{"id":248498,"date":"2015-04-10T00:00:00","date_gmt":"2015-04-10T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/uptown-food-briefs-april-10\/"},"modified":"2015-04-10T00:00:00","modified_gmt":"2015-04-10T07:00:00","slug":"uptown-food-briefs-april-10","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/uptown-food-briefs-april-10\/","title":{"rendered":"Uptown Food Briefs \u2013 April 10"},"content":{"rendered":"

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

Replacing the former Bourbon Street<\/strong> Bar & Grill<\/strong> in University Heights is Parque y recreaci\u00f3n<\/strong>, which opens sometime in May with a cocktail-focused theme devised by ELE Collective, the operators of Punto de referencia p\u00fablico<\/strong> in North Park, and Revelry Cocktail Co., founded by veteran bartenders Trevor Easter and Anthony Schmidt. The remodeled property will feature three cocktail bungalows surrounding an open-air courtyard stocked with ping-pong tables and shuffleboards. As a nod to the ostrich farm that operated nearby in the early 1900s, Park & Rec\u2019s logo will feature an image of the flightless bird wearing a top hat. ELE Collective also acquired the former Lei Lounge<\/strong> next door, but its president, John Pani, is still juggling several concepts for the space. 4612 Park Blvd<\/em>.<\/p>\n

\n

Vegans with a sweet tooth can feast on donuts free of animal products at Nomad Donuts<\/strong><\/a>, which just introduced several varieties using plant-based milks and shortenings in lieu of dairy. A few different flavors will rotate through the selection daily, such as ube-taro coconut and strawberry-raspberry lemonade. According to co-owner Brad Keiller, \u201cYou can barely tell the difference if you put them side by side to our non-vegan donuts.\u201d 4504 30th St., 619-431-5000<\/em>.<\/p>\n

\n
\"Eggsweb\"<\/a>
Organic eggs at The Crack Shack
(Foto por Frank Sabatini Jr.)<\/figcaption><\/figure>\n

A restaurant with a theme we haven\u2019t seen before in San Diego is coming this fall by restaurateur Michael Rosen and Chef Richard Blais, both of Juniper & Ivy<\/strong>. On the same block they will be launching The Crack Shack<\/strong> with a menu that\u2019s all about chicken and eggs made every which way. The free-range, non-GMO proteins will be sourced from local farms in addition to produce accompanying the dishes. A \u201cbread program\u201d is also planned for the restaurant, which will go into a vacated mechanics shop at the corner of Juniper and Kettner streets in Little Italy.<\/p>\n

\n

Spicy corn on the cob, green papaya salad and rice crepes stuffed with minced chicken are among the specialties planned for a Thai New Year street celebration presented by Su-Mei Yu of Saffron Noodles & Sate<\/strong><\/a> y Saffron Thai Grilled Chicken<\/strong><\/a> in Mission Hills. The event kicks off in front of the restaurants at 4:30 p.m., April 10, with a blessing ceremony. It continues through 7 p.m. with Thai dancers in full regalia. Food items will range from $2.50 to $10. 3731 and 3737 India St., 619-574-0177<\/em>.<\/p>\n

\n

La Jolla has a new rooftop restaurant in the redesigned La Plaza Center<\/strong> at Wall and Girard streets. Launched by Whisknladle Hospitality, the 3,700-square-foot Catania <\/strong><\/a>gives diners a taste of coastal Italian cuisine, based on a two-week culinary road trip through Italy taken by owner Arturo Kassel and company chef Ryan Johnston plus subsequent visits they\u2019ve made. Helming the kitchen is Executive Chef Vince Schofield, a San Francisco transplant who brings to the table quail with sage and prosciutto, clam pies, house-made pastas and Neapolitan-style pizzas. 7863 Girard Ave., 858-551-5105<\/em>.<\/p>\n

\n
\"Sabuku<\/a>
The \u201cchillaxin roll\u201d will be in the offing at Sabuki Sushi\u2019s upcoming smackdown.
(Courtesy of WickedCreative)<\/figcaption><\/figure>\n

In an effort to gauge customer satisfaction on its food, Sabuku Sushi<\/strong><\/a> in Normal Heights has launched a monthly series of \u201csushi smackdowns\u201d that allow guests to sample and rate 17 menu items for $35. The tasting includes things like \u201cno-so-miso soup,\u201d bite-size rolls, sashimi, desserts and more. Since starting the promotion a couple months ago, the restaurant\u2019s bacon rolls have netted the highest points. The next smackdown is scheduled for 6 p.m., April 20. Also in the pipeline: Guest brewers are coming in once a month to match their suds to sushi rolls crafted specifically for those events. The lineup includes Stone Brewing Company<\/strong> on April 27 and Mother Earth Brew Company<\/strong> on May 18. Prices for the pairings range from $16 to $20. 3027 Adams Ave., 619-281-9700<\/em>.<\/p>\n

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

By Frank Sabatini Jr. Replacing the former Bourbon Street Bar & Grill in University Heights is Park & Rec, which opens sometime in May with a cocktail-focused theme devised by ELE Collective, the operators of Waypoint Public in North Park, and Revelry Cocktail Co., founded by veteran bartenders Trevor Easter and Anthony Schmidt.<\/p>","protected":false},"author":816,"featured_media":232866,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Uptown Food Briefs \u2013 April 10","_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-248498","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\/248498","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=248498"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/248498\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/232866"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=248498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=248498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=248498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}