{"id":247603,"date":"2014-08-04T00:00:00","date_gmt":"2014-08-04T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/uptown-food-briefs-august-1\/"},"modified":"2014-08-04T00:00:00","modified_gmt":"2014-08-04T07:00:00","slug":"uptown-food-briefs-august-1","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/uptown-food-briefs-august-1\/","title":{"rendered":"Uptown Food Briefs – August 1"},"content":{"rendered":"

A couple of San Diego-born eateries have entered into the national spotlight because of their ongoing expansions. MSN Money\u2019s \u201cInside the Ticker\u201d recently cited Burger Lounge<\/b><\/a> as the one of the six emerging chain eateries in the country. Famous for its grass-fed beef patties, the company currently operates a total of 12 locations locally and in Los Angeles. Several new outlets throughout Southern California are planned over the next few years.<\/p>\n

Another familiar name, Verduras tiernas<\/b><\/a>, also made the list. With four locations in San Diego and more than a dozen others throughout California, it plans on nearly doubling its presence in the state to 30 locations by 2016.<\/p>\n

\"Bruxie\u2019s<\/a>
Bruxie\u2019s waffle sandwiches have made their way to San Diego. (Courtesy Bruxie<\/em>)<\/figcaption><\/figure>\n

The list also cited the waffle-sandwich eatery known as Bruxie<\/b><\/a>, which arrived recently to 5157 College Ave. from Orange County. The company is reportedly eyeing more locations locally as well as in Los Angeles and Las Vegas.<\/p>\n

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A seafood restaurant sporting a tackle-shop theme is coming to Normal Heights by early fall under the name Pez Cerveza<\/b>. The project is being launched by Abel Kaase, who also owns Sessions Public in Point Loma. No word yet on who will run the kitchen, but we know that Bells & Whistles<\/b> is overseeing the design, which has made its mark on Sycamore Den<\/b><\/a> in Normal Heights and La cabra humeante<\/b><\/a> en Parque Norte. 2933 Adams Ave.<\/i><\/p>\n

\n
\"A<\/a>
A breakfast sandwich from the new brunch menu at Amici\u2019s East Coast Pizzeria (Courtesy Berkman Strategic Communications<\/em>)<\/figcaption><\/figure>\n

Brunch alert: Pizzer\u00eda de la costa este de Amici<\/b><\/a> in Hillcrest and La Jolla has launched a new breakfast-lunch menu available from 10 a.m. to 2 p.m., Saturdays and Sundays. Among the new items are \u201cpizzaritos,\u201d which allow customers to choose pizza sauces and toppings that ultimately end up inside a burrito. There\u2019s also a new egg-topped breakfast sandwich filled with ricotta and baby arugula dressed in lemon vinaigrette. Pizzas, omelets and other hearty fare round out the list. 3958 Fifth Ave., 619-260-1111<\/i>; y 811 Prospect St., 858-729-9988.\u00a0<\/i><\/p>\n

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With a huge following under his belt, Hanis Cavin of Carnitas\u2019 Snack Shack<\/b><\/a> in North Park is gearing to open a second location Aug. 15 in the Del Mar Highlands Town Center.<\/b> Cavin says the menu will be the same, but with the additions of a seasonal salad and an artichoke-zucchini frittata sandwich. His famous \u201ctriple threat\u201d pork sandwich remains. Unlike the North Park walk-up at 2632 University Ave., which features patio seating only, the new outpost will offer indoor dining. Additionally, a third, smaller location of the eatery is due to open Downtown next spring, at Broadway and Harbor Drive. 12873 El Camino Real, Del Mar.<\/i><\/p>\n

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The operators of Cellar Door<\/b> underground supper club, Gary McIntire and Logan Mitchell, have secured a space<\/p>\n

\"Spirits<\/a>
Spirits expert Gary McIntire (Courtesy Native Spirits)<\/figcaption><\/figure>\n

in North Park to open Native Spirits<\/b><\/a> later this year. The venture combines a retail section for beer, wine and spirits with a bar and restaurant in the back, where \u201csoft-spirit\u201d cocktails will be served.<\/p>\n

\u201cWe\u2019ll be utilizing all kinds of bitters and alcohol products in our drinks that are under-used in the cocktail world, such as Port, vermouth and beer,\u201d said McIntire, adding that he\u2019ll stock the retail section with specialty small-batch spirits such as local gin from the upcoming Old Harbor Distilling<\/b><\/a> en el East Village.<\/p>\n

In addition, the couple has tapped the locally based catering company, Spanglish Eats<\/b>, to run the kitchen. The menu will feature Latin-inspired fusion dishes. The address is currently occupied by Awash Ethiopian Restaurant and Market<\/b>, which is slated to move down the street in a few months. 2884 El Cajon Blvd.<\/i><\/p>\n

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Chef Riccardo Heredia\u2019s departure from Alchemy<\/b><\/a> in South Park has put Chef de Cuisine Troy Oftedal in charge of the kitchen. Menu changes are coming \u201cdown the road,\u201d said owner Ron Troyano. But in the meantime, Oftedal continues creating three-course vegan menus available the last Wednesday of every month. As for Heredia, he left his post to pursue national television gigs. 1503 30th St., 619-255-0616.<\/i><\/p>\n

\u2014Frank Sabatini Jr. puede ser contactado en\u00a0<\/i>fsabatini@san.rr.com<\/i><\/a>.<\/i><\/p>","protected":false},"excerpt":{"rendered":"

A couple of San Diego-born eateries have entered into the national spotlight because of their ongoing expansions. MSN Money\u2019s \u201cInside the Ticker\u201d recently cited Burger Lounge as the one of the six emerging chain eateries in the country.<\/p>","protected":false},"author":726,"featured_media":247604,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Uptown Food Briefs - August 1","_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-247603","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\/247603","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=247603"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/247603\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/247604"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=247603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=247603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=247603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}