Fresh Ice Cream in Hillcrest
The legacy of an Ohio homemaker has reached the Mercado HUB Hillcrest with the recent opening of Handel’s Homemade Ice Cream.
The company’s roots date back to 1945, when the late Alice Handel made small batches of ice cream for residents of her Youngstown neighborhood. In the summer, she would incorporate into the dessert fresh fruits from her backyard. The ice cream was eventually sold from her husband’s nearby gas station before outlets began appearing nationwide.
More than 100 flavors have since been developed, and the Hillcrest opening marks Handel’s third location within the city of San Diego. It is designed as a walk-up, featuring four service windows that face out to Cleveland Avenue.
Made daily, some of the flavor choices that go beyond the standard options include Key Lime pie, orange cream, peanut butter parfait, black cherry, banana cream pie, pistachio, chocolate malt, and more. 1080 University Ave., Suite H107, 619-310-6609, handelsicecream.com.
For the love of chicken
Celebrity chef Sam Zien (a.k.a. Sam the Cooking Guy) shines the spotlight on poultry at his new eatery called CooCoo’s Nest, located in the Little Italy Food Hall. He took over the space previously occupied by Langosta malvada de Maine.
Zien ups the ante on fried chicken with a menu that takes on bold flavors and unique constructs. His crispy chicken tenders land in sandwiches, salads, or plated alongside fries and dipping sauces.
The “Hot Southern Sweetie” sandwich, for example, features hot honey, pickles and Calabrian chili aioli on a house-made buttermilk biscuit. A heartier option is the “Mac Daddy,” which comes with house mac-and-cheese placed atop the chicken, along with garlic aioli. It’s served on a brioche roll.
CooCoo’s Nest opens daily at 11 a.m., and closes at 8 p.m., Sunday through Thursday, and 9 p.m., Fridays and Saturdays. 550 W. Date St., 619-269-6725, ittleitalyfoodhall.com.
Vegans unite
The inaugural San Diego Vegan Festival takes place from 11 a.m. to 4 p.m., April 15, at San Diego’s Waterfront Park along the Downtown harbor.
The event has been in the works for several years by a team of local vegans intent on educating the public about the vegan lifestyle while also showcasing the growing number of vegan-related businesses throughout Southern California.
After forming the non-profit organization, Vegano en San Diego, the group was about to present its first festival in 2020, but had to cancel when the global pandemic hit.
Its upcoming re-launch welcomes a bevy of culinary participants that include the woman-owned Maya’s Cookies, Flavors of East Africa, Uprising Pizza, y donna jean – all locally based. Among the regional companies taking part are House of Bao, The Radical Beet, y FlavorLab.
Craft juice drinks and packaged food goods will also be sold. Entry into the festival is free. 1600 Pacific Highway, veganinsandiego.com.
Burger mania
The popular Bonehead Burger Co. is operating as a pop-up from 5 to 8 p.m. every Thursday at Seek Beer Co. en Parque Norte.
Since opening a home base in the Barrio Food Hub (2707 Boston Ave.) in Barrio Logan a while back, the veteran and Latine-owned company has been gaining word-of-mouth steam for its juicy, flavorful, all-American burgers, which many consumers rate as “San Diego’s best.” It is also known for its dramatic “Big Schulte” burger, which features six smashed patties, American cheese, pickles, onions, lettuce and Bonehead’s coveted secret house sauce. (Gasp!)
The menu extends to veggie patties, loaded fries, and Tater Tots. 3052 El Cajon Blvd., 858-522-9527, boneheadburgers.com.
A 10-seat sushi house opens in Bankers Hill
The new and exclusive Kinme Omakase in Bankers Hill is up and running on Wednesdays through Sundays, when guests are afforded “an immersive Japanese dining experience” conceived by powerhouse chef duo Shihomi Borillo and Chef Nao Ichimura of Azuki Sushi.
They bring to the table seasonal ingredients and premium fish selections sourced directly from world renowned Toyosu fish market in Tokyo, as well as local purveyors from within a 90 mile radius. The concept currently involves 10 meticulously crafted courses served in two seatings (at 5 and 8 p.m.) and within a 900-square-foot space tailored for only 10 guests at a time.
The cost is $175 per person. 2505 Fifth Ave., 858-947-1518, kinmeomakase.com.
