In December 2018, speakeasy Realm of 52 Remedies opened on Convoy Street, the food thoroughfare affectionately known as San Diego’s Asian Restaurant Row. The new 2,400-square-foot 1920s-era inspired space transports guests with elements that reflect the owners’ Asian heritage and includes a lotus-shaped booth among its seating options, a dragon painted on the ceiling above suspended cloud sculptures and hanging lights crafted from dumpling steamer baskets illuminating a chinoiserie-wallpapered hallway. Twelve featured cocktails named after signs of the zodiac incorporate both Asian ingredients and spirits. Four premium seats at the 12-seat carved jade bar have a dedicated bartender who hosts special cocktail experiences. Small plates and snacks are also offered in this luxurious, opulent enclave.
Del Frisco’s Double Eagle Steakhouse opened in November 2018 in the new InterContinental San Diego, marking the ultra-premium concept’s first location on the West Coast. Drawing on the expertise of Executive Chef Brian Christman and Wine Director Faith Fulginiti, Del Frisco’s offers an intensive dry-aging program and vast selection of hand-cut USDA Prime steaks, sourced exclusively from the nation’s premier purveyors of beef. A certified sommelier, Fulginiti stocks the cellar with more than 1,400 varietals—amassing over 10,000 bottles, both old world and new world, including selections from the neighboring regions of Valle de Guadalupe, Temecula, Sonoma and beyond. From the first sip of a blood orange Manhattan to the last bite of a 45-day dry-aged USDA Prime cut, each detail is attended to at Del Frisco’s.
Opened in December 2018, WhipHand American Brasserie + Beer Bank in San Diego’s East Village offers a Southern-inspired menu and self-pour beer bank. Guests purchase a card to use the self-serve beer taps, filling and tasting at will. In addition to self-serve beer, a full cocktail bar provides classic and innovative libations served by experienced bartenders. The 2,000-square-foot space is styled after traditional French brasseries with the addition of an open-kitchen concept that gives diners a sneak peek at meal preparation. Guests can enjoy sharable plates of simple cuisine with hearty portions like a lobster roll, sautéed in garlic butter with jalapeño slaw and crystal aioli or a savory seafood pie topped with a corn biscuit. The menu offers finger foods, soups, salads, breads and an assortment of gourmet sandwiches. Chef Quinnton “Q” Austin recently relocated from New Orleans and brings a Southern flare to San Diego’s dining scene.
Kairoa Brewing Co. is slated to open in January 2019 in San Diego’s University Heights neighborhood. The expansive two-story venue will serve house and guest beer, a full food menu and more than a dozen wines. Kairoa will pay homage to its founders’ home country of New Zealand through the beer, food and design. Head brewer Joe Peach utilizes New Zealand hops, renowned for their unique, aromatic characteristics. Menu items include a sausage roll, butter chicken pies and Kiwi burger that combines beef with tomato chutney, beets, grilled onion, shredded lettuce, mayo, mustard and a fried egg between a brioche bun. The 10,500-square-foot space features a brewing system visible from the spacious downstairs area. An open-air upstairs patio overlooks the neighborhood and features a play area for children, private events space and fire pits for adults to enjoy.
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