What's New in San Diego Dining
Joe Timko (619) 557-2812
Kate Buska (619) 557-2889
Darla Davis (619) 557-2834
Stephenie Medina (619) 557-2838
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AUGUST 2008
FOR IMMEDIATE RELEASE
HOT NEWS: WHAT’S NEW IN SAN DIEGO DINING
RESTAURANT OPENINGS
In July 2008, La Puerta opened in downtown San Diego’s Gaslamp Quarter, welcoming guests with classic Mexican fare and an expansive tequila selection in a hip, neighborhood atmosphere. A stylized décor featuring diffused lighting, over-sized booths and authentic Mexican design touches create an inviting environment that complements an affordable menu of classics like guacamole, quesadillas, tacos, enchiladas and the specialty of the house, the TJ Dawg, a Tijuana-style bacon-wrapped grilled hotdog served with diced tomatoes, grilled onions and jalapenos. At the bar, creative cocktails combine top-shelf tequilas with fresh fruit juices in a wide range of selections that go beyond the traditional margarita. The kitchen opens at 11 a.m. on weekdays and 10 a.m. for brunch on weekends, and stays open until 1 a.m. nightly. http://taco619.com
World-famous chef Wolfgang Puck’s newest fine dining restaurant, Jai by Wolfgang Puck, opened in August 2008 in La Jolla. Jai (pronounced “Jay”), whose name both draws on the Thai word for “heart” and references the Chinese good luck dish, is located next to the Tony Award-winning La Jolla Playhouse on the campus of the University of California, San Diego. “I’ve wanted to bring my culinary vision to San Diego for quite awhile, and Jai has allowed me to fuse my love for Asian food with the culturally rich La Jolla Playhouse,” said Chef Wolfgang Puck. At Jai, the kitchen is helmed by chef Yoshinori Kojima, former executive chef at Red 7 in Los Angeles. Starters include Big-Eye tuna tartar in a sesame-miso cone, pan-toasted pork pot stickers with garlic, black vinegar dipping sauce and dry-fried string beans with candied cashews and tofu. Entrees include crispy Cantonese duck with boa bun, sum choy, ginger and kumquat sauce; Mongolian lamb with stir fried eggplant and cilantro-mint vinaigrette; caramelized pork chop and crispy pork belly with taro puree, bok choy and rhubarb and Asian pear chutney; and Bangkok-style crab with stir fried rice, egg, green onion, julienne lettuce and crispy garlic. www.lajollaplayhouse.org
Coronado’s bustling main street, Orange Avenue, is the latest location for Burger Lounge, the San Diego-based restaurant serving organic burgers in a retro-meets-modern setting. Opened in August 2008, Burger Lounge’s Coronado restaurant is the company’s third location. Like those in La Jolla and Kensington, the Coronado restaurant is open for lunch and dinner and serves a menu of organic salads, homemade cupcakes and, of course, burgers. With all-natural beef from Tallgrass Beef, hand-cut French Fries and a signature house-made bun, Burger Lounge is dedicated to quality. Its contemporary design, sunny patios and an outgoing staff create a welcoming atmosphere for enjoying burgers, salads and sides, in addition to beer, wine and real ice cream milkshakes. www.burgerlounge.com
On September 15, 2008, the Brigantine Family of Restaurants will open Zócalo in 4S Ranch, located near Rancho Bernardo in San Diego’s northern inland region. The restaurant’s menu will focus on Nuevo Latino cuisine, taking inspiration from the cuisines of Central and South America, Mexico and the Caribbean. Bold flavors will dominate, pairing fresh seafood, beef, pork and chicken with exotic ingredients like yucca, boniato, plantains, guava and chilies. The décor at Zócalo will feature bold island colors, a 22 ft. atrium ceiling and 20 ft. resin-preserved palm trees that separate seating areas in a sunken dining room. Outside, patios will feature fire rings, and a fountain will anchor a tranquil setting for alfresco dining. www.brigantine.com
