RESTAURANT OPENINGS

In September 2011, Saltbox opened in downtown San Diego. Located in the new Hotel Palomar, formerly known as the Sé San Diego, the restaurant is a sleek and sophisticated New American gastropub-lounge under the culinary direction of executive chef Simon Dolinky. Dolinky comes to San Diego after serving as chef at BLVD 16 Restaurant in the Hotel Palomar Los Angeles, with previous experience as sous chef at JSix in San Diego’s Hotel Solamar. With all dishes priced below $25, Dolinky's menu draws inspiration from local purveyors and farmers for “social plates” designed to encourage sharing. Standout dishes include beef cheek tacos with snap pea kim chee, and crispy fried asparagus with poached eggs and a paprika vinaigrette. Saltbox also features an innovative cocktail program created by in-house master mixologist Erin Williams, formerly of New York City's famed Pegu Club.

In November 2011, the team behind the San Diego hotspots Craft & Commerce, Neighborhood, Noble Experiment and the El Dorado Cocktail Lounge opened their newest venture in Little Italy, Underbelly. Underbelly offers a San Diego take on the traditional Japanese ramen bar with a menu focused on authentic ingredients and regional ramen customs; in addition to the time-honored ramen dishes, the menu features light appetizers such as kurobota sausage, shrimp gyoza and ginger beef brisket mushu. UnderBelly’s beverage program comprises an international selection of 27 draft beers and a rotating selection of beers from Japan’s Hitachino Nest, in addition to four varieties of draft wine from Sonoma Valley vineyards. The intimate 1,100-sq. ft. space is decorated in cutting-edge modern design; the restaurant is open for lunch and dinner from noon to midnight daily.

In September 2011, the The Foundry opened in the former location of Rosaria’s Pizza in the vibrant North Park neighborhood. The new restaurant’s menu still offers the original pizza joint favorites plus items with an international twist, such as authentic Vietnamese pho and bahn mi sandwiches. The casual neighborhood hangout rounds out its menu with salads, tater tots, chicken wings and beer-infused cupcakes by local bakery PubCakes. The menu’s Asian influence extends to the beverage offerings as well; in addition to 24 beers on tap and another 50 available by the bottle, the Foundry also features sake and sojo drink options. 

In September 2011, chef Brian Malarkey and partner James Brennan announced plans to open their newest restaurants, Herringbone and Gingham. Best known for his tenure on Bravo TV’s “Top Chef 3: Miami,” Malarkey’s new venues will follow the course of downtown San Diego’s Searsucker and Del Mar’s Burlap, blending fine dining with a nightlife atmosphere. Slated to open in April 2012 in luxurious seaside La Jolla, Herringbone will offer seafood with Malarkey’s signature tongue-in-cheek twist with a Mediterranean influence inspired by the Mediterranean-like landscape of La Jolla. Opening in December 2011, Gingham will offer Southern comfort fare, such as barbeque, fried chicken and braised meats.

In October 2011, Sublime Ale House opened in the inland North County neighborhood of San Marcos. Located along the Old California Restaurant Row, Sublime Ale House expands North County as a destination for craft beer and gourmet comfort fare. Designed to appeal to beer connoisseurs and novices alike, the industrial-inspired restaurant offers diners the chance to sample a continually changing menu of more than 100 locally and globally sourced craft beers paired with simple, high-quality dishes served at both communal picnic tables and in a traditional dining room. Executive chef Chad Tanner’s menu focuses on locally sourced ingredients and includes 20 different pizzas, 15 mac n’ cheeses options and 10 varieties of grilled cheese. An on-site baker hand makes all breads and yeast products daily from scratch, and the chef uses imported cheeses, house-made sauces and local produce. In addition to the craft beer offerings, Sublime Ale House also features wine on draft, a practice common in many Bay Area and California wine country restaurants, which provides diners the opportunity to sample phenomenal wines at reasonable prices.

In September 2011, the Bailey BBQ reopened under new ownership. The new Bailey BBQ is a partnership between the owners of two of San Diego’s most famous craft beer havens, O'Brien's Pub and Pizza Port, bringing San Diego’s lively craft beer scene to the charming mountain town of Julian. Offering traditional wood-pit barbeque menu items, Bailey BBQ’s entrees include pulled pork plates, half and full racks of baby back ribs and savory sandwiches like a burnt ends-style tri-tip and beer boiled bratwurst. With craft beer enthusiasts at the helm, the restaurant offers 16 beers on tap and is expected to open an onsite brewery in the future. To complement the good times had over craft beer and smoky barbeque, the restaurant also features live music every Saturday night.

In November 2011, Carnitas Snack Shack opened in North Park, one of the epicenters of San Diego’s growing culinary scene. Owner Hanis Cavin, formerly the executive chef of Kensington Grill, offers diners a variety of pork-infused dishes, from the namesake carnitas to pork burgers and pork poutine, in a friendly and casual neighborhood eatery. Non-pork options, such as a prime rib Vietnamese bahn mi sandwich and tofu sandwich featuring house pickled vegetables, rounds out the restaurant’s menu.

