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<\/a>A remodel is nearing completion, and the overall theme is New England, with a menu focusing on clam chowder, lobster rolls, fried and grilled seafood, and hearty East Coast-style sandwiches. DeCoste, who worked for Lefty\u2019s Chicago Pizzeria<\/strong> in Mission Hills for five years, hopes to be up and running by early October. 3382 30th St. 619-255-8940.<\/em><\/p>\n The flora-filled backyard of Art Produce Gallery<\/a><\/strong> in North Park is making way for ChuckAlek Brewery Tasting Room & Biergarten<\/strong>, due to open in the next few months. The project will spotlight a range of old-world German beers and English-style porters brewed by ChuckAlek Independent Brewers<\/strong> of Ramona. A small indoor bar will be rigged with nearly a dozen taps, and food can be ordered from the upcoming Tostadas, which is gearing to open in an adjoining storefront. 3139 University Ave., 619-584-4448<\/em>.<\/p>\n Since recently named by Zagat as one of the top 13 barbecue joints in the nation, The Whole Hog<\/a><\/strong> in Hillcrest has introduced several new menu items, such as a pork belly Reuben and a bacon-stuffed meatloaf sandwich. The eatery soft-opened earlier this year, and was cited by Zagat for offering barbecue from different regions of the nation.<\/p>\n \u201cWe were the only place in San Diego that made the list,\u201d co-owner Chris McAfee says.<\/p>\n The Whole Hog held its official grand opening on Aug. 25. 3749 Park Blvd., 619-546-5467<\/em>.<\/p>\n cocina extraordinaria chi<\/a><\/strong> in Normal Heights is up and running as one of the few Thai restaurants in San Diego devoted to pescatarians. Owner Pimwara \u201cPatty\u201d Thongchua also runs Plumeria<\/strong> in University Heights and Asian Bistro<\/strong> in Hillcrest. Top sellers so far include sole larb, mixed seafood stir-fry, grilled shrimp with lemongrass dressing, as well as a host of vegetarian dishes. 2789 Adams Ave., 619-795-9999<\/em>.<\/p>\n The new Negociant<\/a><\/strong> urban winery in North Park, which had its soft opening Aug. 21-23, will host a fundraiser for Gay Bowl XV, from 5 \u2013 9 p.m. Saturday, Aug. 29. Attendees will be afforded a seven-pour wine tasting and a chance at winning restaurant gift cards and a bottle of wine each month for year through Negociant\u2019s membership program. This year\u2019s annual Gay Bowl takes place in San Diego on Oct. 9-11. It will bring together 50 teams under the National Gay Flag Football League and will be hosted by the local San Diego American Flag Football League (SDAFFL.com<\/a>). Admission to the fundraiser is $15. 2419 El Cajon Blvd., 619-535-1747<\/em>.<\/p>\n After working in the fish industry for 15 years, Chris Park has launched a Hawaiian-Korean restaurant in Hillcrest, named Poke Go<\/a><\/strong>, which offers a shortlist of bowls and platters using fresh ahi, salmon and marinated beef. Park previously ran North Park Fish Market and Grill<\/strong> and another similar operation in Kearny Mesa. He says his newest venture is an \u201caffordable concept\u201d that he has seen become popular in Los Angeles over the past year. 3614 Fifth Ave., 619-230-5549<\/em>.<\/p>\n The event once known as The Tequila Trail<\/strong> in Old Town has been revamped to Taste of Old Town<\/a><\/strong>, which will be held for its second year, from 6 to 9 p.m. Sept. 10, throughout the historic neighborhood.<\/p>\n With a greater emphasis on food, more than a dozen restaurants are taking part. They include Miguel\u2019s Cocina<\/strong>, Cosmopolitan Hotel & Restaurant<\/strong>, Caf\u00e9 Coyote<\/strong>, The Alamo<\/strong>, Old Town Mexican Caf\u00e9<\/strong> and more. Tequilas, however, will still be included in the package at most of the restaurants. Tickets are $35 in advance; $40 onsite; and $25 for the food-only plan. They can be purchased online or at the will call booth, located at Twiggs Street and San Diego Avenue. tasteofoldtown.com<\/a>.<\/p>\n After nine years in the making, the $15 million Coasterra<\/a> <\/strong>by Cohn Restaurant Group and Chef Deborah Scott has opened its doors on Harbor Island. The 28,000-square-foot structure doubles as a restaurant and a \u201cfloating event center.\u201d It features a daily menu specializing in upscale Mexican cuisine that encompasses whole Maine lobsters, New York strip steaks and Jidori chicken. The bar offers more than 70 labels of high-end agave spirits in addition to Mexican craft beers on tap and an ambitious wine list focusing on varietals from Baja and South America. 880 Harbor Island Drive, 619-814-1300<\/em>.<\/p>\n Not to be confused with the Broken Yolk Caf\u00e9<\/strong>, a chain of greater magnitude known as Another Broken Egg Caf\u00e9<\/a><\/strong> will roll into San Diego County with 12 locations over the next five years. The first outlet is due to appear \u201csometime in 2016,\u201d says a rep from the Florida-based company.<\/p>\n With only one California location in Burbank, the multi-store expansion will be spearheaded by David Lee, a U.S. Army veteran and past franchisee of Subterraneo<\/strong> sandwich shops throughout the country. Lee has begun scouting sites in Mission Valley, Pacific Beach, Downtown and La Jolla.<\/p>\n Founded in 1996, the chain is known for its contemporary, Southern fare and currently has 50 locations throughout the country. anotherbrokenegg.com<\/a>.<\/p>\n \u2014Frank Sabatini Jr.<\/em> es el autor de \u201cSecret San Diego\u201d (ECW Press), y comenz\u00f3 su carrera como escritor local hace m\u00e1s de dos d\u00e9cadas como miembro del personal del antiguo San Diego Tribune. Puedes localizarlo en <\/em>fsabatini@san.rr.com<\/em><\/a>. <\/em><\/p>","protected":false},"excerpt":{"rendered":" By Frank Sabatini Jr. Boston native Pete DeCoste is putting the finishing touches on his upcoming Pete\u2019s Seafood and Sandwich, a North Park venture that will soon appear in the space where Bazinga Eatery operated.<\/p>","protected":false},"author":816,"featured_media":249081,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Uptown Food Briefs \u2013 Aug. 28","_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-249080","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\/249080","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=249080"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/249080\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/249081"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=249080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=249080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=249080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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