In October 2008, Crescent Heights Kitchen & Lounge will open in downtown San Diego, near the historic Santa Fe Depot and the Museum of Contemporary Art, San Diego, with chef/owner David McIntyre at the helm serving seasonal, California modern cuisine in a chic and convivial environment. A disciple of Wolfgang Puck, Chef McIntyre most recently consulted on the opening of the wildly successful Cut in Los Angeles; previously, he was the sous chef and kitchen manager for eight years at Spago Beverly Hills. Crescent Heights’ menu will comprise small bites, charcuterie, cheese, appetizers, entrées and sides, all influenced by McIntyre’s diverse background and experience. Featured items will include Kobe beef sliders with garlic aioli, pickle and onion; Bouchout mussels with saffron beurre blanc, Spanish chorizo, roasted garlic and tomatoes; grilled Atlantic striped bass with baby asparagus, roasted fingerling potatoes, cipolini onions, lemon and garlic; and braised boneless beef short ribs with black kale and horseradish. The restaurant will also boast a carefully designed wine program created in consultation with Kevin O’Connor, director of wine for Spago Beverly Hills. O’Connor’s list will include selections from many boutique wineries and a considerable number of wines by the glass to allow diners a wide range of new varietals and regions. An important attribute of the wine list will be affordability with many bottles on the list under $50, enabling a level of accessibility to all guests. Desserts and cocktails will reflect a similar approach to carefully-selected seasonal and local ingredients. www.crescentheightssd.com
CHEF CHANGES
In September 2008, El Bizcocho at the Rancho Bernardo Inn will become the first hotel restaurant in San Diego to solely offer tasting menus, with no a la carte options. Helmed by newly appointed chef de cuisine Steven Rojas, the chef’s tasting menus will reflect his background in French and Spanish cuisine, as well as his love for pushing culinary boundaries. A graduate of Le Cordon Bleu’s California School for the Culinary Arts in South Pasadena, Rojas joined the Rancho Bernardo Inn culinary team in July 2008. Argentine born, he was most recently the executive chef at the landmark Saddle Peak Lodge in Calabasas, CA, where his efforts and skills were rewarded in early 2008 when the restaurant received a Michelin Star, making him the youngest chef in Los Angeles to receive the coveted accolade. Also premiering in September, the Rancho Bernardo Inn’s new culinary program “Les Secrets de la Cuisine” aims to demystify haute cuisine with educational tableside tastings. As part of the program, Rojas, along with resort executive chef Judd Canepari, will create seasonally inspired tastings to be prepared and served tableside. These tableside-tasting menus will be educational studies in food and feature specific culinary techniques or single seasonal ingredients like mushrooms, port, salts, dessert wines or butter. The new tasting menus will also introduce diners to innovative cooking styles and techniques such as molecular gastronomy utilizing liquid nitrogen. www.ranchobernardoinn.com
In August 2008, Timothy Ralphs was named executive chef of Loews Coronado Bay Resort, bringing to the post more than 16 years of eclectic culinary experience and training in diverse kitchens around the world. Ralphs’ culinary career began at the L’Ecole Le Cordon Bleu Culinary Institute in Scottsdale, AZ followed by two years at Pinot Blanc (now Go Fish) in St. Helena, CA under the direction of James Beard award-winning chef Joachim Splicham. Afterwards, he spent several more years traveling and cooking throughout France, Brussels and Spain, and he obtained his Advanced Sommelier certification from the International Court of Master Sommeliers in London. Upon returning to the U.S., Ralphs worked as an executive sous chef in Yosemite National Park and then in Gilroy, CA before taking the executive chef position at Top of the Cove in La Jolla. Most recently he was executive chef at the Omni San Diego Hotel. At Loews Coronado Bay Resort, Ralphs is embracing organic fruits and vegetables from nearby farming communities, a variety of herbs from the resort’s own organic garden and locally-caught seafood from the Baja coastal waters. His influences are felt throughout the resort and its signature restaurant, Mistral, where diners can enjoy a new tasting menu, revamped organic wine program and European and American Artisan cheese service. www.loewshotels.com
