{"id":236150,"date":"2013-04-09T00:00:00","date_gmt":"2013-04-09T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/food-drink-blotter-april-2013\/"},"modified":"2013-04-09T00:00:00","modified_gmt":"2013-04-09T07:00:00","slug":"food-drink-blotter-april-2013","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/food-drink-blotter-april-2013\/","title":{"rendered":"Food & Drink Blotter April 2013"},"content":{"rendered":"

Frank Sabatini Jr. | Noticias del Centro<\/strong><\/p>\n

A new 60s-style cocktail lounge opened recently in the East Village with an exclusive capacity allowing only 40 to 50 customers in at a time. Named the Cat Eye Club<\/b>, the entrance is marked by a discrete red-leather door that leads inside to sofas, a fireplace and screens showing old black-and-white movies. The bygone era is further captured by classic cocktails and oldies music, including that of Motown. Patrons that arrive when the lounge is filled are called on their cell phones by staffers as they might decide to grab a bite at the nearby Mostrador de almuerzo de Lucky<\/b> o el burro ciego<\/b>, owned also by Good Time Design. The company plans to open yet another lounge in the vicinity later this year, named Pisos Moonshine<\/b>, which will supposedly boast the longest bar in Southern California. 370 Seventh Ave., 619-330-9509.<\/i><\/p>\n

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They\u2019re calling them \u201ccocktails that we\u2019ve never seen before.\u201d In its first revamp of the cocktail list in more than a year,\u00a0Craft and Commerce<\/b>\u00a0in Little Italy has just rolled out 14 new concoctions created by bar manager Ryan Fisher and the champion of the El Dorado Bartender Challenge, Christian Siglin, who also works at Craft. The latest libations include The Good Sinner (St. Germaine, absinthe, pineapple and champagne); The Odd Couple (rye whiskey, pear liqueur, Angostura bitters and mezcal) and the John Birch Fizz (bourbon, Galliano, sweet vermouth, egg whites and lemon).\u00a0675 W. Beech St., 619-269-2202.\u00a0<\/i><\/p>\n

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Cookbook author, restaurateur and reality TV personality Kevin Roberts is slated to open his far-out Kamikaze 7 Sushi Joint<\/b> on April 14. \u201cThink of it as Quentin Tarantino meets sushi,\u201d says Roberts, referring to a motif filled with samurai swords, giant murals and flat screens projecting Godzilla and Japanese fighting movies. Roberts, who also co-owns Taberna Gaslamp<\/b> y East Village Tavern+Bowl<\/b>, promises customers full interaction with his sushi chefs and a menu featuring Kobe beef from Japan and over a dozen different \u201csake bombs.\u201d 411 Market St., munchiestv.com<\/a>.<\/p>\n

\"Make<\/a>
Make your own tacos with a whole fried bass at SaltBox (Courtesy SaltBox)<\/figcaption><\/figure>\n

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Three restaurants are taking part in Arts Night Downtown, which showcases a variety of works by local artists to the tune of hosted appetizers and drink specials at each venue. The event takes place from 6 to 9 p.m., April 17, at RA Sushi San Diego<\/b> (474 Broadway), Saltbox Restaurant<\/b> (1047 Fifth Ave.) and Spike Africa's Fresh Fish Grill & Bar<\/b> (411 Broadway). Guests can begin at any location and then take part in a complimentary champagne toast at the end of the evening at Alexander Salazar Fine Art (640 Broadway). Admission is free, although RSVP is required by emailing to rsvp@thenthelement.com<\/a>.<\/p>\n

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With so few restaurants serving head-to-tail fish, SaltBox<\/b> has stepped up to the plate with a spring special called \u201cwhole bass taco Tuesdays.\u201d For $15, you get the entire fish served on a platter, plus black beans, avocado slices and house-made salsas and tortillas. A side of orange-cumin slaw is also thrown into the deal. All combined the meal feeds two people and is available from 5:30 p.m. to closing. 1047 Fifth Ave., 619-515-3003<\/i>.<\/p>\n

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Chef Aron Schwartz of cocina marina<\/b> has launched a weekly series of three and five-course pre-fixed dinners that will continue throughout the year. The menus are driven by seasonal ingredients and \u201cwhatever comes onto the market.\u201d With an impressive wine cellar on site, customers can opt to have their courses paired with the latest and greatest vintages. Ingredients highlighted during the month of April include Alaskan halibut, Colorado lamb, spring garlic, ramps and morel mushrooms. The cost is $45 for three courses (plus $25 with wine) and $65 for five courses (plus $35 with wine.) 333 W. Harbor Drive, 619-699-8222.<\/i><\/p>\n

 <\/p>\n

Frank Sabatini Jr<\/i> se puede alcanzar en <\/i>fsabatini@san.rr.com<\/i><\/a>. <\/i><\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Frank Sabatini Jr. | Downtown News A new 60s-style cocktail lounge opened recently in the East Village with an exclusive capacity allowing only 40 to 50 customers in at a time. Named the Cat Eye Club, the entrance is marked by a discrete red-leather door that leads inside to sofas, a fireplace and screens showing […]<\/p>","protected":false},"author":726,"featured_media":236151,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Food & Drink Blotter April 2013","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11600,11550],"tags":[],"class_list":["post-236150","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sdnews","category-top-stories"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/236150","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=236150"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/236150\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/236151"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=236150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=236150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=236150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}