Dine in or take out globally inspired meals at Hanna\u2019s. (Photo by Frank Sabatini Jr.)<\/figcaption><\/figure>\nThe culinary journey around the world continues into the New Year and beyond at Gourmet de Hanna<\/b> in Normal Heights, where chef-owner Hanna Tesfamichael features dishes from a specific country each week with notable accuracy. Running until Dec. 29 is \u201cAmerican comfort food\u201d that includes meatloaf, green beans and creamy potatoes. The first week in January spotlights \u201cBasque Country\u201d dishes such as spinach-cauliflower soup and cod with braised peppers. The theme will be followed by specialties of Indonesia. 2864 Avenida Adams, 619-280-5600<\/i>.<\/p>\n
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The national organization, GlutenFreeSingles.com, has named its top 10 picks in San Diego for gluten-free dining. Among them is Wellington Steak & Martini Lounge<\/b> in Mission Hills; Stacked<\/b> y True Food Kitchen<\/b> in Fashion Valley Mall; plus Sea & Smoke<\/b>, Cita Del Mar<\/b> and the \u201csuperfood-charged\u201d Beaming Caf\u00e9<\/b>, all in Del Mar.<\/p>\n
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Look for a yakatori grill and oodles of ramen when CH Projects<\/b> opens Underbelly II<\/b> in the North Parker Lofts this spring. The restaurant promises more seating than its flagship bajo vientre<\/b> in Little Italy, but with a similar menu. The company operates several other hotspots such as Soda y cerdo<\/b> y Disposiciones de cortes\u00eda<\/b> in Normal Heights and Craft & Commerce<\/b> in Little Italy, where it will open yet another kitchen (by late January) called Ironside Oyster. The latter will focus on seafood and share space with an in-house bakery. Locations are 3000 Upas St. and 1654 India St.<\/i>, respectively.<\/p>","protected":false},"excerpt":{"rendered":"
By Frank Sabatini Jr. | SDUN Reporter An all-you-can-eat deal from a menu card, not a buffet, is available at RB Sushi, which replaced Lotus Caf\u00e9 in the Village Hillcrest shopping plaza on Fifth Avenue a few months ago.<\/p>","protected":false},"author":816,"featured_media":246874,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Uptown Food Briefs","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11551,11555],"tags":[],"class_list":["post-246873","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-news","category-uptown-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/246873","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=246873"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/246873\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/246874"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=246873"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=246873"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=246873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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