![\"Dining](\"https:\/\/missionvalleynews.com\/wp-content\/uploads\/2018\/06\/Del-Mar-Fair-cotton-candy-ice-cream-sandwich.jpg\")
<\/a>On the liquid side of things, there will be plenty of suds and spirits for the tasting as the grounds make way for the San Diego International Beer Festival<\/strong> (June 15-17) and the Distilled Spirit and Cocktail Festival<\/strong> (June 23). 2260 Jimmy Durante Blvd., Del Mar, 858-755-1161<\/em>, sdfair.com<\/em><\/a>.<\/p>\n _____________________________________________________________<\/p>\n The food court on the second level of centro comercial valle de la moda<\/strong> will soon feature its first-ever cheesesteak tenant. Charley\u2019s Philly Steak<\/strong>s is due to open by mid-July, according to franchisee John-John Kim, who previously ran restaurants in China and South Korea. The space was last occupied by Muscle Beach Lemonade & Hot Dogs<\/strong>. Charley\u2019s spans the globe with 500 locations and features a variety of cheesesteaks made with beef or chicken. 7007 Friars Road, Suite 925<\/em>, charleys.com<\/em><\/a><\/p>\n _____________________________________________________________<\/p>\n The new El Tianguis<\/strong> in North Park has one of the most straightforward menus of any Mexican eatery in San Diego. Aside from agua frescas, horchata and sodas, customers are faced with four easy meal decisions: beef, chicken, potato or lentil-quinoa rolled tacos. They\u2019re served with or without sour cream, cheese, lettuce, salsa and guacamole. The quaint space captures the vibrant colors of Mexico\u2019s markets and bazaars, which are known as tianguis throughout Latin America.<\/p>\n The eatery is owned by Oscar Ancira, whose family founded the highly successful Deli Mex<\/strong>, a wholesaler and manufacturer that supplied taquitos to retailers mainly in markets west of the Mississippi. Ancira says that when his family sold the business in 2001, they were making 2 million rolled tacos a day, hence the idea to open an eatery specializing in \u201cwhat I know best.\u201d 2810 El Cajon Blvd., 619-677-3581<\/em>, eattaquitos.com<\/em><\/a><\/p>\n _____________________________________________________________<\/p>\n What the heck is a glampisphere, you ask? The answer lies in North Park\u2019s Air Conditioned Lounge<\/strong>, which opened a groovy, outdoor space tailored for private events and business meetings. It features an elevated bar, retro-style tables and chairs, and a soothing waterfall. Situated on the building\u2019s back patio, the glampishere was created expressly to \u201cignite creativity and spark conversation among guests,\u201d according to Air Condition\u2019s public relations team. 4673 30th St., 619-535-6007<\/em>, glampisphere.space.<\/em><\/p>\n _____________________________________________________________<\/p>\n High-butterfat decadence has descended on the Gaslamp Quarter with the recent arrival of Cali Cream<\/strong>, a walk-up ice cream shop featuring nearly 70 flavors every day. The business is owned by Ken Schulenburg (aka Scoop Dogg) and Juliana Ortiz, both of whom worked in the retail industry and call themselves \u201cfoodies by nature.\u201d<\/p>\n The ice cream is made onsite and uses pure sugar, natural colorings and regionally sourced ingredients. Aside from several dairy-free options, the ice creams ring in at 16 percent butterfat (12 percent is the average in commercial brands). In addition, the large selection stays exclusively within the sweet category.<\/p>\n \u201cWe\u2019re staying away from all the crazy stuff and letting Salt & Straw<\/strong> have that part of the market,\u201d said Schulenburg, referring to certain savory flavors found at the Little Italy ice cream parlor.<\/p>\n Cali Cream\u2019s dreamy concoctions include Red Dawn (black raspberry and chocolate truffles); Death by Chocolate (dark chocolate with fudge ripples and brownies); and peanut butter with salted fudge. 425 Market St., 619-450-4078<\/em>.<\/p>\n<\/a><\/a><\/a>