{"id":252586,"date":"2018-01-12T00:00:00","date_gmt":"2018-01-12T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/uptown-news-food-briefs-jan-12-2018\/"},"modified":"2018-01-12T00:00:00","modified_gmt":"2018-01-12T08:00:00","slug":"uptown-news-food-briefs-jan-12-2018","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/uptown-news-food-briefs-jan-12-2018\/","title":{"rendered":"Uptown News Food Briefs: Jan. 12, 2018"},"content":{"rendered":"

By Frank Sabatini Jr. | Uptown News Food Briefs<\/p>\n

New to Little Italy\u2019s dining scene is Cloak & Petal<\/strong>, a 7,500-square-foot space designed to look like an abandoned Tokyo subway station. The modern, upscale Japanese restaurant was launched by restaurateurs Cesar Vallin and business partner Isamu Morikizono, who also owns Tajima.<\/p>\n

\"Uptown
An elegant Japanese restaurant with impressive design features has opened in Little Italy. (Cloak & Petal)<\/em><\/figcaption><\/figure>\n

The aesthetics feature glazed tiles and brick as well as detailed \u201chanami-inspired\u201d cherry blossom trees, replete with flowering branches. An ambitious sake and cocktail program is in place to augment a menu of crafty small plates, sashimi and nigiri. 1953 India St., 619-501-5505, cloakandpetal.com<\/a>.<\/em><\/p>\n

_______________________________________________________________<\/p>\n

The iconic A-frame structure in Hillcrest that housed Wienerschnitzel for many years sprung back to life Dec. 28 as Copper Top Coffee & Donuts<\/strong>. Owner Josh McCorkle, a Seattle native who worked in the restaurant and coffee industries for 20 years, said the venture marks the first of more coffee shops he hopes to open around town.<\/p>\n

\u201cHillcrest was the warmest and most inviting community we could find for our first location,\u201d he said. \u201cWe\u2019re serving high-end coffee in a drive-through setting.\u201d<\/p>\n

The menu features coffee drinks and a proprietary blend of espresso, using beans from the Seattle-based roaster, Rococo.<\/p>\n

\"Uptown
Josh McCorkle recently introduced Copper Top Coffee & Donuts in a familiar Hillcrest structure. (Foto por Frank Sabatini Jr.)<\/em><\/figcaption><\/figure>\n

There\u2019s also locally sourced Bootstrap Kombucha on tap along with cake-style doughnuts made to order. Those are available with various toppings such as white chocolate with coconut and sprinkles; sugar and cinnamon; and salted caramel with chocolate and crushed walnuts. Additional flavor combinations are in the pipeline along with breakfast and lunch sandwiches.<\/p>\n

McCorkle retained the walk-up window in front and added a drive-through window in the back. New seating alongside the building was installed as well as fresh plumbing, lighting and kitchen equipment.<\/p>\n

\u201cI love the idea of turning something old and decrepit into something fresh and vibrant,\u201d he added. 101 W. Washington St., coppertopcoffee.com<\/a>.<\/em><\/p>\n

_______________________________________________________________<\/p>\n

San Diego\u2019s first and only Scottish gastropub (the Tilted Kilt doesn\u2019t count) has delayed its opening due to last-minute construction issues. Owner Peter Soutowood originally set his sights on New Year\u2019s Eve to debut Fourpenny House<\/strong> in La Mesa. But he assures the venture will now open by the end of January to the tune of bagpipes, house-made Scottish meals and four types of signature beers brewed onsite.<\/p>\n

Heading the kitchen is David Chenelle, board chairman of the Chefs de Cuisine Association of San Diego and past executive chef for the Silver Gate Yacht Club. 8323 La Mesa Blvd., fourpennyhouse.com<\/a>.<\/em><\/p>\n

_______________________________________________________________<\/p>\n

The stretch of Adams Avenue near 30th Street continues growing into a culinary hot spot with the announcement that a former dry cleaner\u2019s will soon morph into a gourmet gelato shop.<\/p>\n

\"Uptown
Don\u2019t be misled by the name of this upcoming gelato shop on Adams Avenue. (Courtesy Bay Bird) <\/em><\/figcaption><\/figure>\n

Due to open this spring under the name An\u2019s Dry Cleaning<\/strong>, the project has been years in the making between longtime friends and will feature seven rotational flavors using ingredients sourced from local purveyors whenever possible. Some of the flavors will stick to tradition while others featuring cactus, goat cheese and wasabi not so much. The gelatos will also be used to create cakes adorned with carved fruits. 3017 Adams Ave., adcgelato.com<\/a>.<\/em><\/p>\n

_______________________________________________________________<\/p>\n

Mission Valley\u2019s dearth of pizzerias recently grew larger with the closing of The Works in the Friars Mission Center shopping plaza. The space, which is nestled among Grater\u2019s Grilled Cheese, The Flame Broiler and Tandoor, was still up for lease as of Jan. 1. 5608 Mission Center Road.<\/em><\/p>\n

\"Uptown
Create your own poke bowls at the newest San Diego location of The Poke Co. (Foto por Frank Sabatini Jr.)<\/em><\/figcaption><\/figure>\n

A little further east in the Rio Vista Plaza, The Poke Co<\/strong>. has replaced Kasi, an Indian restaurant that struggled under fleeting sets of owners. This is the second San Diego location of the Los Angeles-based Poke Co., which has an outlet in the Gaslamp Quarter as well. 8950 Rio San Diego Drive, 619-542-9234, thepokeco.com<\/a>.<\/em><\/p>\n

\u2014 Frank Sabatini Jr. puede ser contactado en fsabatini@san.rr.com<\/a>.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

By Frank Sabatini Jr. | Uptown News Food Briefs New to Little Italy\u2019s dining scene is Cloak & Petal, a 7,500-square-foot space designed to look like an abandoned Tokyo subway station. The modern, upscale Japanese restaurant was launched by restaurateurs Cesar Vallin and business partner Isamu Morikizono, who also owns Tajima.<\/p>","protected":false},"author":816,"featured_media":252587,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Uptown News Food Briefs: Jan. 12, 2018","_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-252586","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\/252586","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=252586"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/252586\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/252587"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=252586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=252586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=252586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}