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Located directly next door is Libertad<\/strong>, a taqueria that has earmarked 100 percent of its profits to a different charity each month.<\/p>\n Hidden behind it Cache<\/strong>, an intimate Parisian-style speakeasy specializing in craft cocktails and accessible through a rear door of the taco shop.<\/p>\n The businesses are located respectively at 1027 University Ave<\/em>. and 1023 University Ave<\/em>. cohnrestaurants.com<\/a>.<\/em><\/p>\n In celebration of its four-year anniversary, Sycamore Den<\/strong> in Normal Heights has introduced 10 new drinks conceived by cocktail curator Jesse Ross and his bar team.<\/p>\n They include the Hunter Gatherer, which combines in a tall glass with ice herbal Jaegermeister, an aperitif wine, raspberry syrup and fresh raspberries.<\/p>\n Or in the Aloe Can You Go, the recently released aloe liqueur called Chareau is mixed with Liquid Alchemist (a tamarind elixir) and served in a coupe. 3391 Adams Ave., 619-563-9019,<\/em> sycamoreden.com<\/a>.<\/em><\/p>\n Local restaurateur Paul Fatta of Aterrizaje junto a la bah\u00eda<\/strong> in Mission Bay will take over the Ritual Kitchen and Beer Garden<\/strong> in North Park when it closes in the coming month or two. The 10-year-old restaurant has reportedly experienced financial setbacks in the face of rising competition within the neighborhood.<\/p>\n According to Mike Spilky of Location Matters, which is handling the real estate transfer, Fatta plans to invest nearly $500,000 into the property for what will become Working Class American Diner + Bar<\/strong>, due to open this fall. The remodeled space will feature two bars, multiple flat screens and an expanded beer garden in the back. 4095 30th St.<\/em><\/p>\n Inventive dishes such as coconut-braised pork belly, tahini chicken burgers and jalapeno-glazed shrimp are in the offing at the new OB Surf Lodge<\/strong>, which was previously home to Shades Oceanfront Bistro<\/strong>.<\/p>\n The restaurant-bar was recently unveiled by the Social Syndicate, a hospitality group with a portfolio that includes The Rabbit Hole, Bootlegger, The Local<\/strong>, y Wonderland Ocean Pub,<\/strong> located upstairs from OB Surf Lodge.<\/p>\n The kitchen is headed by executive chef James Ausem, formerly with El Prado<\/strong> y Barefoot Bar & Grill<\/strong>. And the bar program features classic drinks with contemporary twists, such as Mai Tais with passionfruit foam on top, and margaritas made with rosemary-ginger syrup and served with black salt on the rim.<\/p>\n Bar manager Sean Ward said that despite some final menu revisions in the works and a fire pit that\u2019s yet to be installed on the patio, the establishment \u201cis fully functioning.\u201d It will hold a grand opening sometime in the coming month. 5083 Santa Monica Blvd., 619-955-5475<\/em>, obsurflodge.com<\/a><\/em>.<\/p>\n Chefs from Punto de referencia p\u00fablico<\/strong>, Solare<\/strong>, Galaxy Taco<\/strong>, casa guadalajara<\/strong>, C\u00edvico 1845<\/strong> and more created imaginative dishes based on their favorite books at the eighth annual \u201cEat. Drink. Read. A Culinary Event for Literacy,\u201d held May 18 at the San Diego Air & Space Museum<\/strong> in Balboa Park. The event raised money for the San Diego Council on Literacy. Donate at literacysandiego.org<\/a><\/em>.<\/p>\n The new Liberty Public Farmers Market<\/strong> is up and running with 60 vendors that include local growers, specialty food purveyors and craftspeople.<\/p>\n Located across the street from Mercado p\u00fablico de la libertad<\/strong> on the grassy area between Sims Road and Decatur Court, the market is held from 2 to 7 p.m., every Thursday to the tune of live music. Culinary demos and local chef pop-ups will begin in July.<\/p>\n A portion of proceeds from market sales are earmarked for Outside the Lens, a Liberty Station-based organization dedicated to teaching youth digital media, videography and photography. libertadpublicmarket.com<\/a><\/em>.<\/p>\n Pizza in a cone? The crafty invention was first introduced in Milan several years ago and is the staple of New Jersey-based Kono Pizza<\/strong>, which recently opened a walk-up kiosk in Westfield Mission Valley Mall<\/strong>.<\/p>\n The baked cones are made from fresh dough and filled with tomato sauce, mozzarella cheese and a variety of options such as meatballs, sausage, chicken or vegetables. They also serve as dessert vessels when stuffed with cannoli cream, Nutella and bananas, and various combinations of Ghirardelli chocolates.<\/p>\n The company\u2019s San Diego debut brings the number of U.S. franchises to more than a dozen. 1640 Camino Del Rio North, 619-546-9557<\/em>, konousa.com<\/a>.<\/em><\/p>\n
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