Por Frank Sabatini Jr.

Brothers Pietro and Dario Gallo, a vegan and carnivore respectively, are opening Cívico 1845 in Little Italy in mid-May after operating a restaurant in their native Cosenza, Italy for a few years.

The 1,500-square-foot space, pronounced CHEE-vee-ko, replaces Zia’s Bistro and will offer a menu inspired partly by Pietro’s veganism. For all of the dishes, however, they promise a repertoire of authentic, yet contemporary Italian cuisine with a healthy slant. 1845 India St., civico1845.com.

A fiesta celebrating Cinco de Mayo will take over the courtyard at The Headquarters at Seaport District from 4 – 10 p.m., May 5, with cocktails, live Latin music and $2 tacos presented by puesto. In addition, churros from nearby Donut Bar will be available. (To learn more about Puesto’s cutting-edge tacos, check out our dining review in this issue.) 789 W. Harbor Drive, 619-233-8880.

Tijuana-style hot dogs, ahi tacos and french fries crowned in either truffle butter or New York strip steak are among the sinful savories baseball fans will find at The Patio in Left Field, which opened this season in Petco Park’s left field sections 128 and 228. The walk-up kitchen offers ample patio seating. The venture is operated by The Patio Group, which also runs The Swell Café & Coffee Roasting Company throughout the stadium, in addition to restaurants in Pacific Beach and Mission Hills. 100 Park Blvd., thepatiorestaurants.com.

Termed by some as “the Coachella of bacon,” the third annual Bacon and Barrels festival returns to San Diego from noon to 5 p.m., May 9, at the Embarcadero Marina Park South, where dozens of local chefs will incorporate the cured meat into a variety of sweets and savories. Wineries, breweries and small-batch distilleries from Southern California will also be on-site, doling samples of their latest and greatest releases in addition to cooking demos, culinary competitions and live music. General admission is $50 or $20 for designated drivers. A portion of proceeds will benefit under-served children and the Create Community Foundation. 1 Marina Park Way, baconandbarrels.com.

Exclusive wines from Napa Valley’s Domaine Carneros will be paired to a four-course dinner available from 5:30 –10 p.m., May 12, at 1500 Ocean en el Hotel del Coronado. Among the matchups are 2012 Palmer Chardonnay poured with Pacific halibut served with basil and heirloom tomatoes from the hotel’s garden, and 2012 Estate Pinor Noir served with braised beef cheeks and foie gras. The cost is $150 (or $95 without the wine pairings.) 1500 Orange Ave., 619-522-8490.

Breakfast on the bay at Manchester Grand Hyatt comes with a renewed look and menu since the hotel recently gave its Seaview Restaurant an extensive remodel. Open to visitors and locals alike, the space was transformed from multi to single level, with a coastal design flowing out to an expansive bayfront patio. New dishes include lump crab eggs Benedict, pancakes with bacon sticks and several cocktails. Hours are from 6:30 a.m. – 11 a.m. Monday through Friday, and until 11:30 a.m. on Saturdays and Sundays. One Market Place, 619-619-358-6735.

Chef de cuisine Sam Burman of conceder parrilla recently left San Diego with wife and baby to be closer to family in Chicago. The former Hillcrest resident, known for his backyard pit-smoking and for helping to modernize Grant Grill’s menu over the past year, is reportedly eyeing a still-undisclosed project after he settles into his new digs. Executive Chef (and avid fisherman) Mark Kropczynski will oversee the menu until a replacement is made. 326 Broadway, 619-744-2077.

Chef Christian Graves of jsix is continuing his series of “Chew” cooking classes at 6 p.m., every Tuesday during the month of May. Held in the restaurant’s lounge, participants are afforded a meal and two drinks from the bar. The lineup features cures, cultures and canning on May 12; pickles three ways on May 19 and preserves on May 26. The cost is $40 per class. Then starting June 1, Graves will hold a series of collaborative dinners with other local chefs at 6 p.m. every Monday through June 29. Each four-course dinner will focus on a particular theme or ingredient, kicking off with lobster. The price is $40. Reservations are required. Calle J 616, 619-531-8744.

The chefs at Caja de sal are gearing up for their traditional spring pig roast, which kicks off at 1 p.m., May 17 at the Summer Salt Pool Lounge atop Hotel Palomar. This year’s event spotlights Henebery Whiskey, which will appear in cocktails, including a free one offered to arriving guests. In addition to meat from the whole-roasted porker, the meal comes with corn bread and locally grown veggies such as heirloom beans and braised greens with house-cured bacon. The cost is $20. 1047 Fifth Ave., (fourth floor) 619-515-3003.

—Frank Sabatini Jr. puede ser contactado en [email protected].