In August 2008, Justin Hoehn was named executive chef of Epazote Oceanview Steakhouse and Z Ocean Bar in Del Mar. Formerly executive chef of Paradise Grill at Flower Hill, Hoehn came on board in late spring 2008 and has since developed seasonal menus to complement Epazote’s signature premium cuts of beef, gourmet rubs and sauces. Adhering to a culinary philosophy that focuses on the finest quality and most flavorful ingredients, Hoehn is well-suited to the restaurant’s concept of an innovative, contemporary steakhouse, artfully paired with an exceptional ocean view dining experience. A native San Diegan, Hoehn trained at the California Culinary Academy and spent over 15 years in the kitchens of such notable venues as the Hayes Street Grill and Blue Plate in San Francisco, as well as some of San Diego’s best known restaurants like La Valencia in La Jolla, The WineSellar & Brasserie, Laurel in Bankers Hill, California Cuisine in Hillcrest and Greystone Steakhouse in downtown San Diego’s Gaslamp Quarter. At Epazote, his new menu items include starters like togarashi tuna tataki with a wonton chip, teriyaki glaze, wasabi and wataki salad, and beef Carpaccio with olive oil, pickled onions, petite arugula and capers. Entrees include Niman Ranch pork ‘osso bucco’ featuring white peach-braised pork shank paired with gnocchi, white peaches, bacon, red pearl onions and arugula, and pan-seared scallops served with basil risotto studded with corn and asparagus and cherry tomatoes in a cider-ginger vinaigrette. www.epazotedelmar.com
CULINARY EVENTS
On September 13, 2008, master distillers, blenders, authors and aficionados of tequila will gather at NTC Promenade in Point Loma for the annual Spirits of Mexico event to enjoy tequila in dozens of its various forms. Visitors can sample blancos, anejos, reposados, mescal, sotol, liqueurs and more, while those thirsting for knowledge can participate in educational seminars. The event will feature a silent auction, with 100% of the proceeds benefitting the Sky Ranch Foundation, a nonprofit organization that has been assisting troubled youth since 1964. In the authentic Mexican tradition, an Andalusian horse show and parade will also take place. General admission tickets are available for $40 in advance or $50 at the door (cash only). One anejo tasting is included; additional sampling vouchers are available for $5. www.polishedpalate.com
The 6th Annual Sip, Savor & Stomp at Wilson Creek Winery & Vineyards will take place on October 19, 2008 to toast a bountiful harvest in the lush Temecula Valley Wine Country. During the event, guests can sip award-winning wines and nosh on savory treats amongst the vines of the winery’s Merlot Mesa before sitting down to an upscale barbecue. Live music will set the mood as tractor drawn hay rides wind through the property and guests get in the spirit by participating in the traditional barefoot grape stomping. Tickets are $72 per person. www.wilsoncreekwinery.com
Artisans and gourmets converge this fall in La Jolla for a unique celebration of California’s extraordinary beauty, agricultural abundance and tradition of artistry, craft and culinary innovation. The sixth annual gathering to Celebrate the Craft takes place October 30-November 2, 2008 at The Lodge at Torrey Pines. The weekend features the finest food artisans from across California’s broad culinary spectrum demonstrating, discussing and tasting their way through the vast array of premium food products available throughout the state. The festival reaches its peak on Sunday, with a full day of cooking demonstrations by participating chefs from San Diego’s premier restaurants, while growers, vintners and culinary artisans from some of California’s most renowned farms, bakeries, wineries and confectioners are on hand to share their skill and enthusiasm. A portion of Sunday’s proceeds will be donated to Slow Food, an international educational organization dedicated to promoting ecologically sound food production. www.celebratethecraft.com
Ted Allen, well-known as a cooking expert on “Queer Eye for the Straight Guy,” Food Network’s “Iron Chef America” and Bravo’s “Top Chef,” will join the San Diego Bay Wine and Food Festival during November 12-16, 2008. The event is an international showcase of the world's premier wine and spirits producers, chefs, culinary personalities and gourmet foods. Attendees at the festival will have two opportunities to meet Allen in person. During the afternoon of November 14, he will teach at Macy’s School of Cooking, sharing signature recipes from his book The Food You Want to Eat: 100 Smart, Simple Recipes and pouring wines provided by Robert Mondavi Private Selection, for which Allen serves as Food and Wine Ambassador. That evening, Allen will host the Festival’s Reserve and New Release Tasting, featuring over 150 award-winning winemakers and a selection of gourmet food stations. www.worldofwineevents.com.
