{"id":240448,"date":"2018-09-07T00:00:00","date_gmt":"2018-09-07T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/food-and-drink-blotter-september-2018\/"},"modified":"2018-09-07T00:00:00","modified_gmt":"2018-09-07T07:00:00","slug":"food-and-drink-blotter-september-2018","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/food-and-drink-blotter-september-2018\/","title":{"rendered":"Food and Drink Blotter: September 2018"},"content":{"rendered":"

If you ever went out drinking in The Netherlands with Dutch hosts, you probably encountered their national high-powered gin known as Bols Genever. The recipe for the malty spirit dates back to 1820 and will be explained in further detail at a four-course pairing dinner held at 6 p.m., Sept. 17 in the underground atmosphere of Prohibition<\/strong> in the Gaslamp Quarter.<\/p>\n

\"Food
An ancient Dutch spirit will be celebrated in this underground venue in the Gaslamp Quarter. (Courtesy of Wicked Creative)<\/em><\/figcaption><\/figure>\n

Ryan Andrews of GBOD Hospitality Group, which owns the subterranean establishment, will craft different cocktails using Genever to go with each meal course. The cost is $85 (plus gratuity) per person. Reservations are required. 548 Fifth Ave.<\/em>, prohibitionsd.com<\/em><\/a>.<\/p>\n

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The bi-annual Semana del restaurante de San Diego<\/strong> takes place again Sept. 23\u201330 throughout San Diego County. Participating restaurants offer lunches ranging from $10 to $20, and dinners priced between $20 and $50.<\/p>\n

Those in the Downtown area include Top of the Market,<\/strong> Eddie V\u2019s Prime Seafood, Morton\u2019s The Steakhouse, Nason\u2019s Beer Hall, Osteria Panevino,<\/strong> Rustic Root<\/strong> and dozens more.<\/p>\n

Over in Coronado, popular kitchens such as 1500 Ocean at the Hotel del Coronado, Il Fornaio<\/strong>, y Leroy\u2019s Kitchen + Lounge<\/strong> are taking part, while in Little Italy, consumers can seize the deals at places like Monello, Cafe Gratitude, Puerto La Boca Argentinian Restaurant <\/strong>and more. For a complete list of participants and their price details, visit sandiegorestaurantweek.com<\/em><\/a>.<\/p>\n

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The Coronado Ferry Landing has seen the arrival of El Roy\u2019s Tequila Bar + Kitchen<\/strong>, the latest venture by Blue Bridge Hospitality, which owns Stake Chophouse & Bar, Leroy\u2019s Kitchen + Lounge, West Pac Noodle Bar<\/strong> y Mercado p\u00fablico de la libertad<\/strong>.<\/p>\n

\"Food
The al pastor-style pork chop at El Roy\u2019s Tequila Bar + Kitchen (Courtesy of H2 Public Relations)<\/em><\/figcaption><\/figure>\n

Located in the former Candela\u2019s on the Bay<\/strong>, the restaurant\u2019s approach to Mexican food is somewhat unconventional in that it makes no claims of authenticity, but rather focuses on innovative meals made with ingredients commonly used by both American and south-of-the-border chefs. Some of the dishes include pork chop al pastor, watermelon-shrimp ceviche, and grilled skirt steak with crispy mashed potatoes. An extensive collection of tequilas and mezcals also enters into the equation. 1201 First St., Coronado, 619-537-0195<\/em>, elroyssd.com<\/em><\/a>.<\/p>\n

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El tan esperado Lola 55 <\/strong>has opened in the newly constructed IDEA1 building in the East Village to the tune of 3,000-plus square feet and a menu that promises a \u201cprogressive Mexican gastronomic experience.\u201d<\/p>\n

Founder Frank Vizcarra named the restaurant after his mother, Lola, in conjunction with his birth year. A native of Mexico, he held numerous positions within the McDonald\u2019s Corporation over two decades.<\/p>\n

\"Food
Chef Andrew Bent of the new Lola 55 puts the finishing touches on a gourmet taco. (Courtesy of Baybird Inc.)<\/em><\/figcaption><\/figure>\n

