{"id":233803,"date":"2016-12-09T00:00:00","date_gmt":"2016-12-09T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/dining-out-in-san-diego-dec-9-2016\/"},"modified":"2016-12-09T00:00:00","modified_gmt":"2016-12-09T08:00:00","slug":"dining-out-in-san-diego-dec-9-2016","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/dining-out-in-san-diego-dec-9-2016\/","title":{"rendered":"Dining Out in San Diego \u2014 Dec. 9, 2016"},"content":{"rendered":"

By Frank Sabatini, Jr.<\/p>\n

A cafeteria-style restaurant featuring scratch cooking with locally sourced ingredients opened Nov. 28 in the Hotel Circle space previously occupied by Adam\u2019s Steak & Eggs<\/strong>.<\/p>\n

\"Crust<\/a>
Crust Kitchen brings high-end cafeteria food to Hotel Circle. (Photo by Frank Sabatini, Jr.)<\/figcaption><\/figure>\n

Named Crust Kitchen<\/strong>, owners Steve Abbo and Andy Hirmez designed the restaurant with busy hotel visitors in mind while catering also to locals with elegant displays of salads, pizzas, sandwiches, roasted meats, side dishes and desserts. Customers queue up in line and point to the items they want to purchase, much like the system in place at Lemonade<\/strong> en Hillcrest.<\/p>\n

Abbo and Hirmez also own the adjoining Travel Mart<\/strong> (formerly Albie's Beef Inn<\/strong>) and Value Liquor and Mini Mart<\/strong> next door. 1201 Hotel Circle South, 619-501-1112<\/em>, crustkitchen.com<\/em><\/a>.<\/em><\/p>\n

\n

San Diego-based Primos Management has opened Primos Public Corner<\/strong>, a full-service restaurant and bar in Mission Valley\u2019s Fenton Marketplace<\/strong>. The company operates more than 20 fast-casual eateries under the name Primos Mexican Food<\/strong>, although this is its first large-scale establishment, said chief marketing officer James Quijano.<\/p>\n

In addition to a wide selection of Baja-style cocktails and craft beers, the food offerings include everything from mole french fries and bourbon-Sriracha flautas to New York strip tacos and fire-roasted chile rellenos. 2401 Fenton Pkwy., Suite 104, 619-684-5777,<\/em> primospc.com<\/em><\/a>.<\/em><\/p>\n

\n
\"Ribs<\/a>
Ribs are all the rage in December. (Courtesy Wood Ranch BBQ & Grill)<\/figcaption><\/figure>\n

Giant short ribs will be introduced at Wood Ranch BBQ & Grill<\/strong> in Mission Valley, beginning Dec. 9.<\/p>\n

\u201cWe take the whole rib bones from certified Angus beef and then smoke them for many hours over pecan wood\u201d says Wood Ranch\u2019s director of culinary development Alex Benes, adding that each rib measures about 10 inches long, holds 14-plus ounces of meat and feeds two people. Sold singly for $33 with a shareable side dish \u2013 mashed potatoes, broccoli, peanut coleslaw or mac n\u2019 cheese \u2013 they\u2019re available Fridays through Sundays. 7510 Hazard Center Drive, 619-764-4411<\/em>, woodranch.com<\/em><\/a>.<\/em><\/p>\n

\n
\"Welcome<\/a>
Welcome back, New Orleans Creole Caf\u00e9! (Photo by Frank Sabatini, Jr.)<\/figcaption><\/figure>\n

After an eight-month closure, Mark W. Bihm and his husband, Humberto Villegas, will reopen their New Orleans Creole Caf\u00e9<\/strong> in Old Town by early December. The tucked-away restaurant, which occupies two historic structures for a dining room and kitchen, received permanent foundations and new wiring and drainage systems. In addition, the buildings have been repainted, new corbels were added, and the dining room\u2019s front porch was expanded.<\/p>\n

\u201cThe property is back to its 1860s glory,\u201d Bihm said, adding that new pasta dishes will be added to the menu, and he will soon begin bottling and selling the restaurant\u2019s Cajun-style barbecue sauce, which originates from a family recipe. 2476 San Diego Ave., 619-542-1698<\/em>, neworleanscreolecafe.com<\/em><\/a>.<\/em><\/p>\n

\u2014Frank Sabatini Jr. puede ser contactado en <\/em>fsabatini@san.rr.com<\/em><\/a>.<\/em><\/p>\n

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By Frank Sabatini, Jr. A cafeteria-style restaurant featuring scratch cooking with locally sourced ingredients opened Nov. 28 in the Hotel Circle space previously occupied by Adam\u2019s Steak & Eggs.<\/p>","protected":false},"author":816,"featured_media":233804,"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 \u2014 Dec. 9, 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-233803","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\/233803","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\/816"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=233803"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/233803\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/233804"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=233803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=233803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=233803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}