RESTAURANT OPENINGS

• In May 2012, Herringbone, the newest restaurant adventure by celebrity Chef Brian Malarkey, opened in La Jolla. Herringbone serves up "Ocean Bazaar" cuisine from a kitchen led by Top Chef Season 7's Amanda Baumgarten. Formerly of Los Angeles' Water Grill, Baumgarten offers lighthearted and playful dishes, with menu items divided into categories such as "Cold Fare," "Hot Fare," "Greens" and "Crusts." Exotic proteins such as sturgeon and Tahitian albacore marry with old world flavors such as lemon, garlic and olives. Dishes can be paired with culinary-inspired cocktails designed by Snake Oil Cocktail Co.; traditional spirits, along with local craft brews and small production, global wines are also available. Set in a vintage warehouse structure, Herringbone's interior was conceived by acclaimed designer Thomas Schoos, who incorporated images and artifacts associated with seafood and the beach alongside six ancient olive trees, each approximately 100 years old, converting the warehouse environment into an indoor garden.
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• In August 2012, Cusp Dining & Drinks opened on the 11th floor of Kimpton's Hotel La Jolla, offering diners incredible views of the Pacific along with a Mediterranean-inspired menu. Coming to San Diego after serving as Executive Chef at Delphine in Los Angeles, Executive Chef Donald Lockhart's menu features small and large shareable plates highlighting grilled fish, housemade pastas, flatbreads and seasonal produce. Standout dishes include yellowtail with toasted quinoa, combining the crunchy texture of quinoa with subtle hints of curry cream, and a Moroccan spiced king salmon with tomato picchio, caramelized fennel and charred mandarins. Head bartender Nate Howell, formerly of Chicago's Sable Kitchen & Bar, creates uniquely crafted cocktails, and guests can choose from 60 wines by the bottle and glass or a collection of hand-selected bottled and draught craft beers. Cusp currently offers dinner service, with lunch and brunch service expected to launch soon.
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• In June 2012, True Food Kitchen opened in the Fashion Valley shopping mall in Mission Valley. True Food Kitchen celebrates high-quality, locally and regionally sourced ingredients to create a simple, internationally focused menu; local vendors Suzie's Farm in Imperial Beach and Crows Pass Farm in neighboring Temecula are among True Food's suppliers. High-quality grains, vegetables, wild caught fish, certified Angus natural beef and free range chicken are used in wholesome, simple dishes. A variety of dishes are offered as vegetarian, vegan, gluten-free or dairy-free, and menu notations easily identify the choices. The menus change from lunch to dinner, and a brunch menu is served on the weekends. This venture is directed by Chef Michael Stebner, formerly of San Diego's Nine-Ten and Region restaurants, who is part of the flagship True Food Kitchen in Arizona.
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• The San Diego International Airport will soon offer travelers an authentic San Diego dining experience with a slate of local restaurants planned for the expansion of Terminal 2 West. Phil's BBQ, a San Diego favorite, will bring its top-secret recipes to travelers and offer signature dishes from its Point Loma and San Marcos restaurants including the El Toro sandwich, recently named the Best Sandwich on the West Coast by the Travel Channel's Adam Richman. Other local dining favorites expected to open in Terminal 2 West include Pannikin Coffee & Tea, which has been roasting coffee in San Diego for more than 40 years; the award-winning craft beer leader Stone Brewing Co. set in a charming bistro, and Saffron Thai, whose recipes have appeared on the pages of Food & Wine and Martha Stewart Living magazines. Terminal 2 West's new dining options are slated to open August 2013.

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LIBATION INNOVATIONS

• In May 2012, local craft beer bar and eatery Neighborhood launched San Diego's first cocktails on tap program. Growing in popularity at restaurants and bars around the country, the cocktail trend makes its debut in San Diego thanks to Neighborhood's partnership with award-winning designer Paul Basile and West Coast Beverage, Inc., who together created the custom 18 tap system that pours keg cocktails designed by Anthony Schmidt, head bartender at San Diego's Noble Experiment speakeasy. Current cocktails on tap include the Buffalo Trace, made with bourbon and root beer, and a classic Negroni, made with gin, sweet vermouth and Campari. Wine and soda pop are also available on tap, in addition to 27 craft beer taps already featured at Neighborhood.
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• In June 2012, Seven Grand opened in North Park, adding to the neighborhood's popularity for nightlife and dining. The whiskey-centric bar offers more than 140 varieties, served in a hunting lodge-inspired setting complete with mounted deer and studded leather upholstery. A seasonal cocktail menu inspired by vintage and contemporary recipes uses freshly squeezed juices and house-made syrups for the featured cocktails, which include Kentucky mint juleps, whiskey sours and rye Manhattans. For those who prefer beer, Seven Grand also offers nearly 20 craft beers on tap and additional offerings available by the bottle.

