{"id":238895,"date":"2017-01-06T00:00:00","date_gmt":"2017-01-06T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/food-and-drink-blotter-january-2017\/"},"modified":"2017-01-06T00:00:00","modified_gmt":"2017-01-06T08:00:00","slug":"food-and-drink-blotter-january-2017","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/food-and-drink-blotter-january-2017\/","title":{"rendered":"Food and Drink Blotter: January 2017"},"content":{"rendered":"

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

Coronado-based Blue Bridge Hospitality, which operates Mercado p\u00fablico de la libertad<\/strong> en Point Loma, ha reconfigurado su ancla Restaurante Mess Hall<\/strong> to accommodate three new concepts: the fast-casual food and drink area called bar comedor<\/strong>, el Bar de contrabandistas de uvas<\/strong> vino y tapas, y Pi barra<\/strong>, que se especializa en pizzas rectangulares al estilo romano. El mercado, que abri\u00f3 en marzo, alberga actualmente a 30 vendedores. 2820 Carretera hist\u00f3rica de Decatur<\/em>,\u00a0libertadpublicmarket.com<\/a>.<\/em><\/p>\n

Saltbox Dining & Drinking<\/strong> en Hotel Palomar<\/strong> is currently in transition to become Curadero,<\/strong> which its promoters are describing before it opens in a couple months as \u201ca celebration of soulful Mexican street food in a vibrant, modern interior.\u201d The concept will incorporate braised and roasted meats, ceviches, a taco window, Mexican craft beers, Baja wines, and specialty cocktails. During the renovation, guests can take advantage of the hotel\u2019s rooftop deck for drinks and munchies. 1047 Fifth Ave., 619-515-3000<\/em>, hotelpalomar-sandiego.com<\/a>.<\/em><\/p>\n

An iconic seafood restaurant to close its doors (Courtesy Anthony\u2019s Fish Grotto)<\/figcaption><\/figure>\n

The longstanding Anthony\u2019s Fish Grotto<\/strong> perched along the Embarcadero will officially shutter Jan. 31. The establishment, which opened as a 16-seat diner at Downtown\u2019s Old Ferry Landing in 1946, moved to its current location in 1965. But in a Port of San Diego bidding process for redevelopment, it lost its lease to The Brigantine Inc., which will reportedly modernize the space with a fresh restaurant concept.<\/p>\n

In commemoration of Anthony\u2019s final month on the waterfront, the restaurant plans on conducting free raffles for dinners at its La Mesa location (9530 Murray Drive) and may also offer throwback prices on signature dishes, such as the revered clam chowder. 1360 N. Harbor Drive, 619-232-5103<\/em>, anthonysfishgrotto.com<\/a>.<\/em><\/p>\n

Ahi chamuscado a 57 grados (Foto de Russ Kindom)<\/figcaption><\/figure>\n

Los lugare\u00f1os y sus amigos o familiares que lleguen a la ciudad a trav\u00e9s del Aeropuerto Internacional de San Diego tienen derecho a una copa de cerveza o vino a la mitad del precio normal en 57 grados<\/strong> si muestran sus tarjetas de embarque en el bar. Ubicado en Middletown, el espacioso establecimiento tambi\u00e9n present\u00f3 recientemente varios platos nuevos de oto\u00f1o-invierno del nativo de Nueva Orleans, Esteff DeFelice. Incluyen tomates verdes fritos, ahi chamuscado con costra de s\u00e9samo, mejillones PEI y mousse de chocolate hecho en casa. 1735 Calle Hancock, 619-234-5757<\/em>, cincuenta y siete grados.com<\/a>.<\/em><\/p>\n

Southern Italian food cooked by Michelin-rated chefs visiting from Southern Italy will take center stage in two dinners scheduled for 5:30 and 7:45 p.m., Jan. 18, at C\u00edvico 1845<\/strong> in Little Italy.<\/p>\n

(l to r) Award-winning restaurateurs Luca and Antonio Abbruzzino arrive this month from Italy to cook two public dinners (Courtesy Civico 1845)<\/figcaption><\/figure>\n

The multi-course meals each include an appetizer, two pasta dishes, two entrees and two desserts for a price that has yet to be determined. In conjunction with Civico\u2019s chefs, the dinners will be cooked by visiting chefs Antonio Abbruzzino and his son, Luca, both of whom have received Michelin stars each year since 2014 for restaurants they operate in Italy. Reservations are required. 1845 India St., 619-431-5990<\/em>, civico1845.com<\/a>.<\/em><\/p>\n

After serving as a go-to spot for Mandarin and Szechwan cuisine for nearly 30 years in Horton Plaza<\/strong>, el Panda Inn<\/strong> is closing its doors on Jan. 31. A company rep from the original Pasadena location, established in 1973, told San Diego Downtown News that consumer traffic at the restaurant \u201cand the plaza in general\u201d has dropped significantly because of the plaza\u2019s restructured parking fees. 506 Horton Plaza, 619-233-7800<\/em>, pandainn.com<\/a>.<\/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. Coronado-based Blue Bridge Hospitality, which operates Liberty Public Market in Point Loma, has reconfigured its anchor Mess Hall Restaurant to accommodate three new concepts: the fast-casual food and drink area called Mess Hall Bar, the Grape Smuggler Bar featuring wine and tapas, and Pi Bar, which specializes in rectangular Roman-style pizzas. […]<\/p>","protected":false},"author":816,"featured_media":238896,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Food and Drink Blotter: January 2017","_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-238895","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\/238895","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=238895"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/238895\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/238896"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=238895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=238895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=238895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}