CHEF MOVES

In October 2011, Flavor Del Mar announced the appointment of new executive chef Brian Redzikowski. Redzikowski’s straightforward culinary style marries French inspiration with Asian ingredients and flavors, executed with a modern approach well suited to the restaurant’s contemporary and sophisticated atmosphere. Expected to unveil a new winter menu in November, Redzikowski will also helm Sip at Flavor Del Mar, creating savory, house-made creations in the wine bar’s custom-built meat curing room. Redzikowski comes to San Diego from Los Angeles where he served as executive chef at the Thompson Hotel in Beverly Hills, and his previous experience includes tenures at a number of celebrated restaurants including Nobu Matsuhisa in Aspen and Joel Robuchon, the only Michelin three-star restaurant in Las Vegas. Redzikowski developed his talent early on and attended the Culinary Institute of America where he graduated first in his class. His culinary experience includes an externship at New York City’s acclaimed Le Cirque, as well as monthly stages at Alain Ducasse and Le Bernardin. In 2008, he competed in Iron Chef America and was a StarChefs Rising Star nominee in 2010.

In October 2011, Donovan’s Prime Seafood in downtown San Diego’s historic Gaslamp Quarter announced the addition of Kemar Durfield as executive chef and general manager. Part of an iconic family of restaurants known for exceptional steak house experiences in San Diego and Phoenix, Donovan’s Prime Seafood is the newest restaurant concept for the Donovan family. With 23 years of fine dining experience, Durfield is dedicated to creating a unique experience that celebrates American-style seafood.  He joins Donovan’s after serving for five years as chef de cuisine for the highly acclaimed Addison restaurant in the Grand Del Mar resort and was recently appointed a Relaix & Chateau chef by Thomas Keller. Throughout his career, Durfield has worked with many celebrated chefs including James Boyce, William Bradley and Michael Mina.

In September 2011, the Sheraton Carlsbad Resort & Spa in San Diego’s North County announced Robert Lee Carr as the new executive chef of Twenty/20 Grill & Wine Bar. Carr will oversee all the food and kitchen operations at the resort, including incorporating his own touches to Twenty/20’s vineyard-inspired cuisine. With more than 15 years experience in professional cooking and kitchen management at five-star hotels, Carr most recently served as executive sous chef at the Hyatt Hotel & Casino Manila; his previous experience includes time in the kitchens of the Hyatt at Fisherman’s Wharf, Grand Hyatt Kauai, Park Hyatt San Francisco and Hyatt Regency Wichita.

CULINARY EVENTS

From downtown San Diego’s historic Gaslamp Quarter to the beaches of La Jolla and Coronado and beyond, visitors to San Diego can find amazing deals at top San Diego restaurants during San Diego Restaurant Week, Jan. 15 – 20, 2012. The six-day celebration provides food lovers the opportunity to explore the region’s exciting dining scene for a fraction of the normal cost with special three-course, prix fixe dinner menus for just $20, $30 or $40 per person (beverages, tax and gratuity not included) at more than 180 participating restaurants.  A recent addition to San Diego Restaurant Week is the lunch program, which gives daytime diners the opporunity to feast on special two-course, prix-fixe lunch menus for just $10, $15 or $20 per person (beverages, tax and gratuity not included) at participating restaurants. Tickets or special passes are not required; however, reservations are recommended. The full list of participating restaurants and their menus will be posted online in advance of the event. 

TASTY TIDBITS

In October 2011, THE US GRANT's award-winning mixologist, Jeff Josenhans, launched a craft cocktail program featuring in-house bottle conditioned spirits. After experimenting with various bottling processes, Josenhans is the first mixologist in San Diego to serve bottle conditioned cocktails that combine beer and champagne methods of fermentation. Named "Cocktails Sur Lie," which refers to the French wine-making term that means having been rested on its yeast, Josenhans employs the brewing method of adding yeast to the bottled spirits, allowing the bottle pressure to create carbonation. The spirits are then mixed with sugar, according to the champagne-making method, while also incorporating the hopping of a beer brewer. The “Cocktails Sur Lie” offerings are available at THE US GRANT’s signature Grant Grill restaurant. 

Bite San Diego recently announced the addition of an Old Town tour to their food-focused walking tours of popular San Diego neighborhoods. Offering guests a guided stroll through Old Town’s historic structures and cuisine, the tour leads diners down San Diego Avenue, through Old Town State Historic Park and into Bazaar del Mundo, Old Town’s vibrant shopping center. Guests can sample the diverse culinary offerings including artisan cheeses, traditional Mexican dishes, decadent desserts and more from six of Old Town’s most popular restaurants. Each bite is paired with a bit of San Diego history as the guide details the stories behind Old Town’s landmarks, including San Diego’s first one room schoolhouse and the haunted Campo cemetery. Tours depart at 2 p.m. every Saturday and Sunday, and advance reservations are required.

Happiness is calling in San Diego.  For more information on San Diego offerings, including exciting vacation packages and valuable coupons for attractions, restaurants and more, visit the San Diego Convention & Visitors Bureau's Web site, www.sandiego.org, or call (619) 236-1212.  In San Diego, visit the International Visitor Information Center, located along the Embarcadero at the corner of West Broadway and Harbor Drive in downtown; the La Jolla Visitor Center, located at the corner of Herschel Avenue and Prospect Street in La Jolla; or the California Welcome Center, located at the Viejas Outlet Center in Alpine.

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