{"id":230822,"date":"1969-12-31T00:00:00","date_gmt":"1969-12-31T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/food-and-drink-blotter-january-2019-2\/"},"modified":"1969-12-31T00:00:00","modified_gmt":"1969-12-31T08:00:00","slug":"food-and-drink-blotter-january-2019-2","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/food-and-drink-blotter-january-2019-2\/","title":{"rendered":"Food and Drink Blotter: January 2019"},"content":{"rendered":"

Por Frank Sabatini Jr.<\/p>\n

The address that housed the beloved Cafe Chloe<\/strong>, which closed last year after pioneering into the East Village back when the area was commercially barren, has been taken over by ramen master Sam Morikizono.<\/p>\n

Known for operating multiple locations of Tajima Ramen<\/strong> in and outside of San Diego \u2014 and also Cloak & Petal<\/strong> in Little Italy \u2014 the Japanese-born chef is supposedly leaning toward a menu that focuses on grilled meats, including premium cuts of beef. Still unnamed, the restaurant is due to open in late spring. 721 Ninth Ave<\/em>.<\/p>\n

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Forbes Magazine gave Lola 55<\/strong> in the East Village global recognition with a December article praising the taco shop\u2019s \u201cprogressive Mexican gastronomic experience\u201d and its \u201cdeep respect for regional ingredients.\u201d<\/p>\n

\"Food
Lola 55 and its chef, Andrew Bent, received some love from Forbes Magazine. (Courtesy of Bay Bird Inc.)<\/em><\/figcaption><\/figure>\n

The eatery, which opened less than a year ago, differentiates itself from other Mexican kitchens by using gourmet taco fillings such as rib eye, pork belly, local fish, rainbow cauliflower and more. The write-up also spotlights owner Frank Vizcarra\u2019s stint in the professional soccer world and his corporate vice-president roles with Pizza Hut and McDonald\u2019s. Kudos are given as well to executive chef Andrew Bent for his modern approach to taco-making. 1290 F. St., 619-542-9155<\/em>, lola55catering.com<\/em><\/a>.<\/p>\n

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Esteemed chef Anthony Sinsay cooked his last meal at jsix <\/strong>on New Year\u2019s Eve before leaving town to head the kitchen at Outlier<\/strong> in Seattle. The San Diego native joined Jsix at the Solamar Hote<\/strong>l more than two years ago and was lauded for injecting his Filipino roots into the menu. He takes to the Northwest a full resume of culinary experience that includes cooking gigs at Nobu Las Vegas,<\/strong> Harney Sushi<\/strong> in Old Town and Duke\u2019s La Jolla<\/strong>. His vacancy, according to a source, may take at least a month to fill. 616 J St., 619-819-9567<\/em>, jsixrestaurant.com<\/em><\/a>.<\/p>\n

\"Food
Local chef Anthony Sinsay of Jsix is heading to greener pastures. (Courtesy of the Nth Element)<\/figcaption><\/figure>\n

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\"Food
A cafe that focuses on matcha tea is heading to the East Village. (Google images)<\/em><\/figcaption><\/figure>\n

North Park\u2019s 2-year-old Santo Matcha<\/strong> is branching into the East Village in the coming months with a small cafe specializing in a variety of beverages made with trendy matcha tea. The green powdered product also shows up in a variety of treats and noshes. For this second location, we\u2019re told the design will be \u201cminimalist\u201d compared to the standout pink banquettes and tropical wallpaper at the original location. For reasons unknown to us, the new location is being kept a secret. santomatchasd.com<\/a>.<\/em><\/p>\n

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Self-serve beer taps are all the rage at WhipHand<\/strong>, a new Gaslamp Quarter restaurant and bar that bills itself as an \u201cAmerican brasserie.\u201d Headed by Grind & Prosper Hospitality, which also runs Miss B\u2019s Coconut Club<\/strong> in Mission Beach and Park 101<\/strong> in Carlsbad, the 2,000-square-foot space shows off wrought-iron elements and an open kitchen, not to mention a full bar rigged with 24 taps that customers maneuver for their pours.<\/p>\n

\"Food
Pour-it-yourself beer from 24 taps at WhipHand (Alternative Strategies)<\/em><\/figcaption><\/figure>\n

The food menu extends to lobster rolls, seafood pies, artisan sandwiches and fingers foods, all presented by culinary director Quinnton \u201cQ\u201d Austin, who applies some of his Louisiana roots to the cooking. 935 J St., 619-450-5515<\/em>, whiphandsd.com<\/em><\/a>.<\/p>\n

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The ever-evolving structure in the East Village that was The Carnation Milk Factory<\/strong> nearly 100 years ago is once again undergoing a conceptual transformation. What was most recently Harvest by the Patio<\/strong> by The Patio Group has been closed to make way for a February-March opening of de Himmelberg<\/strong>. The new venture is named after the late Joey Himmelberg, an avid surfer who was a close friend of the restaurant\u2019s group\u2019s CEO, Gina Champion-Cain.<\/p>\n

The re-branding will usher in a vintage rock n\u2019 roll theme, Himmel Brew beer, and casual bar fare using sustainable ingredients. 369 10th Ave.<\/em>, thepatiogroup.com<\/em><\/a>.<\/p>\n

\u2014 Frank Sabatini Jr puede ser contactado en fsabatini@san.rr.com<\/a>.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

By\u00a0Frank Sabatini Jr. The address that housed the beloved Cafe Chloe, which closed last year after pioneering into the East Village back when the area was commercially barren, has been taken over by ramen master Sam Morikizono.<\/p>","protected":false},"author":726,"featured_media":225723,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11558","_seopress_titles_title":"Food and Drink Blotter: January 2019","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11558],"tags":[],"class_list":["post-230822","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-mission-times-courier"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/230822","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=230822"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/230822\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/225723"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=230822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=230822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=230822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}