San Diego Restaurant Week will celebrate its fifth anniversary in 2009 returning for two weeks, January 11-16 and September 13-18, and adding a $20 price point to its offerings. Now, it’s even more affordable for visitors to sample the signature dishes, service and style that makes San Diego’s dining scene one of the region’s top attractions. During the event, participating restaurants will offer diners an amazing deal — three-course prix fixe menus at many of the region’s top restaurants for just $20, $30 or $40 per person. More than 150 restaurants throughout the county are expected to participate, providing diners the chance to try out everything from classic crowd-pleasers, to landmark restaurants, to the newest, hottest bastions of haute cuisine. www.sandiegorestaurantweek.com
CLASSES AND TOURS
In September 2008, the East Village gastropub Neighborhood, already a must-see destination for beer aficionados seeking local brews, will debut a monthly series of classes led by nationally-recognized beer expert, brewing consultant and former head brewer at San Diego’s own Stone Brewing, Lee Chase. On the second Wednesday of each month, Chase will focus on a specific style of craft beer, serving up a dose of history and insight into the brewing process along with a tailored tasting of the featured style. Classes will cost $15 per person and include a flight of eight 6 oz. beers. Advance reservations are required. www.neighborhoodsd.com
WINE COUNTRY NOTES
South Coast Winery, located in the Temecula Valley Wine Country, was named the “Golden State Winery of the Year” in the 2008 California State Fair Wine Competition, marking the first time in over 50 years that the prestigious award was presented to a winery outside of Northern California. To celebrate, South Coast Winery Resort & Spa is offering a “Getaway to the Best Winery in California” package priced at $169 per night (plus tax and resort fees) that includes resort credits of $25 at the Vineyard Rose Restaurant, $25 towards any spa service at GrapeSeed Spa and a private, behind-the-scenes wine tour of the on-site winery – all told, $90 worth of value added to the package. Package rates are available Sunday-Thursday through September 30, 2008 and subject to availability. www.southcoastwinery.com
In August 2008, executive chef Steve Pickell introduced a new affordable wine country menu at Café Champagne at Thornton Winery in Temecula. On the new menu, he incorporates herbs from the winery’s own culinary garden into items like honey fig-glazed chicken and nectarine salad, grilled salmon with house made BBQ sauce and garlic herb marinated tuna. To celebrate the new menu, the restaurant is offering a special for guests who purchase two dinner entrees to receive a 50% discount on a bottle of Thornton’s award-winning wine. www.thorntonwine.com
In June 2008, Callaway Vineyard & Winery in Temecula appointed Craig Larson its winemaker. His most recent position was winemaker at Maryhill Winery in south central Washington State, and he previously served as wine director and sommelier at the Ritz-Carlton in Laguna Niguel, assistant to the winemaker at the Washington Hills Winery and cellar master at the Paul Thomas Winery in Sunnyside, WA. At Callaway, Larson is looking forward to bringing his passion for Old World wines, joined with New World winemaking techniques, to the Temecula Valley. www.callawaywinery.com
TASTY TIDBITS Homegrown Meats/La Jolla Butcher Shop opened in August 2008, offering a unique combination of old-fashioned service and fine meats raised without hormones or antibiotics. The latest project from San Diego restaurateur Matt Rimel, the shop strives to pair the custom-cut and aged beef, poultry and seafood that Rimel offers at his popular restaurants, Rimel’s Rotisserie and Zenbu, with knowledgeable service friendly advice. The cornerstone of Homegrown Meats is grass-fed beef, raised on a family-owned ranch set in green pastures on Palomar Mountain, just two hours northeast of downtown San Diego. Besides beef, the shop carries New Zealand lamb, wild boar and house-cured prosciutto and bacon. Poultry selections include locally sourced Hemet pheasants, chickens from Petaluma Poultry, duck and ostrich. Rimel’s eco-friendly fishing company, Ocean Giant, also brings in fish from Hawaii and San Diego like ono, ahi tuna, grouper and halibut. The variety of specialty meats will vary according to seasonal availability. Wild turkeys will be available for pre-order before Thanksgiving. www.homegrownmeats.com
During September 2008, the Shores Restaurant in La Jolla will offer a Sustainable Mexican Shrimp tasting menu, created by executive chef Bernard Guillas, featuring Ocean Garden shrimp and wine pairings from vineyards and wineries that are committed to sustainable agriculture and winemaking practices. The four-course menu begins with shrimp and corn bisque with caramelized leek relish and fennel pollen spices paired with a 2007 Sauvignon Blanc, Honig from Napa, California. The second course will be hazelnut and dukkah-crusted prawns with red quinoa salad, a beet-sherry Reduction and micro celery sprouts paired with a 2007 Pinot Gris, Inman Family Vineyards from Russian River, California. The third course will pair green curry and ginger-braised prawns with sweet brown rice, snap peas and lemongrass with a 2007 Riesling, Navarro, “Cuvee Traditional” from Anderson Valley, California. The finale will be a dessert of half-baked, molten chocolate cake with vanilla bean gelato paired with a 2005 Black Muscat, Andrew Quady, Elysium from Madera, California. The menu will be available for dinner on Fridays and Saturdays. Cost for the four-course menu is $55 per person with wine pairings and $35 per person without. www.TheShoresRestaurant.com.
For more information on San Diego and the region's dining, write to the San Diego Convention & Visitors Bureau, 2215 India Street, San Diego, CA 92101 or call (619) 236-1212. In San Diego, visit the International Visitor Information Center, located at the corner of Harbor Drive and W. Broadway in downtown, or the La Jolla Visitor Center, located at the corner of Herschel Avenue and Prospect Street in La Jolla. Internet users can visit www.sandiego.org.
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