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<\/a>Since launching last year in Las Vegas, its arrival to Downtown San Diego this fall will mark the establishment\u2019s first expansion. 789 W. Harbor Drive<\/em>, flourandbarley.com<\/a>.<\/em><\/p>\n Double honors were given to el burro ciego<\/a><\/strong> of the East Village at the second annual Ceviche Showdown, held Aug. 23, at 57 grados<\/strong> in Middletown. The contest involved nine other competing restaurants such as puesto<\/strong>, Sirena Gourmet Latin Seafood Restaurant<\/strong> y Old Town Mexican Caf\u00e9<\/strong>, each showcasing a recipe that ranged from traditional to contemporary.<\/p>\n The Burro\u2019s fruity-minty-spicy ceviche constructed with mixed seafood garnered both the People\u2019s Choice Award and the Judges\u2019 Award. Executive Chef Todd Nash said the victories may likely prompt him to add the ceviche onto his menu, which already features a classic Baja version with white shrimp and bay scallops. 639 J St., 619-795-7880<\/em>.<\/p>\n Not to be confused with the Broken Yolk Caf\u00e9<\/strong>, a chain of greater magnitude known as Another Broken Egg Caf\u00e9<\/a><\/strong> will roll into San Diego County with 12 locations over the next five years. The first outlet is due to appear \u201csometime in 2016,\u201d said a rep from the Florida-based company, adding that Downtown is one of the prime areas being scouted.<\/p>\n With only one California location in Burbank, the multi-store expansion is being spearheaded by David Lee, a U.S. Army veteran and past franchisee of multiple Subterraneo<\/strong> sandwich shops throughout the country. He\u2019s also considering locations in Mission Valley, Pacific Beach and La Jolla.<\/p>\n Founded in 1996, the chain is known for its upscale, Southern fare and currently has 50 locations in several states. anotherbrokenegg.com<\/a>.<\/p>\n A splashy, boozy farewell to summer is in store at Rooftop600<\/strong> en andaz san diego<\/strong><\/a>, as partygoers gather for its annual Labor Day rooftop party, from 1 to 7 p.m., Sept. 6. Hosted cocktails made with Icelandic Reyka Vodka will be served during the first hour, followed by non-hosted drinks and bottle service, a taco station and live DJs. Pool attire is permitted. General admission is $20. 600 F St., 619-849-1234<\/em>.<\/p>\n Look for \u201ctriple threat\u201d pork sandwiches, carnitas tacos and super-stacked BLTs served in front of the B Street Cruise Ship Terminal<\/strong> as Carnitas Snack Shack<\/a><\/strong> rolls in its new food truck from 10 a.m. to sunset, Wednesdays through Sundays. The North Park-based eatery will operate the mobile offshoot until moving into an additional \u201cshack\u201d early next year at nearby North Embarcadero, a waterfront improvement project still under construction. 1050 N. Harbor Drive<\/em>, carnitassnackshack.com<\/a>.<\/em><\/p>\n Congratulations to Wendy Shoemaker of cocina marina<\/a><\/strong> en el Marriot Marquis Puerto deportivo de San Diego<\/strong> hotel. Since joining the restaurant as lead sommelier in April, she recently earned the distinction of advanced sommelier after passing an arduous three-day exam required by the Court of Master Sommeliers. Shoemaker offers wine tastings from various regions of globe from 6 to 7 p.m., every Wednesday at the restaurant. And thanks to a modern dispensing system known as Coravin, she also oversees a program that allows guests to purchase high-end wines by the glass that are normally available only by the bottle. 333 W. Harbor Drive, 619-699-8222<\/em>.<\/p>\n As of press time, Table No. 10<\/strong>\u2019s website was up, the phone line and voice mail were operating, and its Facebook page hadn\u2019t been taken down. Yet its property owner Cooper McLaughlin and chef-partner, Jason Gethin, have abandoned the East Village premises along with their entire staff. The remodeled warehouse restaurant operated for about a year, and closed suddenly on Aug. 2. It was supposedly due to reopen on Aug. 15 after maintenance issues were addressed. Sadly, there\u2019s still no sign of life inside as rumors persist that irreconcilable differences between Gethin and McLaughlin have fueled a permanent shutdown. 369 10th Ave., 619-550-1262<\/em>.<\/p>\n Whiskey master Ed Adams will present some of the latest and greatest whiskey releases from around the globe during a special four-course meal created by Chef Fabrice Hardel of The Westgate Hotel<\/a><\/strong>. The event takes place Sept. 18 in the hotel\u2019s elegant Le Fontainebleau Room<\/strong>, starting with a cocktail reception at 6:30 p.m.<\/p>\n Adams is a graduate of the Malt Advocate Course from the Royal Lochnagar Distillery in Scotland, and he also studied the craft in Ireland, Canada and the U.S. Included in his lineup is a rare single-barrel bottling of Crown Royal.<\/p>\n The cost of the dinner with pairings is $99, plus tax and gratuity. 1055 Second Ave., 619-238-1818<\/em>.<\/p>\n There are numerous Downtown kitchens taking part in the 11th annual Semana del restaurante de San Diego<\/a><\/strong>, to be held Sept. 20-27. Meal options feature two-course lunches priced at $10, $15 or $20, plus three-course dinners ranging from $20 to $50. Among those taking part within the city\u2019s central core are Cowboy Star Restaurant and Butcher Shop<\/strong>; Garage Kitchen + Bar<\/strong>; Fogo de Chao Brazilian Steakhouse<\/strong>; The Melting Pot<\/strong>; Nobu San Diego<\/strong>; Oceanaire Seafood Room<\/strong>; Bandar<\/strong>; and more than a dozen others. Countywide, nearly 180 establishments are participating.<\/p>\n No passes or tickets are required, although organizers encourage diners to make advanced reservations at the restaurants they choose to visit. For more information, visit sandiegorestaurantweek.com<\/a>.<\/em><\/p>\n
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Shack (Photo by Frank Sabatini Jr.)<\/figcaption><\/figure>\n
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