{"id":248111,"date":"2014-12-19T00:00:00","date_gmt":"2014-12-19T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/uptown-food-briefs-december-19\/"},"modified":"2014-12-19T00:00:00","modified_gmt":"2014-12-19T08:00:00","slug":"uptown-food-briefs-december-19","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/uptown-food-briefs-december-19\/","title":{"rendered":"Uptown Food Briefs \u2013 December 19"},"content":{"rendered":"

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

Roman-style pizzas are coming to Hillcrest as Napizza<\/strong><\/a> prepares to open a new location in the Uptown District<\/strong> in April. The family-owned pizzeria debuted two years ago in Little Italy and specializes in rectangular pies served \u201cal taglio\u201d style, which means by the slice. The dough rises for 72 hours, resulting in an airy crust that is neither thick nor thin.<\/p>\n

\"Napizza\u2019s
Napizza\u2019s signature square slices (Courtesy Napizza)<\/figcaption><\/figure>\n

In addition to pizzas using a variety of house-made sauces and unusual toppings, the menu will also feature soups, salads, beer and wine as well as \u201ca few entr\u00e9e items that we\u2019re keeping as a surprise,\u201d said administrative staffer Basia London. 1014 University Ave., Suite B101, 619-696-0802<\/em>.<\/p>\n

\n

In other pizza news \u2026 Berkeley Pizza<\/strong><\/a> recently soft-opened in a North Park storefront that previously housed a linens and upholstery shop. Famous for its stuffed pizzas and signature mushroom-spinach pies accented with secret spices, this marks Berkeley\u2019s third San Diego outlet, with another location in the Gaslamp District and a stand at the Little Italy Mercato Farmers Market<\/strong> on Saturdays. For now, the North Park shop sells slices only. 3932 30th St., 619-937-0808<\/em>.<\/p>\n

\n

Since its late-November opening, Nomad Donuts<\/strong><\/a> in North Park has added a variety of new, rotating flavors that will continue evolving with unique ingredient combinations, said co-owner Cameron Corley.<\/p>\n

\"Donuts
Donuts that beat to a different drum (Courtesy Nomad Donuts)<\/figcaption><\/figure>\n

With up to 12 different varieties currently in the offing, look for newcomers such as Thai peanut butter and jelly, pear-cinnamon with ricotta and coconut with blackberry glaze. Also in the pipeline are additional donut holes that include lavender-sugar and spiced chai. 4504 30th St., 619-431-5000<\/em>.<\/p>\n

\n
\"Seasonal
Seasonal hot apple cider at Waypoint Public
(Cortes\u00eda de Relaciones P\u00fablicas de H2)<\/figcaption><\/figure>\n

The Twelve Days of Christmas just got merrier with Waypoint Public\u2019s<\/strong><\/a> \u201c12 beers of Christmas,\u201d which runs from Dec. 12 through 23. Each day, the restaurant will sell a different holiday beer from local and national breweries that are paired to a complimentary small plate crafted by Executive Chef Amanda Baumgarten. The series kicks off with Russian Imperial Stout by Port Brewing Company<\/strong> matched to duck and Gouda stuffed pretzels, and continues with Belgian-style Quadrupel Ale from The Bruery<\/strong> that is accompanied by a date and bleu cheese tart.<\/p>\n

And for the entire month, the menu features a holiday Yule log by Pastry Chef Jennifer Reinhart, who uses black cocoa and eggnog cream in the recipe. There\u2019s also hot apple cider infused with star anise, orange zest, cinnamon, and Chile de arbol. 3794 30th St., 619-255-8778<\/em>.<\/p>\n

\n

A fond adieu to Social Experiment Bar + Kitchen<\/strong> at 530 University Ave., which restaurateur Wade Hageman closed after originally opening it as Cocina r\u00fastica de cinta azul<\/strong>. Since re-branding the Hillcrest operation in July and introducing smaller plates and a revised cocktail list, the restaurant failed to generate the traction that Hageman hoped to net. He will continue, however, to operate Blue Ribbon Artisan Pizza<\/strong> y Craftsman New American Tavern<\/strong>, both located in Encinitas.<\/p>\n

\n

The popular La Creperie<\/strong><\/a> is celebrating its 10-year anniversary this month as one of the first vendors to join the Mercado de agricultores de Hillcrest<\/strong>, held from 9 a.m. to 2 p.m. every Sunday at Lincoln and Normal streets. The crepes, which are made to order from a tented cooking station, range from sweet to savory. Top sellers include the Jamaican, filled with bananas, rum, chocolate and cream, and the Green Gobbler stuffed with chicken breast, avocado, tomatoes and cheese. La Creperie also operates a caf\u00e9 in North Park at 3773 30th St., 619-795-0407<\/em>.<\/p>\n

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

By Frank Sabatini Jr. Roman-style pizzas are coming to Hillcrest as Napizza prepares to open a new location in the Uptown District in April. The family-owned pizzeria debuted two years ago in Little Italy and specializes in rectangular pies served \u201cal taglio\u201d style, which means by the slice. The dough rises for 72 hours, resulting […]<\/p>","protected":false},"author":816,"featured_media":248112,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Uptown Food Briefs \u2013 December 19","_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-248111","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\/248111","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=248111"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/248111\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/248112"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=248111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=248111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=248111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}