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CHEF NEWS

• In July 2012, Consortium Holdings announced the addition of Jason McLeod as Executive Chef for the group's restaurants, including Neighborhood in downtown's East Village and Craft & Commerce and UnderBelly in Little Italy. Winner of two Michelin stars at Ria in Chicago, Chef McLeod has more than 25 years of culinary experience and trained with several prestigious chefs, including Raymond Blanc and Marco Pierre White. McLeod also served as Executive Chef from 2007 to 2009 of the culinary program at the five-star Grand Del Mar resort in San Diego.
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• In August 2012, the Hotel del Coronado named Robert Hohmann as the Executive Chef of 1500 OCEAN, bringing 15 years of culinary experience to the hotel's signature restaurant. Originally from New York, Hohmann most recently served as the Chef de Cuisine at Michael Chiarello's Bottega Ristorante in Napa; he also worked in the kitchens of some of the nation's most celebrated restaurants, including Per Se and Thomas Keller's Bouchon Bistro. Hohmann received his Classic Culinary Arts Degree with honors from the French Culinary Institute in 2001 and his Dimplome de Boulanger~Artisinal Baking Degree with honors and distinction in 1999.

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RENOVATIONS AND REVAMPS

• As part of a $30 million property-wide renovation, the Rancho Valencia Resort & Spa in exclusive Rancho Santa Fe will feature a brand new and completely redesigned restaurant called Veladora, slated to open in October 2012. Inspired by a Mediterranean coastal ranch, Veladora will highlight locally grown vegetables with unique pairings of seafood, poultry and varieties of meats as well as house-extruded pastas made daily. Executive Chef Eric Bauer will rotate a seasonal menu, working closely with farmers to pinpoint the optimal time of the season to use particular ingredients. Master Sommelier and Beverage Director Jayson Knack will offer spirits and hand-crafted cocktails as well as a variety of high-end wines, including California's first offering of Prosecco on draft. Old World furnishings, enlarged windows and al fresco dining around fireplaces and underneath lantern lights will set the mood for a comfortable and welcoming fine dining venue.

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TASTY TIDBITS

• In August 2012, Catt White, founder of downtown's Little Italy Mercato farmers' market, and partner Dale Steele announced plans to open the San Diego Public Market. Modeled after popular markets like the Ferry Building in San Francisco, Pike Place in Seattle and Borough Market in London, the San Diego Public Market will feature farmers' day stalls overflowing with farm fresh fruits and vegetables, eggs, chicken, grass fed beef, locally caught seafood and fresh flowers along with honey, pastries, pastas and more from local food producers. The market will be housed in a 92,000-sq. ft. warehouse spanning nearly two acres near the San Diego harbor and Petco Park in downtown's up-and-coming Barrio Logan neighborhood. In addition to a shopping area, the market will also include a commercial kitchen for cooking classes, special dinners, urban agriculture workshops and special events. The market is currently open with farmers' day stalls on Wednesdays and Sundays from 9 a.m. to 2 p.m. Additional market features will roll out later in 2012 and through early 2013.

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FOODIE EVENTS

• In October 2012, San Diego celebrates Oktoberfest with a variety of events around the county. Taking place from 11 a.m. – 11:30 p.m. on Oct. 5 – 6 and from noon – 5 p.m. on Oct. 7, La Mesa's 39th annual Oktoberfest comes complete with a large beer garden, polka music and more than 400 booths selling arts and crafts, pretzels, bratwurst and more. Held over two weekends on Sept. 28 – 30 and Oct. 5 – 7 in San Diego's East County, the city of El Cajon's Oktoberfest is hosted by the German American Societies of San Diego, Inc. and features traditional German cuisine, folk dancing performances, Bavarian music and more. Held Oct. 12 – 13, the laid back coastal community of Ocean Beach celebrates Oktoberfest with a Mrs. and Mr. Oktoberfest contest, a sausage tossing competition, "Brat Trat" beach run, live music at the Beer Garden Band Slam and more.
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• Celebrating the nation's leading craft brewing destination, San Diego Beer Week returns Nov. 2 – 11, 2012 for a fourth year with a 10-day celebration of local craft beer and the region's thriving brewing culture. Last year's San Diego Beer Week boasted an estimated 20,000 attendees and nearly 400 events, ranging from beer dinners to meet and greets with local brewers. The annual event kicks off with a lively San Diego Brewers Guild festival featuring live music and concludes with an elegant Beer Garden party, where beers are paired with exceptional cuisine prepared by some of San Diego's leading chefs. The complete list of 2012 San Diego Beer Week events will be posted online at www.SDBW.org.
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• The San Diego Bay Wine & Food Festival, the largest wine and food festival in Southern California, returns Nov. 14 – 18, 2012 for five days of epicurean fun along San Diego Bay in downtown San Diego. The 9th annual event will offer cuisine from San Diego's best chefs and nearly 1,000 wines from around the world and feature cooking classes, special dinners and tasting events, including a Roy's Restaurant Tastemaker Dinner featuring Chef Roy Yamaguchi and wine pairings from Caymus Vineyard. Other signature events include an opening night celebration pairing food trucks with wines and spirits, a Master Sommelier blind tasting panel, a Celebrity Chef Luncheon and Big Bottle Live Auction and more. The 2012 festival is expected to draw more than 10,000 food and wine enthusiasts. Tickets are available at www.worldofwineevents.com.

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Happiness is calling in San Diego. For more information on San Diego's offerings, including exciting vacation packages and valuable coupons for attractions, restaurants and more, visit the San Diego Tourism Authority's website at www.sandiego.org or call 619-236-1212.

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