{"id":252302,"date":"2017-10-20T00:00:00","date_gmt":"2017-10-20T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/uptown-news-food-briefs-oct-20-2017\/"},"modified":"2017-10-20T00:00:00","modified_gmt":"2017-10-20T07:00:00","slug":"uptown-news-food-briefs-oct-20-2017","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/uptown-news-food-briefs-oct-20-2017\/","title":{"rendered":"Uptown News Food Briefs: Oct. 20, 2017"},"content":{"rendered":"

Dishes such as short rib hash, crepes Suzette, croque monsieur sandwiches and more are in the offing during the newly launched Sunday brunch at BO-beau kitchen + cache in Hillcrest. Held from 10 a.m. to 2:30 p.m. each week, the menu extends also to an array of European-inspired cocktails.
\n1027 University Ave., 619-481-5033, cohnrestaurants.com<\/a>.<\/em><\/p>\n

\"Uptown
Short rib hash at BO-beau kitchen + cache in Hillcrest (Cohn Restaurant Group)<\/em><\/figcaption><\/figure>\n
\n

California Pizza Kitchen in Fashion Valley Mall<\/strong> has settled into a new space directly below its original spot inside the two-level mall. Situated near guest services, it features an expanded patio, an open kitchen and a stand-alone bar serving craft cocktails, local beers and assorted wines. The aesthetics include an herb garden and artwork showcasing local landmarks.
\n7007 Friars Road, Suite 354, 619-298-4078, cpk.com<\/a>.<\/em><\/p>\n

\"Uptown
A new location and vibe for California Pizza Kitchen (Kevin Falk Photography)<\/em><\/figcaption><\/figure>\n
\n

A change of guard in the kitchen has occurred at Uptown Tavern<\/strong> with the Oct. 8 departure of Executive Chef Lety Gonzalez, who started five years ago at the Hillcrest establishment as a line cook before working her way up the ladder.<\/p>\n

Stepping into her role is sous chef Mark Molina.<\/p>\n

\"Uptown
Mark Molina is the new executive chef at Uptown Tavern (Photo by Kaylia Molina)<\/em><\/figcaption><\/figure>\n

\u201cMark\u2019s been with me for the last two and a half years, and he\u2019s a very bright, talented man. He\u2019ll take Uptown Tavern<\/strong> where I left it and do better,\u201d Gonzalez said, adding that she was offered a job \u201csomewhere with a different concept\u201d but couldn\u2019t yet reveal the place.<\/p>\n

\u201cIt was time for me to do something else and I\u2019ll be first taking time off to spend with my family that I don\u2019t get to see that often,\u201d she said.<\/p>\n

Molina previously held line cook positions at a pop-up restaurant called Juke in North Park and Fleming\u2019s Prime Steakhouse in La Jolla. He plans on rolling out a new menu next month that will include fried green tomato stacks, Coca Cola-braised short ribs over whipped potatoes, and a spin on papas bravas made with tater tots.
\n1236 University Ave., 619-241-2710, uptowntavernsd.com<\/a>.<\/em><\/p>\n

\n

Move over In-N-Out Burger<\/strong> y Five Guys<\/strong>. A new powerhouse burger chain is sizzling into San Diego.<\/p>\n

The much-anticipated Shake Shack is due to make its local debut \u201csometime over the weekend\u201d of Oct. 13-14 in the recently expanded Westfield UTC mall, according to a company representative. In addition, a second local outlet is coming by the end of the year in The Millennium Mission Valley<\/strong> housing-retail complex at 675 Camino de la Reina.<\/em><\/p>\n

Known for its all-natural Angus beef burgers served on non-GMO potato buns, the company was born in 2004 in New York City\u2019s Madison Square Park. It has since spread into hundreds of locations throughout the U.S. and abroad.<\/p>\n

\"Uptown
Popular burger chain is shaking up the local competition (Yelp)<\/em><\/figcaption><\/figure>\n

In addition to burgers, Shake Shack serves up crinkle-cut fries, griddled hot dogs, crispy chicken sandwiches, and concretes (frozen custard) in a variety of flavors.
\n4309 La Jolla Village Drive, Suite 2350, shakeshack.com<\/a>.<\/em><\/p>\n

\n

The Patio on Lamont<\/strong> in Pacific Beach will host a four-course \u201cvegepalooza\u201d wine dinner at 6:30 p.m., Tuesday, Oct. 24. The menu will feature charred carrot and beet salad, Hungarian sweet peppers stuffed with ricotta and eggplant, corn and squash in yellow curry and more. The cost is $60 per person, which includes wine pairings. Reservations are required.
\n4445 Lamont St., 858-412-4648, thepatioonlamont.com<\/a>.<\/em><\/p>\n

\u2014 Frank Sabatini Jr. can be reached at fsabatini@san.rr.com.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Dishes such as short rib hash, crepes Suzette, croque monsieur sandwiches and more are in the offing during the newly launched Sunday brunch at BO-beau kitchen + cache in Hillcrest. Held from 10 a.m. to 2:30 p.m. each week, the menu extends also to an array of European-inspired cocktails. 1027 University Ave., 619-481-5033, cohnrestaurants.com.<\/p>","protected":false},"author":726,"featured_media":252303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Uptown News Food Briefs: Oct. 20, 2017","_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-252302","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\/252302","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\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=252302"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/252302\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/252303"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=252302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=252302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=252302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}