{"id":246965,"date":"2014-01-31T00:00:00","date_gmt":"2014-01-31T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/uptown-food-briefs-jan-31-feb-13-2014\/"},"modified":"2014-01-31T00:00:00","modified_gmt":"2014-01-31T08:00:00","slug":"uptown-food-briefs-jan-31-feb-13-2014","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/uptown-food-briefs-jan-31-feb-13-2014\/","title":{"rendered":"Uptown Food Briefs Jan. 31 – Feb. 13, 2014"},"content":{"rendered":"

By Frank Sabatini Jr. | SDUN Reporter <\/p>\n

 <\/p>\n

\"Pieology<\/a>
Pieology makes its San Diego debut with two locations (By Frank Sabatini Jr.)<\/figcaption><\/figure>\n

The founder of Project Pie<\/b>, who opened a location in Hillcrest last year, is also behind another chain of fast-pizza restaurants under a different, yet equally buzzy name. Pieology<\/b> is the fraternal-twin by James Markham that materialized locally in the past month at 3455 Sports Arena Blvd. in the Midway District and 5547 Balboa Ave. in Clairemont. As seen at Project Pie, the stretched-to-order pizzas take less than five minutes to cook and customers pick their sauce and toppings from an ingredient lineup before the pies are slid into high-heat ovens. As for the differences between the two concepts, few can tell them apart.<\/p>\n

*******<\/p>\n

\"Polite<\/a>
Polite Provisions bartender Frank McGrath graces the cover of the latest Imbibe Magazine. (Photo by Gary Allard)<\/figcaption><\/figure>\n

Adding to its list of national accolades, Disposiciones de cortes\u00eda<\/b> in Normal Heights was named \u201cCocktail Bar of the Year\u201d in the January-February issue of Imbibe Magazine, which spotlights the nation\u2019s trendsetters in liquid culture. The honor is significant considering that Polite was up against cocktail bars in major markets such as New York, Los Angeles and San Francisco. Since opening a year ago, the business has also been cited for its crafty mixology and neighborhood-drugstore design in Details Magazine, Playboy and Sunset Magazine, to name a few. 4696 30th St., 619-677-3784<\/i>.<\/p>\n

********<\/p>\n

Fill your stemware at el amante del vino<\/b> on Jan. 30 to benefit Furry Foster, a San Diego-based non-profit dedicated to ending euthanasia of adoptable pets. The event will be held from 6:30 to 10:30 p.m. to the tune of four live musical acts. Fifteen percent of the bar\u2019s net proceeds will be given to the cause. 3968 Fifth Ave., 619-294-9200.<\/i><\/p>\n

\u00a0*********<\/i><\/p>\n

\"Heaven<\/a>
Heaven rolls join a list of new vegan offerings at Lotus Thai in Hillcrest. (Courtesy Alternative Strategies)<\/figcaption><\/figure>\n

Vegan alert: Lotus Thai <\/b>introduced several new vegan dishes in early January that are available only at its Hillcrest location. The expanded menu, which now goes beyond the roster of established vegetarian and meat-based meals, includes vegan soups, curries, wok specialties and pan-fried noodles. 3761 Sixth Ave., 619-299-8272<\/i>.<\/p>\n

******<\/p>\n

Though missing the festive elevator rides and rooftop views, Urban MO\u2019s<\/b> will carry the torch for Top of the Park\u2019s<\/b> Friday happy hour, which ends at the hotel-turned-timeshare property with complimentary appetizers and discounted drinks on Jan. 31. According to Eddie Reynoso, marketing and public relations director for MO\u2019s Universe, Urban will broaden its Friday happy hour from 2 to 8 p.m., starting Feb. 7. \u201cWe hope to continue the legacy that was rooted at Inn at the Park,\u201d he said, adding that a few staffers from the former venue are coming aboard. 308 University Ave., 619-491-0400<\/i>.<\/p>\n

******<\/p>\n

Chef Richard Sweeney of R Gang Eatery<\/b> in Hillcrest joins a powerhouse of designers, investors and other restaurateurs that are currently in collaboration at reinventing Jimmy Love\u2019s<\/b> in the Gaslamp Quarter. The nearly 20-year-old nightclub, housed in San Diego\u2019s Old City Hall, closed on Jan. 13, but will reopen to a different look and new menu in mid-spring. 672 Fifth Ave<\/i>.<\/p>\n

********<\/p>","protected":false},"excerpt":{"rendered":"

By Frank Sabatini Jr. | SDUN Reporter<\/p>","protected":false},"author":816,"featured_media":246966,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Uptown Food Briefs Jan. 31 - Feb. 13, 2014","_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-246965","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\/246965","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=246965"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/246965\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/246966"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=246965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=246965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=246965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}