{"id":232816,"date":"2015-03-13T00:00:00","date_gmt":"2015-03-13T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/dining-out-in-san-diego-march-13-2015\/"},"modified":"2015-03-13T00:00:00","modified_gmt":"2015-03-13T07:00:00","slug":"dining-out-in-san-diego-march-13-2015","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/dining-out-in-san-diego-march-13-2015\/","title":{"rendered":"Salir a cenar en San Diego \u2013 13 de marzo de 2015"},"content":{"rendered":"

Mission Valley\u2019s brewery-restaurant, Gordon Biersch<\/strong><\/a>, has refreshed its menu with a renewed focus on creative chef-driven items that appeal to modern tastes. Among the new additions: a fris\u00e9e salad dressed in a warm bacon vinaigrette and topped with tomatoes, bacon, Brie, saut\u00e9ed crimini mushrooms and a fried egg;

\"Gordon<\/a>
Jumbo shrimp in a Woodford Reserve bourbon glaze (Courtesy Gordon Biersch)<\/figcaption><\/figure>a series of entrees made with a Woodford Reserve bourbon glaze and served with brown rice pilaf, quinoa and kale; and a pizza smothered in white herb sauce and topped with Gruyere cheese, crispy pancetta, caramelized onions, roma tomatoes and chives.
\n5010 Mission Center Road, 619-688-1120<\/em>. \u2014Jeremy Ogul<\/em><\/p>\n
\n

Selina Khan says of her new Pakistani-Indian restaurant in Hillcrest: \u201cIt\u2019s a campaign for real curry, the way we make it at home in Pakistan.\u201d Since opening House of Khan<\/strong><\/a> in early February in the space formerly occupied by Mama Testa<\/strong>, the full-service restaurant has been serving lunch and dinner Tuesday through Sunday. The big sellers so far are kabob rolls and chicken curry plates. \u201cEverything\u2019s made in-house,\u201d assures Khan, who started the business several years ago as a pop-up eatery in the College Area. In her new space, she\u2019s installed industrial lighting and artwork from the subcontinent. 1417 University Ave., 760-580-9024<\/em>. \u2014Frank Sabatini, Jr.<\/em><\/p>\n

\n
\"Mess<\/a>
Mess Royale will import its bagels from Montreal-based St. Viateur. (Courtesy Flickr user bokchoi-snowpea via Creative Commons)<\/figcaption><\/figure>\n

San Diegans can soon add \u201cCanadian\u201d to their list of ethnic dining options when Mess Royale Poutine & Bagels<\/strong> opens in Hillcrest in late March (and hopefully no later). The much-anticipated eatery, conceived by an entrepreneur from northeast Canada, will offer poutine made in classic French-Canadian style, which translates to cheese curds and light-brown gravy lopped onto a pile of French fries. Fancier versions using lobster and grilled chicken will be available as well, along with sandwiches made with bagels shipped in from the St. Viateur<\/strong> bakery of Montreal. 142 University Ave<\/em>. \u2014F.S.<\/em><\/p>\n

\n

The recently opened tasting room in North Park by Rip Current Brewing<\/strong><\/a> now offers salads, sandwiches, pizzas and small plates from Sublime<\/strong>, a local vendor that operates the property\u2019s kitchen. In addition, the San Marcos-based brewer has just re-introduced its lauded double IPA, Red Flag. The tasting room will officially hold its grand opening sometime in March and plans to add five more handles to the dozen-plus lineup. 4101 30th St., 619-793-4777<\/em>. \u2014F.S.<\/em><\/p>\n

\n
\"Fairweatherweb\"<\/a>
The Singapore sling at Fairweather (Courtesy H2 Public Relations)<\/figcaption><\/figure>\n

While two-thirds of the country recovers from a brutal winter, cocktail wizard Anthony Schmidt has rolled out a new menu of \u201cdrinks-from-sunny-places\u201d at Fairweather, <\/strong>the rooftop bar overlooking the gates of Petco Park. Among the newcomers Schmidt resurrected and revised from old cocktail journals is the \u201ctropical itch,\u201d a Hawaiian bourbon-rum concoction with fresh pineapple that reportedly became the first cocktail served with a paper umbrella. Others include classic Caribbean pi\u00f1a coladas, Trader Vic mai tais and pre-World War I Singapore slings. 795 J St., 619-255-6507<\/em>. \u2014F.S.<\/em><\/p>\n

\n
\"Juniper<\/a>
Chef Richard Blais leads the kitchen at Juniper & Ivy. (Photo by Tim King)<\/figcaption><\/figure>\n

The powerhouse culinary team at Juniper & Ivy<\/strong><\/a>, which includes celebrity chef Richard Blais of Top Chef All-Stars, has introduced a multi-course \u201cLeft Coast\u201d tasting menu available to eight guests only at 6 p.m. every Thursday. The intimate meals feature locally sourced ingredients, with each weekly menu created on the whims of the chefs. The cost is $95 per person or $155 if opting for various alcohol pairings. 2228 Kettner Blvd., 619-269-9036<\/em>. \u2014F.S.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Mission Valley\u2019s brewery-restaurant, Gordon Biersch, has refreshed its menu with a renewed focus on creative chef-driven items that appeal to modern tastes. Among the new additions: a fris\u00e9e salad dressed in a warm bacon vinaigrette and topped with tomatoes, bacon, Brie, saut\u00e9ed crimini mushrooms and a fried egg;<\/p>","protected":false},"author":726,"featured_media":232817,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11557","_seopress_titles_title":"Dining Out in San Diego \u2013 March 13, 2015","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11557,11551],"tags":[],"class_list":["post-232816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-mission-valley-news","category-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/232816","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=232816"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/232816\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/232817"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=232816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=232816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=232816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}