{"id":250244,"date":"2016-05-20T00:00:00","date_gmt":"2016-05-20T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/uptown-food-briefs-may-20\/"},"modified":"2016-05-20T00:00:00","modified_gmt":"2016-05-20T07:00:00","slug":"uptown-food-briefs-may-20","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/uptown-food-briefs-may-20\/","title":{"rendered":"Uptown Food Briefs \u2013 May 20"},"content":{"rendered":"

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

The converted house on 30th Street in North Park where Eddie\u2019s Philadelphia Steaks and Hoagies previously resided is undergoing a major remodel for the June opening of Dunedin<\/strong>, named after the New Zealand city. The venture (pronounced duh-nee-din) is backed by in part by P.J. Lamont, who also operates Bare Back Bar, Queenstown Public House and Raglan Public House. All three establishments carry a New Zealand theme.<\/p>\n

Dunedin will follow suit, but Lamont is keeping the food menu under wraps for now while assuring that some of the beer and wine will be imported from the two-island nation.<\/p>\n

\"A<\/a>
A restaurant with a New Zealand vibe is taking shape in North Park. (Photo by Frank Sabatini Jr.)<\/figcaption><\/figure>\n

The property is now clad in rustic wood siding and will feature Eucalyptus logs as fencing. Tables made from the wood of a flatbed truck will contribute to a rural feel inside.<\/p>\n

Lamont\u2019s wife is from New Zealand, and he has made numerous trips to the country over the years. 3501 30th St.<\/em><\/p>\n

\n
\"Et<\/a>
Escargot in garlic butter (Courtesy of Et Voila French Bistro)<\/figcaption><\/figure>\n

Bistr\u00f3 franc\u00e9s Et Voila<\/strong> on Adams Avenue is garnering rave reviews from restaurant-goers since opening in late April. Launched by French natives Vincent Viale (former chef de cuisine at Bernard\u2019O) and Ludo Mifsud (past maitre d\u2019 at Tapenade Restaurant), the bistro offers solid French classics with modern accents for nightly dinner and weekend brunch.<\/p>\n

The interior, designed with copious wood and old-style globe lighting, sets a cozy atmosphere for cheese and charcuterie boards, beef filet tartar, hearty bouillabaisse, steak frites, and more. Daily souffl\u00e9s are also available on the dessert menu. 3015 Adams Ave., 619-209-7759<\/em>, etvoilabistro.com<\/a>.<\/em><\/p>\n

\n
\"The<\/a>
The outdoors comes inside at One Door North (Courtesy of H2 Public Relations)<\/figcaption><\/figure>\n

el tan esperado One Door North<\/strong> in North Park opened April 29 with an interior design that beckons to lodges you\u2019d find in rugged wilderness. Its 5,000-square-foot layout features tented semi-private tables backed by forest imagery, banquettes set against painted landscapes of mountains, and a central wood-topped bar.<\/p>\n

Executive Chef Fred Piehl presents a menu of \u201ccampfire cuisine\u201d that includes everything from trout and slow-roasted tri tip to burgers and s\u2019mores, although the offerings also delve into the urban arena with small plates, salads and pizzas.<\/p>\n

Piehl and his wife Tammy own the adjoining Smoking Goat as well. One Door North is open for dinner Tuesdays through Sundays. 3422 30th St., 619-618-1285<\/em>, onedoornorthsd.com<\/a>.<\/em><\/p>\n

\n

Restaurateur Garo Minassian is about to open Parc Bistro-Brasserie<\/strong> in the Bankers Hill address that previously housed Croce\u2019s Park West. A sneak peek at the menu reveals French fare with lots of seafood options, plus daily specials extending to rack of lamb Provencal, wild boar ragu, butter-poached lobster, and more. The kitchen will be helmed by Chef Donald Lockhart, who moves over from Cusp Dining & Drinks in La Jolla.<\/p>\n

Garo, a native of Montreal, has run a string of restaurants throughout San Diego since the late 1980s. He most recently co-operated Harry\u2019s Bar and American Grill before closing in December. Parc will start serving dinner by mid to late May, with plans of adding lunch service in the coming months. 2760 Fifth Ave., 619-795-1501. parcbb.com.<\/em><\/p>\n

\n

The self-proclaimed \u201cworld\u2019s largest hot dog chain\u201d just shrunk a little with the abrupt closing of Wienerschnitzel<\/strong> at 101 W. Washington St. in Hillcrest. No explanation was posted on the A-frame walkup, which became boarded up in late April. The company, founded in 1961 near Long Beach, purportedly maintains 340 locations in 10 states, all run by individual franchisees. Countywide, there are still more than a dozen outlets in operation. wienerschnitzel.com<\/em>.<\/p>\n

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

By Frank Sabatini Jr. The converted house on 30th Street in North Park where Eddie\u2019s Philadelphia Steaks and Hoagies previously resided is undergoing a major remodel for the June opening of Dunedin, named after the New Zealand city. The venture (pronounced duh-nee-din) is backed by in part by P.J. Lamont, who also operates Bare Back […]<\/p>","protected":false},"author":816,"featured_media":250245,"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 20","_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-250244","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\/250244","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=250244"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/250244\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/250245"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=250244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=250244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=250244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}