{"id":238442,"date":"2016-05-06T00:00:00","date_gmt":"2016-05-06T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/food-and-drink-blotter-may-2016\/"},"modified":"2016-05-06T00:00:00","modified_gmt":"2016-05-06T07:00:00","slug":"food-and-drink-blotter-may-2016","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/food-and-drink-blotter-may-2016\/","title":{"rendered":"Food and Drink Blotter: May 2016"},"content":{"rendered":"

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

After a string of delays that prevented Du-Par\u2019s Restaurant & Bakery<\/strong> from opening in the Gaslamp Quarter last year, the famous 24\/7 diner is currently slated to open in mid-May. Founded in 1938 in Los Angeles, the company shuttered its Point Loma location in October in preparation for the move. Spokesperson Biff Naylor said work crews are putting the finishing touches on the new space, which will include tufted booths and wool carpeting that was milled in London. \u201cWe\u2019re going for an old-fashioned look,\u201d he said.<\/p>\n

\"Du-Par\u2019s<\/a>
Du-Par\u2019s chocolate meringue pie and others coming to Downtown (Photo by
Frank Sabatini Jr.)<\/figcaption><\/figure>\n

The menu will uphold its list of longstanding favorites for breakfast, lunch and dinner, including pancakes served with clarified butter, hot sandwiches, savory beef stew, and an extensive variety of pies baked daily.<\/p>\n

\u201cWe even make our own ice cream and jams,\u201d Naylor added. \u201cIn the old days, you had to.\u201d 440 J St., 619-255-8775<\/em>.<\/p>\n

\n

Rumors that Pan Bon<\/strong> in Little Italy changed its name and concept are untrue. However, the giant caf\u00e9 and deli \u2014 famous for its breads, pizzas and desserts \u2014 has introduced the name Romeo and Juliet<\/strong> to the full-service restaurant area in the back of the dining hall, which didn\u2019t previously stand out to customers. The owners also implemented a low partition to better define the space and they\u2019ve added new dishes to the existing menu such as braised duck ravioli and pan-seared beef tenderloin. 1450 Kettner Blvd., 619-928-6157<\/em>, panbon.us<\/a>.<\/em><\/p>\n

\n
\"Jade<\/a>
Jade Griego is the new executive chef
at Stella Public House & Halcyon.
(Courtesy Citrus Public Relations)<\/figcaption><\/figure>\n

The owners of the dual-restaurant concept in East Village, Stella Public House <\/strong>y Halcyon<\/strong>, have brought on new Executive Chef Jade Griego, a native of Ohio who worked locally at Prepkitchen<\/strong> y Barbarella\u2019s Restaurant & Bar<\/strong>. Griego will further develop Stella\u2019s \u201cfarm-to-table\u201d pizzas and evolving brunch fare while enhancing the caf\u00e9-style offerings at Halcyon. The restaurants are located in the same building and overlook Fault Line Park. They also offer patio seating. 1429 Island Ave., 619-234-0808<\/em>, stellapublichouse.com<\/a>.<\/em><\/p>\n

\n
\"Bay<\/a>
Bay Area crabs have made a comeback.
(Google)<\/figcaption><\/figure>\n

Los cangrejos Dungeness de las aguas de la Bah\u00eda de San Francisco han regresado despu\u00e9s de una prohibici\u00f3n temporal y llegaron este mes a Parrilla de agua<\/strong> in the East Village, as well as to its sister restaurants, Casa del pescado del rey<\/strong> in Mission Valley and Carlsbad. The ban began in November, when waters in and around the Bay Area showed high levels of domoic acid, a naturally occurring neurotoxin produced by algae that had infiltrated the crustaceans.<\/p>\n

The ban, however, was lifted for safe consumption in early April, and the crabs are now available on cold shellfish platters, in cioppino soup and as entr\u00e9es at Water Grill. They also appear several ways at both locations of King\u2019s Fish House. A company rep said the seasonal crabs should hopefully stick around through the end of spring, or while supplies last. 615 J St., 619-717-6992<\/em>, watergrill.com<\/a>.<\/em><\/p>\n

\n
\"Brian\u2019s<\/a>
Brian\u2019s 24 has introduced new pork
dishes, including this Cuban sandwich.
(Cortes\u00eda de Estrategias Alternativas)<\/figcaption><\/figure>\n

The menu at Brian\u2019s 24<\/strong> just became a little plumper with new dishes involving pork. They include herb-roasted pork loin Benedict, roast pork hash, pork loin dinners, and Cuban sandwiches on pressed hoagie rolls containing pork loin, hickory-smoked ham, pickles and Swiss cheese. The restaurant is open 24\/7. 828 Sexta Avenida, 619-702-8410<\/em>, brians24.com<\/a>.<\/em><\/p>\n

\n

It isn\u2019t Memorial Day weekend without SummerSalt Pool Bar & Lounge\u2019s <\/strong>annual pig roast, which will be held from 4 \u2013 7 p.m. in the pool area atop Hotel Palomar<\/strong>. Admission is $15, which includes the pork and several side dishes. Price specials on drinks using Cruz Tequila, Amador Whiskey and Sugar Island Rum will be in the offing as well. 1047 Fifth Ave., 619-515-3000<\/em>, hotelpalomar-sandiego.com<\/a>.<\/em><\/p>\n

\n

Coming perhaps to the Gaslamp Quarter is Potbelly Sandwich Shop<\/strong>, a national chain born in Chicago during the 1970s that is preparing to debut in San Diego later this year. Jackson Lewis of the public relations team said the company is eyeballing a host of locations throughout metro San Diego, including a space near the corner of Sixth Avenue and B Street. In addition to a plethora of made-to-order sandwiches such as mushroom melts, meatball, and smoked ham, the shops also serve soups, salads and milkshakes. potbelly.com<\/a>.<\/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. After a string of delays that prevented Du-Par\u2019s Restaurant & Bakery from opening in the Gaslamp Quarter last year, the famous 24\/7 diner is currently slated to open in mid-May. Founded in 1938 in Los Angeles, the company shuttered its Point Loma location in October in preparation for the move.<\/p>","protected":false},"author":816,"featured_media":238443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Food and Drink Blotter: May 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-238442","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\/238442","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=238442"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/238442\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/238443"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=238442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=238442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=238442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}