Por Frank Sabatini Jr.

The “for lease” banner hanging alongside Olympic Café in the Mextex strip plaza on University Avenue at Texas Street has generated public concern the 30-year-old Greek restaurant is closing. Owner John Kotselas said that isn’t the case, although there is a possibility he will move to a different North Park location.

“The landlord [Peggy Shapiro] isn’t renewing our long-term lease, and we’re only on a temporary lease right now,” he added. “She’s doing that to all of the tenants in the plaza for some reason. If she doesn’t negotiate, we’ll move.”

Kotselas runs the popular eatery with his wife, Donna, who makes all of the desserts. In addition, their sons work off and on for the business, which Kotselas said attracts about 300 customers a day. 2340 University Ave., 619-692-9082, olympiccafesd.com.

Brunch service was recently introduced at Vinavanti Urban Winery in Hillcrest. The menu was conceived by winemaker Eric Van Drunen and general manager Adrienne Goppold. Their dishes include a charcuterie plate; orange French toast with maple brandy sauce and almond cream; and the “S&P,” which is house-cured salmon accompanied by a curry potato pancake. In addition, all sparkling wines are $5 off. Brunch is served inside the winery and on the patio from 11 a.m. – 2 p.m., Saturdays and Sundays. 1477 University Ave., 619-484-6282, vinavantiurbanwinery.com.

As of March 2, Heat Bar & Kitchen in Hillcrest became Pardon My French Bar & Kitchen, a new venture by Eric Fillion and his wife, Lindsey. The couple recently purchased Heat from Sam Khorish and Pasqual Courtin, who opened the radiantly lit restaurant a few years ago after operating Urban Grind in the same space. “We love this place so much that we’re going to make only minor changes with the community in mind,” said Fillion, who plans on adding a “European vibe” through music, art, a boutique wine list, and a few French dishes that will include Croque-monsieur (and Madame) sandwiches and duck confit poutine. The Fillions have been active in the art world for the past several years in their efforts to spotlight various artists through social events at local hotels and restaurants. 3797 Park Blvd., 619-546-4328.

Bears San Diego will hold their annual chili cookoff from 2 – 5 p.m. March 20, at Bar y parrilla Redwing in North Park. Patrons pay $5 to sample the recipes and vote on their favorites. The event benefits Special Delivery, The Trevor Project and The Sisters of Perpetual Indulgence. 4012 30th St., 619-281-8700, redwingbar.com.

Ken Cassinelli of the former Apertivo in North Park has launched a catering business that specializes in many of the dishes diners came to know during the eight years he ran the restaurant — homemade ravioli, chicken Marsala, braised lamb shank and more.

“I’m making food with fresh ingredients and old-fashion recipes, just like I did at Apertivo,” Cassinelli said. “I can also do Spanish, German, Mexican, corned beef and cabbage, you name it.”

Known for its Italian tapas, Cassinelli closed Apertivo three years ago after moving the business from 30th Street to El Cajon Boulevard. 619-261-0987, apertivocatering.com.

More than 50 reputable wineries are taking part in the inaugural Uncorked San Diego Wine Festival, from 1 –5 p.m., April 2, at Embarcadero Marina Park Norte. They include Foxglove, Laird, Fritz, Napa Cellars, and more. The event will also feature live music and about 10 food trucks such as Devilicous, Cousins Maine Lobster and Buona Forchetta. Admission is $55 for 2 p.m. entry; and $65 for VIP entry an hour earlier. Both include wine tastings. Food will be sold separately. 400 Kettner Blvd., uncorkedfestivals.com.

Smoked turkey legs, St. Louis-style ribs and candied sweet potatoes are among the down-home dishes that have arrived to the Gaslamp Quarter, via the new Bugsy’s BBQ. Helming the menu is Pitmaster Jacob Greene, an expert in regional barbecue who has worked in restaurants throughout the country specializing in smoked meats. House-made pies are also in the offing.

The restaurant, which was previously home to Urban Bar and Lounge, features an Old West theme boasting large flat screens and a full bar slinging unique cocktails such as smoked brisket martinis and the bourbon-based Lucky Luciano with pineapple juice and smoked lemon. 827 Fifth Ave., 619-235-8700, bugsysbbqsd.com

Nosh Delicatessen in Little Italy has re-branded to Carnivore Sandwich, which recently opened an additional location Downtown, at 317 10th St., and will soon open an express outlet at 707 Broadway, inside the Chase Bank building.

The eateries are owned by Chicago native Bas Emini, whose father ran more than 20 delis in the Midwest. Joining the list of New York and Jewish-style sandwiches piled with meats imported from back East, are stuffed avocados as well as paninis, clubs and melts. Original location: 670 West B St., 619-795-7002, carnivoresandwich.com.

Coming in March to The Headquarters at Seaport Village es Flour & Barley Brick Oven Pizza, which will also feature Italian-inspired appetizers, salads and entrees along with barrel-aged cocktails and a comprehensive beer program totaling 150 drafts, bottles and cans. The restaurant first launched in Las Vegas a couple years ago, and has become known for its wood-fried pizzas made with high-gluten All Trumps Flour. 789 W. Harbor Drive, flourandbarley.com.

Grant Grill’s “chef de bar” Cory Alberto has introduced several new cocktails inspired by his favorite jazz and blues musicians. Listed under a special menu titled, “Kind of Blue,” they include creations named after Howlin’ Wolf (Johnny Walker Red, bitters and cigar foam); Ella Fitzgerald (Remy Martin 1738, rosewater, tangerine and prosecco); and Ali Farka (Avua cachaca, lime, acai puree and Aquavit). Another named Wipeout, pays tribute to surf guitarist Dick Dale via a tiki-style recipe combining rum, mescal, sherry and absinthe with pineapple and lime. 326 Broadway, 619-744-2077, grantgrill.com.

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