{"id":236616,"date":"2013-12-08T00:00:00","date_gmt":"2013-12-08T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/food-and-drink-blotter-2\/"},"modified":"2013-12-08T00:00:00","modified_gmt":"2013-12-08T08:00:00","slug":"food-and-drink-blotter-2","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/food-and-drink-blotter-2\/","title":{"rendered":"Food and Drink Blotter"},"content":{"rendered":"

Por Frank Sabatini Jr.<\/p>\n

The name isn\u2019t changing, but the interior of jsix<\/b> is. And rather drastically, we\u2019re told. Since holding its \u201clast supper\u201d on Dec. 1, the popular East Village restaurant located on the ground floor of Hotel Solamar<\/b> has temporarily shut its doors until mid-February. Executive Chef Christian Graves is helping to oversee the redesign, which will result in a more refined and less whimsical motif, and with a larger bar and a cozier dining room. The goal is to match the vibe of the restaurant to that of the East Village. Graves\u2019 menu will remain pretty much the same, but with additional shareable plate options. Calle J 616, 619-531-8744<\/i>.<\/p>\n

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If you haven\u2019t poked into Caja de sal<\/b> recently, its upper-level dining room was moved to street level in November and with an enclosed sidewalk patio to boot. The restaurant and bar lounge are now one cohesive space, where a newly revised menu has been rolled out by Chef du Cuisine Jeremiah Bryant. Among his tantalizing new additions are poblano waffles with mole chicken, burrata fondue and a quinoa Waldorf salad. 1047 Fifth Ave., 619-515-3003<\/i>.<\/p>\n

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Considered the highest rooftop bar on the West Coast, Altitude<\/b> en el San Diego Marriot Gaslamp Quarter<\/b> willbe conjoined in mid-December by a new, separate venue named City Sights<\/b>. Situated 22 floors above street level, the space replaces a fitness center and will be marked by a glass-enclosed balcony and a lounge filled with modern, modular furniture. The panoramic views go without saying. 660 K St., 619-696-0324<\/i>.<\/p>\n

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Attention carnivores. Coronado will see its first modern-day steakhouse arrive in March as construction gets underway for STAKE Chophouse + Bar<\/b>, a venture launched by Blue Bridge Hospitality Group<\/b>. The restaurant will shy away from the classic white-linen feel of other steakhouses while offering guests a variety of contemporary options that will extend to seafood dishes as well. The 4,600-square-foot property was previously occupied by Ristorante La Terrazza<\/b>. 1309 Orange Ave.<\/i><\/p>\n

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French-inspired cuisine and rivers of bubbly will converge at the upcoming Encore Champagne Bar & Dining Room<\/b>, due to open by late December in the Gaslamp Quarter. Overseeing the concept development is Ken Irvine, owner and chef of Bleu Boheme<\/b> in Kensington. His executive chef pick for Encore is Ryan Studebaker, who previously worked at Solace y el sal\u00f3n Moonlight<\/b> in North County and has helped open wine and champagne bars in New York and Paris. The venture will occupy a double storefront in the historic Hill Building. 545 F. St., 619-752-0081.<\/i><\/p>\n

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\"A
A Kebob plate (Courtesy BAM Communications)<\/figcaption><\/figure>\n

The flames are burning into the wee hours at The Kebob Shop<\/b> in the East Village, which just began catering to late-night club crawlers by staying open until 2:30 a.m. on Fridays and Saturdays. The eatery, which specializes in shawarma, rotisserie plates and authentic doner kebobs, previously closed at 10 p.m. on weekends. 630 Ninth Ave., 619-525-0055.<\/i><\/p>\n

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For those counting calories, Chef Paul Rinaudo of Spike Africa\u2019s Fresh Fish Bar & Grill<\/b> has introduced a variety of seafood, meat and dessert items totaling 600 calories or less. Dishes include grilled mahi Vera Cruz; ginger chicken skewers with veggies and cashews; and fresh berries and cream parfaits with toasted almonds. 411 Broadway, 619-795-3800<\/i>.<\/p>\n

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\"Cheese
Cheese fondue will be the focus of an upcoming class at Venissimo’s Downtown location. (Photo by Frank Sabatini Jr.)<\/figcaption><\/figure>\n

Tis the season for fondue, which will be the focus of a class held at Venissimo Cheese\u2019s<\/b> newest location in The Headquarters at Seaport District<\/b>. Attendees will also learn the ins and outs of making raclette, another Swiss favorite involving the namesake cheese melted over potatoes. The class, which concludes with dessert fondue, is scheduled from 6:30 to 8 p.m., Dec. 11. The cost is $50 per person. 789 W. Harbor Drive, 619-358-9081<\/i>.<\/p>\n

Frank Sabatini Jr<\/i> se puede alcanzar en <\/i>fsabatini@san.rr.com<\/i><\/a>. <\/i><\/p>","protected":false},"excerpt":{"rendered":"

By Frank Sabatini Jr. The name isn\u2019t changing, but the interior of Jsix is. And rather drastically, we\u2019re told. Since holding its \u201clast supper\u201d on Dec. 1, the popular East Village restaurant located on the ground floor of Hotel Solamar has temporarily shut its doors until mid-February. Executive Chef Christian Graves is helping to oversee […]<\/p>","protected":false},"author":816,"featured_media":236617,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Food and Drink Blotter","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11600],"tags":[],"class_list":["post-236616","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-sdnews"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/236616","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=236616"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/236616\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/236617"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=236616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=236616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=236616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}