By Frank Sabatini Jr. | SDUN Reporter
Hillcrest welcomes Sloppy Burritos
Bay Area transplants Matt Belkin and Sylvia Szudelski debuted their first-ever restaurant venture last week in the Hillcrest strip plaza at Fourth and University avenues. Named Sloppy’s Burritos, the fast-casual eatery is described by Belkin as “Chipotle meets Whole Foods,” with a strong emphasis on local, organic ingredients. The menu offers five types of tortillas and several protein choices that include grass-fed beef, free-range chicken and organic tofu. Lard-free beans are also in the offing. Visit by Friday, March 15 and receive a free four-ounce serving of guacamole, made from avocados grown at an Escondido ranch, plus a side of non-GMO “Cabo chips.” 3884 Fourth Ave., 619-269-2697.
Salt & Cleaver to open by April 1
The vacant space left behind by Cote Sud on Fifth Avenue in Hillcrest makes way for Salt & Cleaver, an artisan sausage restaurant slated to open by April 1. Co-owner Galen Zanetakos says the idea came about based on the proliferation of so many burger joints popping up everywhere. “We wanted to do something different. And sausage is such an old, classic food,” he said. Some of the house-made specialties will include lobster sausage topped with shrimp mousse and rib eye steak sausage garnished with horseradish aioli. With more than a dozen other choices, customers can also imbibe from a full cocktail bar stocked with 50 beers on tap and bottled. Among the design features is a 19-foot perforated aluminum chandelier that runs the length of the bar. 3805 Fifth Ave. For updates, visit enjoysausage.com.
Chefs Feed app gives advice from local restaurateurs
A speedy source for dish and restaurant recommendations has arrived to San Diego via a free iPhone app called Chefs Feed, which relies on the trusty advice of well-known chefs, about 600 in all. Local contributors to the application include Chefs Deborah Scott of Indigo Grill y Island Prime/C Level; Jason McLeod of Underbelly, Craft & Commerce y Neighborhood; and Brian Malarkey of several area restaurants named after fabrics, including Searsucker. The app extends to dozens of cities throughout the U.S. and is available through iTunes. To download, visit chefsfeed.com.
Polite Provisions & National Egg Cream Day
From whoever comes up with designated days of the year celebrating certain foods, Friday, March 15 is National Egg Cream Day, and bartender Erick Castro of Disposiciones de cortesía in Normal Heights is paying tribute. In doing so, he’s slinging a selection of revived seltzer-based drinks such as the classic egg cream, a tropical phosphate and a frothy Balboa Park fizz using egg whites and baking spices. 4696 30th St., 619-677-3784.
Gastro trucks help prepare for Dining Out for Life
As a preliminary kickoff for Dining Out for Life San Diego on April 25, The San Diego LGBT Community Center is presenting Food Truck Fierceness in its parking lot from 5 to 8 p.m., Thursday, March 21. Participating gastro trucks include Chop Soo-ey, Pearson’s Cajun, Burger Lounge and more. Staffers from the Compañía cervecera Hillcrest will host the beer garden, and “dragioke” will be conducted by the rousing Dining Out for Life Divas. 3909 Center St., 619-692-2077.
True North, Urban Solace partner for four-course dinner
Expect some serious doses of barbecue, bourbon and cigar smoke at a special four-course dinner at 6 p.m., March 25 at Taberna del norte verdadero in North Park. Chef Matt Gordon of the adjoining Consuelo urbano restaurant will head the menu and pair each course with various bourbons. The cigar pairings are courtesy of David Mogilner of Racine and Larime in Old Town. The cost is $50. Reservations are required. 3815 30th St., 619-291-3815.
