Por Frank Sabatini Jr.
For those who have never had a White Castle burger, or long for one after moving here from points east, the company is making a grand presence at the upcoming Great American Foodie Fest on March 27-29 in the northwest parking lot of Qualcomm Stadium. The event brings together a mix of restaurants, specialty food vendors and dozens of “celebrity” food trucks spotlighted in recent years on The Food Network, The Cooking Channel and The Travel Channel. Among them are several local favorites such as Devilicious, Currywurst y Crepes Bonaparte.
They will be joined by nearly 50 other vendors of local and national origins as White Castle projects to sell 100,000 of its iconic mini burgers from a large cook station during the three-day festival, which is presented by Red Dragon LLC from Las Vegas. Cocktails, wine, beer and live entertainment will also be featured.
Admission is $8 a day or $13 for a weekend pass if purchased in advance at greatamericanfoodiefest.com. Gate prices are $10 and $15 respectively. Once inside, attendees purchase their meals and beverages a la carte from the vendors. Food items will average between $5 and $10. Hours are from 4 p.m. to midnight, March 27; noon to midnight, March 28; and noon to 8 p.m. on March 29.
A renewed concept is in store for Local Habit in Hillcrest as it reopens on March 28 with a “Cali-Creole” menu authored by consulting chef and Louisiana native Nick Brune. The restaurant has been under renovation for the past few months and will spring back to life with a sidewalk patio, rollup windows and a splashy mural created by acclaimed live artist Sean Dietrich. (Look for our full story about Local Habit’s rebranding in the March 27 issue of San Diego Uptown News.) 3827 Fifth Ave., 619-795-4770.
San Diego’s barbecue scene is about to expand when Wood Ranch BBQ & Grill finishes remodeling the space previously occupied by Randy Jones All American Sports Grill en el Hazard Center in Mission Valley. The Moorpark, California, chain makes its local debut in May with ribs, steaks, brisket, burgers, poultry and fish cooked over oak fire. A full bar using freshly squeezed fruit juices will also be in place, along with “tailgate service” that allows customers to pick up their orders from the restaurant’s parking lot before heading to the ball parks. 7150 Hazard Center Drive, Suite 215, woodranch.com.
After many delays, the long-awaited Heart and Trotter has opened in North Park with a meat case stocked with various cuts of chicken, beef, lamb and pork. The whole-animal butchery launched a couple years ago as an online meat supplier by college pals Trey Nichols and James Holtslag. It has since relied partly on funds raised through Kickstarter before it could move into a retail space. In addition to raw meats, customers can also purchase pates and head cheese prepared in-house. A beer and wine license is in the works as well as butchering classes that will begin in a couple months. 2855 El Cajón Blvd., 619-564-8976.
Patty Thongchua, the owner of Plumeria Vegetarian in University Heights and Asian Bistro in Hillcrest, is opening a third restaurant in Normal Heights in the next few months. She plans on naming it Chi, followed perhaps by “bistro” or “kitchen.” The menu will feature all-organic, largely vegetarian dishes with some poultry, eggs and fish sprinkled throughout it along with Thai influences. The space is located at the corner of Adams Avenue and Idaho Street.
What’s being touted as “the largest oceanfront sushi rooftop in San Diego” is Cannonball at Belmont Park in south Mission Beach, due to open April 1. Overlooking the boardwalk, the 9,400-square-foot space will be marked by aquatic-themed design elements and a glass-enclosed “sushi cube” for diners wishing to partake in traditional Japanese rolls. The restaurant will also feature an array of share plates capturing Pacific Rim specialties along with craft cocktails tailored to oceanfront lounging. 3105 Oceanfront Walk, 858-228-9304.
Tin Can Ale House in Bankers Hill has changed its mode of operation slightly under the new name of Balboa Bar & Grill. According to managing partner Tom Logsdon, “We’ve done away with the canned beer concept and stepped up our cocktail game quite a bit,” adding that the specialty list features old classics with modern twists. Having “warmed up” the interior as well, Logsdon’s hot-selling burgers (beef or black bean) served on locally baked bolillo rolls remain in place. 1863 Fifth Ave., 619-955-8525.
—Frank Sabatini Jr. puede ser contactado en [email protected].
