{"id":248666,"date":"2015-05-22T00:00:00","date_gmt":"2015-05-22T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/uptown-food-briefs-may-22\/"},"modified":"2015-05-22T00:00:00","modified_gmt":"2015-05-22T07:00:00","slug":"uptown-food-briefs-may-22","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/uptown-food-briefs-may-22\/","title":{"rendered":"Uptown Food Briefs \u2013 May 22"},"content":{"rendered":"

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

Chef Fred Piehl of La cabra humeante<\/a><\/strong> in North Park recently took over the lease of nearby Mosaic Wine Bar<\/strong> for opening a second restaurant by early fall. \u201cIt won\u2019t be a French-bistro concept like The Smoking Goat, but rather something more casual and completely different,\u201d he told Noticias de la zona residencial de San Diego<\/em> during his preliminary formatting of the new kitchen and menu. Piehl hinted at California-style pizzas and a greater focus on locally sourced vegetables compared to the Goat\u2019s repertoire of meatier dishes. He has also begun settling on a name from \u201ca shortlist of possibilities\u201d while choosing a design firm capable of giving the space \u201ca whole new look and feel.\u201d 3422 30th St<\/em>.<\/p>\n

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ELE Collective opened Parque y recreaci\u00f3n<\/a><\/strong> in University Heights on May 21, and follows with a series of grand-opening events scheduled over Memorial Day weekend, May 23-24. The cocktail-centric establishment replaces Bourbon Street Bar & Grill<\/strong>, which long catered to LGBT customers. Though now tailored to the community at large, its new ownership will continue supporting LGBT fundraisers and events, such as the annual wine-tasting fundraiser for Mama\u2019s Kitchen<\/strong> that\u2019s already on the books for Aug. 4. The collective also owns the adjoining space that housed Lei Lounge<\/strong>, which has yet be recast, as well as Punto de referencia p\u00fablico<\/strong> en Parque Norte. 4612 Park Blvd., 619-795-9700<\/em>.<\/p>\n

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A bevy of award-winning chefs from San Diego, Baja and beyond are teaming up for the newly launched Barrel Smoker dinner series, held the third Thursday of every month at Planet Rooth Design Haus<\/a><\/strong> in Bankers Hill. The dinners, hosted by chef and master craftsman Gustaf Anders Rooth, spotlight foods cooked in Rooth\u2019s inventive iQ Oak Barrel Smoker made of wine barrels. Each dinner will feature multiple courses prepared by a few different chefs \u2014 and with a guest winery or brewery taking part.<\/p>\n

\"Gustaf<\/a>
Swedish native Gustaf Anders Rooth rolls out his oak barrel smoker for an ongoing dinner series at his design studio. (Photo by Tyler Beach)<\/figcaption><\/figure>\n

The series kicked off May 21 with a family-style meal prepared by chefs Javier Plascencia, Flor Franco and Ricardo Heredia. Wines from Lomita Winery in Valle de Guadalupe were poured. For information on upcoming dinners, visit planetrooth.com<\/a>. Reservations are required. Tickets can be obtained on eventbrite.com<\/a>, under Barrel Smoker dinner series. 3334 Fifth Ave., 619-297-9663.<\/em><\/p>\n

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Think backyard barbecue when The Patio Group opens Fireside by the Patio<\/strong> in Liberty Station\u2019s old firehouse by late July. In the company\u2019s latest offshoot to The Patio on Goldfinch<\/strong> in Mission Hills and The Patio on Lamont Street<\/strong> in Pacific Beach, the property will boast 7,000-square-feet of outdoor space equipped with smokers, grills and a Yakitori station. The company\u2019s executive chef, John Mendall, says all of the outdoor cooking equipment will be fueled by mesquite, apple and peach woods. And customers will order their food electronically on tablets. 2855 Perry Road, thepatiorestaurants.com<\/a>.<\/p>\n

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We\u2019re told it will be another three months before Dunedin<\/strong> replaces the shuttered Eddie\u2019s Philadelphia Steaks Hoagies and Burgers<\/strong> in North Park. The restaurant, named after a surf town in New Zealand, will feature similar chow to that of its sister kitchens: Ragland Public House<\/strong> in Ocean Beach; Casa p\u00fablica de Queenstown<\/strong> en Little Italy y Bareback Grill<\/strong> in Pacific Beach. Look for a big selection of burgers, some crowned with Edam cheese and one made from lamb, plus Kiwi-inspired chicken sandwiches and rivers of beer and wine pulled from casks. 3501 30th St.<\/em><\/p>\n

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\"Stone<\/a>
Stone Brewing Co. will sell prized releases before closing South Park tasting room.
(Photo by Studi Schultz)<\/figcaption><\/figure>\n

Lack of outdoor space factored into Stone Brewing Co.\u2019s<\/strong><\/a> decision to forgo renewing its lease at the Stone Company Store-South Park<\/strong>, according to company spokesperson Nickie Pena. The outlet, which opened in 2011, will cease operations on June 7. But as a show of customer appreciation, the tasting room will make available several special releases each day, beginning June 5, for a \u201cDraft Tastic Finale.\u201d The offerings include a mix of Stone drafts and bottles on lauded brews such Barrel-Aged Brown Ale with Balaton Sour Cherries, Xocoveaz Mocha Stout, Spice Oddity, Guardian\u2019s Slumber and more. 2215 30th St., 619-501-3342<\/em>.<\/p>\n

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A warm farewell to R Gang Eatery<\/strong> at 3683 Fifth Ave. in Hillcrest, which closed its doors May 10 to the tune of \u201ctater tots freshly seasoned with the tears of our staff,\u201d per a Facebook post by chef-owner Rich Sweeney. The popular restaurant, famous for its playful comfort food, enjoyed a five-year run. Sweeney also recently left his post as executive chef at Florent Restaurant & Lounge<\/strong> in the Gaslamp District, but remains onboard as a partner.<\/p>\n

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\"Food<\/a>
Authentic thueringer bratwurst (Courtesy of Food for Thought Caf\u00e9)<\/figcaption><\/figure>\n

At the lip of Golden Hill is a relatively new caf\u00e9, Food for Thoughts<\/a><\/strong>, run by two German guys who took over a room and hallway in what used to be the San Diego Physicians-Surgeons Hospital. On Mondays, from 11 a.m. to 5 p.m., they sell house-made sausages from a cart parked out front while bagels, sandwiches, salads and acai bowls are available daily inside the caf\u00e9. In September, however, they will utilize the larger back room to open a full-scale restaurant under the same name. \u201cThat area was actually the intensive care unit of the hospital,\u201d said co-owner Kai Schoettke, who moved to San Diego to attend college and then later \u201cbecame bored\u201d working temporarily at a bank. 446 26th St., 619-602-5541<\/em>.<\/p>\n

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

By Frank Sabatini Jr. Chef Fred Piehl of The Smoking Goat in North Park recently took over the lease of nearby Mosaic Wine Bar for opening a second restaurant by early fall. \u201cIt won\u2019t be a French-bistro concept like The Smoking Goat, but rather something more casual and completely different,\u201d he told San Diego Uptown […]<\/p>","protected":false},"author":816,"featured_media":248667,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Uptown Food Briefs \u2013 May 22","_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-248666","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\/248666","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=248666"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/248666\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/248667"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=248666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=248666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=248666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}