Frank Sabatini Jr. | Noticias del Centro
The newly appointed general manager at Noble Experiment, Trevor Easter, has rolled out a slate of signature cocktails that rely on under-utilized spirits and ingredients he discovered while bartending at several establishments in San Francisco. The “Son of a Gun,” for example, blends house-made almond liqueur (orgeat) with Jamaican rum and herby Angostura bitters. He’s also using summer-fresh peaches in a bourbon-based julep as well as fino sherry and yellow chartreuse for a stirred-gin cocktail called Nome. 777 G St., 619-888-4713.
Ethnically diverse dishes incorporating organics at the peak of their season appear in newly introduced three-course dinners tailored for the month of August at Caja de sal. The $35 meals, conceived by Chef de Cuisine Jeremiah Bryant, include items such as charred kale salad with strawberries, Belgian-style mussels with fingerling potato chips and summer squash risotto harboring fresh herbs. The pre-fixed meals are available from 3 to 11 p.m. daily through the end of the month. Infused rums and tequilas also appear in several new cocktails. 1047 Fifth Ave., 619-515-3093.
El tan esperado Florent Restaurant & Lounge recently grand opened in the two-level space that previously operated as Jimmy Love’s. Housed in a landmark structure that once served as a bank, a jail and San Diego’s City Hall, the 8,000-square-foot hotspot was designed by Michael Soriano, who meshes a bygone style with edgy modern élan. Executive Chef Rich Sweeny of R Gang Eatery in Hillcrest heads the menu, which includes dishes such as duck confit hash served during weekend brunch and pork tomahawk chops and pan-roasted trout available during nightly dinners. 672 Fifth Ave., 619-595-0123.
Restaurateur Alex Thao of Rama y Lucky Lui’s has launched a third Downtown venture called Saja Kitchen, promoted as “an amplified Korean bistro.” Small plates include Korean pancakes with citrus soy sauce, tofu stew, short ribs and classic hotpots. Helming the menu is Executive Chef Jason Velasquez, formerly of Katsuya. The 2,200 space features an exhibition kitchen and sidewalk patio. 417 Fourth Ave., 619-566-9449.
The iconic Indigo Grill in Little Italy has undergone a complete remodel under the direction of acclaimed San Diego designer Philippe Beltran. The redo ushers in sleek industrial elements set against blue-indigo colors, plus an expanded al fresco terrace and fire pits. Founding Chef Deborah Scott brought in seasoned Chef James Maitland to help execute a revised menu of inventive Latin-inspired dishes. They include anticucho boards, quesdo fundido using melted petit Basque cheese with house-made chorizo — and for the adventurous — tamarind-jalapeno glazed pig tails. 1536 India St., 619-234-6802.
Coming in spring of next year to a swath of new public spaces that are under development by the North Embarcadero Visionary Plan along Harbor Drive is Carnitas’ Snack Shack. The 750-square-foot walk-up will feature a similar pork-centric menu seen at its other locations in North Park and Del Mar. Chef-owner Hanis Cavin, who recently won the bid to operate near the foot of Broadway, assures that his popular “triple threat” sandwich stacked with pork schnitzel, pulled pork and bacon, will carry over.
—Frank Sabatini Jr puede ser contactado en [email protected].
