By Frank Sabatini Jr. | Uptown News Food Briefs
Restaurateur and former “Top Chef” contestant Frankie Terzoli tells us he’s taking over the Park Boulevard address that formerly housed Perdón mi francés. The venture, Fishmonger’s 2.0, is due to open in early October. It’s a carryover from his original Middletown concept that operated as Fishmonger’s Market & Seafood Bar within the recently shuttered 57 Degrees.
The seafood-centric restaurant, he says, will feature the same menu as before, but with some Baja-inspired dishes added into the mix along with a weekend brunch menu. Also, look for Terzoli competing on Food Network’s “Beat Bobby Flay” in the coming weeks. 3797 Parque Blvd..
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Además, el popular refrigerio brasileño conocido como pao de queijo se está abriendo paso lentamente en los hogares de San Diego con la distribución ampliada de "Brazi Bites". A partir del 1 de octubre, las bolas de pan de tapioca con queso se pueden encontrar en las secciones congeladas de San Diego. Costco ubicaciones, incluida la tienda en Mission Valley. Una vez exclusivos de los restaurantes brasileños, los orbes sin gluten están hechos con harina de tapioca y quesos rallados. Cuando se hornean, lucen la ligereza de los panecillos recién hechos. El fabricante con sede en Oregón ya aseguró el producto en Alimentos integrales en Hillcrest, y la mayoría ralphs y Coles puntos de venta en Uptown y más allá. brazibites.com.
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San Diego’s first omakase-only sushi bar recently opened in the Convoy district to the tune of timed, detailed meals served in an intimate setting. Launched by acclaimed sushi chef John Hong (aka Chef Kappa), Hidden Fish encourages guests to defer to the chef for choosing their dishes, hence the term “omakase,” which translates from Japanese to, “I’ll leave it up to you.”
The intimate restaurant has only 13 seats and conducts orchestrated meals that run for either 30 or 90 minutes. 4764 Convoy St., 858-210-5056, hiddenfishsushi.com.
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Normal Heights’ flagship Italian restaurant, DiMille’s, is celebrating its 40th anniversary with a recreated menu from 1978 that features attractive discounts on pizzas and classic pasta dishes such as lasagna, ravioli, fettuccine Alfredo, linguine with clams, and more.
The family-run restaurant was founded as a deli and small eatery by the late Maria and Dominic DiAnna along with their three sons, Mike, Jim and Joe. They named it after Maria’s maiden name and turned it into a full-service restaurant a few years later.
The anniversary deals are available from 3–7 p.m., Monday through Wednesday until Oct. 24. Mike DiAnna said customers will save more than 50 percent on the selected dishes, which feature Italian torpedos for $4.99, medium cheese pizzas for $6.75, and chicken Parmesan for $11.95.
Wrapping up the celebration is a free, public party from 6–9 p.m. on Oct. 26 at the restaurant’s patio and bar. Select beverages, appetizers and pasta samples will be complimentary as a live DJ spins ’70s music. 3492 Adams Ave., 619-283-3153, dimilles.com.
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Hurra por el whisky saturado aeroclub! Contrary to rumors that the 71-year-old dive bar in Middletown would be razed, its legacy will live on thanks to a property takeover by Chad Cline and his cousin Jason Nichols, both of whom operate other urban hot spots such as The Waterfront Bar & Grill, hombre lobo y Banzai.
“Hemos estado yendo al Aero Club durante mucho tiempo y pensamos que el propietario se lo iba a vender a los desarrolladores”, dijo Cline. “Tiene mucha historia y decidimos que sería una pena dejarlo pasar”.
La adquisición entra en vigencia el 1 de octubre y Cline promete aprovechar el enorme inventario de whisky del bar. Actualmente, los estantes contienen más de 1,200 etiquetas diferentes acumuladas por el ex propietario Bill Lutzius, quien luego abrió Bar y parrilla del barrio chino in City Heights.
Cline agregó que la mayor parte del personal se mantendrá.
“Los empleados conocen bien el whisky. No tenemos intención de entrar allí y comenzar de cero”. 3365 Calle India, 619-297-7211, aeroclubbar.com.
—Frank Sabatini Jr. puede ser contactado en [email protected].
