{"id":233393,"date":"2016-03-11T00:00:00","date_gmt":"2016-03-11T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/dining-out-in-san-diego-march-11-2016\/"},"modified":"2016-03-11T00:00:00","modified_gmt":"2016-03-11T08:00:00","slug":"dining-out-in-san-diego-march-11-2016","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/dining-out-in-san-diego-march-11-2016\/","title":{"rendered":"Dining Out in San Diego \u2013 March 11, 2016"},"content":{"rendered":"

Adding to the roster of incoming tenants to Estaci\u00f3n de la libertad<\/strong> are Barra de jugos Nekter<\/strong>, a national chain, and p\u00e1jaros sucios<\/strong>, a homegrown eatery rooted in Pacific Beach that specializes in chicken wings and craft beer. Both are due to take residence on the property this summer. In the meantime, look for March-April openings at Liberty Station of Fireside by the Patio<\/strong>, Mercado p\u00fablico de la libertad<\/strong> y buona forchetta<\/strong>, as well as Rep\u00fablica del desayuno<\/strong> in late spring. estaci\u00f3ndelibertad.com<\/a>.<\/em><\/p>\n

\n
\"The<\/a>
The \u201cS&P\u201d plate for brunch at Vinavanti Urban Winter (Photo by Heather Newman)<\/figcaption><\/figure>\n

Brunch service was recently introduced at Vinavanti Urban Winery<\/strong> 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 \u201cS&P,\u201d 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. \u2013 2 p.m., Saturdays and Sundays. 1477 University Ave., 619-484-6282<\/em>, vinavantiurbanwinery.com<\/a>.<\/em><\/p>\n

\n
\"Duck<\/a>
Duck confit poutine to join menu at Pardon My French Bar & Kitchen, which has replaced Heat Bar & Kitchen (Courtesy of Delfe Group)<\/figcaption><\/figure>\n

As of March 2, Heat Bar & Kitchen<\/strong> in Hillcrest became Pardon My French Bar & Kitchen<\/strong>, 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<\/strong> in the same space. \u201cWe love this place so much that we\u2019re going to make only minor changes with the community in mind,\u201d said Fillion, who plans on adding a \u201cEuropean vibe\u201d 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<\/em>.<\/p>\n

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\"Barbecue<\/a>
Barbecue with traditional fixings (Courtesy of Bugsy\u2019s BBQ)<\/figcaption><\/figure>\n

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\u2019s<\/strong> BBQ<\/strong>. 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.<\/p>\n

The restaurant, which was previously home to Urban Bar and Lounge<\/strong>, 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<\/a><\/em><\/p>\n

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\"Pizza<\/a>
Pizza at New York West restaurant (Photo by J.T. Meadows)<\/figcaption><\/figure>\n

A sister restaurant to Manhattan of La Jolla<\/strong> opened recently in front of the Embassy Suites<\/strong> by Hilton<\/strong> at 601 Pacific Highway. Co-owner Brian O\u2019Donnell says New York West<\/strong> is an informal version of his fine-dining La Jolla steakhouse and focuses on casual Italian dishes and New York-style thin-crust pizza. Complete with a full cocktail bar and 20 beer taps, the space\u2019s Big Apple theme is still shaping up as O\u2019Donnell plans on decorating further with black-and-white photographs of New York buildings and celebrities. 619-819-7091<\/em>; nywsd.com<\/a>.<\/em><\/p>\n

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Busalacchi Restaurants has closed its 12-year-old Po Pazzo<\/strong> in Little Italy to make way for Barbusa<\/strong>, which will replace traditional Italian dishes with \u201cmodern Sicilian\u201d cuisine. The menu is still in the works, and the re-branded endeavor is slated to open sometime in May. 1917 India St., busalacchirestaurants.com<\/a>.<\/p>\n

\u2014Frank Sabatini Jr puede ser contactado en <\/em>fsabatini@san.rr.com<\/em><\/a>.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Adding to the roster of incoming tenants to Liberty Station are Nekter Juice Bar, a national chain, and Dirty Birds, a homegrown eatery rooted in Pacific Beach that specializes in chicken wings and craft beer. Both are due to take residence on the property this summer. In the meantime, look for March-April openings at Liberty […]<\/p>","protected":false},"author":726,"featured_media":233394,"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 11, 2016","_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-233393","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\/233393","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=233393"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/233393\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/233394"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=233393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=233393"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=233393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}