from the excessive traditional brunch and explore the flavors of Italy, should try their Pranzo, a glorious Italian feast of flavors. A nice apertivo to prepare the palate for this meal is an ambrosial Bellini with prosecco and peach. Then head for the antipasti stations. Begin with crudo and other seafood temtpations like fresh oysters, octopus and prawns. A Burkel meat machine slices hand-crafted salumi like sopressata and coppa to accompany specialty cheeses. A table of fresh mozzarella and artisanal burrata, that's pillow soft, also boasts cured olives, asparagus and an orange and fennel salad. After touring the stations, guests have a choice of several mains and sides that can be shared family-style. Homemade pasta means raviolo with mushroom ragu or rigatoni with a tradtional Bolognese. At the expansive dessert bar, you'll find a sweet finish with chocolate-dipped meringues, tiramisu and panna cotta, to name a few. Prana ia served Sundays from 11:30 a.m.-3pm. The cost is $45 per person. Vivace, Park Hyatt Aviara Resort, 7100 Four Seasons Point, Carlsbad, CA 92009, 760-603-6800.

Chef Shuffle

Chef Paul McCabe has a new stomping ground in Rancho Santa Fe. A renovation and redo of the menu has Delicias hopping again, as the former chef from Kitchen 1540 has a steady fan base. The menu features flatbreads like spicy chorizo with jalapeno and lime, and appetizers like roasted artichokes. There's also his famous beet and pistachio brittle salad, along with mains like natural bison, braised pork shoulder and white bass. Oenophiles will appreciate the extensive wine list and planned wine retail shop. Delicias, 6106 Paseo Delicias, Rancho Santa Fe, CA 92067, 858-756-8000.


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.

The Restaurant at Rancho Valencia in Rancho Santa Fe has closed as part of the hotel's renovations. It is scheduled to re-open in August 2012. The Restaurant at Rancho Valencia, Rancho Valencia Resort, 5921 Valencia Circle, Rancho Santa Fe, CA 92067, 858-756-1123.
El Bizcocho, the old-world fine dining haven at Rancho Bernardo Inn, will shutter this summer after four decades of service. The space will undergo a significant renovation and is scheduled to re-open as a more casual dining concept by the end of 2012. Former El Bizcocho chef Gavin Kaysen (Cafe Boulud in NYC) will join the restaurant for a special "Epilogue" dinner on June 7, 2012. For more information on this finale celebration, visit's San Diego Culinary Events calendar. El Bizcocho, Rancho Bernardo Inn, 17550 Bernardo Oaks Dr., San Diego, CA 92128, 858-675-8550.

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