{"id":238246,"date":"2016-02-05T00:00:00","date_gmt":"2016-02-05T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/food-and-drink-blotter-feb-2016\/"},"modified":"2016-02-05T00:00:00","modified_gmt":"2016-02-05T08:00:00","slug":"food-and-drink-blotter-feb-2016","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/food-and-drink-blotter-feb-2016\/","title":{"rendered":"Food and Drink Blotter: Feb. 2016"},"content":{"rendered":"

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

Unlike so many other designated food and drink \u201cholidays\u201d that go largely unnoticed, a number of restaurant and bar owners throughout San Diego are rising to the occasion for National Margarita Day<\/strong>, which this year falls on Feb. 22.<\/p>\n

\"Margarita\"<\/a>
Hail to the margarita (Photo by Frank Sabatini Jr.)<\/figcaption><\/figure>\n

The cocktail\u2019s genesis remains disputed. Some say it traces back to a Tijuana bar in the late 1930s; others claim Dallas socialite Margarita Sames invented the drink at her vacation home in Acapulco a decade later. Whatever the case, a few Downtown establishments are paying tribute in the weeks ahead.<\/p>\n

En Don Chido<\/strong> in the Gaslamp Quarter, the drink is receiving a South American twist with the use of Kaapa Pisco Rum instead of customary tequila. At the nearby Commons Bar<\/strong>, jalapenos, fresh lime, and cilantro are among the ingredients comprising the \u201cskinny scorpion\u201d margaritas. And over at Sally\u2019s Seafood on the Water<\/strong> en el Manchester Grand Hyatt<\/strong>, expect to see tropical margaritas constructed with mango puree, gold tequila, Cointreau, and house-made margarita mix.<\/p>\n

\n
\"Pipirins<\/a>
A carne asada meal at the new Pipirins (Courtesy Cook + Schmid)<\/figcaption><\/figure>\n

A fast-casual restaurant specializing in carne asada opened Jan. 21 in Downtown. Touted as an authentic Guadalajaran eatery, Pipirins<\/a><\/strong> gives customers a taste of the seasoned beef seared over open flames rather than on a flat grill for achieving what its native Guadalajara owners describe as \u201ccampfire flavor.\u201d Everything is cooked to order, including other meat dishes such as chicken and strip loin asado. 531 Broadway, Suite B, 619-795-6960<\/em>.<\/p>\n

\n
\"Jsix<\/a>
Turducken beyond the holidays at Jsix (Courtesy the Nth Element)<\/figcaption><\/figure>\n

Chef Christian Graves of jsix<\/a><\/strong> has introduced a few mid-winter dishes that include a standout three-bird turducken, an ambitious dish seen normally around Thanksgiving in select kitchens and butcher shops. Think turkey stuffed with chicken and duck, and served with red-eye gravy and black-eyed peas. The dish sells for $27. Other newcomers to the dinner menu are smoked apple-cured trout salad, burrata cheese puffs, and meatball-stuffed quail. Calle J 616, 619-531-8744<\/em>.<\/p>\n

\n

As of February, Seasons 52<\/a><\/strong> en The Headquarters at Seaport<\/strong> has begun serving Sunday brunch from 10 a.m. \u2013 1 p.m., with a menu featuring brick-oven brioche French toast, baked eggs in sweet pepper sauce, eggs Benedict, and smoked salmon flatbread. The brunch is available so far only at this location within San Diego County. 789 W. Harbor Drive, 619-702-0052<\/em>.<\/p>\n

\n

Revered for its Tuscan-style cuisine, Acqua Al 2<\/strong> in the Gaslamp Quarter has closed its doors after operating in the heart of the Gaslamp Quarter since 2000. The restaurant, headed by Chef Martin Gonzalez, became the sister operation to the original namesake establishment in Florence, where Gonzalez spent time training. Word has it that he will return to his roots in Mexican food with a possible new venture yet to be announced. 322 Fifth Ave<\/em>.<\/p>\n

\n

Little Italy\u2019s hotspot for Latin American cuisine, Sirena Gourmet Latin Seafood<\/strong>, has temporarily closed its doors for a re-branding that includes a new name, Sirena Cocina Latina<\/strong>. The restaurant is expected to reopen within the first week of February with a brighter color palette, new design features, and a full liquor license. In addition, Chef Jaime Chavez has revised the menu with \u201caccessible\u201d dishes stamped with Chilean, Peruvian and Mexican influences. 1901 Columbia St., 619-564-8970<\/em>.<\/p>\n

\n

The Westgate Hotel<\/strong> y Old Harbor Distillery<\/strong> have teamed up to present the San Diego Masters\u2019 Cocktail Challenge<\/a> at 6:30 p.m., March 5, in the hotel\u2019s Versailles Ballroom. Nearly 10 mixologists are taking part, including Irving Gonzalez of The Westgate<\/strong>,\u00a0Stephen Kurpinsky of George’s at the Cove<\/strong>,\u00a0Mark Broadfoot of Galaxy Taco<\/strong>, Nick Messenia of Sycamore Den<\/strong>, and more.\u00a0The competition will spotlight Old Harbor\u2019s new cold-pressed coffee liqueur named Ampersand, which was formulated in conjunction with Coffee & Tea Collective<\/strong>.<\/p>\n

Tickets are $56 per person, which includes two cocktails and appetizers. Or for those wishing to sample from each competitor, the cost is $96 per person. 1055 Second Ave., 619-557-3655<\/em>.\u00a0<\/em><\/p>\n

\u2014Frank Sabatini Jr puede ser contactado en <\/em>fsabatini@san.rr.com<\/em><\/a>.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

By Frank Sabatini Jr. Unlike so many other designated food and drink \u201cholidays\u201d that go largely unnoticed, a number of restaurant and bar owners throughout San Diego are rising to the occasion for National Margarita Day, which this year falls on Feb. 22.<\/p>","protected":false},"author":816,"featured_media":233404,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Food and Drink Blotter: Feb. 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":[11547,11600],"tags":[],"class_list":["post-238246","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\/238246","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=238246"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/238246\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/233404"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=238246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=238246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=238246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}