{"id":240378,"date":"2018-08-03T00:00:00","date_gmt":"2018-08-03T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/food-and-drink-blotter-august-2018\/"},"modified":"2018-08-03T00:00:00","modified_gmt":"2018-08-03T07:00:00","slug":"food-and-drink-blotter-august-2018","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/food-and-drink-blotter-august-2018\/","title":{"rendered":"Food and Drink Blotter: August 2018"},"content":{"rendered":"

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

Chic and upscale best describe STK<\/strong>, the 8,300-square-foot international chain restaurant that recently opened in the andaz san diego<\/strong> hotel. Executive chef David Burke, formerly of Fleming\u2019s Prime Steakhouse<\/strong> y Pacifica Del Mar<\/strong>, has rolled out a menu that focuses on numerous cuts of beef and various seafood, including oysters and ceviche. Other choices include herb-crusted rack of lamb, organic chicken, braised short ribs and more, all served amid stylish d\u00e9cor, theatrical lighting and a full cocktail bar. 600 F St., 619-354-5988<\/em>, togrp.com<\/em><\/a>.<\/p>\n

\"Food
Steak topped with Alaskan crab legs at the new STK (Courtesy of LaForce)<\/em><\/figcaption><\/figure>\n

___________________________________________________________<\/p>\n

The fifth annual No Borders Ceviche Showdown<\/strong> on Aug. 12 at 57 grados<\/strong> wine bar near Downtown brings together restaurants from San Diego and areas south of the border as they compete for the people\u2019s choice award as well as top honors from a panel of judges.<\/p>\n

\"Food
Get your ceviche fix at an international competition scheduled at 57 Degrees. (Foto por Frank Sabatini Jr.)<\/em><\/figcaption><\/figure>\n

Participants from San Diego include Indigo Grill from Little Italy, plus the Old Town Tequila Factory, Old Town Mexican Cafe, <\/strong>y Tidal Restaurant <\/strong>in Mission Bay. They\u2019ll be joined by Villa Saverios<\/strong> y El Baj Americano<\/strong>, both of Tijuana, and 240 Grill<\/strong> y Koipai Cocina<\/strong>, each from Ensenada.<\/p>\n

The event, to be held from 1 to 4 p.m., is an opportunity for competitors to dole out samples of their latest and greatest ceviche. Tickets are $29 in advance and $39 at the door. They include the ceviche tastings and a voting ballot. 1735 Hancock St., 619-234-5760,<\/em> cincuenta y siete grados.com<\/em><\/a>.<\/p>\n

___________________________________________________________<\/p>\n

Nomad Donuts <\/strong>in North Park has opened Nomad Coffee Bar<\/strong> in Downtown\u2019s Bank of America Building. It is centered in the site\u2019s remodeled lobby and offers a smaller selection of donuts compared to the main location, from which the company\u2019s house-made bagels also originate. The menu extends to salads, sandwiches and coffee drinks using beans from Sightglass<\/strong> in San Francisco.<\/p>\n

\"Food
An acclaimed donut shop has opened a coffee bar on B Street. (Courtesy Wendy Islas)<\/em><\/figcaption><\/figure>\n

Nomad\u2019s founder, Brad Keiller, said the offshoot came about with the support of a newly formed partnership with Legal Restaurants<\/strong>, a hospitality development group headed by local, veteran chef Antonio Friscia. He added that a similar concept might soon be in the works for \u201csomewhere in North County.\u201d 701 B St<\/em>., nomaddonuts.com<\/a>.<\/em><\/p>\n

___________________________________________________________<\/p>\n

el tan esperado Portside Pier<\/strong> at North Embarcadero has broken ground in preparation for a gaggle of restaurants that will include Brigantine on the Bay <\/strong>y Miguel\u2019s Cocina<\/strong> as the flagship kitchens. Both have existing locations in San Diego and are operated by Brigantine Inc.<\/p>\n

\"Food
A restaurant complex along the Downtown harbor will soon start taking shape. (Courtesy Tucker Sadler Architects)<\/em><\/figcaption><\/figure>\n

The $20 million bayside complex takes over the long-established plot that Anthony\u2019s Fish Grotto <\/strong>occupied since the mid 1960s. It will feature a second-level viewing deck, plus docking slips that will allow boaters to dine on the property as well. Other vendors due to move in once the project is completed in mid-to-late 2019 are Ketch Grill & Taps<\/strong> y Portside Coffee and Gelato<\/strong>. 1360 N. Harbor Drive<\/em>, brigantine.com<\/a>.<\/em><\/p>\n

___________________________________________________________<\/p>\n

Look for an Aug. 25 opening of a tasting room and restaurant by Duck Foot Brewing Company<\/strong>, which sprung onto the craft beer scene three years ago in Mira Mesa. Known for its \u201cgluten-reduced\u201d line of beers, the project will feature 16 taps, some reserved for limited releases, and a restaurant flaunting an all-gluten-free menu spearheaded by consulting chef Stevan Novoa of Chef\u2019s Roll San Diego. Under development are dishes such as cauliflower popcorn, broccoli salad with ginger and coconut; and poke with chili kewpie. The 1,500-square-foot project takes over the East Village space previously occupied by The Parlour<\/strong>. 550 Park Blvd<\/em>., duckfootbeer.com.<\/em><\/a><\/p>\n

\"Food
Duck Foot Brewing Company\u00a0splashes into the East Village. (Courtesy of Plain Clarity)<\/em><\/figcaption><\/figure>\n

___________________________________________________________<\/p>\n

A dramatic Greek appetizer takes center stage every Sunday at Meze Greek Fusion<\/strong>, when the popular flaming cheese dish, known as saganaki, is half-off the regular price all day. The normal costs are $18 for the shrimp saganaki and $16 for the standard version. Either way, the tableside presentation involves kasseri cheese flambeed in brandy and then doused in lemon. It\u2019s served with pita bread for dipping. The alluring promotion will continue \u201cfor the foreseeable future,\u201d we\u2019re told. 345 Sixth Ave., 619-550-1600,<\/em> gaslmapmeze.com<\/a>.<\/em><\/p>\n

\"Food
Shrimp saganaki on the cheap every Sunday at a popular Greek restaurant (Courtesy of Meze Greek Fusion)<\/em><\/figcaption><\/figure>\n

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

By\u00a0Frank Sabatini Jr. Chic and upscale best describe STK, the 8,300-square-foot international chain restaurant that recently opened in the Andaz San Diego hotel. Executive chef David Burke, formerly of Fleming\u2019s Prime Steakhouse and Pacifica Del Mar, has rolled out a menu that focuses on numerous cuts of beef and various seafood, including oysters and ceviche. […]<\/p>","protected":false},"author":726,"featured_media":240379,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Food and Drink Blotter: August 2018","_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-240378","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\/240378","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\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=240378"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/240378\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/240379"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=240378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=240378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=240378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}