By Frank Sabatini Jr. | Uptown News
Restaurateur Raj Syal says the concept for his new parrilla de fuego de roca in Hillcrest “doesn’t exist anywhere else.” Indeed, his eclectic menu looks promising. At the center of the kitchen is an artisan grill filled with hot stones that is used for cooking flatbreads to order. The hot, fresh bread encompasses everything from burgers and chipotle chicken to Jack cheese with green onions. It also serves as an accouterment to grass-fed beef kabobs, carne asada and chicken with lemon-cilantro buerre blanc sauce.
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Located in the former Kasi eatery, Syal also operates an Indian restaurant in Los Angeles and has owned Italian and Mexican kitchens. As the bill of fare shows, he is trained in both Eastern and Western cuisine. 3803 Fifth Ave., 619-295-8555.
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After making her mark at restaurants like The Glass Door en la Pequeña Italia, Cosmopolitan in Old Town, The Shores in La Jolla and the former Laurel in Bankers Hill, Chef Amy DiBiase sails in to De marea at the west shore of Paradise Point Resort & Spa in Mission Bay. Situated in a former private residence built by Hollywood producer Jack Skirball in the 1960s, the 3,000-square-foot restaurant opened on April 10 to the tune of modern seafood dishes, chicken confit, ricotta gnudi, a variety of oysters and more. 1404 Vacation Road, 858-274-4630.
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A series of intimate mixology classes at Disposiciones de cortesía in Normal Heights kicked off on April 7 with “cocktails 101,” which repeats on May 19 and June 9. Utilizing Polite’s award-winning bar setup, stocked with house-made bitters and syrups, general manager and partner Erick Castro will lead groups of 12 into making three classic cocktails while covering the tools of the trade. Classes will be held from 6 to 8 p.m. The cost is $60 per person. Early reservations are recommended. 4696 30th St., 619-677-3784.
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From whoever decides what foods we pay tribute to throughout the calendar year, April is National Grilled Cheese Month. And Cocina Urbana in Bankers Hill is showing off a recipe for the occasion. In a decadent twist, the chef offers a construct of buffalo mozzarella and Asiago on Parmesan butter-crusted lemon bread. 505 Laurel St., 619-239-2222.
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The brew master dinner series at Punto de referencia público in North Park continues as Executive Chef Amanda Baumgarten teams up with a beer maker from Hess Brewing Co. at 6:30 p.m. on April 16. The four-course dinner paired to beer tastings and a digestif at the end will be held inside Waypoint’s newly constructed private dining area dubbed “the bear den.” The cost is $65 per person. 3794 30th St., 619-255-8778.
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Through at least the next month, Bite San Diego will conduct walking culinary tours along El Cajon Boulevard to five restaurants from 6 to 9 p.m. every Wednesday. The 1.5-mile hike features stops at The Lafayette Hotel, Flavors of East Africa, Labios, ¡Tigre! ¡Tigre!, el Chicken Pie Shop y Pizzeria Luigi’s. Each restaurant will offer generous samples of their signature dishes and/or beverages. Guests will also learn about the history of the establishments along the way. Tickets are $65 per person. Advanced reservations are required. 619-634-8476; www.bitesandiego.com.