Heading the kitchen is Andrew Bent who hails from chupasellos<\/strong>, Tiger Tiger!<\/strong>, and the former Burlap<\/strong> y Gabardina<\/strong> restaurants. His daily lunch and dinner menus highlight a variety of gourmet tacos using proteins such as rib eye, smoked carnitas and local fish accented with spicy Carolina Reaper pepper salsa. There are also salads and several side dishes that include fish or vegan ceviche, puffed masa rounds and pozole verde soup with chicken. 1290 F St., 619-542-9155,<\/em> lola55catering.com<\/em><\/a>.<\/p>\n

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Look for an October opening of Esp\u00edritus de la casa de cuentos<\/strong>, a 7,600-square-foot distillery and bar situated in a historic East Village structure. In addition to a visible production area, the space will encompass a mezzanine and patio, and with the potential down the road for a rooftop deck. The founders, Matt Kidd and Steve Kuftinec, will initially roll out vodka, white rum and gin made with local botanicals. 1220 J St.,<\/em> storyhousespirits.com<\/em><\/a>.<\/p>\n

\"Food
A new distillery is emerging in the East Village. (Courtesy of Chemistry PR)<\/em><\/figcaption><\/figure>\n

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Three industry veterans have teamed up to revamp the food and beverage offerings at the Coronado Golf Club<\/strong>, which opened in 1955. The new venue, to be named Feast & Fareway<\/strong> when it materializes this spring, will be tailored to both golfers and the public.<\/p>\n

The project is headed by John Rudolf of Harry\u2019s Coffee Shop <\/strong>in La Jolla, Tom Penn of Real Restaurant Solutions<\/strong> consulting firm, and Johan Engman of Grupo de restaurantes Rise & Shine<\/strong>, que opera m\u00faltiples ubicaciones de Rep\u00fablica del desayuno<\/strong> y Caf\u00e9 de la higuera<\/strong>.<\/p>\n

The trio plans on installing a new kitchen plus indoor-outdoor cocktail bars, beverage carts and an upgraded snack bar. They will also create a venue for wedding ceremonies with a restaurant component. The grand plan was recently approved by the Coronado City Council. 2000 Visalia Row, 619-522-6590, coronadogolfshop.com. <\/em>Three industry veterans have teamed up to revamp the food and beverage offerings at the Coronado Golf Club<\/strong>, which opened in 1955. The new venue, to be named Feast & Fareway<\/strong> when it materializes this spring, will be tailored to both golfers and the public.<\/p>\n

The project is headed by John Rudolf of Harry\u2019s Coffee Shop <\/strong>in La Jolla, Tom Penn of Real Restaurant Solutions<\/strong> consulting firm, and Johan Engman of Grupo de restaurantes Rise & Shine<\/strong>, que opera m\u00faltiples ubicaciones de Rep\u00fablica del desayuno<\/strong> y Caf\u00e9 de la higuera<\/strong>.<\/p>\n

The trio plans on installing a new kitchen plus indoor-outdoor cocktail bars, beverage carts and an upgraded snack bar. They will also create a venue for wedding ceremonies with a restaurant component.<\/p>\n

The grand plan was recently approved by the Coronado City Council. 2000 Visalia Row, 619-522-6590, coronadogolfshop.com<\/a>.<\/em><\/p>\n

________________________________________________________<\/em><\/p>\n

The newly open STK<\/strong> San Diego<\/strong> rolls into September with the launching of weekend brunch from 11 a.m. to 3 p.m. every Saturday and Sunday. The stylish East Village steakhouse keeps beef in the forefront for the early-day occasion with a menu featuring elevated versions of steak and eggs and short rib hash. You\u2019ll also encounter Maine lobster with baked eggs, Captain Crunch French toast and salsa verde bloody marys. 600 F St., 619-354-5988<\/em>, togrp.com\/venue\/stk-san-diego<\/em><\/a>.<\/p>\n

\"Food
A fancy spin on steak and eggs at the new STK San Diego (Courtesy of LaFORCE)<\/em><\/figcaption><\/figure>\n

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

If you ever went out drinking in The Netherlands with Dutch hosts, you probably encountered their national high-powered gin known as Bols Genever. The recipe for the malty spirit dates back to 1820 and will be explained in further detail at a four-course pairing dinner held at 6 p.m., Sept. 17 in the underground atmosphere […]<\/p>","protected":false},"author":726,"featured_media":240449,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Food and Drink Blotter: September 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-240448","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\/240448","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=240448"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/240448\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/240449"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=240448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=240448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=240448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}